Dough Conditioners Market Size By Ingredient Type (Enzymes [Amylases, Xylanases, Lipases, Proteases], Emulsifiers [Mono-glycerides, Calcium Stearoyl Lactylate, Sodium Stearoyl Lactylate] Oxidizing agent [Azodicarbonamide, Potassium Iodate, Calcium Peroxide, Potassium Bromate], Reducing agent [L-cysteine, Glutathione, Sodium Bisulphite, Sodium Metabisulphite]), By Application (Bread, Pizza crust, Tortillas, Cakes/Pastry) Industry Analysis Report, Regional Outlook, Growth Potential, Competitive Market Share & Forecast, 2019 – 2026

Published Date: Dec 2019  |  Report ID: GMI4460  |  Authors: Kunal Ahuja, Sonal Singh

Report Format: PDF   |   Pages: 275   |   Base Year: 2018




Summary Table of Contents Industry Coverage Methodology

Increasing bakery goods consumption to encourage dough conditioners demand

Dough Conditioners market size exceeded USD 3 Billion, globally in 2018 and is estimated to grow at over 5% CAGR between 2019 and 2026.
 

Dough Conditioners market

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Dough Conditioners offers consistent quality in the finished bread. Its main functions include dough strengthening and softening. Dough conditioners offers nutrients for the yeast to enhance loaf volume and helps to decrease staling of finished bakery products. Market growth is backed upon increasing dough conditioners demand in manufacture of variety of bakery products including breads, pizza crusts, tortillas, cakes/pastry, buns & rolls.
 

Rise in number of bakeries globally supported by multiple initiatives for boosting tourist activities in several countries including India, Vietnam, France, and Thailand will escalate product consumption. Dough conditioners market growth will be supported by increasing consumption of quick and affordable meals due to growing number of working population. Additionally, dough conditioners include reducing agents which encourage gluten development leading to reduction in mixing time and energy requirements.
 

Global bakery industry size will rise over USD 540 billion at the end of 2024. Dough conditioners enhance gas production by yeast and helps to control the strength of the dough. It offers improved handling and mixing tolerance and mechanical slicing properties in bakery products including breads and pizza crusts. Market demand is attributed to increasing junk food consumption globally.
 

Ongoing product innovations by the market players to offer improved characteristics such as freshness, dough tolerance, and volume enhancement are the driving factors. Market growth may be hampered due to growing concern over the clean label trends among consumers. Increasing utilization of naturally derived dough improvers and conditioners may replace synthetic products which are used to manufacture bakery goods.
 

Dough Conditioners Market Report Coverage
Report Coverage Details
Base Year: 2018 Market Size in 2018: 3.92 Billion (USD)
Historical Data for: 2015 to 2018 Forecast Period: 2019 to 2026
Forecast Period 2019 to 2026 CAGR: 5.3% 2026 Value Projection: 5.96 Billion (USD)
Pages: 275 Tables, Charts & Figures: 348
Geographies covered (20): U.S., Canada, Mexico, Germany, UK, France, Italy, Russia, Spain, China, India, Japan, South Korea, Malaysia, Australia, Brazil, Argentina, South Africa, Saudi Arabia, UAE
Segments covered: Ingredient, Application, Region
Companies covered (13): Watson Inc., Archer Daniels Midland Company, Calpro Foods, Pvt. Ltd., Caldic B.V, Lallemand Inc, Corbion, Puratos Group, Lesaffre, E.I. Du Pont De Nemours and Company, Oriental Yeast Co., Ltd., Palsgaard A/S, Fazer Group, AB Mauri India Pvt. Ltd.
Growth Drivers:
  • North America: Growing demand for baked products
  • Europe: Increasing bread utlization for manufacturing fast food
  • Asia Pacific: Growing online fast food retail
Pitfalls & Challenges:
  • Growing concerns regarding clean label ingredients

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Rising emulsifiers usage as dough conditioners to spur overall market share

Dough conditioners market is bifurcated into product as enzymes, emulsifiers, oxidizing agent, and reducing agents. Emulsifiers market have been further bifurcated into mono-glycerides, Sodium stearoyl lactylate, and calcium stearoyl lactylate. Mono glycerides help in the binding of oil and water thus improving the consistency of food products. Sodium stearoyl lactylate helps in dough strengthening during processing and keeps the crumb soft during the storage time. Calcium stearoyl lactylate helps to improve crumb texture and grain in breads. Increasing bread consumption owing to hectic work schedules may drive product demand.
 

Emulsifiers witness extensive market demand in manufacturing of cakes, pastries, buns, rolls, and tortillas. The product helps to retard staling of bakery products. Bakery products industry growth is primarily due to increasing demand for buns and breads for preparing sandwiches and burgers. Dough conditioners industry demand is attributed to increasing consumption of fast food globally.
 

Increasing tortillas consumption should spur dough conditioners demand

Tortillas Application Market Analysis, 2015 - 2026 (USD Million)
Tortillas Application Market Analysis, 2015 - 2026 (USD Million)

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Market segmentation based on application includes bread, pizza crust, tortillas, Cakes, and buns & rolls. Tortillas accounted market size surpassing USD 269.8 Mn in 2018 due to increasing demand of whole grain, low carb, and flavored products. Dough conditioners are used as processing aids and shelf life extenders in the production of tortillas. 
 

Tortilla is a type of thin flatbread which is made from wheat or corn, majorly consumed in North American countries including U.S. and Mexico. Extended shelf life properties of dough conditioners have increased tortilla consumption among working professionals.
 

 Asia Pacific dough conditioners industry demand is supported by increasing fast food consumption

India dough conditioners Market size, 2018 (USD Million)
India dough conditioners Market size, 2018 (USD Million)

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India dough conditioners market outlook is likely to witness growth at over 5.5% CAGR at the end of 2026. India fast food market is witnessing significant gains owing to readily availability, easy access, key strategies by the leading market players, and good taste. Dough conditioners owing to its dough strengthening property helps in shortening the mixing time. Dough conditioners are used for manufacturing breads and buns which are the raw materials for multiple fast foods including burgers, pizzas, and sandwiches. Indian fast food market includes several multinational players including McDonalds, Dominos, and Subway. This has led to increased product utilization for making fast food.
 

Growing market demand is attributed to increasing penetration of online food retailers including Zomato and Swiggy in the region. The market growth will observe substantial gains due to growing product utilization for improving the shelf life of packaged and junk food. Safe ingredients utilization for fast food manufacturing has shifted focus towards product innovations for dough conditioners industry among the companies.
 

 R&D activities and new product launches to remain leading business strategies by market players

Some of the major market players operating in the industry report are Watson Inc., Calpro Foods, Pvt. Ltd., Caldic B.V, Puratos Group, Lallemand Inc., Lesaffre, Corbion, E.I. Du Pont De Nemours and Company, Oriental Yeast Co., Ltd., and Archer Daniels Midland Company.
 

Market players engaged in partnerships, product launches, and innovations and in order to enhance their existing product portfolio and cater to the increasing demands of dough conditioners for manufacturing bakery products. The Bellarise brand from Pak Group launched a series of new products in order to meet the growing requirements for non-GMO and clean label ingredients to cater to rising industry demand. The company created new organic dough softeners and conditioners including Bellarise WP 1000 organic dough conditioner and Bellarise BellaSOFT organic 1500 plus.
 

The dough conditioners market research report includes in-depth coverage of the industry, with estimates & forecast in terms of volume (Tons) and revenue (USD Million) from 2015 to 2026, for the following segments:

By Ingredient Type

  • Enzymes
    • Amylases
    • Xylanases
    • Lipases
    • Proteases
    • Others
  • Emulsifiers
    • Mono-glycerides
    • Calcium Stearoyl Lactylate
    • Sodium Stearoyl Lactylate
    • Others  
  • Oxidizing agent
    • Azodicarbonamide
    • Potassium Iodate
    • Calcium Peroxide
    • Potassium Bromate
    • Others
  • Reducing agent
    • L-cysteine
    • Glutathione
    • Sodium Bisulphite
    • Sodium Metabisulphite
    • Others
  • Others

By Application

  • Bread
  • Pizza Crust
  • Tortillas
  • Cakes/Pastry
  • Buns & Rolls
  • Others

The above information has been provided for the following regions and countries:

  • North America
    • U.S.
    • Canada
    • Mexico
  • Europe
    • Germany
    • UK
    • France
    • Italy
    • Spain
    • Russia
    • Netherlands
  • APAC
    • China
    • Japan
    • India
    • South Korea
    • Australia
    • Malaysia
  • LATAM     
    • Brazil
    • Argentina
  • MEA
    • Saudi Arabia
    • South Africa
    • UAE

 

Frequently Asked Questions (FAQ) :

Dough conditioners are used for strengthening and softening the dough. It offers nutrients for the yeast to enhance loaf volume and helps to decrease staling of finished bakery products.
Enzymes, emulsifiers, oxidizing agents and reducing agents are some of the prominent product segments of the market.
Watson Inc., Calpro Foods Pvt. Ltd., Caldic B.V, Puratos Group, Lallemand Inc., Lesaffre, Corbion, E.I. Du Pont De Nemours and Company, Oriental Yeast Co., Ltd., and Archer Daniels Midland Company are the major players operating in the global market for dough conditioners.

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