The batter and breader premixes market in North America was valued at US$ 726.74 million in 2019 and is projected to reach US$ 1,149.04 million by 2027; it is expected to grow at a CAGR of 6.2% from 2020 to 2027.
Rising customer preference for gluten-free and low-carbs products is driving the market growth. 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 propel the demand for batter and breader products. Moreover, the gluten-free and low-carb bakery premixes market is expected to witness substantial growth over the expected timeframe due to the growing prevalence of multiple health diseases such as diabetes and obesity.
Based on breader premixes type, the North America batter and breader premixes market is bifurcated into crumbs and flakes, and flour and starch. In 2019, the market was dominated by the crumbs and flakes segment. Bread Crumbs are mostly made of cereal-based flour, and they provide a crunchier coating layer to the final product. The dry bread crumbs are majorly used in several types of pork, fishes, and chicken items 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 mainly producing flavored bread crumbs with multiple herbs, spices, and seasoning. Fish fingers, mini fillets, pork escalope, goujons, and chicken are a few of the applications where the bread crumbs are primarily used. Hence, all these factors are driving the market growth for the crumbs and flakes segment.
The COVID-19 outbreak is adversely affecting economies and industries in various countries due to travel bans, lockdowns, and business shutdowns. In North America, the US has the highest number of confirmed cases than Canada and Mexico. This crisis is hindering the food & beverage industry in the region. The COVID-19 outbreak is also disrupting the supply chain, which may restrain the North America batter and breader premixes market.
The overall North America batter and breader premixes market size has been derived using both primary and secondary sources. To begin the research process, exhaustive secondary research has been conducted using internal and external sources to obtain qualitative and quantitative information related to the market. The process also serves the purpose of obtaining an overview and forecast for the North America batter and breader premixes market with respect to all the segments pertaining to the region. Also, multiple primary interviews have been conducted with industry participants and commentators to validate the data, as well as to gain more analytical insights into the topic. The participants of this process include industry experts such as VPs, business development managers, market intelligence managers, and national sales managers, along with external consultants such as valuation experts, research analysts, and key opinion leaders, specializing in the North America batter and breader premixes market. Blendex Company; Bunge North America, Inc.; Coalescence LLC; House- Autry Mills; Kerry Group; Mccormick And Company, Inc.; Newly Weds Foods; and Showa Sangyo Co., Ltd. are among the key players operating in the market.