DUBLIN, April 23, 2014 /PRNewswire/ --
Research and Markets (http://www.researchandmarkets.com/research/q5nsrd/frozen_bakery) has announced the addition of the "Frozen Bakery Additives Market by Types, Applications & Geography - Global Trends & Forecasts to 2018" report to their offering.
The global frozen bakery additives industry has been on a higher growth trajectory for the last few years. The role of food additives in food processing has been very important over the years. There are a number of classes of additives which include preservatives, antioxidants, emulsifiers, stabilizers, thickeners, flavor enhancers, sweeteners, colors and others.
It would be impossible without food additives for the food manufacturing industry to provide a wide range of safe, wholesome, nutritious, and attractive products at affordable prices all year round in order to meet consumer requirements for quality, convenience, and variety. They are essential in the batteries of tools used by the food manufacturer to convert agricultural raw materials into products that are safe, stable, of consistent quality, and readily prepared and consumed. Different types of additives are used for the frozen bakery industry, though many individual additives perform more than one function. For the purpose of both classification and regulation, they are grouped according to their primary function.
The world is witnessing an increase in the number of bakery additives businesses, with consumers opting for the more reasonably priced frozen bakery products. Hence, the frozen bakery additives market is also growing. Since additives are used for one or more functions, they are an important part of the bakery industry. For example, lecithin is used in frozen bakery as an emulsifier or a stabilizing agent. Similarly, different acids act as preservatives and antioxidants. For example, lactic acid found in milk and milk products is used in the frozen bakery industry for increasing the shelf life and flavor of the product. The growth of this market segment banks on the consumer's preference of frozen bakery products. This growth will be maintained in the future with an opportunity to produce new specialty bakery additives with plenty of innovations for health-conscious consumers which will provide nutritive value as well.
Emulsifiers comprise of important share of the total frozen bakery additives market. Other frozen bakery additives account for largest share of the total frozen bakery additives market.Europe forms the largest segment of the frozen bakery additives market in 2012. It is poised to grow at a steady CAGR of 6.8% over the forecast period. North America is estimated to be the second-largest market due to increase in demand for processed food. Asia-Pacific is projected to gain the fastest growth of 7.3% during the concerned period.
Key Topics Covered:
2 Executive Summary
3 Market Overview
4 Industry Analysis
5 Market Analysis
6 Frozen Bakery Additives Market, By Type
7 Frozen Bakery Additives Market, By Application
8 Frozen Bakery Additives Market, By Geography
9 Competitive Landscape
10 Company Profiles
- Ab Nordbakels
- Archer Daniels Midland Co
- Associated British Foods Plc
- Cargill Inc
- David Michael & Co
- Ddw-the Color House
- EI Dupont De Nemours & Company
- Jungbunzlauer AG
- Kerry Group
- Lasenor Emul SL
- Lonza Group Ltd
- Novozymes A/S
- Palsgaard A/S
- Purac Biochem BV
- Puratos Group NV
- Riken Vitamin Co Ltd
- Royal Dsm NV
- Sensient Technologies Corp
- Shenzhen Leveking Bio-Engineering Co Ltd
For more information visit http://www.researchandmarkets.com/research/q5nsrd/frozen_bakery
Media Contact: Laura Wood, +353-1-481-1716, [email protected]
SOURCE Research and Markets