Europe Bakery Enzymes Market

Europe 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-7194 Publication Date: January-2022 Number of Pages: 89
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Market Report Description

The Europe Bakery Enzymes Market would witness market growth of 9.0% CAGR during the forecast period (2021-2027).

Baking involves the usage of enzymes from three sources: endogenous enzymes found in flour, enzymes linked to dominating microbe metabolic activity, and exogenous enzymes introduced to the dough. The addition of enzyme improvers to flour and dough is a common procedure for flour uniformity and baking aids. Enzymes are commonly used to alter dough rheology, gas retention, and crumb softness in bread production, as well as to alter dough rheology in pastry and biscuit production, change product softness in cake production, and prevent acrylamide accumulation in bakery items.

As per the Russian Guild of Bakers and Confectioners, the country has presently 1,148 bakeries. The growing number of bread market chains is responsible for this growth. Univar LLC, which is the distributor of chemical and ingredients and provider of value-added services, signed a deal with Novozymes to expand its geographical footprint in Russia’s baking industry. With the agreement, Univar expanded its platforms in the food and beverage market of Russia providing them with innovative process solutions, improving the quality and freshness of the baked goods. Their main focus is St. Petersburg and Moscow as these two cities dominate the majority of the bakery market of Russia.

The Germany market dominated the Europe Bakery Enzymes Market by Country in 2020, and would continue to be a dominant market till 2027; thereby, achieving a market value of $59.9 million by 2027. The UK market is poised to grow at a CAGR of 7.9% during (2021 - 2027). Additionally, The France market would experience a CAGR of 10.3% 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 Germany, UK, France, Russia, Spain, Italy, and Rest of Europe.

Free Valuable Insights: The Global Bakery Enzymes Market Size will Hit $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

  • Germany
  • UK
  • France
  • Russia
  • Spain
  • Italy
  • Rest of Europe

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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