According to the current analysis
of Reports and Data, the global Batter
and Breader Premixes market was valued at USD 1265.2 Million in 2018
and is expected to reach USD 2058.2 Million by the year 2026, at a CAGR of 6.2
percent. Batter & breader premixes are mainly used as a coating for
deep-fried foods. Foods that are prepared with these coatings are light, crisp,
and flavorful. They bestow flavor, texture, and color to meat products and
enhance the overall cooking process. Batters are an intrinsic part of coating
systems, formulated to work with other components such as Marinades, Predusts,
Breadings or Seasoning Blends. This ensures the consistent, superior taste,
texture, appearance, and aroma of products.
The batter and breader premixes
are driven by the rise in consumption of meat, fish, seafood, and poultry.
Moreover, an increase in demand for ready-to-cook meals and processed meat
products among consumers has also contributed to the batter and breader
premixes market growth. Furthermore, an increase in the adoption of fast food
culture coupled with the rise in the number of fast-food outlets and
quick-service restaurants around the globe augment the growth of the market.
However, fluctuating prices of raw materials being used to manufacture batter
and breader hinder the growth of the market and act as the major restraint for
this industry. Furthermore, this industry players focus on new and innovative
products catering consumers ever-changing needs, pertaining to increase in
adoption of a healthy lifestyle, which in turn increases the demand for
better-quality products with extra nutritional benefits among the consumers.
Therefore, the introduction of new products such as gluten and Genetically
Modified Organism (GMO) free batter and breader premixes is expected to provide
lucrative opportunities for market growth.
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| Batter and Breader Premixes Market |
Further key findings from
the report suggest
- The beer batter segment is expected to hold a share of 25.0 % in the year 2026
- Meat, poultry, seafood, vegetables, and other organic
substrates vary largely in their moisture level, fat, and protein content.
Changes in the degree of denaturisation, surface irregularities, and
variations in the expansion and type of protein also sometimes occur.
- These products help offset the effects of processing
variables such as line speed, age, and brand of processing machinery,
water quality, set-up time, the method of reconstitution used and the
amount of breading pick-up. They help increase yields and also provide a
way to differentiate products based on flavor, texture, and appearance.
- Bread crumbs provide a more crunchy layer of coating
to the final product. Rising demand for this type of breader premix in
many meat applications like fish fingers, mini fillets, chicken nuggets,
and pork escalopes will be the major factor for the growth of the segment
over the forecasted period of 2019 to 2026.
- It also includes customized thin clear coat,
translucent batters which form a shell around the product providing
maximum texture with minimum pick-up and still allows the substrate to be
seen.
- From all the applications, batter premixes had the
largest share in the market. The segment is forecasted to retain its large
share in the market through the forecasted period.
- Other functional premixes are available which address
issues like crumb retention, oil pick-up, and product integrity in the hot
display cabinet.
- North American region is forecasted to occupy the
largest share in the market on account of presence of large number of end
users in the region.
- The global market is highly fragmented with major
players like Kerry (Ireland), Bunge Limited (US), Associated British Food
(UK), Showa Sangyo (Japan), McCormick & Company (US), Euroma
(Netherlands), Newly Weds Foods (US), Coalescence (US), House-Autry Mills
(US), and Lily River Foods (US) among others that collectively constitute
a competitive market.
To identify the key trends in
the industry, click on the link below:
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