The bread improvers market was valued at USD 3.01 billion in 2016 and is projected to grow at a CAGR of 5.2% from 2017, to reach a value of 4.08 billion by 2022. The growing consumption of bread and related bakery products, innovative bread product offerings by bakery product manufacturers, and rising demand for convenience food products are some of the key trends influencing the growth of the bread improvers market.
Based on type, the market has been segmented into inorganic bread improvers and organic bread improvers. The inorganic bread improvers segment dominated the market in 2016. The ingredients of inorganic bread improvers are cheaper as compared to the organic bread improvers; they are mainly used in the production of industrial bread. In addition, they are commonly used to improve the quality of dough, such as enhanced volume, stability, and softness.
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In terms of ingredients, the emulsifiers segment dominated the market in 2016. Emulsifiers are substances that stabilize an emulsion; they are mainly used in the bakery industry to reduce the fat content in bakery products as their functions also include dough conditioning, shelf life extension, and crumb softening. Monoglycerides, diglycerides, lecithin, and DATEM are some of the common emulsifiers used in baking processes. It is projected to find increased application in bread making, particularly in developed regions such as Europe. As the bakery industry in Europe is the largest in the world, it reflects positively on the overall growth of the bread improvers market.
In terms of application, the bread segment dominated the market in 2016. The rising number of fast-food chains and convenience food stores across the globe has increased the consumption of other bread products such as buns and rolls. This, in turn, is driving the demand for bread improvers in the market. These products are mainly available in supermarkets, hypermarkets, and mini-marts. In addition, as the artisan bakery is popular in various European countries such as France, Turkey, and Italy, these bakers are contributing to the demand for bread improvers in bread & rolls in the region. The consumers in Europe prefer bread and bread products that are made using natural bakery ingredients offered in innovative shapes and new flavors.
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Asia Pacific is projected to be the fastest-growing market for bread improvers during the forecast period. The increasing urbanization and growing demand for convenience food are projected to drive the market for bread improvers. Due to the increasing demand for convenience food products in this region, the growth of the market is projected to grow substantially. In addition, increasing demand for bread and rolls in this region due to Westernized food habits is projected to surpass the market in developed regions such as Europe and North America. There is also an increase in the consumption of on-the-go breakfast meals due to growing urbanization, hectic lifestyles, and high disposable incomes among consumers. This trend is projected to fuel the growth of bread improvers in the region as an increasing quantity of bread and bread products are projected to be consumed.
The challenges faced by the pet bread improver manufacturers include critical formulation and low consumer awareness. Such challenges are projected to hinder the growth of the bread improvers market over the coming years.
Key participants in the bread improver market are the bread improver manufacturers, suppliers, and regulatory bodies. The key players that are profiled in the report include 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).
