麵团调理剂市场、机会、成长动力、产业趋势分析与预测，2024-2032

2023年，全球麵团调理剂市场价值达到51​​.457亿美元，预计2024年至2032年复合年增长率为5.3%。 。这些添加剂可增强酵母活性、增加麵包体积并减少陈化，使其在麵包、蛋糕、披萨饼皮和糕点等各种烘焙产品的生产中发挥重要作用。

市场成长主要是由烘焙食品生产中对麵团调理剂的需求不断增长所推动的。麵包店数量的增加，加上工作人口的不断增加，对快速且实惠的膳食的需求不断增长，正在推动市场扩张。此外，麵团改良剂可透过增强麵筋发育来改善麵团，这有助于减少混合时间和能源消耗。

由于消费者对方便食品和烘焙食品的需求不断增长，该市场也出现了增长。人们越来越偏好清洁标籤和天然成分，推动製造商创新更健康、更有效率的麵团调理剂。技术进步进一步提高了这些调质器的性能，从而提高了产品品质和一致性。手工和特色烘焙细分市场的扩张也推动了市场需求，特别是在北美和欧洲等地区。由于城市化和可支配收入的增加，亚太地区的新兴市场正在快速成长。

整个麵团调理剂产业根据成分、应用和地区进行分类。

市场细分以酵素、乳化剂、氧化剂和还原剂等成分为基础。到 2032 年，酵素细分市场预计将达到 54.208 亿美元，复合年增长率为 5.5%。随着麵包、麵包捲和蛋糕生产的需求不断增加，乳化剂对于提高食品一致性和延长烘焙产品的新鲜度至关重要。

麵包细分市场在2023 年占据最大的市场份额，占53.5%，预计到2032 年，在全麦、低碳水化合物和风味麵包产品需求不断增长的推动下，将以5.5% 的复合年增长率增长。麵团改良剂广泛用于改善麵包、蛋糕、糕点和玉米饼的质地、体积和保质期，确保各种应用的产品品质。

欧洲由于其成熟的烘焙行业、高品质标准以及对研发的大力投资，并得到先进食品加工技术和监管框架的支持，仍然是主导市场。

目录

第 1 章：方法与范围

第 2 章：执行摘要

第 3 章：产业洞察

• 产业生态系统分析
  • 主要製造商
  • 经销商
  • 全行业利润率
• 产业影响力
  • 成长动力
    • 北美对烘焙产品的需求不断增长
    • 欧洲增加麵包在速食生产的使用率
    • 亚太地区线上速食零售不断成长
  • 市场挑战
    • 人们对清洁标籤成分的担忧日益增加
  • 市场机会
    • 新机会
    • 成长潜力分析
• 原料景观
  • 製造趋势
  • 技术演进
    • 永续製造
      • 绿色实践
      • 脱碳
  • 原材料的可持续性
  • 价格趋势（美元/吨），2021 - 2032
• 法规和市场影响
• 波特的分析
• PESTEL分析

第 4 章：竞争格局

• 公司市占率分析
• 竞争定位矩阵
• 战略展望矩阵

第 5 章：市场规模与预测：按成分划分，2021-2032 年

• 主要趋势
• 酵素
  • 淀粉酶
  • 木聚醣酶
  • 脂肪酶
  • 蛋白酶
  • 其他的
• 乳化剂
  • 单甘油酯
  • 硬脂酰乳酸钙
  • 硬脂酰乳酸钠
  • 其他的
• 氧化剂
  • 偶氮二甲酰胺
  • 碘酸钾
  • 过氧化钙
  • 溴酸钾
  • 其他的
• 还原剂
  • L-半胱氨酸
  • 谷胱甘肽
  • 亚硫酸氢钠
  • 焦亚硫酸钠
  • 其他的
• 其他的

第 6 章：市场规模与预测：按应用划分，2021-2032 年

• 主要趋势
• 麵包
• 披萨饼皮
• 玉米饼
• 蛋糕/糕点
• 麵包和麵包卷
• 其他的

第 7 章：市场规模与预测：按地区划分，2021-2032 年

• 主要趋势
• 北美洲
  • 我们
  • 加拿大
• 欧洲
  • 德国
  • 英国
  • 法国
  • 义大利
  • 西班牙
  • 欧洲其他地区
• 亚太地区
  • 中国
  • 印度
  • 日本
  • 韩国
  • 澳洲
  • 亚太地区其他地区
• 拉丁美洲
  • 巴西
  • 墨西哥
  • 阿根廷
  • 拉丁美洲其他地区
• MEA
  • 沙乌地阿拉伯
  • 阿联酋
  • 南非
  • MEA 的其余部分

第 8 章：公司简介

• Watson Inc
• Calpro Foods, Pvt. Ltd
• Caldic BV
• Puratos Group
• Lallemand Inc
• Lesaffre
• Corbion
• EI Du Pont De Nemours and Company
• Oriental Yeast Co., Ltd
• Archer Daniels Midland Company.

The Global Dough Conditioners Market reached a value of USD 5,145.7 million in 2023 and is expected to grow at a CAGR of 5.3% from 2024 to 2032. Dough conditioners play a vital role in maintaining the consistent bread quality by strengthening and softening the dough. These additives enhance yeast activity, improve loaf volume, and reduce staling, making them essential in the production of various bakery products such as breads, cakes, pizza crusts, and pastries.

Market growth is largely driven by increasing demand for dough conditioners in the production of baked goods. The rise in the number of bakeries, coupled with the growing need for quick and affordable meals due to the expanding working population, is propelling market expansion. Additionally, dough conditioners improve the dough by enhancing gluten development, which helps reduce mixing time and energy consumption.

The market is also seeing growth due to rising consumer demand for convenience foods and baked goods. There is an increasing preference for clean-label and natural ingredients, pushing manufacturers to innovate healthier and more efficient dough conditioners. Technological advancements have further improved the performance of these conditioners, leading to better product quality and consistency. The expansion of artisanal and specialty bakery segments is also driving market demand, particularly in regions like North America and Europe. Emerging markets in Asia-Pacific are rapidly growing due to urbanization and rising disposable incomes.

The overall dough conditioners industry is categorized based on ingredients, application, and region.

Market segmentation is based on ingredients, such as enzymes, emulsifiers, oxidizing agents, and reducing agents. The enzymes segment is expected to reach USD 5,420.8 million by 2032, growing at a CAGR of 5.5%. Emulsifiers are essential in enhancing food consistency and prolonging the freshness of bakery products, with increasing demand in the production of buns, rolls, and cakes.

The bread segment held the largest market share in 2023, accounting for 53.5%, and is projected to grow at a 5.5% CAGR by 2032, driven by the rising demand for whole grain, low-carb, and flavored bread products. Dough conditioners are widely used to improve texture, volume, and shelf life in bread, cakes, pastries, and tortillas, ensuring product quality across various applications.

Europe remains the dominant market due to its established bakery sector, high-quality standards, and strong investment in research and development, supported by advanced food processing technologies and regulatory frameworks.

Table of Contents

Chapter 1 Methodology and Scope

• 1.1 Market scope and definition
• 1.2 Base estimates and calculations
• 1.3 Forecast calculation
• 1.4 Data sources
  • 1.4.1 Primary
  • 1.4.2 Secondary
    • 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 Key manufacturers
  • 3.1.2 Distributors
  • 3.1.3 Profit margins across the industry
• 3.2 Industry impact forces
  • 3.2.1 Growth drivers
    • 3.2.1.1 North America growing demand for baked products
    • 3.2.1.2 Europe increasing bread utilization for manufacturing fast food
    • 3.2.1.3 Asia Pacific growing online fast-food retail
  • 3.2.2 Market challenges
    • 3.2.2.1 Growing concerns regarding clean label ingredients
  • 3.2.3 Market opportunity
    • 3.2.3.1 New opportunities
    • 3.2.3.2 Growth potential analysis
• 3.3 Raw material landscape
  • 3.3.1 Manufacturing trends
  • 3.3.2 Technology evolution
    • 3.3.2.1 Sustainable manufacturing
      • 3.3.2.1.1 Green practices
      • 3.3.2.1.2 Decarbonization
  • 3.3.3 Sustainability in raw materials
  • 3.3.4 Pricing trends (USD/Ton), 2021 - 2032
    • 3.3.4.1 North America
    • 3.3.4.2 Europe
    • 3.3.4.3 Asia Pacific
    • 3.3.4.4 Latin America
    • 3.3.4.5 Middle East and Africa
• 3.4 Regulations and 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 Ingredient, 2021-2032 (USD Million, Tons)

• 5.1 Key trends
• 5.2 Enzymes
  • 5.2.1 Amylases
  • 5.2.2 Xylanases
  • 5.2.3 Lipases
  • 5.2.4 Proteases
  • 5.2.5 Others
• 5.3 Emulsifiers
  • 5.3.1 Mono-glycerides
  • 5.3.2 Calcium stearoyl lactylate
  • 5.3.3 Sodium stearoyl lactylate
  • 5.3.4 Others
• 5.4 Oxidizing agent
  • 5.4.1 Azodicarbonamide
  • 5.4.2 Potassium Iodate
  • 5.4.3 Calcium peroxide
  • 5.4.4 Potassium bromate
  • 5.4.5 Others
• 5.5 Reducing agent
  • 5.5.1 L-cysteine
  • 5.5.2 Glutathione
  • 5.5.3 Sodium bisulphite
  • 5.5.4 Sodium metabisulphite
  • 5.5.5 Others
• 5.6 Others

Chapter 6 Market Size and Forecast, By Application, 2021-2032 (USD Million, Tons)

• 6.1 Key trends
• 6.2 Bread
• 6.3 Pizza crust
• 6.4 Tortillas
• 6.5 Cakes/Pastry
• 6.6 Buns and rolls
• 6.7 Others

Chapter 7 Market Size and Forecast, By Region, 2021-2032 (USD Million, Tons)

• 7.1 Key trends
• 7.2 North America
  • 7.2.1 U.S.
  • 7.2.2 Canada
• 7.3 Europe
  • 7.3.1 Germany
  • 7.3.2 UK
  • 7.3.3 France
  • 7.3.4 Italy
  • 7.3.5 Spain
  • 7.3.6 Rest of Europe
• 7.4 Asia Pacific
  • 7.4.1 China
  • 7.4.2 India
  • 7.4.3 Japan
  • 7.4.4 South Korea
  • 7.4.5 Australia
  • 7.4.6 Rest of Asia Pacific
• 7.5 Latin America
  • 7.5.1 Brazil
  • 7.5.2 Mexico
  • 7.5.3 Argentina
  • 7.5.4 Rest of Latin America
• 7.6 MEA
  • 7.6.1 Saudi Arabia
  • 7.6.2 UAE
  • 7.6.3 South Africa
  • 7.6.4 Rest of MEA

Chapter 8 Company Profiles

• 8.1 Watson Inc
• 8.2 Calpro Foods, Pvt. Ltd
• 8.3 Caldic B.V
• 8.4 Puratos Group
• 8.5 Lallemand Inc
• 8.6 Lesaffre
• 8.7 Corbion
• 8.8 E.I. Du Pont De Nemours and Company
• 8.9 Oriental Yeast Co., Ltd
• 8.10 Archer Daniels Midland Company.