Global Bread Improver Market Research Report 2023-Competitive Analysis, Status and Outlook by Type, Downstream Industry, and Geography, Forecast to 2029

Global Bread Improver Market Research Report 2023-Competitive Analysis, Status and Outlook by Type, Downstream Industry, and Geography, Forecast to 2029

A bread improver is any ingredient or chemical substance added to bread dough to enhance its texture or otherwise improve its texture. Dough conditioners may include enzymes, yeast nutrients, mineral salts, oxidizing and reducing agents, bleaching agents and emulsifiers. They are food additives combined with flour to improve the baking function. Used in bread making, it can promote bread softness and increase bread bake elasticity, and effectively delay bread aging. Flour treatment agent is used to increase the fermentation speed of the dough, improve the strength and processability of the dough. Although they are an important part of modern factory baking, some small-scale bakers refuse to use them and instead use longer fermentation times to produce a deeper flavor. These reagents are usually sold as a mixture of soy flour because only a small amount is needed.

Market Overview:

The latest research study on the global Bread Improver market finds that the global Bread Improver market reached a value of USD 2665.86 million in 2022. It’s expected that the market will achieve USD 3865.81 million by 2028, exhibiting a CAGR of 6.39% during the forecast period.

More than one million lives have been lost to COVID-19 since the start of 2020 and the toll continues to rise. Many more have suffered a serious illness. Close to 90 million people are expected to fall into extreme deprivation this year. Compared with the IMF report released in June, the global economic contraction in 2020 will not be as severe as previously predicted. This revision reflects a better-than-expected economic recovery in the second quarter. Global growth is projected at 5.2 percent in 2021, a little lower than in the June 2020 WEO Update, reflecting the more moderate downturn projected for 2020 and consistent with expectations of persistent social distancing. This is the worst global recession in decades, despite the huge efforts of governments with the support of fiscal and monetary policies to deal with the economic downturn. But from a long-term perspective, it is expected that the severe recession caused by the pandemic will cause a prolonged economic depression by reducing investment. Should COVID-19 outbreaks persist, should restrictions on movement be extended or reintroduced, or should disruptions to economic activity be prolonged, the recession could be deeper. Businesses might find it hard to service debt, heightened risk aversion could lead to climbing borrowing costs, and bankruptcies and defaults could result in financial crises in many countries. Under such unfavorable circumstances, there will still be a possibility of a global decline in 2021.

The COVID-19 crisis, lockdown period, and all measures taken to limit the spread of the virus have caused considerable destruction and fear, affecting all aspects of business and social life. The outbreak of COVID-19 has led to the global economic downturn and the break of the industrial chain, which has adversely affected the bread improver industry. The purchasing power and consumption levels of residents have been weakened, especially in some regions or countries with severe COVID-19 epidemics. COVID-19 has caused restrictions on traffic and transportation, and a large number of factories have stopped production and work. This is not good for the development of the bread conditioner industry, because bakery, bakeries, and cake shops have been forced to close. Therefore, overall, COVID-19 is not good for the bread conditioner market.

The downstream market demand continues to grow.

With the continuous development of the entire economy and society, the global population continues to grow, and the demand for food continues to increase. This drives the demand for baked goods, such as whole wheat and multigrain breads, which are healthier and provide more value and variety. These products are becoming more and more popular in fast food restaurants around the world. Consumers’ demand for convenience foods has increased significantly, including baked goods, mainly bread. This consumer demand has also put pressure on baked goods manufacturers to demand higher yields. Therefore, the demand for baking ingredients, such as bread improvers that promote the production process, has gained high appeal. Residents’ increasing market demand for bread improvers will help drive the development of the bread improver market.

The frequency of food safety issues and increasingly strict policies.

In recent years, the food industry has continued to develop rapidly, and related industries have also grown, such as bread improvers. However, the development of some food safety issues has adversely affected the food industry. With the continuous development of food and related industries, the implementation of strict government regulations on the use of ingredients in bakery products is expected to hinder the growth of the bread improver market.

Region Overview:

In global comparison, a significant portion of the revenue was generated in Europe (39.82% in 2021).

Company Overview:

Puratos Group is one of the major players operating in the Bread Improver market, holding a share of 10.64% in 2022.

Puratos Group

Puratos is an international group offering a full range of innovative products, raw materials and application expertise to the bakery, patisserie and chocolate sectors. Puratos is a producer of ingredients for the bakery and patisserie and the chocolate sectors.

Lesaffre

The Lesaffre Group is the world leader in yeast, yeast extracts, and baking ingredients, with an industrial presence in more than 50 countries and 10,000 employees throughout the world. The Lesaffre Group has been family-owned since 1853, and headquartered in Lille, France. Cooperate with customers, partners, customers and researchers to find more relevant answers to the needs of food, health, nature and respect for the environment.

Segmentation Overview:

By type, Inorganic segment accounted for the largest share of market in 2021.

Application Overview:

The market's largest segment by application is the segment Bread, with a market share of 70.4% in 2021.

Bread

Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history, it has been a prominent food in large parts of the world. Bread may be leavened by naturally occurring microbes, chemicals, industrially produced yeast, or high-pressure aeration which creates the gas bubbles that fluffs up bread. In many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production. Bread improvers and dough conditioners are often used in producing commercial breads to reduce the time needed for rising and to improve texture and volume. The substances used may be oxidising agents to strengthen the dough or reducing agents to develop gluten and reduce mixing time, emulsifiers to strengthen the dough or to provide other properties such as making slicing easier, or enzymes to increase gas production.

Cakes

The cake is a form of sweet food made from flour, sugar, and other ingredients, that is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate, and that share features with other desserts such as pastries, meringues, custards, and pies. The most commonly used cake ingredients include flour, sugar, eggs, butter or oil or margarine, a liquid, and a leavening agent, such as baking soda or baking powder. Common additional ingredients and flavorings include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with fruit preserves, nuts or dessert sauces (like pastry cream), iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit. Cake is often served as a celebratory dish on ceremonial occasions, such as weddings, anniversaries, and birthdays.

Viennoiserie

Viennoiseries are baked goods made from a yeast-leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar), which give them a richer, sweeter character that approaches that of pastry. The dough is often laminated. Viennoiseries are typically eaten at breakfast or as snacks. Examples include: croissants; Vienna bread and its French equivalent, and so on.

Key Companies in the global Bread Improver market covered in Chapter 3:

Bakels Worldwide
E.I Du Pont De Numours and Company
Ireks GMBH
AB Mauri
Oriental Yeast Co. Ltd.
Angel Yeast
Group Soufflet
Fazer Group
Puratos Group
Kerry Group
Archer Daniels Midland Company
Corbion N.V
Lesaffre

In Chapter 4 and Chapter 14.2, on the basis of types, the Bread Improver market from 2018 to 2029 is primarily split into:

Organic
Inorganic

In Chapter 5 and Chapter 14.3, on the basis of Downstream Industry, the Bread Improver market from 2018 to 2029 covers:

Bread
Cakes
Viennoiserie
Others

Geographically, the detailed analysis of consumption, revenue, market share and growth rate, historic and forecast (2018-2029) of the following regions are covered in Chapter 8 to Chapter 14:

North America (United States, Canada)
Europe (Germany, UK, France, Italy, Spain, Russia, Netherlands, Turkey, Switzerland, Sweden)
Asia Pacific (China, Japan, South Korea, Australia, India, Indonesia, Philippines, Malaysia)
Latin America (Brazil, Mexico, Argentina)
Middle East & Africa (Saudi Arabia, UAE, Egypt, South Africa)