Increasing Demand for Energy Saving and Waste Reduction in Food Processing to Fuel Frozen Bakery Additives Market

A new market research report by Transparency Market Research, titled ?Frozen Bakery Additives Market - Global Industry Analysis, Market Size, Share, Trends, Analysis, Growth and Forecast, 2013 ? 2019,? presents a detailed review of the market for frozen bakery additives. The report throws light on the prime performing products in the market in 2013 and predicts the performance of these products all through 2019. In addition, the report also includes the prime performing application segments in 2013 and the expected performance of these application segments by 2019.

The factors fuelling the growth of the market, the top restraints, opportunities, and trends seen in the market have also been evaluated under this research study. Furthermore, the competitive landscape section of the report highlights the prominent companies leading the market, along with their product and strategy initiatives for better market penetration.

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The report states that the increasing demand for energy savings and waste reduction methods within the food processing industry is amongst the prime factors stimulating the market for frozen bakery additives. In addition, the rising demand for processed food, economical prices of frozen bakery products, eco-friendly manufacturing processes, and the rising demand from consumers for enhanced quality of products are also amongst the chief factors propelling the market for frozen bakery additives. On the other hand, as per the report, the restricted temperature range required for storing frozen bakery products may restrain the demand for frozen bakery additives, thus impeding the growth of the overall market.

The report segments the market on the basis of application, product type, and geography.

In terms of product type, the frozen bakery additives market is segmented into reducing agents, oxidizing agents, preservatives, emulsifiers, colors and flavors, enzymes, and other additives. Amongst these, the segment of other additives led the market in 2013. This segment was trailed by the segment of emulsifiers. Emulsifiers took the second largest share in the market owing to their increasing utilization for increasing the shelf life and improving the structure of food products. On the basis of application, the market is segmented into frozen cakes, frozen pizza crust, frozen bread, frozen pastries, and other frozen bakery products.

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In terms of geography, the report segments the market into Europe, Asia Pacific, North America, and Rest of the World (RoW). Amongst these, Europe held the largest share in 2012 on the basis of both revenue and volume and was trailed by the region of North America. The reason for the superiority of Europe is the rising preference of consumers for processed food owing to rising health consciousness and hectic lifestyles. On the other hand, Asia Pacific emerged as the third largest market and is poised to grow at the highest CAGR till 2019.

Puratos Group N.V., Shenzhen Leveking Bio-Engineering Co. Ltd., Archer Daniels Midland Co., Ddw-the Color House, Purac Biochem B.V., Lasenor Emul S.L., and David Michael & Co. are the prime players dominant in the market, as per this study.

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