MEA Vegan Baking Ingredients Rise 66% by 2035, Egg Replacers at the Forefront

The vegan baking ingredients market in the Middle East & Africa (MEA) is forecast to expand from USD 25.5 million in 2025 to USD 42.3 million by 2035, marking a 65.9% increase at a CAGR of 5.2%. At the forefront of this expansion are egg replacers & binders, projected as the largest product type segment, reflecting how functional performance and formulation reliability are unlocking mainstream adoption across bakery applications.

Key segments driving adoption

• Egg replacers & binders (38% share in 2025):
  Provide structure, binding, and aeration—critical for replicating egg functionality in cakes, cookies, and breads.

• Plant‑based fats & shortenings:
  Support crumb structure, mouthfeel, and stability while enabling dairy‑free formulations.

• Dairy replacers:
  Offer alternatives to milk, butter, and cream, enabling fully vegan recipes without compromising taste.

Country spotlights

• Saudi Arabia (CAGR 5.8%):
  Vision 2030, youthful demographics, and food security initiatives are accelerating plant‑based innovation.

• South Africa (CAGR 5.6%):
  Mature retail and manufacturing ecosystems support rapid incorporation of vegan SKUs.

• United Arab Emirates (CAGR 5.3%):
  Tourism, cosmopolitan tastes, and premium foodservice drive early adoption and visibility.

Challenges and opportunities

• Challenges:
  Price premiums, technical formulation know‑how, and consumer familiarity remain barriers for scale.

• Opportunities:
  Clean‑label development, halal/kosher certification, and localized recipes tuned to regional palettes can accelerate acceptance.

Conclusion

The MEA vegan baking ingredients market is entering a decade of steady expansion, with overall growth projected at 66% by 2035. Egg replacers & binders stand out as the leading segment, underscoring their importance in enabling functional, high‑quality vegan bakery products. Alongside supportive trends in health awareness, retail modernization, and foodservice innovation, the region is positioned to become a significant hub for plant‑based baking solutions. While challenges remain in cost and consumer familiarity, the trajectory points toward broader integration of vegan ingredients across industrial and artisanal bakery operations.