North America Baking Enzymes Market – Industry Trends and Forecast to 2029

North America 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

Market Analysis and Size

Consumers busy lifestyles are driving 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 which 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.

Market Definition

Bakery enzyme is one of the enzyme categories that are commonly used to improve dough texture, gas retention, and crumb softness when making breads 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

Baking Enzymes Market Dynamics

Drivers

• Rising consumption and demand for baking goods.

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

To improve the shelf life and other functional properties of bread, additives such as emulsifiers are added. However, after consumption these synthetic emulsifiers have a negative impact on health such as high blood pressure and diabetes and thus their use in bakery products must be reduced which can hinder 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 food service industries would be closed has hampered the sale of bakery enzymes around the world. Furthermore, the strict lockdown forced manufacturers to reduce their output has effectively halting production. As a result, the growth of the bakery enzymes industry in 2020 has been hampered. However, the bakery enzymes market is quickly returning to normal with a steady increase in demand primarily from the bakery industry.

North America 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 sector.

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 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 U.S., Canada and Mexico

In the North America baking enzyme market, due to the consumption of bakery goods such as bread, pastries, and many others in daily diets, the United States has occupied the largest market share. It is followed by Canada, which has a lower share than the United States because the consumption and production patterns are similar, but much lower when compared to the United States.

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 North America 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, North America 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:

• DSM (U.S)
• BASF SE (Germany)
• DuPont (U.S)
• Amano Enzyme Inc. (Japan)
• Novozymes A/S (Denmark)
• AumEnzymes (India)
• Lesaffre (France)
• SternEnzym GmbH & Co. KG (Germany)
• Advanced Enzyme Technologies (India)
• AB Enzymes (Germany)
• Nagase America LLC (U.S)
• LEVEKING (U.S)
• Kerry Group plc (Ireland)