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Flour Treatment Agents Market

Flour Treatment Agents Market Analysis By Form (Powder, Granules, Tablets & Liquid Flour Treatment Agent) By Agent Type (Fungal Alpha-amylase, Galaxium Pentahydrate Pearls, Galimax, Calcium Lactate, Magnesium Lactate & L-cysteine) By End-Use & Region – Insights 2022 to 2032

Analysis of Flour Treatment Agents market covering 30 + countries including analysis of US, Canada, UK, Germany, France, Nordics, GCC countries, Japan, Korea and many more

Flour Treatment Agents Market Outlook (2022-2032)

The global flour treatment agents market is currently valued at US$ 843 million and is expected to expand at a CAGR of 3.9% to reach a market size US$ 1.24 billion by 2032.

Bakers frequently use flour treatment agents to improve flour performance when producing bread and to make the dough easier to manage during baking.

Report Attributes

Details

Flour Treatment Agents Market Size (2022E)

US$ 843 Million

Forecasted Market Value (2032F)

US$ 1.24 Billion

Global Market Growth Rate (2022-2032)

3.9% CAGR

North America Market Share (2022)

21.3%

Europe Market Share (2022)

25.6%

Market Share of Top 3 Countries

26.5%

Key Companies Profiled

  • Corbion
  • AB Mauri
  • Nutricepts, Inc.
  • Canton Chem, Inc.
  • Penta Manufacturing Company
  • Brolite Products Co., Inc.
  • Handary
  • RIKEN VITAMIN Co., Ltd.
  • Pakmaya
  • PeroxyChem
  • Winovazyme Biological Science & Technology Co. Ltd
  • Ronas Chemicals Ind. Co. Ltd.
  • Beldem
  • Jiangsu Kolod Food Ingredients Plant
  • Shine Star (Hubei) Biological Engineering Co., Ltd

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Flour Treatment Agent Sales Analysis (2017-2021) Vs. Market Forecasts (2022-2032)

Food additives called flour treatments are added to flour to enhance baking performance. Flour is a powder produced by grinding raw grains, seeds, or roots such as wheat, rice, barley, corn, peanuts, soybeans, potatoes, and oats. Different dishes are prepared with flour, which strengthens the dough-forming characteristics and enhances the gluten's ability to retain gas.

Benzoyl peroxide and other bleaching and oxidising agents as well as ascorbic acid, potassium bromate, potassium iodate, azodicarbonamide, and other substances with moisturizing, gluten-, and starch-removal capabilities are used in the treatment of flour.

Protein and starch-rich flour treatment agents are typically employed in bread items to reinforce product quality, increase moisture absorption, and improve texture. To add protein to any product, soy flour, which has a protein content of 40%, is utilized. High need for baking procedures is driving the sales of flour treatment agents.

According to Fact.MR, a market research and competitive intelligence provider, global flour treatment agent sales are set to expand at a CAGR of 3.9% to reach US$ 1.24 billion by 2032.

Flour treatment agent market forecast by Fact.MR

Flour Treatment Agents Market

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What is Fuelling the Sales of Flour Treatment Agents?

“High Demand from Food Industry for Flour Treatment Solutions”

With shifting food consumption patterns and a growing population, wheat and soybeans are becoming more and more crucial for feeding the world's population. The providers of flour and milling services succeed in influencing consumer food habits and standardizing food quality.

Demand for healthy food is growing as people become more health-conscious, and all processed and bakery food makers are prone to make items with as many healthy ingredients as possible. Protein, healthy fat, starch, and other product requirements can all be met via flour treatments. This element is significantly increasing the market need for flour treatment agents.

The need for flour treatments is rising as more people across the world use dough for things such as bakery goods, noodles, pizzas, and other products. These products are mixed with flour treatment agents to keep the dough thick, texturized, and wet as required.

Flour treatment is a crucial component of cookies, biscuits, and other baked goods, and the demand for these goods is rising dramatically on a global scale, which is fuelling the market for flour treatment agents.

Modern factory baking now uses flour treatment agents to speed up dough fermentation. Flour treatment agents can also be used to condition dough by giving it a pleasant texture. Providing gluten-free components has been a new trend in the market for flour treatment agents.

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Competitive landscape highlights only certain players
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What Path Should New Flour Treatment Agent Manufacturers Take?

“New Market Players Can Focus on Creating Natural Flour Treatment Agents”

The explosive rise of bakery and baking items has compelled the producers of these goods to use cutting-edge materials and agents. To outperform the competition, many producers in the baking sector have begun utilizing contemporary food additives (such as flour treatment agents) and methods.

Manufacturers are switching to natural flour treatment agents such as ascorbic acid, a highly refined and purified extract from organic sources such as citrus fruit, as a result of growing concerns about the usage of dangerous flour treatment agents.

Additionally, the baking sector has always been on the rise, evolving quickly in response to customer needs, new trends, and technological advancements. Consequently, the market for baking components, such as flour treatment agents, has lucrative potential, and manufacturers can readily tap into customer preferences to drive revenues.

Key Developments :

  • With the most recent addition to Pristine in 2018, Corbion raised the bar for organic baking. This results in new GMO-free products. This has opened up a whole new world for baking.
  • In 2017, Nutricepts teamed up with CrystalBan to create cheese in variations such as Colby and Cheddar. In addition, by avoiding calcium lactate crystal formation, they have advanced to a new level.

How is the Flour Treatment Agents Market Performing across the World?

“Europe Handsomely Leads Flour Treatment Agents Market Due to High Demand for Bakery Products”

The regions of North America and Europe see very high usage of flour treatment products. In 2022, North America and Europe are expected to account for 21.3% and 25.6% of the global market share, respectively.

High market opportunities for flour treatment agent manufacturers are in these regions where fast food and bakery items are traditionally consumed, and the number of consumers is growing daily. Countries in& the Asia Pacific region are expanding economically, in terms of population, and per capita income as well.

Consumption of bakery goods and processed foods is skyrocketing in this region, which is opening up enormous prospects for the worldwide flour treatment compounds industry.

With the largest population of bread consumers and a large bakery industry that imports flour treatment solutions, the Middle East and Africa region offers considerable market space and potential for flour treatment agent manufacturers.

Which End-use Industry Accounts for High Consumption of Flour Treatment Agents?

“Flour Treatment Agents Highly Used in Making Bakery Products to Enhance Product Quality”

In the last ten years, the market for bakeries and baking goods has grown significantly. The baking industries are utilising contemporary food ingredients and methods.

When it comes to managing the dough, the flour treatment agent is essential since it enhances the performance of the flour during the bread-making process.

The addition of a flour treatment agent will aid in the maturing of the flour and improve its texture because freshly milled flour without any treatment doesn't create good bread.

As a result, the flour has a uniform appearance, and managing dough under processes like fermentation is also made simple. On the other hand, flour treatment agents are employed to guarantee good loaf volume and to enhance the crumb's structure, colour, and softness.

In the baking business, vitamin C is the most often used flour treatment agent since it helps to strengthen the dough and adds a good volume to the bread.

Because of its latest trends, innovation, and demand for workers based on region, baking has always been a growing sector. As a result, the market for baking ingredients such as flour treatment compounds looks promising.

Competitive Landscape

Over the coming years, contemporary food will spread like wildfire. Food additives will rise as a result of increased manufacturing of contemporary food to preserve the food.

Along these principles, the food and beverage industry has a clear use case for flour treatment agents. It is anticipated that the market for flour treatment agents would expand significantly in the following ten years.

The main tactics used by market participants include the introduction of novel products, mergers and acquisitions, fundamental partnerships, and potentially powerful alliances.

Key Segments Covered in Flour Treatment Agents Industry Research

  • Flour Treatment Agents Market by Form :

    • Powder
    • Granules
    • Tablets
    • Liquid
  • Flour Treatment Agents Market by Agent Type :

    • Fungal Alpha-amylase
    • Galaxium Pentahydrate Pearls
    • Galimax
    • Calcium Lactate
    • Magnesium Lactate
    • L-cysteine
  • Flour Treatment Agents Market by End Use :

    • Bakery Products
      • Bread, Tortilla
      • Pizza Dough
      • Frozen Products
      • Pies
      • Confectionery Products
    • Grain Mill Products
      • Ready-made Flour Mixes & Dough
      • Pasta
    • Functional Food & Nutrition
      • Nutritional Supplements
      • Dietetic Products
  • Flour Treatment Agents Market by Region :

    • North America
    • Latin America
    • Europe
    • East Asia
    • South Asia & Oceania
    • MEA

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From 2022 to 2032, the global flour treatment agents market is projected to expand at 3.9% CAGR.

The flour treatment agents market currently accounts for US$ 843 million.

By 2032, flour treatment agent demand is anticipated to reach US$ 1.24 billion.

The Europe flour treatment agents market holds 25.6% share of the global market.

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