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1479943

烘焙酶市場 – 2024 年至 2029 年預測

Bakery Enzymes Market - Forecasts from 2024 to 2029
出版日期: | 出版商: Knowledge Sourcing Intelligence | 英文 138 Pages | 商品交期: 最快1-2個工作天內

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簡介目錄

全球烘焙酶市場預計將從2022年的6.1506億美元市場規模成長至2029年的17.3974億美元，複合年成長率為7.53%。

烘焙酶是生物催化劑，可以分解麵筋蛋白和黏液，並將小麥中的澱粉轉化為酵母可以消耗的糖。它被添加到糖果零食和蛋糕等各種烘焙點心的麵團中，以改善口味、質地、光滑度、氣體保留性和抗碎性。

烘焙酶是烘焙點心中的重要成分。流行的商業烘焙酶的例子包括真菌α-澱粉酶、水解酶、葡萄糖氧化酵素、蛋白酶、木聚醣酶、麥芽澱粉酶、半纖維素酶、脂肪酶和過氧化氫酶。

近年來，酵素在烘焙產品中的使用急劇成長。酶在生物過程中的高度專業化特性是推動市場成長的關鍵因素之一。

由於化學添加劑的限制，近年來酵素擴大參與到麵包製作中，尤其是麵包和其他發酵產品的生產中。食品安全是這種天然成分的眾多付加好處之一。因此，隨著對有機食品添加劑的需求不斷成長，烘焙酶市場預計將擴大。

可支配所得的增加和消費者偏好的變化也是烘焙酶開發的重要驅動力。由於生活方式的選擇，典型的千禧世代更喜歡加工食品。

市場促進因素：

  • 對烘焙點心的需求不斷成長推動了烘焙酶的全球市場成長

烘焙酶透過改善口味、質地、保存期限和整體光滑度，在提高烘焙點心品質方面發揮重要作用。將其摻入麵團中可最佳化麵粉的品質並確保適當的烘焙。烘焙酵素用於生產多種產品，包括蛋糕、麵包、鬆餅、糕點、餅乾、甜甜圈、派和紙杯蛋糕。

推動全球烘焙酶市場成長的主要因素之一是消費者對烘焙產品的需求不斷成長。根據美國政府資料，預計2026年該國烘焙點心零售額將達78億美元，2022年至2026年複合年成長率為3.5%。烘焙點心需求的激增促使各公司推出新產品，對市場前景產生正面影響。

例如，2023 年 3 月，美國連鎖超級市場Sprouts Farmers Market 宣布計劃在其門市推出 10 種新烘焙產品。此外，同月，由名廚 Christina Tosi 創立的著名甜點品牌 Milk Bar 推出了兩種新的餅乾類型：一口大小的脆餅乾和即烤餅乾麵團，從而使餅乾將在美國各地上市。

  • 對潔淨標示的需求增加

消費者對含有公認天然成分的潔淨標示產品越來越感興趣。在這方面，烘焙酶通常是優選的，因為它們充當天然催化劑，在烘焙過程中發揮特定功能。透明度是關鍵，包括在整個食品供應鏈中保持開放和誠實，並充分描述我們產品中使用的所有成分。對透明度的重視很大程度上是由於人們對永續性議題的興趣日益濃厚。

我們想強調的是，潔淨標示產品的目標不一定是消除所有添加劑。相反，重點是為消費者提供清晰透明的資訊，包括此類添加劑的來源。人工和非天然的模糊性吸引消費者購買含有真實、純淨和熟悉成分的產品。

清潔標籤被廣泛認為是品質和健康的標誌，讓消費者放心購買產品的完整性。

  • 降低成本

烘焙酶在最佳化烘焙過程的各個階段中發揮著重要作用，為製造商提供了許多好處。透過提高織物強度和可加工性，這些酵素有助於最大限度地減少織物浪費並簡化生產計劃。因此，麵包店製造商可以實現顯著的成本節省。

為了應對砂糖供應有限和價格上漲等挑戰，領先的原料供應商 Corbion 正在幫助商業麵包和麵包烘焙師保持其著名的產品質量，同時增加我們幫助人們降低砂糖含量。

Ultrafresh(R) Advantage 600 是 Corbion 的創新解決方案之一，它利用酵素技術來維持烘焙點心的新鮮度。此外，它還能有效地將麵粉中的長鏈碳水化合物分解成簡單的糖，從而賦予產品甜味。這種創新方法可以減少配方中所需的砂糖和酵母的用量，解決成本問題，同時保持理想的產品特性。

  • 對創新產品的需求

消費者對創新烘焙產品的持續渴望正在推動產業對創新產品的需求。酵素透過在烘焙點心中開發獨特的質地、風味和功能，在促進這項創新方面發揮著至關重要的作用。例如，某些酵素可以延長全麥麵包的保存期限，而全麥麵包的保存期限通常很短。

市場限制因素：

  • 高成本和法規成為限制因素

在分析期間，政府實施嚴格的規則和法規、與研發活動相關的高額費用、波動性和高成本阻礙了全球烘焙酶市場的成長。

亞太地區預計將在烘焙酶市場中佔據主要佔有率

預計亞太地區將在烘焙酶市場中佔據主要佔有率。由於對西餐的需求不斷成長、都市化不斷加快以及可支配收入不斷增加，該地區在預測期內將呈現高速成長。

中國和印度等新興國家對烘焙酶的需求正在增加。該地區的市場擴張歸因於飲食模式的改變、傳統零食行為以及加工烘焙食品消費的增加。越來越多的女性進入勞動市場以及 HoReCa 和餐飲業的崛起正在促進市場擴張。

此外，提供新鮮和尖端產品的新公司的崛起以及亞太國家領先市場參與者的出現也推動了對烘焙酶的需求。此外，對有機食品添加劑和天然食品添加劑的需求預計將推動區域市場的擴張。

市場開拓：

  • 2022 年 9 月 -BASF同意將BASFNutrilife® 烘焙酶產品組合和業務出售給 Lallemand Inc. 的子公司 Danstar Ferment AG。 Nutrilife(R) 使食品供應商能夠生產經濟、健康和有吸引力的食品，同時提高資源效率。

目錄

第1章簡介

  • 市場概況
  • 市場定義
  • 調查範圍
  • 市場區隔
  • 貨幣
  • 先決條件
  • 基準年和預測年時間表
  • 相關利益者的主要利益

第2章調查方法

  • 研究設計
  • 調查過程

第3章執行摘要

  • 主要發現
  • 分析師觀點

第4章市場動態

  • 市場促進因素
  • 市場限制因素
  • 波特五力分析
  • 產業價值鏈分析
  • 分析師觀點

第5章全球烘焙酶市場：按應用

  • 介紹
  • 麵包
    • 市場機會和趨勢
    • 成長前景
    • 地域獲利能力
  • 蛋糕和糕點
    • 市場機會和趨勢
    • 成長前景
    • 地域獲利能力
  • 餅乾和餅乾
    • 市場機會和趨勢
    • 成長前景
    • 地域獲利能力

第6章全球烘焙酶市場：依形式

  • 介紹
  • 粉末
    • 市場機會和趨勢
    • 成長前景
    • 地域獲利能力
  • 液體
    • 市場機會和趨勢
    • 成長前景
    • 地域獲利能力

第7章全球烘焙酶市場：依產品類型

  • 介紹
  • 碳水化合物分解酶
    • 市場機會和趨勢
    • 成長前景
    • 地域獲利能力
  • 蛋白酶
    • 市場機會和趨勢
    • 成長前景
    • 地域獲利能力
  • 脂肪酶
    • 市場機會和趨勢
    • 成長前景
    • 地域獲利能力

第8章全球烘焙酶市場：按地區

  • 介紹
  • 北美洲
    • 按用途
    • 按形式
    • 依產品類型
    • 按國家/地區
  • 南美洲
    • 按用途
    • 按形式
    • 依產品類型
    • 按國家/地區
  • 歐洲
    • 按用途
    • 按形式
    • 依產品類型
    • 按國家/地區
  • 中東/非洲
    • 按用途
    • 按形式
    • 依產品類型
    • 按國家/地區
  • 亞太地區
    • 按用途
    • 按形式
    • 依產品類型
    • 按國家/地區

第9章競爭環境及分析

  • 主要企業及策略分析
  • 市場佔有率分析
  • 合併、收購、協議和合作
  • 競爭對手儀表板

第10章 公司簡介

  • DSM NV
  • Novozymes
  • AB Enzymes
  • Aum Enzymes
  • International Flavors and Fragrances
  • Amano Enzyme Inc
  • Maps Enzymes Ltd.
  • Lallemand Inc
  • SternEnzym GmbH & Co. KG
  • Mirpain
簡介目錄
Product Code: KSI061615247

The global Bakery Enzymes Market is expected to grow at a CAGR of 7.53% from a market size of US$615.06 million in 2022 to reach US$1,739.74 million in 2029.

Bakery enzymes are biocatalysts that break down the gluten proteins and mucilage while also converting the starch in the wheat into sugars that yeast can consume. They are added to the dough of various baked goods, such as pastries, cakes, etc., to improve their taste, texture, smoothness, gas retention, and crumbliness.

Bakery enzymes are important ingredients in baked goods. A few examples of popular commercial bakery enzymes include fungal alpha Amylase, Hydrolase, Glucose Oxidase, Proteases, Xylanase, Maltogenic Amylase, Hemicellulases, Lipase, Catalase, etc.

The use of enzymes in bakery products has grown tremendously in recent years. The highly specialized characteristics of enzymes in biological processes are one of the key factors driving the market's growth.

Due to limits on chemical additives, notably in producing bread and other fermented goods, enzymes have recently become more relevant in baking. Food safety is one of the numerous additional advantages of this natural ingredient. As a result, the market for bakery enzymes is projected to expand in tandem with the rising demand for organic food additives.

Rising disposable income and shifting consumer preferences are also significant drivers of bakery enzyme development. The general millennial population prefers processed meals as a result of lifestyle choices.

Market Drivers:

  • Growing demand for baked goods is boosting the global bakery enzymes market growth

Bakery enzymes play a vital role in enhancing the quality of baked goods by improving their taste, texture, shelf life, and overall smoothness. They are incorporated into dough to optimize flour quality and ensure proper baking. Bakery enzymes are utilized in the production of a diverse range of products, including cakes, bread, muffins, pastries, biscuits, doughnuts, pies, and cupcakes.

One of the key drivers fueling the global bakery enzymes market growth is the increasing consumer demand for bakery products. According to data from the Government of Canada, retail sales of baked goods in the country are projected to experience a compound annual growth rate (CAGR) of 3.5% from 2022 to 2026, reaching a value of US$7.8 billion by 2026. This surge in demand for baked goods has prompted various companies to introduce new products, thereby positively influencing market prospects.

For example, in March 2023, the American supermarket chain Sprouts Farmers Market unveiled plans to introduce ten new bakery products across its stores. Additionally, in the same month, Milk Bar, the renowned dessert brand founded by acclaimed chef Christina Tosi, announced the debut of two new cookie variations: bite-sized crunchy cookies and ready-to-bake cookie dough, which would be available in grocery stores nationwide throughout the United States.

  • Increase in clean label demand

Consumer interest in products featuring clean labels, characterized by recognizable and natural ingredients, is on the rise. Bakery enzymes are often favored in this regard, as they serve as natural catalysts performing specific functions during the baking process. Transparency is key, encompassing openness and honesty throughout the entire food supply chain and detailing all ingredients used in products. This emphasis on transparency stems largely from the growing concern for sustainability issues.

It's important to emphasize that the aim of clean-label products isn't necessarily to eliminate all additives. Rather, the focus lies on providing consumers with clear and transparent information, including the sources of such additives. Given the ambiguity surrounding what constitutes artificial or unnatural, consumers gravitate towards products containing real, pure, and familiar ingredients.

Clean labeling is widely perceived as a testament to quality and healthiness, offering consumers reassurance regarding the integrity of the products they purchase.

  • Cost reduction

Bakery enzymes play a crucial role in optimizing various stages of the baking process, offering a multitude of benefits to manufacturers. By enhancing dough strength and machinability, these enzymes contribute to minimizing dough wastage and streamlining production timelines. This results in significant cost savings for bakery manufacturers.

In response to challenges such as limited sugar availability and soaring prices, leading ingredient supplier Corbion is assisting commercial bread and bun bakers in maintaining their renowned product quality while simultaneously reducing sugar content in their formulations.

One of Corbion's innovative solutions, Ultra Fresh(R) Advantage 600, leverages enzyme technology to provide a freshness solution for baked goods. Additionally, it effectively breaks down the long-chain carbohydrates present in flour into simpler sugars, thereby imparting sweetness to the product. This innovative approach allows for the reduction of sugar and yeast requirements in the formulation, addressing cost concerns while maintaining the desired product attributes.

  • Demand for the innovative products

Constantly seeking novel bakery offerings, consumers drive the demand for innovative products in the industry. Enzymes play a pivotal role in facilitating this innovation by enabling the development of unique textures, flavors, and functionalities in baked goods. For instance, specific enzymes can prolong the shelf life of whole-wheat bread, a variety typically known for its shorter duration of freshness.

Market Restraint:

  • High cost and regulations as restraints

The government's implementation of strict rules and regulations and the high expenses associated with R&D activities, coupled with the volatile & high cost, are obstructing the global bakery enzymes market growth during the analysis period.

APAC is anticipated to hold a significant share of the baker enzymes market

Asia Pacific region is anticipated to hold a significant market share in bakery enzymes. This region will witness high growth during the forecast period owing to the growing demand for Western-style diets, increased urbanization, and rising disposable income.

Bakery enzymes are in increasing demand in emerging economies like China and India. The market expansion in this region is due to changing eating patterns, traditional snacking behaviors, and rising consumption of processed baked food items. An increase in the participation of women in the workforce, along with the flourishing HoReCa & food service industry, are all contributing to the market's expansion.

The rise of new companies with fresh and cutting-edge products and the existence of key market players in Asia Pacific countries are also fueling the demand for bakery enzymes. Furthermore, demand for organic and natural food additives is anticipated to fuel regional market expansion.

Market Developments:

  • September 2022- BASF agreed to sell the BASF Nutrilife(R) baking enzymes portfolio and business to Lallemand Inc.'s affiliate, Danstar Ferment AG. Nutrilife(R) enables food suppliers to manufacture economical, healthful, and appealing food items while contributing to resource efficiency.

Market Segmentation:

By Application

  • Breads
  • Cakes & Pastries
  • Cookies & Biscuits

By Form

  • Powder
  • Liquid

By Product Type

  • Carbohydrases
  • Proteases
  • Lipases

By Geography

  • North America
  • USA
  • Canada
  • Mexico
  • South America
  • Brazil
  • Argentina
  • Others
  • Europe
  • Germany
  • France
  • UK
  • Spain
  • Others
  • Middle East and Africa
  • Saudi Arabia
  • UAE
  • Israel
  • Others
  • Asia Pacific
  • China
  • Japan
  • India
  • South Korea
  • Indonesia
  • Thailand
  • Others

TABLE OF CONTENTS

1. INTRODUCTION

  • 1.1. Market Overview
  • 1.2. Market Definition
  • 1.3. Scope of the Study
  • 1.4. Market Segmentation
  • 1.5. Currency
  • 1.6. Assumptions
  • 1.7. Base and Forecast Years Timeline
  • 1.8. Key benefits to the stakeholder

2. RESEARCH METHODOLOGY

  • 2.1. Research Design
  • 2.2. Research Process

3. EXECUTIVE SUMMARY

  • 3.1. Key Findings
  • 3.2. Analyst View

4. MARKET DYNAMICS

  • 4.1. Market Drivers
  • 4.2. Market Restraints
  • 4.3. Porter's Five Forces Analysis
    • 4.3.1. Bargaining Power of Suppliers
    • 4.3.2. Bargaining Power of Buyers
    • 4.3.3. Threat of New Entrants
    • 4.3.4. Threat of Substitutes
    • 4.3.5. Competitive Rivalry in the Industry
  • 4.4. Industry Value Chain Analysis
  • 4.5. Analyst View

5. BAKERY ENZYMES MARKET BY APPLICATION

  • 5.1. Introduction
  • 5.2. Breads
    • 5.2.1. Market opportunities and trends
    • 5.2.2. Growth prospects
    • 5.2.3. Geographic lucrativeness
  • 5.3. Cakes & Pastries
    • 5.3.1. Market opportunities and trends
    • 5.3.2. Growth prospects
    • 5.3.3. Geographic lucrativeness
  • 5.4. Cookies & Biscuits
    • 5.4.1. Market opportunities and trends
    • 5.4.2. Growth prospects
    • 5.4.3. Geographic lucrativeness

6. GLOBAL BAKERY ENZYMES MARKET BY FORM

  • 6.1. Introduction
  • 6.2. Powder
    • 6.2.1. Market opportunities and trends
    • 6.2.2. Growth prospects
    • 6.2.3. Geographic lucrativeness
  • 6.3. Liquid
    • 6.3.1. Market opportunities and trends
    • 6.3.2. Growth prospects
    • 6.3.3. Geographic lucrativeness

7. GLOBAL BAKERY ENZYMES MARKET BY PRODUCT TYPE

  • 7.1. Introduction
  • 7.2. Carbohydrases
    • 7.2.1. Market opportunities and trends
    • 7.2.2. Growth prospects
    • 7.2.3. Geographic lucrativeness
  • 7.3. Proteases
    • 7.3.1. Market opportunities and trends
    • 7.3.2. Growth prospects
    • 7.3.3. Geographic lucrativeness
  • 7.4. Lipases
    • 7.4.1. Market opportunities and trends
    • 7.4.2. Growth prospects
    • 7.4.3. Geographic lucrativeness

8. GLOBAL BAKERY ENZYMES MARKET BY GEOGRAPHY

  • 8.1. Introduction
  • 8.2. North America
    • 8.2.1. By Application
    • 8.2.2. By Form
    • 8.2.3. By Product Type
    • 8.2.4. By Country
      • 8.2.4.1. United States
        • 8.2.4.1.1. Market Trends and Opportunities
        • 8.2.4.1.2. Growth Prospects
      • 8.2.4.2. Canada
        • 8.2.4.2.1. Market Trends and Opportunities
        • 8.2.4.2.2. Growth Prospects
      • 8.2.4.3. Mexico
        • 8.2.4.3.1. Market Trends and Opportunities
        • 8.2.4.3.2. Growth Prospects
  • 8.3. South America
    • 8.3.1. By Application
    • 8.3.2. By Form
    • 8.3.3. By Product Type
    • 8.3.4. By Country
      • 8.3.4.1. Brazil
        • 8.3.4.1.1. Market Trends and Opportunities
        • 8.3.4.1.2. Growth Prospects
      • 8.3.4.2. Argentina
        • 8.3.4.2.1. Market Trends and Opportunities
        • 8.3.4.2.2. Growth Prospects
      • 8.3.4.3. Others
        • 8.3.4.3.1. Market Trends and Opportunities
        • 8.3.4.3.2. Growth Prospects
  • 8.4. Europe
    • 8.4.1. By Application
    • 8.4.2. By Form
    • 8.4.3. By Product Type
    • 8.4.4. By Country
      • 8.4.4.1. Germany
        • 8.4.4.1.1. Market Trends and Opportunities
        • 8.4.4.1.2. Growth Prospects
      • 8.4.4.2. France
        • 8.4.4.2.1. Market Trends and Opportunities
        • 8.4.4.2.2. Growth Prospects
      • 8.4.4.3. UK
        • 8.4.4.3.1. Market Trends and Opportunities
        • 8.4.4.3.2. Growth Prospects
      • 8.4.4.4. Spain
        • 8.4.4.4.1. Market Trends and Opportunities
        • 8.4.4.4.2. Growth Prospects
      • 8.4.4.5. Others
        • 8.4.4.5.1. Market Trends and Opportunities
        • 8.4.4.5.2. Growth Prospects
  • 8.5. Middle East and Africa
    • 8.5.1. By Application
    • 8.5.2. By Form
    • 8.5.3. By Product Type
    • 8.5.4. By Country
      • 8.5.4.1. Saudi Arabia
        • 8.5.4.1.1. Market Trends and Opportunities
        • 8.5.4.1.2. Growth Prospects
      • 8.5.4.2. UAE
        • 8.5.4.2.1. Market Trends and Opportunities
        • 8.5.4.2.2. Growth Prospects
      • 8.5.4.3. Israel
        • 8.5.4.3.1. Market Trends and Opportunities
        • 8.5.4.3.2. Growth Prospects
      • 8.5.4.4. Others
        • 8.5.4.4.1. Market Trends and Opportunities
        • 8.5.4.4.2. Growth Prospects
  • 8.6. Asia Pacific
    • 8.6.1. By Application
    • 8.6.2. By Form
    • 8.6.3. By Product Type
    • 8.6.4. By Country
      • 8.6.4.1. China
        • 8.6.4.1.1. Market Trends and Opportunities
        • 8.6.4.1.2. Growth Prospects
      • 8.6.4.2. Japan
        • 8.6.4.2.1. Market Trends and Opportunities
        • 8.6.4.2.2. Growth Prospects
      • 8.6.4.3. India
        • 8.6.4.3.1. Market Trends and Opportunities
        • 8.6.4.3.2. Growth Prospects
      • 8.6.4.4. South Korea
        • 8.6.4.4.1. Market Trends and Opportunities
        • 8.6.4.4.2. Growth Prospects
      • 8.6.4.5. Indonesia
        • 8.6.4.5.1. Market Trends and Opportunities
        • 8.6.4.5.2. Growth Prospects
      • 8.6.4.6. Thailand
        • 8.6.4.6.1. Market Trends and Opportunities
        • 8.6.4.6.2. Growth Prospects
      • 8.6.4.7. Others
        • 8.6.4.7.1. Market Trends and Opportunities
        • 8.6.4.7.2. Growth Prospects

9. COMPETITIVE ENVIRONMENT AND ANALYSIS

  • 9.1. Major Players and Strategy Analysis
  • 9.2. Market Share Analysis
  • 9.3. Mergers, Acquisition, Agreements, and Collaborations
  • 9.4. Competitive Dashboard

10. COMPANY PROFILES

  • 10.1. DSM N.V.
  • 10.2. Novozymes
  • 10.3. AB Enzymes
  • 10.4. Aum Enzymes
  • 10.5. International Flavors and Fragrances
  • 10.6. Amano Enzyme Inc
  • 10.7. Maps Enzymes Ltd.
  • 10.8. Lallemand Inc
  • 10.9. SternEnzym GmbH & Co. KG
  • 10.10. Mirpain