Global Baking Enzymes market size to reach US$ 1.0 Bn by 2025 at a CAGR of 5.7%
Noida,Uttar Pradesh, India,Mar 31 2021 (WiredRelease) Report Ocean Pvt Ltd–:In recent years, the increasing intake of convenience and on-the-go trends resulted in increased demand for new yet healthy food ingredients, which is potentially raising sales of baking enzymes, especially carbohydrase. The plant-based origin of carbohydrase is one of the significant factors regarding the high demand for carbohydrase, along with the expanding shelf-life of bread and cakes and aiding in digesting certain carbohydrates. As bakers are on the trip of producing goods that appeal to the rising number of health-conscious consumers, the companies operating in the baking enzyme market are focusing on capitalizing on carbohydrase, protease, and lipase. However, the increasingly stringent government regulations regarding clean-label and eco-friendly products continue to raise the demand for several bakery enzymes. Moreover, the increasing consumer inclination towards on-the-go and packaged food, further accompanied by a rise in awareness about health and wellness, continues to upsurge the consumption of bakery enzymes. Following these promising developments, the Global Baking Enzymes Market is estimated to see healthy growth, pegged at a CAGR of around 5.7% throughout the forecast period 2020-2025.
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How Growth of the Market will Unfold
Bakers across the globe are increasingly using enzymes to improve the moistness, softness, and resilience of products. The wide adoption of bakery enzymes for bread leads to a relatively high revenue share, whereas the rising application in cakes and pastries is offering several opportunities for market players. At present, consumers are increasingly adopting convenient foods, including bread. Realizing the challenges in accomplishing all consumer needs, ranging from improving texture to longer-lasting freshness, the companies operating in the market are directing their investments in product innovation. Moreover, the on-going trend of plant-based food products, amidst mounting concerns over animal welfare issues in the food & beverage industry, is expected to increase bakery enzymes’ application scope during the forecast period.
Rising Regulatory Approvals Opening Opportunities for Revenue Growth
In recent years, several countries’ governments have increasingly supported bakery enzymes’ consumption, tailoring to consumers’ demand for clean products and consequently enhancing the market growth. With the approval from the Japanese Ministry of Health, Labor, and welfare for DuPont’s bakery enzymes, the market is expected to witness growth in the near future. Considered the massive waste of bakery products, especially bread, the companies are focusing on expanding their product portfolio to let these products stay fresh for a longer period, without compromising the quality or taste.
Segmentation Overview of the Global Baking Enzymes Market
The baking enzymes market is segmented on type and application. These major market segments are further categorized into various sub-segments to study the market in detail.
By Type Outlook (Protease, Lipase, Carbohydrase, Others)
By Application Outlook (Cakes & Pastries, Breads, Cookies/Biscuits)
Key Players Insights
Royal DSM, Maps Enzyme Limited, AB Enzymes GmbH, E.I. Dupont De Nemours & Company, Stern Enzym, Aumenzymes, Puratos Group NV, Novozymes A/S, Kerry Group plc, Lallemand Inc., Amano Enzyme Inc., and Dydaic International Inc. among others, are some significant players included in the research study of the global baking enzymes market.
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