Baking Enzymes Market

Bakery Enzymes Market: Vast Applications in Bakery Industry Stimulating Revenue Growth: Global Industry Analysis (2013 - 2017) & Opportunity Assessment (2018 - 2028)

  • 2018-09-26
  • REP-GB-692
  • 250 pages
  • PDF PPT EXCEL
Baking Enzymes Market

An Incisive, In-depth Analysis on the Baking Enzymes Market

This study offers a comprehensive, 360 degree analysis on the Baking Enzymes market, bringing to fore insights that can help stakeholders identify the opportunities as well as challenges. It tracks the global Baking Enzymes market across key regions, and offers in-depth commentary and accurate quantitative insights. The study also includes incisive competitive landscape analysis, and provides key recommendations to market players on winning imperatives and successful strategies.

Enzymes are protein catalytic agents found naturally in biological sources such as animals, plants, bacteria, fungi, and yeast. Enzymes have influence on the whole baked goods range, from enhancing the quality and texture of ready-to-eat baked products, to the frozen storage of baked goods. In high-automation surroundings, enzymes have a fundamental role in baking expertise. They are used to decrease the mixing time of flour, increase the oxidation, improve machinability, and achieve the fermentation rate and dough firmness.

The market growth for bakery enzymes is estimated at a healthy CAGR of 5.9% in term of value over the forecast period of 2018 through 2028. APEJ is anticipated to have a significant growth due to progression in the retail division, with an increase in ready-to-eat food and packaged food consumption. The universally trending 'health and wellness' factor among consumers will also continue to stimulate the demand for bakery enzymes in this region. Europe is expected to experience robust growth in the bakery enzymes market on account of the increasing presence of confectionary, biscuit & cookie, and cake & pastry manufacturing divisions. With the increase in stringent regulations enforced by the governments of numerous countries for clean label and eco-friendly products, the demand for bakery enzymes is expected to get a substantial response in the years to come. The approval of bakery enzymes to be used is intended to close the gap between end-use companies and bakery enzyme producers to impeccably accept various formulations perfect for a variety of applications.

APEJ - the Key Market for the Global Bakery Enzymes Market Revenues

The global bakery enzymes market is projected to perceive a stimulating growth imminent from the APEJ market. In terms of value, the bakery enzymes market in APEJ is expected to grow at a CAGR of 8.0% over the forecast period, to reach a market value of US$ 345.8 Mn by 2028. APEJ accounts for almost 27% of the total share of the global bakery enzymes market in terms of revenue, which is expected to increase extensively by 2028 end. Increasing government support for encouraging the adoption of natural products like enzymes in various food and beverage applications, in turn, is expected to fuel the growth of the bakery enzymes market in APEJ.

The demand for bakery enzymes in India & China is expected to increase during the final years of the forecast period. This is primarily attributed to the diverse range of bakery enzyme products launched. In Asia Pacific, carbohydrase is the most preferred bakery enzyme in baked goods, and is expected to grow at the highest CAGR in the product type segment.

Asia Pacific Bakery Enzymes Market– Segment-wise Overview

By product type, the bakery enzymes market will witness the most input from the carbohydrase segment. In terms of volume, the carbohydrase enzymes segment holds the biggest share, and accounts for over 45% of the total APEJ bakery enzymes market, and will continue to grow at the highest CAGR during the period of forecast.

In the APEJ bakery enzymes market, in the application segments, the bread segment is assessed to account for more than a whopping 70% value share by 2018 end, which is expected to decline slightly by 2028 end. The demand from bakery products like breads, cakes and pastries, etc., is expected to fuel the bakery enzymes market by a lucrative CAGR over the period of forecast. The extensive product portfolio of bakery enzymes is the key trend in the market. Moreover, in the Asian market, carbohydrase in the powdered form is the key target point of producers, owing to the increase in usage of cakes and pastries, ready-to-eat food products, etc. Stable cost is one of the factors positively affecting the growth of the bakery enzymes market. In the past few years, the pricing of bakery enzymes has not changed significantly, and is not expected to change much during the forecast period, which is one of the factors driving the growth of the bakery enzymes market.

Manufacturers are aiming to develop new technologies which allow innovation in powder stability at a viable price. Moreover, sustainability and active supply chain management are some of the major distinguished tactics which are implemented by the manufacturers of bakery enzymes.

North America is also a noteworthy regional market in bakery enzymes, which is anticipated to register yet another substantial growth trend among other regions in the global bakery enzymes market during the forecast period. North America observed the highest demand, and is dominating the market by holding the highest share, both, in terms of value and volume.

Future Market Insights offers a 10-year forecast of the global bakery enzymes market between 2018 and 2028. In terms of value, the market is expected to register a CAGR of 5.8% during the forecast period. This study demonstrates the market dynamics and trends in global bakery enzymes market that are expected to influence the current environment and future status of the bakery enzymes market over the forecast period.

Report Description

This Future Market Insights report examines the global bakery enzymes market for the period 2018–2028. It provides the historical data of 2013, along with the estimated data for 2018, and forecast data up to 2028 in terms of value (US$ Mn) and volume (MT). The primary objective of the report is to offer insights into the developments in the market that are significantly influencing the demand for bakery enzymes. Increasing consumer consciousness and preference for clean label and natural products is identified as the primary driver for the bakery enzymes market, globally. A few other market drivers include the growing number of government approvals for enzymes, increasing demand for clean label food products, and increasing demand for baked goods.

The bakery enzymes market is segmented as follows:

  • Product Type

  • Application

  • Form

  • Region

This report covers the global bakery enzymes market performance in terms of value and volume contribution. The report also includes FMI’s analysis of key trends, drivers, and restraints in each of the seven regions/countries which are currently influencing the bakery enzymes market. Furthermore, the report gives a complete region/country-wise analysis of 2018 and 2028 estimates of the total revenue and consumption of bakery enzymes. Porter’s five forces model, cost structure analysis, PEST analysis, and scenario forecast of every region/country are included in this report to better equip clients with crystal-clear decision-making insights.

Based on application, the global bakery enzymes market is segmented into breads, cakes & pastries, and cookies & biscuits. The breads segment is predicted to dominate the market in terms of value and volume contribution throughout the forecast period. Bakery enzymes find profound application in baked goods or bakery products. This is supported by the development of new product formulations that are more stable and temperature compatible in case of bakery products. For instance, the usage of bakery enzymes for breads is gaining significant prominence among end-use companies.

Based on product type segmentation, the global bakery enzymes market is segmented into carbohydrase, protease, lipase, and others. The carbohydrase bakery enzyme segment is expected to grow at the highest CAGR during the period of forecast. Also, the lipase bakery enzyme segment is likely to record a high CAGR in the coming years.

Based on form, the global bakery enzymes market is segmented into powder and liquid. The powder form of bakery enzymes is dominating the current market, and is expected to bolster its presence during the period of forecast.

Based on regional segmentation, Asia Pacific, North America, and Western Europe are estimated to collectively account for more than 85% share of the global bakery enzymes market, which is expected to increase by 2028 end. MEA is another significant regional market, which is projected to register a high CAGR in terms of value and volume among other regions in the global bakery enzymes market during the forecast period. 

For analyzing the market size in terms of volume, the per capita consumption of bakery products in major consuming regions has been considered. The overview of industrial enzymes was viewed and application of enzymes in food and beverage industry was benchmarked. The data modeling approach has been carried out by analyzing the total average of source crop/feedstock planted, average yield, amount consumed directly v/s amount used for processing into extract used in the production of bakery enzymes and its derivatives, etc. The weighted average selling price for bakery enzymes was considered to estimate the market size of bakery enzymes in major consuming countries. These prices were captured in their respective countries, and then converted into USD to offer forecasts in one consistent currency standard.

A number of primary and secondary sources were consulted during the course of the study. Secondary sources include Factiva, and Hoovers, and company annual reports and publications. The report provides the detailed competitive and company profiles of key participants operating in the global market.

Some of the key market players covered in this report are Danisco A/S (DuPont), Royal DSM, AlindaVelco S.A., Amano Enzymes, Advanced Enzymes, Novozymes, Maps Enzymes Limited, AB Enzymes GmbH (Associated British Food), Puratos Group, Kerry Group, Corbion N.V., Mirpain, VEMO 99 Ltd., LEVEKING, BASF, DeutscheBack (Stern-Wywiol Gruppe), Caldic B.V., BDF Natural Ingredients, Lallemand. Bakery enzyme manufacturers are looking towards improving their sourcing processes and technologies. This is further supported by agreements with local participants across different regions. Also, companies are focused on proliferating their product portfolios in accordance with the customers of varied applications. The increasing demand for baked goods, increasing concerns towards health and nutritional food, progression in technologies, diminishing usage of synthetic food additives like emulsifiers, an increase in the demand for ready-to-eat food products are some of the most crucial driving factors of the bakery enzymes market. As bakery enzymes improve the texture of bread, increase the volume of bread, dough conditioning solutions, and improve color and taste, the demand for bakery enzymes has increased substantially.

Key Segments Covered

Analysis by Product Type

  • Carbohydrase

  • Protease

  • Lipase

  • Others

Analysis by Application

  • Breads

  • Cakes and Pastries

  • Cookies and Biscuits

Analysis by Form

  • Powder

  • Liquid

Key Regions/Countries Covered

  • North America

    • U.S.

    • Canada

  • Latin America

    • Brazil

    • Mexico

    • Rest of Latin America

  • Western Europe

    • Germany

    • United Kingdom

    • France

    • Italy

    • Spain

    • Rest of Western Europe

  • Eastern Europe

    • Russia

    • Poland

    • Rest of Eastern Europe

  • Asia Pacific Excluding Japan (APEJ)

    • China

    • India

    • Australia & New Zealand

    • ASEAN

    • Rest Of APEJ

  • Japan

  • Middle East & Africa

    • GCC countries

    • South Africa

    • Rest of MEA

Baking Enzymes Market Reports - Table of Contents

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