Bakery Enzymes Market size was estimated at $783.4 billion in 2020, projected to grow at a CAGR of 5.1% during the forecast period 2021-2026. Bakery enzymes industry has witnessed huge demand as buyers are more willing to adopt western cuisines, including baking, driving the expansion of the market. Glycoside bonds in carbohydrates are hydrolyzed by carbohydrases. In production of Bread, baked products, crackers, and waffles proteases are used in large scale. Amylases are the carbohydrases in bakery goods that have the most potential roles. In most bakery goods, enzymes are a significant component. Owing to the limits on the use of chemical additives, notably in the manufacturing of bread and other fermented goods, enzymes have lately gained even more importance in baking. Baking refers to the process of making baked products including bread, cake, pastries, biscuits, crackers, cookies, pies, and tortillas, in which wheat flour is the most important component and a significant source of enzyme substrates. Enzyme are also in there to make the colors and flavors more attractive. Other benefits of adding baking enzymes include enhanced nutritional content, shelf life, and product freshness. The food sector’s numerous uses are likely to propel the whole industry in the future. The expansion of retail shops offering bread items has been aided by a shift in lifestyle. Bread is a typical food item that is often consumed in metropolitan areas owing to its ease and accessibility. Protease enzymes are used to minimize mixing time, reduce dough consistency, ensure dough uniformity, manage bread texture, and improve flavor. Furthermore, protease have essentially supplanted bisulfite, which was formerly employed to control consistency by breaking down peptide links, whereas proteolysis breaks down disulfide linkages in gluten proteins. Bakery enzymes are being used as an innovative solution in the bakery industry to enhance the texture and quality of baked items owing to the growing demand. Lipase is a bread-making enzyme that breaks down fat molecules into glycerol and free fatty acids, allowing the process to emulsify. Lipases can also be employed to produce specific flavor profiles in bread goods. Lipases used to replace or complement conventional emulsifiers in the baking industry by degrading wheat lipids in situ to create emulsifying lipids. By releasing short-chain fatty acids through esterification, lipase in baking improves the taste of baked goods. Various governments are supporting the growth of the bakery enzymes market by enacting strict rules encouraging the use of environmentally friendly and clean label goods. As a result, the market for bakery enzymes is expected to develop rapidly in the future years.
Bakery Enzymes Market Segment Analysis – By Product Type:
Based on Product Type, Bakery Enzymes Market is segmented into Carbohydrase, Lipase, Protease, and Others. Carbohydrase has the greatest market share owing to its extensive applicability in a variety of products, since it is employed in the manufacturing of a wide range of baked goods. Apart from that, carbohydrase enzymes have a high heat stability and might potentially improve the texture of food items while also extending their shelf life. Protease Segment is predicted to grow with the fastest CAGR of 5.6% in the forecast period 2021-2026. In the making of bread, a fungal acid protease is employed to alter gluten-rich mixes. When proteases are added to the mixture, it partially hydrolyzes, making it soft and easy to pull and knead. Proteases are commonly used in dough preparations as well. Pastries, biscuits, and cookies all use proteases in their production.
Bakery Enzymes Market Segment Analysis – By Application:
Based on Application, Bakery Enzymes Market is segmented into Cakes & Pastries, breads, Cookies & Biscuits and Others. Owing to the significant growth in demand in regions such as North America and Asia Pacific, the Breads category has accounted for the highest revenue market share in 2020. Breads contains complex carbohydrates. Carbohydrates are essential in diet as they provide the energy. As bread is a good source of carbohydrates, it provides the body with energy and aid in the regulation of glucose levels in the blood. Lipases, in combination with other widely employed baking enzymes carbohydrase like amylases, xylanases, etc help to increase loaf volume and enhance crumb hardness, as well as extend the shelf life of baked goods and improve their texture and softness. Owing to the impacts on the gluten network or gliadin, protease enzymes have a significant impact on dough rheology and bread quality. Owing to the introduction of innovative tastes and growing consumer disposable income levels, the cakes and pastries Segment is predicted to grow with the fastest CAGR of 5.7% in the forecast period 2021-2026. Long-term possibilities for industry participants will emerge as Asia Pacific’s population grows. Owing to the introduction of new flavors, forms, and textures in the product, the cookies product sector is expected to develop at a healthy rate in the future. Proteases are widely used in making cakes and pastries. Protease has a variety of roles in the bread and cracker dough systems. Protease can be used in food in adequate levels, according to 21 CFR Part 184 (Direct Food Substances Affirmed as Generally Recognized as Safe), with no restrictions other than current good manufacturing techniques.
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Bakery Enzymes Market Segment Analysis – By Geography
Based on Geography, North America Bakery Enzymes Market accounted for the 39% revenue share in 2020. In the perspective of bakery sector operators reformulating their existing baked products and dessert options with healthy components, North America maintains its dominance in the bakery enzymes market. Manufacturers’ tactics are being realigned as the popularity of artisanal baked goods grows and customers in the region adopt a healthier lifestyle. As more baked items gain shelf space in supermarkets across the region, the market in Asia Pacific excluding Japan (APEJ) is anticipated to overtake that of Europe. The market for bakery enzymes like carbohydrase, lipase, protease is being driven by consumer desire for improved culinary options, as well as globalization and cultural and generational transitions in Asia. Given the strong economic development and considerable expansion of the FMCG (fast moving consumer goods) sector in emerging countries like India, the Asia Pacific area is likely to emerge as a lucrative income pocket for the baking enzymes market in the future years.
Bakery Enzymes Market Drivers
Increasing regulatory approvals are creating new revenue opportunities:
Governments from a variety of nations are progressively encouraging the use of bakery enzymes, therefore satisfying customers’ desire for clean goods and driving market growth. Supporting FDA-led regulatory requirements for GRAS clearance of carbohydrase and amylase in food items should have a beneficial impact on the market for baking enzymes. The market gets a good start on the future because to the Japanese Ministry of Health, Labor, and Welfare’s clearance of DuPont’s three baking enzymes. Given the high waste rate of bakery items, particularly bread, producers are working on increasing their product line to enable these products to stay fresher for extended periods of time without sacrificing quality or taste. When Royal DSM added two maltogenic amylase enzymes to their BakeZyme range in November 2019, these variables came into play.
Bakery Enzymes Market Challenges
Harmful Effects of Enzymes:
Owing to the fast drop in major indices and GDP, the current coronavirus pandemic has had severe macroeconomic consequences throughout the world. There has been a lot of concern regarding food production, demand, distribution, and processing because of the problems in the food supply chain and travel limitations. During the global pandemic’s peak, outdoor eating activities were at an all-time low. Moreover, excessive use of baking enzymes causes allergies, headaches, and ulcers, which are the major factors influencing market development. Lipase enzyme causes nausea, cramping and diarrhoea. Furthermore, the capacity of enzymes to bake is affected by variations in temperature and pH levels. Genetically modified organism (GMO) enzymes found in bread goods have the potential to induce antibiotic-resistant illnesses. As a result of health concerns, genetically modified organisms (GMOs) may limit market expansion.
Bakery Enzymes Market Landscape:
Product launches, mergers and acquisitions, joint ventures and geographical expansions are key strategies adopted by players in the Bakery Enzymes Market. Bakery Enzymes Market top 10 companies are BASF SE, Advanced Enzymes Technology Limited, BDF Ingredients, Danisco A/S, Corbion N.V., Kerry Group, Novozymes, Royal DSM, Puratos Group.
Acquisitions/Product Launches:
Enovera 3001, an enzyme-only solution and the newest addition to IFF’s line of baking ingredients, was introduced in March 2021. The product was created to allow industrial bakers to create label-friendly dough without sacrificing texture, flavor, or strength.
Key Takeaways
A fast growth in consumer spending on food items, greater awareness of the nutritional worth of developing bakery goods, and decreasing demand for chemical food additives are among the major factors boosting the baking enzymes market share throughout the forecast period.
Increasing product launches by key market players of the market is driving the market growth. For instance, February 2020, DuPont launched their POWERBake 6000 and 7000 enzyme series, which was created as an emulsification solution to retain the quality and flavor of white buns and breads while also meeting the growing need for clear labeling.
The development of convenience, on-the-go, and better-for-you trends in recent years has resulted in increased demand for creative yet nutritious food components, potentially increasing carbohydrase sales.
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