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Global Baking Enzymes Market – Industry Trends and Forecast to 2029

  • Food & Beverage
  • Upcoming Report
  • Jun 2022
  • Global
  • 350 Pages
  • No of Tables: 220
  • No of Figures: 60
  • Food & Beverage
  • Upcoming Report
  • Jun 2022
  • Global
  • 350 Pages
  • No of Tables: 220
  • No of Figures: 60

Global Baking Enzymes Market, By Type (Hydrolases, Oxidoreductases), Applications (Bread, Rolls & Buns, Biscuits & Cookies, Cake & Pastry, Muffins & Cupcakes, Pizza Bases, Donuts, Tortillas & 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 2029

Baking Enzymes Market

Market Analysis and Size

Consumers' busy lifestyles drive a large portion of the consumer base to purchase more ready-made and confectionary food items that are easy to consume. Bakery enzymes have a large market because it is widely used to improve the quality of bakery goods. Due to the increased consumer preference for convenience and packaged food products, the use of compressed yeasts in the bakery industry is growing at a faster rate.

Data Bridge Market Research analyses that the baking enzymes market was valued at USD 1,522.21 million in 2021 and is expected to reach the value of USD 2481.65 million by 2029, at a CAGR of 6.3% during the forecast period of 2022 to 2029.

Market Definition

Bakery enzyme is one of the enzyme categories that is commonly used to improve dough texture, gas retention, and crumb softness when making bread and other bakery products such as pastry and biscuits, to produce softness in cake making, and to reduce acrylamide formation in bakery products.

Report Scope and Market Segmentation

Report Metric

Details

Forecast Period

2022 to 2029

Base Year

2021

Historic Years

2020 (Customizable to 2019 - 2014)

Quantitative Units

Revenue in USD Million, Volumes in Units, Pricing in USD

Segments Covered

Type (Hydrolases, Oxidoreductases), Applications (Bread, Rolls & Buns, Biscuits & Cookies, Cake & Pastry, Muffins & Cupcakes, Pizza Bases, Donuts, Tortillas & Pretzels, Others), Category (Inorganic, Organic), Form (Powder/Granules, Liquid), End-User (Industries, Food Service Sector, Household/Retail), Source (Microorganisms, Plant, Animal),

Countries Covered

U.S., Canada and Mexico in North America, Germany, Sweden, Poland, Denmark, France, U.K., Netherlands, Switzerland, Belgium, Russia, Italy, Spain, Turkey, Rest of Europe in Europe, China, Japan, India, South Korea, Singapore, Malaysia, Australia, Thailand, Indonesia, Philippines, Rest of Asia-Pacific (APAC) in the Asia-Pacific (APAC), 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), Brazil, Argentina and Rest of South America as part of South America

Market Players Covered

Cargill, Incorporated (U.S.), ADM (U.S.), Associated British Foods plc (U.K.),  DSM (Netherlands), Kerry Group plc (Ireland) AAK AB (Sweden), British Bakels (U.K.), Corbion (Netherlands), International Flavors & Fragrances Inc (U.S.), Dawn Food Products, Inc. (U.S.), BASF SE (Germany), DuPont (U.S), Aumenzymes (India), Amano Enzymes Inc. (Japan), Soufflet Biotechnologies (France)

Opportunities

  • Rising technological advancement to cope with changing demands

  • Shifting consumer preference to the use of natural ingredients

  • The diversification of products and ease of availability to the customers

Baking Enzymes Market Dynamics

Drivers

  • Rising consumption and demand for baking goods.

Rising demand for baking goods in various applications, including bread, biscuits & cookies, rolls & buns, cake & pastry, muffins & cupcakes, pizza bases, donuts, tortillas & pretzels, and others, is propelling the 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. These enzyme properties help 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 to increase shelf-life, 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 and rising demand for nutritional food products as baking enzymes consist of the 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

Emulsifiers and other additives are used to improve the shelf life and other valuable aspects of bread. However, because these synthetic emulsifiers have a detrimental influence on health after intakes, such as high blood pressure and diabetes, their use in bread products must be restricted, potentially stifling 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 foodservice industries would be closed has hampered the sale of bakery enzymes around the world. Furthermore, the strict lockdown forced manufacturers to reduce their output, effectively halting production. As a result, the growth of the bakery enzymes industry in 2020 has been hampered. However, the bakery enzymes  market quickly returns to normal with a steady increase in demand, primarily from the bakery industry.

Global 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 sectors.

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 analyzed 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 North America, Germany, Sweden, Poland, Denmark, France, U.K., Netherlands, Switzerland, Belgium, Russia, Italy, Spain, Turkey, Rest of Europe in Europe, China, Japan, India, South Korea, Singapore, Malaysia, Australia, Thailand, Indonesia, Philippines, Rest of Asia-Pacific (APAC) in the Asia-Pacific (APAC), 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), Brazil, Argentina and Rest of South America as part of South America.

Germany has the largest market share in the global crystalline market due to the widespread consumption of bakery products, resulting in several bakery industry demands for the baking enzyme to provide high-quality bakery goods to the market. However, due to the consumption of bakery goods such as bread and pastries in daily diets, the United States has occupied the largest market share in North America. Because of the high consumption of enzymes through baking goods in Asia-Pacific, China is leading the growth. Several companies are working to develop enzymes that can be used to produce baked goods.

The country section of the report also provides individual market impacting factors and changes in market regulation that impact 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 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:

  • Cargill, Incorporated (U.S.)

  • ADM (U.S.)

  • Associated British Foods plc (U.K.)

  • DSM (Netherlands)

  • Kerry Group plc (Ireland)

  • AAK AB (Sweden)

  • British Bakels (U.K.)

  • Corbion (Netherlands)

  • International Flavors & Fragrances Inc (U.S.)

  • Dawn Food Products, Inc. (U.S.)

  • BASF SE (Germany)

  • DuPont (U.S)

  • Aumenzymes (India)

  • Amano Enzymes Inc. (Japan)

  • Soufflet Biotechnologies (France)

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Frequently Asked Questions

The Expansion of the Global Baking Enzymes Market will be fueled by a surging prevalence of diabetes or obesity and rising number of geriatric population. Additionally, increasing number of surgical procedures globally and rapidly rising number of hospital visits for wound treatment will further cushion the market’s growth rate during the forecast period.
The Major Companies Operating in the Baking Enzymes Market are DuPont (U.S.), Lallemand Inc. (Canada), DSM (Netherlands), ALINDA-VELCO S.A. (Greece), BDF Natural Ingredients (Spain), Mirpain (Turkey), AB Enzymes GmbH (Germany), Corbion (Netherlands)., Puratos Group (Belgium), Dyadic International Inc. (U.S.) and Kerry Group (Ireland).
The Countries Covered in the Baking Enzymes Market report are U.S., Canada and Mexico in North America, Germany, France, U.K., Netherlands, Switzerland, Belgium, Russia, Italy, Spain, Turkey, Rest of Europe in Europe, China, Japan, India, South Korea, Singapore, Malaysia, Australia, Thailand, Indonesia, Philippines, Rest of Asia-Pacific (APAC) in the Asia-Pacific (APAC), 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), Brazil, Argentina and Rest of South America as part of South America.
The Baking Enzymes Market is segmented on the basis of type, applications, category, form, end user and source. On the basis of type, the baking enzymes market is segmented into hydrolases and oxidoreductases. On the basis of applications, the baking enzymes market is segmented into bread, biscuits and cookies, rolls and buns, cake and pastry, muffins and cupcakes, pizza bases, donuts, tortillas and pretzels, others. On the basis of category, the baking enzymes market is segmented into organic and inorganic. On the basis of end user, the baking enzymes market is segmented into industries, household/retail and food service sector.
The Market Report Curated by the Data Bridge Market Research team includes in-depth expert analysis, patient epidemiology, pipeline analysis, pricing analysis, and regulatory framework.

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