Global Flour Treatment Agent Market Highlights Key Development Factors and Upcoming Trends During Forecast 2018 to 2028

Food additives are chemical substances which are added to the food articles in order to produce specific desirable effects. In the ancient times, spices, salts, and sulfites were the only additives used to preserve food and also make them more palatable. From the 20th century, there has been an increase in the processing of food which has led to the usage of new types of food additives such as nutritional agents, processing agents, preservatives, sensory agents, flavorings, color retention agents, baking agents, acid regulators, flour treatment agents and more. Flour treatment agents are also called as bread improvers, as the name suggests addition of this agent will increase the rate at which the dough rises and also improves the strength of the dough. In the recent decade, modern factory baking includes the flour treatment agents for the faster rate of dough fermentation. The flour treatment agents can also serve as a dough conditioner by providing a good texture to the dough. The recent trend in the flour treatment agents market is providing gluten-free ingredients.

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Reason for covering this article:

In the recent decade, there is a tremendous growth in the field of bakery and baking products. Modern food additives and techniques are being followed by the baking industries. The flour treatment agent plays a crucial role when it comes to dough manageability, as it will improve the performance of the flour in bread making process. A newly milled flour without any treatment doesn't make a good bread so by the addition of flour treatment agent will help in the maturation of the flour and improve the texture of it. As a result, it gives a uniform appearance to the flour and also makes it easy for handling the dough under conditions like fermentation. On the other hand, the flour treatment agents are used to ensure good volume of the loaf, to improve the structure of crumb, color, and softness. Most commonly used flour treatment agent is Vitamin C in the baking industry, as it helps to strengthen the dough and gives a good volume to the bread. Baking has always been an escalating industry, because of its new trends, innovation, and requirement of people according to the region. Hence there is a good market potential for baking ingredients like flour treatment agents.

Global flour treatment agents market: Key players

Some of the key players operating in the global flour treatment agents market are Corbion, AB Mauri, Nutricepts, Inc., Canton Chem, Inc., Penta Manufacturing Company, Brolite Products Co., Inc., Handary, RIKEN VITAMIN Co., Ltd., Pakmaya, PeroxyChem, Winovazyme Biological Science & Technology Co., Ltd, Ronas Chemicals Ind.Co.,Ltd., Beldem, Jiangsu Kolod Food Ingredients Plant, Shine Star (Hubei) Biological Engineering Co., Ltd and many more.

Opportunities in the market for flour treatment agents:

The proliferation of modern food in the upcoming years is unstoppable. Increase in the production of modern food will result in the increase of food additives in order to preserve the food. Along these lines, there is a definite reach for the flour treatment agents in the food and beverage industry. It is predicted that market growth will be enormous in the upcoming decade for flour treatment agents.

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Brief Approach to Research

The company will follow a modeling-based approach and triangulation methodology to estimate data covered in this report. A detailed market understanding and assessment of the applications, types, forms, and end uses of the product segments covered in the study is followed by carrying out a demand-side approach to estimate the sales of target product segments, which is then cross-referenced with a supply-side assessment of value generated over a pre-defined period. The statistics and data are collected at a regional level, consolidated and synthesized at a global level to estimate the overall market sizes.

Key Data Points Covered in the Report

Some of the key data points covered in our report include:

• An overview of the flour treatment agents market, including background and evolution
• Macroeconomic factors affecting the flour treatment agents market and its potential
• Market dynamics, such as drivers, challenges, and trends
• Detailed value chain analysis of the flour treatment agents market
• The cost structure of the products and segments covered in the study
• In-depth pricing analysis, by key product segments, regions and by major flour treatment agent market participants
• Analysis of flour treatment agents supply and demand, such as top producing and consuming geographies, imports/exports, and overall trade scenario
• Analysis of the flour treatment agents market structure, including a tier-wise categorization of key market participants
• Competitive landscape of the flour treatment agents market, including detailed profiles of the top players in this market

About Fact.MR
Fact.MR is a fast-growing market research firm that offers the most comprehensive suite of syndicated and customized Food & Beverages Market Research Reports. We believe transformative intelligence can educate and inspire businesses to make smarter decisions. We know the limitations of the one-size-fits-all approach; that's why we publish multi-industry global, regional, and country-specific research reports.

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