A new report from Transparency Market Research, titled ‘Frozen Bakery Additives Market - Global Industry Analysis, Market Size, Share, Trends, Analysis, Growth and Forecast, 2013 - 2019,’ states that the global frozen bakery additives market is predicted to grow during the period between 2013 and 2019 due to factors such as the increasing concerns about the reduction of waste and utilization of energy saving methods in the food processing industry.

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Frozen bakery additives are used to increase the shelf life of various food and bakery products. Frozen bakery additives prevent the growth of humectants or unnecessary bacteria to prevent food and bakery products from drying. In many ways, frozen bakery additives help enhance the appearance of bakery products. Furthermore, frozen bakery additives also give bakery products a better flavor, thickness, and color. Emulsifiers and oxidizing agents are some of the commonly used frozen bakery additives. Also, bakery additives assist manufacturers of food and bakery products in providing high-quality, safe, and nutritious products with a long shelf life.

The global frozen bakery additives market is segmented on the basis of geography, application, and product type. By product type, the global frozen bakery additives market is classified into reducing agents, oxidizing agents, emulsifiers, colors and flavors, preservatives, and others. Currently, the global frozen bakery additives market is dominated by the others segment, followed by the emulsifiers segment. Some of the applications of frozen bakery additives are frozen pizza crusts, frozen pastries, frozen cakes, frozen bread, and other bakery products. By geography, the global frozen bakery additives market is divided into North America, Asia Pacific, Europe, and Rest of the World. Currently, the global frozen bakery additives market is led by Asia Pacific due to the increasing consumption of bakery additives in the region and increasing demand for bakery products.

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Some of the major factors expected to contribute towards the growth of the global frozen bakery additives market are the rising demand for processed food, environment-friendly manufacturing procedures, the growing consumer preference for food products with improved quality and durability, and reasonable prices of food and bakery products. However, factors such as the consolidated market for frozen bakery products and the limited pH and temperature operational range of bakery additives are predicted to hamper the growth of the global frozen bakery additives market in the next few years. The increasing applications of frozen bakery additives are expected to create new growth opportunities in the global frozen bakery additives market.

Some of the prominent players operating in the global frozen bakery additives market are Puratos Group N.V., Shenzhen Leveking Bio-Engineering Co. Ltd., Archer Daniels Midland Co., E.I. Dupont De Nemours & Company, Jungbunzlauer AG, Associated British Foods Plc, David Michael & Co., Palsgaard A/S, Sensient Technologies Corp., Ddw-the Color House, Purac Biochem B.V., and Lasenor Emul S.L. The entry of new companies is expected to make the global frozen bakery additives market highly competitive in the coming years.