Bakery Enzymes Market Global Research Report by Type, Application and Region

Market Overview

Global Bakery Enzymes Market share in the foods and beverages industry is escalated by the rising demand for bakery products in the developed countries. Bakery enzymes are found to have wide application in the bakery industry, amongst which the application in the bread production and cookies is increasing at a higher rate.

The increasing demand for bakery products in the food and beverage industry including, bread, cookies, and pastries are raising the demand for bakery enzymes at a global level. Enzymes are an important ingredient used in most bakery products. There are two scenarios regarding the use of enzymes, either the enzymes are used to convert the raw material into the main product, or the enzymes are used as additives to alter a functional characteristic of the product. The most commonly used bakery enzymes include carbohydrates, proteases, lipases, and others.

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Competitive Analysis

Some of the key players profiled in the Global Bakery Enzymes Market Royal DSM (The Netherlands), AB Enzymes GMBH (Germany), Novozymes (Denmark), Stern ENZYM (Germany), AUMENZYMES (India), DYDAIC International Inc. (U.S.), DuPont (U.S.)

Regional Analysis

Global Bakery Enzymes Market is segmented into Europe, North America, Asia Pacific, and rest of the world (RoW). North America is dominating the market followed by Europe. In North America owing to the busy work schedule, the majority of the population prefer wraps, rolls and pocket sandwiches which is driving the growth of bakery enzymes in this region.

Industry Segment

The Global Bakery Enzymes Market is segmented into type and application.

On the basis of type, the bakery enzymes market is segmented into carbohydrates, proteases, lipases, and others. Moreover, the carbohydrates segment is further sub-segmented into amylases, cellulose, pentosanases. Among all, the amylases segment is dominating the market and is estimated to gain a substantial growth over the forecasted period. Amylase enzyme effects fermentation, texture, shelf-life, and volume of the product.

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