Middle East and Africa Baking Enzymes Market – Industry Trends and Forecast to 2030

Middle East and Africa Baking Enzymes Market Analysis and Size

In 2021, the inorganic category dominated the market because to high output, but demand for organic products may increase in the future as consumer behaviour shifts towards organic products due to changes in lifestyle and quality food demand. The baking enzymes market is divided into three segments based on end user: industrial, food service sector, and household/retail. Furthermore, in 2021, the industries segment dominated the market because the production of bakery products is high, resulting in a high demand for baking enzymes.

Data Bridge Market Research analyses that the baking enzymes market, which was USD 65.17 million in 2022, is expected to reach USD 94.11 million by 2030, at a CAGR of 4.70% during the forecast period 2023 to 2030. In addition to the insights on market scenarios such as market value, growth rate, segmentation, geographical coverage, and major players, the market reports curated by the Data Bridge Market Research also include in-depth expert analysis, geographically represented company-wise production and capacity, network layouts of distributors and partners, detailed and updated price trend analysis and deficit analysis of supply chain and demand.

Middle East and Africa Baking Enzymes Market Scope and Segmentation  

Market Definition

Bakery enzyme is a type of enzyme that is often used to improve characterisitics when baking bread and other bakery items such as pastries and biscuits, to produce softness in cake manufacturing, and to prevent acrylamide generation in bakery products. Bakery enzymes are commonly used to modify dough rheology, gas retention, and crumb softness in bread production, to modify dough rheology in pastry and biscuit production, to change product softness in cake production, and to reduce acrylamide formation in bakery products.

Middle East and Africa Baking Enzymes Market Dynamics

Drivers

• Growth in the availability of gluten-free bakery products will drive the market growth

Bakery enzymes such as transglutaminase, glutathione, and protease are used in organic and gluten-free bread. As a result, the demand for baking enzymes is expected to rise throughout the predicted period as demand for natural and gluten-free bread rises. Rapid urbanisation, increased convenience food consumption, and retail outlets such as as Pizza Hut, Domino's, McDonald's, and the tube are expected to drive the worldwide baking enzyme market in the future. Furthermore, as the use of emulsifiers decreased, so did the demand for baking enzymes, contributing significantly to the growth of the global baking enzymes market.

• Growing demand for quality bakery products will bolster market growth

Baking enzymes have numerous applications, including dough fermentation and relaxation, dough stability, lengthy crumb softness, better flour, volume, texture, and colour. Enzymes are currently regarded as a natural and modern option for the baking industry due to their potential to increase product quality. Baking enzymes are ingredient solutions and preservation systems that enable bakers to quickly respond to consumer demand for gluten-free salt, acrylamide, additives, emulsifiers, and bread. Advanced consumers are always looking for baked items that are more delicious, healthier, valued, and adaptable. The baking enzyme industry is developing better solutions and ingredients to assist bakers in meeting market demands.

Opportunities

• Increased awareness about bakery enzymes to act as an opportunity

Most to all breads in the region are manufactured with enzymes, demonstrating that enzymes are widely used in the industry, particularly in countries with substantial bakery consumption. Furthermore, after many developed countries, including China, banned the use of chemical whiteners such as benzoyl peroxide, manufacturers of steamed bread expressed concern that the final product would not be as appealing as customers had come to expect. Lipase, which can reduce betacarotene in flour and hence produce whiter steamed bread, noticed the problem. This trend has even raised the demand for enzymes in the sector.

Restraints/Challenges

• Problems associated with baking enzymes derail the market growth

Excessive consumption of baking enzymes can result in allergies, headaches, and ulcers, which are major factors influencing the growth of the global baking enzyme market. Furthermore, temperature and pH levels affect the ability of enzymes to bake, and strict government rules and regulations on the use of proteins for baking in countries such as the UK and Canada are interfering with the growth of the global baking enzymes market during the forecast period.    

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.

Impact and Current Market Scenario of Raw Material Shortage and Shipping Delays

Data Bridge Market Research offers a high-level analysis of the market and delivers information by keeping in account the impact and current market environment of raw material shortage and shipping delays. This translates into assessing strategic possibilities, creating effective action plans, and assisting businesses in making important decisions.

Apart from the standard report, we also offer in-depth analysis of the procurement level from forecasted shipping delays, distributor mapping by region, commodity analysis, production analysis, price mapping trends, sourcing, category performance analysis, supply chain risk management solutions, advanced benchmarking, and other services for procurement and strategic support.

Expected Impact of Economic Slowdown on the Pricing and Availability of Products

When economic activity slows, industries begin to suffer. The forecasted effects of the economic downturn on the pricing and accessibility of the products are taken into account in the market insight reports and intelligence services provided by DBMR. With this, our clients can typically keep one step ahead of their competitors, project their sales and revenue, and estimate their profit and loss expenditures.

Middle East and Africa 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

• Protease
• Carbohydrase
• Lipase
• Hydrolases
• Oxidoreductases
• Others

Applications

• Bread
• Rolls and Buns
• Biscuits and Cookies
• Cake and Pastry
• Muffins and Cupcakes
• Pizza Bases
• Donuts
• Tortillas and Pretzels
• Others

Category

• Inorganic
• Organic

Form

• Powder/Granules
• Liquid

End-user

• Industries
• Food Service Sector
• Household/Retail

Source

• Microorganisms
• Plant
• Animal

Middle East and Africa 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 Saudi Arabia, U.A.E, South Africa, Egypt, Israel, Rest of Middle East and Africa (MEA) as a part of Middle East and Africa (MEA).

South Africa dominates the market due to high bread product output, which results in strong demand for enzymes. Given the increasing demand for bakery enzymes, the market in this country is expanding rapidly, followed by the United Arab Emirates, Saudi Arabia, and others.

The country section of the report also provides individual market impacting factors and changes in regulation in the market domestically that impacts the current and future trends of the market. Data points like down-stream and upstream value chain analysis, technical trends and porter's five forces analysis, case studies are some of the pointers used to forecast the market scenario for individual countries. Also, the presence and availability of global brands and their challenges faced due to large or scarce competition from local and domestic brands, impact of domestic tariffs and trade routes are considered while providing forecast analysis of the country data.

Competitive Landscape and Middle East and Africa Baking Enzymes Market Share Analysis

The baking enzymes market competitive landscape provides details by competitor. Details included are company overview, company financials, revenue generated, market potential, investment in research and development, new market initiatives, global presence, production sites and facilities, production capacities, company strengths and weaknesses, product launch, product width and breadth, application dominance. The above data points provided are only related to the companies' focus related to baking enzymes market.

Some of the major players operating in the baking enzymes market are:

• DuPont (U.S.)
• DSM (Netherlands)
• ADM (U.S.)
• BASF SE (Germany)
• Evonik Industries AG (Germany)
• Kemin Industries, Inc. (U.S.)
• Novozymes (Denmark)
• International Flavors and Fragrances Inc. (U.S.)
• Associated British Foods plc (U.K.)
• Kerry Group plc (Ireland)
• AAK AB (Sweden)
• British Bakels (U.K.)
• Corbion (Netherlands)
• Dawn Food Products, Inc. (U.S.)
• Aumenzymes (India)
• Amano Enzymes Inc. (Japan)
• Soufflet Biotechnologies SAS (France)

SKU-28710