What is Bread Preservatives Market Scope?
Bread preservatives are used to keep bread fresh and also to increase the shelves life of it. These preservatives can be chemical or natural. The primary purpose of all preservatives is to strengthen the overall integrity of the loaf, slowing the growth of mold and decomposition, and fighting off bacteria. The preservatives permitted for use in bread are commonly limited by legislation. The rising demand for bakery bread products and the growing popularity of convenience food is anticipated to drive the demand for bread preservatives over the forecast period.
The Bread Preservatives market study is being classified by Type (Propionate (Sodium, Potassium, and Calcium), Soy Lecithin Liquid, Lactic Acid Powder and Others (Sorbic and Benzoic Acids)), by Application (Food Processing Industry and Commercial Bakery Industry) and major geographies with country level break-up.
The United States Bread Preservative market is much consolidated due to the presence of few players. Most of the players are manufacturing high-quality bread preservatives with multiple benefits such as helping in delay staling of bread, and helps in preventing the bread from bacterial spoilage, to sustain the position in the market. They are focusing on launching new and innovative forms for example- bread preservatives are witnessing potential gain in frozen steamed dough systems as guided by current good manufacturing processes. Research Analyst at AMA predicts that Vendors from United States will contribute to the maximum growth of Global Bread Preservatives market throughout the predicted period.
PAK Holding (United States), Watson Inc. (United States), BreadPartners (United States), Cain Food Industries (United States), Bakels Worldwide (Switzerland), Puratos Group (Belgium), Lesaffre (France), Kerry (Ireland), Riken Vitamin Co. Ltd. (Japan) and Calpro Foods (India) are some of the key players profiled in the study. Additionally, the Vendors which are also part of the research are Corbion N.V (The Netherlands), Fazer Group (Finland), Nutrex N.V (Japan), Group Soufflet (France) and Titan Biotech (India).
Analyst at AMA have segmented the market study of Global Bread Preservatives market by Type, Application and Region.
On the basis of geography, the market of Bread Preservatives has been segmented into South America (Brazil, Argentina, Rest of South America), Asia Pacific (China, Japan, India, South Korea, Taiwan, Australia, Rest of Asia-Pacific), Europe (Germany, France, Italy, United Kingdom, Netherlands, Rest of Europe), MEA (Middle East, Africa), North America (United States, Canada, Mexico).
In the United States, Food and Drug Administration (FDA) has regulated the food additives to ensure that foods are safe to eat and are accurately labeled. Calcium propionate is affirmed as a Generally Recognized as Safe (GRAS) food substance only if, it is used as an antimicrobial agent; used in accordance with current good manufacturing practices and use does not exceed what is needed for the desired effect.
Influencing Market Trend
- Growing Trend of Natural Food Additives and Clean Label Products
- Growing Demand for Bread Additives owing to Increased Bakery Food Intake among Youngsters
- Increasing Awareness about the Benefits of Bakery Preservatives among Commercial Bakery Manufacturers
- Increasing HoReCa Sector in the Emerging Economies
- Increasing Investments in Research and Technologies
- Reduction in Demands for Chemical Bakery Preservatives owing to Growing Health Awareness and Consciousness towards Healthy Food Consumption
- Stringent Government Regulations for Using Preservatives in Food Products
- High intake levels of propionic acid in children can cause propionic academia which led to complications including learning disabilities, seizures, arrhythmia, and many others.
Key Target AudienceBread Preservatives Manufacturers, Raw Material Suppliers, Distributors/Traders/Wholesalers, Food Processing Vendors, Research Institutes, End-Use Industry and Others
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