Flour Treatment Agent Market: Trends, Forecast and Competitive Analysis

Trends, opportunities and forecast in flour treatment agent market to 2026 by agent type (fungal alpha-amylase, galaxium pentahydrate pearls, galimax, calcium lactate, magnesium lactate, and L-cysteine), end use industry (bakery products (bread, tortilla, pizza dough, frozen products, pies, and confectionery products), grain mill products (ready-made flour mixes and dough and pasta), and functional food and nutrition (nutritional supplements and dietetic products)), form (powder, granules, tablets, and liquid), and region (North America, Europe, Asia Pacific, and the Rest of the World)

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The future of the flour treatment agent market looks promising with opportunities in the bakery products, grain mill products, and functional food and nutrition industries. The global flour treatment agent market is expected to grow with a CAGR of 2% to 4% from 2021 to 2026. The major drivers for this market are growth in bakery and baking products and increasing demand for food and nutritional products.

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Flour Treatment Agent Market by Agent Type, Form and End Use Industry

Flour Treatment Agent Market: Trends, Forecast and Competitive Analysis

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Flour Treatment Agent Market: Trends, Forecast and Competitive Analysis