Download Sample, Elevated Consumption of Specialty Baked Goods That Promotes Utilization of Bakery Enzymes for Healthy Bakery Products
Bakery enzymes are essential for improving the taste, texture, shelf life, and overall smoothness of baked goods. Consumers are now more interested in finding bakery products with improved organoleptic properties. This has resulted in the emergence of specialized bakeries and the utilization of unique ingredients. Bakery enzymes are essential for developing specialty products by improving its flavor, consistency, and look. For example, Novozymes A/S manufactured a product called ‘Acrylaway’ comprised of asparaginase granules. In multiple tests of this product, no distinct variations were noted in the flavor, scent, texture, or visual aspects of the finished goods.
The reason for this is that the product's precise, focused mechanism only eliminates asparagine. It has no impact on any other amino acids or sugars. Increased worry surrounds the levels of acrylamide found in biscuits and rusks consumed by children, infants, and toddlers. This is because they have a lower body weight and a higher metabolism. This product aids in decreasing acrylamide levels in these baked items. However, such bakery enzymes were utilized for biscuits and rusks consumed by children, infants, and toddlers, which surged consumer demand for specialty bakery products prepared with the use of bakery enzymes.
The reason for this is that the product's precise, focused mechanism only eliminates asparagine. It has no impact on any other amino acids or sugars. Increased worry surrounds the levels of acrylamide found in biscuits and rusks consumed by children, infants, and toddlers. This is because they have a lower body weight and a higher metabolism. This product aids in decreasing acrylamide levels in these baked items. However, such bakery enzymes were utilized for biscuits and rusks consumed by children, infants, and toddlers, which surged consumer demand for specialty bakery products prepared with the use of bakery enzymes.
Carbohydrases Drive Bakery Enzymes Market Enhancing Quality and Profits
The product-type carbohydrase segment had the largest market share and is projected to continue leading in the upcoming period. However, the carbohydrases enhance the texture, flavor, and overall excellence of baked products. This could result in increased customer satisfaction and profits for bakeries. Carbohydrases enable bakers to utilize a broader range of flours, such as whole wheat or other types with increased fiber levels. Carbohydrases can aid in lowering the amount of sugar available to yeast in these flours.
The ‘Bakezyme Master’ product of Koninklijke DSM N.V. is a high-quality maltogenic amylase that allows bread manufacturers to enhance the freshness, durability, and flexibility of baked products like grab-and-go sandwiches and tortilla wraps. By extending the shelf life of bread, Bakezyme Master assists bakers in producing bread with superior durability, delayed staling, increased softness over time, and verified sensory advantages such as a softer crumb and greater moisture even after 7 days. In addition, rising prevalence of celiac diseases among large population of consumers led to increasing demand for gluten-free bakery products and as a consequences, gluten-free bread and bakery products are introduced by the manufacturers. Gluten-specific protease was used during the production of bread and bakery goods to eliminate gluten from the goods. According to the research published in the NIH, celiac disease, a prevalent life-long disorder globally, affects 0.7% to 2.9% of the general population, with higher rates in females and specific at-risk groups like relatives of those affected and patients with autoimmune conditions. This factor surges the utilization of bakery enzymes in bakery goods for the growth of the global bakery enzymes market.
The ‘Bakezyme Master’ product of Koninklijke DSM N.V. is a high-quality maltogenic amylase that allows bread manufacturers to enhance the freshness, durability, and flexibility of baked products like grab-and-go sandwiches and tortilla wraps. By extending the shelf life of bread, Bakezyme Master assists bakers in producing bread with superior durability, delayed staling, increased softness over time, and verified sensory advantages such as a softer crumb and greater moisture even after 7 days. In addition, rising prevalence of celiac diseases among large population of consumers led to increasing demand for gluten-free bakery products and as a consequences, gluten-free bread and bakery products are introduced by the manufacturers. Gluten-specific protease was used during the production of bread and bakery goods to eliminate gluten from the goods. According to the research published in the NIH, celiac disease, a prevalent life-long disorder globally, affects 0.7% to 2.9% of the general population, with higher rates in females and specific at-risk groups like relatives of those affected and patients with autoimmune conditions. This factor surges the utilization of bakery enzymes in bakery goods for the growth of the global bakery enzymes market.
Recent Trends in the Bakery Enzymes Industry:
- Bakery enzymes aid manufacturing companies to achieve clean-label bakery products.
- Nutritional profile of baked goods can be enhanced by application of bakery enzymes.
- For high-volume bakeries, enzymes can streamline the baking process by reducing the fermentation period.
- Enzymes in bakeries help to improve the overall organoleptic properties of bakery products.
- Assist in fulfilling consumers’ demand by offering gluten-free bakery goods for celiac disease consumers.
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Regulatory Challenge and High Cost of Developing Bakery Enzymes Hamper the Market
The challenge that every bakery enzyme producer face is the strict government regulation for the implementation of bakery enzymes in food products and bakery goods. The changing regulations for bakery enzymes can hamper market growth, and manufacturers have also partnered with bakery enzyme producers. For example, in 2024, the government of Canada introduced a notification of change to the approved list of food enzymes to allow for the incorporation of glucose oxidase from Saccharomyces cerevisiae LALL-GO in bread, flour, whole wheat flour, and non-standardized bakery goods.
Apart from that, developing novel bakery enzymes is a complicated and costly procedure. Smaller companies may find it challenging to compete with larger ones ascribed to resources advantages. However, after a potential enzyme is discovered, researchers must enhance its effectiveness for use in bakery products. This includes adjusting temperature, pH, and substrate specificity to guarantee that the enzyme functions effectively in dough. Challenging bigger firms on pricing is hard because of economies of scale. This can limit market reach and profitability for bakery enzymes.
Apart from that, developing novel bakery enzymes is a complicated and costly procedure. Smaller companies may find it challenging to compete with larger ones ascribed to resources advantages. However, after a potential enzyme is discovered, researchers must enhance its effectiveness for use in bakery products. This includes adjusting temperature, pH, and substrate specificity to guarantee that the enzyme functions effectively in dough. Challenging bigger firms on pricing is hard because of economies of scale. This can limit market reach and profitability for bakery enzymes.
Diversity of Leaders with Mergers, Acquisition, and Innovation Promote Market Growth for Bakery Enzymes
Key market leaders utilize marketing tactics aimed at launching new products, engaging in strategic mergers, and acquiring additional businesses to expand their consumer reach and diversify their product portfolio. In January 2024, the suggested merger between Novozymes and Chr. Hansen was successfully completed, creating the company Novonesis. Novonesis is a global leader in bio-solutions, working together for improved business, enhanced health, and a more sustainable planet. The merged company unites 10,000 individuals globally and a knowledge base that covers over 30 various sectors. Novonesis is currently helping companies worldwide meet both its business requirements and environmental responsibilities.
Furthermore, in June 2023, Kerry introduced a new enzyme solution that enables bakers to cut down their egg usage by as much as 30% across different products. The Biobake EgR reduction enzyme system from the company allows manufacturers to transition from caged to free-range or organic eggs without incurring extra expenses. In addition, in February 2023, AB Enzymes and Barentz extended distribution agreement for bakery and food enzymes in the majority of Europe. The five-year agreement enhances AB Enzymes' aspirations in European markets.
Furthermore, in June 2023, Kerry introduced a new enzyme solution that enables bakers to cut down their egg usage by as much as 30% across different products. The Biobake EgR reduction enzyme system from the company allows manufacturers to transition from caged to free-range or organic eggs without incurring extra expenses. In addition, in February 2023, AB Enzymes and Barentz extended distribution agreement for bakery and food enzymes in the majority of Europe. The five-year agreement enhances AB Enzymes' aspirations in European markets.
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Health-Conscious Consumers Drive Bakery Enzymes Market in North America
North America is expected to hold a significant share of the bakery enzymes market during the forecast period. This is attributed to the robust and constantly developing bakery sector in North America, characterized by a diverse range of products and a loyal consumer following. Consumers in the region have embraced enzymes as necessary components to improve the quality, innovation, and health benefits of bakery products. As per the data present in the United States Agency for International Development, the 2024 U.S. Global Health Security Strategy was published on April 20, 2024, by the White House, reiterating its dedication to global health security (GHS), acknowledging that disease risks originating in one place can affect people everywhere.
The strategy details how the administration will collaborate with global partners to swiftly address infectious disease outbreaks. Implementing this strategy will safeguard the well-being, survival, and economic stability of both Americans and individuals worldwide from infectious disease risks. Thus, health-conscious consumers in North America embraced bakery goods with health benefits. However, during the forecast period, the Asia-Pacific region is expected to experience significant growth due to the increasing popularity of Western-style diets, expanding urbanization, and the rise in disposable income.
Furthermore, specialty ingredients are crucial products that guarantee the freshness of various bakery items. Specialty ingredients like bakery enzymes usually carry out different functional processes to enhance the flavor and quality of the products. Chinese manufacturers also prioritize incorporating unique ingredients into their bakery goods to meet the increasing needs of consumers.
The strategy details how the administration will collaborate with global partners to swiftly address infectious disease outbreaks. Implementing this strategy will safeguard the well-being, survival, and economic stability of both Americans and individuals worldwide from infectious disease risks. Thus, health-conscious consumers in North America embraced bakery goods with health benefits. However, during the forecast period, the Asia-Pacific region is expected to experience significant growth due to the increasing popularity of Western-style diets, expanding urbanization, and the rise in disposable income.
Furthermore, specialty ingredients are crucial products that guarantee the freshness of various bakery items. Specialty ingredients like bakery enzymes usually carry out different functional processes to enhance the flavor and quality of the products. Chinese manufacturers also prioritize incorporating unique ingredients into their bakery goods to meet the increasing needs of consumers.
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The report provides a detailed overview of the bakery enzymes market insights in regions including North America, Latin America, Europe, Asia-Pacific, Oceania, and the Middle East and Africa. The country-specific assessment for bakery enzymes market has been offered for all regional market share, along with forecasts, market scope estimates, price point assessment, and impact analysis of prominent countries and regions. Throughout this market research report, Y-o-Y growth and CAGR estimates are also incorporated for every country and region, to provide a detailed view of the bakery enzymes market. These Y-o-Y projections on regional and country-level markets brighten the political, economic and business environment outlook, which are anticipated to have a substantial impact on the growth of the bakery enzymes market. Some key country and region included in the bakery enzymes market report as follows:
| Regions | Countries |
|---|---|
| North America | United States, Canada |
| Latin America | Brazil, Mexico, Argentina, Colombia, Chile, Central America Countries, Caribbean Countries, Rest of Latin America |
| Europe | Germany, United Kingdom, France, Italy, Spain, Russia, Poland, Netherlands, Switzerland, Belgium, Sweden, Austria, Norway, Denmark, Czech Republic, Rest of Europe |
| Asia Pacific | China, India, Japan, South Korea, Australia & New Zealand, Indonesia, Singapore, Malaysia, Philippines, Vietnam, Thailand, Bangladesh, Rest of Asia Pacific |
| Middle East and Africa | GCC Countries, South Africa, Nigeria, Egypt, Turkey, Morocco, Ethiopia, Algeria, Israel, Iran, Iraq, Kenya, Rest of MEA |
Bakery Enzymes Market Research Report Covers In-depth Analysis on:
- Bakery Enzymes market detailed segments and segment-wise market breakdown
- Bakery Enzymes market dynamics (Recent industry trends, drivers, restraints, growth potential, opportunities in bakery enzymes industry)
- Current, historical and forthcoming 10 years market valuation in terms of bakery enzymes market size (US$ Mn), volume (Tons), share (%), Y-o-Y growth rate, CAGR (%) analysis
- Bakery Enzymes market demand analysis
- Bakery Enzymes market pricing analysis over forecast period (by key segment and by region)
- Bakery Enzymes market regional insights with region-wise market breakdown
- Competitive analysis – key companies profiling including their market share, product offerings, and competitive strategies.
- Latest developments and innovations in bakery enzymes market
- Regulatory landscape by key regions and key countries
- Supply chain and value chain analysis in bakery enzymes market
- Bakery Enzymes market sales and distribution strategies
- A comprehensive overview of parent market
- A detailed viewpoint on bakery enzymes market forecast by countries
- Mergers and acquisitions in bakery enzymes market
- Essential information to enhance market position
- Robust research methodology
- Frequently Asked Questions -
What factors are driving the growth of the bakery enzymes market?
The growth of the bakery enzymes market is primarily driven by increasing consumer demand for convenience foods, health-conscious baking, and the rising popularity of gluten-free products and clean-label ingredients.
What is the market size and forecast for bakery enzymes over the next decade?
The bakery enzymes market is expected to grow steadily over the next decade, driven by innovations in enzyme technology and a growing preference for natural and preservative-free bakery products.
Are there any challenges in the bakery enzymes market?
Some challenges include the high cost of enzyme production, stringent regulatory standards, and the need for continuous innovation to cater to evolving consumer preferences for health-conscious and allergen-free bakery options.
