Bread Improvers Market

The global bread improvers market is on a trajectory of significant expansion, with an estimated value projected to reach USD 1.9 billion by 2028 from the 2023 valuation of USD 1.5 billion, displaying a promising Compound Annual Growth Rate (CAGR) of 5.9%. This growth surge is primarily attributed to several key factors such as driving demand for bakery products and adoption of bread improvers across various regions. The increasing consumer preference for bakery products with enhanced quality, texture, and shelf life has significantly contributed to the rising demand for bread improvers. Consumers are increasingly seeking baked goods that offer superior taste, freshness, and overall sensory experience, prompting bakery manufacturers to incorporate bread improvers into their formulations to meet these expectations.

Additionally, changing lifestyles, urbanization, and the growing demand for convenience foods have boosted the consumption of bakery products, further driving the demand for bread improvers. The rise in busy lifestyles and the growing population of working individuals have spurred an increased demand for convenient, grab-and-go bakery products, presenting bakery manufacturers with opportunities to elevate their product range by utilizing bread improvers all of which are driving the adoption of bread improvers and propelling the market growth.

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Market Dynamics

Drivers: Increasing demand for convenience food products in the market

The market environment is changing significantly as a result of consumers' increased preference for convenience foods. The desire for food products that are convenient to prepare, easy to consume, and portable is growing as modern lifestyles become more fast-paced. Customers are increasingly looking for ready-to-eat solutions that can easily fit into their hectic schedules, and this trend is especially noticeable in the bakery sector. Bread improvers are essential for improving the quality, texture, and shelf life of convenient bakery items. As a result, bakeries are concentrating on creating novel products to meet this demand.

Moreover, the rise of online shopping and food delivery services has further fueled the demand for convenient bakery products. Consumers are increasingly turning to e-commerce platforms and mobile apps to purchase their favorite baked goods, seeking hassle-free options that can be delivered directly to their doorsteps. In this competitive landscape, bakery manufacturers are leveraging bread improvers to ensure that their products not only meet consumer expectations for convenience but also stand out in terms of quality and freshness in the rapidly growing online marketplace. By incorporating bread improvers into their formulations, bakery manufacturers can improve the resilience of bread, buns, and rolls, ensuring that they maintain their freshness and texture throughout the delivery process. This not only enhances consumer satisfaction but also helps build brand loyalty and a positive reputation in the online marketplace.

Furthermore, as the demand for convenient bakery products continues to rise with the popularity of online shopping and food delivery services, the bread improvers market experiences a corresponding growth. Bakery manufacturers increasingly rely on these additives to meet the demands of online consumers for high-quality, convenient, and fresh bakery products, driving the overall expansion of the bread improvers market.

Restraints: Adherence to international quality standards and regulations for baking ingredients products

Manufacturers of bakery ingredients, especially those that make bread improvers, face a great problem in adhering to worldwide quality requirements and laws. Maintaining compliance with various regulatory frameworks across multiple areas can be difficult and resource-intensive in the context of an increasingly globalized industry. International quality standards, like ISO certifications and food safety authorities' rules, place strict limitations on the contents, production methods, and labeling of baking ingredients, including bread improvers. The operational expenses and administrative load for producers of baking ingredients are increased when meeting these standards frequently necessitates thorough testing, documentation, and ongoing monitoring throughout the manufacturing process. Overall, adherence to international quality standards and regulations presents a significant restraint for bread improvers manufacturers, requiring careful management and strategic planning to mitigate compliance risks while maintaining product quality and competitiveness in the market.

Opportunities: Expanding applications of bread improvers present opportunities for bakery manufacturers

There are plenty of opportunities for bakery makers to broaden their product lines and break into new market niches with growing applications of bread improvers. Bread improvers have long been used to raise the quality and consistency of bread products, but they are currently found in a greater variety of baked goods, such as pastries, buns, rolls, and specialty breads. By using bread improvers more widely, bakery businesses may better meet changing consumer demands for a wider range of baked goods, resulting in more creativity and variety across their product lines.

Furthermore, bakery businesses benefit greatly from using bread improvers because of the increased consumer interest in healthier and more useful baked foods. This gives bakeries a competitive edge in the market and is in line with the growing customer need for healthier food options. The development of gluten-free, low-carb, and other specialty bakery goods to satisfy the demands of customers with dietary restrictions or preferences is also made possible by the adaptability of bread improvers, which increases the market potential for bakeries.

Challenges:Reduction in the consumption of bakery products containing chemical ingredients

The reduction in the consumption of bakery products containing chemical ingredients presents a significant challenge for bakery manufacturers, particularly those relying heavily on traditional bread improvers formulated with artificial additives and preservatives. The use of chemical chemicals in bread items poses increasing scrutiny as customer preferences shift towards cleaner and more natural food options. This trend is driven by increasing awareness of the potential health risks associated with artificial additives and preservatives, as well as a preference for products perceived as more wholesome and transparent in their ingredients.

Additionally, the demand for clean label bakery products poses operational challenges for bakery manufacturers seeking to reformulate their products to meet consumer preferences. Transitioning away from chemical ingredients towards cleaner alternatives requires extensive research and development efforts to identify suitable natural substitutes without compromising product quality, taste, or shelf life. Moreover, sourcing natural ingredients and ensuring their availability and consistency can be logistically challenging and may entail higher costs compared to synthetic alternatives. Bakery manufacturers must navigate these challenges while also addressing consumer demand for cleaner label products, highlighting the need for innovation and adaptability in the evolving bakery industry landscape.

Market Ecosystem

Pastries Are One Of The Fastest-Growing Application Segments During The Forecast Period.

Pastries emerge as one of the fastest-growing application segments within the forecast period in the bread improvers market, fueled by shifting consumer preferences and evolving culinary trends. As consumers seek indulgent and diverse bakery experiences, the demand for pastries continues to rise, driving bakery manufacturers to enhance their pastry offerings with the use of bread improvers. These versatile ingredients play a crucial role in improving the texture, volume, and consistency of pastries, ensuring a superior sensory experience for consumers.

Furthermore, the growing popularity of artisanal and premium pastries further accelerates the demand for bread improvers in this segment. According to Baking Biscuit International Magazine 2023, 27% of bakery products in Europe are from artisanal manufacturers. Artisanal bakeries and specialty pastry shops are increasingly leveraging bread improvers to elevate the quality of the pastries, offering unique and innovative creations that cater to discerning consumer tastes. Additionally, the convenience factor associated with pre-packaged and ready-to-eat pastries drives the adoption of bread improvers among bakery manufacturers looking to streamline production processes while maintaining product quality and freshness. Overall, the rapid growth of the pastry segment presents lucrative opportunities for bakery manufacturers to capitalize on the versatility and functionality of bread improvers in meeting the evolving demands of pastry enthusiasts.

China Is One Of The Fastest Growing Markets For Bread Improvers In Asia Pacific

China accounts for one of the fastest-growing markets for bread improvers in the Asia Pacific region, driven by the increasing affluence and urbanization in China. This led to shifting dietary preferences, with a growing demand for bakery products, including bread, rolls, and pastries. As a result, bread consumption in China has been steadily rising, fueled by factors such as changing lifestyles, increasing disposable incomes, and a desire for convenient food options. According to USDA Report 2021, on “China's Rising Bakery Sector”, per capita consumption of baked products in China is currently 7.2kg per person, and the bread consumption in China stated by World of Statistics as of September 2023 is 5.83kg. It indicates a relatively high level of bread consumption in China compared to other baked products and that bread is a significant component of the overall baked product consumption in China. This reflects the growing popularity and demand for bread among Chinese consumers, highlighting the expanding market opportunities within China's bakery sector. The surge in bread consumption creates a significant market opportunity for bakery manufacturers, prompting them to invest in bread improvers to meet the growing demand while ensuring product quality and consistency.

In response to the growing demand for bread improvers, local producers are increasing output, and foreign producers are entering the Chinese market to take advantage of its development potential. For instance, AngelYeast Co., Ltd. (China) launched a high-protein mixed grain bread at Bakery China 2023 Exhibition. Additionally, the company offers two additional product lines designed for frozen dough: the Frozen Dough Improver F-99 and the Croissant Bread Improver A Plus. This signifies a growing trend towards product innovation and catering to consumer preferences in China's bread improvers market. These producers are bringing local flavors and ingredients into their bread improver formulations to make them more appealing to Chinese consumers, who have distinct preferences and tastes. In general, producers seeking to get a firm foothold in this dynamic and quickly expanding market have a lot of options thanks to China's expanding bakery market and the rising use of bread improvers.

Key Market Players

The key players in this market include Puratos (Belgium), Corbion (Netherlands), AB Mauri (US), Lesaffre (France), DSM (Netherlands), International Flavors & Fragrances Inc. IFF (US), ADM (US), Kerry Group plc. (Ireland), Bakels Worldwide (Switzerland), and Oy Karl Fazer Ab. (Finland).

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Scope of the Report

This research report categorizes the bread improvers market, based on type, application, form, end users, and region.

Target Audience

• Bread improvers manufacturers, formulators, and blenders
• Bread improvers traders, suppliers, distributors, importers, and exporters
• Government Agricultural Authorities
• Bread improvers manufacturers
• Commercial research & development (R&D) organizations and financial institutions
• Government agricultural departments and regulatory bodies such as the US Department of Agriculture (USDA), the Food and Drug Administration (FDA) in the United States, the European Food Safety Authority (EFSA) in Europe, and the Ministry of Agriculture, Forestry, and Fisheries (MAFF).

Report Scope:

Bread Improvers Market:

By Type

• Emulsifiers
• Enzymes
• Oxidizing Agents
• Reducing Agents
• Acidulants

By Application

• Bread, Buns, and Rolls
  • Fresh
  • Frozen/Chilled
  • Long Life
• Cakes
  • Fresh
  • Frozen/Chilled
  • Long Life
• Pastries
  • Fresh
  • Frozen/Chilled
  • Long Life
• Pizza Dough
  • Fresh
  • Frozen/Chilled
  • Long Life
• Other Bakery Products

By Form

• Powdered Improvers
• Liquid Improvers

By End Users

• Artisanal Bakeries
• Bakery Chains
• Industrial Bakeries
• Quick-service Restaurants
• Others

By Region:

• North America
• Europe
• Asia Pacific
• South America
• Rest of the World (RoW)

Recent Developments

• In June 2023, Kerry Group plc. Introduced Biobake, an innovative enzyme solution designed to reduce the reliance on eggs in baking applications. By replacing up to 30% of egg content while maintaining baking performance and sensory attributes, this enzyme solution addresses both regulatory concerns and consumer preferences for ethical and environmentally friendly products.
• In July 2022, Corbion announced a significant development in expanding its presence in the Asia Pacific region with the inauguration of a customer support and innovation center in Singapore. This new facility, spanning over 350 square meters, underscores Corbion's commitment to enhancing collaboration with its customers across various food categories, including, baked goods, and more.
• In November 2021, Bakels Worldwide made a substantial investment in a facility located in the Netherlands, further expanding its global Baking Centre lineup. This modern facility, dedicated to Bakels Senior, the Group's most established company, is strategically situated in Zeewolde in the Flevoland province, catering to the needs of the Dutch commercial bakery market. The new facility in the Netherlands represents a potential step in enhancing Bakels' global capabilities and fostering innovation in the bakery industry.
• In July 2020, Puratos has expanded its presence in Africa by opening four new subsidiaries in key countries—Kenya, Ivory Coast, Ethiopia, and Nigeria. By collaborating with local partners, Puratos aims to meet the growing demand for high-quality products while contributing to reducing food imports and ecological footprints in the region. These subsidiaries will play a role in contributing to food security by leveraging local resources.
• In February 2019, Fazer Group invested in a new production facility in Lahti, Finland. It invested 40 million euros. This decision will strengthen its position in value-added grain products, signalling a significant advancement in the bread improvers market.

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