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Forecasts indicate that the worldwide baking enzymes market will expand from its 2024 valuation of $729.52 million, at a CAGR of 7.5%. This industry is anticipated to be driven by the substantial increase in fast food consumption worldwide. Fast food consumption has risen sharply in recent years, especially in emerging economies like India and China. Baking items are in high demand, particularly in developing countries, due to rising disposable income, rising consumption of fast food (including burgers, pizza, and pastries), and rising middle-class aspirational spending.
Several variables affect the baking process, including but not limited to: humidity, temperature, changes in machinery, and fresh harvests. Baking enzymes including protease, carbohydrase, and lipase improve dough machinability, volume, and crumb structure, leading to consistently good products. There will likely be a rise in the need for lipases in the coming years. Baking using lipases allows for faster mixing and no-time dough procedures. By enhancing dough rheology, stability, and strength, these enzymes make dough more machinability.
A large portion of the consumer base is increasingly purchasing ready-made and confectionery food items due to their busy lifestyles. Bakery enzymes are preservatives that are added to baked goods to improve their flavor, texture, color, and a host of other qualities. They also play a significant role in the fermentation and relaxation of dough, stability of dough, preservation of crumb softness, enhancement of flour, and volume. These are even employed to cater to the evolving needs of customers, such as gluten-free bread with reduced salt content, as well as healthier and more appetizing bakery items. From 2020 to 2025, the Baking Enzymes Market is expected to be driven by factors such as increasing product innovation, the influence of e-commerce and social media, and ongoing efforts to increase enzyme quality for longer shelf life.
The baking enzymes market is expected to have positive growth because to the rising demand for processed and packaged bakery products, which is fueled by people's busy lifestyles and their preference for fresh and ready-to-eat breakfast foods. A wide variety of processed bakery goods can benefit from the use of baking enzymes, which facilitate biochemical reactions and enhance their overall quality. Furthermore, the enzyme can be used to aid in gas retention, lower protein flour levels in biscuits and crackers, standardize bread quality, and guarantee uniform browning, all of which will contribute to the expansion of the firm.
Bread, cakes, and pastries, which are heavily reliant on enzymes, may see increased demand from consumers due to rising global consumption of processed bakery foods. The use of fermentation technologies in contemporary bread factories, along with ongoing advancements in the biotechnology industry, will propel the baking enzymes market to new heights. Enzymes are in high demand because they increase the food's mineral bioavailability, which in turn boosts the product penetration rate.
The market for baking enzymes is expected to experience significant growth due to the rising demand for these products in the food industry. In addition, the use of enzymes in the creation of gluten-free baking products is expected to drive growth in the business during the predicted period. In addition, important players in the business may look forward to a plethora of opportunities brought about by factors including increasing urbanization, disposable money, and millennials' penchant for bread and cakes. Overly expensive research and development expenses, along with stringent and severe regulations governing the manufacture and usage of enzymes, could potentially reduce the market value of baking enzymes as a whole.
During the forecast period of 2021–2031, the worldwide baking enzymes market is expected to expand at a positive pace. The rising demand for baked goods is driven by the increasing need for processed and convenience foods around the world. As a result, the worldwide baking enzymes market is expected to have strong growth during the projected period. Increased demand for bakery enzymes to achieve ideal texture and flavor, together with the launch of innovative products by prominent market participants, is anticipated to propel the global baking enzyme market upwards. The global baking enzymes market is expected to increase in the coming years due to factors such as changing dietary habits and rising per capita income.
Report Coverage
Global Baking Enzymes research report categorizes the market for global based on various segments and regions, forecasts revenue growth, and analyzes trends in each submarket. Global Baking Enzymes report analyses the key growth drivers, opportunities, and challenges influencing the global market. Recent market developments and Baking Enzymes competitive strategies such as expansion, product launch and development, partnership, merger, and acquisition have been included to draw the competitive landscape in the market. The report strategically identifies and profiles the key Baking Enzymes market players and analyses their core competencies in each global market sub-segments.
Key Points Covered in the Report
Competitive Environment:
The research provides an accurate study of the major organisations and companies operating in the global Baking Enzymes market, along with a comparative evaluation based on their product portfolios, corporate summaries, geographic reach, business plans, Baking Enzymes market shares in specific segments, and SWOT analyses. A detailed analysis of the firms' recent news and developments, such as product development, inventions, joint ventures, partnerships, mergers and acquisitions, strategic alliances, and other activities, is also included in the study. This makes it possible to assess the level of market competition as a whole.
List of Major Market Participants
Cargill, Incorporated (U.S.), ADM (U.S.), Associated British Foods plc (U.K.), DSM (Netherlands), Kerry Group plc (Ireland) AAK AB (Sweden), British Bakels (U.K.), Corbion (Netherlands), International Flavors & Fragrances Inc (U.S.), Dawn Food Products, Inc. (U.S.), BASF SE (Germany), DuPont (U.S), Aumenzymes (India), Amano Enzymes Inc. (Japan), Soufflet Biotechnologies (France)
Primary Target Market
Market Segment:
This study forecasts global, regional, and country revenue from 2019 to 2031. INFINITIVE DATA EXPERT has segmented the global Baking Enzymes market based on the below-mentioned segments:
Global Baking Enzymes Market, By Type
Protease
Carbohydrase
Lipase
Others
Global Baking Enzymes market, By Application
Cakes & Pastries
Breads
Pies
Biscuits & Cookies
Others
Global Baking Enzymes Market, By End User
Industries
Household/retail
Food service sector
Global Baking Enzymes market, Regional Analysis
Several variables affect the baking process, including but not limited to: humidity, temperature, changes in machinery, and fresh harvests. Baking enzymes including protease, carbohydrase, and lipase improve dough machinability, volume, and crumb structure, leading to consistently good products. There will likely be a rise in the need for lipases in the coming years. Baking using lipases allows for faster mixing and no-time dough procedures. By enhancing dough rheology, stability, and strength, these enzymes make dough more machinability.
A large portion of the consumer base is increasingly purchasing ready-made and confectionery food items due to their busy lifestyles. Bakery enzymes are preservatives that are added to baked goods to improve their flavor, texture, color, and a host of other qualities. They also play a significant role in the fermentation and relaxation of dough, stability of dough, preservation of crumb softness, enhancement of flour, and volume. These are even employed to cater to the evolving needs of customers, such as gluten-free bread with reduced salt content, as well as healthier and more appetizing bakery items. From 2020 to 2025, the Baking Enzymes Market is expected to be driven by factors such as increasing product innovation, the influence of e-commerce and social media, and ongoing efforts to increase enzyme quality for longer shelf life.
The baking enzymes market is expected to have positive growth because to the rising demand for processed and packaged bakery products, which is fueled by people's busy lifestyles and their preference for fresh and ready-to-eat breakfast foods. A wide variety of processed bakery goods can benefit from the use of baking enzymes, which facilitate biochemical reactions and enhance their overall quality. Furthermore, the enzyme can be used to aid in gas retention, lower protein flour levels in biscuits and crackers, standardize bread quality, and guarantee uniform browning, all of which will contribute to the expansion of the firm.
Bread, cakes, and pastries, which are heavily reliant on enzymes, may see increased demand from consumers due to rising global consumption of processed bakery foods. The use of fermentation technologies in contemporary bread factories, along with ongoing advancements in the biotechnology industry, will propel the baking enzymes market to new heights. Enzymes are in high demand because they increase the food's mineral bioavailability, which in turn boosts the product penetration rate.
The market for baking enzymes is expected to experience significant growth due to the rising demand for these products in the food industry. In addition, the use of enzymes in the creation of gluten-free baking products is expected to drive growth in the business during the predicted period. In addition, important players in the business may look forward to a plethora of opportunities brought about by factors including increasing urbanization, disposable money, and millennials' penchant for bread and cakes. Overly expensive research and development expenses, along with stringent and severe regulations governing the manufacture and usage of enzymes, could potentially reduce the market value of baking enzymes as a whole.
During the forecast period of 2021–2031, the worldwide baking enzymes market is expected to expand at a positive pace. The rising demand for baked goods is driven by the increasing need for processed and convenience foods around the world. As a result, the worldwide baking enzymes market is expected to have strong growth during the projected period. Increased demand for bakery enzymes to achieve ideal texture and flavor, together with the launch of innovative products by prominent market participants, is anticipated to propel the global baking enzyme market upwards. The global baking enzymes market is expected to increase in the coming years due to factors such as changing dietary habits and rising per capita income.
Report Coverage
Global Baking Enzymes research report categorizes the market for global based on various segments and regions, forecasts revenue growth, and analyzes trends in each submarket. Global Baking Enzymes report analyses the key growth drivers, opportunities, and challenges influencing the global market. Recent market developments and Baking Enzymes competitive strategies such as expansion, product launch and development, partnership, merger, and acquisition have been included to draw the competitive landscape in the market. The report strategically identifies and profiles the key Baking Enzymes market players and analyses their core competencies in each global market sub-segments.
| REPORT ATTRIBUTES | DETAILS |
|---|---|
| Study Period | 2017-2031 |
| Base Year | 2024 |
| Forecast Period | 2024-2031 |
| Historical Period | 2017-2021 |
| Unit | Value (USD Billion) |
| Key Companies Profiled | Cargill, Incorporated (U.S.), ADM (U.S.), Associated British Foods plc (U.K.), DSM (Netherlands), Kerry Group plc (Ireland) AAK AB (Sweden), British Bakels (U.K.), Corbion (Netherlands), International Flavors & Fragrances Inc (U.S.), Dawn Food Products, Inc. (U.S.), BASF SE (Germany), DuPont (U.S), Aumenzymes (India), Amano Enzymes Inc. (Japan), Soufflet Biotechnologies (France) |
| Segments Covered | • By Product |
| Customization Scope | Free report customization (equivalent to up to 3 analyst working days) with purchase. Addition or alteration to country, regional & segment scope |
Key Points Covered in the Report
- Market Revenue of Baking Enzymes Market from 2021 to 2031.
- Market Forecast for Baking Enzymes Market from 2021 to 2031.
- Regional Market Share and Revenue from 2021 to 2031.
- Country Market share within region from 2021 to 2031.
- Key Type and Application Revenue and forecast.
- Company Market Share Analysis, Baking Enzymes competitive scenario, ranking, and detailed company
profiles. - Market driver, restraints, and detailed COVID-19 impact on Baking Enzymes
Market
Competitive Environment:
The research provides an accurate study of the major organisations and companies operating in the global Baking Enzymes market, along with a comparative evaluation based on their product portfolios, corporate summaries, geographic reach, business plans, Baking Enzymes market shares in specific segments, and SWOT analyses. A detailed analysis of the firms' recent news and developments, such as product development, inventions, joint ventures, partnerships, mergers and acquisitions, strategic alliances, and other activities, is also included in the study. This makes it possible to assess the level of market competition as a whole.
List of Major Market Participants
Cargill, Incorporated (U.S.), ADM (U.S.), Associated British Foods plc (U.K.), DSM (Netherlands), Kerry Group plc (Ireland) AAK AB (Sweden), British Bakels (U.K.), Corbion (Netherlands), International Flavors & Fragrances Inc (U.S.), Dawn Food Products, Inc. (U.S.), BASF SE (Germany), DuPont (U.S), Aumenzymes (India), Amano Enzymes Inc. (Japan), Soufflet Biotechnologies (France)
Primary Target Market
- Market Players of Baking Enzymes
- Investors
- End-users
- Government Authorities
- Consulting And Research Firm
- Venture capitalists
- Third-party knowledge providers
- Value-Added Resellers (VARs)
Market Segment:
This study forecasts global, regional, and country revenue from 2019 to 2031. INFINITIVE DATA EXPERT has segmented the global Baking Enzymes market based on the below-mentioned segments:
Global Baking Enzymes Market, By Type
Protease
Carbohydrase
Lipase
Others
Global Baking Enzymes market, By Application
Cakes & Pastries
Breads
Pies
Biscuits & Cookies
Others
Global Baking Enzymes Market, By End User
Industries
Household/retail
Food service sector
Global Baking Enzymes market, Regional Analysis
- Europe: Germany, Uk, France, Italy, Spain, Russia, Rest of Europe
- The Asia Pacific: China,Japan,India,South Korea,Australia,Rest of Asia Pacific
- South America: Brazil, Argentina, Rest of South America
- Middle East & Africa: UAE, Saudi Arabia, Qatar, South Africa, Rest of Middle East & Africa
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