The Flour Treatment Agent Market Report provides an in-depth analysis of the market by assessing the growth trends, products, applications, end-user segment, historical data, and information obtained through interviews of industry experts. This market intelligence report includes a comprehensive evaluation of the market, discussing the value, volume, size, share, growth rate, key trends, demand supply ratio, gross revenue, competitive landscape, regional analysis, manufacturers, product types, and end-user applications to give a 360° overview of the global Flour Treatment Agent industry. The study provides key information pertaining to the different elements that are propelling or restraining the growth of the sector. It draws accurate forecasts to estimate the prospective growth of the overall business.
According to the current analysis of Reports and Data, the Global Flour Treatment Agent Market was valued at USD 3,536.8 Million in 2020 and is expected to reach USD 5,382.1 Million by the year 2028, at a CAGR of 5.30%. Flour Treatment Agent are a balanced blend of baking ingredients chosen from various manufacturing aids and raw ingredients (both cereal-based and other), mixed together in an appropriate formula. They boost dough and reinforce tolerance during the different manufacturing stages.
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Key Players:
The major players that are in the market include Archer Daniels Midland Company (U.S.), Oriental Yeast Co., Ltd. (Japan) Associated British Foods plc (U.S.), Ireks GmbH (Germany), Fazer group (Finland), Corbion N.V. (Netherlands),(Canada) Pak Group (U.S.) Nutrex N.V. (Belgium), Puratos Group (Belgium), Lallemand Inc. , Group Soufflet (France),InVivo (France), Bakels Worldwide, (Switzerland), Lesaffre (France), and John Watson-Inc. (U.S.).
Further key findings from the report suggest:
- By type, inorganic bread holds a market value of about 430.1 Million in 2020. The ingredients of these Flour Treatment Agent are low-priced as compared to the organic. Furthermore, they are commonly used to improve the quality of dough, such as improved volume, softness and stability.
- By form, the powder segment in bread improver is accounted for a major share of about 55% in 2020. The powdered form is mainly used by producers as it is easier to use as a raw material in blazing processes as compared to other forms
- The Asia Pacific is experiencing rapid growth in Flour Treatment Agent market over the forecast timeline with a CAGR of about 6.1%. The high growth of bread improver market in the Asia Pacific region can be credited to the demand for Flour Treatment Agent in the emerging economies such as China and India.
Market-O-Nomics:
- By type, inorganic bread held the largest in 2020. The ingredients of these Flour Treatment Agent are low-priced as compared to the organic. Furthermore, they are commonly used to improve the quality of dough, such as enhanced volume, softness, and stability.
- By ingredients, the emulsifiers conquered the market in 2020 with a market value of about 210.3 Million. Emulsifiers are ingredients that help to maintain stability in the emulsion, and they are mostly used in the baked goods to decrease the fat content as their functions also include shelf life extension, and crumb softening.
- By form, the powder segment accounted for a major share of about 55% in 2020. Producers mainly use the powdered form as it is easier to use as a raw material in blazing processes as compared to other types
- The local players in Flour Treatment Agent market are spending in RD to develop new products to cater to the customers of different groups. Such determinants are suspected to accelerate the growth of the market over the forecast period. The attempt to enlarge its reach of sourdoughs and baking ingredients in the European market, Lesaffre has partnered with Tecno Bakery, Spanish Company in December 2016 with gluten-free production capability. In December 2016, Lesaffre launched Livendo, a new sourdough brand, to deliver a more extensive choice of solutions with different aromatic profiles. The company desired to place greater emphasis on ingredients and sourdough in its baking market.
- The Asia Pacific is experiencing rapid growth in Flour Treatment Agent market over the forecast timeline. The high growth of Flour Treatment Agent market in the Asia Pacific region can be attributed to the strong demand in the emerging economies such as China and India.
Segments covered in the report:
Type (Volume, Metric Tons; 2020-2028 and Revenue, USD Million; 2020-2028)
- Inorganic Flour Treatment Agent
- Organic Flour Treatment Agent
Ingredients, (Volume, Metric Tons; 2020-2028 and Revenue, USD Million; 2020-2028)
- Emulsifiers
- Enzymes
- Oxidizing agents
- Reducing agents
- Others (Chlorine, and other bleaching agents)
Form, (Volume, Metric Tons; 2020-2028 and Revenue, USD Million; 2020-2028)
- Powder
- Liquid semi-liquid
- Granular
Application, (Volume, Metric Tons; 2020-2028 and Revenue, USD Million; 2020-2028)
- Bread
- Viennoiseries
- Cakes
- Others (Pizza bread, pies, biscuits, and other bakery products)
Regional Outlook (Revenue, USD Million; 2020-2028, and Volume Metric Tons-2028)
- North America
- U.S
- Canada
- Europe
- Germany
- France
- UK
- Rest of Europe
- Asia Pacific
- China
- India
- Japan
- Rest of Asia-Pacific
- Middle East Africa
- Latin America
- Brazil
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Objective of Studies:
- To provide country level analysis of the market with respect to the current market size and future prospective.
- To provide country level analysis of the market for segment by application, product type and sub-segments.
- To provide strategic profiling of key players in the market, comprehensively analyzing their core competencies, and drawing a competitive landscape for the market.
- To track and analyze competitive developments such as joint ventures, strategic alliances, mergers and acquisitions, new product developments, and research and developments in the global Flour Treatment Agent market.
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