The tremendous growth in bakery and baking products has been driving the manufacturers of these products to adopt technologically advanced substances and agents. Many manufacturers in baking industries have started using modern food additives, (such as flour treatment agents) and techniques to move ahead of the competition.
Flour treatment agents are highly adopted by bakers to enhance dough manageability during baking, and to improve flour performance in bread making. The inability of newly milled flour to make good bread without further treatment has led to the emergence of flour treatment agents, which help mature the flour and provides them a smooth texture. Ascorbic acid or Vitamin C is the most commonly used flour treatment agent as it seamlessly conveys the impression of improved freshness to the customer.
The bolstering grave concerns around the use of unhealthy flour treatment agents are prompting manufacturers to adopt natural flour treatment agents such as ascorbic acid- a highly-refined and purified extract from natural sources, such as citrus fruit.
Furthermore, baking has always been an escalating industry, rapidly witnessing new trends, demands of consumer, and innovation. Hence there is a lucrative market potential for baking ingredients, such as flour treatment agents, and manufacturers can easily tap the consumer preferences to drive revenues.
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Flour Treatment Agents Market Outlook:
Food additives are chemical substances which are added to the food articles in order to produce specific desirable effects. In the ancient times, spices, salts, and sulfites were the only additives used to preserve food and also make them more palatable. From the 20th century, there has been an increase in the processing of food which has led to the usage of new types of food additives such as nutritional agents, processing agents, preservatives, sensory agents, flavorings, color retention agents, baking agents, acid regulators, flour treatment agents and more. Flour treatment agents are also called as bread improvers, as the name suggests addition of this agent will increase the rate at which the dough rises and also improves the strength of the dough. In the recent decade, modern factory baking includes the flour treatment agents for the faster rate of dough fermentation. The flour treatment agents can also serve as a dough conditioner by providing a good texture to the dough. The recent trend in the flour treatment agents market is providing gluten-free ingredients.
Reason for covering this article:
In the recent decade, there is a tremendous growth in the field of bakery and baking products. Modern food additives and techniques are being followed by the baking industries. The flour treatment agent plays a crucial role when it comes to dough manageability, as it will improve the performance of the flour in bread making process. A newly milled flour without any treatment doesn't make a good bread so by the addition of flour treatment agent will help in the maturation of the flour and improve the texture of it. As a result, it gives a uniform appearance to the flour and also makes it easy for handling the dough under conditions like fermentation. On the other hand, the flour treatment agents are used to ensure good volume of the loaf, to improve the structure of crumb, color, and softness. Most commonly used flour treatment agent is Vitamin C in the baking industry, as it helps to strengthen the dough and gives a good volume to the bread. Baking has always been an escalating industry, because of its new trends, innovation, and requirement of people according to the region. Hence there is a good market potential for baking ingredients like flour treatment agents.
Global flour treatment agents market: Market Segmentation
On the basis of form, the global flour treatment agents market has been segmented as
Powder
Granules
Tablets
Liquid
On the basis of agent type, the global flour treatment agents market has been segmented as
Fungal Alpha-amylase
Galaxium pentahydrate pearls
Galimax
Calcium Lactate
Magnesium Lactate
L-Cysteine
On the basis of end use, the global flour treatment agents market has been segmented as
Bakery products
Bread, tortilla
Pizza dough
Frozen products
Pies
Confectionery products
Grain mill products
Ready-made flour mixes and dough
Pasta
Functional food and nutrition
Nutritional supplements
Dietetic products
On the basis of region, the global flour treatment agents market has been segmented as
Northern America
Latin America
Europe
APAC
MEA
Global flour treatment agents market: Key players
Some of the key players operating in the global flour treatment agents market are Corbion, AB Mauri, Nutricepts, Inc., Canton Chem, Inc., Penta Manufacturing Company, Brolite Products Co., Inc., Handary, RIKEN VITAMIN Co., Ltd., Pakmaya, PeroxyChem, Winovazyme Biological Science & Technology Co., Ltd, Ronas Chemicals Ind.Co.,Ltd., Beldem, Jiangsu Kolod Food Ingredients Plant, Shine Star (Hubei) Biological Engineering Co., Ltd and many more.
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Key Developments in flour treatment agents market:
In the year 2018, Corbion has taken organic baking to new heights with the latest addition to Pristine. This gives new products with no GMO goods. This has taken the baking to a completely new horizon.
In the year 2017, Nutricepts along with CrystalBan to produce cheese such as varieties like cheddar and Colby. In addition to it, they have reached a new height by preventing the use of calcium lactate crystal formation.
Opportunities in the market for flour treatment agents:
The proliferation of modern food in the upcoming years is unstoppable. Increase in the production of modern food will result in the increase of food additives in order to preserve the food. Along these lines, there is a definite reach for the flour treatment agents in the food and beverage industry. It is predicted that market growth will be enormous in the upcoming decade for flour treatment agents.
Brief Approach to Research
The company will follow a modeling-based approach and triangulation methodology to estimate data covered in this report. A detailed market understanding and assessment of the applications, types, forms, and end uses of the product segments covered in the study is followed by carrying out a demand-side approach to estimate the sales of target product segments, which is then cross-referenced with a supply-side assessment of value generated over a pre-defined period. The statistics and data are collected at a regional level, consolidated and synthesized at a global level to estimate the overall market sizes.
Key Data Points Covered in the Report
Some of the key data points covered in our report include:
An overview of the flour treatment agents market, including background and evolution
Macroeconomic factors affecting the flour treatment agents market and its potential
Market dynamics, such as drivers, challenges, and trends
Detailed value chain analysis of the flour treatment agents market
The cost structure of the products and segments covered in the study
In-depth pricing analysis, by key product segments, regions and by major flour treatment agent market participants
Analysis of flour treatment agents supply and demand, such as top producing and consuming geographies, imports/exports, and overall trade scenario
Analysis of the flour treatment agents market structure, including a tier-wise categorization of key market participants
Competitive landscape of the flour treatment agents market, including detailed profiles of the top players in this market
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