Global Bake Stable Pastry Fillings Market

Global Bake Stable Pastry Fillings Market Size, Share, Growth Analysis, By Product(Chocolate, Fruits), By Distribution Channels(Online and Offline) - Industry Forecast 2024-2031

Report ID: SQMIG30I2306 | Region: Global | Published Date: April, 2024
Pages: 198 | Tables: 61 | Figures: 77

Global Bake Stable Pastry Fillings Market News

  • In April 2023, Dawn Foods is preparing for the season with a new gingerbread cake donut mix.
  • In January 2023, Puratos' ground-breaking 60 Days Chocolate brand satisfies consumers' demand for carbon neutral products.
  • In February 2022, the cocoa Deli Cream, a new variation of chocolate fillings, was introduced by Dawn Foods. The company hoped to provide freeze-thaw stability and final bake stability without the use of water or hydrogenated fats with this launch.
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Global Bake Stable Pastry Fillings Market size was valued at USD 1.36 billion in 2022 and is poised to grow from USD 1.45 billion in 2023 to USD 2.46 billion by 2031, growing at a CAGR of 6.80% during the forecast period (2024-2031).

In the international market, there are businesses that create delicious pastry fillings from magnificent fruits. These companies generally target customers searching for fillings that are simple to use and ready to eat for both baked and iced products, such as pastries, cakes, and muffins. 'CSM Bakery Solutions (USA)', 'Dawn Foods (USA)', 'Puratos Group (Belgium)', 'Barry Callebaut (Switzerland)', 'DuPont Nutrition & Biosciences (USA)', 'AAK AB (Sweden)', 'IFFCO (UAE)', 'Zeelandia International B.V. (Netherlands)', 'Fruit Fillings Inc. (USA)', 'Lawrence Foods (USA)', 'Nestle S.A. (Switzerland)', 'Ingredion Incorporated (USA)', 'Kerry Group (Ireland)', 'The Hershey Company (USA)', 'Cargill, Incorporated (USA)', 'FrieslandCampina Kievit (Netherlands)', 'Archer Daniels Midland Company (USA)', 'AGRANA Group (Austria)', 'Tate & Lyle PLC (UK)', 'Taura Natural Ingredients Limited (New Zealand)', 'Cosucra Groupe Warcoing SA (Belgium)', 'Suiker Unie B.V. (Netherlands)'

Advancements in food processing technologies, including the development of advanced manufacturing processes for pastry fillings, have facilitated the production of high-quality, shelf-stable, and bake stable products. Manufacturers are utilizing advanced techniques such as aseptic processing, high-pressure processing, and vacuum sealing to extend the shelf life of pastry fillings and maintain their quality and freshness. These technological advancements have enabled the production of bake stable pastry fillings that can withstand high temperatures during baking without losing their flavor, texture, or stability.

With the increasing adoption of plant-based and vegan diets, there is a growing demand for bake stable pastry fillings that are made without animal-derived ingredients. Plant-based and vegan pastry fillings, made from fruits, vegetables, and plant-based fats, are gaining traction among health-conscious and environmentally conscious consumers. This trend is driving the development of plant-based and vegan options in the bake stable pastry fillings market to cater to the growing demand for sustainable and cruelty-free products.

In 2021, Europe's revenue share was the highest, at about 41.0%. The primary driver of the Europe regional market, according to a 2021 Tate & Lyle PLC article, is the rising demand for low-sugar and low-calorie goods as consumers turn to healthier food alternatives. The report also mentioned that European customers are more likely to favour goods that have extra fibre for digestion and protein for energy as nutritional benefits. More than 37% of bakery product makers are concentrating on innovation and new product creation, as well as reformulating existing products to lower sugar and fat content, to accommodate these shifting consumer tastes.

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Global Bake Stable Pastry Fillings Market

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