Baking enzymes possess several key characteristics that contribute to their significant role in the global baking enzymes market. These enzymes exhibit specific functionalities, such as improving dough development, enhancing fermentation, increasing dough stability, and modifying texture and crumb structure. They enable bakers to achieve desirable qualities in baked goods, including volume, softness, freshness, and extended shelf life. The market for baking enzymes is driven by the growing demand for high-quality bakery products, advancements in enzyme technology, and the need for consistent product performance. This has led to a wide range of applications and a thriving market for baking enzymes worldwide.
According to Data Bridge Market Research, the Global Baking Enzymes Market was valued at USD 1,522.21 million in 2021 and is expected to reach the value of USD 2481.65 million by 2029, at a CAGR of 6.3% during the forecast period of 2022 to 2029.
“Growing consumption and demand for baking goods drive the market growth”
The rising consumption and demand for baking goods act as a driver for the global baking enzymes market. The growing popularity of baked goods, such as bread, cakes, pastries, and cookies, across various regions has increased the need for high-quality products with improved texture, taste, and shelf life. Baking enzymes are crucial in enhancing dough and batter performance, improving the overall quality of baked goods. As consumers seek out fresh and flavorful bakery products, the demand for baking enzymes to achieve desired characteristics and meet market demands continues to grow.
What restraints the growth of global baking enzymes market?
“Use of emulsifiers and other additives in baked goods”
The use of emulsifiers and other additives in baked goods to improve shelf life can act as a restraint on the global baking enzymes market. These additives enhance baked products' texture, flavor, and stability, allowing them to remain fresh for longer periods. As a result, the need for baking enzymes, which are primarily utilized to enhance dough and batter performance, may be reduced. Manufacturers may rely more heavily on emulsifiers and other additives to achieve the desired product characteristics and prolong the shelf life, impacting the demand for baking enzymes in the market.
Segmentation: Global Baking Enzymes Market
The baking enzymes market is segmented on the basis of type, applications, category, form, end-user and source.
- On the basis of type, the baking enzymes market is segmented into hydrolases, oxidoreductases.
- On the basis of applications, the baking enzymes market is segmented into bread, rolls and buns, biscuits and cookies, cake and pastry, muffins and cupcakes, pizza bases, donuts, tortillas and pretzels, others.
- On the basis of category, the baking enzymes market is segmented into inorganic, organic.
- On the basis of form, the baking enzymes market is segmented into powder/granules, liquid.
- On the basis of end-user, the baking enzymes market is segmented into industries, food service sector, household/retail.
- On the basis of source, the baking enzymes market is segmented into microorganisms, plant, animal,
Regional Insights: Europe dominates the Global Baking Enzymes Market
Germany in Europe, dominates in the global baking enzymes market can be attributed to the country's significant consumption of bakery products. The demand for baking enzymes to produce high-quality bakery goods has surged in the bakery industry, driving the market's growth. Germany is renowned for its rich bread and pastry consumption tradition, with a wide variety of bakery products being an integral part of daily diets. This strong demand for bakery goods has contributed to Germany's global market share in the crystalline market.
The United States has emerged as the dominant player in North America due to the substantial consumption of bakery goods like bread and pastries in daily diets. The American population's affinity for bakery products has led to a large market size in the region. The United States boasts a diverse and thriving bakery industry, catering to consumers' preferences across the country. As a result, the country has secured the largest market share in North America's crystalline market.
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The Prominent Key Players Operating in the Global Baking Enzymes Market Include:
- 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)
Above are the key players covered in the report, to know about more and exhaustive list of global baking enzymes market companies contact, https://www.databridgemarketresearch.com/es/contact
Research Methodology: Global Baking Enzymes Market
Data collection and base year analysis are done using data collection modules with large sample sizes. The market data is analyzed and estimated using market statistical and coherent models. In addition, market share analysis and key trend analysis are the major success factors in the market report. The key research methodology used by DBMR research team is data triangulation which involves data mining, analysis of the impact of data variables on the market, and primary (industry expert) validation. Apart from this, data models include Vendor Positioning Grid, Market Time Line Analysis, Market Overview and Guide, Company Positioning Grid, Company Market Share Analysis, Standards of Measurement, global vs Regional and Vendor Share Analysis. Please request analyst call in case of further inquiry.
