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Bakery Product Additives Market Growth, Trends & Forecast To 2028

09-27-2019 10:52 AM CET | Business, Economy, Finances, Banking & Insurance

Press release from: QUINCE MARKET INSIGHTS

Bakery Product Additives

Bakery Product Additives

Additives are any substance that is added to a product and are not considered as the main ingredient of the product. Bakery additives are used for various purposes like increasing the speed of dough rising, to improve the strength of the dough and so on. Ingredients such as reducing agents, oxidizing agents, enzymes are used in order to enhance the characteristics of processing the bakery products.

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The bread segment is expected to be a leading segment of the market among the applications, due to factors such as bread is a staple food for various regions, availability of variety in bread and increase in demand for bread products that are low in sodium content and low-saturated fats, thus inducing manufacturers to prepare items as per the nutritional preferences of consumers.

The enzymes segment is expected to grow at a considerable rate in the bakery product additives market in the near future. The growth of the segment can be attributed to the role of enzymes as protein catalysts and also the use of enzymes to increase oxidation, reduce mixing time, enhancing the speed of fermentation of various bakery items. Another purpose of using enzymes in the process of manufacturing bakery products is to make the texture of ready-to-eat baked goods, better. Also increasing number of health-conscious consumers, demanding for baked foods which are low in fat, high in fibre, low in sugar, is a factor compelling the growth of the market for bakery product additives.

Key Factors Impacting Market Growth:

-Rising demand for bakery items
-Increase in the number of the working population
-Use of additives helping improve the shelf life of products
-Increasing cases of obesity, diabetes, liver damage

Market Segmentation:

By Product:

Flavors and Enhancers
Oxidizing Agents
Colorants
Oxidizing Agents
Colorants
Leavening Agents
Emulsifiers

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By Application:

Bread
Biscuits & Cookies
Cake & Pastry
Pizza crust
Dough

By Region:

North America
By Country (US, Canada, Mexico)
By Product
By Application
Western Europe:
By Country (Germany, UK, France, Spain, Rest of Western Europe)
By Product
By Application
Eastern Europe:
By Country (Russia, Turkey, Rest of Eastern Europe)
By Product
By Application
Asia Pacific
By Country (China, Japan, India, Rest of Asia Pacific)
By Product
By Application

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Middle East:
By Country (UAE, Qatar, Iran, Saudi Arabia, Rest of Middle East)
By Product
By Application
Rest of the World
By Region (Latin America, Brazil, Rest of the World)
By Product
By Application

Companies Covered: Archer Daniels Midland Co., Ddw-the Color House, E.I. Dupont De Nemours & Company, Purac Biochem B.V., Jungbunzlauer AG, Lasenor Emul S.L., Associated British Foods Plc, and David Michael & Co., Puratos Group N.V., Palsgaard A/S, Shenzhen Leveking Bio-Engineering Co. Ltd., Sensient Technologies Corp.,

Quince Market Insights
Pune - 411028
Email: sales@quincemarketinsights.com
Website: https://quincemarketinsights.com/
Phone: + 91-2026992033

Quince Market Insights is a global market research and consulting company publishing syndicate studies as well as consulting assignments about market opportunities that promise high growth in the future. The company also provides information on different research practices such as competitive analysis, product mapping, value chain analysis, etc., assisting clients in strategic decision-making.

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