Cake
gel is an important ingredient compound added to cake mixes to
increase favorable characteristics, such as texture, binding and
finer crumb formation. With increasing demand for quality finished
products in the bakery industry, cake gel ingredients are expected to
witness strong growth dynamics over the forecast period. The near
maturing phase of cake gel market in developed regions is expected to
drive key manufacturers to expand their presence in developing
regions. The cake gel market is expected to be dominated by the
bakery processors segment owing to the larger demand scenario from
the processed food industry globally. However, the gourmet bakery
segment is expected to experience comparatively higher CAGR over the
forecast period owing to the rapid expansion of gourmet and local
based bakery sector on a global scale.
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Increasing
demand for bakery based processed food segment in the global
processed food industry as a result of the rapid expansion of
on-the-go food product consumer base in developing and developed
regions is expected to drive the demand for bakery ingredients, such
as cake gel. Large-scale investments in developing regions by key
processed bakery manufacturers has resulted in demand generation for
bakery related ingredient, such as cake gels. Growing number of local
baked product manufacturers in developing regions has driven a number
of ingredient players to expand into regions, such as Asia Pacific
and Middle East, owing to which bakery ingredients are expected to
become easily available in these regions.
Some
of the key players operating in the global cake
gel market are AB Mauri (Associated British Foods plc), Dawn
Food Products, Inc., Kerry Inc., Corbion N.V., BASF SE, The Puratos
Group, Zeelandia Group, E. I. du Pont de Nemours and Company, Ulrick
& Short, Ingredion Inc., Palsgaard A/S, Pentair Ltd., Bakels
Worldwide, Orkla Group, etc.
In
2017, a research report released by the Institute of Food
Technologists in Chicago, U.S., studied the efficiency of Chia
mucilage as a cake gel. The research also stated that chia mucilage
cake gel can reduce fat content in cake by 25% per 100gm and is a
natural replacer for synthetic emulsifiers
In
2017, Corbion N.V. launched a trans-fat-free emulsifier based cake
gel solution to cater to the demand for the expanding clean label
consumer base. The company claims that their emulsifier cake gel
solution is more cost competitive than conventional emulsifiers
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