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市场调查报告书
商品编码
1801900

冷冻烘焙添加剂市场机会、成长动力、产业趋势分析及 2025 - 2034 年预测

Frozen Bakery Additives Market Opportunity, Growth Drivers, Industry Trend Analysis, and Forecast 2025 - 2034
出版日期: | 出版商: Global Market Insights Inc. | 英文 210 Pages | 商品交期: 2-3个工作天内

价格
简介目录

2024年，全球冷冻烘焙添加剂市场规模达22亿美元，预计2034年将以4.8%的复合年增长率成长至36亿美元。城市生活方式的日益增长以及消费者对快速即食食品解决方案的青睐是推动该市场发展的主要因素。随着消费者在不牺牲品质和风味的前提下，越来越注重便利性，冷冻烘焙产品在家庭厨房和商业餐饮服务领域变得越来越重要。这些产品只需极少的准备工作，即可轻鬆享用新鲜烘焙的美味，这与现代消费者快节奏的日常生活相得益彰。人们对烘焙食品的创新、多样性和纵享体验的需求，也提升了对先进添加剂解决方案的需求，以维持产品吸引力。

冷冻烘焙添加剂市场 - IMG1

人们对高端、健康及特色烘焙食品的兴趣日益浓厚，大大推动了冷冻烘焙添加剂市场的发展。从无麸质麵包到精緻糕点，这些产品都需要特定的添加剂来保持风味、结构和货架稳定性。添加剂对于提供均匀的体验至关重要，确保最终产品即使在冷冻和烘焙后也能保持其理想的质地和口感。製造商正在使用这些成分来满足人们对每一口都拥有一致性和优质品质日益增长的期望。

市场范围
起始年份 2024
预测年份 2025-2034
起始值 22亿美元
预测值 36亿美元
复合年增长率 4.8%

2024年，酵素製剂的价值达5.819亿美元，这得益于其在增强麵团柔韧性、提升产品柔软度和延长保质期方面的功能优势。针对特定烘焙食品量身订製的酵素製剂创新正在帮助製造商实现更好的一致性。然而，成本因素和对加工条件的敏感度可能会限制其在某些应用领域的应用。

冷冻披萨饼皮市场在2024年占据最大份额，达到32%，预计到2034年将以4.8%的复合年增长率成长。该领域使用的添加剂侧重于实现理想的饼皮质地、风味保留和增强新鲜度。提升酥脆度和储存性能的研发也推动了该类别的持续成长。

美国冷冻烘焙添加剂市场占83%的市场份额，2024年市场规模达7.205亿美元。高度组织化的烘焙业、大规模的食品生产设施以及完善的物流网络，支撑着美国各地对添加剂的广泛应用。製造商依靠先进的冷冻烘焙解决方案来满足不断变化的消费者需求，而尖端原料的供应也进一步加速了该地区市场的成长。

全球冷冻烘焙添加剂市场的主要公司包括 Corbion、Tate Lyle PLC、Puratos、Archer Daniels Midland Company (ADM)、Lesaffre、Palsgaard、Kerry Group、Novozymes、Cargill、DowDuPont、Ingredients、Lonza Group 和 Ashland。冷冻烘焙添加剂市场的领导者正在透过策略性产品开发、合併和地理扩张来加强其全球影响力。各公司正在投资研发，以开发能够在不影响风味或安全性的情况下延长保质期、改善质地和营养成分的添加剂。与大型烘焙製造商的合作使这些公司能够将创新直接融入产品线中。客製化和清洁标籤趋势也促使公司开发在保持性能的同时减少人工成分的解决方案。

目录

第一章：方法论与范围

第二章：执行摘要

第三章：行业洞察

  • 产业生态系统分析
    • 供应商概况
    • 利润率
    • 每个阶段的增值
    • 影响价值链的因素
    • 中断
  • 衝击力
    • 成长动力
      • 冷冻烘焙领域的新产品的推出有望扩大该行业。
      • 日益增强的健康意识正在推动对无麸质产品的需求。
      • 可支配收入的增加推动了对方便食品的需求。
    • 陷阱/挑战
      • 严格的食品安全法规可能会带来挑战。
      • 高生产成本可能会限制获利能力。
      • 一些添加剂的保质期有限会影响品质。
    • 机会
      • 方便食品的需求不断增加。
      • 无麸质和健康产品越来越受欢迎。
      • 向新兴市场扩张。
  • 成长潜力分析
  • 监管格局
  • 波特的分析
  • PESTEL分析
  • 价格趋势
    • 按地区
    • 按产品
  • 未来市场趋势
  • 技术和创新格局
  • 专利态势
  • 贸易统计资料（HS 编码）（註：仅提供主要国家的贸易统计资料）
    • 主要进口国
    • 主要出口国
  • 永续性和环境方面
    • 永续实践
    • 减少废弃物的策略
    • 生产中的能源效率
    • 环保倡议

第四章：竞争格局

  • 介绍
  • 公司市占率分析
    • 按地区
      • 北美洲
      • 欧洲
      • 亚太地区
      • 拉丁美洲
      • 中东非洲
  • 公司矩阵分析
  • 主要市场参与者的竞争分析
  • 竞争定位矩阵
  • 关键进展
    • 併购
    • 伙伴关係与合作
    • 新产品发布
    • 扩张计划

第五章：市场估计与预测：按产品，2021-2034

  • 主要趋势
  • 调味剂和增味剂
    • 自然的
    • 人造的
  • 氧化剂
  • 着色剂
    • 自然的
    • 合成的
  • 酵素
  • 防腐剂
  • 还原剂
    • 抗坏血酸
    • L-半胱氨酸
    • 山梨酸
  • 膨鬆剂
    • 抗坏血酸
    • L-半胱氨酸
  • 乳化剂
    • 单甘油酯、双甘油酯及其衍生物
    • 卵磷脂
    • 硬脂酰乳酸酯

第六章：市场估计与预测：按应用，2021-2034

  • 主要趋势
  • 冷冻麵包
  • 冷冻饼干和曲奇
  • 冷冻蛋糕和糕点
  • 冷冻披萨饼皮
  • 冷冻麵团

第七章：市场估计与预测：按地区，2021-2034

  • 主要趋势
  • 北美洲
    • 我们
    • 加拿大
  • 欧洲
    • 德国
    • 英国
    • 法国
    • 西班牙
    • 义大利
    • 欧洲其他地区
  • 亚太地区
    • 中国
    • 印度
    • 日本
    • 澳洲
    • 韩国
    • 亚太其他地区
  • 拉丁美洲
    • 巴西
    • 墨西哥
    • 阿根廷
    • 拉丁美洲其他地区
  • MEA
    • 沙乌地阿拉伯
    • 南非
    • 阿联酋
    • 中东和非洲其他地区

第八章：公司简介

  • Cargill, Inc.
  • Corbion
  • Kerry Group
  • Archer Daniels Midland Company (ADM)
  • Novozymes
  • DowDuPont
  • Palsgaard
  • Lonza Group
  • Lesaffre
  • Puratos
  • Ingredients
  • Ashland
  • Tate Lyle PLC
简介目录
Product Code: 1280

The Global Frozen Bakery Additives Market was valued at USD 2.2 billion in 2024 and is estimated to grow at a CAGR of 4.8% to reach USD 3.6 billion by 2034. The growing influence of urban lifestyles and the shift toward quick, ready-to-bake food solutions are major factors driving this market forward. As consumers continue to prioritize convenience without compromising on quality or flavor, frozen bakery products have become more prominent in both home kitchens and commercial foodservice sectors. These offerings provide the comfort of freshly baked goods with minimal preparation, aligning well with the fast-paced routines of modern consumers. The need for innovation, variety, and indulgence in baked goods has elevated demand for advanced additive solutions to maintain product appeal.

Frozen Bakery Additives Market - IMG1

The increased interest in high-end, health-conscious, and specialty baked items has significantly fueled the frozen bakery additives segment. From gluten-free breads to gourmet pastries, these products require specific additives to maintain flavor, structure, and shelf stability. Additives are essential in delivering a uniform experience, ensuring the end product retains its desired texture and taste even after freezing and baking. Manufacturers are using these ingredients to address growing expectations for consistency and premium quality in every bite.

Market Scope
Start Year2024
Forecast Year2025-2034
Start Value$2.2 Billion
Forecast Value$3.6 Billion
CAGR4.8%

In 2024, the enzymes were valued at USD 581.9 million due to their functional benefits in enhancing dough flexibility, improving product softness, and extending shelf life. Enzyme innovations tailored to specific baked goods are helping manufacturers achieve better consistency. However, the cost factor and sensitivity to processing conditions may limit their adoption in some applications.

The frozen pizza crusts segment held the largest share at 32% in 2024 and is set to grow at a CAGR of 4.8% through 2034. Additives used in this segment focus on achieving the ideal crust texture, flavor retention, and enhanced freshness. Developments that improve crispiness and storage performance are contributing to continued growth in this category.

U.S. Frozen Bakery Additives Market held 83% share and generated USD 720.5 million in 2024. The presence of a highly organized bakery sector, large-scale food production facilities, and an established logistics network supports strong additive adoption across the country. Manufacturers rely on advanced frozen bakery solutions to meet evolving consumer demands, and the availability of cutting-edge ingredients further accelerates market growth in the region.

Key companies in the Global Frozen Bakery Additives Market include Corbion, Tate Lyle PLC, Puratos, Archer Daniels Midland Company (ADM), Lesaffre, Palsgaard, Kerry Group, Novozymes, Cargill, DowDuPont, Ingredients, Lonza Group, and Ashland. Top players in the frozen bakery additives market are strengthening their global presence through strategic product development, mergers, and geographic expansion. Companies are investing in R&D to create additives that enhance shelf life, texture, and nutritional content without compromising on flavor or safety. Partnerships with large-scale bakery manufacturers allow these firms to integrate innovations directly into product pipelines. Customization and clean-label trends have also pushed companies to develop solutions with fewer artificial ingredients while maintaining performance.

Table of Contents

Chapter 1 Methodology & Scope

  • 1.1 Market scope & definitions
  • 1.2 Base estimates & calculations
  • 1.3 Forecast calculations
  • 1.4 Data sources
    • 1.4.1 Primary
    • 1.4.2 Secondary
      • 1.4.2.1 Paid sources
      • 1.4.2.2 Public sources

Chapter 2 Executive Summary

  • 2.1 Industry synopsis, 2021-2034

Chapter 3 Industry Insights

  • 3.1 Industry ecosystem analysis
    • 3.1.1 Supplier Landscape
    • 3.1.2 Profit Margin
    • 3.1.3 Value addition at each stage
    • 3.1.4 Factor affecting the value chain
    • 3.1.5 Disruptions
  • 3.2 Impact forces
    • 3.2.1 Growth driver
      • 3.2.1.1 New product launches in the frozen bakery segment are expected to expand the industry.
      • 3.2.1.2 Rising health awareness is boosting demand for gluten-free products.
      • 3.2.1.3 Increasing disposable income is driving the demand for convenient food options.
    • 3.2.2 Pitfalls/challenge
      • 3.2.2.1 Strict food safety regulations can pose challenges.
      • 3.2.2.2 High production costs may limit profitability.
      • 3.2.2.3 Limited shelf life of some additives can affect quality.
    • 3.2.3 Opportunities
      • 3.2.3.1 Growing demand for convenience foods.
      • 3.2.3.2 Rising popularity of gluten-free and health-focused products.
      • 3.2.3.3 Expansion into emerging markets.
  • 3.3 Growth potential analysis
  • 3.4 Regulatory landscape
  • 3.5 Porter’s analysis
  • 3.6 PESTEL analysis
  • 3.7 Price trends
    • 3.7.1 By region
    • 3.7.2 By product
  • 3.8 Future market trends
  • 3.9 Technology and Innovation landscape
  • 3.10 Patent Landscape
  • 3.11 Trade statistics (HS code) (Note: the trade statistics will be provided for key) countries only
    • 3.11.1 Major importing countries
    • 3.11.2 Major exporting countries
  • 3.12 Sustainability and environmental aspects
    • 3.12.1 Sustainable practices
    • 3.12.2 Waste reduction strategies
    • 3.12.3 Energy efficiency in production
    • 3.12.4 Eco-friendly initiatives

Chapter 4 Competitive Landscape, 2024

  • 4.1 Introduction
  • 4.2 Company market share analysis
    • 4.2.1 By region
      • 4.2.1.1 North America
      • 4.2.1.2 Europe
      • 4.2.1.3 Asia Pacific
      • 4.2.1.4 Latin America
      • 4.2.1.5 Middle East Africa
  • 4.3 Company matrix analysis
  • 4.4 Competitive analysis of major market players
  • 4.5 Competitive positioning matrix
  • 4.6 Key developments
    • 4.6.1 Mergers & acquisitions
    • 4.6.2 Partnerships & collaborations
    • 4.6.3 New product launches
    • 4.6.4 Expansion plans

Chapter 5 Market Estimates & Forecast, By Product, 2021-2034 (USD Million) (Kilo Tons)

  • 5.1 Key trends
  • 5.2 Flavors & enhancers
    • 5.2.1 Natural
    • 5.2.2 Artificial
  • 5.3 Oxidising agents
  • 5.4 Colorants
    • 5.4.1 Natural
    • 5.4.2 Synthetic
  • 5.5 Enzymes
  • 5.6 Preservatives
  • 5.7 Reducing agents
    • 5.7.1 Ascorbic acid
    • 5.7.2 L-cysteine
    • 5.7.3 Sorbic acid
  • 5.8 Leavening agents
    • 5.8.1 Ascorbic acid
    • 5.8.2 L-cysteine
  • 5.9 Emulsifier
    • 5.9.1 Mono, di-glycerides & derivatives
    • 5.9.2 Lecithin
    • 5.9.3 Stearoyl lactylates

Chapter 6 Market Estimates & Forecast, By Application, 2021-2034 (USD Million) (Kilo Tons)

  • 6.1 Key trends
  • 6.2 Frozen bread
  • 6.3 Frozen biscuits & cookies
  • 6.4 Frozen cake & pastry
  • 6.5 Frozen pizza crust
  • 6.6 Frozen dough

Chapter 7 Market Estimates & Forecast, By Region, 2021-2034 (USD Million) (Kilo Tons)

  • 7.1 Key trends
  • 7.2 North America
    • 7.2.1 U.S.
    • 7.2.2 Canada
  • 7.3 Europe
    • 7.3.1 Germany
    • 7.3.2 UK
    • 7.3.3 France
    • 7.3.4 Spain
    • 7.3.5 Italy
    • 7.3.6 Rest of Europe
  • 7.4 Asia Pacific
    • 7.4.1 China
    • 7.4.2 India
    • 7.4.3 Japan
    • 7.4.4 Australia
    • 7.4.5 South Korea
    • 7.4.6 Rest of Asia Pacific
  • 7.5 Latin America
    • 7.5.1 Brazil
    • 7.5.2 Mexico
    • 7.5.3 Argentina
    • 7.5.4 Rest of Latin America
  • 7.6 MEA
    • 7.6.1 Saudi Arabia
    • 7.6.2 South Africa
    • 7.6.3 UAE
    • 7.6.4 Rest of Middle East and Africa

Chapter 8 Company Profiles

  • 8.1 Cargill, Inc.
  • 8.2 Corbion
  • 8.3 Kerry Group
  • 8.4 Archer Daniels Midland Company (ADM)
  • 8.5 Novozymes
  • 8.6 DowDuPont
  • 8.7 Palsgaard
  • 8.8 Lonza Group
  • 8.9 Lesaffre
  • 8.10 Puratos
  • 8.11 Ingredients
  • 8.12 Ashland
  • 8.13 Tate Lyle PLC