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Baking Enzymes Market Share

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

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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

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.