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Global Fillings and Toppings Market to Grow at a CAGR of 5.3% During the Period 2022-2027, Driven by Demand for Baked Food Items

According to a new report by EMR titled, ‘Global Fillings and Toppings Market Report and Forecast 2022-2027’, the global fillings and toppings market is expected to grow at a CAGR of 5.3% during the period 2022-2027, driven by demand for baked foods and snacks.

Demand for baked goods such as cakes, doughnuts, cupcakes, muffins, and pastries is likely to boost the global fillings and toppings market. demand from bakeries (retail, wholesale, in-store), convenience stores, colleges and universities, hotels, restaurants, cafes, and corporate dining/feeding events are expected to stimulate the market. Bakers and snack manufacturers are looking for new ways to meet shifting consumer demands and nutritional regulations. Incorporating fruit into fillings and toppings, for example, can boost the fibre content, sweetness, and functional advantages of baked goods and snacks. Such novelties are expected to strengthen demand, especially from customers looking for healthy alternatives. North America and Europe are projected to be key markets.

Fillings are essential to bakery products. Creams, fondants, chocolate, truffles, pralines, caramel, etc. are common filling ingredients, and are used in the preparation of pastries, donuts, layer cakes, eclairs, pies, turnovers, sandwich-cookies, etc. Fillings are used to produce desired texture, sweetness, firmness, adherence, shelf-life, and ease of pumping/injection. Cream fillings are generally produced close to the filling stations to ensure consistency in the application, and can be deposited on, or injected into baked products. An example of deposition is sandwich cookies that are prepared with the help of machines called cookie cappers, which pull cookies from one end of the cooling conveyor, arrange them in rows and turn them over before depositing the fillings. The top cookie is then placed to form a sandwich. An example of injection would be Twinkies miniature cakes. Once the cakes are baked and cooled, these are inverted and passed through a series of cream-filling injections which fill the cakes with cream before packaging.

Several types of filling are used in baking and food production industries. Some popular fillings are American Buttercream, Italian Meringue Buttercream, Swiss Meringue Buttercream, French Buttercream, German Buttercream, Ermine Buttercream, and Chocolate Ganache, among others.

Toppings make a cake look and taste more delicious. Examples of toppings include frosting, icing and glaze. Caramel (both sweet as well as salty) is a popular topping, particularly in Britain.

Frosting is a dense and opaque mix used to cover the outside (and at times, the inside) of cakes. Some popular frostings include Butter Cream Frosting, Cream Cheese Frosting, Whipped Cream Frosting, Pumpkin Pie Frosting, Fingerbread Buttercream Frosting, Lemon Butter Frosting, and Fresh Raspberry Frosting, among others.

Icing usually refers to a mix of confectioners’ powdered sugar and liquid that is adequately thin to be smeared with a pastry brush or spread on pastries, rolls, and coffee cakes.

Glaze is a mix of sugar and thin liquid that can be poured. Glazes are used to coat fruit cakes, cupcakes, etc.

Market Analysis by Functionality, Type, Application, Flavour, Raw-material,

  • By functionality, the market is divided into Glazing, Stabilizing, Viscosity, Flavor Enhancing, and Texturizing.
  • By type, the market is classified into Syrups, Pastes and Variegates; Creams; Fondants; Fruits and Nuts; and Sprinkles.
  • By application, the market is segmented into Confectionery Products, Bakery Products, Dairy Products and Frozen Desserts, Convenience Foods, and Beverages.
  • By flavour, the market is divided into Fruit, Chocolate, Vanilla, Nut, Caramel, and Others.
  • By raw-material, the marked is classified into Sweeteners (further broken down by type into Natural Sweeteners and Artificial Sweeteners), Fruits, Cocoa, Dairy Ingredients, Texturizers (further broken down by type into Starch-based and Hydrocolloid-based), and Others.
  • By form, the market is classified into Solid, Liquid, Gel, and Foam.
  • By region, the market is segmented into North America, Europe, Asia Pacific, Latin America, and Middle East and Africa.

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