Frozen bakery additives are used in order to increase the shelf life
of the food and bakery products. These additives are used to prevent the growth
of unnecessary bacteria or humectants to prevent the food from drying. Bakery
additives also help to improve the appearance of the bakery products along with
better taste and addition of colors, thickeners and flavors. Some of the
commonly used bakery additives include oxidizing agents and emulsifiers. Bakery
additives help food manufacturers to provide safe, quality, nutritious products
along with improved shelf life.
The global frozen bakery products market is mainly segmented on three
major parameters such as product type, application and geography. On the basis
of product type these additives can be segmented as oxidizing agents, reducing
agents, emulsifiers, preservatives, enzymes and colors & flavors. Moreover
according to the use of these additives in different industries frozen bakery
additives are also segmented on the basis of their applications such as frozen
pizza crust, frozen cakes, frozen pastry, frozen breads and other frozen bakery
products. In terms of geography the market is segmented into four major regions
such as Asia Pacific, Europe, North America and Rest of the World. In terms of
product type other additives accounts for the largest share of the global
frozen bakery products market. Others additive are followed by emulsifiers, as
these are used to improvise the structure of food products along with
increasing the shelf life.
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Some of the major factors that drive the growth of frozen bakery products
globally include increasing concerns towards waste reduction and energy savings
methods in food processing, increasing demand for processed food globally,
environment friendly manufacturing process, reasonable price along with better
quality products and consumers preference for Improved product quality. Some of
the factors which act as barriers for the growth of frozen bakery products are
consolidated market of frozen bakery products, restricted temperature and Ph
operational range. There exist tremendous opportunity in this sector therefore
companies now emphasize to come out with innovative technology and products.
The increasing applications of these additives in bakery products would present
tremendous opportunities for frozen bakery additives. Moreover growing health
concerns among the consumers in Asia Pacific would increase the consumption of
these additives over next six years.
The global frozen bakery products market is expected grow at a
significant rate with single digit CAGR growth over 2013 – 2019. Europe was the
largest market in terms of volume and revenue for frozen bakery additives in
the year 2012 followed by North America. Major factor contributing to growth in
this region are consumers prefer more processed food due to busy life style and
increased health consciousness. Asia was the third largest market and the
market is growing at the highest rate among the all four geographies. This
growth ii APAC region is attributed to changes in food habits and growing
influence of western food culture. However in future APAC is expected to hold
significant market share.
Some of the major players in frozen bakery additives market are Puratos
Group N.V., Palsgaard A/S, Shenzhen Leveking Bio-Engineering Co. Ltd., Sensient
Technologies Corp., Archer Daniels Midland Co., Ddw-the Color House, E.I.
Dupont De Nemours & Company, Purac Biochem B.V., Jungbunzlauer AG, Lasenor
Emul S.L., Associated British Foods Plc, and David Michael & Co.
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research report analyzes this market depending on its market segments, major
geographies, and current market trends. Geographies analyzed under this
research report include
- North America
- Asia Pacific
- Europe
- Rest of the World
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