Description
Malt usually consists of germinated
cereal grains such as barley. These grains are softened by steeping them in
water and are later dried in hot air, which allows the grains to germinate.
This process is called as ‘malting’. It allows the conversion of starch content
within the grain to sugars such as glucose and fructose. Alternatively, it can
be used for flavoring. The different types of products made using malt include
malted milk, malt bread, and malt beverages such as beer, whiskey, and
non-alcoholic beverages.
To
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Malt can be grouped into two
categories based on its function, namely diastic and nondiastic. Diastic malt
contains active enzymes which break starch into sugars. It is mainly used in
baking goods such as breads and bagels due to the superior texture, taste, and
the nutrition that it imparts to baking goods. Nondiastic powder does not
contain any active enzymes, thus, there is no conversion process involved. It
is commonly used in drinks for flavoring.
This research report analyzes this
market depending on its market segments, major geographies, and current
market trends. Geographies analyzed under this research report include
- North America
- Asia Pacific
- Europe
- Rest of the World
This report provides comprehensive analysis of
- Market growth drivers
- Factors limiting market growth
- Current market trends
- Market structure
- Market projections for upcoming years
This report is a complete study of
current trends in the market, industry growth drivers, and restraints.
It provides market projections for the coming years. It includes
analysis of recent developments in technology, Porter’s five force model
analysis and detailed profiles of top industry players. The report also
includes a review of micro and macro factors essential for the existing
market players and new entrants along with detailed value chain
analysis.
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