Cake Enzymes Market Size Analysis
According to a research survey conducted by ChemView Consulting, in 2022, the Global Cake EnzymesMarket was worth US$ 1,622.6 Mn and is expected to grow at a CAGR of 6.4% over the forecast period. The market is expected to hit US$ 2,665.3 Mn by 2030 end.
Cake enzyme is often used to improve dough texture, gas retention, and crumb softness while making bread and other bakery goods like pastries and biscuits, produce softness in cake baking, and prevent acrylamide production in bakery products.
Cake Enzymes have numerous benefits, including maintaining the softness and freshness of the product, providing a long shelf life, cost optimization, improved viscosity, increased cake volume, generating appealing flavors and colors, increasing the nutritional value of the product, and improving the quality and texture of the product.
What are the causes driving the rise in demand for Cake Enzymes?
The bakery business has strong growth potential and is expected to be prominent in food processing. The reason for this is an increase in demand for bakery items, mostly bread, due to a busy lifestyle and a preference for fresh & ready-to-eat breakfast meals.
The growing consumption of bakery items, particularly the packaged kind, has boosted the market’s overall growth in terms of value sales. Rapid urbanization, increased disposable population income, bread, and cake consumption among millennials, bakery advancements, and a constantly changing buyer inclination boost the bakery industry’s demand for Cake enzymes.
What are the opportunities in the Cake Enzymes Market?
The increasing use of cake enzymes in bakeries, Hotels, Restaurants, and Cafes is a significant element driving the worldwide cake enzyme market. Furthermore, rising baker knowledge of the use of enzymes to improve cake quality and efficiency is likely to cause market growth over the forecast period.
The growing demand for bakery and confectionery goods in the food and beverage industry due to growing per capita income and shifting consumer habits, as well as increased consumer knowledge about packaged food, is fueling the expansion of the global cake enzymes market. Changes in consumption patterns and lifestyles encourage higher consumer spending in countries like India, Brazil, China, and South Africa, supporting cake enzyme market growth.
Quality-improving and cost-cutting enzymes are being discovered by an increasing number of worldwide cake producers.
The COVID-19 epidemic has had a marginally unfavorable influence on the market. The lockdown during the COVID-19 outbreak that a significant percentage of the bakery and food service industries being closed has affected the selling of cake enzymes worldwide.
Furthermore, the strict lockdown prompted factories to reduce their output, effectively halting production. As a result, the growth of the cake enzymes sector in 2020 was hampered.
Why is the Bread segment of Cake Enzymes expected to grow at the fastest CAGR?
Bread accounted for the biggest market share in the global market in 2020, and this dominance is likely to continue throughout the forecast period. The reason for this is the widespread consumption of bread as a convenience food by customers worldwide.
The need for high-quality bread with all desired qualities is enzyme expansion’s primary driver. Enzymes such as amylases, xylanases, and cellulases are considered natural ingredients due to their capacity to improve bread quality by acting as dough conditioners and anti-staling agents.
Why is the Powder segment likely to grow rapidly throughout the forecast period?
In 2020, the powder segment held the highest market share and will likely maintain its dominance throughout the forecast period. End customers in the market, including the bakery and food service industries, prefer powdered baking enzymes.
Which type of cake enzyme is predicted to lead the cake enzyme market in the forecast year?
Because of its widespread use in the preparation of various bakery items, the carbohydrase sector is expected to dominate the worldwide cake enzyme market. Carbohydrase enzyme has great thermal stability and can potentially improve the texture and shelf-life of food products, which is predicted to increase demand and contribute to the segment’s growth during the forecast year.
Why is the North American region cementing its global dominance in the Cake Enzymes Market?
Because of its diversified eating preferences, North America dominates the global cake enzymes market. The health-conscious attitude of the people.
The region’s high consumption of baked goods is a major element driving growth in the research & development sector, increasing the expansion of the enzymes market and leading to the development of higher-value products.
Why is the Asia Pacific region a viable market for Cake Enzymes?
The Asia Pacific is predicted to rise rapidly during the forecast year, owing to rapid growth in the region’s food processing industry, which is linked to the increasing population of the region’s key economies, such as India and China. Rising product releases in Asia-Pacific, together with increased government backing for the usage of cake enzymes in baked goods, are also projected to boost the cake enzyme market’s growth.
The global bakery enzymes market is highly fragmented, with various players present. New product development, mergers, acquisitions, expansion, and collaborations are the most favored techniques to fuel market growth.
Key competitors in the worldwide bakery enzymes market are focusing on important strategies to overcome competition and maintain and improve their share worldwide.
Some of the key developments that have taken place in the Cake Enzymes Market include:
A list of some of the critical suppliers present in the market is:
Market Segments Covered in Report
By Region and Country:
Global Cake EnzymesMarket 2022-2030: Report Coverage and Highlights
|Historical data available for||2017-2021|
|Market analysis||USD Million for Value and Tons for Volume, and CAGR from 2022 to 2030|
|Key regions covered||North America, Latin America, Europe, Asia-Pacific, Middle East, and Africa|
|Key countries covered||US, Canada, Brazil, Mexico, Germany, Italy, France, UK, Spain, Netherlands, Norway, Russia, China, Japan, South Korea, India, Indonesia, Thailand, Vietnam, Australia & New Zealand, Saudi Arabia, Turkey, UAE, South Africa, Nigeria, Egypt|
|Key segments covered||By Type, Form, Application, and Region|
|Customization scope||Available upon Request|
|Pricing and purchase options||Available upon Request|
Market Size Data
Value Chain Analysis
North America: U.S., Canada
Latin America: Brazil, Mexico, Argentina, Central America, Rest of Latin America
Western Europe: Germany, Italy, France, UK, Spain, Poland, Romania, Rest of Western Europe
Eastern Europe: Russia & Belarus, Balkan Countries, Baltic Countries, Central Asia, Rest of Eastern Europe
Middle East & Africa: KSA, UAE, Turkey, Israel, Northern Africa, South Africa, Rest of Middle East & Africa
East Asia: China, Japan, South Korea
South Asia & Pacific: India, ASEAN, Australia & New Zealand, Rest of South Asia & Pacific
Why Choose CVC Market Research?;
In the forecast period between 2022 and 2030, the market is expected to grow at a CAGR of 6.4%.
The bakery business has strong growth potential and is expected to be prominent in food processing. The reason for this is an increase in demand for bakery items, mostly bread, due to a hectic schedule and a desire for fresh and ready-to-eat morning meals.
Major global Cake EnzymesMarket players are Cargill, Incorporated, ADM, Associated British Foods plc, DSM, Kerry Group plc, AAK AB, British Bakels, Corbion, International Flavors & Fragrances Inc, Dawn Food Products, Inc., BASF SE, DuPont, Aumenzymes, Amano Enzymes Inc. and Soufflet Biotechnologies.
Uncertain demand projections and supplier networks may be problematic restricting factors in the cake enzymes market growth.
The North American region is expected to account for the largest share of market revenue in the Global Cake Enzymes market.
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