Global Dough Conditioners Market 2024 Growth Rate, Latest Trends, Industry Insights And Forecast To 2033

The dough conditioners market size has grown strongly in recent years. It will grow from $4.29 billion in 2023 to $4.51 billion in 2024 at a compound annual growth rate (CAGR) of 5.1%. The growth in the historic period can be attributed to increased consumption of fast food and bakery products, increase in health and wellness trends, increased demand for organic and natural products, rise in demand for gluten-free and specialty products, rise in urbanization and modernization of lifestyles .

The dough conditioners market size is expected to see strong growth in the next few years. It will grow to $5.57 billion in 2028 at a compound annual growth rate (CAGR) of 5.5%. The growth in the forecast period can be attributed to increasing demand for clean label products, rising demand for gluten-free and specialty products, growing demand for convenience foods, growing demand for organic and natural products, rising disposable income. Major trends in the forecast period include adoption of innovative technologies, increasing focus on r&d activities, tailoring dough conditioners for specific baking applications, incorporation of functional ingredients, development of eco-friendly and sustainable dough conditioning agents.

Market Overview -
Dough conditioner is a baking ingredient added to improve the quality, flavor, and shelf life of dough and other baked products. They are commonly used in baking for various purposes, such as increased dough flexibility, improved dough handling, texture, and crumb structure.

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Bakery Product Demand Propels Dough Conditioner Market Growth
Rising demand for bakery products is driving the growth of the dough conditioner market going forward. Bakery products are a broad category of foods usually prepared and baked in a bakery. Dough conditioners benefit bakery products by improving dough handling, boosting strength and structure, lengthening freshness and shelf life, maintaining a consistent quality and uniform appearance, having a higher tolerance to processing conditions, and optimizing dough performance. For instance, in April 2023, according to the Government of Canada, total global retail sales of baked products were $407.2 billion in 2021, rising to $425.7 billion in 2022, and predicted to rise to $518.9 billion in 2026. Therefore, the increasing demand for bakery and confectionery food products drives the dough conditioner market.

Competitive Landscape -
Major companies operating in the dough conditioners market report are Cargill Incorporated, Archer-Daniels-Midland Company, Associated British Foods PLC, Koninklijke DSM N.V., Kerry Group PLC, Glanbia Nutritionals Inc, DuPont Nutrition & Biosciences, Lesaffre Corporation, Azelis Group, Stepan Company, AB Mauri, Novozymes A/S, Puratos Group SA, Corbion N.V., Angel Yeast Co. Ltd., Sensient Technologies Corporation, Lallemand Inc., Fazer Group, Caldic B.V., Martin Braun KG, Zeelandia International, Bakels Group, Palsgaard A/S, Oriental Yeast Co. Ltd., Watson Inc., ABITEC Corporation, Taura Natural Ingredients Ltd., Pak Group LLC, FoodChem International Corporation, Calpro Specialities Pvt. Ltd.

Flourishing Dough Conditioner Market Embraces Product Innovations
Product innovations are the key trend gaining popularity in the dough conditioner market going forward. Major companies operating in the dough conditioner market are focused on innovative products to strengthen their position in the market. For instance, in August 2021, Corbion, a Netherlands-based company that manufactures food products, introduced a pristine range with a new consumer-friendly dough-strengthening solution. This solution allows bakers to create dough with the strength and tolerance needed to meet today's high-speed commercial processing. Also, it lowers the need for expensive critical wheat gluten, which frequently leaves bakers dealing with unstable supply and pricing difficulties.

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Key Segments -
The dough conditioners market covered in this report is segmented -
1) By Types: Enzymes, Emulsifiers, Oxidizing Agents, Reducing Agents, Others Types
2) By Form: Powder, Liquid, Semi-Liquid, Granular
3) By Applications: Bread, Rolls And Buns, Pastries And Cakes, Pizza Crust, Tortillas, Other Applications

Key highlights covered in the report -
1. Detailed market size forecast and historical data analysis
2. Key drivers influencing market growth
3. Identification of upcoming trends and potential opportunities in the market
4. Analysis of major players strategies, to understand competitive dynamics and market positioning
5. Evaluation of regional dynamics

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