Bakery Enzyme Market

Bakery Enzyme Market Study by Carbohydrase, Protease, and Lipase for Bread, Cakes & Pastries, and Cookies & Biscuits from 2024 to 2034

Analysis of Bakery Enzyme Market Covering 30+ Countries Including Analysis of US, Canada, UK, Germany, France, Nordics, GCC countries, Japan, Korea and many more

Bakery Enzyme Market Outlook (2024 to 2034)

The global market for bakery enzymes is estimated at a valuation of US$ 1.05 billion in 2024 and has been forecast to rise at a CAGR of 5.1% to reach US$ 1.73 billion by the end of 2034.

Bakery enzymes are a class of naturally occurring or tailored proteins that play an important role in many aspects of the baking process. These enzymes function as catalysts, encouraging biochemical processes that affect baked goods' texture, flavor, and shelf life. Proteases are common enzymes found in bakeries that aid in the development of gluten and other products by hydrolyzing fats.

Enzymes aid in providing improved dough handling, better texture, longer shelf life, and more uniformity in the final product. Demand for more healthful options and the capacity to accommodate particular dietary requirements, such as low-carb or gluten-free options, have expedited the manufacturers' adoption of bakery enzymes.

Key Market Growth Drivers

  • Rising consumer food preferences and inclination toward ready-to-eat and packaged food products are the consequence of the fast-paced lifestyle.
  • Increasing consciousness about health and well-being is pushing the food and beverage industry to innovate more quickly to satisfy demands and avoid using emulsifiers.
  • Due to their ability to provide better machinability, a faster rate of fermentation, a firmer dough, better oxidation, and a shorter time required to mix flour, bakery enzyme sales have increased in response to these demands.
  • Bakeries are using bakery enzymes as a creative solution in response to the growing need to enhance the texture and quality of baked goods.
  • Developments in enzyme technology have led to creative and effective enzyme solutions, thus contributing to the expansion of the bakery enzyme market size.
  • To develop enzymes that provide better functionality, stability, and affordability during the baking process, manufacturers are investing heavily in R&D. This has caused bakeries all over the world to use enzymes more extensively.
  • The industry is coming up with creative ways to improve the overall quality of baked goods as a result of the constant shift in consumer preferences and the growing demand for unique, high-quality baked goods.
  • One bakery enzyme that contributes significantly to the revenue of the global market is carbohydrase. It is essential for bakery products due to its high thermal stability.
Report Attribute Detail
Bakery Enzyme Market Size (2024E) US$ 1.05 Billion
Forecasted Market Value (2034F) US$ 1.73 Billion
Global Market Growth Rate (2024 to 2034) 5.1% CAGR
East Asia Market Share (2024E) 22.4%
North American Market Share (2024E) 23.9%
Cakes & Pastries Segment Value (2024E) US$ 456.4 Million
Key Companies Profiled Shenzhen Leveking Bio-Engineering Co. Ltd.; VEMO 99 Ltd.; Amano Enzymes Inc.; Puratos Group N.V.; Lallemand Inc.; BDF Ingredients; Caldic B.V.; Leveling; VEMO 99 Ltd.; Mirpain; Jiangsu Boli Bioproducts Co. Ltd.; Danisco.

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Which Key Factor is Driving Market Growth of Bakery Enzymes?

“Demand for Bakery Goods Increasing Due to Busy Lifestyles and Growing Desire for Ready-to-Eat Foods”

The bakery industry is projected to enjoy a strong presence in the food processing sector over the coming years. Due to busy lifestyles and a growing desire for fresh, ready-to-eat breakfast food, there has been a spike in demand for bakery goods, primarily bread. Increased demand for packaged bakery goods, in particular, has contributed to the market's overall growth in terms of sales value.

Demand for bread has increased in recent years as a result of changing eating habits and hectic lifestyles. The main driver behind the rising sales of enzymes is the demand for high-quality bread with all the essential ingredients. Fresh and innovative products are being introduced to the market by bakery product manufacturers to fulfill the growing demand from customers for bread and other bakery items.

What are the Key Challenges Faced by Bakery Enzyme Suppliers?

“Stringent Regulations Governing Enzyme Production and Potential Allergic Reaction”

Bakery enzyme market growth is restricted by several factors, including the strict regulatory framework governing enzyme production. Concerns over allergies are another aspect. Addressing these concerns and gaining the trust of customers requires clear labeling and communication about the use of enzymes in baked goods.

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Country-wise Insights

North America is set to hold 23.9% of the global market share in terms of revenue in 2024, while East Asia is poised to account for 22.4% share. The need for bakery enzymes is rising in developing nations such as China and India as a result of shifting eating habits, customary snacking habits, and an increase in the consumption of processed food. The expansion of the HoReCa & foodservice industries is driving the bakery enzyme market growth in these countries.

Will Growing Number of Bakery Outlets in the United States Push Market Growth?

“Rising Demand for Bakery Enzymes to Produce High-Quality Baked Goods”

Attribute United States
Market Value (2024E) US$ 111.8 Million
Growth Rate (2024 to 2034) 5.5% CAGR
Projected Value (2034F) US$ 191.6 Million

The United States leads the North American market for bakery enzymes, with an estimated market share of 44.5% in 2024 due to the growing number of bakery shops in the country. There is also increasing demand for baked goods in the country, which has prompted various companies to introduce new products, thereby positively influencing market prospects.

  • The American grocery chain Sprouts Farmers Market announced plans to roll out 10 new baked goods in all of its locations in March 2023.
  • The well-known dessert company Milk Bar, which was established by celebrity chef Christina Tosi, also announced that two new cookie varieties would be available in grocery stores across the country in the same month: bite-sized crunchy cookies and ready-to-bake cookie dough.

Which Strategy are Manufacturers in China Using to Drive Sales of Bakery Enzymes?

“Incorporation of Specialty Ingredients into Bakery Products for Long Shelf Life”

Attribute China
Market Value (2024E) US$ 115.2 Million
Growth Rate (2024 to 2034) 5.1% CAGR
Projected Value (2034F) US$ 189.7 Million

China is set to hold a 50% market share in East Asia in 2024. Sales of bakery enzymes are rising in the country due to their popularity as specialty ingredients in bakery items. Specialty ingredients are the key components that guarantee the shelf life of a variety of bakery products. Specialty ingredients, such as bakery enzymes, usually serve multiple purposes to enhance the flavor and caliber of the final goods. Manufacturers in China are focusing on incorporating specialty ingredients into their bakery products to meet growing consumer demand.

Category-wise Insights

The global market for bakery enzymes is categorized based on form, application, and region. The market is divided into lipase, protease, and other categories based on product type. The market is divided into two segments based on form: powder and liquid, of which the latter is set to hold 53.9% of the market share in 2024. The market is divided into bread, cakes & pastries, and cookies & biscuits, based on application. Cakes & pastries are poised to account for a market share of 43.4% in 2024.

What is Responsible for Substantial Revenue Generation from Cakes & Pastries?

“Global Rise in Cafe Culture Leading to Increased Demand for Cakes and Pastries”

Attribute Cakes & Pastries
Segment Value (2024E) US$ 456.4 Million
Growth Rate (2024 to 2034) 5.6% CAGR
Projected Value (2034F) US$ 788.5 Million

The use of bakery enzymes in cakes and pastries is forecast to grow at a steady pace over the forecast period. Bakery enzymes have played an important role in bread production since the inception of the process, facilitating yeast fermentation, which is responsible for leavening. The global market is also driven by the increasing popularity of cafes and coffee shops. These locations have developed into social hubs where people congregate to enjoy coffee and the accompanying pastries and cakes. As a result, demand for cakes and pastries is rising in direct proportion to the expansion of this cafe culture.

Why Do Powdered Bakery Enzymes Appeal to Manufacturers?

“Effectiveness of Powdered Enzymes in Improving Bread Quality without Artificial Additives”

Attribute Powder
Segment Value (2024E) US$ 484.4 Million
Growth Rate (2024 to 2034) 5.2% CAGR
Projected Value (2034F) US$ 807.5 Million

Bakery enzymes in powder form are expected to hold a market share of 46.1% in 2024. When making bread, the powder form is usually added to change the rheological properties of the dough, enhance the softness of the crumb, and ensure the retention of gas. The growing consumer acceptance of ingredients with clean labels is a major bakery enzyme market trend. Ingredients with a clean label are devoid of chemicals, artificial additives, and preservatives. Since they are natural ingredients, enzymes fit the clean label trend and are appealing to manufacturers as well as consumers.

Know thy Competitors

Competitive landscape highlights only certain players
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Competition Analysis

Key players in the bakery enzyme industry are working to improve their sourcing processes and technologies. This is supported by regional players in the global market for bakery enzymes. To better serve their clientele, the businesses that create bakery enzymes are trying to expand the range of products they offer.

  • With the introduction of its new dough strengthener Enovera 3001 in the North American market in 2021, International Flavors & Fragrances (IFF) hopes to meet the needs of bakers who adhere to label requirements.

Fact.MR provides detailed information about the price points of leading bakery enzyme manufacturers positioned across the world, sales growth, production capacity, and speculative technological expansion, in this new market report.

Segmentation of Bakery Enzyme Market Research

  • By Product Type :

    • Carbohydrase
    • Protease
    • Lipase
  • By Application :

    • Bread
    • Cakes & Pastries
    • Cookies & Biscuits
  • By Form :

    • Powder
    • Liquid
  • By Region :

    • North America
    • Western Europe
    • Eastern Europe
    • Latin America
    • East Asia
    • South Asia & Pacific
    • Middle East & Africa

- FAQs -

How big is the bakery enzyme market in 2024?

The global bakery enzyme market is estimated at US$ 1.05 billion in 2024.

What are the projected sales of bakery enzymes by 2034?

Worldwide sales of bakery enzymes are forecasted to reach US$ 1.73 billion by the end of 2034.

What is the demand growth outlook for bakery enzymes?

Demand for bakery enzymes is calculated to increase at a CAGR of 5.1% from 2024 to 2034.

Which is a key market for bakery enzymes?

China is expected to reach a market value of US$ 115.2 million in 2024.

What is the scenario for bakery enzymes in Japan?

The market in Japan is forecasted to reach US$ 68.1 million in 2024.

Which application accounts for significant use of bakery enzymes?

Cakes and pastries are set to hold a market share of 43.4% with the segment valued at US$ 456.4 million in 2024.

Who are the top producers of bakery enzymes?

Caldic B.V., Leveling, VEMO 99 Ltd., Mirpain, Jiangsu Boli Bioproducts Co. Ltd., and Danisco are key players in this market.

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