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
n 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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