Global Frozen Bakery Additives Market: Rising Consumption of Bakery Goods to Accelerate Sales Globally, finds TMR

The primary factor driving the growth of the global frozen bakery additives market is the mounting demand for processed food products, states Transparency Market Research (TMR) in a research report. The report is titled, “Frozen Bakery Additives Market - Global Industry Analysis, Market Size, Share, Trends, Analysis, Growth and Forecast, 2013–2019.”

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According to the report, the growing need to implement energy-efficient methods in the food processing industry is likely to enhance the adoption of frozen bakery additives. Additionally, the need for waste reduction during the processed food manufacturing process, the adoption of eco-friendly manufacturing processes, and the production of high quality products with lower prices have stirred the demand for frozen bakery additives across the globe.

Frozen bakery additives are used to increase the shelf life of bakery and food products. These additives prevent the growth of humectants or bacteria in food products, thus preventing it from rotting. In the bakery sector, additives are used to improve the presentation of bakery goods along with enhancing the taste. Commonly used additives in the bakery sector are emulsifiers and oxidizing agents. The addition of additives in bakery products helps manufacturers ensure nutrition, quality, and safety in the products.

The growth of the global frozen bakery additives market is anticipated to be inhibited by factors such as the need for restricted temperature for storing frozen bakery additives and limited Ph operational range. Moreover, the consolidated market for frozen bakery goods is expected to challenge the growth of the market. However, manufacturers of frozen bakery additives can gain from the advent of innovative technical platforms and the flourishing applications in bakery.

The global frozen bakery additives market is classified on three key parameters: geography, application, and product. Based on product, the market is segmented into colors and flavors, enzymes, preservatives, emulsifiers, reducing agents, and oxidizing agents. On the basis of application, it is categorized into frozen breads, frozen pastry, frozen cakes, and frozen pizza crust.

The report provides an outline of the historical growth trajectory, present scenario, and future growth prospects of the global frozen bakery additives market along with the prevalent trends. It further highlights the factors that are likely to positively or negatively affect the growth of the market. The projected volume and revenue growth has also been mentioned in the report. The study also delves into the key strategies, shares, and products of the leading companies operating in the market.

The report segments the market into four key regions: North America, Europe, Asia Pacific, and the Rest of the World. Europe led the market in terms of both revenue and volume, closely trailed by North America. The growth of the frozen bakery additives market in Europe can be attributed to the growing consumption of processed food products in the region due to changing lifestyle. Some of the leading players in the market are David Michael and Co., Associated British Foods Plc, Archer Daniels Midland Co., Sensient Technologies Corp., Palsgaard A/S, and Puratos Group N.V. 

Increasing Demand for Energy Saving and Waste Reduction in Food Processing to Fuel Frozen Bakery Additives Market

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.

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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. 

Frozen Bakery Additives Market Research Report, 2013-2019: Latest Market Overview, Size, Share and Forecast 2019

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.