The increasing awareness about the importance of nutrition among people, along with hectic schedule is the factor, which is driving the growth of the global frozen bakery market.
Bread is consumed by majority of households and is considered to be one of the leading staple foods worldwide. A significant increase in over the counter and retail bakeries has been observed within the market during the past few years.
The changing life-style of the population and convenience factor of frozen bakery are the major reasons for the growth of frozen bakery products.
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The global frozen bakery market can be segmented on the basis of product type and distribution channel.
On the basis of distribution channel, the global frozen bakery market can be classified as artisan bakers, retail, and catering. Emulsifiers can be further divided into mono & di-glyceride, lecithin, and others.
Preservatives can be further divided into ascorbic acid, sorbic acid, l-cyctine, and others. Emulsifiers account for a considerable market share in the frozen bakery market, due to their characteristic of increasing the shelf life of the product, and enhancing the structure of products.
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One of the factors driving the global bakery market is the fact that they are easy to use or consume, and can be kept for a longer time period. A major opportunity in the frozen food market lies in the innovation of specialty bakery for the benefit of health conscious consumers (such as the production of gluten free frozen bakery foods for the health conscious and wheat allergic consumers, and foods containing less sugar, for those who are diabetic).
With the new product developments taking pace, the consumption of frozen bakery is also increasing which is influencing the global market for frozen bakery.
The factors hindering the growth of the global frozen bakery market are inefficient supply chains and fluctuating demand from consumers. When the temperature requirements of the frozen bakery products and effective Ph requirements needed for the additives are not properly met, the frozen products get rotten up.
The consumer demand for frozen bakery fluctuates, according to the variations in seasons. For example, during the summer season, users prefer sweet bakery products, and in winter the preference changes to filled or regular bread.
This helps in refining the supply of the required additives, thereby reducing surplus costs and driving the growth of the global frozen bakery market.
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Some of the competitors thriving in the global frozen bakery market are Associated British Foods, Archer Daniels Midland Company, DuPont, Palsgaard, Puratos Group, ConAgra Foods Inc., Sensient Technologies Corporation, Kellogg Co., Kerry Group, Lonza Group Ltd., and David Michael & Co.
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