Bread Improvers Market by Type (Inorganic, Organic), Product (Emulsifiers, Enzymes, Oxidizing Agents), Form, Application - Global Forecast 2024-2030

Bread Improvers Market by Type (Inorganic, Organic), Product (Emulsifiers, Enzymes, Oxidizing Agents), Form, Application - Global Forecast 2024-2030

The Bread Improvers Market size was estimated at USD 4.40 billion in 2023 and expected to reach USD 4.64 billion in 2024, at a CAGR 5.68% to reach USD 6.48 billion by 2030.

Bread improvers, also known as dough conditioners, are a class of compounds that enhance the functionality of flour and dough in the bread-making process. These substances optimize bread quality by influencing various characteristics such as dough strength, crumb structure, shelf-life, and overall texture. Bread improvers can be enzymatic or non-enzymatic, and they include ingredients such as emulsifiers, reducing agents, oxidizing agents, enzymes, and various other functional additives. The bread improvers market comprises entities involved in the manufacturing, distribution, and sale of additive products developed to enhance the quality and characteristics of bread. These products are often a blend of enzymes, emulsifiers, oxidants, and other ingredients that aim to improve dough handling, prolong shelf-life, provide superior texture, and contribute to the overall sensory quality of bread. This market serves a variety of end-users, including industrial bakeries, artisanal bakers, and in-store baking units, catering to both commercial and domestic consumption. Commercial bakeries utilize improvers at an industrial scale for mass-produced bread products, and artisanal bakers use improvers to enhance the quality of hand-crafted bread. Several factors influence the growth of the bread improvers market, such as increasing awareness among consumers about health and food safety, rising consumption of bakery products worldwide, and surging demand for convenience and ready-to-go food products. However, the bread improvers market faces certain challenges, including rising health issues due to the consumption of trans-fatty acids and a reduction in the consumption of bakery products containing chemical ingredients. On the other hand, the growing introduction of plant-based organic bread improvers and increasing use of enzymes as an alternative to emulsifiers presents potential opportunities for the market in the coming years.

Regional Insights

The U.S. provides prominent opportunities for bread improvers, largely driven by the demand for high-quality, nutritious, and convenient baked goods. Consumers are increasingly seeking out clean-label ingredients, which has spurred innovation in the segment. Canadian regulations on food additives also prompt the use of bread improvers that align with stricter health standards. In Brazil, the increasing urbanization and changes in consumer lifestyles are leading to a higher demand for ready-to-eat products, consequently driving the need for bread improvers. The EU market, with its rich tradition of baking, has a matured demand for bread improvers. Consumers prioritize natural ingredients and the reduction of additives, compelling producers to innovate cleaner and more transparent improver solutions. Sustainable sourcing and production methods are key investment and research areas within the region. The Middle Eastern market is characterized by high demand for flatbreads and bread-based dishes, with consumers looking for longer shelf-life and consistency in quality, encouraging the adoption of improvers that cater to these specific needs. The African bread improvers market is relatively untapped and has significant growth potential. With urbanization and the rise in disposable income, there is an increasing demand for convenience and quality baked goods, stimulating the bread improver sector. China's rapidly expanding middle class and urbanization have increased the consumption of Western-style baked goods, boosting the bread improver market. The focus is on products that enhance shelf-life and texture to cater to the convenience trend without compromising taste. India presents an emergent market with a growing bakery industry and a gradual shift toward convenience foods. The demand for bread improvers is driven by the rising consumption of fast food and bakery products among the burgeoning middle class.

Market Insights

Market Dynamics

The market dynamics represent an ever-changing landscape of the Bread Improvers Market by providing actionable insights into factors, including supply and demand levels. Accounting for these factors helps design strategies, make investments, and formulate developments to capitalize on future opportunities. In addition, these factors assist in avoiding potential pitfalls related to political, geographical, technical, social, and economic conditions, highlighting consumer behaviors and influencing manufacturing costs and purchasing decisions.

Market Drivers

• Increasing awareness among consumers about health and food safety
• Rising consumption of bakery products worldwide
• Surging demand for convenience and ready-to-go food products

Market Restraints

• Rising health issues due to consumption of trans-fatty acids

Market Opportunities

• Growing introduction of plant-based organic bread improvers
• Increasing use of enzymes as an alternative to emulsifiers

Market Challenges

• Reduction in the consumption of bakery products containing chemical ingredients

Market Segmentation Analysis

• Type: Growing emphasis on plant-based bread improvers, as they are made from made from natural ingredients
• Product: Rising demand for emulsifiers to extend the shelf life of the final product by reducing staling
• Form: Growing application of powder bread improvers due to their long shelf life
• Application: Growing usage of improvers for bread-making to enhance the dough's strength

Market Disruption Analysis

• Porter’s Five Forces Analysis
• Value Chain & Critical Path Analysis
• Pricing Analysis
• Technology Analysis
• Patent Analysis
• Trade Analysis
• Regulatory Framework Analysis

FPNV Positioning Matrix

The FPNV positioning matrix is essential in evaluating the market positioning of the vendors in the Bread Improvers Market. This matrix offers a comprehensive assessment of vendors, examining critical metrics related to business strategy and product satisfaction. This in-depth assessment empowers users to make well-informed decisions aligned with their requirements. Based on the evaluation, the vendors are then categorized into four distinct quadrants representing varying levels of success, namely Forefront (F), Pathfinder (P), Niche (N), or Vital (V).

Market Share Analysis

The market share analysis is a comprehensive tool that provides an insightful and in-depth assessment of the current state of vendors in the Bread Improvers Market. By meticulously comparing and analyzing vendor contributions, companies are offered a greater understanding of their performance and the challenges they face when competing for market share. These contributions include overall revenue, customer base, and other vital metrics. Additionally, this analysis provides valuable insights into the competitive nature of the sector, including factors such as accumulation, fragmentation dominance, and amalgamation traits observed over the base year period studied. With these illustrative details, vendors can make more informed decisions and devise effective strategies to gain a competitive edge in the market.

Recent Developments

Two New Bread Improvers For Consistent Breadmaking

Bakels Sweden introduced two groundbreaking bread improvers: Lecimax 3000 and Lecisoft Rye. These innovations reflect the company's unwavering commitment to excellence and continuous improvement. Lecimax 3000 is specifically engineered to enhance the volume of bread, offering bakers a more pronounced and lofty product, while Lecisoft Rye focuses on amplifying the softness, providing an irresistibly tender crumb. Developed through years of meticulous research and refinement, these additions to Bakels Sweden's product range are positioned to set new standards in bread production, ensuring that both consistency and quality are delivered with each use.

Kerry’s New Enzyme Solution for Sweet Baked Goods Boosts Shelf Life to Fight Food Waste

Kerry introduced an innovative enzyme-based solution, Biobake Fresh Rich, to enhance the longevity and sensory experience of sweet baked goods. This clean-label product is engineered for high-sugar content items (exceeding 20%), promising extended freshness and a tender crumb structure well beyond traditional timeframes. Highlighting the urgency of the matter, Kerry references research from Wageningen University & Research, which indicates that in Dutch supermarkets alone, bakery items represent a staggering 35% of the total food waste. With Biobake Fresh Rich, Kerry is boldly addressing the twin challenges of maintaining product appeal over an extended shelf life and playing a pivotal role in the global effort to reduce food waste.

Angel launched a High Protein Bread in a Bakery in China

Angel presented an array of innovative offerings for novel and health-forward options. Angel presented its bread improver PURE, featuring solely enzyme preparations that convert to protein during the baking process. Notably, these inactivated enzymes are exempt from being listed on pre-packaged food labels, offering an advantage for those seeking cleaner labeling without compromising on the quality. PURE ensures that the baked goods it's used in are not only of exceptional taste and texture but also boast an increased size and extended shelf life. This aligns with the baking industry's pivotal goal of marrying a minimalist ingredient profile with the highest standard of product excellence—a testament to innovation in food technology.

Strategy Analysis & Recommendation

The strategic analysis is essential for organizations seeking a solid foothold in the global marketplace. Companies are better positioned to make informed decisions that align with their long-term aspirations by thoroughly evaluating their current standing in the Bread Improvers Market. This critical assessment involves a thorough analysis of the organization’s resources, capabilities, and overall performance to identify its core strengths and areas for improvement.

Key Company Profiles

The report delves into recent significant developments in the Bread Improvers Market, highlighting leading vendors and their innovative profiles. These include Archer-Daniels-Midland Company, Associated British Foods PLC, Bakels Worldwide, BreadPartners, Inc., Cain Food Industries, Inc., Corbion NV, EUROGERM INGRIDIA PRIVATE LIMITED, Glanbia PLC, International Flavors & Fragrances Inc., IREKS GmbH, KELIFFS NUTRIENTS PVT. LTD., Kerry Group PLC, Koninklijke Zeelandia Group BV, Lallemand Inc., Lesaffre Group, Levapan S.A., LIMAGRAIN INGREDIENTS, Mitsubishi Corporation Life Sciences Limited, Nutrex NV, Oriental Yeast Co., Ltd., Oy Karl Fazer Ab, Premia Food Additives Pvt. Ltd., Puratos NV/SA, Riken Vitamin Co., Ltd., SONNEVELD GROUP B.V., Soufflet Technologies, and Stern Ingredients India Pvt. Ltd..

Market Segmentation & Coverage

This research report categorizes the Bread Improvers Market to forecast the revenues and analyze trends in each of the following sub-markets:

• Type
• Inorganic
• Organic
• Product
• Emulsifiers
• Enzymes
• Oxidizing Agents
• Reducing Agents
• Form
• Liquid & Semi-Liquid
• Powder
• Application
• Bread
• Cakes
• Viennoiserie

Region

• Americas
• Argentina
• Brazil
• Canada
• Mexico
• United States
• California
• Florida
• Illinois
• New York
• Ohio
• Pennsylvania
• Texas
• Asia-Pacific
• Australia
• China
• India
• Indonesia
• Japan
• Malaysia
• Philippines
• Singapore
• South Korea
• Taiwan
• Thailand
• Vietnam
• Europe, Middle East & Africa
• Denmark
• Egypt
• Finland
• France
• Germany
• Israel
• Italy
• Netherlands
• Nigeria
• Norway
• Poland
• Qatar
• Russia
• Saudi Arabia
• South Africa
• Spain
• Sweden
• Switzerland
• Turkey
• United Arab Emirates
• United Kingdom

Please Note: PDF & Excel + Online Access - 1 Year