North America Baking Enzymes Market Segmented By Type (Carbohydrase, Protease, Lipase, Others), By Application (Bread, Biscuits & Cookies, Cake & Pastry)- And By Country (US, Canada and Rest of North America) - Growth, Size, Share, Trends, and Forecasts (2024 to 2029)

Updated On: January, 2024
ID: 1051
Pages: 140

North America Baking Enzymes Market Growth and Forecast (2023-2028):

The North America Baking Enzymes Market was valued at US$ XX billion in 2022 and is predicted to grow at US$ XX billion by 2028 with an increasing CAGR of XX% during 2023-2028.

Market Scenario:

In most bread items, enzymes are one of the most important ingredients. They are used to alter the functionality of a product. Baking enzymes are used for a variety of purposes, including dough fermentation and relaxation, dough stability, long crumb softness, enhanced flour, improved volume, texture, and color. Because of their ability to increase product quality, enzymes are now seen as a natural and innovative choice for the baking sector. Baking enzymes are ingredient solutions and preservation systems that allow bakeries to quickly fulfil market demand for gluten-free salt, acrylamide, additives, emulsifiers, and bread.

Today's consumers are continuously on the hunt for baked goods that are better tasting, healthier, and more versatile. To help bakers satisfy market expectations, the baking enzyme industry is inventing new products and ingredients. Baking enzymes are preservatives used to improve the flavor, texture, and color of baked goods. They're also used to meet rising client requests for low-sodium, gluten-free bread and exquisite baked goods.

Recent Development:

  • POWERBake 6000, a new enzyme-enhanced solution that can improve uniformity and tolerance to bread and bread, was launched by DuPont Health & Nutrition in 2018. This product can be combined with other ingredients or enzymes to make a variety of baking goods.

North America Baking Enzymes Market Drivers:

As the need for bakery goods in the food and beverage industry grows, the North America baking enzyme market is likely to rise significantly in the coming years. Due to the hectic lifestyles of our customers, we are purchasing more ready-made and confectionery products that are easy to consume. Furthermore, the market for baking enzymes is being driven by an increase in consumer disposable income. The increased need for baking enzymes in the food industry, particularly in bakery items, is fueling the North America baking enzyme market's rise. Other significant factors expected to accelerate the growth of Baking enzymes include increased use of Baking enzymes in confectionery items such as cakes, pastries, and cookies, as well as rising demand for Baking enzymes in the bakery industry.

Another aspect that is intended to boost the expansion of the North America 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 global market growth over the forecast period. During the projected period, the global Baking enzyme market is expected to grow because to increased demand from manufacturers seeking more effective enzymes for specialized applications. Organic products are becoming increasingly popular among customers.

In organic and gluten-free bread, bakery enzymes such as transglutaminase, glutathione, and protease are employed. As a result, as the demand for natural and gluten-free bread develops, the need for baking enzymes is likely to rise in the predicted period. During the forecast period, the global 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 North America’s market growth.

North America Baking Enzymes Market Restraints:

Excessive use of baking enzymes might cause allergies, headaches, and ulcers, which are the main factors inhibiting the growth of the worldwide baking enzyme market. Furthermore, fluctuations in temperature and pH levels alter enzymes' ability to bake, and rigorous government restrictions and regulations on the use of proteins in baking in countries like Canada are projected to stifle the North American market for baking enzymes during the projection period.

Antibiotic-resistant infections could be caused by GMO enzymes found in bread products. Furthermore, genetically modified organisms (GMOs) are a relatively new phenomenon with unknown long-term effects on the human body. As a result of the health concerns, discussions about the usage of GMOs may be a factor limiting the North America baking enzyme market's growth.

North America Baking Enzymes Market Segmentation Analysis:

By Type:

  • Carbohydrase
  • Protease
  • Lipase
  • Others

Carbohydrase has the biggest market share due to its wide applicability in a variety 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. Amylase is also commonly employed to improve the size, colour, and flavor of final baked goods.

By Application:

  • Bread
  • Biscuits & Cookies
  • Cake & Pastry

The market is segmented into breads, cookies & biscuits, cakes & pastries, and other categories based on application. The breads segment accounted for the biggest market share in the global market in 2020, and this dominance is likely to continue throughout the forecast period. This is due to the widespread use of bread as a convenience food by customers all over the world. During the bakery enzymes market forecast period, however, the cakes & pastries category is predicted to increase at the fastest rate.

Regional Analysis:

The North America Baking Enzymes Market Report includes the segmentation of countries:

  • U.S
  • Canada
  • Mexico
  • Rest of North America

Due to the consumption of bakery items such as bread, pastries, and other baked goods in daily diets, the United States has the largest market share in the North American baking enzymes industry. It is followed by Canada, which has a lower proportion than the United States because, while consumption and production trends are similar, they are substantially lower when compared to the United States.

According to government of Canada figures, there were roughly 2,760 bakeries across the country, making it the food and beverage industry's second largest job. Furthermore, the figure reflects the rising demand for bakery enzymes as a result of rising baked-goods consumption and demand. Bagels, toast, and English muffins are in high demand across the United States and Canada. The popularity of portable and single-serve packaging has increased in the US bakery sector. As a result, these factors are expected to propel the regional bakery enzymes market forward over the projection period.

Impact of COVID-19 on North America Baking Enzymes Market

The COVID-19 pandemic epidemic has had a minor detrimental influence on the market. The announcement during the COVID-19 outbreak that a significant percentage of the bakery and food service industries would be closed has affected the selling of bakery enzymes around the world. Furthermore, the strict lockdown pushed firms to reduce their production output, effectively halting operations. As a result, the bakery enzymes industry's expansion in 2020 will be limited.

The bakery enzymes market, on the other hand, is swiftly returning to normal, indicating a continuous increase in demand, primarily from the bread business.

Key Players in the Market:

Major Key Players in the North America Baking Enzymes Market are

  • Novozymes
  • AB enzymes
  • DSM
  • Advanced enzymes
  • Amano Enzyme Inc
  • Dydaic International Inc
  • Maps Enzyme Limited
  • E.I. Dupont De Nemours & Company
  • Puratos N.V Group



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