The global Cake Enzyme Market is anticipated to be valued at USD 367.0 Million in 2022, forecast to grow at a CAGR of 5.2% to be valued at USD 609.3 Million from 2022 to 2032. Growth is attributed to the growing demand for bakery and confectionery products in food and beverages.
| Data Points | Key Statistics |
|---|---|
| Growth Rate (2016 to 2021) | 3.4% CAGR |
| Expected Market Value (2022) | USD 367.0 Million |
| Anticipated Forecast Value (2032) | USD 609.3 Million |
| Projected Growth Rate (2022 to 2032) | 5.2% CAGR |
The enzymes are biological compounds usually proteins having properties, i.e., heat sensitivity, optimum temperature, and pH. Enzymes such as fungal alpha-amylases and Maltogenic alpha-amylases, glucose oxidase, lipase, and many more enzymes are used in bakery products such as pastries, cakes, cookies, etc.
The cake contains a high level of fat and sugar and is frozen which decreases staling matters. Caking enzymes such as maltogenic alpha-amylases and maltotetrahydrolases are used for reducing Staling issues. Staling is occurred due to changes in the starch structure during storage.
The demand for bakery enzymes is anticipated to witness a swift rise during the forecast period, due to rising demand for bakery products across the globe, especially in developed markets. The presence of numerous functional properties in bakery enzymes is expected to fuel their demand for the production of bakery products, which in turn is projected to fuel their market growth.
Excessive Research and Development costs and strict and critical guidelines to handle enzyme production and usage are the major factors that are anticipated to limit the growth of the cake enzyme market in the forthcoming years.
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The rising use of cake enzymes in the bakery and HoReCa (Hotels, Restaurants, and Cafes) is one of the major factors that is expected to propel the growth of the global cake enzymes market during the forecast period. Moreover, the increasing awareness among bakers regarding the utilization of enzymes to improvise the quality and efficiency of cakes is another factor anticipated to fuel the market in the forthcoming years.
The growing demand for bakery and confectionery products in the food and beverages industry due to increasing per capita income and changing the lifestyle of consumers, rise in awareness about packaged food are some other factors responsible for the growth of the cake enzymes market.
The enzymes help to increase the taste and quality of cake and other bakery products, which is also expected to increase the growth of the global cake enzymes market during the forecast period. More and more cake manufacturers across the world are discovering quality-improving and cost-cutting enzymes.
The bakery industry possesses high growth potential and is anticipated to garner a remarkable position in the food processing sector. This is attributed to the surge in demand for bakery items majorly bread, owing to busy lifestyles and an increase in preference for fresh & ready-to-eat breakfast food.
The surge in consumption of bakery products, especially the packaged variety, has increased the overall growth of the market, in terms of value sales. Rapid urbanization, increment in disposable income of the population, rise in trend of bread & cakes among millennials, developments in bakeries, and continuously changing buyer inclination drive the demand for cake enzymes from the bakery industry.
An unstable demand forecast and supply chain are the major factors that are expected to limit the growth of the Cake Enzyme Market during the forecast period. In addition, emulsifiers and other additives are used to improve the shelf life and other valuable aspects of bread.
However, because these synthetic emulsifiers have a detrimental influence on health after intake, such as high blood pressure and diabetes, their use in bread products must be restricted, potentially stifling market growth.
Further, excessive consumption of bakery products such as bread, cookies, and others may affect human health negatively, which in turn is anticipated to impede the growth of the cake enzyme market over the analysis period. Furthermore, stringent governmental regulations on the usage and commercialization of food enzymes are expected to hamper the market growth during the forecast period.
Excessive Research and Development costs and strict and critical guidelines to handle enzyme production and usage are other factors that are anticipated to obstruct the growth of the cake enzyme market in the forthcoming years.
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In terms of regional platforms, North America holds the largest market share in the Cake Enzyme market. The region is expected to accrue a revenue share worth 31.1% in 2022. North America is projected to dominate the cake enzyme market, attributed to the high consumption of baked goods by population-based in North America, especially in the USA.
Increased consumer inclination towards processed and convenience food products, of which, baked goods are a major part, is expected to fuel the growth of the cake enzyme market in North America.
In addition, the rising trend for nutritional diet patterns, especially in the USA will essentially support regional growth. The implementation of new regulations in this region permits the manufacturers to not describe or enlist information on the use of baking enzymes on the product packaging.
This relaxation in the legislation of bakery products enables the growing use of baking enzymes by manufacturing companies to extract the best quality product in a more advanced and cost-effective output.
According to Future Market Insights, Europe is expected to hold significant growth opportunities for Cake Enzyme and is expected to reach a share of 28.6% in 2022. Europe is expected to foresee significant growth in the Cake Enzyme market in the near future, owing to the larger production and consumption trend observed in the region.
Germany has the largest market share in the cake enzyme market, owing to the widespread consumption of bakery products, resulting in several bakery industries demanding the baking enzyme to provide high-quality bakery goods to the market.
Due to the consumption of bakery goods such as bread and pastries in daily diets, Germany has occupied the largest market share in the European market. Because of the high consumption of enzymes through baking goods, the United Kingdom is leading the growth. Several companies in the region are working to develop enzymes that can be used to produce baked goods.
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According to Future Market Insights, Asia-Pacific is expected to grow with lucrative growth opportunities for Cake Enzyme Market and is expected to reach a significant share of 25.4% in 2022.
The Cake Enzyme Market in Asia Pacific is expected to grow at a rapid pace during the forecast years, due to rapid growth in the food processing industry of the region, attributed to the increasing population of the major economies of Asia Pacific, such as India and China.
Further, increased product launches in the Asia Pacific, coupled with increased governmental support for the use of bakery enzymes in baked goods further expected to aid the rise of the cake enzyme market in the region.
According to Future Market Insights, the Middle East & Africa are expected to provide significant growth opportunities for Cake Enzyme Market and are expected to reach a share of 12.8% in 2022.
Rapid urbanization along with increasing awareness among consumers regarding the benefits of baking enzymes is driving the industry growth in the region. Further, the presence of prominent bakery companies along with demand for bread and other ready-to-eat bakery and confectionery food product has resulted in proliferating the enzymes demand among the bakery food manufacturers in the Middle East & Africa.
There are many prominent market players in the Cake Enzyme Market such as Novozymes, DuPont, AB Enzymes, Fermentech Labs, Fermex Solutions, and Grain Improvers BV, among others, which are working hand-in-hand to provide the best-in-class Cake Enzyme for enhancing the global arena.
However, there are many global start-ups in the cake enzyme market, which are stepping forward in matching the requirements of the Cake Enzyme domain.
Some of the key participants present in the global Cake Enzyme market include DSM Nutritional Products AG, Novozymes, DuPont Nutrition & Health, Advanced Enzymes, AB Enzymes, Amano Enzymes, Stern Enzyme, and Dyadic International Inc. among others.
Attributed to the presence of such a high number of participants, the market is highly competitive. While global players such as DSM Nutritional Products AG, Novozymes, and DuPont Nutrition & Health, Advanced Enzymes, account for considerable market size, several regional-level players are also operating across key growth regions, particularly in North America.
Recent Development
| Report Attribute | Details |
|---|---|
| Growth Rate | CAGR of 5.2% from 2022 to 2032 |
| Base Year for Estimation | 2021 |
| Market Value in 2022 | USD 367.0 Million |
| Market Value in 2032 | USD 609.3 Million |
| Historical Data | 2016 to 2021 |
| Forecast Period | 2022 to 2032 |
| Quantitative Units | Revenue in USD Million, Volume in Kilotons, and CAGR from 2022 to 2032 |
| Report Coverage | Revenue Forecast, Volume Forecast, Company Ranking, Competitive Landscape, Growth Factors, Trends, and Pricing Analysis |
| Segments Covered | Type, End Users, Region |
| Regions Covered | North America; Latin America; Europe; Asia Pacific; Middle East & Africa |
| Key Countries Profiled | United States of America, Canada, Brazil, Mexico, Germany, United Kingdom, France, Spain, Italy, China, Japan, South Korea, Malaysia, Singapore, Australia, New Zealand, GCC Countries, South Africa, Israel |
| Key Companies Profiled | DSM Nutritional Products AG; Novozymes; DuPont Nutrition & Health; Advanced Enzymes; AB Enzymes; Amano Enzymes; Stern Enzyme; Dyadic International Inc.; Cargill Inc.; AAK AB |
| Customization | Available Upon Request |
FMI projects the global Cake Enzyme market to expand at a 5.2% value CAGR by 2032
North America is expected to be the most opportunistic Cake Enzyme market, expanding at a 31.1% market share
DSM Nutritional Products AG, Novozymes, and DuPont Nutrition & Health, Advanced Enzymes are some prominent Cake Enzyme players
1. Executive Summary | Cake Enzyme Market 2. Market Overview 3. Market Background 4. Global Market Analysis 2016 to 2021 and Forecast, 2022 to 2032 5. Global Market Analysis 2016 to 2021 and Forecast 2022 to 2032, By Type 5.1. Maltogenic Alpha-Amylases 5.2. Maltotetrahydrolases 6. Global Market Analysis 2016 to 2021 and Forecast 2022 to 2032, By End Users 6.1. Bakery 6.2. Hotel 6.3. Restaurant 6.4. Café 7. Global Market Analysis 2016 to 2021 and Forecast 2022 to 2032, By Region 7.1. North America 7.2. Latin America 7.3. Europe 7.4. Asia Pacific 7.5. Middle East and Africa 8. North America Market Analysis 2016 to 2021 and Forecast 2022 to 2032, By Country 9. Latin America Market Analysis 2016 to 2021 and Forecast 2022 to 2032, By Country 10. Europe Market Analysis 2016 to 2021 and Forecast 2022 to 2032, By Country 11. Asia Pacific Market Analysis 2016 to 2021 and Forecast 2022 to 2032, By Country 12. Middle East and Africa Market Analysis 2016 to 2021 and Forecast 2022 to 2032, By Country 13. Key Countries Market Analysis 14. Market Structure Analysis 15. Competition Analysis 15.1. DSM Nutritional Products AG 15.2. Novozymes 15.3. DuPont Nutrition & Health 15.4. Advanced Enzymes 15.5. AB Enzymes 15.6. Amano Enzymes 15.7. Stern Enzyme 15.8. Dyadic International Inc. 15.9. Cargill Inc. 15.10. AAK AB 16. Assumptions & Acronyms Used 17. Research Methodology
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Cake Enzyme Market
