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Baking Enzymes Market Analysis

Report ID: GMI2379
Published Date: Sep 2024
Report Format: PDF

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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.

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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.

Authors: Kunal Ahuja, Tushar Malkani

Frequently Asked Questions (FAQ) :

The market size of baking enzymes reached USD 624.8 million and will expand at 5% CAGR from 2024 to 2032, propelled by increasing consumer demand for high-quality baked goods, in line with the focus on improving product consistency, shelf life, and production efficiency.

Proteases segment will cross USD 221 million by 2032, due to the increasing demand for bread and other baked goods with specific texture profiles.

North America market will grow at over 4.8% CAGR over 2024-2032, due to booming baking sector, coupled with a growing consumer preference for high-quality and clean-label baked goods.

BASF, Aumgene Biosciences, Enzymes Solutions, Danisco, Advanced Enzymes, Chr Hansen, Lumis, Thermo Fisher Scientific, Enzyme Innovation, AB Group, and Hayashibara Co. among others.