Boston, MA -- (SBWIRE) -- 04/08/2014 -- 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

Enzymes, used as processing aids, in baking are the key differentiation factors for bakery improver manufacturers and a great source of product innovations and differentiation. The market for baking enzymes is expected to experience a growth of 8.2% from 2013 to 2019. The estimation is a result of regular research and development in the industry with widening application of baking enzymes, which 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).

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Carbohydrase has major applications within the baking industry, thus making it the largest type of baking enzyme used, followed by protease and lipase. China and the U.S. are important players in this market due to the extensive demand for baked products here.
Figure-1
Global Baking Enzymes Market Revenue, by Geography 2013-2019 ($Million)

Source: MarketsandMarkets Analysis

The segments of the baking enzymes market include types, applications, and geography. The market includes the applications of such as breads, cakes & pastries, biscuits & cookies, and others. The functions of baking enzymes in the bakery industry include dough improvement, extension of shelf life, enhanced crumb structure, prolonged softness, superior texture, and better appearance. All functions of baking enzymes have been considered in the study and the market has been segmented based on the same. The growth rate of baking enzymes may go higher in the next five years with regular research and development in the field and with the launch of new products that have different applications.

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