Asia Pacific Bakery Enzymes Market

Asia Pacific Bakery Enzymes Market By Product Type (Lipase, Protease and Other Types), By Application (Breads, Cookies & Biscuits, Cakes & Pastries and Other Applications), By Form (Powder and Liquid), By Country, Opportunity Analysis and Industry Forecast, 2021 - 2027

Report Id: KBV-7193 Publication Date: January-2022 Number of Pages: 90
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Market Report Description

The Asia Pacific Bakery Enzymes Market would witness market growth of 10.7% CAGR during the forecast period (2021-2027).

Enzymes are the solutions that are used in the baking industry to improve crustiness or crust color and enhance properties of baked goods. By using enzymes, manufacturers can achieve smooth dough and excellent bread volume, bloom, and structure. Moreover, enzymes facilitate elasticity, softness, and moistness throughout the shelf life of baked products. Xylanases is one of the enzymes that have been utilized in the baking products since many years. These enzymes are utilized to enhance the quality of cakes, biscuits, and other baked products.

The baking industry is thriving in South China, particularly in large cities in the provinces of Fujian and Guangdong. Factors such as high disposable income encourage consumers to focus on their lifestyle and the hectic lifestyle is making prepared and ready-to-eat foods more adopted among the population. Moreover, some of the local players are striving hard to get market shares by rolling out unique flavors, on-site baking, innovative product names, and appealing store images. Women in China are the biggest consumer of these baked products; the market has also expanded widely in the e-commerce platforms.

The China market dominated the Asia Pacific Bakery Enzymes Market by Country in 2020, and would continue to be a dominant market till 2027; thereby, achieving a market value of $59.6 million by 2027. The Japan market is estimated to witness a CAGR of 11.6% during (2021 - 2027). Additionally, The India market would showcase a CAGR of 11.7% during (2021 - 2027).

Based on Product Type, the market is segmented into Lipase, Protease and Other Types. Based on Application, the market is segmented into Breads, Cookies & Biscuits, Cakes & Pastries and Other Applications. Based on Form, the market is segmented into Powder and Liquid. Based on countries, the market is segmented into China, Japan, India, South Korea, Singapore, Malaysia, and Rest of Asia Pacific.

Free Valuable Insights: The Worldwide Bakery Enzymes Market is Projected to reach USD 868.1 million by 2027, at a CAGR of 9.3%

The market research report covers the analysis of key stake holders of the market. Key companies profiled in the report include BASF SE, Koninklijke DSM N.V., Kerry Group PLC, DuPont de Nemours, Inc., Associated British Foods PLC (Wittington Investments Limited), Novozymes A/S, Advanced Enzyme Technologies Limited, Amano Enzyme, Inc., Sternenzym GMBH & CO. KG, and Lallemand, Inc.

Scope of the Study

Market Segments Covered in the Report:

By Product Type

  • Lipase
  • Protease
  • Other Types

By Application

  • Breads
  • Cookies & Biscuits
  • Cakes & Pastries
  • Other Applications

By Form

  • Powder
  • Liquid

By Country

  • China
  • Japan
  • India
  • South Korea
  • Singapore
  • Malaysia
  • Rest of Asia Pacific

Key Market Players

List of Companies Profiled in the Report:

  • BASF SE
  • Koninklijke DSM N.V.
  • Kerry Group PLC
  • DuPont de Nemours, Inc.
  • Associated British Foods PLC (Wittington Investments Limited)
  • Novozymes A/S
  • Advanced Enzyme Technologies Limited
  • Amano Enzyme, Inc.
  • Sternenzym GMBH & CO. KG
  • Lallemand, Inc.
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