Baking Enzymes Market Size, Share and Industry Analysis Report by Product (Proteases, Lipases, Carbohydrases [Amylases, Xylanases, Cellulases, Pectinases, Lactases], Polymerases & Nucleases, Phytases, Catalyses) and Application (Bread, Cake, Biscuit), Reg

Baking Enzymes Market Size, Share and Industry Analysis Report by Product (Proteases, Lipases, Carbohydrases [Amylases, Xylanases, Cellulases, Pectinases, Lactases], Polymerases & Nucleases, Phytases, Catalyses) and Application (Bread, Cake, Biscuit), Regional Outlook, Growth Potential, Competitive Market Share & Forecast, 2021 - 2027

The baking enzymes market is estimated to record significant growth by 2027 on account of the booming food & beverage industry across the globe.

Baking enzymes have been shown to increase the product life, storage capability, and improve the overall dough & bread characteristics, such as dough handling, gas retention, texture, sliceability, and texture. Escalating global demand for baked products and ready-to-eat food items has augmented industry uptake over the past few years.

The baking enzymes market has been segmented based on application, product, and region. In terms of product, the market has further been divided into catalases, proteases, phytases, lipases, polymerases & nucleases, carbohydrases, and others. The lipases product segment is slated to witness optimistic growth over the review period owing to their extensive application in the baking industry for replacing or enhancing existing emulsifiers by degrading wheat lipids during the generation of emulsifying lipids in situ.

Under carbohydrases, the market has been categorized into lactases, amylases, pectinase, xylanases/hemicellulase, and cellulase. The amylases segment is projected to garner sizable gains by 2027 owing to its beneficial properties. Amylase contributes to crumb softness and anti-staling qualities while also providing intermediate thermostability, which is likely to fuel segmental demand in the coming years.

The xylanases/hemicellulase segment holds more than 7% market share and is set to grow at a sturdy pace through the assessment timeline. Widespread application of xylanases in the baking industry to aid in attaining desirable effects on the rheological properties of dough and organoleptic properties of bread by combining them with other enzymes is estimated to fuel product demand.

The cellulase segment is anticipated to progress at a robust growth rate over the study period owing to its significant contribution in gluten network formation. Cellulase is primarily involved in the elimination of insoluble arabinoxylans, which contributes to the creation of gluten networks. The pectinase segment is foreseen to register a notable market share by 2027 due to its various advantageous properties, such as high stability, enhanced dough viscosity, and better moldable form.

The lactases segment accounts for over 19% market share and is expected to expand at a growth rate of around 7% through the stipulated timeframe. This growth is attributed to the extensive application of lactase in the bakery industry.

The polymerases & nucleases product segment is poised to reach a considerable valuation by the end of 2027. Polymerases & nucleases play a central role in food manufacturing for ensuring biological safety by detecting unhealthy microbes, owing to which the segment is likely to observe high demand.

The catalases product segment is estimated to exhibit a solid growth trajectory over the forecast period due to its primary application in the baking industry for removing oxygen from food products. Catalases help in extending the storage capability as well as in removing glucose from egg white before drying, which is set to drive segmental expansion over the next few years. The others product segment is foreseen to develop at a steady pace between 2021 and 2027. Other baking enzyme products include laccases, levan, and so on. Laccases are primarily used to improve the texture of baked goods.

From the application perspective, the baking enzymes market has been bifurcated into biscuits, cakes, bread, and others. In 2020, the biscuits application segment held a market share of nearly 25% and is speculated to progress at a CAGR of approximately 7% through the analysis timeframe. The others application segment accounts for about 5% of the overall baking enzyme market and is likely to expand at a considerable pace over 2021-2027. Other applications of baking enzymes include pastry, butter, and cheese, among many others.

On the regional front, the LATAM baking enzymes market is poised to gain substantial traction through the study timeline owing to mounting demand for baked goods and RTE food products. Meanwhile, the MEA baking enzymes market is set to witness exponential growth over the review period, mainly driven by Saudi Arabia, UAE, and Egypt due to the massive presence of the middle-class population that is stimulating the demand for baked food items.