About Frozen Bakery Additives
Frozen food additives are the additional substances that are included in food products to enhance the taste, flavor, color, texture, and preserving properties. The end-users of frozen bakery additives include manufacturers of pizza crusts, bread, cakes, ice creams, and pastries. Most of the additives are used in the premixing process, which involves the mixing of ingredients such as flour, milk solutions, and sugar solutions along with frozen food additives. These frozen bakery additives are divided into two types: natural and synthetic additives.
Technavio’s analysts forecast the global frozen bakery additives market to grow at a CAGR of 6.47% during the period 2017-2021.
Covered in this report
The report covers the present scenario and the growth prospects of the global frozen bakery additives market for 2017-2021. The report presents a detailed picture of the market by way of study, synthesis, and summation of data from multiple sources.
The market is divided into the following segments based on geography:
Technavio Announces the Publication of its Research Report – Global Frozen Bakery Additives Market 2017-2021
Technavio recognizes the following companies as the key players in the global frozen bakery additives market: Archer Daniels Midland, Cargill, DuPont, Kerry, and PURATOS.
Other Prominent Vendors in the market are: Chr. Hansen Holding, Givaudan, Ingredion, Roquette, Sensient Technologies Corporation, and Tate & Lyle.
Commenting on the report, an analyst from Technavio’s team said: “One trend in the market is increasing demand for baked products. The diverse lifestyle of the population and the rise in the disposable income of people have transformed the social and economic structure of the society. This has resulted in an increased preference for bakery products such as bread, cakes, biscuits, pastries, pizza, and donuts. This has driven the demand for bakery additives from the food industry, fueling the growth of the market during the forecast period.”
According to the report, one driver in the market is environment-friendly manufacturing process. Most of the frozen food additives are derived from natural ingredients, which are prepared using environment-friendly manufacturing processes as they do not give rise to volatile organic compound (VOC) emissions. For instance, the most widely used emulsifiers are non-hydrogenated olive oil, nut oils, and avocado oils, which are derived from the process of emulsification. Therefore, the easy and environment-friendly manufacturing processes serve as an advantage, thereby boosting the growth of the global frozen bakery additives market.
Further, the report states that one challenge in the market is increase in the price of raw materials. The price of the raw materials that are used to manufacture flavors is highly volatile. For instance, the price of D-limonene, which is used as a prime ingredient in the production of citrus flavors, is volatile. This is because of the imbalance in the production of oranges globally. The price of 8 fl oz. of D-limonene was recorded at $20.1 in March 2016 and reduced to $19 in December 2016. The price again increased to $23.3 in June 2017. Therefore, this volatility in the prices of the ingredients tends to alter the prices of the products drastically, which will have an impact on the demand for frozen bakery additives during the forecast period.
Archer Daniels Midland, Cargill, DuPont, Kerry, and PURATOS, Chr. Hansen Holding, Givaudan, Ingredion, Roquette, Sensient Technologies Corporation, and Tate & Lyle.
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