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1859254

純素烘焙原料市場報告：趨勢、預測與競爭分析（至2031年）

Vegan Baking Ingredient Market Report: Trends, Forecast and Competitive Analysis to 2031
出版日期: | 出版商: Lucintel | 英文 150 Pages | 商品交期: 3個工作天內

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全球純素烘焙原料市場未來發展前景廣闊，蛋糕糕點、餅乾和麵包市場蘊藏著巨大機會。預計2025年至2031年，全球純素烘焙原料市場將以3.2%的複合年成長率成長。推動該市場成長的關鍵因素包括：消費者對植物來源替代品的需求不斷成長、健康意識日益增強以及對無乳製品產品的偏好日益提高。

  • 根據 Lucintel 的預測，在預測期內，有機成長預計將達到最高的成長率。
  • 從應用領域來看，蛋糕和糕點預計將實現最高成長。
  • 從區域來看，預計亞太地區在預測期內將達到最高成長。

純素烘焙原料市場的新趨勢

純素烘焙原料市場充滿活力，不斷發展演變，以滿足日益挑剔的消費者需求和技術進步。這些新興趨勢不僅僅是小眾偏好，它們正在再形成整個產業，並推動原料功能、永續性和營養成分的創新，從而創造出美味健康的植物來源烘焙點心。

  • 先進的雞蛋替代品：重點在於複製雞蛋的多重功能（黏合、膨鬆、乳化等）。蠶豆蛋白和先進的鷹嘴豆水配方等新型成分性能卓越，使烘焙師能夠實現過去在純素烘焙中難以實現的質地和結構。這項創新顯著拓展了純素烘焙點心的種類。
  • 新型乳製品替代品：從傳統的豆奶和杏仁奶到燕麥奶、椰奶，甚至馬鈴薯奶，各種植物奶和植物油正在市場上迅速湧現。這些乳製品替代品的研發旨在改善其濃郁度、穩定性和耐熱性，所有這些對於在蛋糕、糕點和其他烘焙點心中獲得理想的口感和風味都至關重要。
  • 功能性麵粉和澱粉：如今，人們越來越傾向於選擇功能性麵粉和澱粉，它們不僅提供結構性功能，還具有其他特性。例如，高蛋白鷹嘴豆粉、消化器官系統健康的抗解澱粉以及再生果蔬渣粉等，透過提高營養價值、纖維含量，甚至提供獨特的風味，來滿足注重健康的消費者的需求。
  • 天然永續甜味劑：市場正從精製糖轉向天然永續甜味劑。椰棗糖、羅漢果、甜菊糖和水果濃縮物越來越受歡迎。這一趨勢符合潔淨標示的要求，使烘焙點心更加健康，並吸引了那些希望在不犧牲口感的前提下減少糖分攝取的消費者。
  • 發酵原料：發酵正逐漸成為提升純素烘焙點心風味、口感與消化率的關鍵技術。發酵麵粉和原料，例如酸麵團酵頭和發酵豌豆蛋白，有助於提高營養吸收率、延長保存期限，並帶來更複雜、更具匠心的風味，從而吸引美食家和注重健康的消費者。

這些趨勢正從根本上重塑純素烘焙原料市場，推動持續創新。這些趨勢催生出更精緻、更強大、更豐富的植物性原料，彌合了與傳統烘焙之間的差距。由此，高品質、美味且更健康的純素烘焙產品種類日益豐富，吸引了從注重倫理的純素食者到彈性素食者的更廣泛消費者群體。

純素烘焙原料市場的最新趨勢

受消費者日益增強的健康意識、倫理考量和環境永續性所驅動，純素烘焙原料市場正經歷著變革性的成長。這種轉變激發了重大創新，催生出種類繁多的精密植物來源原料，這些原料能夠高度還原傳統動物基原料的功能和感官特性，從而拓展了純素烘焙產品的可能性。

  • 改良型雞蛋替代品：近年來，研究重點在於開發更強大的雞蛋替代品，使其不再僅僅具備簡單的黏合作用。例如，蠶豆蛋白、最佳化後的鷹嘴豆水和馬鈴薯蛋白等成分，如今都具備更優異的膨鬆、乳化和結構化特性，從而能夠製作出質地和蓬鬆度都與傳統雞蛋替代品相媲美的複雜純素蛋糕、蛋白酥皮和糕點。
  • 乳製品替代品種類繁多：烘焙用乳製品替代品市場正經歷著爆發式成長，不僅包括大豆和杏仁奶，還包括燕麥奶、豌豆奶，甚至土豆奶。這些創新乳製品經過特殊配方，具有優異的熱穩定性和烘焙性能，能夠帶來以往在純素食譜中難以實現的柔滑口感和濃郁風味。
  • 潔淨標示和天然成分：潔淨標示配方正受到大力推廣，製造商正在開發不含人工添加劑、防腐劑和基因改造成分的純素烘焙原料。這些原料包括源自水果和蔬菜的天然色素，以及植物來源乳化劑和穩定劑，以滿足消費者對透明、健康產品日益成長的需求。
  • 永續和升級再造的原料：一項關鍵進展是將永續和升級再造的原料融入烘焙食品中，例如啤酒廠的廢麵粉以及水果和蔬菜渣。這些原料不僅減少了食物廢棄物，也為烘焙點心增添了營養價值和獨特的口感，吸引了環保意識的消費者，並促進了循環經濟的發展。
  • 功能性和強化型成分：除了基本的替代品外，人們正在開發具有功能性益處的新型純素烘焙成分。這些成分包括富含蛋白質或纖維的麵粉、具有益生元特性的成分，以及旨在延長保存期限和保持水分的成分，以滿足注重健康、追求烘焙點心更高營養價值的消費者的需求。

這些市場發展趨勢正對純素烘焙原料市場產生重大影響，它們拓展了產品可能性，改善了口感和質地，並契合了消費者對健康、永續性和潔淨標示等價值觀的追求。這使得純素烘焙更容易取得、用途更廣泛，也更受主流消費者的青睞，進一步刺激了市場成長與創新。

目錄

第1章執行摘要

第2章 市場概覽

  • 背景和分類
  • 供應鏈

第3章：市場趨勢與預測分析

  • 產業促進因素與挑戰
  • PESTLE分析
  • 專利分析
  • 法規環境

第4章 全球純素烘焙原料市場（按類型分類）

  • 概述
  • 吸引力分析：按類型
  • 有機農業：趨勢與預測（2019-2031）
  • 傳統型：趨勢與預測（2019-2031 年）

5. 全球純素烘焙原料市場（依應用領域分類）

  • 概述
  • 吸引力分析：依目的
  • 蛋糕與糕點：趨勢與預測（2019-2031）
  • 餅乾與曲奇：趨勢與預測（2019-2031）
  • 麵包：趨勢與預測（2019-2031）
  • 其他：趨勢與預測（2019-2031 年）

第6章 區域分析

  • 概述
  • 全球純素烘焙原料市場（按地區分類）

7. 北美純素烘焙原料市場

  • 概述
  • 北美純素烘焙原料市場（按類型分類）
  • 北美純素烘焙原料市場按應用領域分類
  • 美國純素烘焙原料市場
  • 墨西哥純素烘焙原料市場
  • 加拿大純素烘焙原料市場

8. 歐洲純素烘焙原料市場

  • 概述
  • 歐洲純素烘焙原料市場（按類型分類）
  • 歐洲純素烘焙原料市場（按應用領域分類）
  • 德國素食烘焙原料市場
  • 法國素食烘焙原料市場
  • 西班牙素食烘焙原料市場
  • 義大利純素烘焙原料市場
  • 英國純素烘焙原料市場

9. 亞太地區純素烘焙原料市場

  • 概述
  • 亞太地區純素烘焙原料市場（按類型分類）
  • 亞太地區純素烘焙原料市場（按應用領域分類）
  • 日本素食烘焙原料市場
  • 印度純素烘焙原料市場
  • 中國的素食烘焙原料市場
  • 韓國素食烘焙原料市場
  • 印尼素食烘焙原料市場

10. 世界其他地區（ROW）純素烘焙原料市場

  • 概述
  • ROW純素烘焙原料市場按類型
  • 按應用分類的純素烘焙原料市場
  • 中東純素烘焙原料市場
  • 南美洲純素烘焙原料市場
  • 非洲素食烘焙原料市場

第11章 競爭分析

  • 產品系列分析
  • 營運整合
  • 波特五力分析
    • 競爭對手之間的競爭
    • 買方議價能力
    • 供應商的議價能力
    • 替代品的威脅
    • 新進入者的威脅
  • 市佔率分析

第12章：機會與策略分析

  • 價值鏈分析
  • 成長機會分析
    • 按類型分類的成長機會
    • 透過申請獲得發展機會
  • 全球純素烘焙原料市場新興趨勢
  • 戰略分析
    • 新產品開發
    • 認證和許可
    • 企業合併、協議、合作關係和合資企業

第13章：價值鏈中主要企業的概況

  • 競爭分析
  • Ingredion
  • Lallemand
  • Pak Group
  • Cargill
  • Bakels
  • Associated British Foods
  • BASF
  • Kerry
  • DuPont
  • Dohler Group

第14章附錄

  • 圖表清單
  • 表格列表
  • 分析方法
  • 免責聲明
  • 版權
  • 簡稱和技術單位
  • 關於 Lucintel
  • 詢問

The future of the global vegan baking ingredient market looks promising with opportunities in the cake & pastry, biscuit & cookie, and bread markets. The global vegan baking ingredient market is expected to grow with a CAGR of 3.2% from 2025 to 2031. The major drivers for this market are the increasing demand for plant-based alternatives, the rising health consciousness among consumers, and the growing preference for dairy-free options.

  • Lucintel forecasts that, within the type category, organic is expected to witness higher growth over the forecast period.
  • Within the application category, cake & pastry is expected to witness the highest growth.
  • In terms of region, APAC is expected to witness the highest growth over the forecast period.

Emerging Trends in the Vegan Baking Ingredient Market

The vegan baking ingredient market is dynamic, constantly evolving to meet sophisticated consumer demands and technological advancements. These emerging trends are not merely niche preferences but are reshaping the industry, pushing for innovation in ingredient functionality, sustainability, and nutritional profiles to create delicious and wholesome plant-based baked goods.

  • Advanced Egg Replacements: The focus is on replicating the multifaceted functionality of eggs, including binding, leavening, and emulsification. New ingredients like fava bean protein and advanced aquafaba formulations offer superior performance, enabling bakers to achieve textures and structures previously challenging in vegan baking. This innovation significantly broadens the scope of vegan baked goods.
  • Novel Dairy Alternatives: Beyond traditional soy and almond, the market is seeing a surge in diverse plant-based milks and fats derived from oats, coconuts, and even potatoes. These alternatives are being developed for improved creaminess, stability, and heat resistance, crucial for achieving desired textures and flavors in cakes, pastries, and other baked items.
  • Functional Flours and Starches: There's a growing trend towards specialized flours and starches that offer more than just structure. Ingredients like high-protein chickpea flour, resistant starches for digestive health, and upcycled fruit and vegetable pomace flours enhance nutritional value, fiber content, and even provide unique flavor profiles, addressing health-conscious consumers.
  • Natural and Sustainable Sweeteners: The market is moving away from refined sugars towards natural and sustainable sweetening options. Date sugar, monk fruit, stevia, and fruit-based concentrates are gaining traction. This trend aligns with clean-label demands and offers healthier profiles for baked goods, appealing to consumers seeking reduced sugar content without compromising taste.
  • Fermented Ingredients: Fermentation is emerging as a key technology for enhancing flavor, texture, and digestibility in vegan baked goods. Fermented flours and ingredients, like sourdough starters or fermented pea proteins, contribute to improved nutrient absorption, extended shelf life, and a more complex, artisanal flavor, appealing to gourmet and health-oriented consumers.

These trends are fundamentally reshaping the vegan baking ingredient market by driving a continuous cycle of innovation. They are leading to more sophisticated, functional, and diverse plant-based ingredients that bridge the gap with conventional baking. This allows for the creation of an expanding range of high-quality, delicious, and healthier vegan baked goods that appeal to a broader consumer base, from ethical vegans to flexitarians.

Recent Developments in the Vegan Baking Ingredient Market

The vegan baking ingredient market is experiencing transformative growth driven by heightened consumer awareness regarding health, ethical considerations, and environmental sustainability. This shift has spurred significant innovation, leading to a broader array of sophisticated plant-based ingredients that closely replicate the functionality and sensory attributes of traditional animal-derived components, thereby expanding possibilities for vegan baked goods.

  • Enhanced Egg Replacements: Recent advancements have focused on creating highly functional egg replacers that go beyond simple binding. Ingredients like fava bean protein, optimized aquafaba, and potato proteins now offer superior leavening, emulsifying, and structural properties, allowing for the creation of complex vegan cakes, meringues, and pastries with authentic textures and volumes.
  • Diversified Dairy Alternatives: The market has seen an explosion of dairy alternatives for baking, moving beyond soy and almond to include oat, pea, and even potato-based milks and butters. These innovations are specifically formulated for heat stability and baking performance, providing creamy textures and rich flavors that were once challenging to achieve in vegan recipes.
  • Clean Label and Natural Ingredients: There is a strong push towards clean label formulations, with manufacturers developing vegan baking ingredients free from artificial additives, preservatives, and GMOs. This includes natural colorings from fruits and vegetables, and plant-based emulsifiers and stabilizers, meeting the growing consumer demand for transparent and wholesome products.
  • Sustainable and Upcycled Ingredients: A key development is the integration of sustainable and upcycled ingredients, such as spent grain flour from brewing or fruit and vegetable pomace. These ingredients not only reduce food waste but also add nutritional value and unique textural properties to baked goods, appealing to eco-conscious consumers and promoting a circular economy.
  • Functional and Fortified Ingredients: Beyond basic substitution, new vegan baking ingredients are being developed with added functional benefits. This includes flours fortified with protein or fiber, ingredients offering prebiotic properties, and those designed to improve shelf life or moisture retention, catering to health-aware consumers seeking enhanced nutritional profiles in their baked goods.

These developments are profoundly impacting the vegan baking ingredient market by expanding product possibilities, improving taste and texture, and aligning with consumer values of health, sustainability, and clean labels. They are making vegan baking more accessible, versatile, and appealing to a mainstream audience, driving further market growth and innovation.

Strategic Growth Opportunities in the Vegan Baking Ingredient Market

The burgeoning vegan baking ingredient market presents substantial strategic growth opportunities across various applications, fueled by evolving consumer preferences and technological advancements. Capitalizing on these opportunities requires a deep understanding of market needs and a commitment to innovation, allowing companies to cater to diverse segments and unlock new revenue streams within the plant-based economy.

  • Expansion in Cake and Pastry Applications: There's significant opportunity in developing highly functional vegan egg and dairy replacements specifically tailored for cakes and pastries. Innovations that ensure superior rise, moistness, and crumb structure, alongside ingredients mimicking butter's creaming properties, will drive growth by enabling high-quality, indulgence-focused vegan desserts that rival traditional offerings.
  • Growth in Bread and Bun Formulations: The development of vegan protein sources and alternative flours that provide elasticity, structure, and browning capabilities similar to wheat gluten is a key growth area for bread and buns. Opportunities lie in creating ingredients that facilitate artisanal vegan bread production, catering to the growing demand for diverse and healthier bread options.
  • Innovation in Cookie and Biscuit Production: Strategic growth can be achieved by introducing vegan fats and binders that replicate the snap and chew of traditional cookies and biscuits. Focus on ingredients that offer excellent spread control and crispness, as well as natural flavor enhancers, will capture a larger share of this popular snack segment, appealing to both vegan and non-vegan consumers.
  • Development for Gluten-Free Vegan Baking: The intersection of gluten-free and vegan diets offers a niche with high growth potential. Developing specialized flour blends, binders, and leavening agents that perform optimally in both gluten-free and vegan contexts is crucial. This addresses a significant dietary need, opening up a market segment seeking allergen-friendly and plant-based baked goods.
  • Enhancing Savory Vegan Baked Goods: While often associated with sweet treats, there's a growing opportunity in savory vegan baked goods like quiches, pizzas, and savory pastries. Developing vegan cheese alternatives, plant-based savory flavor enhancers, and functional ingredients for savory crusts and fillings will tap into a less saturated but increasingly desired market segment.

These strategic growth opportunities are poised to profoundly impact the vegan baking ingredient market by driving product diversification and technological innovation. By focusing on specific application needs, companies can develop highly targeted and effective ingredients, increasing market penetration and solidifying the position of vegan baked goods as a mainstream and desirable choice for consumers.

Vegan Baking Ingredient Market Driver and Challenges

The vegan baking ingredient market is shaped by a complex interplay of major drivers and challenges, including various technological, economic, and regulatory factors. Understanding these dynamics is crucial for stakeholders to navigate the market effectively, capitalize on opportunities, and mitigate potential risks, ensuring sustainable growth and innovation within the plant-based sector.

The factors responsible for driving the vegan baking ingredient market include:

1. Rising Health Consciousness: Consumers are increasingly opting for plant-based diets due to perceived health benefits like reduced cholesterol and saturated fat intake. This drives demand for vegan baking ingredients as individuals seek healthier alternatives for their baked goods, leading to market expansion.

2. Growing Ethical and Environmental Concerns: Increasing awareness of animal welfare and the environmental impact of animal agriculture is a significant driver. Many consumers choose vegan options to reduce their carbon footprint and support cruelty-free practices, boosting the demand for plant-based ingredients.

3. Technological Advancements in Ingredient Science: Breakthroughs in food science enable the creation of highly functional vegan ingredients that closely mimic traditional counterparts in terms of texture, taste, and performance. This innovation makes vegan baking easier and more appealing, driving wider adoption.

4. Expansion of Vegan Product Availability: The proliferation of vegan products in mainstream supermarkets and foodservice channels makes vegan baking ingredients more accessible. This increased availability encourages more consumers and businesses to experiment with and adopt vegan baking practices.

5. Influence of Social Media and Celebrity Endorsements: Social media platforms and celebrity endorsements popularize vegan lifestyles and recipes. This digital influence accelerates consumer interest and trial of vegan baking, creating a strong pull for related ingredients.

Challenges in the vegan baking ingredient market are:

1. Achieving Sensory Parity: A primary challenge is consistently replicating the taste, texture, and mouthfeel of traditional baked goods using vegan ingredients. Some plant-based alternatives may fall short in mimicking the exact sensory attributes, which can deter mainstream consumers.

2. Cost of Specialized Ingredients: Many novel and highly functional vegan baking ingredients can be more expensive than their conventional animal-derived counterparts. This higher cost can translate to more expensive vegan baked goods, potentially limiting their accessibility for budget-conscious consumers.

3. Ingredient Functionality and Stability: Ensuring consistent functionality and stability of vegan ingredients in various baking applications can be challenging. Factors like heat tolerance, emulsification properties, and shelf life require continuous research and development to match the reliability of traditional ingredients.

These drivers and challenges on the vegan baking ingredient market is a landscape of rapid innovation and growth, tempered by the need for continuous improvement in product performance and cost-effectiveness. While strong consumer demand and technological advancements propel the market forward, overcoming hurdles related to sensory parity and ingredient cost remains crucial for widespread adoption and sustained expansion.

List of Vegan Baking Ingredient Companies

Companies in the market compete on the basis of product quality offered. Major players in this market focus on expanding their manufacturing facilities, R&D investments, infrastructural development, and leverage integration opportunities across the value chain. With these strategies vegan baking ingredient companies cater increasing demand, ensure competitive effectiveness, develop innovative products & technologies, reduce production costs, and expand their customer base. Some of the vegan baking ingredient companies profiled in this report include-

  • Ingredion
  • Lallemand
  • Pak Group
  • Cargill
  • Bakels
  • Associated British Foods
  • BASF
  • Kerry
  • DuPont
  • Dohler Group

Vegan Baking Ingredient Market by Segment

The study includes a forecast for the global vegan baking ingredient market by type, application, and region.

Vegan Baking Ingredient Market by Type [Value from 2019 to 2031]:

  • Organic
  • Conventional

Vegan Baking Ingredient Market by Application [Value from 2019 to 2031]:

  • Cakes & Pastries
  • Biscuits & Cookies
  • Breads
  • Others

Vegan Baking Ingredient Market by Region [Value from 2019 to 2031]:

  • North America
  • Europe
  • Asia Pacific
  • The Rest of the World

Country Wise Outlook for the Vegan Baking Ingredient Market

The vegan baking ingredient market is experiencing significant global growth, driven by increasing consumer awareness of health, sustainability, and ethical considerations. This surge has led to a demand for innovative plant-based alternatives that mimic the functionality, taste, and texture of traditional animal-derived ingredients. Countries worldwide are seeing unique developments reflecting their distinct consumer preferences and market landscapes.

  • United States: The US market is seeing a robust expansion of plant-based egg and dairy alternatives. Companies are innovating with ingredients like aquafaba and fava bean protein to achieve desired textures and functionality, while also focusing on gluten-free and clean-label offerings to meet diverse dietary needs and health trends.
  • China: China vegan baking ingredient market is rapidly growing, fueled by rising health consciousness and sustainability concerns among consumers. Local and international brands are investing in developing innovative plant-based meat and dairy alternatives, with a notable expansion in online retail channels for vegan products, especially in urban centers.
  • Germany: Germany stands out with a high percentage of plant-based eaters and flexitarians, driving strong demand for vegan baking ingredients. Retailers are expanding their vegan assortments, exemplified by the opening of the first entirely plant-based supermarket. There's also a focus on affordable and sustainable plant-based options, particularly in the dairy alternative segment.
  • India: India vegan baking ingredient market is witnessing substantial growth, influenced by a large vegetarian population and increasing awareness of health and environmental benefits. Local chefs and companies are developing innovative substitutes for traditional ingredients like eggs and dairy, with a growing presence of vegan-friendly bakeries and products in metropolitan cities.
  • Japan: Japan vegan food market, while smaller, is projected for strong growth, driven by rising veganism and innovative product development. There's a focus on locally sourced ingredients for plant-based alternatives, and increasing availability of vegan options in restaurants and stores, though widespread consumer interest in plant-based confectionery is still developing.

Features of the Global Vegan Baking Ingredient Market

  • Market Size Estimates: Vegan baking ingredient market size estimation in terms of value ($B).
  • Trend and Forecast Analysis: Market trends (2019 to 2024) and forecast (2025 to 2031) by various segments and regions.
  • Segmentation Analysis: Vegan baking ingredient market size by type, application, and region in terms of value ($B).
  • Regional Analysis: Vegan baking ingredient market breakdown by North America, Europe, Asia Pacific, and Rest of the World.
  • Growth Opportunities: Analysis of growth opportunities in different type, applications, and regions for the vegan baking ingredient market.
  • Strategic Analysis: This includes M&A, new product development, and competitive landscape of the vegan baking ingredient market.

Analysis of competitive intensity of the industry based on Porter's Five Forces model.

This report answers following 11 key questions:

  • Q.1. What are some of the most promising, high-growth opportunities for the vegan baking ingredient market by type (organic and conventional), application (cakes & pastries, biscuits & cookies, breads, and others), and region (North America, Europe, Asia Pacific, and the Rest of the World)?
  • Q.2. Which segments will grow at a faster pace and why?
  • Q.3. Which region will grow at a faster pace and why?
  • Q.4. What are the key factors affecting market dynamics? What are the key challenges and business risks in this market?
  • Q.5. What are the business risks and competitive threats in this market?
  • Q.6. What are the emerging trends in this market and the reasons behind them?
  • Q.7. What are some of the changing demands of customers in the market?
  • Q.8. What are the new developments in the market? Which companies are leading these developments?
  • Q.9. Who are the major players in this market? What strategic initiatives are key players pursuing for business growth?
  • Q.10. What are some of the competing products in this market and how big of a threat do they pose for loss of market share by material or product substitution?
  • Q.11. What M&A activity has occurred in the last 5 years and what has its impact been on the industry?

Table of Contents

1. Executive Summary

2. Market Overview

  • 2.1 Background and Classifications
  • 2.2 Supply Chain

3. Market Trends & Forecast Analysis

  • 3.2 Industry Drivers and Challenges
  • 3.3 PESTLE Analysis
  • 3.4 Patent Analysis
  • 3.5 Regulatory Environment

4. Global Vegan Baking Ingredient Market by Type

  • 4.1 Overview
  • 4.2 Attractiveness Analysis by Type
  • 4.3 Organic: Trends and Forecast (2019-2031)
  • 4.4 Conventional: Trends and Forecast (2019-2031)

5. Global Vegan Baking Ingredient Market by Application

  • 5.1 Overview
  • 5.2 Attractiveness Analysis by Application
  • 5.3 Cakes & Pastries: Trends and Forecast (2019-2031)
  • 5.4 Biscuits & Cookies: Trends and Forecast (2019-2031)
  • 5.5 Breads: Trends and Forecast (2019-2031)
  • 5.6 Others: Trends and Forecast (2019-2031)

6. Regional Analysis

  • 6.1 Overview
  • 6.2 Global Vegan Baking Ingredient Market by Region

7. North American Vegan Baking Ingredient Market

  • 7.1 Overview
  • 7.2 North American Vegan Baking Ingredient Market by Type
  • 7.3 North American Vegan Baking Ingredient Market by Application
  • 7.4 United States Vegan Baking Ingredient Market
  • 7.5 Mexican Vegan Baking Ingredient Market
  • 7.6 Canadian Vegan Baking Ingredient Market

8. European Vegan Baking Ingredient Market

  • 8.1 Overview
  • 8.2 European Vegan Baking Ingredient Market by Type
  • 8.3 European Vegan Baking Ingredient Market by Application
  • 8.4 German Vegan Baking Ingredient Market
  • 8.5 French Vegan Baking Ingredient Market
  • 8.6 Spanish Vegan Baking Ingredient Market
  • 8.7 Italian Vegan Baking Ingredient Market
  • 8.8 United Kingdom Vegan Baking Ingredient Market

9. APAC Vegan Baking Ingredient Market

  • 9.1 Overview
  • 9.2 APAC Vegan Baking Ingredient Market by Type
  • 9.3 APAC Vegan Baking Ingredient Market by Application
  • 9.4 Japanese Vegan Baking Ingredient Market
  • 9.5 Indian Vegan Baking Ingredient Market
  • 9.6 Chinese Vegan Baking Ingredient Market
  • 9.7 South Korean Vegan Baking Ingredient Market
  • 9.8 Indonesian Vegan Baking Ingredient Market

10. ROW Vegan Baking Ingredient Market

  • 10.1 Overview
  • 10.2 ROW Vegan Baking Ingredient Market by Type
  • 10.3 ROW Vegan Baking Ingredient Market by Application
  • 10.4 Middle Eastern Vegan Baking Ingredient Market
  • 10.5 South American Vegan Baking Ingredient Market
  • 10.6 African Vegan Baking Ingredient Market

11. Competitor Analysis

  • 11.1 Product Portfolio Analysis
  • 11.2 Operational Integration
  • 11.3 Porter's Five Forces Analysis
    • Competitive Rivalry
    • Bargaining Power of Buyers
    • Bargaining Power of Suppliers
    • Threat of Substitutes
    • Threat of New Entrants
  • 11.4 Market Share Analysis

12. Opportunities & Strategic Analysis

  • 12.1 Value Chain Analysis
  • 12.2 Growth Opportunity Analysis
    • 12.2.1 Growth Opportunities by Type
    • 12.2.2 Growth Opportunities by Application
  • 12.3 Emerging Trends in the Global Vegan Baking Ingredient Market
  • 12.4 Strategic Analysis
    • 12.4.1 New Product Development
    • 12.4.2 Certification and Licensing
    • 12.4.3 Mergers, Acquisitions, Agreements, Collaborations, and Joint Ventures

13. Company Profiles of the Leading Players Across the Value Chain

  • 13.1 Competitive Analysis
  • 13.2 Ingredion
    • Company Overview
    • Vegan Baking Ingredient Business Overview
    • New Product Development
    • Merger, Acquisition, and Collaboration
    • Certification and Licensing
  • 13.3 Lallemand
    • Company Overview
    • Vegan Baking Ingredient Business Overview
    • New Product Development
    • Merger, Acquisition, and Collaboration
    • Certification and Licensing
  • 13.4 Pak Group
    • Company Overview
    • Vegan Baking Ingredient Business Overview
    • New Product Development
    • Merger, Acquisition, and Collaboration
    • Certification and Licensing
  • 13.5 Cargill
    • Company Overview
    • Vegan Baking Ingredient Business Overview
    • New Product Development
    • Merger, Acquisition, and Collaboration
    • Certification and Licensing
  • 13.6 Bakels
    • Company Overview
    • Vegan Baking Ingredient Business Overview
    • New Product Development
    • Merger, Acquisition, and Collaboration
    • Certification and Licensing
  • 13.7 Associated British Foods
    • Company Overview
    • Vegan Baking Ingredient Business Overview
    • New Product Development
    • Merger, Acquisition, and Collaboration
    • Certification and Licensing
  • 13.8 BASF
    • Company Overview
    • Vegan Baking Ingredient Business Overview
    • New Product Development
    • Merger, Acquisition, and Collaboration
    • Certification and Licensing
  • 13.9 Kerry
    • Company Overview
    • Vegan Baking Ingredient Business Overview
    • New Product Development
    • Merger, Acquisition, and Collaboration
    • Certification and Licensing
  • 13.10 DuPont
    • Company Overview
    • Vegan Baking Ingredient Business Overview
    • New Product Development
    • Merger, Acquisition, and Collaboration
    • Certification and Licensing
  • 13.11 Dohler Group
    • Company Overview
    • Vegan Baking Ingredient Business Overview
    • New Product Development
    • Merger, Acquisition, and Collaboration
    • Certification and Licensing

14. Appendix

  • 14.1 List of Figures
  • 14.2 List of Tables
  • 14.3 Research Methodology
  • 14.4 Disclaimer
  • 14.5 Copyright
  • 14.6 Abbreviations and Technical Units
  • 14.7 About Us
  • 14.8 Contact Us

List of Figures

  • Figure 1.1: Trends and Forecast for the Global Vegan Baking Ingredient Market
  • Figure 2.1: Usage of Vegan Baking Ingredient Market
  • Figure 2.2: Classification of the Global Vegan Baking Ingredient Market
  • Figure 2.3: Supply Chain of the Global Vegan Baking Ingredient Market
  • Figure 3.1: Driver and Challenges of the Vegan Baking Ingredient Market
  • Figure 3.2: PESTLE Analysis
  • Figure 3.3: Patent Analysis
  • Figure 3.4: Regulatory Environment
  • Figure 4.1: Global Vegan Baking Ingredient Market by Type in 2019, 2024, and 2031
  • Figure 4.2: Trends of the Global Vegan Baking Ingredient Market ($B) by Type
  • Figure 4.3: Forecast for the Global Vegan Baking Ingredient Market ($B) by Type
  • Figure 4.4: Trends and Forecast for Organic in the Global Vegan Baking Ingredient Market (2019-2031)
  • Figure 4.5: Trends and Forecast for Conventional in the Global Vegan Baking Ingredient Market (2019-2031)
  • Figure 5.1: Global Vegan Baking Ingredient Market by Application in 2019, 2024, and 2031
  • Figure 5.2: Trends of the Global Vegan Baking Ingredient Market ($B) by Application
  • Figure 5.3: Forecast for the Global Vegan Baking Ingredient Market ($B) by Application
  • Figure 5.4: Trends and Forecast for Cakes & Pastries in the Global Vegan Baking Ingredient Market (2019-2031)
  • Figure 5.5: Trends and Forecast for Biscuits & Cookies in the Global Vegan Baking Ingredient Market (2019-2031)
  • Figure 5.6: Trends and Forecast for Breads in the Global Vegan Baking Ingredient Market (2019-2031)
  • Figure 5.7: Trends and Forecast for Others in the Global Vegan Baking Ingredient Market (2019-2031)
  • Figure 6.1: Trends of the Global Vegan Baking Ingredient Market ($B) by Region (2019-2024)
  • Figure 6.2: Forecast for the Global Vegan Baking Ingredient Market ($B) by Region (2025-2031)
  • Figure 7.1: North American Vegan Baking Ingredient Market by Type in 2019, 2024, and 2031
  • Figure 7.2: Trends of the North American Vegan Baking Ingredient Market ($B) by Type (2019-2024)
  • Figure 7.3: Forecast for the North American Vegan Baking Ingredient Market ($B) by Type (2025-2031)
  • Figure 7.4: North American Vegan Baking Ingredient Market by Application in 2019, 2024, and 2031
  • Figure 7.5: Trends of the North American Vegan Baking Ingredient Market ($B) by Application (2019-2024)
  • Figure 7.6: Forecast for the North American Vegan Baking Ingredient Market ($B) by Application (2025-2031)
  • Figure 7.7: Trends and Forecast for the United States Vegan Baking Ingredient Market ($B) (2019-2031)
  • Figure 7.8: Trends and Forecast for the Mexican Vegan Baking Ingredient Market ($B) (2019-2031)
  • Figure 7.9: Trends and Forecast for the Canadian Vegan Baking Ingredient Market ($B) (2019-2031)
  • Figure 8.1: European Vegan Baking Ingredient Market by Type in 2019, 2024, and 2031
  • Figure 8.2: Trends of the European Vegan Baking Ingredient Market ($B) by Type (2019-2024)
  • Figure 8.3: Forecast for the European Vegan Baking Ingredient Market ($B) by Type (2025-2031)
  • Figure 8.4: European Vegan Baking Ingredient Market by Application in 2019, 2024, and 2031
  • Figure 8.5: Trends of the European Vegan Baking Ingredient Market ($B) by Application (2019-2024)
  • Figure 8.6: Forecast for the European Vegan Baking Ingredient Market ($B) by Application (2025-2031)
  • Figure 8.7: Trends and Forecast for the German Vegan Baking Ingredient Market ($B) (2019-2031)
  • Figure 8.8: Trends and Forecast for the French Vegan Baking Ingredient Market ($B) (2019-2031)
  • Figure 8.9: Trends and Forecast for the Spanish Vegan Baking Ingredient Market ($B) (2019-2031)
  • Figure 8.10: Trends and Forecast for the Italian Vegan Baking Ingredient Market ($B) (2019-2031)
  • Figure 8.11: Trends and Forecast for the United Kingdom Vegan Baking Ingredient Market ($B) (2019-2031)
  • Figure 9.1: APAC Vegan Baking Ingredient Market by Type in 2019, 2024, and 2031
  • Figure 9.2: Trends of the APAC Vegan Baking Ingredient Market ($B) by Type (2019-2024)
  • Figure 9.3: Forecast for the APAC Vegan Baking Ingredient Market ($B) by Type (2025-2031)
  • Figure 9.4: APAC Vegan Baking Ingredient Market by Application in 2019, 2024, and 2031
  • Figure 9.5: Trends of the APAC Vegan Baking Ingredient Market ($B) by Application (2019-2024)
  • Figure 9.6: Forecast for the APAC Vegan Baking Ingredient Market ($B) by Application (2025-2031)
  • Figure 9.7: Trends and Forecast for the Japanese Vegan Baking Ingredient Market ($B) (2019-2031)
  • Figure 9.8: Trends and Forecast for the Indian Vegan Baking Ingredient Market ($B) (2019-2031)
  • Figure 9.9: Trends and Forecast for the Chinese Vegan Baking Ingredient Market ($B) (2019-2031)
  • Figure 9.10: Trends and Forecast for the South Korean Vegan Baking Ingredient Market ($B) (2019-2031)
  • Figure 9.11: Trends and Forecast for the Indonesian Vegan Baking Ingredient Market ($B) (2019-2031)
  • Figure 10.1: ROW Vegan Baking Ingredient Market by Type in 2019, 2024, and 2031
  • Figure 10.2: Trends of the ROW Vegan Baking Ingredient Market ($B) by Type (2019-2024)
  • Figure 10.3: Forecast for the ROW Vegan Baking Ingredient Market ($B) by Type (2025-2031)
  • Figure 10.4: ROW Vegan Baking Ingredient Market by Application in 2019, 2024, and 2031
  • Figure 10.5: Trends of the ROW Vegan Baking Ingredient Market ($B) by Application (2019-2024)
  • Figure 10.6: Forecast for the ROW Vegan Baking Ingredient Market ($B) by Application (2025-2031)
  • Figure 10.7: Trends and Forecast for the Middle Eastern Vegan Baking Ingredient Market ($B) (2019-2031)
  • Figure 10.8: Trends and Forecast for the South American Vegan Baking Ingredient Market ($B) (2019-2031)
  • Figure 10.9: Trends and Forecast for the African Vegan Baking Ingredient Market ($B) (2019-2031)
  • Figure 11.1: Porter's Five Forces Analysis of the Global Vegan Baking Ingredient Market
  • Figure 11.2: Market Share (%) of Top Players in the Global Vegan Baking Ingredient Market (2024)
  • Figure 12.1: Growth Opportunities for the Global Vegan Baking Ingredient Market by Type
  • Figure 12.2: Growth Opportunities for the Global Vegan Baking Ingredient Market by Application
  • Figure 12.3: Growth Opportunities for the Global Vegan Baking Ingredient Market by Region
  • Figure 12.4: Emerging Trends in the Global Vegan Baking Ingredient Market

List of Tables

  • Table 1.1: Growth Rate (%, 2023-2024) and CAGR (%, 2025-2031) of the Vegan Baking Ingredient Market by Type and Application
  • Table 1.2: Attractiveness Analysis for the Vegan Baking Ingredient Market by Region
  • Table 1.3: Global Vegan Baking Ingredient Market Parameters and Attributes
  • Table 3.1: Trends of the Global Vegan Baking Ingredient Market (2019-2024)
  • Table 3.2: Forecast for the Global Vegan Baking Ingredient Market (2025-2031)
  • Table 4.1: Attractiveness Analysis for the Global Vegan Baking Ingredient Market by Type
  • Table 4.2: Market Size and CAGR of Various Type in the Global Vegan Baking Ingredient Market (2019-2024)
  • Table 4.3: Market Size and CAGR of Various Type in the Global Vegan Baking Ingredient Market (2025-2031)
  • Table 4.4: Trends of Organic in the Global Vegan Baking Ingredient Market (2019-2024)
  • Table 4.5: Forecast for Organic in the Global Vegan Baking Ingredient Market (2025-2031)
  • Table 4.6: Trends of Conventional in the Global Vegan Baking Ingredient Market (2019-2024)
  • Table 4.7: Forecast for Conventional in the Global Vegan Baking Ingredient Market (2025-2031)
  • Table 5.1: Attractiveness Analysis for the Global Vegan Baking Ingredient Market by Application
  • Table 5.2: Market Size and CAGR of Various Application in the Global Vegan Baking Ingredient Market (2019-2024)
  • Table 5.3: Market Size and CAGR of Various Application in the Global Vegan Baking Ingredient Market (2025-2031)
  • Table 5.4: Trends of Cakes & Pastries in the Global Vegan Baking Ingredient Market (2019-2024)
  • Table 5.5: Forecast for Cakes & Pastries in the Global Vegan Baking Ingredient Market (2025-2031)
  • Table 5.6: Trends of Biscuits & Cookies in the Global Vegan Baking Ingredient Market (2019-2024)
  • Table 5.7: Forecast for Biscuits & Cookies in the Global Vegan Baking Ingredient Market (2025-2031)
  • Table 5.8: Trends of Breads in the Global Vegan Baking Ingredient Market (2019-2024)
  • Table 5.9: Forecast for Breads in the Global Vegan Baking Ingredient Market (2025-2031)
  • Table 5.10: Trends of Others in the Global Vegan Baking Ingredient Market (2019-2024)
  • Table 5.11: Forecast for Others in the Global Vegan Baking Ingredient Market (2025-2031)
  • Table 6.1: Market Size and CAGR of Various Regions in the Global Vegan Baking Ingredient Market (2019-2024)
  • Table 6.2: Market Size and CAGR of Various Regions in the Global Vegan Baking Ingredient Market (2025-2031)
  • Table 7.1: Trends of the North American Vegan Baking Ingredient Market (2019-2024)
  • Table 7.2: Forecast for the North American Vegan Baking Ingredient Market (2025-2031)
  • Table 7.3: Market Size and CAGR of Various Type in the North American Vegan Baking Ingredient Market (2019-2024)
  • Table 7.4: Market Size and CAGR of Various Type in the North American Vegan Baking Ingredient Market (2025-2031)
  • Table 7.5: Market Size and CAGR of Various Application in the North American Vegan Baking Ingredient Market (2019-2024)
  • Table 7.6: Market Size and CAGR of Various Application in the North American Vegan Baking Ingredient Market (2025-2031)
  • Table 7.7: Trends and Forecast for the United States Vegan Baking Ingredient Market (2019-2031)
  • Table 7.8: Trends and Forecast for the Mexican Vegan Baking Ingredient Market (2019-2031)
  • Table 7.9: Trends and Forecast for the Canadian Vegan Baking Ingredient Market (2019-2031)
  • Table 8.1: Trends of the European Vegan Baking Ingredient Market (2019-2024)
  • Table 8.2: Forecast for the European Vegan Baking Ingredient Market (2025-2031)
  • Table 8.3: Market Size and CAGR of Various Type in the European Vegan Baking Ingredient Market (2019-2024)
  • Table 8.4: Market Size and CAGR of Various Type in the European Vegan Baking Ingredient Market (2025-2031)
  • Table 8.5: Market Size and CAGR of Various Application in the European Vegan Baking Ingredient Market (2019-2024)
  • Table 8.6: Market Size and CAGR of Various Application in the European Vegan Baking Ingredient Market (2025-2031)
  • Table 8.7: Trends and Forecast for the German Vegan Baking Ingredient Market (2019-2031)
  • Table 8.8: Trends and Forecast for the French Vegan Baking Ingredient Market (2019-2031)
  • Table 8.9: Trends and Forecast for the Spanish Vegan Baking Ingredient Market (2019-2031)
  • Table 8.10: Trends and Forecast for the Italian Vegan Baking Ingredient Market (2019-2031)
  • Table 8.11: Trends and Forecast for the United Kingdom Vegan Baking Ingredient Market (2019-2031)
  • Table 9.1: Trends of the APAC Vegan Baking Ingredient Market (2019-2024)
  • Table 9.2: Forecast for the APAC Vegan Baking Ingredient Market (2025-2031)
  • Table 9.3: Market Size and CAGR of Various Type in the APAC Vegan Baking Ingredient Market (2019-2024)
  • Table 9.4: Market Size and CAGR of Various Type in the APAC Vegan Baking Ingredient Market (2025-2031)
  • Table 9.5: Market Size and CAGR of Various Application in the APAC Vegan Baking Ingredient Market (2019-2024)
  • Table 9.6: Market Size and CAGR of Various Application in the APAC Vegan Baking Ingredient Market (2025-2031)
  • Table 9.7: Trends and Forecast for the Japanese Vegan Baking Ingredient Market (2019-2031)
  • Table 9.8: Trends and Forecast for the Indian Vegan Baking Ingredient Market (2019-2031)
  • Table 9.9: Trends and Forecast for the Chinese Vegan Baking Ingredient Market (2019-2031)
  • Table 9.10: Trends and Forecast for the South Korean Vegan Baking Ingredient Market (2019-2031)
  • Table 9.11: Trends and Forecast for the Indonesian Vegan Baking Ingredient Market (2019-2031)
  • Table 10.1: Trends of the ROW Vegan Baking Ingredient Market (2019-2024)
  • Table 10.2: Forecast for the ROW Vegan Baking Ingredient Market (2025-2031)
  • Table 10.3: Market Size and CAGR of Various Type in the ROW Vegan Baking Ingredient Market (2019-2024)
  • Table 10.4: Market Size and CAGR of Various Type in the ROW Vegan Baking Ingredient Market (2025-2031)
  • Table 10.5: Market Size and CAGR of Various Application in the ROW Vegan Baking Ingredient Market (2019-2024)
  • Table 10.6: Market Size and CAGR of Various Application in the ROW Vegan Baking Ingredient Market (2025-2031)
  • Table 10.7: Trends and Forecast for the Middle Eastern Vegan Baking Ingredient Market (2019-2031)
  • Table 10.8: Trends and Forecast for the South American Vegan Baking Ingredient Market (2019-2031)
  • Table 10.9: Trends and Forecast for the African Vegan Baking Ingredient Market (2019-2031)
  • Table 11.1: Product Mapping of Vegan Baking Ingredient Suppliers Based on Segments
  • Table 11.2: Operational Integration of Vegan Baking Ingredient Manufacturers
  • Table 11.3: Rankings of Suppliers Based on Vegan Baking Ingredient Revenue
  • Table 12.1: New Product Launches by Major Vegan Baking Ingredient Producers (2019-2024)
  • Table 12.2: Certification Acquired by Major Competitor in the Global Vegan Baking Ingredient Market