According to our latest study on “Batter and Breader Premixes Market Forecast to 2027 – COVID-19 Impact and Analysis – by Batter Premixes Type (Adhesion Batter, Tempura Batter, Beer Batter, Thick Batter, and Customized Batter), Breader Premixes Type (Crumbs and Flakes, Flour and Starch), Application (Meat, Fish and Seafood, Vegetables, and Others),” the market was valued at US$ 2,082.38 million in 2019 and is projected to reach US$ 3,255.06 million by 2027; it is expected to grow at a CAGR of 6.1% from 2020 to 2027.The report highlights key factors driving the market growth and prominent players with their developments in the market.
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Battery and bread premixes are food coatings that can be added to meat, poultry, vegetables, fish, and seafood to enhance its flavor, texture, and preserve its moisture content while frying or grilling. The batter is usually a thin coating to preserve food moisture during deep frying. It is a mixture of flour and liquids, such as water, milk, or eggs. This mixture can also be prepared by soaking grains in water or other liquid and grinding them. Leavening agents, such as baking powder, are used in combination with batters to improve fluffiness. Breader, also known as breadings, is made from cereal-flour-based blends or thermally processed wheat-flour dough-based dry bread crumbs. They also contain seasonings and chemical leaven agents and are used in fries or baked food coatings to achieve the desired texture.
Rising customer preference for gluten-free and low-carb items is likely to boost the market for batter and breader products. The presence of gluten in food products can cause celiac disease that damages the small intestine and increases the risk of long-term health complications. Gluten-free premixes improve product quality, prolong shelf life, and provide a healthy alternative. Further, rising consumer health awareness, along with an increased incidence of gluten intolerance, is likely to drive the demand for batter and breader products. Moreover, the gluten-free and low-carb bakery premixes market is witnessing substantial growth over the expected timeframe due to the growing prevalence of multiple health diseases such as diabetes and obesity, and increasing customer focus on a healthy lifestyle. For instance, Idan Foods develop and manufacture gluten-free batters and breadings for frozen food processors. The company develops premium gluten-free batters and breading that are innovative and relevant to the latest trends in the market for coated frozen foods, including chicken nuggets, tenders, patties, french fries, and a wide range of other processed frozen foods.
Batter and Breader Premixes Market: Competitive Landscape and Key Developments
Blendex Company; Bowman Ingredients; Bunge North America, Inc.; Coalescence LLC; House- Autry Mills; Kerry Group; Mccormick And Company, Inc.; Newly Weds Foods; Showa Sangyo Co., Ltd.; and Solina Group are among the well-established players in the global batter and breader premixes market.
Impact of COVID-19 Pandemic on Batter and Breader Premixes Market
The COVID-19 pandemic has negatively impacted various industries due to lockdowns, travel bans, the shutdown of manufacturing units, and supply shortages. The food and beverage industry faced operational difficulties caused by disruption of supply chains, labor shortage, and shortage in raw material supply. Moreover, the prices of Batter and Breader Premixes got significantly dropped as there was a decline in demand from various industries, such as food and beverage and personal care. This factor also affected the profitability of the market players and the farmers engaged in cultivating Batter and Breader Premixes. Thus, the COVID-19 pandemic substantially affected the global Batter and Breader Premixes market’s growth. However, as the governments of various countries introduced relaxation in the restrictions and rising vaccination rates, the food and beverage industry is recovering from its losses. The demand for Batter and Breader Premixes is projected to grow over the forecast period.
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Based on batter premix type, the batter and breader premixes market is segmented into adhesion batter, tempura batter, beer batter, thick batter, and customized batter. The adhesion batter segment led the market with the largest share in 2019. Adhesion batter is applied as a thin coat that can adhere well to the surface of the meat. This type of batter basically provides a cohesive layer between the breading and the substrate. It also provides color, texture, and flavor to the foods. It helps in controlling the pick-up of breading and also helps in preventing the surface voids through the loss of breading. These batters are mostly starch-based and have a high solid content with low viscosity. The key factor driving the growth of this market is the increased consumption of meat products that are crunchy and fried, which is mostly achieved by using a combination of adhesion batters and breaders.
Breader Premix Type -Based Insights
Based on breader premix type, the batter and breader premixes market is segmented into crumbs and flakes, and flour and starch. The crumbs and flakes segment led the market with the largest share in 2019. Bread crumbs are mostly made up of cereal-based flour, as they provide a crunchier coating layer to the final product. The dry bread crumbs are mostly used for various types of fishes, pork, and chicken in order to provide a crust and firm coating. These crumbs are generally produced by the process of electric induction heating and also by conventional baking. The manufacturers are mostly focusing on producing flavored bread crumbs with various herbs, spices, and seasoning. Fish fingers, goujons, mini fillets, pork escalope and chicken are some of the applications where the breadcrumbs are mostly used and thus, is driving the growth of the crumbs and flakes segment. The crumbs are also used in fried products to increase the stability of the product.
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