麵包改良劑市場機會、成長動力、產業趨勢分析與預測 2024-2032

Bread Improvers Market Opportunity, Growth Drivers, Industry Trend Analysis, and Forecast 2024-2032

出版日期: 2024年09月04日 | 出版商:

Global Market Insights Inc. | 英文 235 Pages | 商品交期: 2-3個工作天內

價格

簡介目錄

2023 年，全球麵包改良劑市場估值達37 億美元，預計2024 年至2032 年複合年成長率為5.5%。麵包和扁麵包。這些試劑顯著增強了麵團的處理、質地、體積和保存期限，鞏固了它們在商業和手工烘焙中的重要作用。該市場的穩定成長主要是由對烘焙食品品質穩定和延長保存期限的需求所推動的，特別是在已開發地區。整個麵包改良劑產業根據產品類型、形式、應用和地區進行分類。

按產品類型分類，乳化劑細分市場預計將達到21.2 億美元，到2032 年複合年成長率為5.6%。在增強麵團穩定性、質地和口感方面發揮關鍵作用。它們確保成分分佈均勻，增強麵團中的氣體保留，並防止變質，從而生產出更柔軟、更一致的麵包產品。它們的重要性在大規模工業烘焙中被放大，其中一致的品質和延長的保存期限至關重要。按形式分類，粉末細分市場預計將成長至33.3 億美元，預計到2032 年複合年成長率為5.6%。、使用者友善性以及與麵包改良劑相比更長的保存期限。

在大規模工業烘焙中，粉狀麵包改良劑因其易於與麵粉和其他乾燥成分混合、確保在麵團中均勻分佈而受到青睞。它們在儲存和運輸過程中的穩定性增加了製造商和零售商的便利性。北美麵包改良劑產業的複合年成長率預計將達到 5.5%，到 2032 年將達到 18 億美元。北美在麵包改良劑市場的領先地位取決於其強勁的烘焙行業和對各種麵包產品的明顯需求。美國和加拿大的麵包店擴大轉向麵包改良劑，以確保產品的一致性、增強質感並延長保存期限，滿足消費者對優質、方便麵包的需求。

市場範圍
開始年份	2023年
預測年份	2024-2032
起始值	37億美元
預測值	59.6 億美元
複合年成長率	5.5%

產業生態系統分析
- 價值鏈
- 主要製造商
- 前往市場路線
- 主要經銷商
  - 新的分銷管道
- 全行業利潤率
產業影響力
- 成長動力
  - 對高品質和一致的麵包產品的需求不斷增加
  - 消費者對更健康麵包選擇的偏好不斷上升（全麥麵包、雜糧麵包）
  - 烘焙業在新興市場的擴張
- 市場挑戰
  - 原物料價格波動
  - 食品添加劑監管要求嚴格
- 市場機會
  - 新市場/新應用
  - 成長潛力分析
原料景觀
- 製造趨勢
  - 技術演進
  - 永續製造
    - 綠色實踐
    - 脫碳
- 新原料
- 原物料價格趨勢（美元/千噸）
法規和市場影響
波特的分析
PESTEL分析

第 4 章：競爭格局

公司市佔率分析
競爭定位矩陣
戰略展望矩陣

第 5 章：市場規模與預測：依產品類型，2021-2032 年

主要趨勢
乳化劑
酵素
穩定劑
其他

第 6 章：市場規模與預測：按形式分類，2021-2032 年

主要趨勢
粉末
液體

第 7 章：市場規模與預測：按應用分類，2021-2032 年

主要趨勢
白麵包
全麥麵包
長棍麵包
麵包和麵包卷
雜糧麵包
工匠麵包
扁麵包
其他

第 8 章：市場規模與預測：按地區分類，2021-2032 年

主要趨勢
北美洲
- 美國
- 加拿大
歐洲
- 德國
- 英國
- 法國
- 義大利
- 西班牙
- 歐洲其他地區
亞太地區
- 中國
- 印度
- 日本
- 韓國
- 澳洲
- 亞太地區其他地區
拉丁美洲
- 巴西
- 墨西哥
- 阿根廷
- 拉丁美洲其他地區
MEA
- 沙烏地阿拉伯
- 阿拉伯聯合大公國
- 南非
- MEA 的其餘部分

第 9 章：公司簡介

ADM
AB MAURI
Associated British Foods plc
Bakels Worldwide
BreadPartners
Calpro Foods
Corbion NV
Kerry group
Cain Food Industries
Fazer Group
Lesaffre et Compagnie SA.
OY India
AB Enzymes
Premia Food Additives (I) Pvt. Ltd.
SwissBake

簡介目錄

Product Code: 11264

The Global Bread Improvers Market reached a valuation of USD 3.7 billion in 2023 and is projected to exhibit a CAGR of 5.5% from 2024 to 2032. Bread improvers are integral to a myriad of bread types, spanning from white and whole wheat to artisan and flatbreads. These agents significantly enhance dough handling, texture, volume, and shelf life, solidifying their essential role in both commercial and artisan baking. The market's steady growth is primarily driven by the demand for consistent quality and prolonged shelf life in baked goods, particularly in developed regions. The overall bread improvers industry is classified based on product type, form, application, and region.

By product type, the emulsifiers segment is projected to reach USD 2.12 billion, showcasing a CAGR of 5.6% by 2032. Emulsifiers lead the product type segment in the bread improver market, primarily due to their pivotal role in bolstering dough stability, texture, and shelf life. They ensure uniform ingredient distribution, enhance gas retention in the dough, and stave off staling, resulting in softer and more consistent bread products. Their significance is magnified in large-scale industrial baking, where consistent quality and an extended shelf life are paramount. By form, the powder segment is set to grow to USD 3.33 billion, with a projected CAGR of 5.6% by 2032. The powder segment leads the bread improver market, attributed to its versatility, user-friendliness, and extended shelf life compared to its liquid counterparts.

In large-scale industrial baking, powdered bread improvers are favored for their ease of mixing with flour and other dry ingredients, ensuring uniform distribution in the dough. Their stability during storage and transportation adds to their convenience for manufacturers and retailers. North America is poised to record a CAGR of 5.5%, reaching USD 1.80 billion by 2032 in the bread improvers industry. North America's leadership in the bread improver market is anchored in its robust bakery industry and a pronounced demand for varied bread products.The region's advantages include cutting-edge baking technologies, efficient distribution networks, and a commitment to product innovation. Bakeries across the U.S. and Canada are increasingly turning to bread improvers to ensure product consistency, enhance texture, and prolong shelf life, aligning with consumer demands for premium and convenient bread.

Market Scope
Start Year	2023
Forecast Year	2024-2032
Start Value	$3.7 Billion
Forecast Value	$5.96 Billion
CAGR	5.5%

Chapter 1 Methodology & Scope

1.1 Market scope & definition
1.2 Base estimates & calculations
1.3 Forecast calculation
1.4 Data sources
- 1.4.1 Primary
- 1.4.2 Data mining sources
  - 1.4.2.1 Paid sources
  - 1.4.2.2 Public sources

Chapter 2 Executive Summary

2.1 Industry 360° synopsis

Chapter 3 Industry Insights

3.1 Industry ecosystem analysis
- 3.1.1 Value chain
- 3.1.2 Key manufacturers
- 3.1.3 Go to market routes
- 3.1.4 Key distributors
  - 3.1.4.1 New distribution channels
- 3.1.5 Profit margins across the industry
3.2 Industry impact forces
- 3.2.1 Growth drivers
  - 3.2.1.1 Increasing demand for high-quality and consistent bread products
  - 3.2.1.2 Rising consumer preference for healthier bread options (whole grain, multigrain)
  - 3.2.1.3 Expansion of the bakery industry in emerging markets
- 3.2.2 Market challenges
  - 3.2.2.1 Volatility in raw material prices
  - 3.2.2.2 Stringent regulatory requirements for food additives
- 3.2.3 Market opportunities
  - 3.2.3.1 New markets/applications
  - 3.2.3.2 Growth potential analysis
3.3 Raw material landscape
- 3.3.1 Manufacturing trends
  - 3.3.1.1 Technology evolution
  - 3.3.1.2 Sustainable manufacturing
    - 3.3.1.2.1 Green practices
    - 3.3.1.2.2 Decarbonization
- 3.3.2 New raw materials
- 3.3.3 Raw material pricing trends (USD/Kilo Tons)
  - 3.3.3.1 North America
  - 3.3.3.2 Europe
  - 3.3.3.3 Asia Pacific
  - 3.3.3.4 Latin America
  - 3.3.3.5 MEA
3.4 Regulations & market impact
3.5 Porter's analysis
3.6 PESTEL analysis

Chapter 4 Competitive Landscape, 2023

4.1 Company market share analysis
4.2 Competitive positioning matrix
4.3 Strategic outlook matrix

Chapter 5 Market Size and Forecast, By Product Type, 2021-2032 (USD Billion, Kilo Tons)

5.1 Key trends
5.2 Emulsifiers
5.3 Enzymes
5.4 Stabilizers
5.5 Others

Chapter 6 Market Size and Forecast, By Form, 2021-2032 (USD Billion, Kilo Tons)

6.1 Key trends
6.2 Powder
6.3 Liquid

Chapter 7 Market Size and Forecast, By Application, 2021-2032 (USD Billion, Kilo Tons)

7.1 Key trends
7.2 White bread
7.3 Whole wheat bread
7.4 Baguettes
7.5 Buns and rolls
7.6 Multigrain bread
7.7 Artisan bread
7.8 Flatbreads
7.9 Others

Chapter 8 Market Size and Forecast, By Region, 2021-2032 (USD Billion, Kilo Tons)

8.1 Key trends
8.2 North America
- 8.2.1 U.S.
- 8.2.2 Canada
8.3 Europe
- 8.3.1 Germany
- 8.3.2 UK
- 8.3.3 France
- 8.3.4 Italy
- 8.3.5 Spain
- 8.3.6 Rest of Europe
8.4 Asia Pacific
- 8.4.1 China
- 8.4.2 India
- 8.4.3 Japan
- 8.4.4 South Korea
- 8.4.5 Australia
- 8.4.6 Rest of Asia Pacific
8.5 Latin America
- 8.5.1 Brazil
- 8.5.2 Mexico
- 8.5.3 Argentina
- 8.5.4 Rest of Latin America
8.6 MEA
- 8.6.1 Saudi Arabia
- 8.6.2 UAE
- 8.6.3 South Africa
- 8.6.4 Rest of MEA