Alpha-Amylase Baking Enzyme Market Size, Share & Trends Analysis Report By Source (Fungi, Plant-based), By Application (Bread, Cookies & Biscuits), By Region (North America, Europe), And Segment Forecasts, 2024 - 2030

Alpha-Amylase Baking Enzyme Market Size, Share & Trends Analysis Report By Source (Fungi, Plant-based), By Application (Bread, Cookies & Biscuits), By Region (North America, Europe), And Segment Forecasts, 2024 - 2030

Alpha-Amylase Baking Enzyme Market Growth & Trends

The global alpha-amylase baking enzyme market is anticipated to reach USD 422.94 million by 2030 and is anticipated to expand at a CAGR of 3.6% from 2024 to 2030, according to a new report by Grand View Research, Inc. Alpha-amylase enzymes play a crucial role in the baking industry by breaking down starches into simpler sugars. This process enhances dough handling properties, resulting in improved bread volume, texture, and overall quality. Consumers and bakers alike are increasingly seeking high-quality products, and these products contribute to achieving these standards.

As consumers become more conscious of the ingredients in their food, there is a growing demand for clean-label products. Alpha-amylase enzymes can be used as natural and clean-label additives, replacing traditional chemical additives. This trend is particularly significant in developed markets where consumers are looking for simpler and more natural ingredient lists. Further, with the global population on the rise and changing dietary habits, there is a growing demand for baked goods, including bread. They help bakers meet this demand by improving the efficiency of the baking process, allowing for higher production volumes without sacrificing quality which influences the growth rate of the alpha-amylase baking enzymes market.

Ongoing research and development in enzyme technology have led to the creation of more effective and versatile alpha-amylase enzymes. These advancements make it easier for bakers to tailor enzyme usage to specific recipes and process requirements, further driving the adoption of these products in the baking industry. Moreover, the rise in gluten-free and specialty baked goods has also contributed to the increased product demand. These enzymes can improve the texture and quality of gluten-free products, providing a better eating experience for consumers with dietary restrictions.

On the other hand, in some regions, regulatory approval for the use of enzymes in food production may be a hurdle. There might be strict regulations or a lengthy approval process for new additives, which can slow down the adoption of alpha-amylase enzymes in certain markets. For instance, according to FoodNavigator Europe, the re-registration procedure and the anticipated approval timeline for food enzymes under the new European regulations imply that it will take a longer time for innovations to reach consumers.

Alpha-Amylase Baking Enzyme Market Report Highlights

• Plant-based sources witnessed the highest growth rate of approximately 4.1% over the forecasted period. The rise of vegan and vegetarian lifestyles has led to a growing demand for plant-based alternatives in all aspects of the food industry, including baking. Plant-based alpha-amylase enzymes cater to consumers who prefer products that align with their ethical and dietary choices
• Cookies & Biscuits application witnessed a high growth rate of 4.0% over the forecasted period. By breaking down starches into sugars, alpha-amylase enzymes can contribute to increased sweetness perception in cookies and biscuits. This allows bakers to potentially reduce the amount of added sugar in recipes while maintaining the desired level of sweetness, addressing consumer concerns about excessive sugar intake
• North America dominated the market owing to rapid technological advancements, presence of large food & beverages industry, changing consumer preferences & trends, and global market presence of some of the key manufacturing companies
• Key industry participants include Novozymes A/S, DuPont, DSM, Puratos N.V., Infinita Biotech, International Flavors & Fragrances Inc., Mianyang Habio Bioengineering Co., Ltd., Jiangsu Yiming Biological Technology Co., Ltd., Amano Enzyme, Antozyme Biotech, and AB Enzymes, among others
• In June 2023, Health Canada approved the utilization of alpha-amylase enzyme (α-amylase) from Bacillus subtilis ROM into bakery products, especially, bread, flour, whole wheat flour, and other unstandardized bakery products

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