(Food-Beverage-News.Com, September 05, 2017 ) Enzymes are one of the most crucial ingredients used in the making of baking products. They are used to change the functional characteristics of product. They are added to modify dough rheology, gas retention and crumb softness in bread manufacture They are considered as natural and innovative solution to baking business today due to its ability to increase the quality of products.
The market for Baking enzymes is mainly driven due to increase in demand for baking products, decline in use of emulsifiers, increase demand for packaged food due to change in lifestyle are the most important driving factors in baking enzymes market. But, the market growth can be constrained due to legislation imposed regarding the risks involved with its uses.
North America market for Baking Enzymes is segmented based on type and application. By type, the market is further sub-segmented into Carbohydrase, Protease, Lipase and Others. By application, the market is further sub-segmented into Bread, Biscuits & Cookies, Cake & Pastry. Carbohydrase is projected to experience the highest growth, and Protease is contributing to second largest share.
Geographically, North America market for Baking Enzymes is segmented into U.S and Canada. North America is the biggest market in terms of market share across the globe. The region is rich in carbohydrases, which are used for baking. Companies from North America are hugely investing in enzyme-related technologies to increase production and productivity.
Novozymes, AB Enzymes, DSM, Advanced Enzymes, Amano Enzyme Inc., Stern Enzymes, Dydaic International Inc., Engrain, Maps Enzyme Limited, E.I. Dupont De Nemours & Company, Aumenzymes and Puratos Group N.V. are the major players of North America Baking Enzymes market.
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