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Bakery Enzymes Market: Escalating Demand for Breads’ Increased Shelf-life to Underpin Growth

Feb 17th 2019 at 11:21 PM

The emergence of industrial enzymes in the baking process was catalyst in the evolution of baking market, where bakery enzymes is a relevant segment of the industry. In most of the bakery products, enzymes are an essential ingredient used. Owing to the restriction on the use of chemical additives, mainly in the manufacture of bread and other fermented products, enzymes’ use has shored up.

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These introductory excerpts are according to the report titled, “Bakery Enzymes Market: Global Industry Analysis 2013-2017 and Opportunity Assessment 2018-2028,” which has been recently embraced in the extensive repository of Market Research Reports Search Engine (MRRSE). Assessing a host of factors in terms of market revenue, the market for bakery enzymes is anticipated to expand at a CAGR of over 6% during the assessment period 2018-2028.

There has been significant demand for breads of better quality having considerable shelf-life which have led to the growing use of emulsifiers and enzymes. Besides, enzymes not only provide similar benefits as chemical dough improver, but also provide a clean label option. Plethora of opportunities surround enzymes in baked goods such as muffins, pizza crusts, tortillas and cakes, while the prevalently used enzymes in baking incorporating proteases, amylases and lipases are further expected to boost the market.

The report offers a comprehensive analysis on bakery enzymes market for the assessment period 2018-2026 through qualitative and quantitative analysis. The report further states the dynamics including drivers, trends, opportunities and restraints that have significant impact in the growth of the market. Furthermore, the report offers an apt segregation to provide a holistic view of the Bakery enzymes market. The report is segregated on the basis product type, application, form and region.

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The report starts with the executive summary followed by market introduction and market dynamics. The dynamics section also elucidates macro-economic factors, opportunity analysis, consumer buying-behavior-analysis and social sentiments analysis and value chain analysis. The value chain analysis focuses on supply chain and profit margin analysis while Porters’ five Force analysis focuses on the competitive landscape of the market. The report also includes market attractiveness analysis where segments are benchmarked on the basis of their growth rate, market size and general attractiveness.

The last section offers actionable insights on the competitive landscape of the Bakery enzymes market with a dashboard view, market structure analysis, company share analysis, competition position index, competition development—mergers, acquisitions and expansion— and competition deep dive. The final section incorporates company overview, strategies, product portfolio, sales footprint, channel footprint, profitability by market segment, production footprint and recent developments. Competitors of the market included in the report are Puratos Group, DeutscheBack (Stern-Wywiol Gruppe), VEMO 99 Ltd, among others.

Report on the Bakery enzymes market is the result of a dynamic research methodology incorporating comprehensive primary and secondary sources. Primary sources have succored in offering actionable insights on the Bakery enzymes market, while exhaustive analysis gained from secondary sources have been verified taking those assessments from primary sources into consideration. The market value projections has been evaluated on the basis of absolute dollar opportunity analysis and Y-o-Y projections.

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