Baking Enzymes Market

Global Baking Enzymes Market Size (2024 To 2032)

The size of the global baking enzymes market is expected to be worth USD 882.90 million in 2024 and grow at a CAGR of 5.32% from 2024 to 2032 to achieve USD 1.33 billion by 2032. The global baking enzyme market is expected to show high growth due to the development of the bakery food industry

Enzymes are one of the essential ingredients used in most bakery products. They are used to alter the functional properties of a product. Some of the vital uses of baking enzymes include dough fermentation and relaxation, dough stability, long crumb softness, improved flour, improved volume, texture, and color. At present, enzymes are deemed as a natural and innovative solution for the bakery business due to their ability to enhance the quality of the product. Baking enzymes are ingredient solutions and preservation systems that allow baked goods manufacturers to respond quickly to consumer demand for gluten-free salt, acrylamide, additives, emulsifiers, and bread.

Today's consumers are continually looking for baked goods that are tastier, healthier, and more valuable and versatile. The baking enzyme industry is providing better solutions and ingredients to help baked goods manufacturers meet consumer needs. Baking enzymes are preservatives added to bakery products to improve flavor, texture, color, and more. They are also used to meet changing consumer needs, such as low-salt, gluten-free bread, fresh and tasty baked goods. The demand for Baking enzymes has increased significantly due to the long shelf life and improved feel of baked goods.

MARKET DRIVERS

The global baking enzyme market is expected to grow significantly in the coming years, as the demand for bakery products in the food and beverage sector increases.

Due to the busy lifestyle of consumers, we are buying more ready-made and confectionery products that are convenient to consume. Furthermore, the increase in disposable income of consumers is further boosting the Baking enzyme market. The growing demand for baking enzymes in the food industry, especially in bakery products, is a crucial factor driving the growth of the global baking enzyme market. Also, the increased use of Baking enzymes in confectionery products such as cakes, pastries, etc., and the increased demand for Baking enzymes in the bakery industry are other key factors anticipated to accelerate the growth of the global enzyme market Baking during the outlook period.

The Baking enzyme used in the bakery industry is another factor that is supposed to support the growth of the global market to improve the nutritional value of products. New inventions in the biotechnology sector have reduced the cost of enzyme production, which is expected to drive demand for Baking enzymes, leading to the growth of the global market during the prediction period. Growth in the global Baking enzyme market during the forecast period is also foreseen to increase due to increased demand from manufacturers seeking more effective enzymes for specific applications. Today, consumers are more interested in organic products.

Organic and gluten-free bread uses bakery enzymes such as transglutaminase, glutathione, protease, etc. Therefore, as the demand for natural and gluten-free bread increases, the need for baking enzymes are presumed to increase in the forecast period. Rapid urbanization, increased consumption of convenience foods and retail outlets such as Pizza Hut, Domino, McDonald's, and the subway are expected to lead the global Baking enzyme market during the outlook period. Furthermore, as the use of emulsifiers decreased, the demand for Baking enzymes increased, leading to the growth of the global market.

MARKET RESTRAINTS

Baking enzymes, when consumed in excessive proportions, can cause allergies, headaches and ulcers, which are the main factors affecting the growth of the global baking enzyme market.

Furthermore, changes in 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 United Kingdom and Canada are suspected of interfering with the growth of the global market for baking enzymes during the forecast period.

Genetically modified organism (GMO) enzymes used in bakery products can cause harmful diseases that are immune to antibiotics. Furthermore, GMO are a new invention, and its long-term effects on the human body are unknown. Therefore, due to health problems, discussions related to the use of GMOs may be a factor limiting the growth of the global baking enzyme market.

REPORT COVERAGE

REGIONAL ANALYSIS

The North American baking enzyme market is supposed to contribute a significant market share to the global business and is assumed to maintain an advantage during the forecast period in the revenue period as demand for baking enzymes increases in the food and beverage and confectionery industries sites. The European baking enzyme market is expected to represent the second-largest revenue share contribution to the global market, followed by the Asia Pacific, Latin America and the Middle East and Africa markets, respectively. The United Kingdom, France and Germany are important actors in the region as the region's health-conscious population grows. Consumers are buying healthy and delicious products. This bakery enzyme contributes to a variety of applications in the manufacture of low-calorie, gluten-free bakery products.

The Asia Pacific market is foreseen to witness the fastest growth in terms of income as the preference for packaged foods increases among people in these regions. Urbanization and modernization have increased in developing countries of India and China. This has changed the pattern of the local consumer's diet of buying more baked goods. The local market is also increasing due to the increase in the disposable income of the local population. South America is anticipated to expand rapidly due to increased retail consumption coupled with the increased use of packaged foods. Latin America is likely to show steady growth compared to the regular schedule. Brazil is an essential player in the region. After the 2016 economic crisis, the region's food and beverage sector have not returned to stabilize business again. Therefore, the country will launch better quality and various food products, which will further strengthen the bakery enzyme market in the future.

KEY PLAYERS IN THE GLOBAL BAKING ENZYMES MARKET

Major Key Players in the Global Baking Enzymes Market are Novozymes, AB enzymes, DSM, Advanced enzymes, Amano Enzyme Inc, Dydaic International Inc, Engine, Maps Enzyme Limited, E.I. Dupont De Nemours & Company, Puratos N.V Group, Corbion and Others.

RECENT HAPPENINGS IN THE MARKET

• In 2018, DuPont Health and Nutrition announced the launch of POWERBake 6000, a new enzyme-enhanced solution that can add consistency and tolerance to bread and bread. This product can be used with other ingredients or enzymes applied in the production of various bakery products.
• In June 2017, DuPont launched three baking enzymes on the Japanese market, primarily PowerFresh and Powersoft. These products are based on G4 amylase enzyme technology with anti-sterilizing properties. This improves the freshness of the bakery throughout its shelf life and is cost-effective.
• In June 2018, Royal DSM launched a new product called BakeZyme AAA in the BakeZyme Baking Enzyme Range. This product claims to be an alternative to acid absorption and can maintain the ideal bread volume and texture.

DETAILED SEGMENTATION OF GLOBAL BAKING ENZYMES MARKET INCLUDED IN THIS REPORT   

This research report on the global baking enzymes market has been segmented and sub-segmented based on type, application, & region.      

By Type

• Carbohydrase
• Protease
• Lipase
• Others

By Application

• Bread
• Biscuits & Cookies
• Cake & Pastry

By Region

• North America
• Europe
• Asia-Pacific
• Latin America
• Middle East and Africa