Batter & Breader Premixes Market

[394 Pages Report] The batter & breader premixes market is estimated at USD 2.7 billion in 2023 and is projected to reach USD 3.8 billion by 2028, at a CAGR of 6.7% from 2023 to 2028.

The batter & breader premixes market is highly impacted by the increasing size of the convenience & fast-food industry and innovative offerings by batter & breader premixes manufacturers. The growth rate of the fast-food industry is significant owing to the changing lifestyles of people around the globe. The US is the dominant market in the fast-food industry and this trend is expected to continue. The emerging economies of the Asia Pacific region are the major markets for batter & breader premixes and are increasingly contributing to their demand, owing to the rising disposable income, rapidly increasing population, and an increase in the demand for processed foods in these countries. The widespread impact of Western cuisines on developing regions such as Asia Pacific and Latin America has led to a tremendous increase in demand for fast-food products. Moreover, constant innovations offer investment opportunities to batter & breader premixes manufacturers. On the other hand, raising awareness about the ill-health effects of fried food such as obesity, high cholesterol levels, and heart problems.

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Drivers: Rising demand for processed, prepared, and convenience food

Rising living standards, expanding working populations, and increased disposable income in emerging economies like India, Brazil, and China have driven a surge in demand for convenient and processed foods. These countries have witnessed a faster growth rate in the processed food sector compared to developed nations, where advanced food processing technologies have led to slower revenue growth. The higher demand for processed foods in developing nations, along with increased consumption of convenience foods due to larger working populations, is expected to boost the batter and breader premixes market. As consumers increasingly prioritize taste, nutrition, and health benefits in their food choices, there is a growing demand for premixes that enhance the flavor, texture, and overall quality of the final food product. Batter and breader premixes play a crucial role in achieving these goals, making it easier to infuse flavors and ingredients, extend shelf life, and improve the overall appeal of end products.

Restraints: Prevalence of allergies to batter & breader premix sources, such as soy and wheat

Food allergies and intolerances have been around for a long time. Recently, they've become a bigger concern as their occurrence has gone up. According to the Food Allergy Research & Education organization in the US, soy and wheat are among the top eight major food allergens causing serious reactions. Four of these allergens - wheat, soybeans, milk, and eggs - are often found in batter systems. For example, soybeans are packed with nutrients like vitamins, minerals, isoflavones, and proteins. However, they also contain anti-nutritional parts that can lead to issues like soy allergies. One of these components, Kunitz STI trypsin inhibitor, can cause allergic reactions in susceptible individuals. People who can't tolerate gluten are at risk for celiac disease, a condition triggered by a reaction to gluten proteins in wheat, barley, rye, and sometimes oats. Although it can affect people of all ages who have a genetic predisposition, it often starts in early infancy. Celiac disease causes inflammation and damage to the inner lining of the small intestine due to an allergic reaction to gluten in the diet. The signs and symptoms of celiac disease can range from mild to severe. According to the Celiac Sprue Association, there's currently no cure for celiac disease, and the only effective treatment is sticking to a gluten-free diet. Thus, allergies caused due to batter & breader sources are projected to restrain the global batter & breader premixes market during the forecast period.

Opportunities: Increase in investments in research & development for new batter & breader technologies

Batter and breader premixes play a significant role in the production of processed and convenient foods. The growing demand for these premixes, which not only uphold the quality of the final product but also enhance its value, has spurred food ingredient manufacturers to invest heavily in research and development, leading to the introduction of innovative solutions. These offerings often encompass tailored blends and systems. Globalization has brought about heightened awareness of various food trends among consumers. This has prompted food manufacturing companies to extend their reach worldwide, benefitting from increased trade liberalization. As a result, they're venturing into new and previously unexplored markets. Even local players are upping their game, expanding their product portfolios to stay competitive. For example, manufacturers in China, India, and Japan have developed battering equipment that rivals both imported and market-leading options in terms of quality. To gain a competitive edge, companies, both domestically and internationally, are channeling their efforts into innovating their battering technologies. This includes the adoption of cutting-edge techniques like electrostatic coating, which outperforms traditional methods, resulting in an even more efficient coating process.

Challenges: Shift toward fresh food products

The market's inclination towards fresh and frozen food coatings has posed a challenge in formulating and developing batter-based coatings and breading for a range of new products. Developed countries like the US, Germany, and the UK are witnessing shifts in food preferences, altered eating habits, and increased concerns over food safety, all of which are impacting the food processing industry. The aging population in these nations is also contributing to heightened health worries, leading to a preference for fresh, locally sourced, and minimally processed food items devoid of synthetic additives. As per the Population Reference Bureau in the US, the proportion of the population aged over 65 was 11.2%, a figure that has risen to 13% in 2010 and is projected to reach 20.4% by 2040. Furthermore, the demand for products featuring sugar, sugar syrups, and chemically preserved chocolate coatings is notably dwindling. This trend poses a potential threat to the growth of the batter and breader premixes market, as individuals with health concerns view highly processed foods as potentially detrimental, opting instead for fresh, organic, and naturally derived fruits, vegetables, and minimally processed food options. This shift in preference adversely impacts the demand for batter and breader premixes.

Based on application meat products segment is estimated to account for the largest market share of the batter & breader premixes market

The sheer ubiquity of meat-based products in global cuisine further solidifies the role of meat applications in driving market demand. Whether in classic comfort foods or gourmet offerings, the inclusion of battered and breaded meat items has become a culinary norm across cultures. This broad appeal ensures a sustained and robust market for specialized batters and breaders designed for meat applications. Moreover, meat applications offer a wide canvas for culinary creativity and innovation. These specialized batters and breaders can be tailored to accommodate various types of meat, from poultry to red meats and even seafood. This adaptability allows chefs and food processors to craft an array of dishes, catering to diverse tastes and preferences. As a result, meat applications have become a cornerstone in the culinary repertoire of restaurants, fast-food chains, and food manufacturers alike.

Based on batter type, customized batter is anticipated to have the highest growth rate in the market

Customized batter formulations represent a pivotal demand driver within the batter and breader market, revolutionizing the way food processors and chefs approach culinary creations. This specialized type of batter plays a paramount role by offering tailored solutions that cater to specific preferences, dietary requirements, and culinary applications. Unlike generic batters, customized formulations empower professionals to achieve a distinctive and signature quality in their food products. The primary factor fueling the significance of customized batter lies in its ability to address the evolving and diverse needs of consumers. By allowing for precise adjustments in ingredients, texture, and flavor profiles, these batters can be fine-tuned to match the unique demands of different cuisines and target demographics. This versatility enables chefs and food manufacturers to craft products that stand out in a crowded market, setting them apart from competitors and meeting the discerning expectations of consumers.

By breader type, crumbs & flakes segment is projected to witness a higher growth rate during the forecast period

The primary factor propelling the significance of crumbs and flakes lies in their ability to deliver a consistently crunchy and crispy texture. Their irregular, granular structure provides a distinct mouthfeel, adding an extra layer of sensory satisfaction to the eating experience. This textural enhancement is particularly sought after in the food industry, as it elevates the perceived quality of products, making them more appealing to consumers. Furthermore, crumbs and flakes are renowned for their adaptability across a diverse range of food items. Whether used to coat proteins, vegetables, or even desserts, they offer a convenient and efficient solution for achieving a desirable crunch. This versatility allows chefs and food manufacturers to explore a wide array of culinary creations, from classic comfort foods to innovative, gourmet offerings, thus solidifying crumbs and flakes as a cornerstone in the culinary toolkit.

The North American market is projected to contribute the largest share of the global batter & breader premixes market

North America, especially the US, has been a significant consumer of processed and convenience foods, which often include cheese-flavored snacks and products. This has contributed to the demand for batter & breader premixes as an ingredient. Consumers have shown a growing preference for convenient, ready-to-eat, and portable snack options. Batter & breader premixes are often used to add flavor to such products, aligning with this trend. Its use in various food items helps enhance taste profiles and can make products more appealing to consumers. One key factor contributing to North America's significance is the consumer penchant for convenience and indulgence. The fast-paced lifestyles and busy schedules of North American consumers drive the demand for pre-prepared and easy-to-cook food options. Batters and breaders play a vital role in meeting this demand by providing a quick and efficient way to enhance the texture and flavor of various food products. This aligns perfectly with the region's culinary culture, which includes a wide range of battered and breaded dishes, from classic fried chicken to fish and chips.

Key Market Players

Archer Daniels Midland (US), Kerry Group Plc (Ireland), Associated British Foods Plc (UK), Cargill, Incorporated (US), and Ingredion (US) are among the key players in the global batter & breader premixes market. These players in this market are focusing on increasing their presence through expansion and collaboration. These companies have a strong presence in North America, Asia Pacific, and Europe.

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Scope of the Report

Report Scope

Batter & breader premixes Market:

By Batter Type

• Adhesion batter
• Tempura batter
• Beer batter
• Thick batter
• Customized batter

By breader type

• Crumbs & flakes
• Dry bread crumbs
• Fresh bread crumbs
• Cracker crumbs
• Others (including nuts
  and seeds)
• Flour & starch
• Cereals
• Wheat
• Rice
• Corn
• Others
  (include oats
  and barley)
• Pulses
• Blends
• Others (include tapioca, potatoes, nuts, and seeds)

By Application

• Meat
• Pork
• Chicken
• Seafood
• Vegetables
• Onion rings
• Other vegetables
• Others

By end users

• Food Service Restaurants
• Quick Food Service Restaurants
• Full-Service Restaurants
• Offline Platforms
• Supermarkets And Hypermarkets
• Convenience Stores
• Others
• Online Platforms

By Region

• North America
• Europe
• Asia Pacific
• South America
• Rest of the World (RoW)

Recent Developments

• In July 2022, Ingredion (US) made investments, including the opening of a cutting-edge manufacturing facility in Shandong, China, that has more than doubled its starch production capacity in the country. Ingredion's USD 160 million capital investment to expand specialty starch production marks a significant stride toward meeting global demand for modified and clean-label starches.  This move strategically positions Ingredion to cater to the increasing demand in the Asia-Pacific region. The company's investments not only aim to expand capacity but also to enhance sustainability and reduce long-term costs.
• In March 2023, Kerry Group plc (Ireland) inaugurated the Southern Europe Innovation Centre in Barcelona, Spain, showcasing its commitment to expanding its presence in the region, catering to customers in Spain, Portugal, Italy, and France. By leveraging the facility's cutting-edge labs and technology expertise, Kerry can accelerate the development of novel and tailored batter & breader premixes solutions for the region. This enhanced product portfolio and the ability to cater to diverse consumer tastes are likely to position Kerry as a dominant player in the South European batter & breader premixes market.
• In June 2019, Cargill, Incorporated (US) established its inaugural innovation center in Singapore. This center is designed to assist clients in understanding and adapting to evolving market dynamics and changing consumer preferences related to taste, nutrition, and food safety. Moreover, it links Cargill's customers in the Asia Pacific area to a vast global network, comprising 10 additional innovation centers and a community of 2,000 food scientists. Cargill's existing presence in the region includes innovation centers in Beijing and Shanghai. Singapore was chosen as the location for its third center due to its strategic positioning and the government's strong commitment to establishing the country as a prominent global innovation hub. Cargill's enhanced capabilities in understanding consumer preferences and advancing food safety and nutrition align with the demands of the premixes market.

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