Crumb softener is finding widespread use, especially in baked food items, as long-shelf life and prolonged preservation gain traction in the fresh, packed, and frozen-bread sectors. Furthermore, the low cost of crumb softener is influencing its use to keep a wide range of bakery products stale-proof for several weeks, allowing for more transportation, longer storage, and lower returns.
Crumb softener is an anti-staling agent that, when added to bakery products such as breads, cakes, pastries, pizzas, and tortillas, among others, provides long-shelf life, appealing quality, and freshness, all of which are key quality indicators in the minds of customers. When diacetyl tartaric esters of mono and diglycerides (DATEM) and sodium stearoyl lactylate (SSL) were used in recent studies with fiber-enriched breads, they showed positive results in terms of increased volume and crumb texture, which could lead to a surge in crumb softener adoption.
The growing bakery industry, combined with the growing demand for natural alternatives to chemical additives, has prompted crumb softener manufacturers to develop custom-made modular approaches to produce natural crumb softener, potentially accelerating the growth of the natural crumb softener market. To stay ahead of the competition in the crumb softener market, crumb softener manufacturers are rapidly considering the removal of some chemical dough conditioners and replacing them with the best available enzyme solution.
Market Forecast for Crumb Softeners
Crumb softener is used to slow down the rate of staling or to aid in the retrogradation of bakery products, extending their shelf life. As a result, crumb softeners are frequently referred to as anti-staling agents. It can be purchased as a bacterial enzyme or obtained through distillation from other sources. Diacetyl tartaric esters of mono and diglycerides are among these chemicals (DATEM). However, DATEM and monoglycerides crumb softener side effects have recently been reported, and many producers are focusing their efforts on resolving these issues.
In 2016, for example, the agro-based company Cargill introduced a label-friendly alternative to chemically derived crumb softener. A functional and cost-effective soy lecithin alternative is available in liquid form. This also aligns with consumer demand for genuine natural ingredients and the company’s production methods for bakery ingredients and additives like crumb softener.
Key Takeaways from the Global Crumb Softener Market
The crumb softener market is primarily defined by new and innovative bread improver product launches.
Puratos, a bakery ingredient manufacturer, introduced the S500 Sense brand of bread improvers in 2013, with the goal of enhancing flour quality fluctuations in the United Kingdom while maintaining product taste profiles.
Mirpain, a milling and bakery ingredient manufacturer, introduced a new line of bread improvers in 2016, with the goal of extending the shelf-life stability and softness of the bread.
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