The global leavening agents market size is projected to reach approximately 900Million by 2028, at a CAGR of 5.8% from 2021 to 2028. A leavening agent is a substance used to expand doughs and batters by releasing gases within such mixtures and producing baked products with porous structures. Different leavening agents are available in the market, such as baking soda, baking powder, active dry yeast, sourdough starter, homemade potash, potassium bicarbonate, and baker's ammonia. Leavening agents are used to produce a foaming action, which lightens and softens the batter. The growing demand for processed baked food products is expected to support the growth of the global leavening agents market during the forecast period.
Furthermore, increasing awareness regarding health consciousness and changing lifestyles of consumers have boosted the sales of the global leavening agents market. New product development and innovations from food and beverage manufacturing segments are expected to propel the global leavening agents market.All the factors are anticipated to create substantial growth opportunities for the growth of the global leavening agents market.
The outbreak of COVID-19 has resulted in the lockdown across regions, border restrictions, and breakdown of transportation networks. The COVID-19 outbreak has affected every sector of the economy. The coronavirus pandemic has forced countries all over the world to impose the lockdown. The outbreak of COVID-19 has resulted in a surge indemand for leavening agents around the world.
The global leavening agents market has witnessed substantial growth in recent years. The pandemic has created lucrative opportunities for leavening agent manufacturers across the globe. The increasing demand for bakery products has fueled the demand for leavening agents among the consumers. Increased consumption of gluten-free products with considerably less fat drives the need for leavening agents. The high availability of leavening agents has positively affected the global sales of leavening agents.
Increased consumption of gluten-free products