Frozen Bakery Additives Market to Reach USD2.3bn by 2025

frozen bakery

The frozen bakery additives market is expected to grow from its current market value of more than USD1.5bn to over USD2.3bn by 2025, new research by Global Market Insights states.

According to the information, shifting consumer preferences towards gluten-free, low-calories, and less carbohydrates products are anticipated to fuel growth in the frozen bakery additives market size. Demand for these products, which are used to enhance structural composition, along with increased elasticity, aroma, flavors and taste, is said to be on the rise by 2025.

Products including oxidizing agent and emulsifiers are utilized for maintaining food stability and reducing rancidity and oxidation without affecting flavor, texture or aroma. Preservatives used in baked products also restrict fungal and pathogenic growth, thus ensuring the quality of the manufactured products.

Global frozen bakery additives market size for emulsifiers 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.

Global market size for enzymes may surpass USD600m by the end of 2025. Utilization of enzymes in gluten-free manufacturing of bakery products including pizza crust and dough – due to its characteristic of inducing shelf life extension – may propel market size in the forecast timeframe.

German market size for oxidizing agents is likely to outdo 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.

Additionally, the report reveals the China frozen bakery additive market size from frozen biscuit & cakes application may witness gains up to 3% by 2025. Increasing health consciousness among people have 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.

The research firm also notes that 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 might impact frozen bakery additives price trends.

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