A
new report from Transparency Market Research, titled ‘Frozen Bakery
Additives Market - Global Industry Analysis, Market Size, Share,
Trends, Analysis, Growth and Forecast, 2013 - 2019,’ states that
the global
frozen bakery additives market is predicted to grow during the
period between 2013 and 2019 due to factors such as the increasing
concerns about the reduction of waste and utilization of energy
saving methods in the food processing industry.
Frozen
bakery additives are used to increase the shelf life of various food
and bakery products. Frozen bakery additives prevent the growth of
humectants or unnecessary bacteria to prevent food and bakery
products from drying. In many ways, frozen bakery additives help
enhance the appearance of bakery products. Furthermore, frozen bakery
additives also give bakery products a better flavor, thickness, and
color. Emulsifiers and oxidizing agents are some of the commonly used
frozen bakery additives. Also, bakery additives assist manufacturers
of food and bakery products in providing high-quality, safe, and
nutritious products with a long shelf life.
The
global frozen bakery additives market is segmented on the basis of
geography, application, and product type. By product type, the global
frozen bakery additives market is classified into reducing agents,
oxidizing agents, emulsifiers, colors and flavors, preservatives, and
others. Currently, the global frozen bakery additives market is
dominated by the others segment, followed by the emulsifiers segment.
Some of the applications of frozen bakery additives are frozen pizza
crusts, frozen pastries, frozen cakes, frozen bread, and other bakery
products. By geography, the global frozen bakery additives market is
divided into North America, Asia Pacific, Europe, and Rest of the
World. Currently, the global frozen bakery additives market is led by
Asia Pacific due to the increasing consumption of bakery additives in
the region and increasing demand for bakery products.
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Some
of the major factors expected to contribute towards the growth of the
global frozen bakery additives market are the rising demand for
processed food, environment-friendly manufacturing procedures, the
growing consumer preference for food products with improved quality
and durability, and reasonable prices of food and bakery products.
However, factors such as the consolidated market for frozen bakery
products and the limited pH and temperature operational range of
bakery additives are predicted to hamper the growth of the global
frozen bakery additives market in the next few years. The increasing
applications of frozen bakery additives are expected to create new
growth opportunities in the global frozen bakery additives market.
Some
of the prominent players operating in the global frozen bakery
additives market are Puratos Group N.V., Shenzhen Leveking
Bio-Engineering Co. Ltd., Archer Daniels Midland Co., E.I. Dupont De
Nemours & Company, Jungbunzlauer AG, Associated British Foods
Plc, David Michael & Co., Palsgaard A/S, Sensient Technologies
Corp., Ddw-the Color House, Purac Biochem B.V., and Lasenor Emul S.L.
The entry of new companies is expected to make the global frozen
bakery additives market highly competitive in the coming years.
Contact
Mr.
Sudip S
90
State Street, Suite 700
Albany,
NY 12207
Tel:
+1-518-618-1030
USA
- Canada Toll Free: 866-552-3453
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