Baking Enzymes Market by Types (Carbohydrase, Protease, Lipase & Others) Worth $695.1 Million by 2019

According to the estimation, the global Baking Enzymes Market is expected to reach $695.1 million by 2019.


Dallas, TX -- (SBWIRE) -- 07/08/2014 -- The report defines “Baking Enzymes Market by Types (Carbohydrase, Protease, Lipase & Others), by Application (Bread, Biscuits & Cookies, Cake & Pastry & Others) & by Geography - 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.

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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).

This report analyses the baking enzymes market by geography, types, and applications. Geographically, the report is segmented into North-America Asia-Pacific, Europe, and Rest of the World. The types of baking enzymes included in this report are carbohydrase, protease, lipase, and others. The applications covered in this report are breads, biscuits & cookies, and cakes & pastries. The purpose of using baking enzyme in various applications may differ depending on the intended health benefits and functional characteristics of the ingredient.

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