Bakery Glazes: Market outlook

To improve the taste as well as the consumer appeal glazes are applied on the surfaces of the products such as cakes, pastries, buns, rolls, breads, pies in the bakery industry. Bakery Glazes have usually been used to cover the surface of the baked products and to give the product a glossy finish in cases where even the product is not fully iced and/or acts as a buffer between the relatively high-humidity bakery product and the relatively low-humidity icing process. Bakery glazes are usually of two forms and are either added before and/or after baking to the surface of the bakery product. Bakery glazes are usually made of whole eggs and water, and can contain various starches, sugars and gums. Egg-containing bakery glazes are well known as a possible source to improve the quality of the product and are commonly used in bakery glazes.

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Clean Label Bakery Glazes Gaining Traction amongst Consumers which is Boosting the Demand for Bakery Glazes

Over the last few years, demand for clean label food has seen a significant increase across the globe. The next generation of clean mark, easy to use egg-free bakery glazes has been introduced by Dawn Foods, which gives non-sticky sweet and savory baked goods and long lasting shine. Emulshine Extra, Unishine Plus, Emulshine Extra Sugar Free does not contain Trans fats or palm oil, and is also free of preservatives and GMO ingredients. Consumers are now searching for colour and shine bakery items that usually come from egg wash. Kerry 's ready-to-use, clean label bakery glaze is easy and convenient to use while removing allergens from conventional egg wash. Brands get an alternative to traditional egg wash with an egg-free and dairy-free solution, while consumer gets a clean-labelled product. Consumers today want items made with authentic ingredients, without losing great taste. Willingness to pay a premium for products that offer health benefits is higher in emerging markets than anywhere else. The bakery glaze composition consists of a dextrin portion that has an average dextrose equivalent (D.E.) of 5 to 20. The composition of the bakery glaze can also contain an edible acid, a preservative and a small amount of sugar such as sucrose and/or dextrose, in addition to water. The most desirable qualities include products that are GMO-free, have no artificial coloring / flavors, and are all natural while also helping to meet essential nutritional needs.

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Global Bakery Glazes: Market Segmentation

On the basis of form, global bakery glaze can be segmented as:-

  • Dry
  • Liquid

On the basis of type, global bakery glaze can be segmented as:-

  • Egg wash
  • Milk
  • Salted water
  • Honey
  • Olive oil
  • Corn-starch
  • Soy powder and water

On the basis of flavor, global bakery glaze can be segmented as:-

  • Neutral/Unflavoured
  • Flavoured
    • Apricot
    • Strawberry
    • Lemon
    • Blue berry
    • Caramel
    • Pineapple
    • Orange
    • Kiwi
    • Chocolate
    • Other Flavours

On the basis of application, global bakery glaze can be segmented as:-

  • Donuts
  • Cake and pastries
  • Rolls
  • Buns
  • Pies
  • Others

Global Bakery Glazes: Key Players

Some the key players operating business in the global bakery glazes market are Dawnfoods, Puratos Group NV, Masterol Foods Pty. Ltd., Lawrence Foods, Inc., Kerry Inc., AP Multi Products Pvt. Ltd., Capol LLC, Amero Foods Mfg. Corp, Custom Food Solutions, Bakels Group

  • In 2019, Puratos Canada Acquires Sandel Foods Inc., SFI's experienced group and its manufacturing platform produce high-quality, unique product that will allow Puratos to diversify its profile and capabilities of fillings and broaden its footprint in North America.

Opportunities for Bakery Glazes Market Participants:

The growth of bakery glazes is combined with increased bakery products consumption is driving the global bakery glaze market.  The rising number of bakeries worldwide has a huge effect on the demand for bakery glaze, as it is used in many baked goods to make their appearance healthy, smooth and shiny. In addition to improving the appearance, bakery glazes are critical for improving the stability of the shelf life and also act as anti-microbial components. Bakery glazes also enhance the efficacy of sticking on food items. Bakery glazes can also be aromatised or coloured to suit the consumer's needs.

In addition, the increasing demand for organic and vegan foods is expected to drive demand for bakery products, which in turn will boost market growth for bakery glazes. The manufacturers have great opportunity to launch new products with different natural flavours and colors, and expand its production facilities and also to expand its global presence. Demand for glazes is expected to rise in the decoration bakery ingredients market due to the intense rivalry and also the technology has also made the glazes market more productive.

The Bakery Glazes market report offers a comprehensive evaluation of the market. It does so via in-depth qualitative insights, historical data, and verifiable projections about market size. The projections featured in the report have been derived using proven research methodologies and assumptions. By doing so, the research report serves as a repository of analysis and information for every facet of the Bakery Glazes market, including but not limited to: regional markets, type, form, flavour and application.

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