The Prospects of Emulsifiers in the Frozen Bakery Additives Market

The frozen bakery additives market is set to see rapid growth and cross over 2 billion USD in net value by the year 2023 at a CAGR of over 7%. The expanding interest of buyers is not a temporary phenomenon with bakery product consumption being an integral part of consumer lifestyle worldwide. With more countries choosing to adopt a western lifestyle and regions showing overall better economies leading to better per capita incomes, a rise in disposable income and better standards of life, the market is expected to show more development in the coming years. Other divers include a rise in the demand for comfort consumption and nourishment products and innovative new products. The hectic modern lifestyle has played into the hands of the frozen food market with consumers finding it difficult to return from work and cook for themselves. This specific mentality of consumers across the world is in particular promoting the growth of the market at a more rapid pace.

Innovations play a vital role in this market. Whereas some are just purely aesthetic changes on the basis of colours and flavours, sometimes the chemical aspects such as enzymes, oxidising and reducing agents are changed to come up with new products to capture the market. This out-of-the-box thinking will help the market grow continuously. Future growth plan includes developing products for the health conscious consumers as well. The major market segments on the basis of product are emulsifiers, colours and flavours, oxidising agents, reducing agents, preservatives and enzymes. The emulsifiers segment sees a further analysis being divided into three sub-segments, mono-glyceride, di-glyceride and lecithin. The preservatives segment is also divided into three namely, l-cysteine, Sorbic acid and ascorbic acid.

Among these segments in Frozen Bakery Additives Market, emulsifiers are the most attractive. Their ability to increase the shelf life of products by enhancing their structure has led to them being used in almost every type of frozen food. The use of lactic acid to increase the shelf life of milk based products is one such example of a preservative. Another noteworthy case is lecithin which is an interesting segment since it functions both as an emulsifier as well as a stabilizer. Another multifunctioning segment is acids which have uses as anti-oxidants in addition to being preservatives. Emulsifiers and enzymes have shown the most significant growth rate in recent years and is also expected to remain the top segments in the forecast years of 2017-2023 as well. The launch of new products and innovations is the major deciding factor in these segments as well sticking to the overall theme of the market. The emulsifiers segment is so stressed on due to its multitude of benefits. In addition to the earlier mentioned properties, emulsifiers also help in improving the quality of the product as well as the structure. In a market where aesthetic appeal is given as much importance as chemical composition, this can be the make or break factor in today’s market. Emulsifiers in addition to having the highest growth rates also has the second highest market share with the non-specific segment of other additives having the largest market share.

With changing lifestyles and rising awareness, the worldwide bakery additives market is growing. Consumers are on the prowl for better innovation and reasonable priced products. And since the additives are one of the most important aspects of the bakery industry, we can safely assume that its functional demands are not set to decrease at any time in the near future. The forecasted period is set to see a substantial growth rate in almost all regions.

Check out Market Data Forecast’s comprehensive reports with in-depth analysis about the Frozen Bakery Additives Market a free research sample can also be availed. Stay tuned for trending news stories about the latest technologies and interesting Food and Beverages tit-bits.

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