The Europe Baking Enzymes market has been estimated at USD 150.98 Million in 2021 and is projected to reach USD 218.77 Million by 2026, at a CAGR of 7.70% during the forecast period from 2021 to 2026. Baking enzyme is a form of a chemical which performs biochemical actions and act as a catalyst. They are widely used in confectionery items like pastries, cakes, cookies. They enhance the nutritional value of the product, long shelf life, maintain freshness and softness of the products. They are considered as natural and innovative solution to baking business due to which the market growth is high.
The market for baking enzymes is mainly driven due to declining use of emulsifiers, uncovering of health and nutritional values and high disposable income among consumers. Since baking enzymes maintain the freshness, hygiene, stability and nature of the product, the demand for baking enzymes market has increased. But, the market growth can be declined due to factors like strict government rules and regulations regarding its extensive usage.
Europe market for Baking Enzymes is segmented based on type and application. By type, the market is further sub-segmented into Carbohydrase, Protease, Lipase and Others. By application, the market is further sub-segmented into Bread, Biscuits & Cookies, Cake & Pastry. Carbohydrase is projected to experience the highest growth, and Protease is contributing to second largest share.
Geographically, Europe market for Baking Enzymes is segmented into Germany, Spain, U.K., France and Italy. Europe is the second biggest market in terms of market share across the globe. Baking enzymes demand in the Europe region is primarily driven by bakers and confectioners. With increasing demand, companies involved the manufacturing are coming up with new variants of enzymes.
Novozymes, AB Enzymes, DSM, Advanced Enzymes, Amano Enzyme Inc., Stern Enzymes, Dydaic International Inc., Engrain, Maps Enzyme Limited, E.I. Dupont De Nemours & Company, Aumenzymes and Puratos Group N.V. are the major players of Europe Baking Enzymes market.
1. Introduction
1.1 Market Definition
1.2 Study Deliverables
1.3 Base Currency, Base Year and Forecast Periods
1.4 General Study Assumptions
2. Research Methodology
2.1 Introduction
2.2 Research Phases
2.2.1 Secondary Research
2.2.2 Primary Research
2.2.3 Econometric Modelling
2.2.4 Expert Validation
2.3 Analysis Design
2.4 Study Timeline
3. Overview
3.1 Executive Summary
3.2 Key Inferences
3.3 New Developments
4. Drivers, Restraints, Opportunities, and Challenges Analysis (DROC)
4.1 Market Drivers
4.2 Market Restraints
4.3 Key Challenges
4.4 Current Opportunities in the Market
5. Market Segmentation
5.1 By Type
5.1.1 Carbohydrase
5.1.2 Protease
5.1.3 Lipase
5.1.4 Other enzymes
5.2 By Application
5.2.1 Bread
5.2.2 Biscuits & Cookies
5.2.3 Cake & Pastry
6. Geographical Analysis
6.1 Introduction
6.2 U.K
6.3 Spain
6.4 Germany
6.5 Italy
6.6 France
7. Strategic Analysis
7.1 PESTLE analysis
7.1.1 Political
7.1.2 Economic
7.1.3 Social
7.1.4 Technological
7.1.5 Legal
7.1.6 Environmental
7.2 Porter’s Five analysis
7.2.1 Bargaining Power of Suppliers
7.2.2 Bargaining Power of Consumers
7.2.3 Threat of New Entrants
7.2.4 Threat of Substitute Products and Services
7.2.5 Competitive Rivalry within the Industry
8. Market Leaders' Analysis
8.1 Novozymes
8.1.1 Overview
8.1.2 Product Analysis
8.1.3 Strategic Evaluation and Operations
8.1.4 Financial analysis
8.1.5 Legal issues
8.1.6 Recent Developments
8.1.7 SWOT analysis
8.1.8 Analyst View
8.2 AB Enzymes
8.3 DSM
8.4 Advanced Enzymes
8.5 Amano Enzyme Inc.
8.6 Stern Enzymes
8.7 N.V., Dydaic International Inc.
8.8 Engrain
8.9 E.I. Dupont De Nemours & Company
8.10 Puratos Group N.V.
9. Competitive Landscape
9.1 Market share analysis
9.2 Merger and Acquisition Analysis
9.3 Agreements, collaborations and Joint Ventures
9.4 New Product Launches
10. Expert Opinions
10.1 Market Outlook
10.2 Investment Opportunities
Appendix
a) List of Tables
b) List of Figures
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Feb 2020
