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Client Consult Problem Statement:

MnM’s client wanted to understand 3rd level market data for baking ingredients by type i.e. enzymes, emulsifiers, leavening agents, fats & shortenings, mold inhibitors, colors & flavors used in each baking application, namely, bread, biscuits & cookies, cakes & pastries, rolls & pies in terms of value & volume The client was looking for market information related the each baking ingredient types by value as well as volume for each geography listing major countries

Solution Provided:

1. Methodology Adopted by MnM :

The study involved extensive secondary research for each type of baking ingredient. MnM analyzed current & forecast quantitative market information for the market sizing and forecasted the growth of the baking ingredients market. For understanding the aspect of each key application of baking ingredients in all the specified regions, data from was gathered from the various food & baking associations as well as magazines and company publications.

2. Actual Solution Provided:

• Estimation of total baking ingredients market size and forecast (for 2013-2019) for baking ingredient type by application in terms of value and volume
• Regional and Country-wise analysis on the basis of type and application for major countries
• Forecast for each type and application in major countries
• Analysis of baking applications in each country
• Analyzing various macro and micro factors impacting market growth (CAGR)

Value Delivered:

After working through the detailed market analysis by MnM, the client successfully formulated its marketing strategies and gained in-depth knowledge about the various types of baking ingredients preferred in various geographies

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