Bakery Enzymes Market

2019 Analysis and Review of Bakery Enzymes Market by Product - Carbohydrase, Protease, and Lipase for 2019 - 2029

Carbohydrase Remains Bestselling Category

Accounting for half of the total sales of bakery enzymes, carbohydrase continues to witness higher demand as compared to protease and lipase. In recent years, the rise of convenience, on-the-go, and better-for-you trends resulted in increased demand for innovative yet healthy food ingredients, thereby potentially raising sales of carbohydrase. This can be attributed to plant-based origin of carbohydrase, in addition to extending shelf-life of breads and cakes and helping in digesting certain types of carbs. As bakers are on the journey of producing goods that appeal to growing number of health-conscious consumers, market players are also focusing on capitalizing on protease and lipase.

North America’s Market on Upward Trajectory

North America continues to maintain its lead in the bakery enzymes market, in the view of bakery industry operators reformulating their existing baked goods and dessert selections with healthier ingredients. Growing popularity of artisanal baked goods and consumers increasingly following a healthy lifestyle in the region are leading to realignment of manufacturers’ strategies. By 2021, the market in Asia Pacific excluding Japan (APEJ) is expected to surpass the European market, as more baked foods are finding shelf space on supermarkets across the region. Consumers’ demand for better food choices along with globalization and cultural and generational shifts in the Asia is significantly contributing to the demand for bakery enzymes.

Rising Regulatory Approvals Opening Avenues for Revenue Growth

In recent years, governments from numerous countries have increasingly supporting the use of bakery enzymes, catering to consumers’ demand for clean products and subsequently boosting the market growth. With the approval of DuPont’s three bakery enzymes by the Japanese Ministry of Health, Labor, and welfare, the market has got a head start on the future. Given consideration to the extensive waste of bakery products, especially bread, manufacturers are focusing on expanding their product portfolio to enable these products to stay fresh longer without compromising the quality or taste. These factors came into play when Royal DSM introduced two maltogenic amylase enzymes in its BakeZyme portfolio in November 2019.

How Growth will Unfold

Bakers worldwide are increasingly using enzymes to improve softness, moistness, and resilience of products. Adoption of bakery enzymes for breads is accounting for relatively high revenue share, while growing application in cakes and pastries is opening a wide window of opportunities for market players. Today, consumers are increasingly embracing convenient foods, and breads are no exception. Realizing the challenges in fulfilling all consumer needs, from improve texture to longer-lasting freshness, market players are directing their investments in product innovation. Further, the on-going trend of plant-based food consumption, amid mounting concerns over animal welfare issues in F&B industry, is expected to boost the application scope of bakery enzymes.


What are the major factors that would prominently assist the bakery enzymes market growth?

Increasing consumer inclination towards ready-to-eat and packaged food, further complemented by rise in awareness about health and wellness, continues to fuel an upsurge in consumption of bakery enzymes.

How will the bakery enzyme sales progress over the period of next decade?

An increase in the stringent regulation enforced by governments regarding clean-label and eco-friendly products continues to spur the demand for various bakery enzymes. This will predominantly drive sales of bakery enzymes at a CAGR of 5.8% over the projection period 2019 – 2029.

Which is the most preferred bakery enzyme in the global market?

Carbohydrase contributes a lion’s share to the growing size of the bakery enzyme market. It would continue to see significant uptake, as it possesses high thermal stability suitable for bakery products. Lipase has also been witnessing rise in demand.

How is bread making industry influencing bakery enzymes consumption pattern?

In line with consumer inclination towards high-quality and innovative bread products, the bread making industry is observing significant growth over the recent past. Bakery enzymes are thus witnessing a rapid change in consumption pattern, as they are responsible for improved dough handling and a rich texture.

Which are the major factors that are pulling the bakery enzyme demand?

A sizeable consumer population is allergic to bakery enzymes, if used in excess. Moreover, a measurable chunk of bakery consumers refrains from buying products that contain microorganisms-based bakery enzymes. These factors will continue to restrict consumption of bakery enzymes to a large extent.

Which region is developing lucrative growth environment for the market?

Over the next 10 years, North America will continue to lead the bakery enzyme market. Additionally, Asia Pacific (excluding Japan) will witness substantial growth owing to favorable government initiatives related to adoption of baked products that contain bakery enzymes. 


The report segments the global bakery enzymes market in detail to present an executive-level blueprint to the reader


  • Powder
  • Liquid


  • Protease
  • Carbohydrase
  • Lipase
  • Others


  • Bakery and Confectionary
  • Cookies and Pastries
  • Breads
  • Cookies and Biscuits


  • North America
  • Latin America
  • Western Europe
  • Eastern Europe
  • Japan
  • APEJ
  • MEA

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Bakery Enzymes Market