The market for bread dough improver is expected to experience the fastest growth throughout the forecast period.
A bread improver, dough conditioner, flour treatment agent, or improving agent is any ingredient or chemical added to bread dough to strengthen its texture and other associated qualities. These can enhance the binding of gluten protein and make it more compact, which can maintain more gas produced by yeast fermentation. Additionally, bread improvers are also used to reduce the quantity of another ingredient, like salt as it can affect the taste.
The increasing adoption of ketogenic diets or Paleo diets due to which people continue to slash their carbohydrate consumption, this move towards low-carb food made the bread manufacturers offer lower-carb bread products with added fibre and protein. The growing need for bread dough improver to boost the sensory characteristics, dough, shelf-life, and the improved taste is accelerating the market growth. The growing demand for emulsifiers, especially in bakery applications as bakery manufacturers are innovating their offerings in order to satisfy the consumer's changing functionality is further bolstering the regional market value. The growing understanding of food and health safety fuels the demand for multigrain and whole wheat bread in the market. Furthermore, the wide functions of bread improvers and the use of enzymes as an alternative to emulsifiers for the reduction in production costs are projected to create potential opportunities over the forecast period from 2020 to 2027.
On the other side, adherence to international quality standards and regulations for baking ingredient products and ambiguity over the consumption of trans-fatty acids and health issues related to them are anticipated to restrict the growth to an extent over the forecast period from 2020 to 2027.
The bread dough improver market is segmented on the basis of product type, nature, form, application, and geography. Based on product type, the market is divided into reducing agents, oxidizing agents, emulsifiers, enzymes, stabilizers, and others. By nature, the market is bifurcated into organic and conventional. On the basis of form, the market is divided into powder, liquid, and others. The bread dough improvers have application across bread, viennoiserie, cakes, and others. By geography, the market is divided across North America, Europe, Latin America, Asia Pacific, and Middle East & Africa. Additionally, the above mentioned prominent regions are further segregated into prominent respective countries.
Europe accounted for the maximum revenue share in the Bread Dough Improver Market
Europe has dominated the global bread dough improvers market. The penetration of bread dough improvers as a staple food in many countries like the U.K. and Germany is further bolstering the market growth. Most of the key players are operating in the region are further bolstering the market value. The strong distribution network in European countries because of the high demand for baked food products in the region is supporting the regional market growth.
Novozymes has developed an enzymatic solution that makes it easier for bakers to handle dough and produce bread under warm and difficult climatic conditions. The company has set new standards in gluten strengthening to improve bread dough in tough climates.
Key Market Players
The players profiled in the report include AB Mauri India Pvt Ltd., Associated British Foods Plc., Calpro Foods Pvt Ltd, Laucke Flour Mills, Lesaffre, Oy Karl Fazer Ab., Puratos Group, Swiss Bake Ingredients Pvt. Ltd., and others. The major market players were involved in mergers and acquisitions, partnerships & collaborations, and new Source development for the expansion of market share.
Target Market Audience:
Bakery Product Manufacturers
Sales and Distributors
Raw Material/Ingredient Manufacturers
Bread Improver Manufacturers
Market By Product Type
Market By Nature
Market By Form
Market By Application
Market By Geography
Middle East & Africa