Instant Whipping Agents Market by Type (Organic and Conventional), Source (Milk Protein, Vegetable Protein, and Others), and Application (Desserts, Ice Creams, Cakes, Confectionery, and Others): Global Opportunity Analysis and Industry Forecast, 2019–2026
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Oct 2020 |
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Request Now !Instant whipping agents are the spray-dried emulsions that could be whipped into stable foams when reconstituted with water or milk. They are typically made from milk protein and vegetable protein. The properties of whipping agents, such as consistent foam quality, long shelf life, and ease of use, make them highly user-friendly. These agents have a diverse range of applications across food & beverages, bakery & confectionery, and other industries. In the past, whipping agents have received rising popularity due to their ability to provide volume and stability to food products.
The demand for whipping agents has increased extensively, due to the use of whipping cream in beverages like coffee, hot chocolate, milkshakes, and iced teas, with the rise in the number of cafés, . The expansion of leading café chains such as Starbucks, Costa Coffee, and Café coffee day vigorously is creating a positive impact on the whipping agents market. Furthermore, the increase in number of occasions celebrated globally lead to the rise in demand for desserts such as cakes, which, in turn, increase the requirement of whipping agents for baking. This in turn, propels the growth of the instant whipping agents market. However, the increase in health consciousness among consumers is expected to hamper the growth of the market, as certain ingredients used in whipping agents are made from fatty sources which can lead to several health effects in consumers.
In addition, manufacturing organic whipping agents can benefit producers as now a days people prefer organically produced food for consumption. This can be viewed as an opportunity by the whipping agent manufacturers to expand their market base.
The instant whipping agents market is segmented on the basis of type, source, application, and region. On the basis of source, it is classified into milk protein, vegetable protein, and others. On the basis of type, it is bifurcated into organic and conventional. On the basis of application, it is classified into desserts, ice creams, cakes, confectionery, and others. On the basis of region, it is studied across North America, Europe, Asia-Pacific, and LAMEA.
The key players in the instant whipping agents market include Royal FrieslandCampina, Wacker Chemie AG, Molkerei MEGGLE Wasserburg GmbH & Co.KG, BASF SE, Acatris, Ingredion Inc, Ingrizo NV, Ingredients Solutions, Blue Bird, and Rich Graviss Products Pvt. Ltd.
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- This report provides an extensive analysis of the current and emerging trends and dynamics of the instant whipping agents market.
- In-depth analysis is done by constructing market estimations for the key market segments to identify the prevailing market opportunities.
- This study evaluates the competitive landscape and value chain to understand the competitive environment across the geographies.
- Comprehensive analysis of factors that drive and restrict the market growth is provided in the report.
- Comprehensive analysis of the regions is provided to determine the prevailing opportunities in these geographies.
Key Market Segments
By Type
- Milk Protein
- Vegetable Protein
- Others
By Application
- Desserts
- Ice Creams
- Cakes
- Confectionery
- Others
By Region
- North America
- U.S.
- Canada
- Mexico
- Europe
- UK
- France
- Germany
- Spain
- Rest of Europe
- Asia-Pacific
- India
- China
- Australia
- Japan
- Rest of Asia-Pacific
- LAMEA
- Turkey
- Brazil
- Saudi Arabia
- South Africa
- Rest of LAMEA
Key Players in the Instant Whipping Agents Market Include
- Royal FrieslandCampina
- Wacker Chemie AG
- Molkerei MEGGLE Wasserburg GmbH & Co.KG
- BASF SE
- Acatris
- Ingredion Inc
- Ingrizo NV
- Ingredients Solutions
- Blue Bird
- Rich Graviss Products Pvt. Ltd
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