市场调查报告书
商品编码
1198191
脱模剂市场——增长、趋势、COVID-19 的影响和预测 (2023-2028)Release Agent Market - Growth, Trends, and Forecasts (2023 - 2028) |
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到 2021 年,全球脱模剂市场价值将达到 6.9705 亿美元,预计在预测期内(2022-2027 年)将以 2.67% 的复合年增长率增长。
由于 COVID-19 的影响,市场受到消费模式变化和加工食品库存的影响。 大流行导致原材料产量下降和社会疏远做法对市场供应链产生了重大影响。 消费者不断变化的生活方式、繁忙的日程安排和对全球健康的关注使消费者转向加工食品以确保食品安全和保鲜。 熟食、干製食品、罐头食品和冷冻食品等加工食品需要脱模剂才能将食品与包装材料(如锅和托盘)分开。
烘焙脱模剂在多个类别中处于市场领先地位,包括槽式油脂、分隔油、麵包锅油、平底锅油脂和特种脱模剂,它们可以消除粘点并使模具和托盘具有疏水性。它有助于软化和形成完整的薄膜表面之间。 通过使用植物油中所含的脂肪酸,有助于氧化稳定性并具有易于聚合的特性。
消费者对方便食品日益增长的偏好直接促进了对生产设施所需脱模剂的需求。 它在烘焙和糖果产品、RTE(即食食品)、涂抹酱和酱汁等方便食品中用作产品与模具、传送带和麵包之间的阻隔剂。 此外,技术进步和新产品的推出导致食品脱模剂在食品和饮料领域得到广泛应用,积极推动市场增长。
对烘焙产品的需求不断增长,增加了对脱模剂等烘焙助剂的需求。 添加脱模剂的主要目的是防止饰面材料与主要产品之间的粘附。 对天然材料的需求不断增长、研发驱动的创新以及消费者意识和健康问题的提高正在推动全球脱模剂市场。 事实证明,千禧一代人口的增长对全球烘焙市场来说是一个福音,“即食”食品类别有更多选择。 大城市的工薪阶层需要更多移动食品,如麵包卷、三明治和羊角麵包。 这就是店内麵包店和手工麵包店销售火爆的原因。 预计在预测期内,对甜甜圈、麵包、蛋糕、糕点、馅饼等各种产品的需求增加将推动脱模剂市场的增长。
南美市场主要受到智利、哥伦比亚和秘鲁等新兴经济体食品和饮料行业增长的推动。 人均收入的增加和两餐之间吃零食的趋势正在推动对麵包店/糖果、方便食品、乳製品和冷冻食品的需求。 消费者对各种烘焙产品的偏好不断增加,公众对健康膳食补充剂的兴趣日益浓厚,预计这将推动需求增长。 在发达经济体,生产优质产品的新应用和技术创新有望进一步推动需求。
消费者的偏好正在转向更健康的无麸质食品。 这已成为膨鬆剂业务的主要推动力。 该国大多数人都吃麵包。 在麵包中使用脱模剂可以使烘焙产品顺利地从麵包机中脱模,这正在推动脱模行业的扩张。
由于存在大量区域和全球参与者,脱模剂市场竞争激烈。 先进的分销网络为製造商提供了在全球范围内扩大产品范围的优势。 随着消费者需求和偏好的快速变化,持续创新对于在市场中运营和发展至关重要。 Archer Daniels Midland Company、Cargill Incorporated、IFC Solutions, Inc. 和 Bunge Limited 是在全球范围内提供出版商的一些主要公司。
The global release agent market was valued at USD 697.05 million in 2021, and it is projected to witness a CAGR of 2.67% during the forecast period (2022-2027).
With the impact of COVID-19, the market was impacted by the change in consumption patterns and stockpiling of processed foods. The market's supply chain was vastly affected by the falling production of raw materials and social distancing measures due to the pandemic. The change in consumer lifestyle, busy schedules, and health concerns worldwide, led consumers to incline toward processed foods for food safety and storage. Processed food such as cooked, dried, canned, and frozen food needs some release agents that aid in separating food from pan, tray, and other packaging materials.
Bakery release agent leads the market with several categories such as trough grease, divider oil, bread pan oil, pan grease, and specialty release agents, which helps to eliminate sticking points, make the mold or tray hydrophobic, and form an uninterrupted film between the surfaces. The use of fatty acid in vegetable oil helps oxidation stability and has a propensity to polymerization.
The increase in consumer preference for convenience foods directly contributes to the demand for release agents required at production facilities. These agents are used as barrier agents between the product and the mold, belt, or pan in convenience food products such as bakery and confectionery products, RTE (Ready To Eat Food Products), spreads, sauces, and others. In addition, technological advancements and new product launches have made food release agents available for a wide range of applications in the food and beverage sector, actively driving the growth of the market studied.
This growing demand for bakery products has increased the demand for bakery aids such as release agents. The prime intention of incorporating release agents is to prevent the bonding of exterior materials to main products. The growth in demand for natural sources of ingredients, research & development-driven innovation, and increase in consumer awareness & health concerns is driving the global release agents market. The growing millennial population demands more options in the "on-the-go" food category, which has proven to be a boon for the global bakery market. The working class requires more on-the-go foods such as rolls, sandwiches, and croissants in large cities. Hence, in-store bakeries and artisanal bakeries' sales are soaring. Growing demand for various products, including donuts, bread, cakes, pastries, and pies, is expected to drive the release agents market growth during the forecast period.
The South American market is primarily driven by the growth of the food and beverage industry in developing economies like Chile, Colombia, and Peru. The rise in per capita income and the trend of snacking between meals have driven the demand for bakery and confectionery products, convenience foods, and dairy and frozen products. The increasing consumer preference for various bakery products and the growing concern among people for healthy dietary supplements are expected to increase the demand. New applications and innovations in developed economies to produce quality products are expected to drive the demand further.
Consumers are shifting their preferences toward healthier, gluten-free foods. This is a primary driving force in the leavening agent business. Bread is consumed by the majority of people in the country. The usage of release agents in bread helps allow the smooth release of the baked product from the bread pan fueling the expansion of the release agents' industry.
The release agent market witnesses high competition due to the presence of a considerable number of regional and global players. An advanced distribution network gives an upper edge to the manufacturers to expand their range of products across the globe. Moreover, it is crucial for players to continuously innovate to operate and grow in the market due to the rapidly changing consumer demands and preferences. Archer Daniels Midland Company, Cargill Incorporated, IFC Solutions, Inc., and Bunge Limited are some of the major players offering releasing agents worldwide.