(Food-Beverage-News.Com, February 23, 2017 ) According to the report Global Baking Enzymes Market published by Market Data Forecast, the global market is projected to reach USD 714.24million by 2021, at a CAGR of 8.5% from 2016 to 2021.
Baking enzyme is a form of a chemical which performs biochemical actions and act as a catalyst. They are widely used in confectionery items like pastries, cakes, cookies. They enhance the nutritional value of the product, long shelf life, maintain freshness and softness of the products. They are considered as natural and innovative solution to baking business due to which the market growth is high.
The market for Baking enzymes is mainly driven due to increase in demand for Baking products, decline in use of emulsifiers, high disposable income, and uncovering of health and nutritional values. Also, increase in demand for packaged food due to change in lifestyle are the most important driving factors in baking enzymes market.
By Type Carbohydrase Protease Lipase Others
By Application Bread Biscuits & Cookies Cake & Pastry
Geographically, the market for Baking Enzymes market is segmented as below: North America Europe Asia-Pacific Latin America Middle-East and Africa
Novozymes, AB Enzymes, DSM, Advanced Enzymes, Amano Enzyme Inc., Stern Enzymes, Dydaic International Inc., Engrain, Maps Enzyme Limited, E.I. Dupont De Nemours & Company, Aumenzymes and Puratos Group N.V. are the major players of Global Baking Enzymes market.
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