A
new market research report by Transparency Market Research, titled
“Frozen
Bakery Additives Market - Global Industry Analysis, Market Size,
Share, Trends, Analysis, Growth and Forecast, 2013 – 2019,”
presents a detailed review of the market for frozen bakery additives.
The report throws light on the prime performing products in the
market in 2013 and predicts the performance of these products all
through 2019. In addition, the report also includes the prime
performing application segments in 2013 and the expected performance
of these application segments by 2019.
The
factors fuelling the growth of the market, the top restraints,
opportunities, and trends seen in the market have also been evaluated
under this research study. Furthermore, the competitive landscape
section of the report highlights the prominent companies leading the
market, along with their product and strategy initiatives for better
market penetration.
The
report states that the increasing demand for energy savings and waste
reduction methods within the food processing industry is amongst the
prime factors stimulating the market for frozen bakery additives. In
addition, the rising demand for processed food, economical prices of
frozen bakery products, eco-friendly manufacturing processes, and the
rising demand from consumers for enhanced quality of products are
also amongst the chief factors propelling the market for frozen
bakery additives. On the other hand, as per the report, the
restricted temperature range required for storing frozen bakery
products may restrain the demand for frozen bakery additives, thus
impeding the growth of the overall market.
Enquiry
before Buying @
http://www.transparencymarketresearch.com/sample/sample.php?flag=B&rep_id=2224
The
report segments the market on the basis of application, product type,
and geography.
In
terms of product type, the frozen bakery additives market is
segmented into reducing agents, oxidizing agents, preservatives,
emulsifiers, colors and flavors, enzymes, and other additives.
Amongst these, the segment of other additives led the market in 2013.
This segment was trailed by the segment of emulsifiers. Emulsifiers
took the second largest share in the market owing to their increasing
utilization for increasing the shelf life and improving the structure
of food products. On the basis of application, the market is
segmented into frozen cakes, frozen pizza crust, frozen bread, frozen
pastries, and other frozen bakery products.
In
terms of geography, the report segments the market into Europe, Asia
Pacific, North America, and Rest of the World (RoW). Amongst these,
Europe held the largest share in 2012 on the basis of both revenue
and volume and was trailed by the region of North America. The reason
for the superiority of Europe is the rising preference of consumers
for processed food owing to rising health consciousness and hectic
lifestyles. On the other hand, Asia Pacific emerged as the third
largest market and is poised to grow at the highest CAGR till 2019.
Puratos
Group N.V., Shenzhen Leveking Bio-Engineering Co. Ltd., Archer
Daniels Midland Co., Ddw-the Color House, Purac Biochem B.V., Lasenor
Emul S.L., and David Michael & Co. are the prime players dominant
in the market, as per this study.
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