Exploring the Bread Improvers Market’s Growth Trajectory

The bread improvers industry is a sector within the food industry that focuses on developing and producing additives, enzymes, and other ingredients used in bread production to enhance the quality, texture, flavor, and shelf life of bread products. Bread improvers are commonly used by commercial bakeries as well as industrial-scale bread manufacturers to streamline the bread-making process and improve the final product.

The global bread improvers market is on a trajectory of significant expansion, with an estimated value projected to reach USD 1.9 billion by 2028 from the 2023 valuation of USD 1.5 billion, displaying a promising Compound Annual Growth Rate (CAGR) of 5.9%.

The bread improvers industry is driven by the increasing demand for convenient and high-quality baked goods, as well as the desire of manufacturers to optimize production processes and reduce costs. Additionally, consumer preferences for healthier and longer-lasting bread products have also contributed to the growth of this industry, leading to the development of bread improvers with natural and clean label ingredients.

Some common ingredients used in bread improvers include:

  1. Enzymes: Enzymes such as amylases and proteases are used to improve dough handling properties, increase volume, and extend shelf life by breaking down starches and proteins in the dough.
  2. Emulsifiers: Emulsifiers such as lecithin help stabilize the dough by improving its ability to retain gas, resulting in better dough consistency and final bread texture.
  3. Oxidizing agents: Ingredients like ascorbic acid (vitamin C) and potassium bromate are used as oxidizing agents to strengthen the dough, improve gluten development, and increase loaf volume.
  4. Dough conditioners: Ingredients like vital wheat gluten, soy flour, and malted barley flour are used to improve dough elasticity, increase water absorption, and enhance overall dough handling properties.
  5. Preservatives: Preservatives such as calcium propionate are added to bread improvers to inhibit mold and bacterial growth, thereby extending the shelf life of bread products.

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Market Opportunities: Expanding applications of bread improvers present opportunities for bakery manufacturers

There are plenty of opportunities for bakery makers to broaden their product lines and break into new market niches with growing applications of bread improvers. Bread improvers have long been used to raise the quality and consistency of bread products, but they are currently found in a greater variety of baked goods, such as pastries, buns, rolls, and specialty breads. By using bread improvers more widely, bakery businesses may better meet changing consumer demands for a wider range of baked goods, resulting in more creativity and variety across their product lines.

Furthermore, bakery businesses benefit greatly from using bread improvers because of the increased consumer interest in healthier and more useful baked foods. This gives bakeries a competitive edge in the market and is in line with the growing customer need for healthier food options. The development of gluten-free, low-carb, and other specialty bakery goods to satisfy the demands of customers with dietary restrictions or preferences is also made possible by the adaptability of bread improvers, which increases the market potential for bakeries.

Prominent firms featured:

  • Puratos (Belgium)
  • Corbion (Netherlands)
  • AB Mauri (US)
  • Lesaffre (France)
  • DSM (Netherlands)
  • International Flavors & Fragrances Inc. IFF (US)
  • ADM (US)
  • Kerry Group plc. (Ireland)
  • Bakels Worldwide (Switzerland)
  • Oy Karl Fazer Ab. (Finland)
  • Lallemand Inc. (Canada)
  • Glanbia plc (Ireland)
  • Swiss Bake Ingredients Pvt. Ltd. (India)
  • Pak Holding. (US)
  • Oriental Yeast Co., ltd. (Japan)
  • Cain Food Industries. (US)
  • Calpro Food Essentials Pvt. Ltd. (India)
  • IREKS GmbH (Germany)
  • EUROGERM SAS (France)

Europe acquires a dominant position within the bread improvers market throughout the forecast period.

According to the Federation of Bakers (UK), Bread consumption patterns vary significantly across the EU, with the majority of countries averaging a consumption of 50 kg of bread per person per year. The market structure across Europe exhibits diversity. For instance, in the UK, the industrial sector represents 80% of production, while it accounts for 40% in Germany, 35% in France, approximately 81% in the Netherlands, and 19% in Spain. Moreover, bread consumption remains steady in Western Europe, although it differs significantly from country to country. Germans and Austrians lead in bread consumption, averaging around 80 kg per year, while the UK and Ireland have the lowest annual consumption, with less than 50 kg. The widespread consumption of bread across the European region indicates a substantial market for bread and related products, creating a significant demand for technologies and solutions that can enhance the quality, texture, and shelf life of bread.

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The enzymes segment is the fastest-growing market in the upcoming forecast period.

Enzymes have become a pervasive ingredient group in various types of bread, playing a crucial role in the modern bread-making process. Despite evolving regulatory standards, enzymes remain indispensable processing aids in the baking industry. Their functional versatility, clean label attributes, capacity to streamline processes, and cost-saving benefits underscore their essential role in bakery products. A significant advantage of enzymes is their natural occurrence in common bakery ingredients such as wheat and soy flour. Additionally, since enzymes are typically deactivated by the high temperatures of the baking process, their use enables bakers to achieve a desirable clean label image for their products.