Baking Enzymes Market size worth above US$ 780 million by 2027

According to a new research report by Global Market Insights Inc., the Baking Enzymes Market size is estimated to surpass USD 780 million by 2027. Increasing consumer awareness regarding nutritional benefits offered by enzymes is anticipated to drive market growth.
 

Baking enzymes are majorly added to bakery items for enhancing texture of dough, crumb softness of bread, and to mitigate acrylamide formation in baked products. Moreover, numerous baked goods processing units are extensively using enzymes to attain an environment-friendly process in form of biocatalysts to increase the production rate. Besides, fermentation of food is an emerging trend, that has gained traction among the industry participants.
 

Increasing technological developments along with new product launches by prominent players of the industry will boost the product adoption rate in bread, cakes, biscuits, waffles, etc. Moreover, high usage of these additives to stabilize the bakery dough and minimize the off-odors will instigate immense growth potential in the coming years. Strong growth in the global bakery industry owing to rising consumption of convenience and ready to eat foods will further instigate the industry size.
 

Rapid increase in the usage of carbohydrases in bakery industry will propel the market growth

Carbohydrases products accounted for over USD 430 Million in 2020 and is projected to witness at 5.5% CAGR through 2027 owing to increased usage in preparation of cakes, bread, and doughs. Carbohydrases consist of diverse groups of enzymes such as amylase, cellulase, and xylanases that are obtained from microbial sources such as fungi, yeast, and bacteria. Increasing utilization of carbohydrases enzyme technology for starch modification of starch-based foods such as baking products is anticipated to promulgate segment growth.
 

Carbohydrases are prominently used as a functional ingredient in baked goods to improve the texture and quality of baked products. These enzymes have many potential applications in the baking industry because carbohydrate-active enzymes specifically react with carbohydrate components, such as starch, in complex food systems. Besides, growing demand for carbohydrases to obtain different types of sugars such as glucose, fructose, and inverted syrups for enhancing flavors of various bakery products will further fuel industry growth.
 

Browse key industry insights spread across 450 pages with 1857 market data tables & 27 figures & charts from the report, “Baking Enzymes Market Size By Product (Proteases, Lipases, Carbohydrases [Amylases, Xylanases, Cellulases, Pectinases, Lactases], Polymerases & Nucleases, Phytases, Catalyses), By Application (Bread, Cake, Biscuit), Industry Analysis Report, Regional Outlook, Growth Potential, Price Trend, Competitive Market Share & Forecast, 2021 – 2027” in detail along with the table of contents:
https://www.gminsights.com/industry-analysis/baking-enzymes-market
 

Increasing product utilization in bread products to fuel baking enzymes market growth

The bread application segment accounted for over USD 345 million in 2027 and is is forecasted to grow over 6% from 2021 to 2027 owing to surging product adoption for maintaining bread quality and ensuring proper browning of bread. The standardization of flour by the supplementation of flour and dough with enzyme improvers aids bakery product manufacturing especially in the production of bread. The infusion of enzymes is in varied forms as individual addition or complex mixtures to act in a more synergistic way to produce the bread. The quantities of additions are controlled and monitored in a regulated and authorized manner for the most desirable result on the quality of the final product.
 

Strong growth of the bakery sector coupled with rapid industrialization in Asia Pacific region will foster product demand

Asia Pacific region accounted for more than USD 180 Million in 2020 owing to a large population, rapid urbanization, and increasing disposable income boosting RTE product demand during forecast time frame. Regional growth is mainly dominated by China, Japan, and India owing to rapid industrialization and presence of large population driving industry share. China holds strong prominence in dairy and bakery industry due to large domestic dairy sector followed by India and Japan.
 

Major industry players include Royal DSM, Danisco, BASF, Lumis, Aumgene Biosciences, Enmex, Advanced Enzymes, AB Group, Chr. Hansen, Enzyme Innovation, Thermo Fisher Scientific, Hayashibara Co., and Enzymes Solutions. The key strategies observed among the industry participants include new product launches, investment, and expansion.