Frozen Bakery Additives Market by Types (Color & Flavor, Preservative, Oxidizing Agent, Reducing Agent, Enzyme, Emulsifier, Others), Applications (Frozen Bread, Cake, Pastry, Pizza Crust, Others) & Geography - Global Trends & Forecasts to 2018

世界の冷凍ベーカリー添加物市場(タイプ別、アプリケーション別、地域別分析と予測)

◆タイトル:Frozen Bakery Additives Market by Types (Color & Flavor, Preservative, Oxidizing Agent, Reducing Agent, Enzyme, Emulsifier, Others), Applications (Frozen Bread, Cake, Pastry, Pizza Crust, Others) & Geography - Global Trends & Forecasts to 2018
◆商品コード:MAM40115008
◆調査・発行会社:MarketsandMarkets
◆発行日:2013年12月
◆ページ数:248
◆レポート形式:pdf / 英語
◆納品方法:Eメール
◆調査対象地域:グローバル
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【レポートの概要】

本調査レポートでは、"世界の冷凍ベーカリー添加物市場(タイプ別、アプリケーション別、地域別分析と予測)"について調査・分析し、イントロダクション、エグゼクティブサマリー、市場概観、市場の成長要因、阻害要因、市場の機会と課題、サプライチェーン分析、市場環境分析、市場の動態、種類別分析、用途別分析、市場規模及び予測、競争状況、市場シェア分析、新製品発売、主要企業(ベンダー)分析等の情報をお届けいたします。

The global frozen bakery additives market is growing at a very rapid pace. Additives such as preservatives, antioxidants, emulsifiers & stabilizers, colors, and flavor enhancers have attracted attention over the years.

This report provides a study on the global frozen bakery additives market. This research report categorizes the global market for frozen bakery additives based on types, applications, and geography. It estimates frozen bakery additives’ demand for global as well as different regional markets. Market revenues have also been identified for all regional markets and segmented on the basis of product types and applications.

This report provides a comprehensive analysis of the frozen bakery additives market, which is witnessing steady growth because of its diverse product portfolio. Frozen bakery additives such as colors & flavors, emulsifiers, enzymes, oxidizing agents, reducing agents, and other additives have been identified in the report. Other additives comprise of the largest share of the frozen bakery additives market. In addition, emulsifiers also account for the second-largest share of the market due to its function of increasing shelf life and improving the structure of the products.

This report describes the frozen bakery additives market across the globe. The regions covered include North America (U.S., Canada, and Mexico), Europe (U.K., Germany, France, Italy, Spain, Russia, etc.), Asia-Pacific (China, Japan, Australia, etc.), and Rest of the World (Brazil, South Africa, etc.). The growth strategies of the market players have been identified and analyzed. The manufacturers are keenly aware of the emerging Asian and Latin American markets as potential drivers of the frozen bakery additives business. The market is predicted to continue flourishing in both developed and developing regions. The growth is also attributed to the growing demand for healthy and nutritious frozen bakery products and increase in the demand for processed food. U.S. is one of the largest players in the frozen bakery additives business.

Frozen Bakery Additives Market Value, By Geography, 2011-2018 ($Million)

Frozen Bakery Additives Market

Source: Expert Interviews, Government Authorities, Related Associations/Institutes, Related Research Publication, Government Publication, Company Press Release, Company Annual Report, Company Website, Company Publication, and MarketsandMarkets Analysis

Europe is the largest market for frozen bakery additives followed by North America and Asia-Pacific. The European market is estimated to grow at a CAGR of 6.6% from 2013 to 2018. Asia-Pacific represents the fastest growing market followed by ROW.

Scope of the report
This report focuses on the frozen bakery additives market. This research categorizes the global frozen bakery additives market based on geography, types, and applications.

Based on geography:

North America
Europe
Asia-Pacific
ROW
Based on types:

Colors and Flavors
Preservatives
Oxidizing agents
Reducing agents
Enzymes
Emulsifiers
Others
Based on applications:

Breads
Pizza crusts
Pastries
Cakes
Others

【レポートの目次】

1 INTRODUCTION 18
1.1 KEY TAKE-AWAYS 18
1.2 ANALYST INSIGHT 19
1.3 REPORT DESCRIPTION 19
1.4 MARKET SEGMENTS COVERED 20
1.5 STAKEHOLDERS 21
1.6 REPORT ASSUMPTIONS 21
1.6.1 GENERAL ASSUMPTIONS 21
1.6.2 YEAR-WISE & FORECAST ASSUMPTIONS 21
1.7 RESEARCH METHODOLOGY 22
1.7.1 MARKET SIZE ESTIMATION 23
1.7.2 MARKET CRACKDOWN & DATA TRIANGULATION 25
1.7.3 SECONDARY SOURCES 26
1.7.4 KEY DATA POINTS TAKEN FROM PRIMARY & SECONDARY SOURCES 26
1.7.5 KEY COMPANIES OF PRIMARY RESEARCH 27
1.7.6 KEY QUESTIONS ANSWERED 27
2 EXECUTIVE SUMMARY 28
3 MARKET OVERVIEW 31
3.1 INTRODUCTION 32
3.2 HISTORY & EVOLUTION 32
3.3 MARKET STATISTICS 33
3.3.1 FROZEN BAKERY ADDITIVES MARKET 33
3.3.2 TOTAL ADDRESSABLE MARKET 33
3.3.3 RELATED MARKET 34
3.3.3.1 Bakery Additives Market 34

4 INDUSTRY ANALYSIS 35
4.1 INTRODUCTION 35
4.2 SUPPLY CHAIN ANALYSIS 36
4.3 MARKET SHARE ANALYSIS 37
5 MARKET ANALYSIS 38
5.1 INTRODUCTION 39
5.2 MARKET DYNAMICS 39
5.2.1 MARKET DRIVERS 40
5.2.1.1 Environment Friendly Manufacturing Process 40
5.2.1.2 Improving Product Quality 40
5.2.1.3 Increasing Demand for Processed Food 41
5.2.1.4 Waste Reduction and Energy Savings in Food Processing 41
5.2.2 MARKET RESTRAINTS 41
5.2.2.1 Restricted Temperature and pH Operational Range 41
5.2.2.2 Consolidated Market of Frozen Bakery 41
5.2.3 MARKET OPPORTUNITIES 42
5.2.3.1 Emerging Applications in Bakery 42
5.2.3.2 Innovative Technological Platforms 42
5.3 BURNING ISSUE 43
5.3.1 CHANGE IN FOOD & BEVERAGE ENZYME SAFETY LEGISLATIONS IN EUROPE 43
5.3.1.1 Characteristics Restrict Applicability 44
5.4 WINNING IMPERATIVE 44
5.4.1 NEW PRODUCT LAUNCHES 45
5.5 IMPACT ANALYSIS 46
5.6 PORTER’S FIVE FORCES ANALYSIS 47
5.6.1 BARGAINING POWER OF SUPPLIERS 47
5.6.2 BARGAINING POWER OF BUYERS 48
5.6.3 THREAT OF NEW ENTRANTS 48
5.6.4 THREAT OF SUBSTITUTES 49
5.6.5 DEGREE OF COMPETITION 49
6 FROZEN BAKERY ADDITIVES MARKET, BY TYPE 50
6.1 INTRODUCTION 51
6.2 COLORS & FLAVORS 54
6.3 EMULSIFIERS 57
6.3.1 KEY FEATURES 57
6.3.1.1 Awareness About Impact of Low Fat Food on Health Creates Demand 57
6.3.2 MONO & DI-GLYCERIDE 58
6.3.3 LECITHIN 58
6.3.4 OTHERS 58
6.4 ENZYMES 71
6.5 OXIDIZING AGENTS 74
6.6 PRESERVATIVES 76
6.7 REDUCING AGENTS 79
6.7.1 ASCORBIC ACID 79
6.7.2 L-CYSTEINE 79
6.7.3 SORBIC ACID 80
6.7.4 OTHERS 80
6.8 OTHER ADDITIVES 92
7 FROZEN BAKERY ADDITIVES MARKET, BY APPLICATION 94
7.1 INTRODUCTION 95
7.2 FROZEN BREADS 98
7.3 FROZEN CAKES 106
7.4 FROZEN PASTRY 114
7.5 FROZEN PIZZA CRUST 122
7.6 OTHER FROZEN BAKERY PRODUCTS 127
8 FROZEN BAKERY ADDITIVES MARKET, BY GEOGRAPHY 135
8.1 INTRODUCTION 136
8.2 NORTH AMERICA 139
8.3 EUROPE 145
8.4 ASIA-PACIFIC 155
8.5 REST OF THE WORLD 162
9 COMPETITIVE LANDSCAPE 168
9.1 INTRODUCTION 169
9.2 MOST PREFERRED STRATEGY – NEW PRODUCT LAUNCH/DEVELOPMENT 170
9.3 MERGERS & ACQUISITIONS 173
9.4 AGREEMENTS, PARTNERSHIPS, COLLABORATIONS & JOINT VENTURES 174
9.5 NEW PRODUCT LAUNCHES/DEVELOPMENTS 177
9.6 EXPANSIONS & INVESTMENTS 180
10 COMPANY PROFILES 182
(Overview, Financial*, Products & Services, Strategy, and Developments)
10.1 AB NORDBAKELS 182
10.2 ASSOCIATED BRITISH FOODS PLC 185
10.3 ARCHER DANIELS MIDLAND CO. 190
10.4 CARGILL INC. 194
10.5 DDW-THE COLOR HOUSE 198
10.6 DAVID MICHAEL & CO. 200
10.7 E.I. DUPONT DE NEMOURS & COMPANY 203
10.8 ENGRAIN 208
10.9 JUNGBUNZLAUER AG 211
10.10 KERRY GROUP 215
10.11 LASENOR EMUL S.L. 219
10.12 LONZA GROUP LTD. 222
10.13 NOVOZYMES A/S 225
10.14 PALSGAARD A/S 229
10.15 PURAC BIOCHEM B.V. 232
10.16 PURATOS GROUP N.V. 234
10.17 ROYAL DSM N.V. 237
10.18 RIKEN VITAMIN CO. LTD. 241
10.19 SHENZHEN LEVEKING BIO-ENGINEERING CO. LTD. 244
10.20 SENSIENT TECHNOLOGIES CORP. 246



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