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Bread Improvers Market Size, Share & Industry Analysis, By Ingredient (Emulsifiers, Enzymes, Oxidizing Agents, Others), By Application (Bread, Cakes, Others), By Form (Powder, Liquid & Semi-Liquid) And Regional Forecast, 2024-2032

Region :Global | Report ID: FBI106035 | Status : Ongoing

 

KEY MARKET INSIGHTS

In recent years, the consumption of whole-grain food products has significantly increased. Globalization has led to new markets such as Japan and China add bread to their diet. Additionally, the increase in fast food restaurants have resulted in use of breads to develop different food such as burgers and pizzas. With the popularization of the western food chain such as Pizza Hut, Dominos in Asia-pacific and middle eastern countries, the demand for bread products is significantly increasing. This acts as a major factor, which is boosting the growth of bread improvers in the global market.


Bread improver is a blend of flour-based components that helps to improve the surface of breads. Yeast is the major ingredient of bread. Additional ingredients present in the bread improver include a mixture of various acids, enzymes, and other functional ingredients. These products are useful in improving the features of bread. The addition of bread improver helps to improve and modify the characteristics of the dough and improve the quality.

The addition of bread improver helps to stimulate the production of gas by the yeast. The yeast helps to develop carbon dioxide by breaking down the sugar into different enzymes. It also helps to modify the structure of dough and improve the expansion of dough. The bread modifiers are applied in the bakery in proper amounts to prevent too much softening or hardening of the final product.

In recent years, the demand for bakery products has increased. As the production increase, it became important to improve the quality of the bread that is produced. As it is difficult to control the quality of flour that is used to prepare the bread, the production process of bread is controlled by using bread improver. The addition of bread improver helps to enhance the gluten and make the product elastic. This makes it easier for the machines to operate on the dough. The oxidation also helps to make the bread whiter and deepens the surface color of the bread.

There are different types of bread improvers available in the market; some of these products are manufactured especially for commercial purposes. The common types of bread improvers used for commercial include DATEM, monoglyceride, and calcium stearoyl lactylate. They help to improve the product quality, texture and increase the tenderness of the dough.

Customers are looking forward to clean label products and hence expect that the manufacturers will use such clean label-friendly bread improvers to produce bread. Hence, the companies need to develop innovative and consumer-friendly product without affecting the final product. As per the reports provided by L.E.K, around 60% of the customers prefer to buy clean label products with no artificial ingredients added in them. Therefore, to tap into this opportunity, companies such as Kerry Ingredient offer non-GMO lecithin in powdered form to improve the texture of the breads. As these products do not contain the processed ingredient, the cost of final food products manufactured using clean label bread improvers is thus higher than products made using traditional ingredients.

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Key Market Driver -

Increasing Demand for Bakery Products.

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Key Market Restraint -

Cost of Clean Label Products Is High.


Key Players Covered:


The key players of bread improvers market are E.I Du Pont De Nemours and Company, Archer Daniels Midland Company, AB Mauri, and Ireks GMBH. Other players include Fazer Group, Corbion N.V, Nutrex N.V, Group Soufflet, Puratos Group, Lallemand Inc., PAK Holding, Watson Inc., Bakels Worldwide, Lesaffre, BreadPartners, Cain Food Industries, and Kerry Group.

Among the different ingredients used for developing bread, emulsifiers are expected to register significant growth. The emulsifiers are easily accessible in the market due to their lower cost. They are also used to manufacture clean label products that have led to the increased growth of the product in the market.

Among the application, the demand for bread improvers to manufacture bread is increasing significantly. As the demand for bakery goods and bread in significantly increasing in developed as well as developing countries, the demand for bread improvers is also expected to increase. In countries such as India and Japan, the consumer's consumption pattern is affected due to exposure to western culture. This has led to the demand for food products such as bread, cakes, and other bakery products in the region.

Regional Analysis:


Europe is the largest consumer of bread products leading to the increasing demand for bread improvers in the region. There is also an increasing demand for different variety of bread products among the customers. Bread consumption is also associated with various traditions in the region and is used as a staple product in different countries. Health-conscious customers are looking for various new products that are rich in fiber such as whole-grain food products and products rich in omega-3. Hence, companies are developing new product varieties of bread improvers to improve the product's physical characteristics.

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Segmentation


























  ATTRIBUTE

  DETAILS

By Ingredient



  • Emulsifiers

  • Enzymes

  • Oxidizing Agents

  • Others



By Application



  • Bread

  • Cakes

  • Others



By Form



  • Powder

  • Liquid & Semi-Liquid



By Geography



  • North America (U.S., Canada, and Mexico)

  • Europe (France, Germany, Italy, Spain, U.K., Russia, and Rest of Europe)

  • Asia Pacific (China, India, Japan, Australia, and Rest of Asia Pacific)

  • South America (Brazil, Argentina, and Rest of South America)

  • Middle East & Africa (South Africa, UAE, and Rest of ME&A)



Key Industry Developments



  • In 2020, Novozymes introduced Gluzyme Fortis, an enzymatic solution to strengthen the gluten and improve the characteristic of dough. This solution makes it easier to produce the dough in warm climatic conditions.





  • Ongoing
  • 2023
  • 2019-2022

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