Baking Enzymes Market size is valued at $ 698.43m in 2019, and is anticipated to grow at a CAGR of 5.22% during the forecast period 2020-2025. The Baking Enzymes Market growth rate is attributed to the increasing demand for bakery products by the food and beverage sector. The busy lifestyle of consumers is impelling much of the consumer-base in buying more ready-made and confectionary food items that are convenient for consumption. The bakery enzymes are preservatives that are added to bakery products to improve their taste, texture, color, etc. along with some important uses like fermentation and relaxation of dough, dough stability, prolonging crumb softness, providing flour enhancement and improving volume. These are even used to meet the changing demands of consumers like less salty, gluten-free bread, healthier and tastier bakery products. From efforts are being made to further improve the quality of these enzymes to enhance shelf-life to the rise in number of product innovations and the impact of e-commerce channels, social media, etc. is anticipated to propel the Baking Enzymes Market during the forecast period 2020-2025.   

Key Takeaways

North America dominated the Baking Enzymes Market with a share of 38% in the year 2019.        
The factors such as declining use of emulsifiers, emerging baked products, high discretionary income, and awareness regarding health and nutritional values are amongst the major factor projected to impel growth of Baking Enzymes Market.
Rise in consumer spending on food products supported by increasing innovations in product offering, increase in preference of consumers toward gluten-free bakery products such as cakes, pastries, breads, and muffins, availability of various healthy alternatives in the market with low-calorie content, fat-free, and cholesterol-free products, etc. are the key factors owing to the growth in the segment during forecast period 2020-2025.

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Application Type- Segment Analysis

On the basis of Application type, bread segment held the major share of the market in terms of revenue and is set to grow with a CAGR of 3.59%. The reason is attributed to the fact as it is amongst the high consumable product in developed and developing economies from the wide application range. Bread is basically used as a major ingredient in widely consumed food products like pizza, burger, hotdog and others hence, is anticipated to witness continuous rise during the forecast period 2020-2025. Cakes and pastries of baking enzymes is believed to rise effectively as demands from regions is likely to grow with the launch of new products with better taste and flavor by various market players is anticipated to further expand the consumption rate over the projection period of 2020-2025. 

Drivers – Baking Enzymes Market

Rising demand for baked products with change in lifestyle 

With the busy lifestyle of consumers, they are inclined towards buying more ready-made and confectionary products that are convenient to consume; especially various baked products in the food and beverage sector, which has led to the growing demand for baking enzymes in the food industry as the demand for natural and gluten-free baked products increases coupled with consumers interest in organic products can be considered as a Baking Enzymes key driver of the market during the forecast period 2020-2025. 

Baking Enzymes Market top 10 companies are Novozymes A/S, Royal DSM, Enzymes GmbH, DowDuPont Inc., Advanced Enzyme Technologies Ltd., Dyadic International Inc., Engrain, SternEnzym GmbH & Co. KG, Amano Enzyme Inc., Aum Enzymes, Maps Enzyme Limited and others.

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