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Bakery Enzymes Market Size, Share And Global Trend By Product Type (Carbohydrase, Protease, Lipase), By Application (Breads, Cake&Pastries, Cookies&Biscuits), And Geography Forecast Till 2022-2029

Region : Global | Report ID: FBI100531 | Status : Ongoing

 

KEY MARKET INSIGHTS

The demand for bakery enzymes is anticipated to witness a swift rise during the forecast period, due to rising demand for bakery products across the globe, especially in developed markets. Presence of numerous functional properties in bakery enzymes is expected to fuel their demand in the production of bakery products, which in turn is projected to fuel their market growth.

Key companies operating in the global bakery enzymes market are focusing on the launch of innovative & safe products and getting approval from major food ingredient regulatory authorities to commercialize the product and increase their market prominence. Novozymes A/S, DowDuPont Inc., AB Enzymes GmbH, and Royal DSM are some of the key companies performing in the global bakery enzymes market.

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Enzymes are catalytic agents that are obtained from plants, fungi, animals, yeast, and others. Enzymes are major food ingredients used in the manufacturing of food & beverage products. Bakery enzymes have wide application in the production of various baked products, as they are potentially able to improve the texture, quality, and shelf-life of baked goods. Bakery enzymes can also help in improving the machinability, flour mixing time, and increasing oxidation.

Increasing demand for convenience and processed food across the globe is escalating the demand for baked products, which in turn is expected to aid the growth of bakery enzymes market. Launch of new and advanced products by key market players, coupled with increasing utilization of bakery enzymes in baked products to achieve ideal texture and flavor is projected to fuel the market growth of bakery enzymes. Furthermore, increasing per capita income of people and changing eating habits is expected to contribute to the growth of the market.

Excessive consumption of bakery products such as bread, cookies, and others may affect human health negatively, which in turn is anticipated to hamper the growth of the bakery enzymes market. Furthermore, stringent governmental regulations on the usage and commercialization of food enzymes can obstruct the market growth during the forecast period.

Key Players Covered

Some of the major companies that are present in the global bakery enzymes market are DowDuPont Inc., Novozymes A/S, Royal DSM, AB Enzymes GmbH, Engrain, Dyadic International Inc., Advanced Enzyme Technologies Limited, SternEnzym GmbH & Co KG, Maps Enzyme Limited, Amano Enzyme Inc., and Aum Enzymes among the other players operating in the global bakery enzymes market.

SEGMENTATION

SEGMENTATION

 DETAILS

By Product Type

·      Carbohydrase

Ø  Amylase

Ø  Xylanase

Ø  Cellulose

·      Protease

·      Lipase

·      Others

By Application

·      Breads

·      Cake & Pastries

·      Cookies & Biscuits

·      Others

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 and Rest of ME&A)

                               

On the basis of product type, the global bakery enzymes market has been segmented into carbohydrase, lipase, amylase, protease, and others. Carbohydrase segment is projected to hold the major market share in the global bakery enzymes market, owing to the wide application of the product in the production of a number of baked products. Carbohydrase enzymes have high thermal stability, and can potentially improve the texture and shelf-life of the food product, which is expected to boost the demand of the product and hence contribute in the segment’s growth during the forecast years.

On the basis of application, the global bakery enzymes market has been segmented into bread, cake & pastries, cookies & biscuits, and others. The bread segment is expected to dominate the global bakery enzymes market during the forecast years, due to high consumption of the product in developed economies. Bread is used as a major ingredient in widely consumed food products, such as pizza, burger, hot dogs, and others hence the segment is expected to witness continuous rise during the forecast period.

Regional Analysis

North America is projected to dominate the global bakery enzymes market, owing to high consumption of baked goods by population-based in North America, especially in the US. Increased consumer inclination towards processed and convenience food products, of which, baked goods are a major part, is expected to fuel the bakery enzymes market growth of North America. Asia Pacific is expected to grow at a rapid pace during the forecast years, due to rapid growth in food processing industry of the region, attributed by increasing population of the major economies of APAC, such as India and China. Increased product launches in Asia Pacific, coupled with increased governmental support to the use of bakery enzymes in baked goods is further expected to aid the rise of bakery enzymes market.

Key Industry Developments

  • In June 2018, Royal DSM introduced a new product called BakeZyme AAA, in its range of BakeZyme baking enzymes. The product claims to be an alternative to absorbic acid and can maintain ideal bread volume and texture.
  • In 2018, DuPont Health and Nutrition announced the launch of POWERBake 6000, a new enzyme strengthening solution that can add consistency and tolerance in buns and breads. The product can be used in combination with other ingredients or enzymes for applications in production of various bakery goods.

  • Ongoing
  • 2021
  • 2018-2020

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