The global baking ingredients market size is projected to reach USD 22.3 billion by 2026, from an estimated value of USD 16.6 billion in 2021, at a CAGR of 6.0. Factors impelling this growth include escalating consumer demand for healthier bakery products, such as keto bread and cake mixes, and gluten-free desserts.
The pandemic led to the adoption of some new best practices in the baking industry as consumers turned to healthier ingredient options and more shelf-stable packaged foods. During this time, the industry saw an unprecedented demand from manufacturers, retailers, and consumers to increase the distribution of products like bread, pizzas, cookies, and snack bars. The sudden growth in demand forced multiple food manufacturers and suppliers to change strategies to accommodate the growth of this category.
With the demand for healthy ingredients growing, sunflower oil is an excellent option for creating bakery and snack bar products, as it helps to reduce and replace saturated fat. Sunflower oil blends well with other fats, is also non-GMO, has a neutral taste that adds lubricity, and has a moisture barrier that helps prevent staling. With consumers demanding healthier bakery and snack bar options, it’s not surprising that 75% of them want products made with sunflower oil.
Sunflower oil is a premium oil that is low in saturated fats and high in monounsaturated fats. As a result, sunflower oil often gives products a longer shelf life. It also contains only a trace amount of omega-3 fatty acids, making it more stable than many other oils. In addition, sunflower oil can help create cleaner product labels due to its natural antioxidants and the fact that it meets an FDA claim that states that high-oleic oils, such as monounsaturated fats, may reduce the risk of heart disease.
So, if you are reformulating your bakery or snack bar products, or if you are creating new vegan, keto, or gluten-free products, now is the time to consider switching to sunflower oil.