The Europe Baking Enzymes Market was valued at US$ 150.98 million in 2021 and is predicted to grow at US$ 218.77 million by 2026 with an increasing CAGR of 7.70% during 2022 - 2027.
In most bread items, enzymes are one of the most essential ingredients. They are used to change a product's functioning qualities. Dough fermentation and relaxation, dough stability, lengthy crumb softness, enhanced flour, improved volume, texture, and color are all important uses of baking enzymes. Enzymes are currently regarded as a natural and innovative option for the baking industry due to their potential to improve product quality. Baking enzymes are ingredient solutions and preservation systems that enable bakers to meet market demand for gluten-free salt, acrylamide, additives, emulsifiers, and bread rapidly.
Consumers today are always on the lookout for baked foods that are better tasting, healthier, and more useful and adaptable. The baking enzyme business is developing new products and ingredients to assist bakers in meeting market demands. Baking enzymes are preservatives used to improve the flavour, texture, and colour of baked goods. They're also employed to accommodate growing customer demands like low-salt, gluten-free bread and fresh, delectable baked items.
DuPont Nutrition & Biosciences (DuPont) announced the release of the DuPontTM POWERBake 6000 and 7000 enzyme series, which was created specifically for European recipes. The enzymes provide a unique emulsification solution for improver houses and bakeries that protects the taste and quality of white bread and buns while satisfying customer requests for cleaner labeling.
As the need for bakery goods in the food and beverage industry grows, the worldwide baking enzyme market is likely to rise significantly in the coming years. We are buying more ready-made and confectionary products that are convenient to consume due to the hectic lifestyles of customers. Furthermore, the rise in consumer disposable income is driving the market for baking enzymes. The increased need for baking enzymes in the food industry, particularly in bakery items, is fueling the Europe baking enzyme market's rise. Other important drivers expected to boost the growth of the Europe enzyme market Baking during the forecast period include increased use of Baking enzymes in confectionery items such as cakes, pastries, and cookies, as well as increased demand for Baking enzymes in the bakery industry.
Another aspect that is intended to boost the expansion of the European market and improve the nutritional value of products is the baking enzyme employed in the bread industry. New biotechnology inventions have lowered the cost of enzyme synthesis, which is projected to fuel demand for Baking enzymes, resulting in the Europe baking enzymes market growth over the forecast period. During the projected period, the Europe Baking enzyme market is expected to grow because of rapid demand from manufacturers and producers wanting more effective enzymes for specialized applications. Organic products are becoming increasingly popular among customers.
Bakery enzymes including transglutaminase, glutathione, and protease are used in organic and gluten-free bread. As a result, the demand for baking enzymes is expected to rise in the forecast period as the desire for natural and gluten-free bread grows. During the forecast period, the Europe Baking enzyme market is likely to be led by rapid urbanization, increased consumption of convenience foods, and retail outlets such as Pizza Hut, Domino's, McDonald's, and the subway. Additionally, when the use of emulsifiers dropped, the demand for Baking enzymes increased, resulting in market growth in Europe.
Excessive consumption of baking enzymes might cause allergies, headaches, and ulcers, which are the key reasons limiting the global baking enzyme market's growth. Furthermore, fluctuations in temperature and pH levels will primarily affect the ability of enzymes to bake. Moreover, strict government rules and regulations on the use of proteins for baking in countries including the U.K. are expected to hamper the European market for baking enzymes during the forecast period.
GMO enzymes included in bakery items have the potential to induce antibiotic-resistant illnesses. Furthermore, genetically modified organisms (GMOs) are a relatively recent development, and their long-term consequences on the human body remain unclear. As a result of the health concerns, discussions about the usage of GMOs may limit the European baking enzyme market's growth.
Based on type, Carbohydrase has the biggest bakery enzymes market share due to its wide applicability in several types of products, since it is employed in the creation of a wide range of baked goods. Apart from that, carbohydrase enzymes have a high heat stability and might potentially improve the texture of food goods while also extending their shelf life. Furthermore, amylase is also commonly employed to improve the size, color, and flavor of final baked goods. Therefore, supporting regulatory guidelines set by the FDA for GRAS clearance of carbohydrase and amylase in food products should boost demand for baking enzymes.
On the other hand, the protease segment is anticipated to have the significant bakery enzymes market CAGR in the upcoming years. Since exoprotease hydrolyzes into tiny amino acids, resulting in an expanding application in waffles, crackers, and other bakery items to improve texture and flavor, lower flour protein strength, and increase dough softness while decreasing mixing time and elasticity.
In terms of revenue, the bread sector accounted for the majority of the Europe bakery enzymes market and is expected to rise at a CAGR of 3.59 percent. The reason for this is that it is a high-consumable product in both developed and emerging countries, with a wide range of applications. Bread is a prominent ingredient frequently consumed in culinary products such as pizza, burgers, hotdogs, and other items; thus, it is expected to continue to grow over the forecast period. Cakes and pastries containing baking enzymes are expected to grow in popularity as demand from various regions grows, and the development of new goods with improved taste and flavor by various market players is expected to boost consumption rates even further during 2022 - 2027.
The Europe Baking Enzymes Market Report includes the segmentation of countries:
Europe is predicted to increase at a significant rate over the projection period, owing to the region's growing health-conscious population. Consumers are seeking for items that are both healthy and tasty, and bakery enzymes play a role in this by being used in a variety of gluten-free and low-calorie bakery products. In the projected period of 2020-2025, the Baking Enzymes Market will be served by high initial capital investment in infrastructure and rising disposable income of the regional populace.
Due to the widespread consumption of bakery products, Germany has the largest market share in the baking enzymes market, with numerous bakery industries requiring baking enzyme to provide high-quality bakery goods. After Germany, France takes the lion's share of the market, owing to the great demand for baked goods in France, which has resulted in the formation of several businesses. Due to increased product development and availability of enzymes and hydrolases in the country, Italy is developing at the third fastest rate in Europe's baking enzymes industry.
Due to the corona crisis, Lockdowns around the world in 2020 and continued limitations in 2021 impacted the supply chain, causing issues for Bakery Enzymes manufacturers across the European region. Moreover, vendor profit margins will likely continue to be squeezed by fierce competition, price challenges, and altering consumer preferences. During 2022 - 2027, the Bakery Enzymes market will be supported by the rapid recovery of developing economies, which will result in increasing disposable income.
Key Players listed in the Market:
Major Europe Baking Enzymes Market are
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