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Baking Enzymes Market Trends

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

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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.

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.