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Expanding Overall Bakery Industry Making the Way for Activated Cake Emulsifiers:
Activated cake emulsifier is a term which describes the instant properties of the emulsifier when included in the cake batter. The activation is attained by placing the emulsifier on the starch granules surface by means of a very sophisticated extrusion procedure. Owing to the numerous benefits it provides including easier production of cakes, improved texture with higher volume, lower production costs and additional benefits, the activated cake emulsifier is envisaged to witness tremendous growth in the near future.
Also, growing out-of-home consumption pattern coupled with a rise in demand for healthier bakery products, enhanced batter for cake making is becoming topical, which can enhance the market growth of the activated cake emulsifiers. Moreover, the shifting consumers’ preference for health foods, expanding overall bakery industry, and rising demand for the clean label and organic ingredients used in cakes are some of the primary factors playing a pivotal role in the growth of the activated cake emulsifier market.
Global Activated Cake Emulsifier Market: Key Players
Some of the key players operating in the global Activated Cake Emulsifier market are Palsgaard SA, PentaCake, BASF SE, Danisco A/S, SensoryEffects, Wacker Chemie AG, Masson Group Company Limited, Corbion N.V., Rich Products Corporation, The Bakels Group, Molkerei MEGGLE Wasserburg GmbH & Co.KG, Ingredion, Inc., Guangzhou Kegu Food, FrieslandCampina Kievit, United Food Industries, among others.
Global Activated Cake Emulsifier Market: Key Developments
In June 2016, Corbion N.V. added propylene glycol monoesters capabilities to one of company’s emulsifier production facilities. The applications of the line of ingredients include sweet goods, bakery mixes and more.
Opportunities for Global Activated Cake Emulsifier Market Participants
Consumers desire new cakes and new twists on current offerings – no matter where they buy it from, be it a bakery outlet, supermarket, their local craft baker or make it themselves. Consumers also want the cake or the mix to be reasonably priced and with a shorter list of ingredients, not to mention as healthy as possible. Activated cake emulsifier offers the perfect solution. Activated Cake Emulsifier has unique properties such as enhance batter whipping used in bakery products, improve volume, short whipping time, increase the stability of dough, others.
Also, the per capita consumption of cakes is increasing rapidly which is providing a lucrative opportunity for the activated cake emulsifier manufacturers. The consumers are increasingly challenging the industrial cake producers to offer high-quality, exotic cakes at a cheaper cost. Recent testing has also shown that activated cake emulsifiers work well in gluten-free applications. The producers could emphasize on making gluten-free specific activated cake emulsifiers to expand their position in such a competitive market.
Brief Approach to Research
FMI will follow a modeling-based approach and triangulation methodology to estimate data covered in this report. A detailed market understanding and assessment of the type, application, and distribution channel of the product segments included in the study is followed by carrying out a demand-side approach to estimate the sales of target product segments, which is then cross-referenced with a supply-side assessment of value generated over a pre-defined period. The statistics and data are collected at a regional level, consolidated and synthesized at a global scale to estimate the overall market sizes.
The report covers exhaustive analysis on:
- Activated Cake Emulsifier Market Segments
- Activated Cake Emulsifier Market Dynamics
- Activated Cake Emulsifier Market Size
- Activated Cake Emulsifier Supply and Demand
- Current Trends/Issues/Challenges pertaining to Activated Cake Emulsifier Market
- Competition Landscape and Emerging Market Participants in Activated Cake Emulsifier Market
- Technology related to Production/Processing of Activated Cake Emulsifier
- Value Chain Analysis of the Activated Cake Emulsifier Market
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Regional analysis includes:
- North America (U.S., Canada)
- Latin America (Mexico, Brazil)
- Europe (Germany, U.K., France, Italy, Spain, Poland, Russia)
- East Asia (China, Japan, South Korea)
- South Asia (India, Thailand, Malaysia, Vietnam, Indonesia)
- Oceania (Australia, New Zealand)
- Middle East & Africa (GCC Countries, Turkey, Northern Africa, South Africa)
On the basis of Product Type, the global Activated Cake Emulsifier market has been segmented as –
- Polyglycerol Esters
- Lactic Acid Esters
On the basis of Source, the global Activated Cake Emulsifier market has been segmented as –
On the basis of Form, the global Activated Cake Emulsifier market has been segmented as –
On the basis of application, the global Activated Cake Emulsifier market has been segmented as –
- Pound Cake
- Butter Cake
- Sponge Cake
- Dorayaki (Bean-Jam Pancakes)
- Detailed overview of parent market
- Changing dynamics of the activated cake emulsifier market in the industry
- In-depth market segmentation and analysis
- Historical, current, and projected market size in terms of volume and value
- Recent industry trends and developments in the activated cake emulsifier market
- Competitive landscape of the activated cake emulsifier market
- Strategies of key players and products offered
- Potential and niche segments, geographical regions exhibiting promising growth
- A neutral perspective on activated cake emulsifier market performance
- Must-have information for activated cake emulsifier market players to sustain and enhance their market footprint
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