North America Food Leavening Agent Market was worth USD XX billion in 2022 and estimated to be growing at a CAGR of XX%, to reach USD XX billion by 2028.
A leavening agent is usually used for baking purposes like the production of dough and batters. It holds the largest market share in the baking industry. It causes the release of gases, causing the dough or batter to rise giving them an adsorbent structure. Various kinds of agents are available in the market- baking powder, baking soda, sourdough starter, homemade potash and bakers’ ammonia. Of these, baking soda and baking powder are widely used.
The market is mainly driven the increasing consumption of baked products due to the changing global lifestyle, causing a surge in the demand for food leavening agents. Several new products have been introduced in the food and beverage industry causing the market to expand. Moreover, many companies are taking up various R&D projects in the food and beverage industry which in turn fuels the growth of the market.
North America Food Leavening Agent Market Segmentation by form and application. By form the market is classified into physical leaving agent, chemical leaving agent and biological leaving agent. Chemical leavening agent holds a major market share in the global market. By application the market is segmented into bread, biscuits and cookies, cakes and pastries, rolls and pies and others.
Geographically the North America Food Leavening Agent Market is segmented into US, Canada, Mexico and Rest of North America. The Food Leavening Agent market was dominated by North America.
Key Players in the Market:
Major Key Players in the North America Food Leavening Agent Market are
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