DUBLIN--(BUSINESS WIRE)--The "Batter & Breader Premixes Market by Application (Meat, Seafood, and Vegetables), Batter Type (Adhesion, Tempura, Beer, Thick, and Customized), Breader Type (Crumbs & Flakes and Flour & Starch), and Region Global Forecast to 2026" report has been added to ResearchAndMarkets.com's offering.
The global Batter & breader premixes size is estimated to be valued USD 2.5 billion in 2021 and is projected to reach a value of USD 3.4 billion by 2026, growing at a CAGR of 6.4% during the forecast period.
The market for adhesion batter segment projected to grow at the highest CAGR between 2021 and 2026.
The adhesion batter segment is the most dominant as well as fastest-growing type of mineral in the Batter & breader premixes market. Adhesion batter provides an outer coating to food products. It is made from various types of starch and is characterized by high solid content and low viscosity. Adhesion is mainly the physical and chemical bonding of the coating material with itself as well as with the food product. Due to this, the adhesion batter binds the outer layers of coating to the food product by creating a cohesive layer between them. It aids in controlling the pick-up of breading, which reduces crumb fall-off and prevents surface voids.
The meat segment is projected to grow at the highest CAGR between 2021 and 2026.
For meat by batter application in Batter & breader premixes market is the highest contributor in the global market.
According to the FAO, Asian countries, especially China and India, dominate the production of eggs and poultry in the world. The demand for batter premixes is growing significantly in several meat applications globally. Products such as chicken nuggets and pork schnitzel are highly popular and use batter premixes for coating and taste enhancement.
Crumbs & flakes segment, by breader type is projected to grow at the highest CAGR between 2021 and 2026.
Bread crumbs have several applications in food products and are used as the main ingredient in processed food products, such as breading fried food; they are also used as a coating on confectioneries. Furthermore, bread crumbs increase the stability of food products and are, therefore, used in fried products. The crumb comes in different sizes and provides distinct crust and attractive highlights during frying. The crumbs have a more open structure compared to flour, which results in a crispier texture of fried products. The cost of these crumbs is higher than flour, but the demand for crumbs & flakes is more in the batter & breader premixes industry.
The meat segment of the Batter & breader premixes, by breader application, is projected to grow at the highest CAGR between 2020 and 2025.
The constantly growing chicken consumption across the world and an increase in demand for easy-to-prepare chicken-based products, such as chicken nuggets and chicken fries, have been driving the growth of this segment for the past few years. According to the National Chicken Council, the global per capita consumption of chicken increased from 83.8 pounds in 2014 to 93.8 pounds in 2018. This is due to the changing consumer preference for healthier options, as chicken is a low-calorie meat compared to pork and beef products.
Asia Pacific market for Batter & breader premixes is projected to grow at the highest CAGR during the forecast period
Asia Pacific is projected to be the second-largest region in the global batter & breader premixes market during the forecast period. This market is majorly driven by factors such as a rise in consumption of meat and seafood, increase in per capita income, rapid urbanization, and the increase in adoption of convenience meat and seafood products.
China is projected to dominate the Asia Pacific batter & breader premixes market during the forecast period. The increase in consumption of meat and poultry food products in this country has driven the growth of the batter & breader premixes market.
- Rise in the Consumption of Premium Meat Products
- Inclination Toward Low-Carb and Gluten-Free Products
- Rising Demand for Processed, Prepared, and Convenience Food
- Volatility in the Prices of Raw Materials
- Prevalence of Allergies to Batter & Breader Premix Sources, Such as Soy and Wheat
- Emerging Markets Illustrating Great Potential for Batter & Breader Premixes
- Increase in Investments in Research & Development for New Batter & Breader Technologies
- Infrastructural and Regulatory Challenges in Developing Countries
- Shift Toward Fresh Food Products
- Arcadia Foods
- Archer Daniels Midland Company
- Associated British Foods plc
- Blendex Company
- Bon Ingredo Sdn Bhd
- Brata Produktions
- BRF Ingredients
- Bunge Limited
- Dongguan Hongxing Foods Co. Ltd
- House-Autry Mills
- Kerry Group
- Kyoei Food Co. Ltd.
- Mccormick & Company, Incorporated
- Newly Weds Foods
- PT Sriboga Flour Mill
- PT. Primera Panca Dwima
- Showa Sangyo Co. Ltd.
- Thai Nisshin Technomic Co. Ltd
- Xiamen Uprisingstar Foodstuffs Co. Ltd
- Zhuhai Yitong Industrial Co. Ltd
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