Dough Conditioners Market Research Report – Forecast to 2030

Dough Conditioners Market Research Report Information: by Type (organic and inorganic), by Form (powder, liquid and semi-liquid, and granular), by Application (bread, pizza, cake and pastry, cookie, and others), and by Region - Forecast Till 2030

ID: MRFR/F-B & N/4932-HCR | November 2022 | Region: Global | 90 Pages         

Dough Conditioners Market

Dough Conditioners Market is expected to grow USD 5.50 billion at a 5.11% CAGR During Forecast 2020-2030.

Segmentation

By Type Organic Inorganic
By Form Powder Liquid and semi-liquid Granular
By Application Bread Pizza Cake and Pastry Cookie Others

Key Players

  • DowDuPont Inc. (US)
  • Archer-Daniels-Midland Co. (US)
  • Associated British Foods Plc. (UK)
  • IREKS GmbH (Germany)
  • Oriental Yeast Co. Ltd. (Japan)
  • Fazer Group (Finland)
  • Group Soufflet (France)
  • Puratos Group (France)
  • Nutrex N. V. (Belgium)
  • Lallemand Inc. (Canada)
  • Watson Inc. (US)
  • The Bakels Group (Switzerland)
  • Lesaffre (France)

Drivers

  • Increasing use of dough conditioners in bakeries and confectionery
  • Improve the texture and flavor of bread and other bakery items
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Dough Conditioners Market Overview


Dough Conditioners Market is expected to grow USD 5.50 billion at a 5.11% CAGR During Forecast 2020-2030. The Dough Conditioners Market Share is predicted to expand significantly throughout the forecast period due to rising demand for baked goods. Dough conditioners, often known as bread improvers, are any ingredients or chemicals added to bread dough to aid in the fermentation process by activating the gluten in the flour. Dough conditioners are meant to improve the quality and volume of the finished product. The substances used as dough conditioners are FDA(Food and Drug Administration) approved and considered safe. Dough conditioners' main role is to activate the gluten content of rye and wheat flour. These conditioners are used expressly to improve the quality of bakery products, in addition to the usage of machines for dough and batter manufacturing, processing, and baking. Enzymes, yeast nutrients, mineral salts, oxidants and reductants, and emulsifiers can all be used to make dough conditioners. L-cysteine HCl, glycerol monostearate, and sodium stearoyl lactylate are a few of the dough conditioners available.


Dough Conditioners ensure that the finished bread has a consistent quality. Its primary roles include dough reinforcement and softening. Dough conditioners provide nutrients to yeast, increasing loaf volume and reducing staling of finished baked products. Dough Conditioners Market Value and Dough Conditioners Market Trends are supported by rising demand for dough conditioners in the production of a wide range of bakery items such as pieces of bread, pizza crusts, tortillas, cakes/pastry, buns, and rolls.


COVID Analysis


COVID-19 has a huge impact on the Dough Conditioners Market Outlook. Many bakeries were forced to close their doors during the peak of the epidemic due to a lack of workers and insufficient sales of bread items. Furthermore, as a result of the lockdown, the supply chain was affected, resulting in the unavailability of products that suited consumers' needs, ultimately affecting the market. Furthermore, the inaccessibility of raw supplies during the lockdown hampered output lack none of these areas. Smaller bakeries in the unorganized sector were particularly badly struck by all of these constraints. The ease, accessibility, and nutritional profile of these foods have kept them alive in the current market. Bakery items, on the other hand, are consumed regularly not only in wealthy countries but also in developing and underdeveloped ones. All of these factors have contributed to the Dough Conditioners Market Growth, even during the lockdown, and are expected to continue to do so during the Dough Conditioners Market forecast period. As a result, it will aid the Dough Conditioner Market Share in reaching its peak.


Market Dynamics


Drivers


Small and large-scale bakeries, food producers, and other establishments employ Dough Conditioners Market. Bakers are now loving the use of dough conditioners because it is safe, streamlines production, decreases production time, and aids in the development of high-quality products. These factors have supported Dough Conditioners Market Size over the years and are projected to continue to do so over the forecast period. The manufacturers of dough conditioners use these characteristics to sell their products and extend their consumer base by raising awareness about dough conditioners. The increasing use of dough conditioners in bakeries and confectionery is the primary force driving the Dough Conditioners Market Trends. Furthermore, rising baker knowledge of the use of dough conditioner to improve dough texture, color, and handling is likely to drive the market throughout the Dough Conditioners Market Analysis. Furthermore, the rising demand for bakery and confectionery goods in the food and beverage industry as a result of rising per capita income and changing consumer lifestyles is propelling the worldwide dough conditioners market forward. Furthermore, dough conditioners aid to improve the texture and flavor of bread and other bakery items, which is projected to drive Dough Conditioners Market Value during the forecast period.


Restraints


Uncertain demand forecasts and supply chains could be some of the restricting factors in the Dough Conditioners Market Outlook. The process of certifying and branding organic bread goods adheres to extremely stringent and demanding requirements, which is hindering market expansion. To be certified organic, a product must not contain any genetically modified or irradiated components and must be composed solely of substances on the National List of Allowed and Prohibited Substances. As a result, following all regulatory standards and completing certification requirements will impede Dough Conditioners Market growth as well as Dough Conditioners Market share.


Technology Analysis


Novel technology is being employed to increase taste and flavor in the dough conditioners market. Because of the increased popularity of bakery products among customers due to their health benefits, manufacturers are developing new bakery products with improved flavor and quality utilizing cutting-edge technology and techniques. Manufacturers are experimenting with new techniques to extend the shelf life of their products, such as using natural preservatives and improving flavor till the time of consumption. All of these variables are effective and contribute to the expansion of the dough conditioner market trends. In addition, consumption of bakery products is fast increasing in emerging economies, which could help dough conditioner market growth. It is projected that there will be a greater emphasis on R&D activities in existing products for the manufacturing of high-quality products such as the dough conditioner market, which is expected to exhibit profitable growth during the forecast period.


Segment Overview


The Global Dough Conditioners Market is further bifurcated into various segments depending on various factors to help the market to grow as per the predicted CAGR growth by the end of the forecast period in 2027. The Global Dough Conditioners Market is segmented based on the following:


Based on the type, the market has been segmented as follows:



  • Organic

  • Inorganic


Based on the form, the market has been segmented as follows:



  • Powder

  • Liquid

  • Semi-Liquid

  • Granular


Based on the application, the market has been segmented as follows:



  • Bread

  • Pizza

  • Cake and Pastry

  • Cookie

  • Others


Based on the region, the Fruit vinegar market has been segmented as follows:


North America



  • US

  • Canada


Europe



  • Germany

  • France

  • Italy

  • Spain

  • UK

  • Rest of Europe


 Asia-Pacific



  • China

  • India

  • Australia

  • Singapore

  • Rest of Asia Pacific


Rest of the world



  • Brazil

  • Argentina

  • Saudi Arabia

  • South Africa

  • Others


Regional Classification


Due to the increased consumption of baked goods, Europe is expected to produce a large proportion of demand for dough conditioners. In terms of the supply chain, product assortment, distribution channels, and consumer preferences, the European bread products market is well-established. The innovations and new product creation are becoming more common in indulgence categories such as cakes, pastries, and cookies. The baked goods majority are from European countries such as Germany, France, and Italy. Baking of bread began circa 600 BC in Ancient Greece and flourished during the Roman era. Consumption of baked goods has been considered a custom since Roman times. The European dough conditioners market is predicted to rise steadily throughout the forecast period due to the region's traditional eating patterns. Asia-Pacific is expected to be the fastest expanding market for dough conditioners due to factors such as globalization of eating preferences and rising per capita disposable income in emerging economies such as India and China.


Competitive Landscape


Manufacturers of dough conditioners have agreed to include clean labels explaining the components in their products. There are only a few manufacturers who offer the product in tiny containers for residential use. Many producers are expected to use this strategy to increase demand for dough conditioners among home bakers. Manufacturers are also expected to provide new products with adaptability, bread-enhancing characteristics, and flavoring. The major key players of the market are as follows:



  • DowDuPont, Inc. (US)

  • Archer-Daniels-Midland Co. (US)

  • Associated British Foods, Plc. (UK)

  • IREKS GmbH (Germany)

  • Oriental Yeast Co., Ltd. (Japan)

  • Fazer Group (Finland)

  • Group Soufflet (France)

  • Puratos Group (France)

  • Nutrex N. V. (Belgium)

  • Lallemand Inc. (Canada)

  • Watson Inc. (US)

  • The Bakels Group (Switzerland)

  • Lesaffre (France)


Recent Developments



  •  Puratos India introduced four new bakery, patisserie, and chocolate products: Tegral Satin Purple Velvet EF, Fruitful Range, Carat Supercrem Nutolade, and Tegral Red Velvet Sponge Mix.

  • Mondelez International spent USD 200 million on its Opava Czech Republic biscuit production facility, which employs almost 1,000 people and manufactures Power Brands for the European market such as Oreo, belVita, Milka, and Cadbury.


 Report Overview


The research provides a complete and in-depth study of the Dough Conditioners market and forecasts the global Dough Conditioners Market in detail and by segment. The market is segmented based on product type, form, application, and region. This segmentation also gives detailed country-by-country Dough Conditioners goods market estimates on all essential criteria, as well as an explanation of Dough Conditioners market trends. The research examines parent market trends, macroeconomic data, and controlling factors, as well as market attractiveness by segment. The qualitative influence of key market dynamics on market segments and regions is also depicted in the study.



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Frequently Asked Questions (FAQ) :

The expected CAGR growth of the Dough Conditioners Market is 5.11% during the forecast period.

The European region is expected to be the market leader by the end of the global forecast period in 2030.

The major key players in the global dough conditioners market are DowDuPont, Inc. (US), Archer-Daniels-Midland Co. (US), Associated British Foods, Watson Inc. (US), Plc. (UK), IREKS GmbH (Germany), Oriental Yeast Co., Ltd. (Japan), Fazer Group (Finland), Group Soufflet (France), Puratos Group (France), Nutrex N. V. (Belgium), Lallemand Inc. (Canada), The Bakels Group (Switzerland), and Lesaffre (France).