Seoul, South Korea, July 27, 2022 (GLOBE NEWSWIRE) — A market research and competitive intelligence provider called Fact.MR iterates that the global Flour treatment agents market would be valued at US$ 843 Million in 2022 and witness a liner CAGR of 3.9% between 2022 and 2032. Bakers make a frequent use of flour treatment agents, so as to render improvement to the performance of flour while producing bread, and also for making the dough easily manageable during baking.
Food additives known as “flour treatments” are being added to the flour for improvising on baking performance. It is a known fact that flour is formed by grinding seeds, raw grains, or roots like rice, wheat, barley, peanuts, corn, potatoes, soybeans, and oats.
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Benzoyl peroxide, along with various other oxidizing and bleaching agents, and, not to forget – potassium bromate, ascorbic acid, potassium iodate, azodicarbonamide, and numerous other materials with moisturizing, starch- and gluten-removal properties are used for treating flour. Flour treatment agents, apart from improving texture, increase absorption of moisture and reinforce the quality of product.
Protein and starch-rich flour treatment agents are typically employed in bread items to reinforce product quality, increase moisture absorption, and improve texture. To add protein to any product, soy flour, which has a protein content of 40%, is utilized. High need for baking procedures is driving the sales of flour treatment agents.
What Path Should New Flour Treatment Agent Manufacturers Take?
“New Market Players Can Focus on Creating Natural Flour Treatment Agents”
The explosive rise of bakery and baking items has compelled the producers of these goods to use cutting-edge materials and agents. To outperform the competition, many producers in the baking sector have begun utilizing contemporary food additives (such as flour treatment agents) and methods.
Manufacturers are switching to natural flour treatment agents such as ascorbic acid, a highly refined and purified extract from organic sources such as citrus fruit, as a result of growing concerns about the usage of dangerous flour treatment agents.
Additionally, the baking sector has always been on the rise, evolving quickly in response to customer needs, new trends, and technological advancements. Consequently, the market for baking components, such as flour treatment agents, has lucrative potential, and manufacturers can readily tap into customer preferences to drive revenues.
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Key Segments Covered in the Flour Treatment Agents Industry Survey
- Flour Treatment Agents Market by Form :
- Flour Treatment Agents Market by Agent Type :
- Fungal Alpha-amylase
- Galaxium Pentahydrate Pearls
- Calcium Lactate
- Magnesium Lactate
- Flour Treatment Agents Market by End Use :
- Bakery Products
- Bread, Tortilla
- Pizza Dough
- Frozen Products
- Confectionery Products
- Grain Mill Products
- Ready-made Flour Mixes & Dough
- Functional Food & Nutrition
- Nutritional Supplements
- Dietetic Products
- Bakery Products
The key participants are using expansion tactics like fundamental partnerships, launching new-fangled products, mergers, acquisitions, and partnerships to keep themselves afloat.
- Corbion has its non-GMO products in place since the year 2018.
- Nutricheps, in collaboration with CrystalBan, is bringing out cheese in variations like Cheddar and Colby. It is also averting formation of calcium lactate crystals.
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Key players in the Flour Treatment Agents Market
- AB Mauri
- Nutricepts, Inc.
- Canton Chem, Inc.
- Penta Manufacturing Company
- Brolite Products Co., Inc.
- RIKEN VITAMIN Co., Ltd.
Key Takeaways from Flour Treatment Agents Market Study
- By the end of 2022, the market is projected to achieve a global market size of US$ 843 Mn.
- The global flour treatment agents market is slated to grow voraciously, i.e. reach US$ 1.24 Bn by the year 2032.
- North America holds 21.3% of the market share.
- Europe dominates the flour treatment agents market, accounting for 25.6% of the overall market.
Fact.MR’s Domain Knowledge in Food & Beverage Division
Expert analysis, actionable insights, and strategic recommendations of the highly seasoned food and beverage team at Fact.MR helps clients from across the globe with their unique business intelligence needs.
With a repertoire of over thousand reports and 1 million-plus data points, the team has analysed the food and beverage domain across 50+ countries for over a decade. The team provides unmatched end-to-end research and consulting services.
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