The global Bakery Enzymes Industry is likely to touch USD 1.2 billion at a 7.1% CAGR between 2019- 2027, as per the recent Market Research Future (MRFR) analysis. Bakery enzymes, simply put, are preservatives that are mixed with bakery products to enhance their color, texture, and taste. Such enzymes are used to cater to the consumers changing demands such as healthy and tasty bakery products, gluten-free bread, and less salty. It has wide applications in cake and pastry, biscuits and cookies, bread, and others.
Various factors are propelling the global Bakery Enzymes Industry growth. According to the latest MRFR report, such factors include the burgeoning demand for various bakery products especially in developed countries, increasing use in cookies & bread production, increase in working population, the trend for ready-to-eat baked products, increased product innovation, and surging demand for sugar-free, gluten-free, and trans fat baked products.
On the contrary, allergic reaction when used in excess and the grave impact of the COVID-19 outbreak may limit the global Bakery Enzymes Industry growth over the forecast period.
The MRFR report offers an inclusive segmental analysis of the global Bakery Enzymes Industry based on application and type.
By type, the global Bakery Enzymes Industry is segmented into lipases, proteases, carbohydrates, and others. The carbohydrates segment is again segmented into pentosanases, cellulose, and amylases. Of these, the amylases type will lead the market over the forecast period as this enzyme affects the product’s volume, shelf-life, texture, and fermentation.
By application, the global Bakery Enzymes Industry is segmented into cake and pastry, biscuits and cookies, bread, and others. Of these, the bread segment will dominate the market over the forecast period for its burgeoning demand in developed countries. Meanwhile, the biscuits & cookies segment will have moderate growth during the forecast period.
Based on the region, the global Bakery Enzymes Industry report covers the growth opportunities and recent trends across North America, Europe, the Asia Pacific (APAC), & the Rest of the World (RoW). Of these, North America will lead the market over the forecast period. Rapid developments in the food & beverage sector, demand for food by the consumers that are tasty and healthy, and rising preference for pocket sandwiches, rolls, and wraps for the hectic work schedule are adding to the global Bakery Enzymes Industry growth in the region. The US has the maximum share in the region.
The global Bakery Enzymes Industry in Europe is predicted to hold the second-largest share over the forecast period. Product diversification, rapid innovations in the bakery industry, and the growing health-conscious population are adding to the global Bakery Enzymes Industry growth in the region. France, Germany, and the UK have a maximum share in the region.
The global Bakery Enzymes Industry in the APAC region is predicted to grow at a fast pace over the forecast period. Demand for more baked foods, urbanization, and modernization, rising preference for packaged foods, increased retail consumption, and rise in disposable income is adding to the global Bakery Enzymes Industry growth in the region. Besides, the booming food processing industry in India, Japan, and China is also adding market growth.
The global Bakery Enzymes Industry in the RoW is predicted to have sound growth over the forecast period.
Key players in the Bakery Enzymes Industry report include BASF SE (Germany), Lallemand Inc. (Canada), Kerry Group Plc (Ireland), Dydaic International Inc. (US), BDF Ingredients (Spain), Caldic B.V. (Netherlands), Puratos Group Nv (Belgium), DowDupont Inc. (US), Amano Enzyme Inc. (Japan), SternEnzym GmbH & Co. KG (Germany), Maps Enzyme Limited (India), Novozymes A/S (Denmark), DSM N.V. (Netherlands), Advanced Enzymes (India), and AB Enzymes GmbH (Germany).
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