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市场调查报告书
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1479943

烘焙酶市场 – 2024 年至 2029 年预测

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个工作天内

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简介目录

全球烘焙酶市场预计将从2022年的6.1506亿美元市场规模成长至2029年的17.3974亿美元，复合年增长率为7.53%。

烘焙酶是生物催化剂，可以分解麵筋蛋白和黏液，并将小麦中的淀粉转化为酵母可以消耗的糖。它被添加到糖果零食和蛋糕等各种烘焙点心的麵团中，以改善口味、质地、光滑度、气体保留性和抗碎性。

烘焙酶是烘焙点心中的重要成分。流行的商业烘焙酶的例子包括真菌α-淀粉酶、水解酶、葡萄糖氧化酵素、蛋白酶、木聚醣酶、麦芽淀粉酶、半纤维素酶、脂肪酶和过氧化氢酶。

近年来，酵素在烘焙产品中的使用急剧增长。酶在生物过程中的高度专业化特性是推动市场成长的关键因素之一。

由于化学添加剂的限制，近年来酵素越来越多地参与到麵包製作中，尤其是麵包和其他发酵产品的生产中。食品安全是这种天然成分的众多付加好处之一。因此，随着对有机食品添加剂的需求不断增长，烘焙酶市场预计将扩大。

可支配所得的增加和消费者偏好的变化也是烘焙酶开发的重要驱动力。由于生活方式的选择，典型的千禧世代更喜欢加工食品。

市场驱动因素：

  • 对烘焙点心的需求不断增长推动了烘焙酶的全球市场成长

烘焙酶透过改善口味、质地、保质期和整体光滑度，在提高烘焙点心品质方面发挥重要作用。将其掺入麵团中可优化麵粉的品质并确保适当的烘焙。烘焙酵素用于生产多种产品，包括蛋糕、麵包、鬆饼、糕点、饼干、甜甜圈、派和纸杯蛋糕。

推动全球烘焙酶市场成长的主要因素之一是消费者对烘焙产品的需求不断增长。根据美国政府资料，预计2026年该国烘焙点心零售额将达78亿美元，2022年至2026年复合年增长率为3.5%。烘焙点心需求的激增促使各公司推出新产品，对市场前景产生正面影响。

例如，2023 年 3 月，美国连锁超级市场Sprouts Farmers Market 宣布计划在其门市推出 10 种新烘焙产品。此外，同月，由名厨 Christina Tosi 创立的着名甜点品牌 Milk Bar 推出了两种新的饼干类型：一口大小的脆饼干和即烤饼干麵团，从而使饼干将在美国各地上市。

  • 对洁净标示的需求增加

消费者对含有公认天然成分的洁净标示产品越来越感兴趣。在这方面，烘焙酶通常是优选的，因为它们充当天然催化剂，在烘焙过程中发挥特定功能。透明度是关键，包括在整个食品供应链中保持开放和诚实，并充分描述我们产品中使用的所有成分。对透明度的重视很大程度上是由于人们对永续性议题的兴趣日益浓厚。

我们想强调的是，洁净标示产品的目标不一定是消除所有添加剂。相反，重点是为消费者提供清晰透明的信息，包括此类添加剂的来源。人工和非天然的模糊性吸引消费者购买含有真实、纯净和熟悉成分的产品。

清洁标籤被广泛认为是品质和健康的标誌，让消费者放心购买产品的完整性。

  • 降低成本

烘焙酶在优化烘焙过程的各个阶段中发挥着重要作用，为製造商提供了许多好处。透过提高织物强度和可加工性，这些酵素有助于最大限度地减少织物浪费并简化生产计划。因此，麵包店製造商可以实现显着的成本节省。

为了应对砂糖供应有限和价格上涨等挑战，领先的原料供应商 Corbion 正在帮助商业麵包和麵包烘焙师保持其着名的产品质量，同时增加我们帮助人们降低砂糖含量。

Ultrafresh(R) Advantage 600 是 Corbion 的创新解决方案之一，它利用酵素技术来维持烘焙点心的新鲜度。此外，它还能有效地将麵粉中的长链碳水化合物分解成简单的糖，从而赋予产品甜味。这种创新方法可以减少配方中所需的砂糖和酵母的用量，解决成本问题，同时保持理想的产品特性。

  • 对创新产品的需求

消费者对创新烘焙产品的持续渴望正在推动产业对创新产品的需求。酵素透过在烘焙点心中开发独特的质地、风味和功能，在促进这项创新方面发挥着至关重要的作用。例如，某些酵素可以延长全麦麵包的保质期，而全麦麵包的保质期通常很短。

市场限制因素：

  • 高成本和法规成为限制因素

在分析期间，政府实施严格的规则和法规、与研发活动相关的高额费用、波动性和高成本阻碍了全球烘焙酶市场的成长。

亚太地区预计将在烘焙酶市场中占据主要份额

预计亚太地区将在烘焙酶市场中占据主要份额。由于对西餐的需求不断增长、都市化不断加快以及可支配收入不断增加，该地区在预测期内将呈现高速成长。

中国和印度等新兴国家对烘焙酶的需求正在增加。该地区的市场扩张归因于饮食模式的改变、传统零食行为以及加工烘焙食品消费的增加。越来越多的女性进入劳动市场以及 HoReCa 和餐饮业的崛起正在促进市场扩张。

此外，提供新鲜和尖端产品的新公司的崛起以及亚太国家领先市场参与者的出现也推动了对烘焙酶的需求。此外，对有机食品添加剂和天然食品添加剂的需求预计将推动区域市场的扩张。

市场开拓：

  • 2022 年 9 月 -BASF同意将BASFNutrilife® 烘焙酶产品组合和业务出售给 Lallemand Inc. 的子公司 Danstar Ferment AG。 Nutrilife(R) 使食品供应商能够生产经济、健康和有吸引力的食品，同时提高资源效率。

目录

第一章简介

  • 市场概况
  • 市场定义
  • 调查范围
  • 市场区隔
  • 货币
  • 先决条件
  • 基准年和预测年时间表
  • 相关利益者的主要利益

第二章调查方法

  • 研究设计
  • 调查过程

第三章执行摘要

  • 主要发现
  • 分析师观点

第四章市场动态

  • 市场驱动因素
  • 市场限制因素
  • 波特五力分析
  • 产业价值链分析
  • 分析师观点

第五章全球烘焙酶市场：按应用

  • 介绍
  • 麵包
    • 市场机会和趋势
    • 成长前景
    • 地域获利能力
  • 蛋糕和糕点
    • 市场机会和趋势
    • 成长前景
    • 地域获利能力
  • 饼干和饼干
    • 市场机会和趋势
    • 成长前景
    • 地域获利能力

第六章全球烘焙酶市场：依形式

  • 介绍
  • 粉末
    • 市场机会和趋势
    • 成长前景
    • 地域获利能力
  • 液体
    • 市场机会和趋势
    • 成长前景
    • 地域获利能力

第七章全球烘焙酶市场：依产品类型

  • 介绍
  • 碳水化合物降解酶
    • 市场机会和趋势
    • 成长前景
    • 地域获利能力
  • 蛋白酶
    • 市场机会和趋势
    • 成长前景
    • 地域获利能力
  • 脂肪酶
    • 市场机会和趋势
    • 成长前景
    • 地域获利能力

第八章全球烘焙酶市场：按地区

  • 介绍
  • 北美洲
    • 按用途
    • 按形式
    • 依产品类型
    • 按国家/地区
  • 南美洲
    • 按用途
    • 按形式
    • 依产品类型
    • 按国家/地区
  • 欧洲
    • 按用途
    • 按形式
    • 依产品类型
    • 按国家/地区
  • 中东/非洲
    • 按用途
    • 按形式
    • 依产品类型
    • 按国家/地区
  • 亚太地区
    • 按用途
    • 按形式
    • 依产品类型
    • 按国家/地区

第九章竞争环境及分析

  • 主要企业及策略分析
  • 市场占有率分析
  • 合併、收购、协议和合作
  • 竞争对手仪表板

第十章 公司简介

  • DSM NV
  • Novozymes
  • AB Enzymes
  • Aum Enzymes
  • International Flavors and Fragrances
  • Amano Enzyme Inc
  • Maps Enzymes Ltd.
  • Lallemand Inc
  • SternEnzym GmbH & Co. KG
  • Mirpain
简介目录
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