The Middle East and Africa Baking Enzymes Market has been estimated at USD 44.73 Million in 2021 and is projected to reach USD 67.01 Million by 2026, at a CAGR of 8.41% 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, breads, biscuits and pastries. It is used in products which are perishable in nature and its freshness and stability is most important.
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. Also, decline use of emulsifiers, increase demand for packaged food, urbanization, and change in lifestyle are the most important driving factors in baking enzymes market. But, the market growth can be declined due to factors like strict government rules and regulations regarding its extensive usage.
Middle-East and Africa 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 Middle East and Africa Baking Enzymes Market is segmented into KSA, UAE, Israel, rest of GCC countries, South Africa, Ethiopia, Kenya, Egypt, Sudan and Rest of MEA. These regions are estimated to achieve highest gains in the near future. Due to increasing penetration of global companies into the untapped markets of this region, there is a wide range of opportunities for a growth in demand in this region.
Key Players in the Market:
Major Key Players in the MEA Baking Enzymes Market are
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