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Global Baking Enzyme Market By 2019-2026| Industry Top Players- Novozymes , AB Enzymes , DSM N.V.DuPont Nutrition & Health, Advanced Enzyme Technologies

Global Baking Enzyme Market

Global Baking Enzyme Market report provides a detailed examination of the market from 2018 to 2025. The report covers the present scenario and the growth prospects of the Global Baking Enzyme Market for 2018-2025. To calculate the market size, the report considers the revenue generated from the sales of the web conferencing and unified communication and collaboration (UC&C) and video conferencing, secondary resources and doing in-depth company share analysis of major 10 players in the market.

Data Bridge Market Research adds Global Baking Enzymes Market Analysis 2018-2025, a new report to its research database. The report spread across 350 pages with multiple tables, Analyzed Diagram, Infographics and figures in it. Baking Enzyme market report focuses on market capacity, share, current market trends, and upcoming future predictions. Its aim to present the analysis of global Baking Enzyme market segment by product type, technology applications and by regions

Global Baking Enzyme Market is expected to reach at a CAGR of 7.0% in the forecast period of 2018 to 2025.

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Major Players: Global Baking Enzyme Market

Some of the major players operating in the market are-

  • DuPont Nutrition & Health,
  • Advanced Enzyme Technologies,
  • Novozymes,
  • AB Enzymes,
  • DSM N.V.
  • And others.

Key points for analysis:Global Baking Enzyme Market

  1. To gain information about the top players in this industry, their product portfolios, and their key strategies.
  2. Drivers and restrains of the market
  3. To get a comprehensive overview of the Global Baking Enzyme Market
  4. Key developments in the market
  5. Market volume
  6. Potential and niche segments/regions exhibiting promising growth

Market Trends:Global Baking Enzyme Market

Global baking enzyme market is segmented into three notable segments which are type, applications and sources.

  • On the basis of type, the market is segmented into carbohydrase, xylanase, glucose oxidase, protease, lipoxygenases, lipase and others. Carbohydrase is sub-segmented into amylase and cellulases. Amylase is further sub-segmented into endoamylase and exoamylase. In 2018, carbohydrase segment is projected to lead with the shares 35.1% and will CAGR of 7.2%. However, xylanase segment is growing with the highest CAGR of 7.8% in the forecast period of 2018 to 2025.
  • On the basis of application, the market is segmented into bread, biscuits & cookies, rolls & buns, cake & pastry and others. In 2018, bread segment is projected to lead with the shares 38.0% and will attain the highest CAGR of 7.6% in the forecast period of 2018 to 2025.
  • On the basis of source, the market is segmented into genetically modified organism (GMO) and non-genetically modified organism. Genetically modified organism (GMO) segment is growing at the highest CAGR of in the forecast period of 2018 to 2025

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Drivers: Global Baking Enzyme Market

RISING CONSUMPTION OF BAKERY PRODUCTS:

Bakery goods comprises yeast-leavened pan bread, hearth bread, and flatbreads, biscuits, cakes, muffins, cookies, bun, puff and flour  tortillas and are manufactured from different flour such as wheat grain flour, sorghum flour and many blends of different flour with different composition of blenders, emulsifiers, taste enhancers, preservatives and many more ingredients to enhance the desirable texture, colour, taste and aromas .

For instance, according to the Agriculture and Agri-food Canada in 2011, The bakery market in Canada, including frozen bakery and desserts, registered total value sales of USD 6.58 billion and total volume sales of 0.92 million tonnes .

REDUCTION IN USE OF EMULSIFIERS

In the bakery production, the emulsifiers plays an important role for the product quality, stability of dough in the process preventing the rate of retrogradation and also works as dough conditioners by interacting with the gluten to strengthen the protein which results in providing better texture to the product.

For instance, in October 2018, DSM N.V. announced the launch of CakeZyme enzymes, CakeZyme Smart, CakeZyme Sublime, CakeZyme Majestic, which provides better quality to the bakery products by maintaining the emulsion stability, heat stability and lowering the application of eggs.

 Restraints:

INCAPABILITY OF ENZYMES IN CHANGE OF TEMPERATURE & pH:

Enzymes have been used in organic chemistry and biotechnology for 100 years, they have a widespread application in the textile, food, leather, oil and chemical and detergent industry which has been prevented by number of limitations like thermos ability, narrow substrate scope and low stereo region selectivity.

The enzyme alpha amylase loses 40.0% of its activity when incubated at 85 0C. The enzyme is more stable at pH 9 more or less affects its biological properties, and presence of glucose slightly increases the stability.

ADVERSE HEALTH EFFECTS & ALLERGIC REACTIONS OF ENZYMES:

The shelf life of the bakery products are less and also needs proper storage temperature and for advanced development it cannot be exceeded more hence the consumption of the bakery goods after a longer period of time by the children or adults results in allergy and side effects. As per the source, bakery products are higher in the glucose and carbohydrate content which enhances the glucose level of blood leading to type 2 diabetes and heart associated diseases.

Opportunity:

INCREASING DEMAND OF ENZYMES TO DEVELOP GLUTEN FREE PRODUCTS:

Wheat is the most common grain used in North America containing different protein contents which leads to various allergies such as gluten sensitivity causing the celiac disease. Hence the requirements for gluten free products are in demand by the consumers to avoid the risk associated with the gluten comprising bakery products.

Rising awareness amongst the population for the health concern and also rising product development and availability of the enzymes which is used in the elimination of the gluten protein from the flour grain, acts as a major opportunity in the development of the bakery products in the up-coming year.

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Challenges:

MAINTAINING THE FRESHNESS OF PRODUCTS:

The major concern for the bakery goods is to maintain their freshness in terms of taste, texture and aroma. Various enzymes are genetically modified enhancing the freshness of the bakery products by maintaining proper texture, stability, freshness, volume and aroma of the bakery goods.

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