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Baking Enzymes Market Size, Share and Industry Analysis Report by Product (Proteases, Lipases, Carbohydrases [Amylases, Xylanases, Cellulases, Pectinases, Lactases], Polymerases & Nucleases, Phytases, Catalyses) and Application (Bread, Cake, Biscuit), Regional Outlook, Growth Potential, Competitive Market Share & Forecast, 2021 – 2027

  • Report ID: GMI2379
  • Base Year: 2020
  • Report Format: PDF

Industry Overview

Baking Enzymes Market size exceeded USD 490 Million in 2020 and is estimated to grow at over 6% CAGR from 2021 to 2027 due to the increasing consumption of confectionery products and the need for addition of nutritional ingredients in foodstuffs.
 

baking enzymes market outlook

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Positive outlook for processed and packaged bakery products owing to busy lifestyle and increase in preference for fresh & ready-to-eat breakfast food will drive the baking enzymes market growth. Baking enzymes act as a catalyst for biochemical reactions that offer quality improvements in numerous processed bakery products. Moreover, application of the enzyme in gas retention, reducing protein flour levels in crackers and biscuits, standardizing bread quality, and ensuring uniform browning of the bread will support business expansion.
 

Increasing consumption of processed bakery items around the globe coupled with high prominence of enzymes in bakery products including bread, cakes, and pastries will stimulate product demand. Persistent developments in biotechnology industry and utilization of fermentation technology in modern bread factories will boost the baking enzymes market growth. Besides, the rising demand for enzymes to enhance the mineral bioavailability of the food will further fuel the product penetration rate.
 

The advancement in molecular biology, development in genomics, and microbial diversity is improving usage of the product over the forecast timeframe. Variation in the food regulations regarding chemical waste may positively impact the usage of enzymes in bakery applications. Factors such as surging consumer spending on food products, strong awareness about the nutritional content of emerging bakery products, and reduced demand for chemical food additives are among the key factors fostering the baking enzymes market revenue.
 

Growing demand for baking enzymes in food industry for improving product quality will boost the market forward. Moreover, implementation of enzymes to develop gluten-free products for baking industry will further induce growth over the forecast timeframe. Also, factors such as rapid urbanization, increment in disposable income, and rising consumption of bread & cakes among millennials will further foster myriad opportunities for key industry participants. However, excessive R&D costs and strict and critical guidelines to handle enzymes production and usage may hamper the overall baking enzymes market value.
 

Increasing usage of proteases in waffles and crackers manufacturing owing its unique benefits will drive the market demand globally

baking enzymes market from proteases product

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Based on product, baking enzymes market is segmented into proteases, lipases, carbohydrases, polymerases & nucleases, phytases, catalases, and others. Baking enzymes market from proteases products is anticipated to cross USD 175 million by 2027. Proteases are the group of enzymes that perform proteolysis i.e., hydrolysis of peptide bonds to link amino acids together. Proteases are majorly used in baking industry for products such as bread and baked items. It is also highly used to manufacture pastries, biscuits, and cookies owing to its ability to reduce gluten elasticity and dough shrinkage after molding and sheeting operation.
 

Favorable functional benefits to reduce mixing time, decrease consistency, maintain dough uniformity, and improve flavor is expected to drive the proteases segment growth. Further, major consumption of heat liable microbial proteases to inactivate in subsequent baking will stimulate the product demand. Also, the increasing consumption of bakery items such as bread, butter, cheese, cake, and pastries will further boost the demand for proteases segment growth.
 

Increasing demand by the cake manufacturers for greater shelf life of products will drive the product demand

baking enzymes market from cakes application

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Baking enzymes market from proteases products is anticipated to cross USD 170 million by 2027. The noticeable upliftment in the current cake market with the demand for more processed and durable cakes is seen to rise. This scaling has also positively increased the growth of utilization of the baking enzymes such as lipases and amylases into contributing to the attributes of extending the shelf life of cakes in symbiosis with other emulsifiers to a standard formulation of manufacturing. The usage of baking enzymes can be allowed into various other forms of cakes including sponge cakes, pound cakes, muffins, and in high ratio cakes.
 

The indulgence of these enzymes also imparts in the enrichment and fortification of the quality characteristics of the cakes along with other bakery products. The large-scale storage units of these cakes and other products are under ambient temperature range wherein the involvement of the appropriate baking enzymes delivers the improvement in the crumb softness of the cakes. The enzymatic actions allow the manufacturers to introduce a product with exceeding shelf life and provide the best quality to its consumers.
 

Presence of prominent bakery industry along with increasing inclination towards ready-to-eat food products is driving the product demand in North America

 baking enzymes market by region

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North America led the baking enzymes market share in 2020 and is anticipated to grow at a considerable rate of over 6% from 2021 to 2027. Rapid urbanization along with increasing awareness among consumers regarding the benefits of baking enzymes is driving regional industry growth. Further, the presence of prominent bakery companies along with demand for bread and other ready-to-eat bakery and confectionery food product has resulted in proliferating the enzymes demand among the bakery food manufacturers.
 

Rising trend for nutritional diet patterns, especially in the U.S. will essentially support the regional growth. The implementation of new regulations in this region permits the manufacturers to not describe or enlist the information of the use of baking enzymes on the product packaging. This relaxation in the legislation of bakery products enables the growing use of the baking enzymes by the manufacturing companies to extract the best quality product in a more advanced and cost-effective output.
 

New product development along with investment, and expansion is among the primary business strategies adopted by manufacturers

Global bakery enzyme industry share is a consolidated market owing to the presence of dominant global companies regulating industry growth. Some of the key players in the market include Royal DSM, Danisco, BASF, Lumis, Aumgene Biosciences, Enmex, Advanced Enzymes, AB Group, Chr. Hansen, Enzyme Innovation, Thermo Fisher Scientific, Hayashibara Co., and Enzymes Solutions. The key players in the market are mainly focusing on new product launches, investment, and expansion in developing and developed economies to capture a good market share.
 

In April 2021, BASF along with Sandoz GmbH a subsidiary of Novartis has agreed to invest in Kundl/Schaftenau Campus based in Austria. The strategic development is carried out to strengthen the company’s global production footprint for enzymes and biotechnology products.
 

In March 2021, IFF launched its POWERFresh and POWERSoft range of enzymes in China. These products are marketed under the Danisco range of food ingredients. Improver houses and bakeries in China are constantly seeking methods to improve consumer eating experiences while increasing efficiency and lowering product returns.
 

The global baking enzymes market report includes in-depth coverage of the industry with estimates & forecasts in terms of volume in Kilotons and revenue in USD Million from 2021 to 2027 for the following segments:

By Product

  • Proteases
  • Lipases
  • Carbohydrases
    • Amylases
    • Xylanases/Hemicellulase
    • Cellulase
    • Pectinase
    • Lactases
  • Polymerases & Nucleases
  • Phytases
  • Catalases
  • Others 

By Application

  • Bread
  • Cakes
  • Biscuits
  • Others

The above information has been provided on a regional and country basis for the following:

By Region

  • North America
    • U.S.
    • Canada
  • Europe
    • Germany
    • UK
    • France
    • Italy
    • Sweden
    • Austria
    • Poland
    • Russia
    • Spain
  • Asia Pacific
    • China
    • India
    • Japan
    • South Korea
    • Indonesia
    • Thailand
    • Malaysia
    • Australia
  • Latin America
    • Brazil
    • Argentina
    • Mexico
  • Middle East & Africa
    • South Africa
    • UAE
    • Saudi Arabia
    • Kuwait
    • Egypt
       

Authors: Kunal Ahuja, Tushar Malkani

Frequently Asked Questions (FAQ) :

Baking enzymes market is slated to surpass USD 780 million by 2027 and is anticipated to expand at a CAGR of 6% from 2021 to 2027 owing to an escalating consumption of confectionery products and growing need for the addition of nutritional ingredients in foodstuffs.

The market size from proteases products is expected to surpass USD 175 million by 2027 owing to the growing product usage for the manufacturing of cookies, biscuits, and pastries.

North America baking enzymes market is estimated to expand at a remarkable rate of more than 6% up to 2027 considering the rapid urbanization and growing consumer awareness regarding various benefits of enzymes.

Major baking enzymes industry players include Danisco, BASF, Advanced Enzymes, Royal DSM, Enzyme Innovation, Lumis, Aumgene Biosciences and AB Group among others.

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Premium Report Details

  • Published Date: Feb 2022
  • Companies covered: 16
  • Tables & Figures: 1884
  • Countries covered: 27
  • Pages: 450

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