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Top 3 Drivers Stimulating the Global Frozen Bakery Additives Market

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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:

  • Shift towards Convenient Food: The market for frozen bakery additives is rising owing to a number of reasons such as the preference of consumers for convenient, easy to have food in their hectic lifestyles. In addition, owing to rising disposable incomes and enhanced standards of living, the consumers opt for foods on the go.  
  • Preference for Economically Priced Food: The hectic schedules of the urban society have risen the preference for economically priced frozen bakery foods, hence fuelling the market for bakery additives. By utilizing frozen bakery products, the manufacturers of bakery provide retailers with ready to thaw as well as ready to bake frozen bakery products, maintaining great food quality and increased shelf life. 
  • Increasing Consumption of Bakery Products in Westernized Countries: Furthermore, bakery products have emerged as a staple diet within westernized countries and the rising consumption amongst the elite middle class within emerging nations are further raising the need for quality, which acts as a stimulant for the frozen bakery additives market.

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.