(PRWEB) March 20, 2014
The report defines “Baking Enzymes Market by Geography (North America, Europe, Asia-Pacific, Row), by Types (Carbohydrase, Protease, Lipase & Others) & by Application (Bread, Biscuits & Cookies, Cake & Pastry & Others) - Global Trends & Forecasts to 2019” and segments the global baking market with analysis and forecasts of the market value of the types and applications of baking enzymes.
The report also identifies driving and restraining factors of the global market with analysis of trends, opportunities, winning imperatives, and challenges.
Browse more than 103 market data tables with 27 figures spread through 210 pages and in-depth TOC on "Baking Enzymes Market - Global Trends & Forecasts to 2019"
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The market is segmented and values are forecasted on the basis of major regions such as North America, Europe, Asia-Pacific (APAC), and Rest of the World (ROW). Key countries are covered and forecasted for each region. Further, the market is segmented on the basis of application and type.
According to the report published by MarketsandMarkets, baking enzyme market is estimated to grow at a healthy CAGR of 8.2%
Baking enzymes function in providing flour enhancement, dough stability, fermentation and relaxation, improving texture, volume and color, 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 result of regular research and development in the industry with widening application of baking enzymes. The three major types of baking enzymes carbohydrases, proteases, and lipases are mainly involved in the conversion of carbohydrates to simple sugars, longer fragment protein chains to shorter fragment protein chains, and hydrolysis of fats (lipids).
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.
The report also touches on various other important aspects of the market. It includes an analysis of the competitive landscape. In addition, key players of this market have also been profiled.
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