Baking Enzymes Market Size - By Product (Proteases, Lipases, Carbohydrases [Amylases, Xylanases, Cellulases, Pectinases, Lactases], Polymerases & Nucleases, Phytases, Catalyses), Application & Forecast, 2024 - 2032

Baking Enzymes Market Size

Baking Enzymes Market size was valued at USD 624.8 million in 2023 and is projected to expand at 5% CAGR from 2024 to 2032. This growth is propelled by increasing consumer demand for high-quality baked goods, in line with the industry's focus on improving product consistency, shelf life, and production efficiency. The rising number of mergers and acquisitions between leading companies supports the market. For instance, in December 2023, Kerry Group PLC, on a carve-out basis, acquired a segment of the Chr. Hansen Holding A/S and Novozymes A/S's global lactase enzyme business.
 

Baking enzymes are critical in enhancing dough properties, texture, and overall quality of baked products, making them indispensable in modern baking processes. As consumer preferences shift towards healthier and fresher options, the adoption of baking enzymes will surge, driving the market growth over the forecast period.

The baking enzymes industry is poised for substantial growth, driven by the rising demand for clean-label and organic baked goods. Consumers are increasingly aware of the ingredients in their food, leading to a preference for products free from artificial additives.
 

Baking enzymes derived from natural sources align with this trend, offering manufacturers a way to improve product quality while maintaining clean-label standards. The growing understanding and deals between leading companies support the market expansion. For instance, in July 2024, Lallemand Inc., through its Swiss affiliate Danstar Ferment AG, finalized an equity investment in Livzym Biotechnologies, marking a strategic partnership in the industrial enzymes sector.
 

However, the high cost of enzyme production and the potential for inconsistent performance in different baking conditions may pose challenges. Manufacturers need to balance these factors to ensure widespread adoption and sustained market growth.
 

Baking Enzymes Market Trends

The market is expected to witness significant growth through 2032, driven by technological advancements in enzyme production and application. Innovations such as enzyme immobilization and genetic engineering have enhanced enzyme stability and efficacy, broadening their use in various baking applications. Additionally, the growing trend of gluten-free and low-carb diets has spurred demand for specialized enzymes that can improve the quality of gluten-free baked goods. As consumer dietary preferences continue to evolve, the need for versatile and effective baking enzymes will drive market expansion, with manufacturers increasingly focusing on developing tailored enzyme solutions.
 

For instance, in March 2024, Kerry launched Bio bake Fresh Rich, an enzyme system designed for sweet baked goods that enhances softness, freshness, and moisture perception throughout their shelf life while also helping to reduce food waste. This starch-acting enzyme allows sweet products with over 20% sugar to stay fresh for an extended period. 
 

Baking Enzymes Market Analysis

Proteases accounted for a substantial baking enzymes industry share in 2023 and will cross USD 221 million by 2032. Proteases play a vital role in the baking industry by breaking down gluten and enhancing dough elasticity, leading to improved texture and volume in baked products. The increasing demand for bread and other baked goods with specific texture profiles is driving the adoption of proteases.
 

Additionally, the trend towards gluten-free baking has further bolstered the demand for proteases, as they help improve the quality of gluten-free dough. As a result, proteases will remain a key product segment in the market.
 

The baking enzymes market from bread application segment is poised to reach over USD 421 million by 2032, driven by the increasing demand for high-quality, fresh bread. Baking enzymes are widely used in bread production to enhance dough stability, improve crumb structure, and extend shelf life. As consumers continue to seek fresh, preservative-free bread, the use of baking enzymes in this application is expected to grow.
 

Moreover, the rising popularity of artisanal and specialty bread has led to the development of new enzyme formulations tailored to specific baking needs. This trend is anticipated to further boost the demand for baking enzymes in the bread segment, contributing to overall market growth.
 

North America held a sizable share of the baking enzymes market in 2023 and will grow at over 4.8% CAGR over 2024-2032. The region's strong baking industry, coupled with a growing consumer preference for high-quality and clean-label baked goods, has surged the demand for baking enzymes. Additionally, the presence of leading enzyme manufacturers in the region, in line with ongoing research and development activities, is expected to strengthen the market outlook.
 

The United States, in particular, is a key market for baking enzymes, driven by the high consumption of bread and other baked products, along with increasing awareness of the benefits of enzyme-based baking solutions.
 

Baking Enzymes Market Share

The demand for baking enzymes is being driven by concerted efforts from leading companies to innovate and optimize baking processes. Companies like Royal DSM, BASF, and Danisco are focusing on developing enzymes that enhance dough stability, improve texture, and extend shelf life, catering to the growing consumer preference for high-quality baked goods. These companies are investing in research and development to create enzymes that allow for cleaner labels and reduced chemical additives. By addressing industry needs for efficiency and consumer demand for natural ingredients, these efforts are significantly boosting the adoption of baking enzymes in the market.
 

Baking Enzymes Market Companies

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
• Enzymes Solutions
   

Baking Enzymes Industry News

• In July 2024, Brenntag, a global leader in chemical and ingredient distribution, formed a strategic partnership with Lallemand, encompassing key European regions such as the DACH region, Poland, France, the BeNeLux countries, and Iberia. This exclusive distribution agreement will grant Brenntag’s broad European customer base privileged access to Lallemand's esteemed Nutrilife range of baking enzymes.
   

The baking enzymes market report includes in-depth coverage of the industry with estimates & forecasts in terms of volume in Kilo tons and revenue in USD Million from 2021 to 2032 for the following segments:

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Market, By Product

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

Market, By Application

• Bread
• Cakes
• Biscuits
• Others

The above information is provided for the following regions and countries:

• North America
  • U.S.
  • Canada
• Europe
  • Germany
  • UK
  • France
  • Italy
  • Spain
  • Rest of Europe
• Asia Pacific
  • China
  • India
  • Japan
  • South Korea
  • Australia
  • Rest of Asia Pacific
• Latin America
  • Brazil
  • Mexico
  • Argentina
  • Rest of Latin America
• MEA
  • Saudi Arabia
  • UAE
  • South Africa
  • Rest of MEA