The global Activated Cake Emulsifier market is expected to reach a market valuation of USD 1,546 million by 2033, recording a CAGR of 4.9% from 2023 to 2033.
A substance with an active site is referred to as an activated cake emulsifier. The main purpose of activated cake emulsion is to increase the uniformity and quality of baking while extending the shelf life of baked goods. By lowering the staling rate during storage, it also aids in managing the moisture content. Cakes retain their freshness for a longer time as a result, even when kept at room temperature or below typical levels. Delaying enzymatic browning and reducing adhesion between substances like wheat, sugar, etc. are two additional purposes.
| Attribute | Details |
|---|---|
| Activated Cake Emulsifier Market Size (2023E) | USD 958 million |
| Activated Cake Emulsifier Market Projected Size (2033F) | USD 1,546 million |
| Value CAGR (2023 to 2033) | 4.9% |
| Top 3 Countries Marketing Share | 67.3% |
The market for active cake emulsifier is also being driven by factors such as the rise in in-store bakeries, the rising demand for novel goods and distinctive flavors in cakes, and the shifting tastes of customers. However, the expansion of the market may be hampered by the availability of substitutes for activated cake emulsifier, such as egg white and fats containing trans-fatty acids (TFA). It would be difficult to exclude eggs from cakes totally or diminish their functional functions in cake production, which could impede the market's expansion.
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| Market Statistics | Details |
|---|---|
| Jan–Jun (H1), 2021 (A) | 4.5% |
| Jul–Dec (H2), 2021 (A) | 4.4% |
| Jan–Jun (H1),2022 Projected (P) | 4.6% |
| Jan–Jun (H1),2022 Outlook (O) | 4.5% |
| Jul–Dec (H2), 2022 Projected (P) | 4.3% |
| Jul–Dec (H2), 2022 Outlook (O) | 4.5% |
| Jan–Jun (H1), 2023 Projected (P) | X% |
For many years, the baking industry has employed activated cake emulsifiers extensively to enhance the texture, appearance, and shelf life of baked goods. Activated cake emulsifiers have a positive historical view because it has been demonstrated that they enhance the quality of cakes and other baked goods.
For many years, the baking industry has employed activated cake emulsifiers extensively to enhance the texture, appearance, and shelf life of baked goods. Activated cake emulsifiers have a positive historical view because it has been demonstrated that they enhance the quality of cakes and other baked goods.
The term activated cake emulsifier refers to the emulsifier's immediate properties when added to the cake mix. A very complex extrusion process is used to apply the emulsifier to the starch granules' surface in order to activate them. The active cake emulsifier is expected to have enormous growth in the near future due to the many advantages it offers, such as simpler cake manufacture, enhanced texture with higher volume, lower production costs, and more advantages.
The rising demand for bakery goods is one of the reasons boosting the activated cake emulsifier market in the United States. Cakes, cupcakes, pastries, and other baked foods are becoming more and more popular as a result of convenience, flavor, and price. Additionally, there is a rising demand for premium baked goods with improved texture and a longer shelf life. Because they enhance the texture, appearance, and shelf life of baked goods, activated cake emulsifiers are becoming more and more common in United States bakeries and confectioneries.
The bakery and confectionery sector in China has expanded quickly. The consumption of bakery goods including cakes, pastries, and bread has increased as a result of rising urbanization, rising disposable income, and changing eating patterns. These items are produced using activated cake emulsifiers to enhance their texture, volume, and look, which has helped to fuel the growth in demand for these emulsifiers.
The rise in demand for these emulsifiers in China is partly attributed to the increased knowledge of the advantages of employing activated cake emulsifiers. The texture, flavor, and quality of baked goods can all be enhanced by using activated cake emulsifiers, which are becoming more and more well-liked in China among both producers and customers.
The rising demand for premium bakery goods is one of the reasons propelling the expansion of the activated cake emulsifier market in the United Kingdom. Cakes, pastries, and other baked foods have been increasingly popular over time, thanks to features including convenience, flavor, and health consciousness.
Additionally, the usage of activated cake emulsifiers has grown in popularity among bakeries and confectioneries in the United Kingdom due to its ability to enhance the texture, appearance, and shelf life of baked goods. The market's demand for natural and organic emulsifiers is also being driven by rising consumer awareness of clean label and natural ingredients.
Lactic acid esters are characterized as organic compounds that contain lactic acid with an alcohol (ROH), where R might be any alkyl or substituted alkyl. Because of their hydrophilic character, they are mostly used for their emulsifying capabilities. They also have anti-oxidant and antibacterial properties. Due to these products' superior functionality to other emulsifiers, their use is growing quickly, which has boosted market expansion in recent years.
The food industry uses activated cake emulsifier extensively. Pharmaceuticals, agrochemicals, cosmetics and personal care items, as well as household cleaning products, all include it. Commercial uses for this technology include bakery production lines where it reduces starch retrogradation and performs additional tasks including boosting dough strength and enhancing bread volume by lowering crumb stiffness. Additionally, it aids in softening breadcrumbs and regulating water activity.
Activated Cake Emulsifier market is only slightly fragmented. The major market players are concentrating on expansion tactics like mergers and acquisitions and extending their distribution networks to increase their market position. The manufacturers in the market used a variety of competitive methods, including product releases, free-from claims, and organic and natural origin claims.
| Attribute | Details |
|---|---|
| Forecast Period | 2023 to 2033 |
| Historical Data Available for | 2018 to 2022 |
| Market Analysis | USD million for Value and Metric Ton for Volume |
| Key Regions Covered | North America; Latin America; Europe; East Asia; South Asia; Oceania; and the Middle East and Africa |
| Key Countries Covered | United States of America, Canada, Brazil, Mexico, Germany, United Kingdom, France, Italy, Spain, Nordic, Russia, Poland, China, Japan, South Korea, India, Thailand, Indonesia, Malaysia, Singapore, Australia, New Zealand, GCC countries, North Africa, South Africa, others. |
| Key Segments Covered | Product Type, Source, Form, Application and Region |
| Key Companies Profiled |
Palsgaard SA; PentaCake; BASF SE; Danisco A/S; SensoryEffects; Wacker Chemie AG; Masson Group Company Limited; Corbion N.V.; Rich Products Corporation; The Bakels Group; Molkerei MEGGLE Wasserburg GmbH & Co.KG; Ingredion Inc.; Guangzhou Kegu Food; FrieslandCampina Kievit; United Food Industries |
| Report Coverage | Market Forecast, Company Share Analysis, Competition Intelligence, DROT Analysis, Market Dynamics and Challenges, and Strategic Growth Initiatives |
| Customization & Pricing | Available upon Request |
The Activated Cake Emulsifier Market is valued at USD 958 million for 2023.
The Activated Cake Emulsifier Market valuation is expected to be USD 1,546 million in the year 2023.
The value of CAGR for the Activated Cake Emulsifier Market is estimated to be 4.9%.
The lactic acid esters segment would garner significant market value share by 2023.
Activated Cake Emulsifier Market
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