The Global Bread Improvers Market size is expected to reach $2.2 billion by 2030, rising at a market growth of 6.1% CAGR during the forecast period. In the year 2022, the market attained a volume of 3,832.9 hundred tonnes, experiencing a growth of 5.8% (2019-2022).
Oxidizing agents are crucial in the market, contributing to the overall quality and characteristics of bakery products. Consequently, the Oxidizing agents segment captured $ 153.5 million revenue in the market in 2022. Also, the Russia market would utilize 20.09 hundred tonnes of Oxidizing agents in the market in 2030. These agents, which include ascorbic acid (vitamin C), potassium bromate, and enzymes like glucose oxidase, act by facilitating the oxidation of certain compounds in the dough. This process helps strengthen the dough structure, improve volume, and enhance the texture of the final baked goods.
It often contains enzymes, emulsifiers, and other ingredients that accelerate the fermentation and proofing processes. This helps reduce the overall production time in the bakery, allowing for a more efficient and faster breadmaking process. As the food industry increasingly adopts automation, including in bakery operations, it facilitates the integration of automated systems, further enhancing efficiency and reducing the need for manual intervention.
Additionally, the global bakery industry is experiencing a surge in demand due to population growth, urbanization, and changing consumer lifestyles. Globally, the bakery product sector is projected to grow at a growth rate of 3.7% by 2026. Bakeries are under pressure to produce larger quantities of bread to meet this increased demand. Bread improvers assist in managing larger-scale production by ensuring consistency and quality across batches.
However, Manufacturers in the market may face difficulties in marketing and positioning their products effectively if they contain ingredients perceived as artificial. Creating compelling narratives highlighting the benefits of bread improvers while addressing clean-label concerns becomes essential. Balancing functionality and naturalness in product formulations is a strategic challenge for companies in this market.
The Market is characterized by intense competition driven by the growing demand for high-quality bread products and the constant innovation in bakery ingredients. Key players in the market continually strive to differentiate themselves through product development, strategic partnerships, and expansion into emerging markets. Additionally, the market is witnessing increasing focus on organic and clean label bread improvers, reflecting consumer preferences for healthier options. Overall, the competition in the Market remains robust, with companies vying for market share by offering innovative solutions that enhance bread quality, texture, and shelf life while meeting evolving consumer demands.
Oxidizing agents are crucial in the market, contributing to the overall quality and characteristics of bakery products. Consequently, the Oxidizing agents segment captured $ 153.5 million revenue in the market in 2022. Also, the Russia market would utilize 20.09 hundred tonnes of Oxidizing agents in the market in 2030. These agents, which include ascorbic acid (vitamin C), potassium bromate, and enzymes like glucose oxidase, act by facilitating the oxidation of certain compounds in the dough. This process helps strengthen the dough structure, improve volume, and enhance the texture of the final baked goods.
It often contains enzymes, emulsifiers, and other ingredients that accelerate the fermentation and proofing processes. This helps reduce the overall production time in the bakery, allowing for a more efficient and faster breadmaking process. As the food industry increasingly adopts automation, including in bakery operations, it facilitates the integration of automated systems, further enhancing efficiency and reducing the need for manual intervention.
Additionally, the global bakery industry is experiencing a surge in demand due to population growth, urbanization, and changing consumer lifestyles. Globally, the bakery product sector is projected to grow at a growth rate of 3.7% by 2026. Bakeries are under pressure to produce larger quantities of bread to meet this increased demand. Bread improvers assist in managing larger-scale production by ensuring consistency and quality across batches.
However, Manufacturers in the market may face difficulties in marketing and positioning their products effectively if they contain ingredients perceived as artificial. Creating compelling narratives highlighting the benefits of bread improvers while addressing clean-label concerns becomes essential. Balancing functionality and naturalness in product formulations is a strategic challenge for companies in this market.
By Form Analysis
Based on form, the market is bifurcated into powdered and liquid. In 2022, the liquid segment witnessed a 35.70% revenue share in the market. In terms of volume, liquid segment would register 2,465.3 hundred tonnes in 2030. Unlike traditional dry improvers, the liquid form offers many benefits, from easy incorporation into the dough to enhanced homogeneity. This liquid form is a blend of enzymes, emulsifiers, and other functional ingredients in liquid form, revolutionizing the way bakers approach the art and science of breadmaking.By Type Analysis
Based on type, the market is segmented into emulsifiers, enzymes, oxidizing agents, reducing agents, and acidulants. The emulsifiers segment held the 41.14% revenue share in the market in 2022. In terms of volume, emulsifiers segment registered 1,819.9 hundred tonnes in 2022. Emulsifiers can contribute to the health profile of bread by influencing its nutritional content.
By Application Analysis
On the basis of application, the market is divided into bread, buns, & rolls, cakes, pastries, pizza dough, and others. In 2022, the pastries segment witnessed a 17.01% revenue share in the market. In terms of volume, pastries segment would register 1,194.4 hundred tonnes in 2022. It enhance pastries' quality, texture, and shelf life. Manufacturers are innovating with pastry formulations, incorporating specialized improvers to achieve flakiness in croissants, softness in Danish pastries, and improved structure in puff pastries.By End User Analysis
By end user, the market is segmented into artisanal bakeries, bakery chains, industrial bakeries, quick-service restaurants, and others. The artisanal bakeries segment held the 32.45% revenue share in the market in 2022. In terms of volume, artisanal bakeries segment make use of 1,264.8 hundred tonnes in 2022. Emulsifiers play a crucial role in enhancing the stability of dough, a fundamental aspect of bread production. By interacting with water and fat molecules, emulsifiers create a more uniform and stable dough structure.By Regional Analysis
By region, the market is segmented into North America, Europe, Asia Pacific, and LAMEA. The Asia Pacific segment procured a 29.91% revenue share in the market in 2022. In terms of volume, Asia Pacific segment would consume 2,279.0 hundred tonnes in 2022. The Asia Pacific region is undergoing a shift in dietary preferences, with an increasing inclination towards Western-style baked goods.Market Competition and Attributes
The Market is characterized by intense competition driven by the growing demand for high-quality bread products and the constant innovation in bakery ingredients. Key players in the market continually strive to differentiate themselves through product development, strategic partnerships, and expansion into emerging markets. Additionally, the market is witnessing increasing focus on organic and clean label bread improvers, reflecting consumer preferences for healthier options. Overall, the competition in the Market remains robust, with companies vying for market share by offering innovative solutions that enhance bread quality, texture, and shelf life while meeting evolving consumer demands.
Recent Strategies Deployed in the Market
- Nov-2023: Lesaffre Group is expanding its footprints across the United States through several acquisitions to expand its portfolio across the country. Through this expansion, the company will primarily focus on yeast, bacteria, and baking ingredients. Furthermore, the company is aiming to expand its nutrition, health, and biotechnology sectors across the U.S."
- Feb-2023: Bakels Worldwide is expanding its footprints across Tumkur and Bangalore by opening a new state-of-the-art manufacturing facility. Through this expansion, the company will enhance its production capabilities that are suited for a variety of ingredient manufacturing processes and are supported by advantages in flexibility and sustainability.
- Dec-2022: Lesaffre Group launched its backing centre in Jordan, located in Zarqa, Russaifa, to provide additional support to our customers in the country and in the region. Through this baking centre, the company will allow its customers to test and experience its products while perfecting the art of bread-making.
- May-2022: Kerry Group PLC geographically expanded its footprint in KwaZulu-Natal, South Africa, by opening its largest manufacturing facility. The new facility will produce sustainable nutrition solutions that will be consumed across the African continent. Through this expansion, the company will expand its food and beverage sector.
- Jan-2022: Kerry Group PLC geographically expanded its footprints across the Jeddah operation in the Kingdom of Saudi Arabia by officially opening its new facility. Through the new facility, the company will produce great-tasting, nutritious, and sustainable food ingredients that will be distributed across the Middle East and meet the growing demands of customers.
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
- North America
- US
- Canada
- Mexico
- Rest of North America
- Europe
- Germany
- UK
- France
- Russia
- Spain
- Italy
- Rest of Europe
- Asia Pacific
- China
- Japan
- India
- South Korea
- Australia
- Malaysia
- Rest of Asia Pacific
- LAMEA
- Brazil
- Argentina
- UAE
- Saudi Arabia
- South Africa
- Nigeria
- Rest of LAMEA
Table of Contents
Chapter 1. Market Scope & Methodology
Chapter 2. Market at a Glance
Chapter 3. Market Overview
Chapter 5. Global Bread Improvers Market by Form
Chapter 6. Global Bread Improvers Market by Type
Chapter 7. Global Bread Improvers Market by Application
Chapter 8. Global Bread Improvers Market by End User
Chapter 9. Global Bread Improvers Market by Region
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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