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Bakery Enzymes Market Size (2024 - 2029)

The bakery enzymes market is experiencing growth driven by the increasing global consumption of bakery products and a shift towards organic ingredients. Enzymes play a crucial role in enhancing the quality and shelf life of baked goods, reducing food waste and improving dough stability. The demand for ready-to-eat foods and packaged bakery products, coupled with the introduction of label-friendly ingredients, is further propelling the market. These trends present significant opportunities for market expansion and development.

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Market Size of Bakery Enzymes Industry

Bakery Enzymes Market Summary
Study Period 2019 - 2029
Base Year For Estimation 2023
CAGR 6.09 %
Fastest Growing Market Asia Pacific
Largest Market North America
Market Concentration Low

Major Players

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*Disclaimer: Major Players sorted in no particular order

Bakery Enzymes Market Analysis

The Bakery Enzymes Market size is expected to grow from USD 581.66 million in 2023 to USD 781.70 million by 2028, at a CAGR of 6.09% during the forecast period (2023-2028).

  • The baking industry has used yeasts and enzymes for centuries to manufacture many high-quality products. Over recent years, the increased consumption of bakery products worldwide has propelled the growth of the global bakery enzymes market. Baking enzymes help keep baked goods fresher for longer, reducing food waste. They also help improve flour performance and dough stability throughout the process, making less product discarded. Moreover, consumers' preference for organic food ingredients over synthetic additives like emulsifiers has positively impacted the global bakery enzymes market.
  • According to the study conducted by the Research Institute of Organic Agriculture (FiBL) in Luxembourg, it was found that the per capita spending on organic products increased from EUR 285 (USD 335) in 2020 to EUR 313 (USD 354) in 2021. The market is further propelled by the increased utilization of various bakery enzymes for manufacturing baked goods with desired sensory aspects and enhanced shelf life.
  • Besides this, busy lifestyles and increased preference for RTE food surged the consumption of bakery products, especially the packaged variety, driving the overall market. Moreover, manufacturers are launching products that act as label-friendly alternatives to many commonly used baking ingredients to meet consumer demand for a simple and clean label while maintaining excellent product quality and ensuring a robust baking process. Therefore, the factors mentioned above are anticipated to create lucrative opportunities for key players to expand their market reach and urge global market growth.

Bakery Enzymes Industry Segmentation

Bakery enzymes are usually added to reduce mix times, increase oxidation and improve machinability in baked goods.

The bakery enzymes market is segmented into carbohydrates, proteases, and lipases. Based on application, the market is segmented into bread, biscuits and cookies, cakes, and others. The market is segmented by geography into North America, Europe, Asia-Pacific, South America, Middle East, and Africa.

The market sizing has been done in value terms in USD for all the abovementioned segments.

Product Type
Carbohydrases
Proteases
Lipases
Application
Bread
Biscuits and Cookies
Cakes
Other Applications
Geography
North America
United States
Canada
Mexico
Rest of North America
Europe
United Kingdom
Spain
Italy
France
Russia
Germany
Rest of Europe
Asia-Pacific
China
India
Japan
Australia
Rest of Asia-Pacific
South America
Brazil
Argentina
Rest of South America
Middle East and Africa
South Africa
United Arab of Emirates
Rest of Middle East and Africa
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Bakery Enzymes Market Size Summary

The bakery enzymes market is experiencing significant growth, driven by the increasing global consumption of bakery products and the rising demand for high-quality baked goods. Enzymes play a crucial role in enhancing the freshness and shelf life of baked products, reducing food waste, and improving flour performance and dough stability. The shift in consumer preference towards organic ingredients over synthetic additives has further bolstered the market. The busy lifestyles and growing preference for ready-to-eat foods have led to a surge in the consumption of packaged bakery products, creating lucrative opportunities for market players. Manufacturers are responding by launching label-friendly alternatives to traditional baking ingredients, aligning with consumer demands for clean labels and superior product quality.

North America stands as the largest market for bakery enzymes, fueled by the region's high consumption of baked goods and the increasing number of bakers. The demand for convenient and nutritious bakery products, particularly bread, is a major driver of market growth. Companies are innovating to meet evolving consumer preferences, focusing on wellness, convenience, and sustainability. The market is highly fragmented, with key players like Koninklijke DSM N.V., Novozymes, and DuPont de Nemours actively engaging in product development, mergers, and partnerships to expand their market presence. Recent strategic moves, such as Amano Enzyme's establishment of an EMEA hub and Lallemand Inc.'s acquisition of BASF's Nutrilife Baking Enzymes business, highlight the dynamic nature of the market and the ongoing efforts to cater to a growing customer base.

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Bakery Enzymes Market Size - Table of Contents

  1. 1. MARKET DYNAMICS

    1. 1.1 Market Drivers

      1. 1.1.1 Increasing Demand for Clean Label Bakery Products

      2. 1.1.2 Increasing Popularity of Specialty Ingredients

    2. 1.2 Market Restraints

      1. 1.2.1 Risk of Allergies

    3. 1.3 Porter's Five Forces Analysis

      1. 1.3.1 Bargaining Power of Suppliers

      2. 1.3.2 Bargaining Power of Buyers

      3. 1.3.3 Threat of New Entrants

      4. 1.3.4 Threat of Substitute Products

      5. 1.3.5 Intensity of Competitive Rivalry

  2. 2. MARKET SEGMENTATION

    1. 2.1 Product Type

      1. 2.1.1 Carbohydrases

      2. 2.1.2 Proteases

      3. 2.1.3 Lipases

    2. 2.2 Application

      1. 2.2.1 Bread

      2. 2.2.2 Biscuits and Cookies

      3. 2.2.3 Cakes

      4. 2.2.4 Other Applications

    3. 2.3 Geography

      1. 2.3.1 North America

        1. 2.3.1.1 United States

        2. 2.3.1.2 Canada

        3. 2.3.1.3 Mexico

        4. 2.3.1.4 Rest of North America

      2. 2.3.2 Europe

        1. 2.3.2.1 United Kingdom

        2. 2.3.2.2 Spain

        3. 2.3.2.3 Italy

        4. 2.3.2.4 France

        5. 2.3.2.5 Russia

        6. 2.3.2.6 Germany

        7. 2.3.2.7 Rest of Europe

      3. 2.3.3 Asia-Pacific

        1. 2.3.3.1 China

        2. 2.3.3.2 India

        3. 2.3.3.3 Japan

        4. 2.3.3.4 Australia

        5. 2.3.3.5 Rest of Asia-Pacific

      4. 2.3.4 South America

        1. 2.3.4.1 Brazil

        2. 2.3.4.2 Argentina

        3. 2.3.4.3 Rest of South America

      5. 2.3.5 Middle East and Africa

        1. 2.3.5.1 South Africa

        2. 2.3.5.2 United Arab of Emirates

        3. 2.3.5.3 Rest of Middle East and Africa

Bakery Enzymes Market Size FAQs

The Bakery Enzymes Market is projected to register a CAGR of 6.09% during the forecast period (2024-2029)

Koninklijke DSM N.V., Novozymes, AB Enzymes, Aum Enzymes and DuPont de Nemours, Inc are the major companies operating in the Bakery Enzymes Market.

Bakery Enzymes Market Report Snapshots

Bakery Enzymes Market Size & Share Analysis - Growth Trends & Forecasts (2024 - 2029)