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.
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.
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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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