麵包改良剂市场机会、成长动力、产业趋势分析与预测 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个工作天内

价格

简介目录

2023 年，全球麵包改良剂市场估值达37 亿美元，预计2024 年至2032 年复合年增长率为5.5%。麵包和扁麵包。这些试剂显着增强了麵团的处理、质地、体积和保质期，巩固了它们在商业和手工烘焙中的重要作用。该市场的稳定成长主要是由对烘焙食品品质稳定和延长保质期的需求所推动的，特别是在已开发地区。整个麵包改良剂产业根据产品类型、形式、应用和地区进行分类。

按产品类型划分，乳化剂细分市场预计将达到21.2 亿美元，到2032 年复合年增长率为5.6%。在增强麵团稳定性、质地和口感方面发挥关键作用。它们确保成分分布均匀，增强麵团中的气体保留，并防止变质，从而生产出更柔软、更一致的麵包产品。它们的重要性在大规模工业烘焙中被放大，其中一致的品质和延长的保质期至关重要。按形式划分，粉末细分市场预计将成长至33.3 亿美元，预计到2032 年复合年增长率为5.6%。、使用者友善性以及与麵包改良剂相比更长的保质期。

在大规模工业烘焙中，粉状麵包改良剂因其易于与麵粉和其他干燥成分混合、确保在麵团中均匀分布而受到青睐。它们在储存和运输过程中的稳定性增加了製造商和零售商的便利性。北美麵包改良剂产业的复合年增长率预计将达到 5.5%，到 2032 年将达到 18 亿美元。北美在麵包改良剂市场的领先地位取决于其强劲的烘焙行业和对各种麵包产品的明显需求。美国和加拿大的麵包店越来越多地转向麵包改良剂，以确保产品的一致性、增强质感并延长保质期，满足消费者对优质、方便麵包的需求。

市场范围
开始年份	2023年
预测年份	2024-2032
起始值	37亿美元
预测值	59.6 亿美元
复合年增长率	5.5%

产业生态系统分析
- 价值链
- 主要製造商
- 前往市场路线
- 主要经销商
  - 新的分销管道
- 全行业利润率
产业影响力
- 成长动力
  - 对高品质和一致的麵包产品的需求不断增加
  - 消费者对更健康麵包选择的偏好不断上升（全麦麵包、杂粮麵包）
  - 烘焙业在新兴市场的扩张
- 市场挑战
  - 原物料价格波动
  - 食品添加剂监管要求严格
- 市场机会
  - 新市场/新应用
  - 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
- 新原料
- 原物料价格趋势（美元/千吨）
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：依产品类型，2021-2032 年

主要趋势
乳化剂
酵素
稳定剂
其他的

第 6 章：市场规模与预测：按形式划分，2021-2032 年

主要趋势
粉末
液体

第 7 章：市场规模与预测：按应用划分，2021-2032 年

主要趋势
白麵包
全麦麵包
长棍麵包
麵包和麵包卷
杂粮麵包
工匠麵包
扁麵包
其他的

第 8 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 9 章：公司简介

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

简介目录

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