Bakery Improvers Market - Fazer announced it has developed a new bakery improver product – LOFO™ enzyme
Manufacturers in the bakery improvers market introduce various types of bakery improvers that function as reducing agents, oxidizing agents, thickening agents, emulsifiers, and stabilizers for bakery products. Bakery improvers market players offer bakery improvers in powder, liquid, or granulated format, and can be organic or inorganic in type.
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Bakery Improvers Market – Notable Developments
Leading players in the bakery improvers market include Fazer Group, E.I. Du PontDe Nemours and Company, Ireks GmbH, Riken Vitamin, Rood Ram, Group Soufflet, Lallemand Inc., Nutex N.V., CSM Bakery Solutions, Pak Holding, National Bread Improvers, Lesaffre, Bakels Worldwide, Corbion N.V., Associated British Foods PLC, and Pfahnl Backmittel GmbH.
Fazer – a leading Finnish food company and developer and supplier of innovative bread improvers – announced in September 2018 that it has developed a new bakery improver product – LOFO™ enzyme, an enzyme-based baking solution. The company announced that its new bakery improver product can provide low-FODMAP feature to baked goods made of wheat or rye with more convenience. With the launch of this new enzyme, the company aims to address the needs of many consumers, who avoided bread due to health issues like allergies.
CSM Bakery Solutions – a leading player in the bakery improvers market headquartered in the U.S. – revealed a new range of cake mixes with unique formations that can help bakers to improve the moistness, color, flavor, volume, and texture.
Lesaffre Yeast Corporation, another leading player in the bakery improvers market – recently announced the opening of its new baking ingredient blending facility in Cedar Rapids, Iowa. The company also announced that the new plant will produce concentrates, enzyme blends, dough improvers, and natural mold inhibitors under the Saf-Pro® ingredients brand.
Corbion N.V. – a global market leader in bakery improvers – recently introduced Verdad® MP100 – an innovative bakery improver and clean-label mold inhibitor that combines natural flavors and vinegar to match the flavor neutrality and mold-inhibiting functionality of calcium propionate, which can ultimately improve the shelf life of bread.
Puratos Group NV, a leading player in the bakery improvers market based in Belgium, recently announced that it has entered an agreement to acquire the Plange Bakery Ingredients Business of PMG Premium Mühlen Gruppe GmbH & Co., to improve its presence and market penetration in the German food industry.
Lallemand Inc. – a privately held Canadian company – recently announced that it has entered a strategic partnership with Veripan AG – a Swiss food company – to offer ready-to-use bakery improver solutions by combining Lallemand’s expertise in aromatic yeasts and the proprietary fermentation technology by Veripan.
Bakery Improvers Market Dynamics
Increasing Popularity of Low FODMAP Diet Trend will Complement the Bakery Improvers Market Growth
With the increasing prevalence of obesity and other lifestyle diseases, such as diabetes and cardiovascular diseases, consumers are focusing more on improving their dietary preferences. The rise in the trend of stomach wellness is encouraging consumers to choose food products and ingredients more critically. Thereby, an increasing number of consumers are adhering to low Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols (FODMAP) diets.
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Stakeholders in the bakery improvers market are targeting consumers with abdominal health problems, such as IBS (Irritable Bowel Syndrome), to make use of bakery improvers in low FODMAP diets. Breads baked using various bakery improvers can improve the natural flavor, taste, and texture, enabling consumers following low-FODMAP diets to consume bread. Leading players in the bakery improvers market are aiming to improve awareness about the benefits of bakery improvers that can enable consumers to eat bakery products while following a low FODMAP diet.
Vegetarianism Goes Mainstream: Growing Demand for Egg-free Mixes Drive Growth of the Bakery Improvers Market
A mounting number of consumers are transitioning towards vegetarianism, owing to the increasing awareness about potential threats to the environment as well as negative impacts on health caused by the meat industry. Thereby, the demand for vegetarian bakery products and egg-free cake mixes is boosting adoption of bakery improvers that replace eggs yet retain the texture and flavor of baked goods. Furthermore, increasing prevalence of gluten allergies is also an important factor to boost the adoption of bakery improvers to replace eggs in bakery products, which is contributing to the increasing growth of the bakery improvers market.
The Clean Label Movement Influences Salient Strategies of Bakery Improvers Market Players
Consumers are becoming more label conscious than ever with the increasing concerns about ingredients of food products before making a purchasing decision. A majority of bakery improvers market players are aiming for complying with strict label requirements developed by governing bodies in various countries, to meet the consumers’ demand for transparent labels. However, conforming to stringent quality regulations and labeling requirements can add to the production cost of bakery improvers, thereby making it challenging for manufacturers in the bakery improvers market to launch competitive prices.
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