Marché des enzymes de boulangerie en Amérique du Nord – Tendances et prévisions de l’industrie jusqu’en 2029

Analyse et taille du marché

Le mode de vie effréné des consommateurs pousse une grande partie de la population à acheter davantage de produits alimentaires prêts à l'emploi et de confiserie faciles à consommer. Les enzymes de boulangerie représentent un marché important car elles sont largement utilisées pour améliorer la qualité des produits de boulangerie. En raison de la préférence croissante des consommateurs pour les produits alimentaires pratiques et emballés, l'utilisation de levures comprimées dans l'industrie de la boulangerie connaît une croissance plus rapide.

Data Bridge Market Research analyse que le marché des enzymes de boulangerie, qui a connu une croissance de 433,15 millions USD en 2021, devrait atteindre une valeur de 654,73 millions USD d'ici 2029, à un TCAC de 5,3 % au cours de la période de prévision de 2022 à 2029.

Définition du marché

L'enzyme de boulangerie est l'une des catégories d'enzymes couramment utilisées pour améliorer la texture de la pâte, la rétention de gaz et la douceur de la mie lors de la fabrication de pains et d'autres produits de boulangerie tels que les pâtisseries et les biscuits, pour produire de la douceur dans la fabrication de gâteaux et pour réduire la formation d'acrylamide dans les produits de boulangerie.

Portée du rapport et segmentation du marché

Dynamique du marché des enzymes de boulangerie

Conducteurs

• Augmentation de la consommation et de la demande de produits de boulangerie.

Rising demand for baking goods in a variety of applications, including bread, biscuits & cookies, rolls & buns, cake & pastry, muffins & cupcakes, pizza bases, donuts, tortillas & pretzels, and others, is propelling market growth. Different enzymes are used in bakery goods, such as proteases, which help with elasticity; amylase, which helps with crumb structure and loaf volume; and xylanase, which helps with dough stability. All of these enzyme properties help to extend the shelf life of these bakery goods. Baking enzymes are in high demand in the bakery sector due to their superior properties, making them a high-demand product on the market.

• Rapid product improvement according to changing demands

Consumers' hectic lifestyles are driving an increase in the purchase of ready-made and confectionary food items that are easy to consume. Baking enzymes are even used to meet changing consumer demands such as less salty, gluten-free bread, and healthier and tastier bakery products. The Baking Enzymes Market is expected to grow due to efforts being made to improve the quality of these enzymes in order to increase shelf-life, as well as the rise in the number of product innovations and the impact of e-commerce channels, social media, and so on.

Opportunity

Growing technical innovation in the food processing sector, as well as rising demand for nutritional food products as baking enzymes consist ability to improve bread quality by acting as dough conditioners and anti-staling agents, enzymes such as amylases, xylanases, and celluloses are considered natural and novel ingredients.

Restraints

To improve the shelf life and other functional properties of bread, additives such as emulsifiers are added. However, after consumption these synthetic emulsifiers have a negative impact on health such as high blood pressure and diabetes and thus their use in bakery products must be reduced which can hinder market growth.

This baking enzymes market report provides details of new recent developments, trade regulations, import-export analysis, production analysis, value chain optimization, market share, impact of domestic and localized market players, analyses opportunities in terms of emerging revenue pockets, changes in market regulations, strategic market growth analysis, market size, category market growths, application niches and dominance, product approvals, product launches, geographic expansions, technological innovations in the market. To gain more info on the baking enzymes market contact Data Bridge Market Research for an Analyst Brief, our team will help you take an informed market decision to achieve market growth.

COVID-19 Impact on Baking Enzymes Market

The COVID-19 pandemic has had a marginally negative impact on the market. The announcement during the COVID-19 outbreak that a significant portion of the bakery and food service industries would be closed has hampered the sale of bakery enzymes around the world. Furthermore, the strict lockdown forced manufacturers to reduce their output has effectively halting production. As a result, the growth of the bakery enzymes industry in 2020 has been hampered. However, the bakery enzymes market is quickly returning to normal with a steady increase in demand primarily from the bakery industry.

North America Baking Enzymes Market Scope

The baking enzymes market is segmented on the basis of type, applications, category, form, end user and source. The growth amongst these segments will help you analyze meagre growth segments in the industries and provide the users with a valuable market overview and market insights to help them make strategic decisions for identifying core market applications.

Type

• Hydrolases
• Oxidoreductases

On the basis of type, the baking enzymes market is segmented into hydrolases and oxidoreductases.

Application

• Bread
• Biscuits & cookies
• Rolls & buns
• Cake & pastry
• Muffins & cupcakes
• Pizza bases
• Donuts
• Tortillas & pretzels
• Others

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, and others.

Category

• Organic
• organic

On the basis of category, the baking enzymes market is segmented into organic and inorganic.

Form

• Powder
• Granules
• Liquid

On the basis of form, the baking enzymes market is segmented into powder/granules and liquid.

End user

• Industries
• Household/retail
• Food service sector

On the basis of end user, the baking enzymes market is segmented into industries, household/retail and food service sector.

Source

• Microorganisms
• Animal
• Plant

On the basis of source, the baking enzymes market is segmented into microorganisms, animal and plant

Baking Enzymes Market Regional Analysis/Insights

The baking enzymes market is analysed and market size insights and trends are provided by country, type, applications, category, form, end user and source as referenced above.

The countries covered in the baking enzymes market report are U.S., Canada and Mexico

In the North America baking enzyme market, due to the consumption of bakery goods such as bread, pastries, and many others in daily diets, the United States has occupied the largest market share. It is followed by Canada, which has a lower share than the United States because the consumption and production patterns are similar, but much lower when compared to the United States.

La section par pays du rapport fournit également des facteurs d'impact sur les marchés individuels et des changements dans la réglementation du marché qui ont un impact sur les tendances actuelles et futures du marché. Des points de données tels que l'analyse de la chaîne de valeur en aval et en amont, les tendances techniques et l'analyse des cinq forces de Porter, les études de cas sont quelques-uns des indicateurs utilisés pour prévoir le scénario de marché pour les différents pays. En outre, la présence et la disponibilité des marques nord-américaines et les défis auxquels elles sont confrontées en raison de la concurrence importante ou rare des marques locales et nationales, l'impact des tarifs nationaux et des routes commerciales sont pris en compte tout en fournissant une analyse prévisionnelle des données nationales.   

Analyse du paysage concurrentiel et des parts de marché des enzymes de boulangerie

Le paysage concurrentiel du marché des enzymes de boulangerie fournit des détails par concurrent. Les détails inclus sont la présentation de l'entreprise, les finances de l'entreprise, les revenus générés, le potentiel du marché, les investissements dans la recherche et le développement, les nouvelles initiatives du marché, la présence en Amérique du Nord, les sites et installations de production, les capacités de production, les forces et les faiblesses de l'entreprise, le lancement du produit, la largeur et l'étendue du produit, la domination des applications. Les points de données ci-dessus fournis ne concernent que l'orientation des entreprises liée au marché des enzymes de boulangerie.

Certains des principaux acteurs opérant sur le marché des enzymes de boulangerie sont :

• DSM (États-Unis)
• BASF SE (Allemagne)
• DuPont (États-Unis)
• Amano Enzyme Inc. (Japon)
• Novozymes A/S (Danemark)
• AumEnzymes (Inde)
• Lesaffre (France)
• SternEnzym GmbH & Co. KG (Allemagne)
• Technologies enzymatiques avancées (Inde)
• AB Enzymes (Allemagne)
• Nagase America LLC (États-Unis)
• LEVEKING (États-Unis)
• Kerry Group plc (Irlande)

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