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市場調查報告書
商品編碼
1763308

全球膨鬆劑市場

Leavening Agents
出版日期: | 出版商: Global Industry Analysts, Inc. | 英文 98 Pages | 商品交期: 最快1-2個工作天內

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簡介目錄

預計到 2030 年全球膨鬆劑市場規模將達到 11 億美元

全球膨鬆劑市場規模預計在2024年為7.624億美元，預計到2030年將達到11億美元，2024年至2030年期間的複合年成長率為6.7%。麵包是本報告分析的細分市場之一，預計其複合年成長率為6.3%，到分析期結束時規模將達到4.933億美元。餅乾和曲奇細分市場在分析期間的複合年成長率預計為7.1%。

美國市場規模估計為 1.968 億美元，中國市場預計複合年成長率為 10.2%

美國膨鬆劑預計在2024年達到1.968億美元。作為世界第二大經濟體，中國市場規模預計到2030年將達到2.689億美元，在分析期間（2024-2030年）的複合年成長率為10.2%。其他值得關注的區域市場包括日本和加拿大，預計在分析期間的複合年成長率分別為3.9%和5.2%。在歐洲，德國的複合年成長率預計為4.7%。

全球膨鬆劑市場－主要趨勢與促進因素摘要

什麼是膨鬆劑？為什麼它們在食品工業中很重要？

膨鬆劑是一種用於烘焙點心製作的物質，透過在混合物中引入氣泡使麵團或麵糊膨脹。一些最常見的膨鬆劑包括泡打粉、小蘇打（碳酸氫鈉）、酵母和酒石酸氫鉀。這些膨鬆劑在改善麵包、蛋糕、餅乾和糕點等烘焙產品的質地、體積和外觀方面發揮著重要作用。透過促進氣體（通常是二氧化碳）的釋放，膨鬆劑可以確保烘焙點心輕盈、蓬鬆、蓬鬆，而不會變得緻密厚重。

膨鬆劑是全球食品工業，尤其是烘焙業的重要組成部分。烘焙業高度依賴這些膨鬆劑來獲得各種產品所需的質地和濃稠度。它們賦予烘焙點心特有的香脆蓬鬆口感，使其成為生產高品質食品的關鍵。隨著加工和已調理食品需求的不斷成長，膨鬆劑的作用已從傳統的烘焙應用擴展到簡便食品、零嘴零食和冷凍食品。其廣泛的功能使其成為商用食品生產和家庭烹飪中的重要成分。

膨鬆劑的主要用途是什麼？它們如何滿足食品業的不同需求？

膨鬆劑廣泛應用於食品業的各個環節，尤其是烘焙和糖果甜點。其主要應用之一是麵包生產，其中酵母、泡打粉和小蘇打用於幫助麵團發酵並產生柔軟、充氣的質地。酵母特別用於發酵麵團中的糖，釋放二氧化碳氣體並產生氣穴，使麵包具有其獨特的輕盈口感。除了膨鬆特性外，酵母還能賦予風味，是創造各種麵包（從酸麵包到全麥麵包）獨特口味的關鍵。由於麵包是許多地區的主食，對膨鬆劑（尤其是酵母）的需求持續成長。

蛋糕、曲奇和糕點也大量依賴化學膨鬆劑，例如泡打粉和小蘇打，來獲得鬆軟酥脆的口感。在蛋糕生產中，這些膨鬆劑使麵團發酵，形成細膩的團塊結構，確保蛋糕柔軟濕潤。在曲奇和餅乾中，膨鬆劑既能塑造質地，又能提升外觀，使其口感輕盈酥脆。在糕點生產中使用膨鬆劑可以形成酥脆的層狀，這對於可頌麵包、奶油泡芙和派餅的生產至關重要。隨著消費者偏好轉向精緻烘焙點心和手工糕點，對確保口感一致的高品質膨鬆劑的需求預計將會增加。

方便已調理食品市場的擴張也推動了膨鬆劑在加工食品中的使用。膨鬆劑用於冷凍和烘焙產品，以在重新加熱後保持質地和體積。例如，冷凍比薩麵團、華夫餅和煎餅使用泡打粉和酵母來確保其在烘焙或重新加熱後充分膨脹並保持新鮮。此外，餅乾、Pretzels脆餅和洋芋片等零嘴零食也利用膨鬆劑來打造酥脆口感，防止產品變得過於緻密。在冷凍和加工食品中，膨鬆劑維持產品完整性的能力對於確保消費者對簡便食品的滿意度至關重要。

在糖果甜點，膨鬆劑用於製作各種輕盈蓬鬆的糖果和糖果甜點。棉花糖、牛軋糖和一些軟糖都利用膨鬆劑來打造柔軟酥脆的口感。此外，在餅乾麵團中，泡打粉和小蘇打也經常用於確保餅乾充分膨脹並達到所需的稠度。隨著對高階手工糖果甜點的需求不斷成長，膨鬆劑在糖果甜點產品獲得理想質地和品質方面發揮著越來越重要的作用。

此外，膨鬆劑也用於無麩質和替代性烘焙產品，這些產品在注重健康的消費者和有飲食限制的人中越來越受歡迎。由於無麩質​​麵粉不具備傳統麵粉的天然彈性和結構，膨鬆劑在確保無麩質烘焙點心正常膨鬆並達到理想質地方面發揮著更為重要的作用。無麩質麵包、蛋糕、鬆餅等通常使用專為無麩質烘焙配製的泡打粉和其他化學澱粉來彌補麩質的不足。

技術進步如何影響膨鬆劑市場？

技術進步正在推動膨鬆劑生產、功能和應用方面的創新，使食品產業能夠開發出更有效率、永續和更健康的解決方案。最顯著的進步之一是開發出更清潔、更天然的膨鬆劑。隨著消費者越來越關注食品中的成分，對傳統化學膨鬆劑的天然、清潔標籤替代品的需求也日益成長。製造商正在開發天然膨鬆劑來取代碳酸氫鈉和磷酸鹽基發酵粉等合成成分。這些源自植物來源和礦物質的天然替代品使食品製造商能夠滿足消費者對更清潔標籤的需求，同時又不影響產品品質或性能。

另一項重要進展是減鈉和低鈉泡打粉的發展。隨著人們日益意識到過量攝取鈉攝取帶來的健康風險，食品製造商正在尋找降低加工食品（包括烘焙點心）中鈉含量的方法。傳統的泡打粉和膨鬆劑通常以碳酸氫鈉或酸式焦磷酸鈉的形式含有鈉。為了滿足消費者對更健康產品的需求，製造商正在開發新型減鈉泡打粉配方，以鉀基化合物和其他天然替代品取代鈉。這些創新使食品製造商能夠生產具有與高鈉產品相同質地、體積和風味的減鈉產品，從而吸引注重健康的消費者。

無麩質和無過敏原烘焙的興起也推動了膨鬆劑技術的進步。由於無麩質​​麵粉不具備小麥粉的彈性和結構，因此必須精心配製膨鬆劑，以確保無麩質烘焙點心能夠正常膨鬆並保持所需的質地。專為無麩質烘焙開發的膨鬆劑彌補了麩質的不足，並提供了無麩質產品所需的彈性和結構。這些進步尤其重要，因為受飲食限制的消費者和注重健康的消費者尋求更乾淨、更健康的替代品，對無麩質和無過敏原食品的需求持續成長。

膨鬆劑市場的另一個重要技術進步是封裝技術的運用。封裝技術可為發酵粉等膨鬆劑提供一層保護層，防止其過早與麵團和麵糊中的水分反應。這使得膨鬆劑能夠保持穩定，僅在烘焙過程中受熱時才會發揮作用。封裝膨鬆劑尤其適用於需要較長保存期限和穩定性能的冷藏或冷凍麵團。這項技術使製造商能夠生產出即使在長期儲存後也能保持其膨鬆特性的麵團和麵糊，從而為消費者提供即使在長期儲存後也能保持穩定膨脹的高品質烘焙點心。

此外，先進發酵技術的使用正在改進酵母膨鬆劑的生產。發酵技術正在推動更高效的酵母菌株的開發，這些菌株能夠提供更快、更可靠的發酵，從而縮短麵團發酵所需的時間。這對於大型商業烘焙廠尤其有利，因為效率和一致性對於維持生產進度至關重要。酵母發酵技術的創新也推動了特種酵母產品的開發，這些產品能夠提供獨特的風味和質地，以滿足日益成長的手工和特殊烘焙點心的需求。

數位技術和自動化也透過提高生產過程的精度和效率，對膨鬆劑市場產生了影響。監控膨鬆劑生產的自動化系統有助於確保品質穩定、減少浪費並提高成本效益。這些系統使用即時數據分析來最佳化溫度、壓力和配料比例等生產參數，使製造商能夠生產出更精確、更穩定的膨鬆劑。這種精確度在商用烘焙等行業尤其重要，因為原料品質和性能的細微變化都可能影響最終產品。

什麼推動了膨鬆劑市場的成長？

膨鬆劑市場的成長受到多種關鍵因素的推動，包括對簡便食品的需求不斷成長、烘焙和糖果甜點的成長，以及消費者對潔淨標示和健康產品日益成長的興趣。主要促進因素之一是麵包、蛋糕、糕點和餅乾等烘焙產品市場的不斷擴大。隨著全球都市化的加速，消費者越來越追求即食、方便和高品質的烘焙產品。膨鬆劑在保持這些產品的質地、體積和稠度方面發揮著關鍵作用，使其成為商業烘焙店和手工生產商的必備原料。隨著對新鮮、包裝和冷凍烘焙點心的需求不斷成長，對可靠有效的膨鬆劑的需求也在成長。

無麩質和特殊飲食的日益普及也是推動膨鬆劑市場的關鍵因素。隨著越來越多的消費者選擇無麩質、純素和無過敏原飲食，對滿足這些飲食需求的替代烘焙點心的需求也日益成長。專門為烘焙點心質和純素烘焙點心配製的膨鬆劑越來越受歡迎，因為製造商正在努力開發與膨鬆劑食品具有相同口味、質地和品質的產品。這一趨勢在北美和歐洲尤其強勁，這些地區注重健康的消費者正在推動對不含麩質、乳製品和其他過敏原的產品的需求。

清潔標籤和天然產品的興起也促進了膨鬆劑市場的成長。消費者越來越尋求由天然成分製成、不含人工添加劑和防腐劑的食品。這一趨勢推動了天然膨鬆劑的開發，這些膨鬆劑的性能與傳統化學澱粉相同，但標籤更清潔、更透明。隨著消費者對食品成分的關注度不斷提高，健康和永續性成為優先考慮的因素，對天然膨鬆劑的需求預計將持續成長。

日益成長的健康與保健意識也推動了膨鬆劑市場的成長。隨著越來越多的消費者意識到過量攝取帶來的健康風險，食品製造商正在尋找降低烘焙點心和其他產品中鈉含量的方法。低鹽膨鬆劑劑的使用日益增多，以滿足消費者對更健康、低鈉替代品的需求，同時又不犧牲產品品質和口感。這一趨勢在北美和歐洲等新興市場尤其明顯，這些地區注重健康的消費者正在推動對低鈉、低脂、低糖產品的需求。

此外，加工食品和簡便食品市場的擴張也推動了對能夠保持預包裝和冷凍食品質地和品質的膨鬆劑的需求。隨著消費者不斷尋求便捷的簡便料理餐方案，冷凍麵團、烘焙點心和零食中使用的膨鬆劑的需求預計將持續成長。這些膨鬆劑在保持簡便食品的質地、膨鬆度和外觀方面發揮著至關重要的作用，即使在長期儲存和重新加熱後也能保持其品質。

總而言之，膨鬆劑市場預計將大幅成長，這得益於烘焙食品和簡便食品需求的不斷成長、潔淨標示和健康產品的普及，以及無麩質和特殊飲食的日益普及。天然膨鬆劑、低鈉配方和發酵技術的進步將進一步提升市場潛力。隨著業界持續重視永續性、健康和創新，預計未來幾年對高品質膨鬆劑的需求將蓬勃發展。

部分

應用（麵包、餅乾和曲奇、蛋糕和糕點、麵包捲和派餅、其他應用）

受訪公司範例

  • Archer Daniels Midland Co.（ADM）
  • Associated British Foods PLC
  • Cargill Inc.
  • Corbion NV
  • Kerry Group PLC
  • Novozymes A/S
  • Puratos Group NV
  • Koninklijke DSM NV
  • Stern-Wywiol Gruppe GMBH Co. KG.

人工智慧整合

全球產業分析師正在利用可操作的專家內容和人工智慧工具改變市場和競爭情報。

Global Industry Analysts 並未遵循典型的 LLM 或特定產業的 SLM查詢，而是建立了一個從全球專家收集的內容庫，其中包括影片錄影、部落格、搜尋引擎研究以及大量的公司、產品/服務和市場數據。

關稅影響係數

全球產業分析師根據公司總部所在國家、製造地、進出口狀況（成品和原始OEM）預測其競爭態勢的變化。這種複雜且多面向的市場動態預計將以多種方式影響競爭對手，包括銷貨成本成本 (COGS) 上升、盈利下降、供應鏈重組以及其他微觀和宏觀市場動態。

目錄

第1章調查方法

第2章執行摘要

  • 市場概覽
  • 主要企業
  • 市場趨勢和促進因素
  • 全球市場展望

第3章市場分析

  • 美國
  • 加拿大
  • 日本
  • 中國
  • 歐洲
  • 法國
  • 德國
  • 義大利
  • 英國
  • 西班牙
  • 俄羅斯
  • 其他歐洲國家
  • 亞太地區
  • 澳洲
  • 印度
  • 韓國
  • 其他亞太地區
  • 拉丁美洲
  • 阿根廷
  • 巴西
  • 墨西哥
  • 其他拉丁美洲
  • 中東
  • 伊朗
  • 以色列
  • 沙烏地阿拉伯
  • 阿拉伯聯合大公國
  • 其他中東地區
  • 非洲

第4章 競賽

簡介目錄
Product Code: MCP17281

Global Leavening Agents Market to Reach US$1.1 Billion by 2030

The global market for Leavening Agents estimated at US$762.4 Million in the year 2024, is expected to reach US$1.1 Billion by 2030, growing at a CAGR of 6.7% over the analysis period 2024-2030. Bread, one of the segments analyzed in the report, is expected to record a 6.3% CAGR and reach US$493.3 Million by the end of the analysis period. Growth in the Biscuits & Cookies segment is estimated at 7.1% CAGR over the analysis period.

The U.S. Market is Estimated at US$196.8 Million While China is Forecast to Grow at 10.2% CAGR

The Leavening Agents market in the U.S. is estimated at US$196.8 Million in the year 2024. China, the world's second largest economy, is forecast to reach a projected market size of US$268.9 Million by the year 2030 trailing a CAGR of 10.2% over the analysis period 2024-2030. Among the other noteworthy geographic markets are Japan and Canada, each forecast to grow at a CAGR of 3.9% and 5.2% respectively over the analysis period. Within Europe, Germany is forecast to grow at approximately 4.7% CAGR.

Global Leavening Agents Market - Key Trends & Drivers Summarized

What Are Leavening Agents, And Why Are They Crucial in the Food Industry?

Leavening agents are substances used in the preparation of baked goods to cause dough or batter to rise by introducing gas bubbles into the mixture. The most common leavening agents include baking powder, baking soda (sodium bicarbonate), yeast, and cream of tartar. These agents play a critical role in improving the texture, volume, and appearance of baked products, such as bread, cakes, cookies, and pastries. By facilitating the release of gases (typically carbon dioxide), leavening agents ensure that baked goods are light, fluffy, and aerated rather than dense or heavy.

Leavening agents are essential in the global food industry, particularly in the baking sector. The baking industry heavily relies on these agents to achieve the desired texture and consistency in a variety of products. They are responsible for the characteristic rise and fluffiness in baked goods, making them indispensable for creating high-quality food products. With the rising demand for processed and ready-to-eat foods, the role of leavening agents has expanded beyond traditional bakery applications to include convenience foods, snacks, and even frozen foods. Their wide-ranging functionality makes them a crucial ingredient in both commercial food production and household cooking.

What Are the Main Applications of Leavening Agents, And How Do They Cater to Different Segments of the Food Industry?

Leavening agents have widespread applications across various segments of the food industry, particularly in the bakery and confectionery sectors. One of the primary applications is in bread production, where yeast, baking powder, and baking soda are used to help dough rise and create a soft, airy texture. Yeast, in particular, is used in bread-making to ferment sugars in the dough, producing carbon dioxide that creates air pockets, giving bread its characteristic lightness. In addition to its leavening properties, yeast also imparts flavor, which is essential for creating the distinctive taste of various bread types, from sourdough to whole wheat. As bread remains a staple food in many regions, the demand for leavening agents, particularly yeast, continues to grow.

Cakes, cookies, and pastries also rely heavily on chemical leavening agents like baking powder and baking soda to achieve a soft, crumbly texture. In cake production, these agents cause the batter to rise and form a fine crumb structure, ensuring the cake is tender and moist. In cookies and biscuits, leavening agents contribute to both texture and appearance, giving them a light, crisp finish. The use of leavening agents in pastry-making helps create flaky layers, making them crucial for the preparation of croissants, puff pastries, and pies. As consumer preferences shift toward premium baked goods and artisanal pastries, the demand for high-quality leavening agents that ensure consistent results is expected to rise.

The expanding market for convenience foods and ready-to-eat meals is also driving the use of leavening agents in processed foods. Leavening agents are used in frozen and pre-baked products to maintain their texture and volume after reheating. For example, frozen pizza doughs, waffles, and pancakes use baking powder or yeast to ensure that they rise properly when baked or reheated, preserving the fresh-made quality of the product. In addition, snack foods like crackers, pretzels, and chips also utilize leavening agents to create a crispy texture and prevent the products from becoming too dense. The ability of leavening agents to maintain product integrity in frozen and processed foods is critical for ensuring consumer satisfaction with convenience foods.

In the confectionery industry, leavening agents are used to create a variety of light and airy candies and sweets. Marshmallows, nougats, and certain types of fudge rely on leavening agents to create their soft, pillowy texture. Additionally, baking powder and baking soda are often used in cookie doughs to ensure that cookies rise properly and achieve the desired consistency. As the demand for premium and artisanal confections continues to grow, the role of leavening agents in achieving the desired texture and quality in confectionery products is becoming more important.

Moreover, leavening agents are used in gluten-free and alternative baking products, which are becoming increasingly popular among health-conscious consumers and those with dietary restrictions. Since gluten-free flours lack the natural elasticity and structure of traditional wheat flour, leavening agents play an even more important role in ensuring that gluten-free baked goods rise properly and achieve a desirable texture. Baking powder and other chemical leaveners are often specially formulated for gluten-free baking to compensate for the absence of gluten, providing the necessary lift and structure in products like gluten-free bread, cakes, and muffins.

How Are Technological Advancements Impacting the Leavening Agents Market?

Technological advancements are driving innovation in the production, functionality, and application of leavening agents, allowing the food industry to develop more efficient, sustainable, and health-conscious solutions. One of the most notable advancements is the development of cleaner, more natural leavening agents. As consumers become increasingly concerned about the ingredients in their food, there is growing demand for natural, clean-label alternatives to traditional chemical leavening agents. Manufacturers are responding by developing natural leaveners that can replace synthetic ingredients like sodium bicarbonate and phosphate-based baking powders. These natural alternatives, derived from plant-based or mineral sources, allow food producers to meet consumer demand for cleaner labels without compromising on the quality or performance of their products.

Another important advancement is the development of low-sodium and reduced-sodium leavening agents. With rising awareness of the health risks associated with excessive sodium consumption, food manufacturers are seeking ways to reduce the sodium content of processed foods, including baked goods. Traditional baking powders and leavening agents often contain sodium in the form of sodium bicarbonate or sodium acid pyrophosphate. In response to consumer demand for healthier products, manufacturers are developing new formulations of low-sodium baking powders that replace sodium with potassium-based compounds or other natural alternatives. These innovations allow food producers to create low-sodium products that still deliver the same texture, volume, and flavor as their higher-sodium counterparts, helping them appeal to health-conscious consumers.

The rise of gluten-free and allergen-free baking is also driving technological advancements in leavening agents. Since gluten-free flours do not provide the same elasticity and structure as wheat-based flours, leavening agents must be carefully formulated to ensure that gluten-free baked goods rise properly and maintain a desirable texture. New formulations of leavening agents designed specifically for gluten-free baking are being developed to compensate for the lack of gluten, providing the necessary lift and structure in gluten-free products. These advancements are particularly important as the demand for gluten-free and allergen-free foods continues to grow, driven by consumers with dietary restrictions and health-conscious individuals seeking cleaner, more wholesome alternatives.

Another important technological advancement in the leavening agents market is the use of encapsulation technology. Encapsulation allows leavening agents like baking powder to be coated with a protective layer, preventing them from reacting prematurely with moisture in the dough or batter. This ensures that the leavening agent remains stable and only activates when exposed to heat during baking. Encapsulated leavening agents are particularly useful in refrigerated or frozen doughs, where long shelf life and consistent performance are required. This technology enables manufacturers to produce doughs and batters that maintain their leavening properties over time, providing consumers with high-quality baked goods that rise consistently, even after extended storage.

In addition, the use of advanced fermentation technology is improving the production of yeast-based leavening agents. Fermentation technology allows for the development of more efficient strains of yeast that can provide faster and more reliable fermentation, reducing the time needed for dough to rise. This is particularly beneficial for large-scale commercial bakeries, where efficiency and consistency are critical to maintaining production schedules. Innovations in yeast fermentation are also leading to the development of specialty yeast products that offer unique flavors and textures, catering to the growing demand for artisanal and specialty baked goods.

Digital technologies and automation are also impacting the leavening agents market by improving the precision and efficiency of production processes. Automated systems that monitor and control the production of leavening agents help ensure consistent quality, reduce waste, and improve cost-effectiveness. These systems use real-time data analytics to optimize production parameters, such as temperature, pressure, and ingredient ratios, allowing manufacturers to produce leavening agents with greater accuracy and consistency. This level of precision is particularly important in industries such as commercial baking, where even slight variations in ingredient quality or performance can impact the final product.

What Is Driving the Growth in the Leavening Agents Market?

The growth in the leavening agents market is driven by several key factors, including the rising demand for convenience foods, the growth of the bakery and confectionery industries, and increasing consumer interest in clean-label and health-conscious products. One of the primary drivers is the expanding market for bakery products, including bread, cakes, pastries, and cookies. As global urbanization increases, consumers are increasingly seeking out ready-to-eat, convenient, and high-quality baked goods. Leavening agents play a critical role in ensuring that these products maintain their texture, volume, and consistency, making them an essential ingredient for commercial bakeries and artisanal producers alike. As demand for fresh, packaged, and frozen baked goods continues to rise, so does the need for reliable and effective leavening agents.

The growing popularity of gluten-free and specialty diets is another significant factor driving the leavening agents market. As more consumers adopt gluten-free, vegan, and allergen-free diets, there is increasing demand for alternative baked goods that cater to these dietary needs. Leavening agents that are specifically formulated for gluten-free or vegan baking are becoming more popular as manufacturers seek to develop products that offer the same taste, texture, and quality as traditional baked goods. This trend is particularly strong in North America and Europe, where health-conscious consumers are driving demand for products that are free from gluten, dairy, and other allergens.

The rise of clean-label and natural products is also contributing to the growth of the leavening agents market. Consumers are increasingly seeking out food products made with natural ingredients and free from artificial additives or preservatives. This trend has led to the development of natural leavening agents that provide the same performance as traditional chemical leaveners while offering a cleaner, more transparent label. As consumers become more aware of the ingredients in their food and prioritize health and sustainability, the demand for natural leavening agents is expected to grow.

The growing focus on health and wellness is another key driver of growth in the leavening agents market. As more consumers become aware of the health risks associated with excessive sodium intake, food manufacturers are seeking ways to reduce the sodium content of their products, including baked goods. Low-sodium leavening agents are increasingly being used to help manufacturers meet consumer demand for healthier, low-sodium alternatives without sacrificing the quality or taste of their products. This trend is particularly strong in developed markets such as North America and Europe, where health-conscious consumers are driving demand for products that are lower in sodium, fat, and sugar.

Additionally, the expanding market for processed and convenience foods is driving demand for leavening agents that can maintain the texture and quality of pre-packaged and frozen foods. As consumers continue to seek out convenient meal solutions, the demand for leavening agents used in frozen doughs, pre-baked goods, and snack foods is expected to grow. These agents play a critical role in ensuring that convenience foods maintain their texture, rise, and appearance, even after extended storage or reheating.

In conclusion, the leavening agents market is poised for significant growth driven by the rising demand for bakery and convenience foods, the shift toward clean-label and health-conscious products, and the increasing popularity of gluten-free and specialty diets. Technological advancements in natural leavening agents, low-sodium formulations, and fermentation technology will further enhance the market’s potential. As industries continue to prioritize sustainability, health, and innovation, the demand for high-quality leavening agents is expected to flourish in the coming years.

SCOPE OF STUDY:

The report analyzes the Leavening Agents market in terms of units by the following Segments, and Geographic Regions/Countries:

Segments:

Application (Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies, Other Applications)

Geographic Regions/Countries:

World; United States; Canada; Japan; China; Europe (France; Germany; Italy; United Kingdom; Spain; Russia; and Rest of Europe); Asia-Pacific (Australia; India; South Korea; and Rest of Asia-Pacific); Latin America (Argentina; Brazil; Mexico; and Rest of Latin America); Middle East (Iran; Israel; Saudi Arabia; United Arab Emirates; and Rest of Middle East); and Africa.

Select Competitors (Total 52 Featured) -

  • Archer Daniels Midland Co. (ADM)
  • Associated British Foods PLC
  • Cargill Inc.
  • Corbion N.V.
  • Kerry Group PLC
  • Novozymes A/S
  • Puratos Group NV
  • Koninklijke DSM N.V.
  • Stern-Wywiol Gruppe GMBH Co. KG.

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TARIFF IMPACT FACTOR

Our new release incorporates impact of tariffs on geographical markets as we predict a shift in competitiveness of companies based on HQ country, manufacturing base, exports and imports (finished goods and OEM). This intricate and multifaceted market reality will impact competitors by increasing the Cost of Goods Sold (COGS), reducing profitability, reconfiguring supply chains, amongst other micro and macro market dynamics.

TABLE OF CONTENTS

I. METHODOLOGY

II. EXECUTIVE SUMMARY

  • 1. MARKET OVERVIEW
    • Influencer Market Insights
    • Tariff Impact on Global Supply Chain Patterns
    • Global Economic Update
    • Leavening Agents - Global Key Competitors Percentage Market Share in 2025 (E)
    • Competitive Market Presence - Strong/Active/Niche/Trivial for Players Worldwide in 2025 (E)
  • 2. FOCUS ON SELECT PLAYERS
  • 3. MARKET TRENDS & DRIVERS
    • Growing Demand for Processed and Baked Foods Propels Market for Leavening Agents
    • Increasing Adoption of Organic and Non-GMO Ingredients Drives Growth in Leavening Agents Market
    • Health-Conscious Consumer Trends Generate Demand for Reduced-Sodium Leavening Agents
    • Expansion of Convenience Foods Market Spurs Demand for Fast-Acting Leavening Agents
    • Growth in Quick Service Restaurants (QSRs) Sustains Demand for Efficient Leavening Agents
    • Rising Popularity of Ready-to-Eat (RTE) Foods Throws Spotlight on Leavening Agents
    • Expanding Use of Leavening Agents in Snacks and Confectionery Drives Market Growth
    • Trends in Ethnic and Fusion Cuisines Propel Demand for Versatile Leavening Agents
  • 4. GLOBAL MARKET PERSPECTIVE
    • TABLE 1: World Recent Past, Current & Future Analysis for Leavening Agents by Geographic Region - USA, Canada, Japan, China, Europe, Asia-Pacific, Latin America, Middle East and Africa Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2024 through 2030 and % CAGR
    • TABLE 2: World Historic Review for Leavening Agents by Geographic Region - USA, Canada, Japan, China, Europe, Asia-Pacific, Latin America, Middle East and Africa Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2015 through 2023 and % CAGR
    • TABLE 3: World 15-Year Perspective for Leavening Agents by Geographic Region - Percentage Breakdown of Value Sales for USA, Canada, Japan, China, Europe, Asia-Pacific, Latin America, Middle East and Africa Markets for Years 2015, 2025 & 2030
    • TABLE 4: World Recent Past, Current & Future Analysis for Bread by Geographic Region - USA, Canada, Japan, China, Europe, Asia-Pacific, Latin America, Middle East and Africa Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2024 through 2030 and % CAGR
    • TABLE 5: World Historic Review for Bread by Geographic Region - USA, Canada, Japan, China, Europe, Asia-Pacific, Latin America, Middle East and Africa Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2015 through 2023 and % CAGR
    • TABLE 6: World 15-Year Perspective for Bread by Geographic Region - Percentage Breakdown of Value Sales for USA, Canada, Japan, China, Europe, Asia-Pacific, Latin America, Middle East and Africa for Years 2015, 2025 & 2030
    • TABLE 7: World Recent Past, Current & Future Analysis for Biscuits & Cookies by Geographic Region - USA, Canada, Japan, China, Europe, Asia-Pacific, Latin America, Middle East and Africa Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2024 through 2030 and % CAGR
    • TABLE 8: World Historic Review for Biscuits & Cookies by Geographic Region - USA, Canada, Japan, China, Europe, Asia-Pacific, Latin America, Middle East and Africa Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2015 through 2023 and % CAGR
    • TABLE 9: World 15-Year Perspective for Biscuits & Cookies by Geographic Region - Percentage Breakdown of Value Sales for USA, Canada, Japan, China, Europe, Asia-Pacific, Latin America, Middle East and Africa for Years 2015, 2025 & 2030
    • TABLE 10: World Recent Past, Current & Future Analysis for Cakes & Pastries by Geographic Region - USA, Canada, Japan, China, Europe, Asia-Pacific, Latin America, Middle East and Africa Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2024 through 2030 and % CAGR
    • TABLE 11: World Historic Review for Cakes & Pastries by Geographic Region - USA, Canada, Japan, China, Europe, Asia-Pacific, Latin America, Middle East and Africa Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2015 through 2023 and % CAGR
    • TABLE 12: World 15-Year Perspective for Cakes & Pastries by Geographic Region - Percentage Breakdown of Value Sales for USA, Canada, Japan, China, Europe, Asia-Pacific, Latin America, Middle East and Africa for Years 2015, 2025 & 2030
    • TABLE 13: World Recent Past, Current & Future Analysis for Rolls & Pies by Geographic Region - USA, Canada, Japan, China, Europe, Asia-Pacific, Latin America, Middle East and Africa Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2024 through 2030 and % CAGR
    • TABLE 14: World Historic Review for Rolls & Pies by Geographic Region - USA, Canada, Japan, China, Europe, Asia-Pacific, Latin America, Middle East and Africa Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2015 through 2023 and % CAGR
    • TABLE 15: World 15-Year Perspective for Rolls & Pies by Geographic Region - Percentage Breakdown of Value Sales for USA, Canada, Japan, China, Europe, Asia-Pacific, Latin America, Middle East and Africa for Years 2015, 2025 & 2030
    • TABLE 16: World Recent Past, Current & Future Analysis for Other Applications by Geographic Region - USA, Canada, Japan, China, Europe, Asia-Pacific, Latin America, Middle East and Africa Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2024 through 2030 and % CAGR
    • TABLE 17: World Historic Review for Other Applications by Geographic Region - USA, Canada, Japan, China, Europe, Asia-Pacific, Latin America, Middle East and Africa Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2015 through 2023 and % CAGR
    • TABLE 18: World 15-Year Perspective for Other Applications by Geographic Region - Percentage Breakdown of Value Sales for USA, Canada, Japan, China, Europe, Asia-Pacific, Latin America, Middle East and Africa for Years 2015, 2025 & 2030
    • TABLE 19: World Leavening Agents Market Analysis of Annual Sales in US$ Thousand for Years 2015 through 2030

III. MARKET ANALYSIS

  • UNITED STATES
    • Leavening Agents Market Presence - Strong/Active/Niche/Trivial - Key Competitors in the United States for 2025 (E)
    • TABLE 20: USA Recent Past, Current & Future Analysis for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications - Independent Analysis of Annual Sales in US$ Thousand for the Years 2024 through 2030 and % CAGR
    • TABLE 21: USA Historic Review for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2015 through 2023 and % CAGR
    • TABLE 22: USA 15-Year Perspective for Leavening Agents by Application - Percentage Breakdown of Value Sales for Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications for the Years 2015, 2025 & 2030
  • CANADA
    • TABLE 23: Canada Recent Past, Current & Future Analysis for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications - Independent Analysis of Annual Sales in US$ Thousand for the Years 2024 through 2030 and % CAGR
    • TABLE 24: Canada Historic Review for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2015 through 2023 and % CAGR
    • TABLE 25: Canada 15-Year Perspective for Leavening Agents by Application - Percentage Breakdown of Value Sales for Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications for the Years 2015, 2025 & 2030
  • JAPAN
    • Leavening Agents Market Presence - Strong/Active/Niche/Trivial - Key Competitors in Japan for 2025 (E)
    • TABLE 26: Japan Recent Past, Current & Future Analysis for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications - Independent Analysis of Annual Sales in US$ Thousand for the Years 2024 through 2030 and % CAGR
    • TABLE 27: Japan Historic Review for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2015 through 2023 and % CAGR
    • TABLE 28: Japan 15-Year Perspective for Leavening Agents by Application - Percentage Breakdown of Value Sales for Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications for the Years 2015, 2025 & 2030
  • CHINA
    • Leavening Agents Market Presence - Strong/Active/Niche/Trivial - Key Competitors in China for 2025 (E)
    • TABLE 29: China Recent Past, Current & Future Analysis for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications - Independent Analysis of Annual Sales in US$ Thousand for the Years 2024 through 2030 and % CAGR
    • TABLE 30: China Historic Review for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2015 through 2023 and % CAGR
    • TABLE 31: China 15-Year Perspective for Leavening Agents by Application - Percentage Breakdown of Value Sales for Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications for the Years 2015, 2025 & 2030
  • EUROPE
    • Leavening Agents Market Presence - Strong/Active/Niche/Trivial - Key Competitors in Europe for 2025 (E)
    • TABLE 32: Europe Recent Past, Current & Future Analysis for Leavening Agents by Geographic Region - France, Germany, Italy, UK, Spain, Russia and Rest of Europe Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2024 through 2030 and % CAGR
    • TABLE 33: Europe Historic Review for Leavening Agents by Geographic Region - France, Germany, Italy, UK, Spain, Russia and Rest of Europe Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2015 through 2023 and % CAGR
    • TABLE 34: Europe 15-Year Perspective for Leavening Agents by Geographic Region - Percentage Breakdown of Value Sales for France, Germany, Italy, UK, Spain, Russia and Rest of Europe Markets for Years 2015, 2025 & 2030
    • TABLE 35: Europe Recent Past, Current & Future Analysis for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications - Independent Analysis of Annual Sales in US$ Thousand for the Years 2024 through 2030 and % CAGR
    • TABLE 36: Europe Historic Review for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2015 through 2023 and % CAGR
    • TABLE 37: Europe 15-Year Perspective for Leavening Agents by Application - Percentage Breakdown of Value Sales for Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications for the Years 2015, 2025 & 2030
  • FRANCE
    • Leavening Agents Market Presence - Strong/Active/Niche/Trivial - Key Competitors in France for 2025 (E)
    • TABLE 38: France Recent Past, Current & Future Analysis for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications - Independent Analysis of Annual Sales in US$ Thousand for the Years 2024 through 2030 and % CAGR
    • TABLE 39: France Historic Review for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2015 through 2023 and % CAGR
    • TABLE 40: France 15-Year Perspective for Leavening Agents by Application - Percentage Breakdown of Value Sales for Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications for the Years 2015, 2025 & 2030
  • GERMANY
    • Leavening Agents Market Presence - Strong/Active/Niche/Trivial - Key Competitors in Germany for 2025 (E)
    • TABLE 41: Germany Recent Past, Current & Future Analysis for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications - Independent Analysis of Annual Sales in US$ Thousand for the Years 2024 through 2030 and % CAGR
    • TABLE 42: Germany Historic Review for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2015 through 2023 and % CAGR
    • TABLE 43: Germany 15-Year Perspective for Leavening Agents by Application - Percentage Breakdown of Value Sales for Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications for the Years 2015, 2025 & 2030
  • ITALY
    • TABLE 44: Italy Recent Past, Current & Future Analysis for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications - Independent Analysis of Annual Sales in US$ Thousand for the Years 2024 through 2030 and % CAGR
    • TABLE 45: Italy Historic Review for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2015 through 2023 and % CAGR
    • TABLE 46: Italy 15-Year Perspective for Leavening Agents by Application - Percentage Breakdown of Value Sales for Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications for the Years 2015, 2025 & 2030
  • UNITED KINGDOM
    • Leavening Agents Market Presence - Strong/Active/Niche/Trivial - Key Competitors in the United Kingdom for 2025 (E)
    • TABLE 47: UK Recent Past, Current & Future Analysis for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications - Independent Analysis of Annual Sales in US$ Thousand for the Years 2024 through 2030 and % CAGR
    • TABLE 48: UK Historic Review for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2015 through 2023 and % CAGR
    • TABLE 49: UK 15-Year Perspective for Leavening Agents by Application - Percentage Breakdown of Value Sales for Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications for the Years 2015, 2025 & 2030
  • SPAIN
    • TABLE 50: Spain Recent Past, Current & Future Analysis for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications - Independent Analysis of Annual Sales in US$ Thousand for the Years 2024 through 2030 and % CAGR
    • TABLE 51: Spain Historic Review for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2015 through 2023 and % CAGR
    • TABLE 52: Spain 15-Year Perspective for Leavening Agents by Application - Percentage Breakdown of Value Sales for Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications for the Years 2015, 2025 & 2030
  • RUSSIA
    • TABLE 53: Russia Recent Past, Current & Future Analysis for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications - Independent Analysis of Annual Sales in US$ Thousand for the Years 2024 through 2030 and % CAGR
    • TABLE 54: Russia Historic Review for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2015 through 2023 and % CAGR
    • TABLE 55: Russia 15-Year Perspective for Leavening Agents by Application - Percentage Breakdown of Value Sales for Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications for the Years 2015, 2025 & 2030
  • REST OF EUROPE
    • TABLE 56: Rest of Europe Recent Past, Current & Future Analysis for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications - Independent Analysis of Annual Sales in US$ Thousand for the Years 2024 through 2030 and % CAGR
    • TABLE 57: Rest of Europe Historic Review for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2015 through 2023 and % CAGR
    • TABLE 58: Rest of Europe 15-Year Perspective for Leavening Agents by Application - Percentage Breakdown of Value Sales for Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications for the Years 2015, 2025 & 2030
  • ASIA-PACIFIC
    • Leavening Agents Market Presence - Strong/Active/Niche/Trivial - Key Competitors in Asia-Pacific for 2025 (E)
    • TABLE 59: Asia-Pacific Recent Past, Current & Future Analysis for Leavening Agents by Geographic Region - Australia, India, South Korea and Rest of Asia-Pacific Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2024 through 2030 and % CAGR
    • TABLE 60: Asia-Pacific Historic Review for Leavening Agents by Geographic Region - Australia, India, South Korea and Rest of Asia-Pacific Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2015 through 2023 and % CAGR
    • TABLE 61: Asia-Pacific 15-Year Perspective for Leavening Agents by Geographic Region - Percentage Breakdown of Value Sales for Australia, India, South Korea and Rest of Asia-Pacific Markets for Years 2015, 2025 & 2030
    • TABLE 62: Asia-Pacific Recent Past, Current & Future Analysis for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications - Independent Analysis of Annual Sales in US$ Thousand for the Years 2024 through 2030 and % CAGR
    • TABLE 63: Asia-Pacific Historic Review for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2015 through 2023 and % CAGR
    • TABLE 64: Asia-Pacific 15-Year Perspective for Leavening Agents by Application - Percentage Breakdown of Value Sales for Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications for the Years 2015, 2025 & 2030
  • AUSTRALIA
    • Leavening Agents Market Presence - Strong/Active/Niche/Trivial - Key Competitors in Australia for 2025 (E)
    • TABLE 65: Australia Recent Past, Current & Future Analysis for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications - Independent Analysis of Annual Sales in US$ Thousand for the Years 2024 through 2030 and % CAGR
    • TABLE 66: Australia Historic Review for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2015 through 2023 and % CAGR
    • TABLE 67: Australia 15-Year Perspective for Leavening Agents by Application - Percentage Breakdown of Value Sales for Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications for the Years 2015, 2025 & 2030
  • INDIA
    • Leavening Agents Market Presence - Strong/Active/Niche/Trivial - Key Competitors in India for 2025 (E)
    • TABLE 68: India Recent Past, Current & Future Analysis for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications - Independent Analysis of Annual Sales in US$ Thousand for the Years 2024 through 2030 and % CAGR
    • TABLE 69: India Historic Review for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2015 through 2023 and % CAGR
    • TABLE 70: India 15-Year Perspective for Leavening Agents by Application - Percentage Breakdown of Value Sales for Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications for the Years 2015, 2025 & 2030
  • SOUTH KOREA
    • TABLE 71: South Korea Recent Past, Current & Future Analysis for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications - Independent Analysis of Annual Sales in US$ Thousand for the Years 2024 through 2030 and % CAGR
    • TABLE 72: South Korea Historic Review for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2015 through 2023 and % CAGR
    • TABLE 73: South Korea 15-Year Perspective for Leavening Agents by Application - Percentage Breakdown of Value Sales for Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications for the Years 2015, 2025 & 2030
  • REST OF ASIA-PACIFIC
    • TABLE 74: Rest of Asia-Pacific Recent Past, Current & Future Analysis for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications - Independent Analysis of Annual Sales in US$ Thousand for the Years 2024 through 2030 and % CAGR
    • TABLE 75: Rest of Asia-Pacific Historic Review for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2015 through 2023 and % CAGR
    • TABLE 76: Rest of Asia-Pacific 15-Year Perspective for Leavening Agents by Application - Percentage Breakdown of Value Sales for Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications for the Years 2015, 2025 & 2030
  • LATIN AMERICA
    • Leavening Agents Market Presence - Strong/Active/Niche/Trivial - Key Competitors in Latin America for 2025 (E)
    • TABLE 77: Latin America Recent Past, Current & Future Analysis for Leavening Agents by Geographic Region - Argentina, Brazil, Mexico and Rest of Latin America Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2024 through 2030 and % CAGR
    • TABLE 78: Latin America Historic Review for Leavening Agents by Geographic Region - Argentina, Brazil, Mexico and Rest of Latin America Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2015 through 2023 and % CAGR
    • TABLE 79: Latin America 15-Year Perspective for Leavening Agents by Geographic Region - Percentage Breakdown of Value Sales for Argentina, Brazil, Mexico and Rest of Latin America Markets for Years 2015, 2025 & 2030
    • TABLE 80: Latin America Recent Past, Current & Future Analysis for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications - Independent Analysis of Annual Sales in US$ Thousand for the Years 2024 through 2030 and % CAGR
    • TABLE 81: Latin America Historic Review for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2015 through 2023 and % CAGR
    • TABLE 82: Latin America 15-Year Perspective for Leavening Agents by Application - Percentage Breakdown of Value Sales for Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications for the Years 2015, 2025 & 2030
  • ARGENTINA
    • TABLE 83: Argentina Recent Past, Current & Future Analysis for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications - Independent Analysis of Annual Sales in US$ Thousand for the Years 2024 through 2030 and % CAGR
    • TABLE 84: Argentina Historic Review for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2015 through 2023 and % CAGR
    • TABLE 85: Argentina 15-Year Perspective for Leavening Agents by Application - Percentage Breakdown of Value Sales for Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications for the Years 2015, 2025 & 2030
  • BRAZIL
    • TABLE 86: Brazil Recent Past, Current & Future Analysis for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications - Independent Analysis of Annual Sales in US$ Thousand for the Years 2024 through 2030 and % CAGR
    • TABLE 87: Brazil Historic Review for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2015 through 2023 and % CAGR
    • TABLE 88: Brazil 15-Year Perspective for Leavening Agents by Application - Percentage Breakdown of Value Sales for Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications for the Years 2015, 2025 & 2030
  • MEXICO
    • TABLE 89: Mexico Recent Past, Current & Future Analysis for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications - Independent Analysis of Annual Sales in US$ Thousand for the Years 2024 through 2030 and % CAGR
    • TABLE 90: Mexico Historic Review for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2015 through 2023 and % CAGR
    • TABLE 91: Mexico 15-Year Perspective for Leavening Agents by Application - Percentage Breakdown of Value Sales for Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications for the Years 2015, 2025 & 2030
  • REST OF LATIN AMERICA
    • TABLE 92: Rest of Latin America Recent Past, Current & Future Analysis for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications - Independent Analysis of Annual Sales in US$ Thousand for the Years 2024 through 2030 and % CAGR
    • TABLE 93: Rest of Latin America Historic Review for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2015 through 2023 and % CAGR
    • TABLE 94: Rest of Latin America 15-Year Perspective for Leavening Agents by Application - Percentage Breakdown of Value Sales for Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications for the Years 2015, 2025 & 2030
  • MIDDLE EAST
    • Leavening Agents Market Presence - Strong/Active/Niche/Trivial - Key Competitors in Middle East for 2025 (E)
    • TABLE 95: Middle East Recent Past, Current & Future Analysis for Leavening Agents by Geographic Region - Iran, Israel, Saudi Arabia, UAE and Rest of Middle East Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2024 through 2030 and % CAGR
    • TABLE 96: Middle East Historic Review for Leavening Agents by Geographic Region - Iran, Israel, Saudi Arabia, UAE and Rest of Middle East Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2015 through 2023 and % CAGR
    • TABLE 97: Middle East 15-Year Perspective for Leavening Agents by Geographic Region - Percentage Breakdown of Value Sales for Iran, Israel, Saudi Arabia, UAE and Rest of Middle East Markets for Years 2015, 2025 & 2030
    • TABLE 98: Middle East Recent Past, Current & Future Analysis for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications - Independent Analysis of Annual Sales in US$ Thousand for the Years 2024 through 2030 and % CAGR
    • TABLE 99: Middle East Historic Review for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2015 through 2023 and % CAGR
    • TABLE 100: Middle East 15-Year Perspective for Leavening Agents by Application - Percentage Breakdown of Value Sales for Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications for the Years 2015, 2025 & 2030
  • IRAN
    • TABLE 101: Iran Recent Past, Current & Future Analysis for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications - Independent Analysis of Annual Sales in US$ Thousand for the Years 2024 through 2030 and % CAGR
    • TABLE 102: Iran Historic Review for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2015 through 2023 and % CAGR
    • TABLE 103: Iran 15-Year Perspective for Leavening Agents by Application - Percentage Breakdown of Value Sales for Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications for the Years 2015, 2025 & 2030
  • ISRAEL
    • TABLE 104: Israel Recent Past, Current & Future Analysis for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications - Independent Analysis of Annual Sales in US$ Thousand for the Years 2024 through 2030 and % CAGR
    • TABLE 105: Israel Historic Review for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2015 through 2023 and % CAGR
    • TABLE 106: Israel 15-Year Perspective for Leavening Agents by Application - Percentage Breakdown of Value Sales for Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications for the Years 2015, 2025 & 2030
  • SAUDI ARABIA
    • TABLE 107: Saudi Arabia Recent Past, Current & Future Analysis for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications - Independent Analysis of Annual Sales in US$ Thousand for the Years 2024 through 2030 and % CAGR
    • TABLE 108: Saudi Arabia Historic Review for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2015 through 2023 and % CAGR
    • TABLE 109: Saudi Arabia 15-Year Perspective for Leavening Agents by Application - Percentage Breakdown of Value Sales for Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications for the Years 2015, 2025 & 2030
  • UNITED ARAB EMIRATES
    • TABLE 110: UAE Recent Past, Current & Future Analysis for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications - Independent Analysis of Annual Sales in US$ Thousand for the Years 2024 through 2030 and % CAGR
    • TABLE 111: UAE Historic Review for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2015 through 2023 and % CAGR
    • TABLE 112: UAE 15-Year Perspective for Leavening Agents by Application - Percentage Breakdown of Value Sales for Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications for the Years 2015, 2025 & 2030
  • REST OF MIDDLE EAST
    • TABLE 113: Rest of Middle East Recent Past, Current & Future Analysis for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications - Independent Analysis of Annual Sales in US$ Thousand for the Years 2024 through 2030 and % CAGR
    • TABLE 114: Rest of Middle East Historic Review for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2015 through 2023 and % CAGR
    • TABLE 115: Rest of Middle East 15-Year Perspective for Leavening Agents by Application - Percentage Breakdown of Value Sales for Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications for the Years 2015, 2025 & 2030
  • AFRICA
    • Leavening Agents Market Presence - Strong/Active/Niche/Trivial - Key Competitors in Africa for 2025 (E)
    • TABLE 116: Africa Recent Past, Current & Future Analysis for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications - Independent Analysis of Annual Sales in US$ Thousand for the Years 2024 through 2030 and % CAGR
    • TABLE 117: Africa Historic Review for Leavening Agents by Application - Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications Markets - Independent Analysis of Annual Sales in US$ Thousand for Years 2015 through 2023 and % CAGR
    • TABLE 118: Africa 15-Year Perspective for Leavening Agents by Application - Percentage Breakdown of Value Sales for Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies and Other Applications for the Years 2015, 2025 & 2030

IV. COMPETITION