Baking Enzymes Market worth $695.1 Million by 2019

March 13, 2014

DALLAS, March 13, 2014 /PRNewswire/ –

The report defines “Baking Enzymes Market by Geography (North America, Europe,
Asia-Pacific, Row), by Types (Carbohydrase, Protease, Lipase & Others) & by Application
(Bread, Biscuits & Cookies, Cake & Pastry & Others) – Global Trends & Forecasts to 2019″
published by MarketsandMarkets, segments the global baking market with analysis and
forecasts of the market value of the types and applications of baking enzymes. The report
also identifies driving and restraining factors of the global market with analysis of
trends, opportunities, winning imperatives, and challenges.

Browse more than 103 market data tables with 27 figures spread through 210 pages and
in-depth TOC on “Baking Enzymes Market – Global Trends & Forecasts to 2019″


Early buyers will receive 10% customization of report.

The market is segmented and values are forecasted on the basis of major regions such
as North America, Europe, Asia-Pacific (APAC), and Rest of the World (ROW). Key countries
are covered and forecasted for each region. Further, the market is segmented on the basis
of application and type.

According to the report published by MarketsandMarkets, baking enzyme market is
estimated to grow at a healthy CAGR of 8.2%. Baking enzymes function in providing flour
enhancement, dough stability, fermentation and relaxation, improving texture, volume and
color, prolonging crumb softness and springiness and ensuring longer lasting fresh bread.
With increasing demand for quality, enzymes are seen as natural and innovative solutions
in today’s baking businesses.

Enzymes used as processing aids in baking are the key differentiation factor for
bakery improver manufacturers and a great source of product innovation and
differentiation. The market for baking enzymes is expected to experience a growth of 8.2%
from 2013 to 2019. The estimation is result of regular research and development in the
industry with widening application of baking enzymes. The three major types of baking
enzymes carbohydrases, proteases, and lipases are mainly involved in the conversion of
carbohydrates to simple sugars, longer fragment protein chains to shorter fragment protein
chains, and hydrolysis of fats (lipids).

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. However, the effects of market drivers
outweigh those of the restraints, and hence the market is anticipated to experience
healthy growth in the coming years. North America leads the global Baking Enzymes Market
due to the diverse consumption habits and health-conscious attitude of the population.

The report also touches on various other important aspects of the market. It includes
an analysis of the competitive landscape. In addition, key players of this market have
also been profiled.

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Agent, Reducing Agent, Enzyme, Emulsifier, Others), Applications (Frozen Bread, Cake,
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