Bakery ingredients market seen topping $25 billion by 2030

By AI, Created 4:31 PM UTC, May 18, 2026, /AGP/ – The Business Research Company projects the global bakery ingredients market will exceed $25 billion by 2030, led by Asia Pacific and the U.S. The forecast points to demand for convenience foods, clean-label formulations and industrial bakery production as the main growth engines.

Why it matters: - Bakery ingredients sit inside a much larger food ingredients market, so growth here signals broader demand for packaged and processed foods. - The category is projected to represent about 25% of the parent food ingredients market by 2030. - The market is expected to take a modest share of the wider food and beverages industry, but still add billions in annual value.

What happened: - The Business Research Company released a forecast for the global bakery ingredients market on May 14, 2026. - The report projects the market will surpass $25 billion by 2030. - The forecast places the global food ingredients market at about $102 billion by 2030. - The broader food and beverages industry is projected to reach $9,313 billion by 2030. - A free sample of the bakery ingredients report is available. - A full market report is also available.

The details: - Asia Pacific is projected to be the largest region in 2030, with a market value of $7.6 billion. - Asia Pacific is expected to grow from $5.1 billion in 2025 to 2030 at a 8% CAGR. - The report links Asia Pacific growth to demand for bakery products, urbanization, changing dietary habits, convenience foods, food processing and the presence of major bakery manufacturers. - The U.S. is projected to be the largest country in 2030, with a market value of $6.4 billion. - The U.S. market is expected to rise from $4.6 billion in 2025 at a 7% CAGR. - U.S. growth is tied to demand for processed and convenience bakery products, bread, cakes and pastries, large commercial bakeries, food manufacturers, product innovation, and foodservice and retail bakery channels. - By product type, the market includes emulsifiers, leavening agents, enzymes, baking powder and mixes, oils, fats and shortenings, colors and flavors, starch and other products. - Fats and shortenings are projected to be the largest product segment, accounting for 22% of the market, or $6 billion, in 2030. - The report says fats and shortenings will benefit from demand for improved texture and shelf life, packaged and convenience baked goods, specialty fats in industrial baking, and functional and plant-based ingredient innovation. - The market is also segmented by form into dry and liquid. - The market is segmented by application into bread, cookies and biscuits, rolls and pies, cakes and pastries, and other applications. - The market is segmented by end user into industrial, foodservice and retail. - The expected CAGR for the overall market through 2030 is 7%.

Between the lines: - The forecast shows how bakery ingredients are shifting from a commodity category toward a formulation business centered on shelf life, texture and cleaner labels. - Convenience foods remain the biggest near-term demand driver, but product reformulation may matter just as much as volume growth. - The biggest gains are concentrated in ingredients used by industrial bakers, which suggests scale and consistency are becoming more important than artisanal demand. - The report also signals a regional split: Asia Pacific leads on growth momentum, while the U.S. remains the single biggest national market.

What’s next: - The report expects demand to keep rising as consumers buy more ready-to-eat bakery products and manufacturers expand industrial production. - Clean-label and natural ingredient adoption should continue to pressure suppliers to replace artificial additives with natural and plant-based alternatives. - The most significant growth opportunities through 2030 are projected in emulsifiers, leavening agents, enzymes, baking powder and mixes, oils, fats and shortenings, colors and flavors, starch, and other products. - Those segments are expected to add more than $7.6 billion in market value by 2030. - Projected five-year gains include $1.7 billion for fats and shortenings, $1.4 billion for baking powder and mixes, $1.1 billion for emulsifiers, $1.0 billion for oils, $0.7 billion for colors and flavors, $0.6 billion for leavening agents, $0.5 billion for enzymes, $0.5 billion for starch and $0.1 billion for other products.

The bottom line: - Bakery ingredients are headed toward steady, broad-based expansion through 2030, with growth strongest where convenience, industrial scale and cleaner labels intersect.