Instant Cake Gel Market Report：the global market size is projected to grow from USD 238 million in 2023 to USD 313 million by 2030

Instant cake gel is a quick-acting ingredient used in baking to simplify and expedite the cake-making process. It typically contains a combination of emulsifiers, stabilizers, and other ingredients to provide instant hydration, improve batter stability, and enhance cake texture.

According to the new market research report "Instant Cake Gel- Global Market Share and Ranking, Overall Sales and Demand Forecast 2024-2030", published by QYResearch, the global Instant Cake Gel market size is projected to grow from USD 238 million in 2023 to USD 313 million by 2030, at a CAGR of 4.3% during the forecast period.

• Global Instant Cake Gel MarketSize(US$ Million), 2019-2030

 

Source: QYResearch, "Instant Cake Gel- Global Market Share and Ranking, Overall Sales and Demand Forecast 2024-2030”

 

 

• Global Instant Cake Gel Top10Players Ranking and Market Share (Ranking is based on the revenue of 2023, continually updated)

 

Source: QYResearch, "Instant Cake Gel- Global Market Share and Ranking, Overall Sales and Demand Forecast 2024-2030”

 

This report profiles key players of Instant Cake Gel such as Cargill, ADM, BASF, AB Mauri, Kerry Group, Bakels, Palsgaard, Lasenor, Bakesure, etc.

In 2023, the global top 3 Instant Cake Gel players account for 42% of market share in terms of revenue. Above figure shows the key players ranked by revenue in Instant Cake Gel.

 

 

Market Drivers:

Growing demand for convenient baking solutions drives the popularity of instant cake gel as it simplifies the baking process and reduces preparation time.

Increasing consumer interest in homemade baked goods and cake decorating fuels the demand for specialty ingredients like instant cake gel to achieve professional-quality results.

Expansion of the baking industry, including home baking enthusiasts, small bakeries, and commercial bakeries, contributes to the growth of the instant cake gel market.

Restraint:

Concerns over the use of additives and preservatives in food products may limit consumer acceptance of instant cake gel, particularly among health-conscious individuals.

Competition from alternative baking additives and stabilizers, such as baking powder, emulsifiers, and hydrocolloids, may impact market penetration and pricing strategies.

Price volatility of raw materials used in instant cake gel production, such as gelatin, may affect product affordability and profit margins.

Opportunity:

Innovation in product formulations, such as organic or natural alternatives, allergen-free options, and customized blends, can cater to diverse consumer preferences and expand market reach.

Collaboration with baking influencers, cooking shows, and social media platforms can raise awareness and drive demand for instant cake gel among baking enthusiasts and professionals.

Expansion into new geographical markets and distribution channels, such as online retail platforms and specialty baking stores, provides opportunities for market growth and brand visibility.

 

About The Authors

Yang Yang - Lead Author

Email: yangyang@qyresearch.com

About QYResearch

QYResearch founded in California, USA in 2007.It is a leading global market research and consulting company. With over 17 years’ experience and professional research team in various cities over the world QY Research focuses on management consulting, database and seminar services, IPO consulting, industry chain research and customized research to help our clients in providing non-linear revenue model and make them successful. We are globally recognized for our expansive portfolio of services, good corporate citizenship, and our strong commitment to sustainability. Up to now, we have cooperated with more than 60,000 clients across five continents. Let’s work closely with you and build a bold and better future.

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