Leavening agent plays a key role in the baking ingredients industry. Food leavening agents are the kind of substance which are used as ingredients to make dough and many different kinds of baked product as this leavening agent helps to release gas from the mixtures. The food leavening agents can be of different type such as baking soda, yeast, steam and others. Rising demand for baked foods has led to the rising demand for the food leavening agents and this has boosted the market growth. The food leavening agent market is estimated to generate revenue of $XXm in 2016 and projected to reach revenue of $XXm by 2023 growing at a CAGR of XX% during the forecast period of 2017-2023.

The Food Leavening Agent Market is segmented into two main segments namely By Application and By Type. On the basis of Application the market is segmented into Fried Foods, Seafood, Soy Products, Bakery Products, Wheat Flour, Expanded Food and others. On the basis of different type of agents the market is segmented into Biological leaving agent, Chemical leaving agent, and Physical leaving agents. It is also further segmented on the basis of geographic regions such as North America, Europe, Asia Pacific and RoW. Country-wise analysis of the market has also been provided in the report.

A detailed qualitative analysis of the factors responsible for driving and restraining growth of the Food Leavening Agent market and future opportunities are provided in the report.