Рынок хлебопекарных ферментов в Северной Америке – тенденции отрасли и прогноз до 2029 года

Анализ и размер рынка

Потребители ведут активный образ жизни, заставляя большую часть потребительской базы покупать больше готовых и кондитерских продуктов, которые легко потреблять. Пекарские ферменты имеют большой рынок, поскольку они широко используются для улучшения качества хлебобулочных изделий. Из-за возросшего предпочтения потребителей к полуфабрикатам и упакованным продуктам питания использование прессованных дрожжей в хлебопекарной промышленности растет более быстрыми темпами.

Компания Data Bridge Market Research анализирует, что рынок хлебопекарных ферментов, который в 2021 году вырос на 433,15 млн долларов США, как ожидается, достигнет 654,73 млн долларов США к 2029 году при среднегодовом темпе роста 5,3% в прогнозируемый период с 2022 по 2029 год.

Определение рынка

Пекарские ферменты — одна из категорий ферментов, которые обычно используются для улучшения текстуры теста, удержания газа и мягкости мякиша при выпечке хлеба и других хлебобулочных изделий, таких как пирожные и печенье, для придания мягкости при выпечке тортов и для снижения образования акриламида в хлебобулочных изделиях.

Область отчета и сегментация рынка

Динамика рынка хлебопекарных ферментов

Драйверы

• Рост потребления и спроса на хлебобулочные изделия.

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.

Раздел отчета по странам также содержит отдельные факторы, влияющие на рынок, и изменения в регулировании рынка, которые влияют на текущие и будущие тенденции рынка. Такие данные, как анализ цепочки создания стоимости вверх и вниз по течению, технические тенденции и анализ пяти сил Портера, тематические исследования — вот некоторые из указателей, используемых для прогнозирования рыночного сценария для отдельных стран. Кроме того, при предоставлении прогнозного анализа данных по странам учитываются наличие и доступность брендов Северной Америки и их проблемы из-за большой или малой конкуренции со стороны местных и отечественных брендов, влияние внутренних тарифов и торговых путей.   

Анализ конкурентной среды и доли рынка хлебопекарных ферментов

Конкурентная среда рынка ферментов для выпечки содержит сведения по конкурентам. Включены сведения о компании, финансы компании, полученный доход, рыночный потенциал, инвестиции в исследования и разработки, новые рыночные инициативы, присутствие в Северной Америке, производственные площадки и объекты, производственные мощности, сильные и слабые стороны компании, запуск продукта, широта и широта продукта, доминирование в применении. Приведенные выше данные касаются только фокуса компаний на рынке ферментов для выпечки.

Некоторые из основных игроков, работающих на рынке хлебопекарных ферментов:

• DSM (США)
• BASF SE (Германия)
• Дюпон (США)
• Amano Enzyme Inc. (Япония)
• Novozymes A/S (Дания)
• AumEnzymes (Индия)
• Лесаффр (Франция)
• SternEnzym GmbH & Co. KG (Германия)
• Advanced Enzyme Technologies (Индия)
• AB Enzymes (Германия)
• Nagase America LLC (США)
• ЛЕВЕКИНГ (США)
• Kerry Group plc (Ирландия)

SKU-26672