Bakery Enzymes Market Outlook
According to the report by Expert Market Research (EMR), the global bakery enzymes market price, is projected to grow at a CAGR of 6.50% between 2023 and 2028. Aided by the increasing demand for healthier and quality baked goods and the broadening applications of bakery enzymes in various products, the market is expected to grow significantly by 2028.
Bakery enzymes are specialised proteins that act as catalysts in various baking processes, enhancing dough stability, prolonging softness, improving volume, and ensuring uniform crumb structure in baked goods. These enzymes are used in a range of products, such as bread, cakes, pastries, and cookies. In addition to their functional benefits, bakery enzymes also contribute to the nutritional value of these products, making them an indispensable ingredient in the baking industry.
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The growing consumer preference for healthier and superior quality baked goods is a primary driver of the global bakery enzymes market growth. With increasing awareness of the nutritional value and the quality attributes that bakery enzymes bring to baked products, there has been a notable shift towards enzyme-fortified bakery products. Furthermore, the rising trend of clean-label and organic foods has amplified the demand for bakery enzymes, given their natural and sustainable properties. The market is also anticipated to benefit from advancements in process technology, such as the use of recombinant methods to increase baking enzyme yields through fermentation.
The expanding applications of bakery enzymes in various products also play a significant role in propelling the bakery enzymes market development. Enzymes such as protease, amylase, xylanase, and lipase are used extensively across the baking industry. For instance, amylase aids in the fermentation process, while xylanase improves dough stability and increases volume, leading to a better texture and appearance of the final product. Such functional benefits of bakery enzymes have led to their increased usage in the market.
Moreover, the growing demand for gluten-free and low-carbohydrate bakery products has resulted in an increased focus on bakery enzymes as a key ingredient. The rise in health-conscious consumers and the increasing popularity of dietary restrictions have positioned bakery enzymes as essential in the production of specialised bakery products. This shift is further boosting the bakery enzymes market expansion.
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Bakery Enzymes Market Segmentation
The market can be divided based on type, application, distribution channel, and region.
Market Breakup by Type
- Carbohydrase
- Amylase
- Hemicellulose
- Protease
- Lipase
- Others
Market Breakup by Application
- Bread
- Cakes and Pastries
- Others
Market Breakup by Distribution Channel
- Hypermarkets/Supermarkets
- B2B
- E-Commerce
- Speciality Retail
- Others
Market Breakup by Region
- North America
- Europe
- Asia Pacific
- Latin America
- Middle East and Africa
Competitive Landscape
The EMR report looks into the market shares, plant turnarounds, capacities, investments, and acquisitions and mergers, among other major developments, of the global bakery enzymes companies. Some of the major key players explored in the report by Expert Market Research are as follows:
- Novozymes A/S
- Koninklijke DSM N.V.
- AB Enzymes GmbH
- Maps Enzymes Ltd.
- Aumenzymes
- Others
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