The North America baking enzymes market is witnessing substantial growth driven by shifting consumer lifestyles towards convenient and ready-made food choices. This trend has led to an increased demand for bakery enzymes, which play a crucial role in enhancing the quality of bakery goods. Moreover, the surge in consumer preference for packaged and convenient food products is propelling the adoption of compressed yeasts in the bakery industry. As consumers seek enhanced taste, texture, and shelf life in their baked goods, the market for baking enzymes continues to expand, catering to evolving consumption habits.
According to Data Bridge Market Research, the North America Baking Enzymes Market was growing at a value of 433.15 million in 2021 and is expected to reach the value of USD 654.73 million by 2029, at a CAGR of 5.3% during the forecast period of 2022 to 2029.
“Surging consumption and demand for baking goods drive the market growth”
The North America baking enzymes market is driven by the surging consumption and demand for baking goods. As consumers increasingly seek convenient and ready-to-eat bakery products, the demand for efficient and high-quality baking processes rises. Baking enzymes play a crucial role in enhancing the production process, and improving texture, flavor, and shelf life of baked goods. Their ability to optimize dough consistency, shorten baking times, and enhance overall product quality aligns with the evolving preferences of consumers, thus propelling the growth of the baking enzymes market in the region.
What restraints the growth of North America baking enzymes market?
“Negative health impact associated with synthetic emulsifiers used in bakery products”
The North America baking enzymes market faces a restraint stemming from the negative health impact associated with synthetic emulsifiers used in bakery products. While these additives enhance shelf life and functional properties, their consumption has been linked to health concerns like high blood pressure and diabetes. Heightened consumer awareness of these adverse effects is driving demand for healthier and cleaner ingredient options. As a result, the pressure to reduce the use of synthetic emulsifiers in baked goods can impede market growth as consumers seek safer and more health-conscious choices in their food products.
Segmentation: North America Baking Enzymes Market
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, and others.
- On the basis of category, the baking enzymes market is segmented into organic and inorganic.
- On the basis of form, the baking enzymes market is segmented into powder/granules and liquid.
- On the basis of end user, the baking enzymes market is segmented into industries, household/retail, and food service sector.
- On the basis of source, the baking enzymes market is segmented into microorganisms, animal, and plant.
Regional Insights: U.S. dominates the North America Baking Enzymes Market
The United States commands a significant share of the global walnut oil market due to its robust consumption and production patterns. Driven by a growing preference for health-conscious products, the U.S. has embraced walnut oil for its reputed health benefits, especially in promoting heart health. The country's well-established agricultural and processing infrastructure further supports its dominant position in the market, allowing for efficient production and distribution of walnut oil.
Canada occupies a relatively smaller market share compared to its southern neighbor, the United States. While sharing similarities in consumption and production trends with the U.S., Canada's scale remains noticeably lower. This can be attributed to factors such as differences in population size, market preferences, and distribution networks. Despite the smaller market presence, Canada's interest in health-conscious choices, coupled with its close proximity to the U.S. market, contributes to its role in the global walnut oil landscape.
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The Prominent Key Players Operating in the North America Baking Enzymes Market Include:
- DSM (U.S.)
- BASF SE (Germany)
- DuPont (U.S.)
- Amano Enzyme Inc. (Japan)
- Novozymes A/S (Denmark)
- AumEnzymes (India)
- Lesaffre (France)
- SternEnzym GmbH and Co. KG (Germany)
- Advanced Enzyme Technologies (India)
- AB Enzymes (Germany)
- Nagase America LLC (U.S.)
- LEVEKING (U.S.)
- Kerry Group plc (Ireland)
Above are the key players covered in the report, to know about more and exhaustive list of North America baking enzymes market companies contact, https://www.databridgemarketresearch.com/contact
Research Methodology: North America Baking Enzymes Market
Data collection and base year analysis are done using data collection modules with large sample sizes. The market data is analyzed and estimated using market statistical and coherent models. In addition, market share analysis and key trend analysis are the major success factors in the market report. The key research methodology used by DBMR research team is data triangulation which involves data mining, analysis of the impact of data variables on the market, and primary (industry expert) validation. Apart from this, data models include Vendor Positioning Grid, Market Time Line Analysis, Market Overview and Guide, Company Positioning Grid, Company Market Share Analysis, Standards of Measurement, global vs Regional and Vendor Share Analysis. Please request analyst call in case of further inquiry.
