GVR Report cover Baking Enzymes Market Size, Share & Trends Report

Baking Enzymes Market Size, Share & Trends Analysis Report By Application, Regional Outlook, Competitive Strategies, And Segment Forecasts, 2019 To 2025

  • Report ID: GVR1315
  • Number of Pages: 0
  • Format: Electronic (PDF)
  • Historical Data: ---
  • Industry: Research

The global baking enzymes market is expected to witness high growth on account of 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 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 the 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 the increasing demand among the global population positively impacting the overall baking enzymes market growth. Retail outlets including Pizza Hut, Dominos, McDonald's, and Subway have been expanding their network using a franchise model. 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 categories.

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 an 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 offers challenges to overall baking enzymes market growth. The 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. The chemical composition segment includes carbohydrate protease and lipase. Carbohydrase is widely used in the baking industry followed by protease and lipase.

Application-based segmentation includes bread, biscuits & cookies, and cakes & pastries. North America observed the highest demand and the market was expected to dominate over the forecast period on account of the developed food processing industry.

Europe is anticipated to have a significant growth as a result of the presence of confectionaries, biscuits, cakes, and cookies manufacturing sector. South America and Asia Pacific are expected to observe a rapid expansion on account of the 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 the food industry. Major competitors in the global baking enzymes 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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