Technical / White Paper

The Baked Good Segment – A Market Yearning for Hydrocolloids

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This Technical / White Paper has been written by CP Kelco , and any views and opinions expressed do not necessarily reflect those of www.foodnavigator.com

The Baked Good Segment – A Market Yearning for Hydrocolloids

The bakery category has experienced strong trends towards industrialization. The main drivers are occurring at the consumer and manufacturer level.  Along with increased living standards and disposable incomes, new product developments and advertising are driving a projected growth rate of ~6.0% in the next 5 years.

CP Kelco’s portfolio offers a perfect fit for manufacturers, from dry cake mixes, to par-baked fresh or frozen doughs. CP Kelco ingredients improve the eating quality and shelf life, PLUS offer better “workability” in the manufacturing process.

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