Baking enzymes function in providing flour enhancement, dough stability, fermentation and relaxation, improving texture, volume and colour, prolonging crumb softness and springiness and ensuring longer lasting fresh bread. With increasing demand for quality, enzymes are seen as natural and innovative solutions in today’s baking businesses.
Enzymes used as processing aids in baking are the key differentiation factor for bakery improver manufacturers and a great source of product innovation and differentiation.
The market for baking enzymes is expected to experience a growth of 8.2% from 2013 to 2019. The estimation is the result of regular research and development in the industry with widening application of baking enzymes.
The baking enzymes market is driven by various factors, including the emerging baked products, declining use of emulsifiers, high disposable income and uncovering of health and nutritional values, among others.
The production of baking enzymes faces challenges in response of enzymes to changing temperature and pH. However, the effects of market drivers outweigh those of the restraints, and hence the market is anticipated to experience healthy growth in the coming years.
North America leads the global baking enzymes market due to the diverse consumption habits and health-conscious attitude of the population.
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