Frozen bakery additives are substances that are added during the processing of frozen bakery products. Additives help to increase the shelf life of the product. Additives ensure that the safety, wholesomeness, attractiveness and nutrition of the product remain intact. The global frozen bakery additives market has witnessed high growth in the past years. This may be attributed to the consumer preference towards products offering quality, convenience and variety. Key drivers for the market’s growth in the coming years are improvement in product quality, reasonable prices of frozen bakery products, increasing demand for processed food and environment friendly manufacturing process. However, the consolidated nature of the market and restricted temperature range acts as a barrier towards the market’s growth. New product launches and emerging applications in traditional bakery will ensure a substantial growth opportunity for the market over the coming years.
The frozen bakery additives market can be segmented on the basis of type, application and geography. Types of additives include preservatives, emulsifiers, oxidizing agents, reducing agents, color and flavor enhancers, enzymes and others. Out of these additives emulsifiers are of particular importance as their use helps to improve the quality and structure of the final product. Hence emulsifiers grab an important share in the global market preceded by other additives which account for the largest share in the global market. Applications of frozen bakery additives are in breads, cakes, pastries, pizza crusts and other frozen bakery products. On the basis of geography the market can be segmented into North America, Europe, Asia Pacific and Rest of the World.
Europe and North America form the largest market for frozen bakery additives. This can be attributed to the lifestyle of people living in such regions with greater preference towards processed foods and increasing health consciousness. Asia Pacific is the third largest market but is expected to grow at the highest rate over the next six years owing to the growing influence of western food culture and change in food habits. The market is expected to flourish in both developing and developed regions. Some of the leading companies in the market are Associated British Foods Plc., Sensient Technologies Corporation, Archer Daniels Midland Co., Purac Biochem B.V., Cargill Inc., Puratos Group N.V., Lonza Group Ltd., Shenzhen Leveking Bio-Engineering Co. Ltd., Kerry Group, Lasenor Emul S.L., Palsgaard A/S, Jungbunzlauer AG, Ddw-the Color House, E.I. Dupont De Nemours & Company, Royal DSM N.V. and David Michael & Co.
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