This report analyses the baking enzymes market by geography, types, and applications. Geographically, the report is segmented into North-America Asia-Pacific, Europe, and Rest of the World. The types of baking enzymes included in this report are carbohydrase, protease, lipase, and others. The applications covered in this report are breads, biscuits & cookies, and cakes & pastries. The purpose of using baking enzyme in various applications may differ depending on the intended health benefits and functional characteristics of the ingredient.
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The report estimates the global baking enzymes market size in terms of value and volume. It discusses the market drivers, restraints, and opportunities. The report also tracks the recent strategic activities of market players such as product launches, expansion plans, and partnerships and collaborations.
This report highlights the major functions of baking enzymes such as dough improvement and dough stability, long shelf life, prolonged softness & freshness, crumb structure and better appearance. The report also estimates the market size of baking enzyme, based on type and application, in the key markets: Europe, APAC, North America, and Rest of the World (ROW). According to the estimation, the global market is expected to reach $695.1 million by 2019. In addition to market forecasts, the report also highlights key opportunity areas for relevant stakeholders; analyzing market trends, opportunities, drivers, and inhibitors for the market.
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