Europe Baking Enzymes Market – Industry Trends and Forecast to 2030

Europe Baking Enzymes Market, By 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) – Industry Trends and Forecast to 2030.

Europe Baking Enzymes Market Analysis and Size

In terms of revenue, the bread sector represented the greatest share of the market in 2021. From a wide range of applications, it is a high consumable product in both developed and developing economies. Bread is utilized as a primary ingredient in frequently consumed food products such as pizza, burgers, and hotdogs, and is thus predicted to rise steadily during the projection period. Cakes and pastries containing baking enzymes are projected to rise effectively as demand from areas grows, and the development of new products with improved taste and flavour by multiple market players is expected to boost consumption rates in the future.

Data Bridge Market Research analyses that the baking enzymes market, which was USD 416.09 million in 2022, is expected to reach USD 668.21 million by 2030, at a CAGR of 6.10% 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.

Europe Baking Enzymes Market Scope and Segmentation  

Market Definition

Bakery enzyme is frequently used to provide softness in the production of cakes and other baked goods, to avoid the formation of acrylamide in bakery products, and to enhance the characteristics of baking bread and other baked goods such as pastries and biscuits. Bakery enzymes are frequently used to adjust product softness in cake production, limit acrylamide generation in bakery products, and modify dough rheology, gas retention, and crumb softness in bread production. They can also affect dough rheology in pastry and biscuit manufacturing.

Europe Baking Enzymes Market Dynamics

Drivers

• Growth in the consumption of bakery products will drive the market growth

Increased demand for bakery goods, particularly the packaged kind, has boosted the market's overall growth in terms of value sales. The need for bakery enzymes from the bakery business is driven by rapid urbanization, an increase in population disposable income, a rise in the trend of bread and cakes among millennials, advancements in the bakery, and constantly shifting buyer preferences. Rapid urbanization, 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.

• Growing awareness about green technology will bolster market growth

The increased consumption of bakery enzymes is due to increased awareness of green technologies that boost productivity, address environmental concerns, and increase product value. This encourages expansion in the research and development sector. Furthermore, several bakery enzyme producers, including Associated British Foods plc, BASF SE, Novozymes, DuPont Danisco, and DSM, are backward integrated and involved in raw material production. This contributes to lower operating expenses while preserving product quality. Industry participants distribute their products through a variety of distribution methods, including direct supply, agreements with other parties, and internet portals.

Opportunities

• Increased demand from food and beverages industry to act as an opportunity

Bakery enzymes are widely employed to improve product quality and shelf life in the food and beverage industry. They are used in the food and beverage industry in the brewing and baking processes, as well as in dairy, starch, and sugar products that humans consume in considerable quantities on a daily basis. They are used in baking to impart specific properties to flour or dough. They aid in lowering the protein level of flour in biscuits and crackers, while their use in bread improves or standardises quality and ensures consistent browning.

Restraints/Challenges

• Problems associated with baking enzymes derail the market growth

Excessive baking enzyme consumption can cause allergies, headaches, and ulcers, all of which are important factors impacting the growth of the worldwide baking enzyme market. Furthermore, temperature and pH levels affect enzymes' ability to bake, and strict government rules and regulations on the use of proteins in baking in countries such as the United Kingdom and Canada are impeding 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.

Europe 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

Europe 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 Germany, Sweden, Poland, Denmark, France, U.K., Netherlands, Switzerland, Belgium, Russia, Italy, Spain, Turkey, Rest of Europe in Europe.

Germany has the largest market share in Europe because of the high demand for baking enzymes from the bakery industry in order to provide high-quality baked items on the market for baking enzymes. After Germany, France holds the majority of the market share since there is a significant market for baked goods there, which has resulted in the formation of numerous businesses. Given its rising product development and accessibility of enzymes and hydrolases, Italy is growing at the third-fastest rate in Europe for baking enzymes.

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 Europe 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)

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