麵团调理剂市场规模、份额、成长分析，按成分类型、形状、应用、地区 - 产业预测，2025-2032 年

2023年麵团调理剂市场规模为38.6亿美元，从2024年的40.6亿美元成长到2032年的60.9亿美元，预计复合年增长率为5.2%。

全球麵团调理剂市场是一个强劲的细分市场，专注于提高食品应用中的麵团品质和性能。这些添加剂可改善质地、弹性和保质期，从而优化商务用烘焙的生产力。主要驱动因素包括对加工食品的需求不断增加、消费者对更健康和有机食品的偏好以及大规模烘焙对高品质麵团的需求。主要企业正在创新各种解决方案，包括为麵包、蛋糕和披萨量身定制的乳化剂和酵素。市场由监管标准、技术进步和洁净标示成分趋势决定，透过策略联盟和产品发布推动公司之间的竞争。随着北美、欧洲、亚太地区和世界其他地区的强劲成长，在消费者对优质烘焙产品的需求的推动下，市场预计将继续扩大。

目录

介绍

• 研究目的
• 调查范围
• 定义

调查方法

• 资讯采购
• 二手资料和主要资料方法
• 市场规模预测
• 市场假设与限制

执行摘要

• 全球市场展望
• 供需趋势分析
• 按细分市场的机会分析

市场动态及展望

• 市场概况
• 市场规模
• 市场动态
  • 驱动因素和机会
  • 限制因素和挑战
• 波特的分析

主要市场考察

• 关键成功因素
• 竞争程度
• 主要投资机会
• 市场生态系统
• 市场吸引力指数（2024）
• PESTEL分析
• 宏观经济指标
• 价值链分析
• 价格分析
• 客户和购买标准分析
• 原料分析

麵团调理剂市场规模：依成分类型

• 市场概况
• 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
  • 麸胺基硫
  • 亚硫酸钠
  • 焦亚硫酸钠
  • 其他的
• 其他的

麵团调理剂市场规模：依形状分类

• 市场概况
• 粉末
• 液体
• 半液体
• 颗粒状

麵团调理剂市场规模：依应用分类

• 市场概况
• 麵包
• 披萨饼皮
• 玉米饼
• 蛋糕/糕点
• 麵包和麵包卷
• 其他的

麵团调理剂市场规模

• 北美洲
  • 美国
  • 加拿大
• 欧洲
  • 德国
  • 西班牙
  • 法国
  • 英国
  • 义大利
  • 其他欧洲国家地区
• 亚太地区
  • 中国
  • 印度
  • 日本
  • 韩国
  • 其他亚太地区
• 拉丁美洲
  • 巴西
  • 其他拉丁美洲地区
• 中东/非洲
  • 海湾合作委员会国家
  • 南非
  • 其他中东/非洲

竞争资讯

• 前5名企业对比
• 主要企业市场定位（2024年）
• 主要市场参与者所采取的策略
• 近期市场趋势
• 公司市场占有率分析（2024年）
• 主要企业简介
  • 公司简介
  • 产品系列分析
  • 按细分市场分類的份额分析
  • 收益与前一年同期比较（2022-2024）

主要企业简介

• Archer Daniels Midland Company（ADM）（USA）
• Kerry Group plc（Ireland）
• Corbion NV（Netherlands）
• Novozymes A/S（Denmark）
• Ingredion Incorporated（USA）
• Royal DSM NV（Netherlands）
• Associated British Foods plc（UK）
• Cargill, Incorporated（USA）
• Glanbia plc（Ireland）
• Tate & Lyle plc（UK）
• BASF SE（Germany）
• DuPont de Nemours, Inc.（USA）
• Lesaffre（France）
• Puratos Group（Belgium）
• Lallemand Inc.（Canada）
• AB Mauri（UK）
• Oriental Yeast Co., Ltd.（Japan）
• Bakels Group（Switzerland）
• Watson Inc.（USA）
• Caldic BV（Netherlands）

结论和建议

Dough Conditioners Market size was valued at USD 3.86 Billion in 2023 and is poised to grow from USD 4.06 Billion in 2024 to USD 6.09 Billion by 2032, growing at a CAGR of 5.2% during the forecast period (2025-2032).

The Global Dough Conditioners Market is a robust sector focused on enhancing dough quality and performance in food applications. These additives improve texture, elasticity, and shelf life, thus optimizing productivity in commercial baking. Key drivers include the rising demand for processed foods, consumer preferences for healthier, organic options, and the need for high-quality dough in large-scale baking. Major players are innovating with varied solutions like emulsifiers and enzymes tailored for bread, cakes, and pizzas. The market is shaped by regulatory standards, technological advancements, and a trend towards clean label ingredients, fostering competition among companies through strategic partnerships and product launches. Growth is robust across North America, Europe, Asia Pacific, and beyond, positioning the market for continued expansion fueled by consumer demand for superior bakery products.

Top-down and bottom-up approaches were used to estimate and validate the size of the Dough Conditioners market and to estimate the size of various other dependent submarkets. The research methodology used to estimate the market size includes the following details: The key players in the market were identified through secondary research, and their market shares in the respective regions were determined through primary and secondary research. This entire procedure includes the study of the annual and financial reports of the top market players and extensive interviews for key insights from industry leaders such as CEOs, VPs, directors, and marketing executives. All percentage shares split, and breakdowns were determined using secondary sources and verified through Primary sources. All possible parameters that affect the markets covered in this research study have been accounted for, viewed in extensive detail, verified through primary research, and analyzed to get the final quantitative and qualitative data.

Dough Conditioners Market Segmental Analysis

Global Dough Conditioners Market is segmented by ingredient type, form, application and region. Based on ingredient type, the market is segmented into enzymes, emulsifiers, oxidizing agent, reducing agent and others. Based on form, the market is segmented into powder, liquid, semi-liquid and granular. Based on application, the market is segmented into bread, pizza crust, tortillas, cakes/pastry, buns & rolls and others. Based on region, the market is segmented into North America, Europe, Asia Pacific, Latin America and Middle East & Africa.

Driver of the Dough Conditioners Market

A significant catalyst for the Global Dough Conditioners Market is the rising demand for processed and convenience foods. As lifestyles become busier, consumers increasingly favor ready-to-eat and easy-to-prepare meal options, which has resulted in a heightened consumption of bakery items such as bread, cakes, and pastries. Dough conditioners are essential in enhancing the quality, texture, and shelf life of these baked goods, ensuring that they meet the consumer need for consistency and high standards. This trend underscores the importance of dough conditioners in the food industry, driving their popularity and usage in various baking applications.

Restraints in the Dough Conditioners Market

One significant restraint affecting the Dough Conditioners market is the stringent regulatory standards and restrictions imposed on food additives. Various governments and regulatory agencies globally have established guidelines to safeguard food safety and protect consumer health. These regulations often dictate both the types and quantities of additives, including dough conditioners, permitted in baked goods. As a result, manufacturers face the challenge of adhering to these compliance requirements while navigating a complex and ever-changing regulatory landscape. This situation can complicate product formulations and market strategies for dough conditioner producers, potentially hindering their operational capabilities and growth prospects within the industry.

Market Trends of the Dough Conditioners Market

The Global Dough Conditioners Market is experiencing a marked trend towards clean label and natural ingredient alternatives, driven by a rising consumer inclination for health-conscious and transparent food choices. As shoppers increasingly scrutinize ingredient lists for safety and purity, manufacturers are responding by innovating and launching dough conditioners derived from natural sources or minimally processed materials. This shift not only addresses consumers' demand for healthier options but also aligns with the broader clean label movement. Consequently, products emphasizing transparency and natural formulation are witnessing enhanced popularity, reshaping the competitive landscape and fueling growth in the dough conditioners segment.

Table of Contents

Introduction

• Objectives of the Study
• Scope of the Report
• Definitions

Research Methodology

• Information Procurement
• Secondary & Primary Data Methods
• Market Size Estimation
• Market Assumptions & Limitations

Executive Summary

• Global Market Outlook
• Supply & Demand Trend Analysis
• Segmental Opportunity Analysis

Market Dynamics & Outlook

• Market Overview
• Market Size
• Market Dynamics
  • Drivers & Opportunities
  • Restraints & Challenges
• Porters Analysis
  • Competitive rivalry
  • Threat of substitute
  • Bargaining power of buyers
  • Threat of new entrants
  • Bargaining power of suppliers

Key Market Insights

• Key Success Factors
• Degree of Competition
• Top Investment Pockets
• Market Ecosystem
• Market Attractiveness Index, 2024
• PESTEL Analysis
• Macro-Economic Indicators
• Value Chain Analysis
• Pricing Analysis
• Customer & Buying Criteria Analysis
• Raw Material Analysis

Global Dough Conditioners Market Size by Ingredient Type & CAGR (2025-2032)

• Market Overview
• Enzymes
  • Amylases
  • Xylanases
  • Lipases
  • Proteases
  • Others
• Emulsifiers
  • Mono-Glycerides
  • Calcium Stearoyl Lactylate
  • Sodium Stearoyl Lactylate
  • Others
• Oxidizing Agent
  • Azodicarbonamide
  • Potassium Iodate
  • Calcium Peroxide
  • Potassium Bromate
  • Others
• Reducing Agent
  • L-Cysteine
  • Glutathione
  • Sodium Bisulphite
  • Sodium Metabisulphite
  • Others
• Others

Global Dough Conditioners Market Size by Form & CAGR (2025-2032)

• Market Overview
• Powder
• Liquid
• Semi-Liquid
• Granular

Global Dough Conditioners Market Size by Application & CAGR (2025-2032)

• Market Overview
• Bread
• Pizza Crust
• Tortillas
• Cakes/Pastry
• Buns & Rolls
• Others

Global Dough Conditioners Market Size & CAGR (2025-2032)

• North America (Ingredient Type, Form, Application)
  • US
  • Canada
• Europe (Ingredient Type, Form, Application)
  • Germany
  • Spain
  • France
  • UK
  • Italy
  • Rest of Europe
• Asia Pacific (Ingredient Type, Form, Application)
  • China
  • India
  • Japan
  • South Korea
  • Rest of Asia-Pacific
• Latin America (Ingredient Type, Form, Application)
  • Brazil
  • Rest of Latin America
• Middle East & Africa (Ingredient Type, Form, Application)
  • GCC Countries
  • South Africa
  • Rest of Middle East & Africa

Competitive Intelligence

• Top 5 Player Comparison
• Market Positioning of Key Players, 2024
• Strategies Adopted by Key Market Players
• Recent Developments in the Market
• Company Market Share Analysis, 2024
• Company Profiles of All Key Players
  • Company Details
  • Product Portfolio Analysis
  • Company's Segmental Share Analysis
  • Revenue Y-O-Y Comparison (2022-2024)

Key Company Profiles

• Archer Daniels Midland Company (ADM) (USA)
  • Company Overview
  • Business Segment Overview
  • Financial Updates
  • Key Developments
• Kerry Group plc (Ireland)
  • Company Overview
  • Business Segment Overview
  • Financial Updates
  • Key Developments
• Corbion N.V. (Netherlands)
  • Company Overview
  • Business Segment Overview
  • Financial Updates
  • Key Developments
• Novozymes A/S (Denmark)
  • Company Overview
  • Business Segment Overview
  • Financial Updates
  • Key Developments
• Ingredion Incorporated (USA)
  • Company Overview
  • Business Segment Overview
  • Financial Updates
  • Key Developments
• Royal DSM N.V. (Netherlands)
  • Company Overview
  • Business Segment Overview
  • Financial Updates
  • Key Developments
• Associated British Foods plc (UK)
  • Company Overview
  • Business Segment Overview
  • Financial Updates
  • Key Developments
• Cargill, Incorporated (USA)
  • Company Overview
  • Business Segment Overview
  • Financial Updates
  • Key Developments
• Glanbia plc (Ireland)
  • Company Overview
  • Business Segment Overview
  • Financial Updates
  • Key Developments
• Tate & Lyle plc (UK)
  • Company Overview
  • Business Segment Overview
  • Financial Updates
  • Key Developments
• BASF SE (Germany)
  • Company Overview
  • Business Segment Overview
  • Financial Updates
  • Key Developments
• DuPont de Nemours, Inc. (USA)
  • Company Overview
  • Business Segment Overview
  • Financial Updates
  • Key Developments
• Lesaffre (France)
  • Company Overview
  • Business Segment Overview
  • Financial Updates
  • Key Developments
• Puratos Group (Belgium)
  • Company Overview
  • Business Segment Overview
  • Financial Updates
  • Key Developments
• Lallemand Inc. (Canada)
  • Company Overview
  • Business Segment Overview
  • Financial Updates
  • Key Developments
• AB Mauri (UK)
  • Company Overview
  • Business Segment Overview
  • Financial Updates
  • Key Developments
• Oriental Yeast Co., Ltd. (Japan)
  • Company Overview
  • Business Segment Overview
  • Financial Updates
  • Key Developments
• Bakels Group (Switzerland)
  • Company Overview
  • Business Segment Overview
  • Financial Updates
  • Key Developments
• Watson Inc. (USA)
  • Company Overview
  • Business Segment Overview
  • Financial Updates
  • Key Developments
• Caldic B.V. (Netherlands)
  • Company Overview
  • Business Segment Overview
  • Financial Updates
  • Key Developments

Conclusion & Recommendations