(Food-Beverage-News.Com, September 05, 2017 ) Baking enzymes help in improving color texture, dough improvement and prolonged softness of baking products. They are widely used in baking products such as breads, biscuits, cookies, cakes & pastries. It is used in products which are perishable in nature and its freshness and stability is most important.
The market for baking enzymes is mainly driven due to increase awareness about health and nutrition, food, technological advancement, and ever-growing demand from the food industry for baking products. Also, decline use of emulsifiers, increase demand for packaged food, urbanization, and change in lifestyle are the most important driving factors in baking enzymes market. But, the market growth can be constrained due to strict regulations regarding a number of enzymes used by food administration department.
The Asia-Pacific 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, Asia-Pacific market for Baking Enzymes is segmented into China, India, Japan, South Korea and Australia. The Asia-Pacific market is growing with highest CAGR, due to increasing number of companies investing in this region in food production companies and increasing banking outlets, due to which there is the enormously high usage of baking enzymes.
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