Bakery Enzymes Market Report Up to 2031

Visiongain has published a new report on Bakery Enzymes Market Report to 2031: Forecasts by Type (Protease, Lipase, Carbohydrase, Others), By Application (Cakes & Pastries, Bread, Rolls And Pies, Cookies & Biscuits, Others) PLUS Profiles of Leading Baking Enzymes Manufacturing Companies and Regional and Leading National Market Analysis, PLUS COVID-19 Recovery Scenarios.

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COVID-19 Impact on Baking Enzymes Market

Baking industry has experienced a significant loss in the COVID-19 pandemic due to the lockdown in most of the countries across the world. The lockdown has resulted into closure of food services and restaurants and bakeries resulting into decreased in demand for baking enzymes from these customers. The slowdown in the demand was the result of restrictions on cross border trade and government restrictions on the number of workers in the factory. However, the market resumed quickly as baking enzymes are an important part of food industry and were included in essential goods. Additionally, baking ingredients have witnessed rise in some countries, where the trend of homemade restaurant quality food was high amid the lockdown period. The bakery enzyme manufacturers utilised the time to develop new products and investment in the new technologies and research to improve the products offered in the market.

Market Drivers

Increasing consumer disposable income and emerging demand for bakery products

Currently 55% of the world population is living in the urban areas and the proportion is expected to increase to 68% by 2050. 90% of this increase is attributed to the countries in Asia and Africa. In 2000, the urban population of Southeast Asian countries comprised 38%, compared to 49% in 2017. Urbanization has led to the increasing demand for ready to eat products at reasonable cost. Additionally, the changing consumer lifestyle as a result of urbanization is increasing the exposure to the western culture thereby influencing people from developing countries to try new and innovative bakery products. The average spending on bakery products by the U.S. households expected to reach US$ 383.75 Bn by 2021. In Brazil, the revenue generated through bread and bakery segment was US$ 17,580 Mn in 2019 with an annual growth rate of 4.6%. The country is one of the leading markets for bakery products such as biscuits, bread and cake. Similarly, the rising demand for bakery products from the emerging economies is proliferating the market for baking enzymes.

Increasing demand for healthy bakery products coupled with consumer awareness

People are more concerned about their diet and health owing to the rising incidences of obesity and heart diseases globally. The demand for healthy bakery products is primarily driven by the developed countries in North America and Europe. These regions have large working population leading to sedentary lifestyle, which in turn results into the chronic health diseases. Hence, the demand for high fibre and low fat bakery products have considerably increased. To address the propelling demand for healthy bakery products the manufacturers are innovating their product portfolio. For instance, in April 2019, McVitie’s launched a digestive biscuits with multiple flavours including and chocolate chip & coconut and chocolate chip & caramel bits. The rise in consumer awareness and inclination towards healthy diet is accelerating the growth of baking enzymes.

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Market Opportunities

Increasing new product development, investments and research and development related to bakery products

The market leaders of baking enzymes are developing new and innovative products along with the investments in research and development to improve their product offering. Some of these strategies that are creating opportunities for the baking enzyme market are listed below.
• In February 2020, DuPont launched POWERBake® 6000 and 7000 enzyme series to offer the unique emulsification solution o preserver quality and taste of the bread, especially designed for the European recipies.
• In August 2019, Novozymes entered in an agreement with Univar LLC, a subsidiary of Univar Inc. for the distribution of baking enzymes in Russia as a strategic move for expansion in the region
• In June 2018, DSM launched BakeZyme® AAA, a baking enzyme that reduces ascorbic acid in the products while maintaining the volume and texture along with cost effective production.

The rising demand for frozen bakery products along with the developments in frozen bakery market space

Frozen bakery products are witnessing a high demand worldwide owing to their extended shelf life and ready-to-eat characteristic. The frozen bakery products are witnessing an increasing trend due to availability of excellent baking facilitate and easy thawing. Frozen bakery products are available throughout the year which is accelerating its demand. Moreover, key players in the market are developing new products to fulfil the rising consumer demand. For instance, in July 2020, Sara Lee Frozen Bakery introduced a range of frozen bakery products including salted caramel truffle to address the increasing consumer demand for ‘touchless snacking‘ and gaining consumer confidence about the safety of their product. Various other investments and developments in frozen bakery product market is expected to propel the demand for baking enzymes.

Competitive Landscape

Some of the companies profiled in the report include AB Enzymes, DSM, Novozymes, Amano Enzyme Inc., PURATOS, DuPont and BASF SE among others. There has been an increasing demand for baking enzymes from the bakery product manufacturers to improve their products, which influenced the innovation in the baking enzyme market. For instance, July 2017, DuPont introduces three baking enzymes in Japanese market, to address the rising demand for fresh and differentiated products of premium quality from the consumers.

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