The Europe Bread Improvers Market would witness market growth of 5.4% CAGR during the forecast period (2023-2030). In the year 2020, the Europe market's volume surged to 1,020.1 hundred tonnes, showcasing a growth of 5.1% (2019-2022).
Emulsifiers play a crucial role in the bread improvers market by enhancing the quality, texture, and shelf life of baked goods, particularly bread. As additives, emulsifiers facilitate the formation and stabilization of emulsions, allowing for better incorporation of water and fat into the dough. In bread production, emulsifiers help create a more uniform dough consistency, improving dough handling properties and machinability during processing. Therefore, the German market consumed 143.71 hundred tonnes of emulsifiers in 2022.
The Germany market dominated the Europe Bread Improvers Market by Country in 2022, and would continue to be a dominant market till 2030; thereby, achieving a market value of $156.9 million by 2030. The UK market is exhibiting a CAGR of 4.4% during (2023 - 2030). Additionally, The France market would experience a CAGR of 6.2% during (2023 - 2030).
This trend recognizes the diversity within the baking industry, accommodating variations in flour types, processing equipment, and regional baking traditions. The traditional approach of providing standardized bread improver formulations, applicable across various baking scenarios, is diminishing. This shift is driven by the realization that bakeries operate in varied environments, each presenting unique challenges and opportunities. Acknowledging the limitations of a universal solution, manufacturers are pivoting towards a more flexible and personalized approach.
Furthermore, sustainability has emerged as a key theme in the market. Manufacturers are exploring environmentally friendly alternatives in their formulations, incorporating sustainable sourcing practices, and adopting eco-friendly packaging solutions. This trend reflects the broader industry’s commitment to reducing its ecological footprint and meeting the expectations of environmentally conscious consumers.
The UK has been at the forefront of adopting technological advancements in the food industry. improvers optimize baking processes, improve dough handling, and enhance efficiency. Integrating innovative technologies in the production of improvers aligns with the UK's commitment to advancements in food manufacturing. As per the data from the Government of the United Kingdom, the UK is known for its traditional and contemporary food and drink offerings. UK’s food and drink industry is the country’s biggest manufacturing sector by turnover, valued at £104.4 billion. Hence, the rising food & beverage and food service sectors in Europe will lead to increased demand for improvers of bread in the region.
Based on Form, the market is segmented into Powdered, and Liquid. Based on Type, the market is segmented into Emulsifiers, Enzymes, Oxidizing Agents, Reducing Agents, and Acidulants. Based on Application, the market is segmented into Bread, Buns, & Rolls, Cakes, Pastries, Pizza Dough, and Others. Based on End User, the market is segmented into Artisanal Bakeries, Bakery Chains, Industrial Bakeries, Quick-service Restaurants, and Others. Based on countries, the market is segmented into Germany, UK, France, Russia, Spain, Italy, and Rest of Europe.
Emulsifiers play a crucial role in the bread improvers market by enhancing the quality, texture, and shelf life of baked goods, particularly bread. As additives, emulsifiers facilitate the formation and stabilization of emulsions, allowing for better incorporation of water and fat into the dough. In bread production, emulsifiers help create a more uniform dough consistency, improving dough handling properties and machinability during processing. Therefore, the German market consumed 143.71 hundred tonnes of emulsifiers in 2022.
The Germany market dominated the Europe Bread Improvers Market by Country in 2022, and would continue to be a dominant market till 2030; thereby, achieving a market value of $156.9 million by 2030. The UK market is exhibiting a CAGR of 4.4% during (2023 - 2030). Additionally, The France market would experience a CAGR of 6.2% during (2023 - 2030).
This trend recognizes the diversity within the baking industry, accommodating variations in flour types, processing equipment, and regional baking traditions. The traditional approach of providing standardized bread improver formulations, applicable across various baking scenarios, is diminishing. This shift is driven by the realization that bakeries operate in varied environments, each presenting unique challenges and opportunities. Acknowledging the limitations of a universal solution, manufacturers are pivoting towards a more flexible and personalized approach.
Furthermore, sustainability has emerged as a key theme in the market. Manufacturers are exploring environmentally friendly alternatives in their formulations, incorporating sustainable sourcing practices, and adopting eco-friendly packaging solutions. This trend reflects the broader industry’s commitment to reducing its ecological footprint and meeting the expectations of environmentally conscious consumers.
The UK has been at the forefront of adopting technological advancements in the food industry. improvers optimize baking processes, improve dough handling, and enhance efficiency. Integrating innovative technologies in the production of improvers aligns with the UK's commitment to advancements in food manufacturing. As per the data from the Government of the United Kingdom, the UK is known for its traditional and contemporary food and drink offerings. UK’s food and drink industry is the country’s biggest manufacturing sector by turnover, valued at £104.4 billion. Hence, the rising food & beverage and food service sectors in Europe will lead to increased demand for improvers of bread in the region.
Based on Form, the market is segmented into Powdered, and Liquid. Based on Type, the market is segmented into Emulsifiers, Enzymes, Oxidizing Agents, Reducing Agents, and Acidulants. Based on Application, the market is segmented into Bread, Buns, & Rolls, Cakes, Pastries, Pizza Dough, and Others. Based on End User, the market is segmented into Artisanal Bakeries, Bakery Chains, Industrial Bakeries, Quick-service Restaurants, and Others. Based on countries, the market is segmented into Germany, UK, France, Russia, Spain, Italy, and Rest of Europe.
List of Key Companies Profiled
- Puratos NV/SA
- Corbion N.V.
- Lesaffre Group
- Koninklijke DSM N.V.
- International Flavors & Fragrances Inc
- Archer Daniels Midland Company
- Kerry Group PLC
- Bakels Worldwide (EMU AG)
- Oy Karl Fazer Ab
- Glanbia PLC
Market Report Segmentation
By Form (Volume, Hundred Tonnes, USD Billion, 2019-2030)- Powdered
- Liquid
- Emulsifiers
- Enzymes
- Oxidizing Agents
- Reducing Agents
- Acidulants
- Bread, Buns, & Rolls
- Cakes
- Pastries
- Pizza Dough
- Others
- Artisanal Bakeries
- Bakery Chains
- Industrial Bakeries
- Quick-service Restaurants
- Others
- Germany
- UK
- France
- Russia
- Spain
- Italy
- Rest of Europe
Table of Contents
Chapter 1. Market Scope & Methodology
Chapter 2. Market at a Glance
Chapter 3. Market Overview
Chapter 5. Europe Bread Improvers Market by Form
Chapter 6. Europe Bread Improvers Market by Type
Chapter 7. Europe Bread Improvers Market by Application
Chapter 8. Europe Bread Improvers Market by End User
Chapter 9. Europe Bread Improvers Market by Country
Chapter 10. Company Profiles
Companies Mentioned
- Puratos NV/SA
- Corbion N.V.
- Lesaffre Group
- Koninklijke DSM N.V.
- International Flavors & Fragrances Inc
- Archer Daniels Midland Company
- Kerry Group PLC
- Bakels Worldwide (EMU AG)
- Oy Karl Fazer Ab
- Glanbia PLC
Methodology
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