Enzymes are biological compounds, usually proteins, which expedite the conversion of one substance into another. Their presence accelerates the rate of a chemical reaction and they are often specific and act upon only one substrate, or catalyze only one kind of reaction, in different, but related, substrates. Enzymes are most commonly used in baking. For decades, enzymes such as malt and fungal alpha-amylases have been used in bread-making. The dough for bread, rolls, buns and similar products consists of flour, water, yeast, salt and possibly other ingredients such as sugar and fat.
The baking enzymes market is driven by various factors including the emerging baked products, declining use of emulsifiers, high disposable income, and uncovering of health and nutritional values, among others. The production of baking enzymes faces challenges in response of enzymes to changing temperature and pH. Also, since baking enzymes maintain the freshness, hygiene, stability and nature of the product, the demand for baking enzymes market has increased. But, the market growth can be constrained due to strict government rules and regulations regarding the risks involved with its uses in the food industry.
Baking Enzymes Market Forecast Report (2018-2023)
Global Baking Enzymes Market was worth USD 559.18 million in 2018 and is expected to reach 840.81 million USD by 2023 with a CAGR of 8.5%.
The Global Baking Enzymes market segmentation is done based on the chemical composition and application. Chemical composition segment includes carbohydrate protease and lipase. Carbohydrase is widely used in baking industry followed by protease and lipase. Application based segmentation includes bread, biscuits & cookies and cakes & pastries.
Geographically, Global market for Baking Enzymes is segmented into North America, Asia Pacific, Latin America, Europe, and Middle-East and Africa. North America is the biggest market in terms of market share across the globe, followed by Europe.
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