Bakery Enzymes Market Report and Forecast 2025-2034

The global bakery enzymes market reached a value of about USD 539.99 Million in 2024. The market is further estimated to grow at a CAGR of 6.50% in the forecast period of 2025-2034 to reach a value of around USD 1013.64 Million by 2034.

Rising Demand for Protease Enzymes to Aid the Market Growth During the Forecast Period

Based on type, the protease segment accounts for a significant share of the bakery enzymes market. Protease enzymes are used on a commercial scale during the production of bakery items to reduce the mixing time, improve pan flow, ensure dough uniformity, control bread texture, improve flavour, and redistribute water in the dough. Proteases are added during the manufacture of pastries, biscuits, and cookies to act on the proteins of wheat flour and reduce gluten elasticity. The increasing demand for gluten-free bread among the population due to the worldwide prevalence of celiac disease is leading to the increased utilisation of protease, as it decreases the residual concentration of reactive gluten during fermentation. The addition of protease also enhances the quality of bread, resulting in increased loaf volume, decreased crumb hardness, and lower staling rate. Also, the government has recognised mixed carbohydrase and protease enzyme products as safe for use as a direct human food ingredient according to 21 CFR Part 184 (Direct Food Substances Affirmed as Generally Recognized as Safe).

Market Segmentation

Bakery enzymes refer to catalysts that are added during the production of bakery products as dough conditioners, fermentation enhancers, and anti-staling agents for better-quality bakery goods. They eliminate the need to add chemical additives and offer a better baking experience. They are produced through the process of fermentation.

The market for bakery enzymes, by type, is divided into:

• Carbohydrase

  

Amylase

  

Hemicellulose

• Protease
• Lipase
• Others

Based on application, the market is segmented into:

• Bread
• Cakes and Pastries
• Others

On the basis of distribution channel, the market is classified into:

• Hypermarkets/Supermarkets
• B2B
• E-Commerce
• Speciality Retail
• Others

The regional markets for bakery enzymes can be divided into:

• North America
• Europe
• Asia Pacific
• Latin America
• Middle East and Africa

Increasing Consumption of Processed Food Products to Drive the Demand for Bakery Enzymes

The rising consumption of ready-to-eat and processed food products, owing to the improved living standards and expanding working-class segment, is leading to the increased consumption of baked goods. This, in turn, is driving the bakery enzymes market growth. Additionally, the escalating health consciousness among consumers and the increasing inclination towards healthy and clean-label products are propelling the demand for innovative enzymes that can help preserve the taste and quality of baked goods while providing sustainability benefits. For instance, in February 2020, DuPont Nutrition & Biosciences launched DuPont POWERBake 6000 and 7000 enzyme series to provide a unique emulsification solution to bakeries and improver houses in Europe to help meet the rising consumer demand for clean label breads and buns.  Moreover, developments in process technology, such as the use of recombinant techniques to improve baking enzyme yields by fermentation, are expected to further aid the market over the forecast period.

Key Players in the Global Market for Bakery Enzymes

The report gives a detailed analysis of the following key players in the global bakery enzymes market, covering their competitive landscape, capacity, and latest developments like mergers, acquisitions, and investments, expansions of capacity, and plant turnarounds:

• Novozymes A/S
• Koninklijke DSM N.V.
• AB Enzymes GmbH
• Maps Enzymes Ltd.
• Aumenzymes
• Others

The comprehensive EMR report provides an in-depth assessment of the market based on the Porter's five forces model along with giving a SWOT analysis.
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