The Global Bread Improvers Market size is expected to reach $2.2 billion by 2030, rising at a market growth of 6.1% CAGR during the forecast period. In the year 2022, the market attained a volume of 3,832.9 hundred tonnes, experiencing a growth of 5.8% (2019-2022).
Oxidizing agents are crucial in the market, contributing to the overall quality and characteristics of bakery products. Consequently, the Oxidizing agents segment captured $ 153.5 million revenue in the market in 2022. Also, the Russia market would utilize 20.09 hundred tonnes of Oxidizing agents in the market in 2030. These agents, which include ascorbic acid (vitamin C), potassium bromate, and enzymes like glucose oxidase, act by facilitating the oxidation of certain compounds in the dough. This process helps strengthen the dough structure, improve volume, and enhance the texture of the final baked goods.
It often contains enzymes, emulsifiers, and other ingredients that accelerate the fermentation and proofing processes. This helps reduce the overall production time in the bakery, allowing for a more efficient and faster breadmaking process. As the food industry increasingly adopts automation, including in bakery operations, it facilitates the integration of automated systems, further enhancing efficiency and reducing the need for manual intervention.
Additionally, the global bakery industry is experiencing a surge in demand due to population growth, urbanization, and changing consumer lifestyles. Globally, the bakery product sector is projected to grow at a growth rate of 3.7% by 2026. Bakeries are under pressure to produce larger quantities of bread to meet this increased demand. Bread improvers assist in managing larger-scale production by ensuring consistency and quality across batches.
However, Manufacturers in the market may face difficulties in marketing and positioning their products effectively if they contain ingredients perceived as artificial. Creating compelling narratives highlighting the benefits of bread improvers while addressing clean-label concerns becomes essential. Balancing functionality and naturalness in product formulations is a strategic challenge for companies in this market.
Drivers 
Restraints 
Opportunities 
Challenges Based on form, the market is bifurcated into powdered and liquid. In 2022, the liquid segment witnessed a 35.70% revenue share in the market. In terms of volume, liquid segment would register 2,465.3 hundred tonnes in 2030. Unlike traditional dry improvers, the liquid form offers many benefits, from easy incorporation into the dough to enhanced homogeneity. This liquid form is a blend of enzymes, emulsifiers, and other functional ingredients in liquid form, revolutionizing the way bakers approach the art and science of breadmaking.
Based on type, the market is segmented into emulsifiers, enzymes, oxidizing agents, reducing agents, and acidulants. The emulsifiers segment held the 41.14% revenue share in the market in 2022. In terms of volume, emulsifiers segment registered 1,819.9 hundred tonnes in 2022. Emulsifiers can contribute to the health profile of bread by influencing its nutritional content.
On the basis of application, the market is divided into bread, buns, & rolls, cakes, pastries, pizza dough, and others. In 2022, the pastries segment witnessed a 17.01% revenue share in the market. In terms of volume, pastries segment would register 1,194.4 hundred tonnes in 2022. It enhance pastries' quality, texture, and shelf life. Manufacturers are innovating with pastry formulations, incorporating specialized improvers to achieve flakiness in croissants, softness in Danish pastries, and improved structure in puff pastries.
By end user, the market is segmented into artisanal bakeries, bakery chains, industrial bakeries, quick-service restaurants, and others. The artisanal bakeries segment held the 32.45% revenue share in the market in 2022. In terms of volume, artisanal bakeries segment make use of 1,264.8 hundred tonnes in 2022. Emulsifiers play a crucial role in enhancing the stability of dough, a fundamental aspect of bread production. By interacting with water and fat molecules, emulsifiers create a more uniform and stable dough structure.
Free Valuable Insights: Global Bread Improvers Market size to reach USD 2.2 Billion by 2030
By region, the market is segmented into North America, Europe, Asia Pacific, and LAMEA. The Asia Pacific segment procured a 29.91% revenue share in the market in 2022. In terms of volume, Asia Pacific segment would consume 2,279.0 hundred tonnes in 2022. The Asia Pacific region is undergoing a shift in dietary preferences, with an increasing inclination towards Western-style baked goods.
The Market is characterized by intense competition driven by the growing demand for high-quality bread products and the constant innovation in bakery ingredients. Key players in the market continually strive to differentiate themselves through product development, strategic partnerships, and expansion into emerging markets. Additionally, the market is witnessing increasing focus on organic and clean label bread improvers, reflecting consumer preferences for healthier options. Overall, the competition in the Market remains robust, with companies vying for market share by offering innovative solutions that enhance bread quality, texture, and shelf life while meeting evolving consumer demands.
| Report Attribute | Details |
|---|---|
| Market size value in 2022 | USD 1.4 Billion |
| Market size forecast in 2030 | USD 2.2 Billion |
| Base Year | 2022 |
| Historical Period | 2019 to 2021 |
| Forecast Period | 2023 to 2030 |
| Revenue Growth Rate | CAGR of 6.1% from 2023 to 2030 |
| Number of Pages | 444 |
| Number of Table | 970 |
| Quantitative Data | Volume in Thousand Units, Revenue in USD Billion, and CAGR from 2019 to 2030 |
| Report coverage | Market Trends, Revenue Estimation and Forecast, Segmentation Analysis, Regional and Country Breakdown, Porter’s 5 Forces Analysis, Company Profiling, Companies Strategic Developments, SWOT Analysis, Winning Imperatives |
| Segments covered | Type, Form, Application, End User, Region |
| Country scope |
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| Companies Included | Puratos NV/SA, Corbion N.V., Lesaffre Group, Koninklijke DSM N.V., International Flavors & Fragrances Inc, Archer Daniels Midland Company, Kerry Group PLC, Bakels Worldwide (EMU AG), Oy Karl Fazer Ab, Glanbia PLC |
By Form (Volume, Hundred Tonnes, USD Billion, 2019-2030)
By Type (Volume, Hundred Tonnes, USD Billion, 2019-2030)
By Application (Volume, Hundred Tonnes, USD Billion, 2019-2030)
By End User (Volume, Hundred Tonnes, USD Billion, 2019-2030)
By Geography (Volume, Hundred Tonnes, USD Billion, 2019-2030)
The Market size is projected to reach USD $2.2 billion by 2030.
Surge in demand for improved bread quality are driving the Market in coming years, however, Regulatory challenges and compliance issues restraints the growth of the Market.
Puratos NV/SA, Corbion N.V., Lesaffre Group, Koninklijke DSM N.V., International Flavors & Fragrances Inc, Archer Daniels Midland Company, Kerry Group PLC, Bakels Worldwide (EMU AG), Oy Karl Fazer Ab, Glanbia PLC
In the year 2022, the market attained a volume of 3,832.9 hundred tonnes, experiencing a growth of 5.8% (2019-2022).
The Bread, Buns, & Rolls segment is leading the Market by Application in 2022; thereby, achieving a market value of $758.2 million by 2030.
The Europe region dominated the Market by Region in 2022, and would continue to be a dominant market till 2030; thereby, achieving a market value of $742.9 million by 2030.
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