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According to a new market report published by Transparency Market Research titled “Bakery
Release Agents Market – Global Industry Analysis, Size, Share, Growth, Trends, and
Forecast, 2018 - 2026,” the global bakery release agents market is expected to reach a value of
US$ 597.3Mn by 2026. In terms of value, the market is estimated to expand at a CAGR of 5.2%
during the forecast period from 2018 to 2026. In terms of volume, the market stood at around
630.4 thousand tons in 2017. The North American bakery release agents market is projected to
have the highest growth during the forecast period.The market witnessed considerable growth
due to increased demand for bakery products by manufacturers, supported by the population
demand.
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The bakery release agents market is growing primarily due to the increased consumption of
bakery products supported by the ever increasing population in developing countries. Out of the
global network of release agents, the U.S. stands at first position in terms of demand for these
products. The demand for bakery release agents in the U.S. and other countries are influenced by
the rise in consumption of bread. Bread being the highest consumed bakery product, has the
largest application of bakery release agents. On the other hand, one of the main challenging
factors affecting this industry is the cost of ingredients such as vegetable oils. However, the
bakery release agents market is expected to overcome this challenge by the use of cost effective
organic ingredients.
In 2017, based on form of these agents, the liquid segment accounted for market value of about
US$ 184.9 Mn in the global bakery release agents market. Liquid bakery release agents are
widely manufactured and consumed globally due to its properties that result in a smooth texture
of the products, and easy application. In terms of product type, globally the pastries segment is
expected to expand at the highest CAGR of about 5.4% in terms of value, followed by bread
which accounted for the largest market share. Bread being the highest consumed bakery product,
has the largest application of bakery release agents. The use of a low-viscosity, highperformance release agent is generally recommended for these baked products.These factors are
expected to showcase growth potential for bakery release agents in bread. In terms of
ingredients, the vegetable oil segment is anticipated to account for the largest market share in
terms of value. Vegetable oils affect the polymerization/ resinification and oxidation stability in
bakery product processing. Vegetable oils such as soybean oil, palm oil, and others are widely
used by bakery products manufacturers. This factor is primarily responsible for the major share
of vegetable oils in the bakery release agents market. Furthermore, in terms of end-use, the
industrial and commercial segment is anticipated to account for the largest share and is
expanding at a higher CAGR than the residential segment.The industrial utility of bakery release
agents is categorized by various products such as baked goods, biscuits, and breakfast cereals.
By geography, North America region is expected to continue its dominance in the bakery release
agents market with more than 35% market share in 2017. Across North America, the U.S held
41% market share in the bakery release agents market in the year 2017.
The top companies considered while studying this report for the global bakery release agents
market are Archer Daniels Midland Company, Mallet & Company, Inc., Masterol Foods Pty.
Ltd., Cargill, AAK AB, Avatar Corporation, Sonneveld Group B.V., British Bakels Ltd., Lasenor
Emul, S.L., and Maverik Oils, L.L.C.

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