Baking Enzymes Industry Size Worth USD 1,368.02 Million By 2032 As CAGR of 5.5%

Report Overview

The global baking enzymes market size is expected to reach USD 1,368.02 Million by 2032, according to a new study by Polaris Market Research. The report “Baking Enzymes Market Share, Size, Trends, Industry Analysis Report, By Type (Protease, Carbohydrase, Lipase, Others); By Form; By Application; By Region; Segment Forecast, 2024 - 2032” gives a detailed insight into current market dynamics and provides analysis on future market growth.

Temperature, humidity, equipment changes, and new harvests all have an impact on the baking process. Baking enzymes such as protease, carbohydrase, and lipase are used to improve dough machinability, volume, and crumb structure, yielding consistent results. Lipases are expected to be in high demand during the forecast period because they aid in high-speed mixing. These enzymes increase dough machinability by improving dough rheology, stability, and strength.

The baking enzymes market has grown significantly in recent years as a result of the bakery industry's need for improved product quality and rising demand for convenience foods and ready-to-eat bakery products. Advances in enzyme technology are propelling the global market for baking enzymes, resulting in the development of innovative and efficient enzyme solutions. Manufacturers are investing in research and development to create enzymes that improve baking functionality, stability, and cost-effectiveness. This has resulted in a greater use of enzymes by bakery producers worldwide.

However, the baking enzymes market is hampered by a stringent regulatory environment, as the approval process for new enzymes requires compliance with numerous safety and health regulations. Another factor is the concern of allergy-prone customers, and to address these concerns and build consumer trust, clear labeling and communication about the use of enzymes in baked goods become critical.

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The global expansion of the bakery industry has become a major driver of increased demand for bakery enzymes. As consumer preferences shift, so does the demand for diverse and high-quality baked goods, prompting the industry to seek innovative solutions to improve the overall quality of baked goods. Baking enzymes are becoming more popular among food manufacturers because they help with sustainability and improve the appearance of baked goods. In response to the rising demand for enzyme-based bakery products, manufacturers are increasing production capacity to improve supply chain efficiency and reduce the likelihood of enzyme-based bakery product shortages.

Baking Enzymes Market Report Highlights

• In 2023, the carbohydrase segment has emerged as a dominant segment as it plays an important role in influencing the texture, flavor, and overall quality of baked goods.
• The bread segment accounted for the majority of revenue in 2023 due to the critical role that bakery enzymes play in addressing key challenges associated with bread production and meeting consumer expectations for high-quality bread products.
• In 2023, the North American region demonstrated its dominance in the bakery enzymes market by accounting for a significant share of total revenue, owing to the region's well-established and constantly evolving bakery industry, which is distinguished by a diverse range of products and a large consumer base.
• The global key market players include AB Enzymes Gmbh, Advanced Enzymes, Amano Enzyme Inc, Aum Enzymes, DowDuPont Inc, Dydaic International Inc, Engrain, IFF, Kerry, Maps Enzyme Limited, Novozymes, Puratos Group, Royal DSM, SternEnzym GmbH, etc.

Growth Drivers

1. Demand for Clean Label Ingredients: Consumers are increasingly seeking clean label and natural ingredients in their food products. Baking enzymes offer a viable solution for replacing chemical additives while maintaining product quality, thereby driving their adoption in the baking industry.
2. Focus on Health and Wellness: With growing health consciousness among consumers, there's a rising demand for healthier bakery products. Baking enzymes help in improving the nutritional profile of baked goods by enhancing fiber content, reducing fat, and enabling the production of gluten-free and low-carb products.
3. Technological Advancements in Baking Processes: Continuous innovations in baking technologies have led to the development of enzymes with enhanced functionalities. Manufacturers are investing in research and development to introduce enzymes that can optimize dough handling, improve crumb structure, and extend the shelf-life of bakery products.

Applications:

1. Bread and Rolls: Baking enzymes are extensively used in the production of bread and rolls to improve dough handling properties, increase volume, and achieve a finer crumb structure. Enzymes such as amylases and xylanases play a crucial role in enhancing the texture and overall quality of bread products.
2. Pastry and Confectionery: In pastry and confectionery applications, baking enzymes aid in achieving desired texture, tenderness, and mouthfeel. They help in controlling dough consistency, reducing mixing time, and enhancing the sensory attributes of pastries, cakes, and cookies.
3. Gluten-Free Products: With the rising prevalence of gluten intolerance and celiac disease, there's a growing demand for gluten-free bakery products. Baking enzymes such as proteases and xylanases enable the production of gluten-free bread, cakes, and biscuits by improving dough elasticity, crumb structure, and moisture retention.

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Polaris Market Research has segmented the baking enzymes market report based on type, form, application, and region:

Baking Enzymes, Type Outlook (Revenue - USD Million, 2019 - 2032)

• Protease
• Carbohydrase
• Lipase
• Others

Baking Enzymes, Form Outlook (Revenue - USD Million, 2019 - 2032)

• Powder
• Liquid

Baking Enzymes, Application Outlook (Revenue - USD Million, 2019 - 2032)

• Cakes & Pastries
• Breads
• Pies
• Biscuits & Cookies
• Others

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