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Bakery Enzymes Market Analysis

ID: MRFR//3776-HCR | 110 Pages | Author: Snehal Singh| June 2024

The bakery enzymes market is undergoing dynamic changes driven by the increasing demand for improved baking efficiency, the rising consumer preference for clean-label bakery products, and technological advancements in enzyme formulations. One of the key drivers shaping the market dynamics is the quest for enhanced baking performance and quality. Bakery enzymes, including amylases, proteases, and lipases, play a crucial role in dough conditioning, texture improvement, and shelf-life extension. The market dynamics reflect the bakery industry's continuous pursuit of enzymes that optimize baking processes, ensure product consistency, and contribute to the overall quality of baked goods, meeting the evolving demands of both consumers and manufacturers.

Market dynamics are further influenced by the growing consumer emphasis on clean-label and natural ingredients in bakery products. Enzymes, being natural catalysts, align with the clean-label trend as they facilitate the baking process without the need for synthetic additives. The market dynamics highlight the increasing demand for clean-label bakery enzymes that improve dough handling, texture, and freshness while meeting consumer expectations for transparency and authenticity in ingredient lists.

Moreover, the bakery enzymes market dynamics are shaped by technological advancements in enzyme production and formulation. Innovations in enzyme engineering and fermentation processes enable the development of enzymes with enhanced stability, specificity, and application versatility. These advancements contribute to the expansion of enzyme functionalities, allowing manufacturers to address specific challenges in dough development, gluten modification, and overall product improvement. The market dynamics underscore the importance of continuous innovation in enzyme technologies to meet the dynamic needs of the bakery industry.

The bakery enzymes market is also influenced by the global trends in the bakery and confectionery sector, including changes in consumer preferences, bakery product diversification, and the impact of health and wellness considerations. As consumers seek healthier bakery options, enzymes are utilized to improve the nutritional profile of products, reduce the need for certain additives, and address gluten-related concerns. The market dynamics reflect the evolving landscape of bakery products, with enzymes playing a pivotal role in aligning with health-conscious consumer preferences.

Challenges within the market dynamics include regulatory considerations, variable enzyme activity, and the need for customized solutions. Regulatory standards and approvals play a crucial role in shaping the market dynamics of bakery enzymes. Manufacturers must adhere to strict regulations to ensure the safety and quality of enzyme products, particularly those used in bakery applications. The variable activity of enzymes under different processing conditions poses challenges in maintaining consistent performance during bakery operations. Overcoming these challenges requires in-depth research and development efforts to enhance enzyme stability and functionality.

Market dynamics are also influenced by the demand for customized enzyme solutions tailored to specific bakery applications. Different bakery products, from bread to pastries, may require enzymes with distinct characteristics to achieve desired results. Manufacturers in the bakery enzymes market must address the diverse needs of the bakery industry by offering customized enzyme solutions that optimize dough development, improve texture, and contribute to the overall quality of baked goods.

Bakery Enzymes Market Overview


Bakery Enzymes Market Size is anticipated to reach USD 1.47 Billion by 2030, registering a CAGR of 4.71% during 2020-2030, says market research future (MRFR). Baking enzymes are used in a variety of end-use markets, including breads, cakes & pastries, and biscuits & cookies. With the use of baking enzymes, baking operations can become more environmentally friendly, as they result in lower greenhouse gas emissions and reduced raw material waste. With the development of novel production strains based on genetically modified microbes, large-scale manufacturing of baking enzymes with functionalities tailored to individual requirements is now conceivable without the possibility of undesirable side effects.


The positive prognosis for processed and packaged bakery items, owing to an increasingly hectic lifestyle and an increase in consumer demand for fresh & ready-to-eat breakfast foods, will fuel the baking enzymes market's growth. Baking enzymes operate as a catalyst for biological events that result in the enhancement of the quality of a variety of processed bread products. Additionally, the enzyme's use in gas retention, lowering the protein flour content of crackers and cookies, standardizing bread quality, and assuring uniform browning of bread will aid in business expansion.


Globally increasing consumption of processed bakery products, combined with the high concentration of enzymes in bakery products such as bread, cakes, and pastries, will drive product demand. Persistent advancements in the biotechnology industry and increased use of fermentation technology in modern bread factories will drive the expansion of the baking enzymes market. Additionally, the growing demand for enzymes to increase the mineral bioavailability of food will accelerate the rate of product penetration.


Segmentation


Bakery Enzymes Market has been segmented based on type, application, and region.


Based on type, the global bakery enzymes industry has been classified as carbohydrases, proteases, lipases, and others.


Based on application, the global bakery enzymes industry has been categorized as bread & rolls, biscuits & cookies, cakes & pastries, and others.


The global bakery enzymes industry has been studied with regard to four key regions—North America, Europe, Asia-Pacific, and the rest of the world.


The North American market has further been segmented into the US, Canada, and Mexico. The European bakery enzymes industry has been classified as Germany, France, Italy, Spain, UK, and the rest of Europe. The bakery enzymes industry in Asia-Pacific has been divided into China, India, Japan, Australia & New Zealand, and the rest of Asia-Pacific. The bakery enzymes industry in the rest of the world has been segmented into South America, the Middle East, and Africa.


Key Players



  • AB Enzymes GmbH (Germany)

  • Advanced Enzymes (India)

  • DSM N.V. (Netherlands)

  • Novozymes A/S (Denmark)

  • Maps Enzyme Limited (India)

  • SternEnzym GmbH & Co. KG (Germany)

  • Amano Enzyme Inc. (Japan)

  • DowDupont Inc. (US)

  • Puratos Group Nv (Belgium)

  • Caldic B.V. (Netherlands)

  • BDF Ingredients (Spain)

  • Dydaic International Inc. (US)

  • Kerry Group plc (Ireland)

  • Lallemand Inc. (Canada)

  • BASF SE (Germany)


Regional Market Summary


Global Bakery Enzymes Market Share (%), by Region, 2020 Bakery Enzymes Market


Source: Secondary Sources and MRFR Analysis


Europe is expected to dominate the market for bakery enzymes during the forecast period. Germany, France, and the UK are projected to be the major contributors of bakery enzymes industry in this region. The strong presence of the bakery market in this region, followed by continuous innovations in bakery products by the key players is projected to boost the growth of the bakery enzymes industry in this region. North America is also expected to hold a significant share in the global market with the US holding the major market share. Asia-Pacific is projected to register the highest CAGR during the forecast period. The rapid growth of food processing industry in countries such as China, Japan, and India are expected to create a lucrative market for bakery enzymes manufacturers in this region.Recent Development


March 2022: Kerry Group announced one purchase and an agreement to complete another, both of which are intended to increase the company's foothold in biotechnology and its expertise, technology portfolio, and production capabilities. Enmex, a manufacturer of enzymes situated in Tlalnepantla de Baz, Mexico, is the first acquisition. Enmex offers a variety of bioprocessing solutions for the food, beverage, and animal nutrition industries. Kerry stated that Enmex's complementary enzyme portfolio and robust manufacturing infrastructure will aid in the growth of Kerry's fermentation and enzyme production capabilities across Latin America.


Global Bakery Enzymes Market, by Type



  • Carbohydrates

  • Proteases

  • Lipases

  • Others


Global Bakery Enzymes Market, by Application



  • Bread & Rolls

  • Biscuits & Cookies

  • Cakes & Pastries

  • Others


By Region



  • North America

    • US

    • Canada

    • Mexico



  • Europe

    • Germany

    • France

    • Italy

    • Spain

    • UK

    • Rest of Europe



  • Asia-Pacific

    • Japan

    • China

    • India

    • Australia and New Zealand

    • Rest of Asia-Pacific



  • Rest of the World (RoW)

    • South America

    • Middle East

    • Africa




Intended Audience



  • Bakery enzymes manufacturers

  • Food manufacturers

  • Dealers and distributors

  • Raw material suppliers and distributors

  • Traders, exporters, and importers

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