Global Baking Enzymes Market was valued US$ 698.45 Mn in 2019 and is expected to grow US$ XX Mn by 2027, at a CAGR of 5.25% during the forecast period.



Global Baking Enzymes Market

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Enzymes are natural proteins that act as catalysts for biochemical reactions and help to improve the shelf life and texture of baked foods. Baking enzymes are broadly used in sweet items like pastries, cakes, cookies and are considered as the main ingredient in the preparation of these items which improves the texture and look of the product.

Some of the vital uses of baking enzymes include dough fermentation and relaxation, dough stability, long crumb softness, improved flour, volume, texture, and color. At present, enzymes are considered a natural and advanced solution for the bakery business thanks to their ability to improve the quality of the product. Baking enzymes are ingredient solutions and preservation systems that allow baked goods producers to answer quickly to consumer demand for gluten-free salt, acrylamide, additives, emulsifiers, and bread.

Advanced consumers are constantly looking for baked goods that are tastier, healthier, and more valuable and versatile. The baking enzyme industry is providing better solutions and ingredients to help baked goods producers meet consumer needs. Because of the busy lifestyle of consumers buying more ready-to-eat and confectionery products that are convenient to consume. The growing demand for baking enzymes in the food industry, particularly in bakery products, is an essential factor driving the growth of the global baking enzyme market. The baking enzyme used in the bakery industry is another factor that is supposed to support the growth of the global market to develop the nutritional value of products. New developments in the biotechnology sector have reduced the cost of enzyme production, which is expected to drive demand for baking enzymes.

Organic and gluten-free bread uses bakery enzymes like transglutaminase, glutathione, protease, etc. So, as the demand for natural and gluten-free bread increases, the need for baking enzymes are presumed to increase in the forecast period. Fast urbanization, increased consumption of convenience foods, and retail outlets like Pizza Hut, Domino, McDonald's, and the subway are expected to lead the global baking enzyme market in the future. Also, as the use of emulsifiers decreased, the demand for baking enzymes increased, foremost to the growth of the global baking enzymes market.

Baking enzymes when consumed in excessive proportions, can cause allergies, headaches, and ulcers, which are the key factors affecting the growth of the global baking enzyme market. Also, fluctuations in temperature and pH levels affect the ability of enzymes to bake, and severe government rules and regulations on the use of proteins for baking in countries like the UK and Canada are s interfering with the growth of the global market for baking enzymes during the forecast period.

By product type, the carbohydrase segment is expected to hold the largest market share of the baking enzymes market by 2027, because of a wide-ranging application in many products as it is used in the production of baked products over other products. As well as this, carbohydrase enzymes have high thermal stability and can potentially improve the texture and extend the shelf-life of the food products. Supportive regulatory standards led by the FDA about GRAS approval of carbohydrase and amylase in food products should have a positive impact on baking enzyme demand.

By application, the bread segment held the largest share of the market in terms of revenue in 2019. Amongst the high consumable product in developed and developing economies from the wide range of application. Bread is used as a major ingredient in widely consumed food products in pizza, burger, hotdog, and others hence are expected to witness a continuous rise during the forecast period (2019-2027). Cakes and pastries of baking enzymes are believed to rise effectively as demands from regions is expected to grow with the launch of new products with better taste and flavor by numerous market players is expected to further grow the consumption rate in the future.

By region, the market in North America is expected to hold the largest market share in the global baking enzymes market in terms of revenue by 2027, because of increasing demand for baking enzymes in food & beverage and confectionery industries in countries in the region. The market in Europe expected to account for the second-largest revenue share contribution to the global baking enzymes market followed by markets in the Asia Pacific. The market in the Asia Pacific is expected to witness the fastest growth in terms of revenue, on account of the increasing inclination for packaged food among individuals in countries in the region.

Industry Development:

In 2018, DuPont Health and Nutrition declared the launch of POWERBake 6000, a new enzyme-enhanced solution that can add consistency and tolerance to bread. This product is used with other enzymes applied in the production of several bakery products.

In June 2018, Royal DSM launched a new product called BakeZyme AAA in the BakeZyme Baking Enzyme Range.
In June 2017, DuPont launched three baking enzymes on the Japanese market, mainly PowerFresh and Powersoft. These products are based on G4 amylase enzyme technology with anti-sterilizing properties.

The objective of the report is to present a comprehensive analysis of the Global Baking Enzymes Market including all the stakeholders of the industry. The past and current status of the industry with forecasted market size and trends are presented in the report with the analysis of complicated data in simple language. The report covers all the aspects of the industry with a dedicated study of key players that includes market leaders, followers, and new entrants. PORTER, SVOR, PESTEL analysis with the potential impact of micro-economic factors of the market have been presented in the report. External as well as internal factors that are supposed to affect the business positively or negatively have been analyzed, which will give a clear futuristic view of the industry to the decision-makers.
The report also helps in understanding Global Baking Enzymes Market dynamics, structure by analyzing the market segments and project the Global Baking Enzymes Market size. Clear representation of competitive analysis of key players By Product Type, price, financial position, product portfolio, growth strategies, and regional presence in the Global Baking Enzymes Market make the report investor’s guide.
Scope of the Global Baking Enzymes Market

Global Baking Enzymes Market, By Product Type

• Carbohydrase
• Protease
• Lipase
• Others
Global Baking Enzymes Market, By Applications

• Bread
• Cakes & Pastries
• Cookies & Biscuits
• Others
Global Baking Enzymes Market, By Region

• North America
• Europe
• Asia Pacific
• Middle East & Africa
• South America
Key players operating in the Global Baking Enzymes Market

• Novozymes A/S
• DSM
• Enzymes GmbH
• DowDuPont Inc.
• Advanced Enzyme Technologies Ltd.
• Dyadic International Inc.
• Engrain
• SternEnzym GmbH & Co. KG
• Amano Enzyme Inc.
• Aum Enzymes
• Maps Enzyme Limited
• AB Enzymes GmbH
• Puratos Group NV
• Others.



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