Frozen bakery additives market is set to grow from its current market value of more than USD1.5bn to over USD2.30bn by 2025, according to a new research report by Global Market Insights.
Shifting consumer preference towards gluten-free, low calories and fewer carbohydrates products are anticipated to fuel frozen bakery additives market size. These products enhance structural composition along with increasing elasticity, aroma, flavors and taste which may propel product demand by 2025.
Products including oxidizing agent and emulsifiers are utilized for maintaining food stability and reducing rancidity and oxidation without compromising with flavor, texture and aroma. Preservatives used in baked products restrict fungal and pathogenic growth, thus ensuring high-quality food manufacturing, thereby stimulating the frozen bakery additive market size by 2025.
Ascorbic and sorbic acid are used in dough, donuts and pastry manufacturing owing to its property of fat and calorie reduction. Growing health awareness among consumer is likely to propel product demand due to its healthy and nutritional contents. These factors may stimulate frozen bakery additive market size in the estimated timeframe.
Frozen products are prone to oxidation due to high inventory time that causes microbial and bacterial growth which may act as a restraining factor. Consumer preference towards conventional bakery products owing to freshness, taste and aroma may affect industry profitability. Focus on manufacturing high quality conventional baked products to have increased shelf life and improved taste may affect frozen bakery additives price trends.
Global market size from enzymes may surpass USD600m by the end 2025. Use of enzymes in gluten-free manufacturing of bakery products including pizza crust and dough owing to its characteristics of shelf life extension may propel market size in the forecast timeframe.
Global frozen bakery additives market size from emulsifier is poised to witness gain at 6.5% by the end of 2025. Emulsifiers help in decreasing oxidative stress by reducing liquid-liquid interaction favoring it for lipid reduction. It also acts as a viscosity modifier which helps in avoiding clump formation of dough which may boost the market size by the end of 2025.
Germany’s market size of oxidizing agents is likely to surpass USD8m in the foreseeable timeline. These agents maintain softness & elasticity of dough and enhance gluten reformation by maintaining water flow, thus easing the kneading process. These sectors may favor industry growth.
China frozen bakery additives market size from frozen biscuits and cakes application may witness gains of up to 3% by 2025. Increasing health consciousness among people has developed a demand for healthier cookies and biscuits. Growing focus on manufacturing cookies and biscuits with reduced sugar content to decrease carbohydrate levels along with fat reduction may propel the demand for natural flavors and enhancers.