In the past few years, the global frozen baking additives industry has embarked on a higher growth trajectory. The role of food additives in food processing has become particularly important. There are many categories of additives on the market, including preservatives, antioxidants, emulsifiers, stabilizers, thickeners, flavorings, sweeteners, pigments, etc.
The world is witnessing growth in many bakery additive businesses, and the frozen bakery additive market is also growing as consumers are opting for more affordable frozen bakery products. Therefore, additives used for multifunctionality play an important role in the bakery industry. For example, lecithin is used as a catalyst or stabilizer in frozen bakery products; similarly, different acids act as preservatives and antioxidants. For example, lactic acid in milk and milk products is used in the bakery industry to extend shelf life and improve product flavor. This growth is expected to continue in the future and is expected to produce innovative specialty bakery additives to meet the needs of more and more health-conscious consumers while providing higher nutritional value.
Additives help frozen bakery market gain opportunities
The global frozen bakery market will have a compound annual growth rate of 71% by 2018. In the Asia-Pacific region, people have introduced frozen bakery products in recent years, so the growth rate in the Asia-Pacific region is likely to be high.
The study found that by 2018, the global frozen bakery product market value will reach US$32.5 billion (about RMB 197.68856 billion). Among them, the Asia-Pacific market is expected to show the fastest growth trend.
The frozen bakery market is a promising area in terms of consumption data and the ability to extend shelf life. However, manufacturers still face some challenges, such as how to keep the volume of frozen bakery products unchanged after re-baking and how to ensure the texture of traditional bread. A study published by researchers earlier this year showed that the freezing process and storage have a negative impact on the quality of bread. Incompletely baked frozen bread will be smaller in volume, denser in structure, and harder than directly baked bread after re-baking.
The study also looked at various ways to improve the quality of baked and frozen bread, including gels, enzymes, antioxidants, emulsifiers and yeast fermentation as natural options. Based on the results of frozen bread fermented with yeast, the researchers concluded: "By adding yeast, the quality of frozen whole-wheat bread can be greatly improved. However, this depends on the characteristics of the yeast and the amount used.
