The global market for frozen baking additives is growing rapidly

In the past few years, the global frozen baking additives industry has embarked on a higher growth trajectory, in the food processing process, the role of food additives has become particularly important, there are many categories of additives on the market, including preservatives, antioxidants, emulsions, stabilizers, thickeners, flavorings, sweeteners, colors and so on.world is witnessing the growth of many baking additives business, consumers more choice of affordable frozen baking products, so the frozen baking additives market is also growing. Therefore, additives for versatility play an important role in the baking industry. For example, lecithin is used as a catalyst or stabilizer in frozen baked goods; For example, lactic acid in milk and milk products is used in the baking industry to extend shelf life and improve product flavor. This growth will continue in the future and is expected to produce innovative professional baking additives to meet the needs of an increasing number of health-conscious consumers while providing greater nutritional value.additives help the frozen baking market gain opportunitiesby
by 2018
, the global frozen baking market will have a compound annual growth rate of
71
%. In the Asia-Pacific region, frozen baking products have been introduced in recent years, so the growth rate in the Asia-Pacific region is likely to be the highest.study found that by

, the global market value of frozen baked goods will reach
32.
5 billion U.S. dollars
(
about rmb
19768856

)
. Among them, the Asia-Pacific market is expected to show the fastest growth trend.is a promising area in terms of consumer data and the ability to extend shelf life. But manufacturers still face challenges such as how to keep frozen baked goods the same size after they are baked again, and how to ensure the material of traditional breads. A study published earlier this year by researchers showed that the freezing process and storage can have a negative impact on the quality of bread. When you bake incomplete frozen bread, it becomes smaller, denser, and harder than directly baked bread.also looked for ways to improve the quality of baked incomplete and frozen breads, including gels, enzymes, antioxidants, emulsizers and yeast fermentation as natural options. Based on the results of frozen bread that observed yeast fermentation, the researchers concluded: "By adding yeast, frozen whole-wheat bread that is not fully baked can be greatly improved. However, it also depends on the properties and dosing of yeast. ”