According to MarketsandMarkets, the bread improvers market is estimated to be valued at USD 3.3 billion in 2019 and is projected to reach USD 4.7 billion by 2025, recording a CAGR of 5.7% in terms of value. In terms of ov volume, the market is estimated to be valued at 536.1 KT in 2019 and is projected to grow at a CAGR of 4.4% during the forecast period to reach 695.1 KT. Due to the busy lifestyles of people, there is an increased consumption of convenience food products globally, which is expected to boost the consumption of bread and bread products, thereby fueling the market for bread improvers.
Bread is a staple food in many of the European countries; it is also a common food in a majority of the countries in North America and Asia Pacific. Therefore, there is a huge demand for bread and bread products globally. In addition, owing to the increasing demand for pizzas, doughnuts, and pies, manufacturers are coming up with innovative products, which is estimated to drive the market for bread improvers for better texture and appearance.
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As a result of the increasing health awareness, there is a rise in demand for organic bread products, mainly in the European and North American regions. Also, stringent government regulations on the use of chemical additives in the bread products are fueling the market for organic or whole wheat breads. Furthermore, the ban on the use of certain chemicals, such as industrial fatty acids and bromide, in bread applications, is increasing the usage of organic bread improvers in the market. Enzymes, on the other hand, are not detected in during quality tests. Therefore, the product manufactured using enzymes is considered a ‘clean-label’ product. Thus, manufacturers of bread improvers are looking at enzymes as a growth perspective.
In terms of ingredient, emulsifiers have shown significant growth in the market due to its clean-label property. Various ingredient manufacturers are moving their businesses toward the manufacturing of various enzymes useful in bread and bread products. Enzymes act as a catalyst in the process, and, therefore, the production time for bread is reduced, which increases the efficiency of the process. Enzymes are cost-effective and carry out process optimization and expedite the production process. Along with this, they also act as fermentation enhancers and anti-staling agents. Lipase, protease, amylases, cellulose, and xylanase are some of the enzymes used in the baking industry for producing bread products.
Asia Pacific is projected to witness the fastest growth in the global bread improvers market during the forecast period, owing to rapid urbanization and the increasing demand for convenience food products. There is a growing demand for bread and rolls in this region due to the westernization of food habits, which is likely to surpass the market in developed regions, such as Europe and North America. There is increasing consumption of on-the-go and ready-to-eat breakfast meals as a result of urbanization, hectic lifestyles, and high disposable income. This trend is expected to fuel the growth of bread improvers in the region, as the increasing amount of bread and bread products are expected to be consumed. This region also offers scope for product innovation in the bakery industry, as consumers have varied tastes and preferences and look for a variety in rolls and breads. This has offered manufacturers the scope of innovation to expand their product portfolios. Such market potential is anticipated to impact the bread improvers market during the forecast period positively.
This report includes a study on the marketing and development strategies, along with the product portfolios of the leading companies. It consists of profiles of leading companies such as Archer Daniels Midland Company (US), Associated British Foods plc (US), Ireks GmbH (Germany), Oriental Yeast Co., Ltd. (Japan), Fazer Group (Finland), Corbion N.V. (Netherlands), Nutrex N.V. (Belgium), Group Soufflet (France), Puratos Group (Belgium), Lallemand Inc. (Canada), Pak Group (US), InVivo (France), Bakels Worldwide, (Switzerland), Lesaffre (France), and John Watson-Inc (US).
- Kerry Group launched a new product, Acryleast, an acrylamide reducing yeast. The product was launched with Renaissance Bioscience through a licensing agreement. Acryleast is a clean-label solution, which will not affect the taste and texture of food.
- DuPont announced the establishment of a new probiotics fermentation unit in New York, US. This facility is manufacturing high-quality probiotics for the dietary supplement and food & beverage industries.
- Puratos and Bakkers Online, a Belgian startup, formed a joint venture to offer artisans a digital platform combining online and in-store shopping.
- DuPont’s Nutrition & Biosciences business entered into a merger agreement with IFF. The deal combines the total worth of the company to USD 45.4 billion. The merger will lead to the enhancement of capabilities and the creation of innovative solutions in the high-value ingredients category.