Global baking enzymes market is expected to witness a high growth in account developing bakery food industry. The global market is projected to witness growth at an approximate CAGR of 9% from 2015 to 2022.
These chemicals are used as catalysts in biochemical actions and have broad applications in bakery food items. Baking enzymes are vastly used in bread, cookies, cakes and pastries preparation. It improves the dough handling and gives rich food texture.
They are also added to generate appealing colors and flavors. Other reasons for adding baking enzymes include nutritional value enhancement, increased shelf life, and product freshness.
Vast applications in the food industry are expected to drive overall industry in the future. The lifestyle change has significantly contributed towards retail outlets growth serving bakery products. Bread, a very common food item, is vastly consumed in urban areas on account of its convenience and easy availability.
Bread making industry has seen significant growth on account of increasing demand among the global population positively impacting the overall baking enzymes market growth.
Retail outlets including Pizza Hut, Dominos, McDonalds, and Subway have been expanding their network using franchise model. Bread is an essential component in their meals. Food items including pizzas, burgers, submarine sandwiches are also popularly consumed by these outlets to meet consumer needs for ready to eat products., chilled and frozen food category.
Therefore, such factors are expected to drive global demand over the forecast period. Adverse health effects are the major restraints pulling down the global baking enzymes demand. Consumers tend to show the allergic reaction if used in excess proportion.
A headache, ulcers, intestinal upsets and skin rashes are the typical symptoms seen among consumers who are allergic to these catalysts. Some consumers do not like the concept of adding microorganisms to food products and may refrain from buying such items.
This kind of purchase pattern offer challenges to overall market growth. Growing food texture industry provides enormous opportunities for enzyme manufacturing. Food agencies play a vital role in monitoring the usage of these agents.
The manufacturers are responsible for their consumer safety and. Therefore, it is necessary to add these materials in permissible quantities. FDA is the governing body in the U.S federal state safeguarding public health.
In Europe, eatable products are subjected to stringent European Union legislation, assessing their safety and authorized use. All food products should have additives declared on food packaging with either their name or E-number.
Companies such as AlindaVelco has been working on producing green E-free labeled bakery products. Most of their conditioners are not treated as additives by European Union legislation and, therefore, do not come with an E number.
Segmentation is done based on the chemical composition and application. Chemical composition segment includes carbohydrate protease and lipase. Carbohydrase is widely used in baking industry followed by protease and lipase.
Application based segmentation include bread, biscuits & cookies and cakes & pastries. North America observed highest demand and the market was expected to dominate over the forecast period on account of developed food processing industry.
Europe is anticipated to have a significant growth on a result of the presence of confectionaries, biscuits, cakes, and cookies manufacturing sector. South America and Asia Pacific is expected to observe a rapid expansion on account of growing retail sector coupled with increase packaged food consumption.
Africa is projected to show a slow growth on account of sluggish growth in the retail sector and food industry. Major competitors in the global market are Amano Enzyme Inc, Advanced Enzymes, Royal DSM, Dupont Company, Stern Enzymes, Novozymes, Dyadic International, Maps Enzyme Limited, Aumenzymes, Engrain, and Puratos Group.
Market leaders are involved in research and development activities to ease the baking process. Innovation and new product development are expected to help organizations increase their presence in the global market.
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