Baking Enzymes Market Growth Projections to 2027

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Baking Enzymes Market Size to Cross USD 780 Mn by
2027
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Overview of Baking Enzymes Market

• The baking enzymes market is estimated to record
  significant growth by 2027 on account of the
  booming food beverage industry across the
  globe.
• Baking enzymes have been shown to increase the
  product life, storage capability, and improve the
  overall dough bread characteristics, such as
  dough handling, gas retention, texture,
  sliceability, and texture. Escalating global
  demand for baked products and ready-to-eat food
  items has augmented industry uptake over the past
  few years.
• The baking enzymes market has been segmented
  based on application, product, and region. In
  terms of product, the market has further been
  divided into catalases, proteases, phytases,
  lipases, polymerases nucleases, carbohydrases,
  and others. The lipases product segment is slated
  to witness optimistic growth over the review
  period owing to their extensive application in
  the baking industry for replacing or enhancing
  existing emulsifiers by degrading wheat lipids
  during the generation of emulsifying lipids in
  situ.

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• The baking enzymes market has been categorized
  into lactases, amylases, pectinase,
  xylanases/hemicellulase, and cellulase. The
  amylases segment is projected to garner sizable
  gains by 2027 owing to its beneficial properties.
  Amylase contributes to crumb softness and
  anti-staling qualities while also providing
  intermediate thermostability, which is likely to
  fuel segmental demand in the coming years.
• The xylanases/hemicellulase segment holds more
  than 7 market share and is set to grow at a
  sturdy pace through the assessment timeline.
  Widespread application of xylanases in the baking
  industry to aid in attaining desirable effects on
  the rheological properties of dough and
  organoleptic properties of bread by combining
  them with other enzymes is estimated to fuel
  product demand.
• The cellulase segment is anticipated to progress
  at a robust growth rate over the study period
  owing to its significant contribution in gluten
  network formation. Cellulase is primarily
  involved in the elimination of insoluble
  arabinoxylans, which contributes to the creation
  of gluten networks. The pectinase segment is
  foreseen to register a notable market share by
  2027 due to its various advantageous properties,
  such as high stability, enhanced dough viscosity,
  and better moldable form.
• The lactases segment accounts for over 19 market
  share and is expected to expand at a growth rate
  of around 7 through the stipulated timeframe.
  This growth is attributed to the extensive
  application of lactase in the bakery industry.

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• The baking enzymes market has been bifurcated
  into biscuits, cakes, bread, and others. In 2020,
  the biscuits application segment held a market
  share of nearly 25 and is speculated to progress
  at a CAGR of approximately 7 through the
  analysis timeframe. The others application
  segment accounts for about 5 of the overall
  baking enzyme market and is likely to expand at a
  considerable pace over 2021-2027. Other
  applications of baking enzymes include pastry,
  butter, and cheese, among many others.
• The LATAM baking enzymes market is poised to gain
  substantial traction through the study timeline
  owing to mounting demand for baked goods and RTE
  food products. Meanwhile, the MEA baking enzymes
  market is set to witness exponential growth over
  the review period, mainly driven by Saudi Arabia,
  UAE, and Egypt due to the massive presence of the
  middle-class population that is stimulating the
  demand for baked food items.
• Notable participants in the Baking Enzymes market
  include Royal DSM, Danisco, BASF, Lumis, Aumgene
  Biosciences, Enmex, Advanced Enzymes, AB Group,
  Chr. Hansen, Enzyme Innovation, Thermo Fisher
  Scientific, Hayashibara Co., and Enzymes
  Solutions

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