Organic And Natural Food Preference To Drive Malt Ingredients Demand In Bakery Products

2016-09-22
Published : Sep-2016

The rising switch in preference for natural and organic foods and the flow in alertness about the health benefits of organic and natural food products and ingredients have fired the demand for malt ingredients in the past few years. Malted barley extracts replace sugar needed in bakery products. Health conscious buyers favour sugar-free or low-sugar alternatives of bakery items. This feature is predicted to shoot the demand for malt ingredients in the bakery industry in the forthcoming years.

On top of this, austere government guidelines in connection to the use of food flavourings has obliged food makers to concentrate on the manufacture of clean food label products by using fewer additives than beforehand. Several manufacturers are also choosing to eliminate the additives completely from their product line. This shift to better ingredients for the making of numerous bakery items has stimulated the demand for malt ingredients.

The upswing in the demand for healthy bakery foods has steered a substantial rise in the growth of several healthy and inventive bakery products. Launch of new and ground-breaking bakery products like gluten free malt is anticipated to boost the demand for malt ingredient for bakery. Furthermore, increasing disposable of buyers has led to an upsurge in their per capita spending. This has brought about a growth in the intake of extravagant food products. The extraordinary dispersion of natural food elements and products is also expected to further boost the development of the global malt ingredient market for bakery in the forthcoming years.

Nevertheless, the scarcity of grains, particularly in the past few years, has hindered the worldwide market for malt ingredients in the bakery industry. The hefty requirement of malt in distilleries and breweries collectively throughout the world is estimated to constrain the growth of the universal malt ingredient market for bakery products. Furthermore, the poor yield in more than a few malt grain producing states around the world, the scarcity of malt grains also results from the emergent usage of malt ingredients in pharmaceutical, and brewing industries.

The increasing intake of biscuits and cookies amongst the youngsters is likely to swell the sales of malt ingredients for bakery. In the bakery industry, the key source of malt is barley seconded by wheat. Malt flour followed by dry malt is the preferences amongst consumers. All these products are used in the production of biscuits and cookies. The global malt ingredient market for bakery is likely to display a 6.6% of CAGR from 2016 to 2024. In 2015, the market was worth $4.2 billion and is predicted to upswing to a market valued at $7.3 billion by 2024.

Read more on Food & Beverages on:

http://www.sandlerresearch.org/market-research/food-beverage

 

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