VALLEY COTTAGE, N.Y. – The global bakery enzymes market is expected to generate revenues worth US$1 Bn by 2029, growing at a CAGR of 6% over the forecast period 2019-2029, as per Future Market Insights (FMI) report. Uncovering of health & nutritional values, declining use of emulsifiers, emerging innovative bakery products, and high disposable income are key factors driving the growth of the bakery enzymes market.
“Technological developments for the production of enzymes from genetically engineered organisms (GMO) is a major trend disrupting the bakery enzymes market. Fast-paced developments in biotechnology are catering to demand for various enzymes operational for the baking industry. Moreover, introduction of a range of bakery products is burgeoning the exploration of several untapped sectors, creating opportunities to be capitalized upon the bakery enzymes market,” says FMI analyst.
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In recent times, innovations
are leading towards enzyme interesterified (EIE) shortenings that are made with
high-oleic and soybean oils that offer functionality and appeal across bakery
applications. Enzymatic interesterification eliminates harmful byproducts and
waste streams that are used in blends of hard stocks and liquid oils to create
more robust PHO alternatives.
Contributes Lion’s Share to the Market
Rise in the use of carbohydrase as a bakery enzyme is triggering the market growth, with sales value projected to exceed US$ 600 Bn by 2029. Consumers inclining towards better-for-you and on-the-go food trends are impacting the demand for healthy and innovative food ingredients, thereby increasing the sales of carbohydrase. With growing number of health-conscious consumers, market players are also aiming at capitalizing on lipase and protease.
Preview Analysis Of 2019 Analysis and Review of Bakery Enzymes Market by Product – Carbohydrase, Protease, and Lipase for 2019 – 2029:https://www.futuremarketinsights.com/reports/baking-enzymes-market
Remain Major Application Area
The advent of healthier foods
and emergence of clean label trend have fueled consumer demands for products
that are free from sugar, chemicals, and acrylamide. In recent years, bread
products that are gluten-free, organic, or made with ancient grains are
garnering significant traction. Moreover, demand for better quality bread with
increased shelf-life is leading to increased sales of bakery enzymes. Sales of
bakery enzymes for application in cakes and pastries are further expected to grow
at a healthy pace over the forecast period.
North America Subjugated 31% of the Total Revenue Share
After an acute analysis by FMI, North America is calculated to be the leading hub of the bakery enzymes market, accounting for 31% of the global market value. This can be attributed to sheer affluence of the U.S and Canada along with working population assimilating bread, cookies, and biscuits as their staple diet. The trend of fast-food in the region has augmented the sales of bread, thereby impacting the market for bakery enzymes.
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