Bread Improvers Market

Global Bread Improvers Market Size (2024 To 2032)

The size of the global bread improvers market is expected to be worth USD 3.69 billion in 2024 and grow at a CAGR of 5.70% from 2024 to 2032 to achieve USD 5.75 billion by 2032. The bread improver market has grown as consumption of bread and bread products have increased.

Bread improvers are used to provide the flexibility and tolerance required during the various stages of bread mixing, baking, fermentation, and shelf life. Bread conditioners, also known as dough conditioners, dough improvers, and improvers, are ordered compounds of properly formulated baking ingredients that increase strength during different phases of bread making. Bread improvers also regulate all uncertainties, such as preparing standardized quality end products, such as changes in humidity, temperature, flour and labor to assist bakers during the bread production process. The ultimate goal of the improver is to simplify the cooking process and provide customers with high-quality products. To stay in the market and expand its customer base, bakers continue to focus on improving and delivering high-quality products to consumers. In addition to reducing the cooking time of bread, bakery improvers use enzymes such as protease and amylase for gluten and starch to improve the texture and volume of baked goods. It also helps achieve mass production results during flour processing. The composition for improving bread comprises an additive, that is, an emulsifier, antioxidant, enzyme, sugar, acidity regulator, dairy solids, fatty acids and a collection of vitamins, and is accompanied by a certain amount of wheat flour in a certain amount to facilitate mixing with the rest of the baking ingredients. It can be accompanied by flour that is also commonly present in liquid glyceride and bread improver oils. As demand for prepared foods such as bread and bread products increase, the market for bread improvers is growing worldwide.

MARKET DRIVERS

The development of fast-food chains and stores across the world has risen the intake of bread products, such as bread and rolls.

As a result, the market demand for bread improvers is increasing. The large intake of bread and bakery related items, the delivery of innovative bakery products by bakery manufacturers and the increased need for prepared foods are some of the main trends affecting the growth of the market of bread improvers. Bread or dough improvers are used to enhance all aspects of bread and provide the necessary strength and flexibility at all stages of the cooking process, such as mixing, fermentation, cooking and shelf life. Therefore, the ultimate goal of all modifiers is to simplify the cooking process, provide high-quality products to consumers, and make higher profits for bakers. This will lead to the trend in the bread improver market in the coming years. Furthermore, as awareness of health and food security increases, the demand for whole wheat bread has increased, contributing to the growth of the market. Bakery manufacturers are implementing innovations in their products to meet the changing functional needs of consumers. All of these factors contribute to the growth of the global bread improver market. In addition, the growing graph of the bread improver business in the coming years will be further stimulated as demand for organic bread products increases due to health problems. Target customers in the global bread improver market include industry associations, bread improver producers, bread improver dealers, bread improver suppliers, bread improver distributors, government and research institutions, industry and association organizations, raw material suppliers, distributors and more. However, there is a great opportunity to use enzymes instead of emulsifiers to develop organic bread using minimal preservatives and to reduce production costs.

MARKET RESTRAINTS

When preparing bread/dough, the government's strict food safety standards regarding the rate of preservative use may have some impact on market growth.

Government awareness of chemicals/preservatives in bakery products under public and strict food regulatory standards is likely to hamper the market growth to some extent over the outlook period. Strict government regulations related to additives and bakery products in some countries hinder the growth of the bread improver market.

REPORT COVERAGE

SEGMENTAL ANALYSIS

By Form Insights

The powder segment holds the largest share in the bread improvers market due to its long shelf life, easy handling, and precise dosing capabilities. Powdered bread improvers are widely used in industrial and commercial bakeries for their ability to enhance dough strength, fermentation, and texture. They are preferred for large-scale baking operations as they provide consistency and can be easily mixed with other dry ingredients. With the increasing demand for high-quality, soft, and extended-shelf-life baked goods, powdered bread improvers continue to dominate the market.

The liquid segment is the fastest-growing in the bread improvers market, driven by its superior dispersion properties and ease of integration into automated baking systems. Liquid bread improvers offer enhanced moisture retention, better dough elasticity, and improved crust quality. They are increasingly preferred in artisanal and commercial bakeries for producing premium-quality bread with uniform texture. Additionally, as clean-label and natural ingredient trends gain momentum, liquid bread improvers formulated with enzymes and emulsifiers are becoming more popular, fueling rapid market growth in this segment.

By Ingredient Insights

Emulsifiers hold the largest share in the bread improvers market due to their essential role in enhancing dough stability, improving texture, and extending the shelf life of baked goods. Widely used in commercial and industrial bakeries, emulsifiers such as lecithin and mono- and diglycerides help create a uniform crumb structure, prevent staling, and improve dough handling properties. Their ability to enhance the softness and volume of bread makes them a key ingredient in large-scale baking operations, ensuring consistent quality and consumer satisfaction.

The enzymes segment is the fastest-growing in the bread improvers market, driven by the rising demand for clean-label and natural baking solutions. Enzymes improve dough elasticity, enhance

fermentation, and strengthen gluten networks without the need for chemical additives. As consumers and bakeries shift toward healthier, additive-free products, enzymatic bread improvers are becoming the preferred choice. The increasing use of enzymes in specialty and artisanal bread production, along with advancements in enzyme technology for better performance, is fueling the rapid growth of this segment.

By Type Insights

The inorganic segment holds the largest share in the bread improvers market due to its cost-effectiveness, availability, and strong performance in commercial baking. Inorganic bread improvers, including chemical emulsifiers, oxidizing agents, and synthetic enzymes, enhance dough strength, volume, and shelf life. Industrial bakeries and large-scale food manufacturers rely on inorganic improvers for consistent quality and efficiency in high-speed production. Their ability to improve dough handling and texture while reducing production time has made them the preferred choice for mass-produced baked goods.

The organic segment is the fastest-growing in the bread improvers market, driven by the increasing demand for clean-label, natural, and chemical-free baking solutions. Consumers are becoming more conscious of ingredient transparency, preferring bread products made with organic emulsifiers, enzymes, and natural oxidizing agents. The rise of artisanal and premium-quality baked goods has further accelerated the adoption of organic bread improvers. With regulatory support and growing consumer preference for healthier, minimally processed ingredients, the organic segment is experiencing significant market expansion.

By Application Insights

The bread segment holds the largest share in the bread improvers market due to the high global consumption of bread as a staple food. Commercial and industrial bakeries extensively use bread improvers to enhance dough stability, volume, texture, and shelf life. These improvers help maintain consistency in large-scale bread production while ensuring softness and freshness. The rising demand for high-fiber, gluten-free, and fortified bread has further fueled the use of bread improvers, making this segment the dominant force in the market.

The viennoiseries segment is the fastest-growing in the bread improvers market, driven by the increasing popularity of premium baked goods such as croissants, brioche, and Danish pastries. Consumers are shifting towards high-quality, indulgent bakery products, boosting the demand for specialized bread improvers that enhance flakiness, layering, and dough stability. The expansion of bakery chains, cafés, and patisseries, along with innovations in frozen and ready-to-bake viennoiseries, is accelerating the growth of this segment, making it one of the most dynamic categories in the market.

REGIONAL ANALYSIS

Depending on the region, the global bread improvement market can be divided into North America, Europe, Asia Pacific, Latin America, the Middle East, and Africa. At the regional level, Europe is anticipated to be the leading market for bread improvers with respect to manufacturers, suppliers and consumers. Among countries, the UK is expected to remain the main market after Germany in terms of their consumption. North America is supposed to represent a market that favors bread improvers in terms of consumption. In this region, the United States is assumed to contribute favorably to regional participation over the forecast period. Urbanization, busy lifestyles and increased consumption of breakfast on the move due to high disposable incomes of consumers will drive the growth of the local market. The region also offers a range of product innovations in the bakery industry by allowing consumers to find a variety of buns and breads with different tastes and preferences. This offers manufacturers a range of innovations that can expand their product portfolio. This market potential is presumed to have an impact on the bread improvement business over the forecast period.

The Asia Pacific region is anticipated to witness rapid growth in the bread improver market according to the forecast schedule. The high growth of this business in the Asia Pacific is credited to the surge in demand for bread improvers in emerging nations of China and India. The European bread improver market is likely to occupy a significant share in terms of imports in the global bread improvers market. European countries have also become a major source of grain in the Scandinavian countries. Consumption in Turkey and Bulgaria is very high, so the market for bakery improvers is foreseen to grow similarly to these countries. In countries such as the United Kingdom, Germany, Italy and France, the growth rate of bread improvers on bread is not deemed to increase significantly by eating bread in almost every home. However, bakery modifiers are presumed to witness the growth of packaged baked goods due to the launch of a variety of new products from major bakeries such as Mondelez International, Grupo Bimbo, etc.

KEY PLAYERS IN THE GLOBAL BREAD IMPROVERS MARKET

Major Key Players in the Global Bread Improvers Market are Group Soufflet, Bakels Worldwide, Lesaffre, Puratos Group, Associated British Foods plc, Oy Karl Fazer Ab, Swiss Bake Ingredients Pvt. Ltd, AB Mauri India Pvt. Ltd., Calpro Foods Pvt. Ltd., Zeelandia International B.V. and Others.

RECENT HAPPENINGS IN THE MARKET

• The Kerry Group has launched a new Acryleast product, an acrylamide reducing yeast. This product was released with Renaissance Bioscience through a license agreement. Acrylic yeast is a clean label solution that does not affect the taste and texture of food.
• DuPont announced the establishment of a new probiotic fermentation device in New York, USA. USA The facility manufactures high-quality probiotics for the dietary supplement and food and beverage industries.
• Belgian startup Puratos and Bakkers Online founded a joint venture to provide a digital platform that combines online and in-store shopping.
• DuPont's Nutrition and Biosciences business has signed a merger deal with IFF. The merger will lead to improved functionality and the creation of innovative solutions in the high value-added ingredient category.

DETAILED SEGMENTATION OF THE GLOBAL BREAD IMPROVERS MARKET INCLUDED IN THIS REPORT

This research report on the global bread improvers market has been segmented and sub-segmented based on form, ingredient, type, application, and region.

By Form

• Powder
• Granular
• Liquid
• Paste

By Ingredient

• Emulsifiers
• Oxidizing Agent
• Enzymes
• Reducing Agent

By Type

• Organic
• Inorganic

By Application

• Cakes
• Bread
• Viennoiseries
• Others (Pizza Bread, Pie, and Biscuits)

By Region

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