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市场调查报告书
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纯素烘焙原料市场报告：趋势、预测与竞争分析（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个工作天内

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全球纯素烘焙原料市场未来发展前景广阔，蛋糕糕点、饼干和麵包市场蕴藏着巨大机会。预计2025年至2031年，全球纯素烘焙原料市场将以3.2%的复合年增长率成长。推动该市场成长的关键因素包括：消费者对植物来源替代品的需求不断增长、健康意识日益增强以及对无乳製品产品的偏好日益提高。

  • 根据 Lucintel 的预测，在预测期内，有机成长预计将达到最高的成长率。
  • 从应用领域来看，蛋糕和糕点预计将实现最高成长。
  • 从区域来看，预计亚太地区在预测期内将达到最高成长。

纯素烘焙原料市场的新趋势

纯素烘焙原料市场充满活力，不断发展演变，以满足日益挑剔的消费者需求和技术进步。这些新兴趋势不仅仅是小众偏好，它们正在再形成整个产业，并推动原料功能、永续性和营养成分的创新，从而创造出美味健康的植物来源烘焙点心。

  • 先进的鸡蛋替代品：重点在于复製鸡蛋的多重功能（黏合、膨鬆、乳化等）。蚕豆蛋白和先进的鹰嘴豆水配方等新型成分性能卓越，使烘焙师能够实现过去在纯素烘焙中难以实现的质地和结构。这项创新显着拓展了纯素烘焙点心的种类。
  • 新型乳製品替代品：从传统的豆奶和杏仁奶到燕麦奶、椰奶，甚至马铃薯奶，各种植物奶和植物油正在市场上迅速涌现。这些乳製品替代品的研发旨在改善其浓郁度、稳定性和耐热性，所有这些对于在蛋糕、糕点和其他烘焙点心中获得理想的口感和风味都至关重要。
  • 功能性麵粉和淀粉：如今，人们越来越倾向于选择功能性麵粉和淀粉，它们不仅提供结构性功能，还具有其他特性。例如，高蛋白鹰嘴豆粉、消化器官系统健康的抗解淀粉以及再生果蔬渣粉等，透过提高营养价值、纤维含量，甚至提供独特的风味，来满足注重健康的消费者的需求。
  • 天然永续甜味剂：市场正从精製糖转向天然永续甜味剂。椰枣糖、罗汉果、甜菊糖和水果浓缩物越来越受欢迎。这一趋势符合洁净标示的要求，使烘焙点心更加健康，并吸引了那些希望在不牺牲口感的前提下减少糖分摄取的消费者。
  • 发酵原料：发酵正逐渐成为提升纯素烘焙点心风味、口感与消化率的关键技术。发酵麵粉和原料，例如酸麵团酵头和发酵豌豆蛋白，有助于提高营养吸收率、延长保质期，并带来更复杂、更具匠心的风味，从而吸引美食家和注重健康的消费者。

这些趋势正从根本上重塑纯素烘焙原料市场，推动持续创新。这些趋势催生出更精緻、更强大、更丰富的植物性原料，弥合了与传统烘焙之间的差距。由此，高品质、美味且更健康的纯素烘焙产品种类日益丰富，吸引了从注重伦理的纯素食者到弹性素食者的更广泛消费者群体。

纯素烘焙原料市场的最新趋势

受消费者日益增强的健康意识、伦理考量和环境永续性所驱动，纯素烘焙原料市场正经历着变革性的成长。这种转变激发了重大创新，催生出种类繁多的精密植物来源原料，这些原料能够高度还原传统动物基原料的功能和感官特性，从而拓展了纯素烘焙产品的可能性。

  • 改良型鸡蛋替代品：近年来，研究重点在于开发更强大的鸡蛋替代品，使其不再仅仅具备简单的黏合作用。例如，蚕豆蛋白、优化后的鹰嘴豆水和马铃薯蛋白等成分，如今都具备更优异的膨鬆、乳化和结构化特性，从而能够製作出质地和蓬鬆度都与传统鸡蛋替代品相媲美的复杂纯素蛋糕、蛋白酥皮和糕点。
  • 乳製品替代品种类繁多：烘焙用乳製品替代品市场正经历着爆发式增长，不仅包括大豆和杏仁奶，还包括燕麦奶、豌豆奶，甚至土豆奶。这些创新乳製品经过特殊配方，具有优异的热稳定性和烘焙性能，能够带来以往在纯素食谱中难以实现的柔滑口感和浓郁风味。
  • 洁净标示和天然成分：洁净标示配方正受到大力推广，製造商正在开发不含人工添加剂、防腐剂和基因改造成分的纯素烘焙原料。这些原料包括源自水果和蔬菜的天然色素，以及植物来源乳化剂和稳定剂，以满足消费者对透明、健康产品日益增长的需求。
  • 永续和升级再造的原料：一项关键进展是将永续和升级再造的原料融入烘焙食品中，例如啤酒厂的废麵粉以及水果和蔬菜渣。这些原料不仅减少了食物废弃物，也为烘焙点心增添了营养价值和独特的口感，吸引了环保意识的消费者，并促进了循环经济的发展。
  • 功能性和强化型成分：除了基本的替代品外，人们正在开发具有功能性益处的新型纯素烘焙成分。这些成分包括富含蛋白质或纤维的麵粉、具有益生元特性的成分，以及旨在延长保质期和保持水分的成分，以满足注重健康、追求烘焙点心更高营养价值的消费者的需求。

这些市场发展趋势正对纯素烘焙原料市场产生重大影响，它们拓展了产品可能性，改善了口感和质地，并契合了消费者对健康、永续性和洁净标示等价值观的追求。这使得纯素烘焙更容易取得、用途更广泛，也更受主流消费者的青睐，进一步刺激了市场成长与创新。

目录

第一章执行摘要

第二章 市场概览

  • 背景和分类
  • 供应链

第三章：市场趋势与预测分析

  • 产业驱动因素与挑战
  • PESTLE分析
  • 专利分析
  • 法规环境

第四章 全球纯素烘焙原料市场（按类型划分）

  • 概述
  • 吸引力分析：按类型
  • 有机农业：趋势与预测（2019-2031）
  • 传统型：趋势与预测（2019-2031 年）

5. 全球纯素烘焙原料市场（依应用领域划分）

  • 概述
  • 吸引力分析：依目的
  • 蛋糕与糕点：趋势与预测（2019-2031）
  • 饼干与曲奇：趋势与预测（2019-2031）
  • 麵包：趋势与预测（2019-2031）
  • 其他：趋势与预测（2019-2031 年）

第六章 区域分析

  • 概述
  • 全球纯素烘焙原料市场（按地区划分）

7. 北美纯素烘焙原料市场

  • 概述
  • 北美纯素烘焙原料市场（按类型划分）
  • 北美纯素烘焙原料市场按应用领域划分
  • 美国纯素烘焙原料市场
  • 墨西哥纯素烘焙原料市场
  • 加拿大纯素烘焙原料市场

8. 欧洲纯素烘焙原料市场

  • 概述
  • 欧洲纯素烘焙原料市场（按类型划分）
  • 欧洲纯素烘焙原料市场（按应用领域划分）
  • 德国素食烘焙原料市场
  • 法国素食烘焙原料市场
  • 西班牙素食烘焙原料市场
  • 义大利纯素烘焙原料市场
  • 英国纯素烘焙原料市场

9. 亚太地区纯素烘焙原料市场

  • 概述
  • 亚太地区纯素烘焙原料市场（按类型划分）
  • 亚太地区纯素烘焙原料市场（按应用领域划分）
  • 日本素食烘焙原料市场
  • 印度纯素烘焙原料市场
  • 中国的素食烘焙原料市场
  • 韩国素食烘焙原料市场
  • 印尼素食烘焙原料市场

10. 世界其他地区（ROW）纯素烘焙原料市场

  • 概述
  • ROW纯素烘焙原料市场按类型
  • 按应用分類的纯素烘焙原料市场
  • 中东纯素烘焙原料市场
  • 南美洲纯素烘焙原料市场
  • 非洲素食烘焙原料市场

第十一章 竞争分析

  • 产品系列分析
  • 营运整合
  • 波特五力分析
    • 竞争对手之间的竞争
    • 买方议价能力
    • 供应商的议价能力
    • 替代品的威胁
    • 新进入者的威胁
  • 市占率分析

第十二章：机会与策略分析

  • 价值链分析
  • 成长机会分析
    • 按类型分類的成长机会
    • 透过申请获得发展机会
  • 全球纯素烘焙原料市场新兴趋势
  • 战略分析
    • 新产品开发
    • 认证和许可
    • 企业合併、协议、合作关係和合资企业

第十三章：价值链中主要企业的概况

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

第十四章附录

  • 图表清单
  • 表格列表
  • 分析方法
  • 免责声明
  • 版权
  • 简称和技术单位
  • 关于 Lucintel
  • 询问

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