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Europe Malt Ingredient Market - Segmented by Ingredient, Source, Application, Grade, and Geography (2018 - 2023)

  • ID : 5691735  |  
  • Published : Feb-2018  |  
  • Region : Europe  |  
  • Pages : 80   |  
  • Publisher : Mordor Intelligence

Europe malt ingredient market was valued at USD 62.8 billion in 2016 and is expected to grow with a CAGR of 6.9% during the forecast period 2018 – 2023. European region is the major producer and consumer owing to increasing consumer trend towards craft beer consumption. With the growing awareness of malt benefits, the scope of it has tapped the food industry as an additive, flavor, colorant and ingredient. Beer, milk powders, snack bars, flakes, syrups, and cookies are the major applications of malt as ingredient.

Increasing Demand for Craft Beer

The key driver for this market is the use of malt in the beer industry, which is growing at a fast rate. Its widespread use in the food industry is another drive for the growth of this market. The use of different types of malt extracts in various food products is an opportunity for the players in the industry. Growing popularity of wine and other beverages acts as a hindrance in the growth of this market, as this would reduce the consumption of beer. Increase in the use of organic malt in making breweries is boosting the growth of the market. The major challenge to this market is the entry of local players in the market. They offer low quality product, and thus are able to generate a broader customer base.

Barley holds the highest Market

Even though other cereal grains may be made into malt, barley is the pre-eminent cereal for this process. Barley gives a superior flavor profile and has varied processing advantages in beer production. Barley holds the highest share of 35% in the Europe malt ingredient market followed by wheat. The increasing consumption of beer and non-alcoholic malt beverages in Europe is driving the growth of barley use in malt production.

There are two types of barley: winter (2R or 6R) and spring (2R). The advantage of winter barley is that it can benefit from fall soil moisture, which ensures higher yields as compared with spring barley. Winter malting barley was mostly grown in the milder arid and semiarid regions of Europe. Wheat has higher protein content than barley, which produces beers with a fuller mouthfeel and a rich, creamy head, but can also result in hazy beers. This enables the companies to focus on wheat malt as well.

Germany is dominating the Europe Malt Ingredient Market

Western Europe and Central Europe are one of the key malt markets. Germany holds one of the highest share in the malt ingredient market and has highest application of malt in beer, traditional alcoholic beverages and non-alcoholic malt beverage. European flavors, changing cultural and social factors have also strengthened the potential of Europe’s malt ingredient market.


Reasons to Purchase this Report

• Analyzing outlook of the market with the recent trends and Porter’s five forces analysis

• Market dynamics which essentially consider the factors which are impelling the present market scenario along with growth opportunities of the market in the years to come

• Market segmentation analysis including qualitative and quantitative research incorporating the impact of economic and non-economic aspects

• Country level analysis integrating the demand and supply forces that are influencing the growth of the market

• Competitive landscape involving the market share of major players along with the key strategies adopted for development in the past five years

• Comprehensive company profiles covering the product offerings, key financial information, recent developments, SWOT analysis and strategies employed by the major market players

• 3 months analyst support along with the Market Estimate sheet in excel.

Customization of the Report

• Value chain analysis

• Consumer behavior analysis in country level

1. Introduction

1.1 Key Deliverables of the Study

1.2 Study Assumptions

1.3 Market Definition

2. Research Approach and Methodology

2.1 Introduction

2.2 Research Design

2.3 Study Timeline

2.4 Study Phases

2.4.1 Secondary Research

2.4.2 Discussion Guide

2.4.3 Market Engineering & Econometric Modelling

2.4.4 Expert Validation

3. Market Overview

4. Market Dynamics

4.1 Drivers

4.1.1 Prominent Trading Market of Malt

4.1.2 Increase in the Number of Independent Breweries and Craft Beer Demand

4.1.3 Wide-Range of Applications in the Food & Beverage Industry

4.2 Restraints

4.2.1 Availability of Good Quality Cereal Grains

4.2.2 Government Taxes on Imported Malt

4.3 Opportunities

4.3.1 Increasing Demand for All Natural Food Products

4.3.2 Rising Demand for Ready-to-Eat and Packaged Food

4.4 Porter's Five Forces Analysis

4.4.1 Bargaining Power of Suppliers

4.4.2 Bargaining Power of Buyers

4.4.3 Threat of New Entrants

4.4.4 Threat of Substitute Products and Services

4.4.5 Degree of Competition

5. Market Segmentation

5.1 By Ingredent Type

5.1.1 Malt

5.1.2 Dried Malt Extract

5.1.3 Liquid Malt Extract

5.1.4 Malt Syrup

5.1.5 Malt Flours

5.1.6 Kibbled Malt/Flakes

5.1.7 Malt Vinegar

5.1.8 Others

5.2 By Source Type

5.2.1 Barley

5.2.2 Wheat

5.2.3 Rye

5.2.4 Oats

5.2.5 Rice

5.2.6 Others (Corn, etc.)

5.3 By Application

5.3.1 Breweing

5.3.2 Distilling

5.3.3 Cereals

5.3.4 Bakery

5.3.5 Beverages (Non-Alcoholic)

5.3.6 Confectionery

5.3.7 Others

5.4 By Grade Type

5.4.1 Standard Malt (Base Malt)

5.4.2 Specialty Malt

5.5 By Geography

5.5.1 Spain

5.5.2 UK

5.5.3 France

5.5.4 Germany

5.5.5 Russia

5.5.6 Italy

5.5.7 Others

6. Competitive Landscape

6.1 Strategies Adopted by Key Players

6.2 Most Active Companies in the Past Five Years

6.3 Market Share Analysis

7. Company Profiles

7.1 Malteurop Group

7.2 Boortmalt

7.3 Cargill Belgium

7.4 Bestmalz

7.5 Bairds Malt

7.6 Glen Grant

7.7 The Malt Miller

7.8 Castle Malting

7.9 Simpsons Malt

7.10 EDME Food Ingredients

7.11 BSG Craft Brewing

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