(Food-Beverage-News.Com, April 11, 2018 ) The global bread improvers market witnessed steady growth in the last few years. The market size is projected to reach USD 4.08 Billion by 2022, at a CAGR of around 5.2% from 2017 to 2022. The growing demand for convenience bakery products and growing product innovation in bakery products are the major driving factors of this market.
The bread improvers market, by ingredient, is segmented into emulsifiers, enzymes, oxidizing agents, reducing agents, and others (chlorine, and other bleaching agents). Emulsifiers are largely used in bakery applications to reduce the fat content in bakery products as they also function as dough conditioners, shelf life enhancers, and crumb softeners. Monoglycerides, lecithin, diglycerides, and DATEM are the common emulsifiers used in baking industry. The segment was followed by enzymes in terms of market size in 2016.
By form, the market has been segmented on the basis of powder, liquid & semi-liquid, and granular. Powdered bread improvers are most widely used by manufacturers compared to other forms, since it is easier to handle as compared to other forms such as liquid and granular; hence, bread improvers in powdered form account for the largest share in the market. The powdered form is largely used in the production of a range of bakery products, such as bread, viennoiseries, and cakes.
Bread improvers enhance the handling of dough, sensory characteristics, better taste, and increased shelf life. Innovative and customized product offerings from bread improver manufacturers enable bakery manufacturers to cater to the specific demand of the consumers.
On the basis of type, the bread improvers market is segmented by organic and inorganic. The inorganic segment accounted for a higher market share in 2016. The ingredients of inorganic bread improvers are low-priced as compared to organic ones; they are also majorly used in the production of industrial bread. Their effects on dough, such as enhanced volume, stability, and softness, are comparatively quicker. Their demand is growing in developing countries in Asia-Pacific and South America due to competitive prices and higher efficiency.
The bread improvers market in Europe was the largest in 2016, and the market in Asia-Pacific is projected to grow at the highest CAGR during the forecast period. The major driver for the growth of the market in Asia-Pacific is due to the growth of the food & beverage industry in emerging economies such as India and China.
Ban on bleaching agents in many countries is the major factor restraining the bread improvers market. Bleaching agents are one of the common ingredients used in bread improvers mainly to make the bread whiter. These agents include potassium bromate and potassium iodate. They have an adverse impact on human health. For instance, potassium bromate is carcinogenic in nature, and potassium iodate is known to cause thyroid imbalances. Due to these reasons, the usage of such bleaching agents has been banned by food authorities of countries such as Australia, Japan, Brazil, New Zealand, Canada, U.K., and China. The ban on bleaching agents for bakery items result in manufacturers using substitutes such as ascorbic acid which has a slower effect on the bread and is comparatively expensive. This poses as a restraint for the market growth.
The bread improvers market is characterized by medium to high competition due to the presence of a number of large- and small-scale firms with low product differentiation. New product launches, acquisitions, and expansions are the key strategies adopted by these players to ensure their growth in the market. The market is dominated by players such as Corbion N.V. (Netherlands), E.I. du Pont de Nemours and Company (U.S.), Groupe Soufflet (France), and Lallemand Inc. (Canada). Other players in the industry include Oriental Yeast Company Ltd. (Japan), Lesaffre (U.S.), Puratos Group (Belgium), and Associated British Foods Inc. (U.K.).
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