Bakery Products: New Developments in Ingredients and Functional Additives

Introduction

There are leading drivers of choosing the freshly baked goods, one of them is freshness. There are developments going on in ingredients and processing methods to improve baking quality as well as new enzymes and leavening agents to improve textures. The enzymes amylases that are used in industrial bread-making improve crumb structure and bread texture and also improves its shelf-life. Glucose oxidase and lipases are used to improve dough strength and asparaginase to reduce acrylamide formation during the baking process. 

Key Highlights

• The significance of bakery goods is rising due to their prevalence in middle and lower-income group countries.
• Bread holds the primary share in the segments of bakery products and has been a staple diet of many local cuisines worldwide and has shown an excellent growth.
• Europe is dominating the bakery product market due to well-established supply chains and distribution channels. Besides, there is an increasing consumer preference for gluten-free and whole-grain baked products.
• Recent developments and innovations in the bakery product market include the use of amylases, glucose oxidase, that improve the shelf-life and texture of bakery goods.
• There are strict quality control norms and hygienic conditions as per Health regulations that have to be followed at every stage in the production process of bakery products in the manufacturing industries to ensure cleanliness and health of people.

Competitive Players

1. Kellogg Company
2. General Mills, Inc.
3. Nestle S.A.
4. Clif Bar & Company
5. PepsiCo, Inc.
6. The Naturess Bounty Co.
7. Mars Incorporated
8. The Simply Good Foods Company
9. Kind LLC
10. The Hain Celestial Group, Inc.
11. Mondelez International, Inc.
12. Abbott Laboratories
13. Premier Nutrition Corporation
14. Post Holdings, Inc.

Recent Developments

Recent Developments

Segmentation

1. By Type
   1. Enzymes
   2. Flavors
   3. Colors
   4. Starch
   5. Fiber
   6. Emulsifiers
   7. Antimicrobials
   8. Fats
   9. Dry Baking Mix
   10. Other
2. By Product Range
   1. Cakes
      1. Cupcakes
      2. Dessert Cakes
      3. Sponge Cakes
   2. Pastries
      1. Choux Pastry
      2. Phyllo Pastry
      3. Puff Pastry
      4. Shortcrust Pastry
      5. Sable Pastry
   3. Bread and Rolls
      1. Baguettes
      2. Loaves
      3. Rolls
      4. Burger Buns
      5. Ciabatta
      6. Sandwich Slices
      7. Frozen Bread
      8. Other
   4. Cookies
      1. Molded Cookies
      2. Drop Cookies
      3. Bar Cookies
      4. Rolled
      5. Pressed
      6. Refrigerator (Ice-box)
      7. Sandwich Cookies
      8. No-bake Cookies
      9. Other
   5. Biscuits
      1. Rolled Biscuits
      2. Drop Biscuits
      3. Scones
      4. Shortcakes
      5. Other
   6. Pretzels
   7. Tortillas
   8. Coffee and Specialty Drinks
   9. Catering and Deliveries
3. By Distribution Channel
   1. Direct
   2. Indirect
      1. Convenience Store
      2. Bakery Stores
      3. Artisanal Bakeries
      4. Online Retailers
      5. Hypermarkets/Supermarkets
4. By Form
   1. Organic
   2. Gluten-free
   3. Sugar-free
   4. Low-calories
   5. Other