Increasing Demand for Enzymes in Various Industries is Surging the Growth of the Market

The increasing change in lifestyle of people combined with their busy schedule compels them to consume convenient food regularly. Baking enzymes have a large market as it is extensively used to improve the quality of bakery goods. The use of compressed yeasts in the bakery industry is growing at a faster rate because of the increased consumer preference for convenience and packaged food products. There are numerous bakery products available such as breads, bagels, pies, pastries, doughnuts, muffins, puff, bun, tortillas, and others.

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Data Bridge Market Research analyses that 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. The increasing demand for baking enzymes will provide potential opportunities for the market growth in the forecast period.

Increasing consumption of bakery products is anticipated to drive the market's growth rate

Bakery goods consist of yeast-leavened pan bread, flatbreads, hearth bread, biscuits, muffins, cookies, cakes, bun, puff and flour tortillas and are manufactured from several flour such as sorghum flour, wheat grain flour, and many blends of different flour. enzymes are being used in bakery goods such as proteases which play a crucial role in improving the elasticity.

For instance,

As per the Federation of Bakers, in the U.K., it is expected that each year wrapped bread is purchased by 96.7% and every household spent about USD 69.56 per year on bread in 2016.  

Report Scope and Market Segmentation

Segment Analysis:  

Global baking enzymes market is categorized into six notable segments which are based 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 and oxidoreductases.

The hydrolases segment of type is anticipated to dominate the baking enzymes market

The hydrolases segment is dominating the market with the market share of 67.86% as the enzymes in are highly added into flour, during the mixing step of the bread-making process.

• On the basis of applications, the baking enzymes market is segmented into bread, biscuits & cookies, rolls & buns, cake & pastry, muffins & cupcakes, pizza bases, donuts, tortillas & pretzels, others.

The bread segment of application type is anticipated to dominate the baking enzymes market

The bread segment is dominating the market with the market share of 50.16% as consumption of bread is high in the market which leads to high production demand.

• On the basis of category, the baking enzymes market is segmented into organic and inorganic. The inorganic segment is dominating the market with the market share of 67.20% due to high production, but in future, demand for organic segment may increase as consumer behaviour may drift towards organic products because of changes in lifestyle and quality food demand.
• On the basis of form, the baking enzymes market is segmented into powder/granules and liquid. The powder/granules segment is dominating the market with the market share of 92.47% since the transportation is easy and also packaging and storage does not require much efforts and cost.
• On the basis of end user, the baking enzymes market is segmented into industries, household/retail and food service sector. The industries segment is dominating the market with the market share of 70.37% as the production of bakery products are high that causes high demand for the baking enzymes.

• On the basis of source, the baking enzymes market is segmented into microorganisms, animal and plant. The microorganisms segment is dominating the market with the market share of 70.96% as majority of the enzymes are being extracted from plant source.

Major Players

Data Bridge Market Research recognizes the following companies as the major baking enzymes market players in baking enzymes market are 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).

Market Development

• In 2021, IFF (a DuPont company) announced the launch of Nurica enzyme in China today, offering dairy producers a new way to manufacture a premium product that meets consumer health needs while increasing profitability.
• In 2021, Enovera 3001, an enzyme-only solution, has been added to IFF's inventory of ingredients for the baking industry. Enovera 3001 is an ultimate solution for bakery businesses who are looking for label-friendly formulations. According to the business, it enables commercial bakers to make dough without compromising texture, strength, or taste.

Regional Analysis

Geographically, the countries covered in the baking enzymes market report are the U.S., Canada, Mexico in North America, Germany, Sweden, Poland, Denmark, Italy, U.K., France, Spain, Netherland, Belgium, Switzerland, Turkey, Russia, Rest of Europe in Europe, Japan, China, India, South Korea, New Zealand, Vietnam, Australia, Singapore, Malaysia, Thailand, Indonesia, Philippines, Rest of Asia-Pacific (APAC) in Asia-Pacific (APAC), Brazil, Argentina, Rest of South America as a part of South America, UAE, Saudi Arabia, Oman, Qatar, Kuwait, South Africa, Rest of Middle East and Africa (MEA) as a part of Middle East and Africa (MEA).

As per Data Bridge Market Research analysis:

North America is the dominant region in baking enzymes market during the forecast period 2022 to 2029

North America dominates the baking enzymes market because of the huge consumption of bakery products, because of which numerous bakery industry demands for baking enzyme to for providing good quality bakery goods in the market. The increasing consumption of bakery goods such as bread, pastry among others in daily diet are anticipated further to improve the market's growth rate in this region.  

Asia-Pacific is estimated to be the fastest growing region in baking enzymes market the forecast period 2022 to 2029

Asia-Pacific is expected to grow during the forecast period of 2022 to 2029 due to the high number of manufacturers engaged in developing enzymes which can be used for the production of baking goods are expected propel the market's growth rate in this region. Also, the high consumption of enzymes through baking goods is increasing the growth in the Asia-Pacific region.

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