The Latin America Baking Enzymes Market has been estimated at USD 55.92 Million in 2021 and is projected to reach USD 86.83 Million by 2026, at a CAGR of 9.20% during the forecast period from 2021 to 2026.
Baking enzymes are essential for functions like flour enhancement, dough stability, fermentation and relaxation, improving texture, volume and color, prolonging crumb softness and springiness and ensuring longer lasting fresh bread.
The market for Baking enzymes is mainly driven due to increase in demand for baking products, decline in use of emulsifiers, high disposable income, and uncovering of health and nutritional values. Also, increase in demand for packaged food due to change in lifestyle are the most important driving factors in baking enzymes market. But, the market growth can be constrained due to strict government rules and regulations regarding the risks involved with its uses in the food industry.
Latin America 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 the Latin America Baking Enzymes Market is segmented into Brazil, Mexico, Argentina, Chile and Rest of Latin America. The market in Latin America is slowly rising up due to increasing penetration of globally top food manufacturers into this region, along with increasing number bakeries.
Key Players in the Market:
Major Key Players in the Latin America Baking Enzymes Market are
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