Published on : Feb 19, 2016
Frozen bakery additives are utilized for raising the shelf life of products. They ensure safety, freshness, wholesomeness, nutrition, and attractiveness of the product and keeps them intact. The frozen food market is rapidly expanding and similarly, the frozen bakery additives market is also growing rapidly. The market for frozen bakery additives is segmented in terms of function type into enzymes, emulsifiers, flavors and colors, preservatives, oxidizing agents, and reducing agents. Amongst these, emulsifiers held the largest share in the market owing to their property of increasing the products’ shelf life and enhancing the product structure.
The prime factors fuelling the market for frozen bakery additives are:
On the other hand, the key market restraint is the rising count of physical and chemical changes during the process of storing. These changes pose a negative impact on the quality and freshness of bakery products, thus restraining the growth of the market. The prominent players operating in the market are Palsgaard A/S, Puratos Group N.V., Shenzhen Leveking Bio-Engineering Co. Ltd., Archer Daniels Midland Co., Sensient Technologies Corp., DDW The Color House, Purac Biochem B.V., E.I. Dupont De Nemours & Company, Lasenor Emul S.L., and David Michael & Co., Jungbunzlauer AG, and Associated British Foods Plc.