Crumb Softener Market to Observe Strong Development by 2028

Crumb softener is used to inhibit the rate of staling or help in retrogradation of a bakery product, thereby enhancing their shelf-life stability. Hence, the term anti-staling agents are also often used for crumb softener. It is available in the form of a bacterial enzyme or derived from other sources by means of distillation. These chemicals include diacetyl tartaric esters of mono and diglycerides (DATEM). However, repercussions of the DATEM and monoglycerides crumb softener have lately been observed and overcoming these issues has been the keen focus of many producers.

For instance, agro based company Cargill, launched label friendly alternative for chemically derived crumb softener, in 2016. The alternative is a functional and cost-effective soy lecithin and is offered in liquid form. This also complements the consumer demand for authentic natural ingredients and their keen focus on the production methods of the company which manufacturer bakery ingredients and additives such as crumb softener. Besides the demand for substitution of chemical additives by natural sources, there is increasing consumer interest regarding the effect of food additives and preservatives on human health, which is boosting the segmental growth of the natural crumb softener market.

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Reasons for Covering this Title

Enzyme technology is being increasingly used to address the issues arising in the bakery industry. Crumb softener and brighteners are basically part of a complex category of bread improvers. In recent times, poor quality flour and less protein content have been known to affect the texture and the nutrient quality of the bakery products. To ensure a consistent quality in all their products, manufacturers are constantly exploring ways to improve flours, which is expected to boost the growth of the crumb softener market. Crumb softener is used from large industrial bakeries to small artisanal bakers.

Moreover, crumb softener is also a cost effective way to manufacture high quality bakery products, as they alleviate machinability problems and ensure high quality products with outstanding volume. Manufacturers like Puratos are also offering a new range of flour improvers, which also include crumb softener, with money-back-guarantee, to gain consumer trust about the high quality of the product. Currently, Europe is leading the crumb softener market and the Asia Pacific is expected to witness significant growth over the forecast period. In Europe, the demand for high quality bread is particularly high in U.K., and is aggressively expected to boost the growth in the crumb softener market.

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Global Crumb Softener Market: Key Player

Some of the key players operating in the global crumb softener market are Watson Inc., AAK (UK) Limited, Corbion Caravan, E. I. du Pont de Nemours and Company (Danisco A/S), Vantage Performance Materials, Bakels Worldwide, Lallemand Inc., Cargill, Incorporated., Oleon, Silbury Foods, CSM Bakery Solutions LLC, Bako Select, Mallet & Company, The Chemelco Group, Spell Organics Limited, AB Mauri UK & Ireland, BJC Specialties Co., Ltd., Masson Group Company Limited and Estelle Chemicals Pvt. Ltd. amongst others.

Global Crumb Softener Market: Key Takeaways

The crumb softener market is mainly characterized by new and innovative product launches in the bread improvers range

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