Carbohydrase, a constituent of bakery enzymes, has attracted the attention of the bakery manufacturers with its high thermal stability. Rise in the utilization of carbohydrase as a bakery enzymes for the preparation of cakes & pastries, flour, cookies and biscuits, and breads has, in turn, triggered the growth of the carbohydrase bakery enzymes market, which is expected to exceed the value of US$ 650 Mn by the end of 2028 and alongside boost the growth of bakery enzymes market.
Bread-based products such as sandwiches, pizzas, and burgers, offered by retailers like Pizza Hut and Subway, have been increasingly consumed by the customers. As a result, there has been a perpetual rise in the demand for bread with a considerably longer shelf life.
Inclination of consumers towards natural food ingredients has influenced them to favor natural bakery enzymes over synthetic additives like emulsifiers, which has reflected positively on the growth of the global bakery enzymes market. Additionally, rising rate of population and their food needs have proliferated the value of the bakery enzymes market. Globally, the bakery enzymes market is poised to surpass a value of US$ 1,285 Mn by the end of 2028, says a report published by Persistence Market Research (PMR).
Demand for Organic and Gluten-Free Bread, on the Back of Rising Health Consciousness, to Lend Lucrative Growth Prospects to the Bakery Enzymes Market
Increasing health consciousness among the consumers have influenced them to choose nutritive bakery food products with a low sugar level. Additionally, governments of numerous countries have been supporting the utilization of bakery enzymes, in order to meet the consumers’ demand for clean products. Such initiatives have influenced the manufacturers of bakery products to make a notable shift towards bakery enzymes, which will favor the growth of the bakery enzymes market.
Proclivity of consumers for organic foods has created a demand for gluten-free organic bread, which is yet another robust growth driver for the bakery enzymes market. Considering this trend, Royal DSM has developed a product portfolio with bakery enzymes which adhere to the compliance guidelines of USA and EU legislation and suitable to be labelled as organic.
North America to Remain the Largest Growing Region and APEJ to be the Fastest Growing Region in the Bakery Enzymes Market
The market study lends a holistic view of the bakery enzymes market by analyzing the performance of the consolidated market in a specific region. Geographies analyzed in the report comprise APEJ, MEA, Latin America, Japan, North America, Western Europe, and Eastern Europe.
Presently, APEJ, North America, and Western Europe have procured over 85% of the total bakery enzymes market share, wherein North America remains a strong region and APEJ remains the fastest growing region for the bakery enzymes market. A wide range of innovative bakery goods and products are being launched in APEJ, which is further anticipated to drive the growth of the bakery enzymes market.
Performance Analysis of the Key Players in the Bakery Enzymes Market
The market study encompasses an incisive view of the bakery enzymes market by analyzing the business strategies of the key market players, which include, Danisco A/S (DuPont), Lallemand Royal DSM, AlindaVelco S.A., BDF Natural Ingredients, Amano Enzymes, Caldic B.V., Advanced Enzymes, DeutscheBack (Stern-Wywiol Gruppe), Novozymes, LEVEKING, BASF, VEMO 99 Ltd., Maps Enzymes Limited, Mirpain, AB Enzymes GmbH (Associated British Food), Corbion N.V., Puratos Group, E.I. Dupont De Nemours and Company, Engrain, Dyadic International, Dansico, Mirpain, and Kerry Group, among others.
These manufacturers are endeavoring towards enhancing their products by the effective use of technology, which is supported by the local partakers of the bakery enzymes market across the globe. The manufacturers and producers of the bakery enzymes market have shifted their focus to the developing economies such as LA, MEA, and APEJ, which are deemed as underdogs of this market.
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