Bread Improvers Market by Application (Breads, Cakes, and Viennoiseries), Type (Inorganic and Organic), Form (Powder and Liquid & Semi-liquid), Ingredient (Emulsifiers, Enzymes, Oxidizing Agents, and Reducing Agents) – Partner & Customer Ecosystem (Product Services, Proposition & Key Features) Competitive Index & Regional Footprints by MarketDigits - Forecast 2024 – 2032

The Global Market For Bread Improvers was valued at USD 3.3 billion in 2022 and is expected to reach USD 4.7 billion by 2030, with a CAGR of 5.7% in terms of value. The market growth is driven by the increasing consumption of bread and bread products. There is a growing awareness about health and food safety, leading to a higher demand for whole wheat and multigrain breads, which is positively impacting the market growth. Bakery manufacturers are also focusing on product innovation to meet the evolving functional requirements of consumers, contributing to the overall market expansion.

Among the different ingredients, the emulsifiers segment is anticipated to hold the largest share in the market during the forecast period. Emulsifiers are widely used in the production of bakery products to reduce the fat content. Common emulsifiers utilized in bread improvers include DATEM, diglycerides, lecithin, and monoglycerides. Emulsifiers are readily available at a lower cost, making them a preferred choice in the industry. Moreover, emulsifiers like lecithin are being used in the production of clean-label products, further bolstering the dominance of the emulsifiers segment.

During the forecast period, the bread segment held the largest market size in the bread improvers market. The demand for bread improvers is experiencing significant growth due to the increasing demand for various types of bread. Bread is a staple food globally, and in many regions, its market has reached maturity. To cater to these mature markets, manufacturers are introducing fortified and flavored bread varieties. Furthermore, emerging regions like Asia Pacific are witnessing a surge in demand for on-the-go breakfast products, which further drives the bread market. This overall trend contributes to the growth of the bread improvers market.

Europe is expected to dominate the market and hold the largest market share during the forecast period. Snacking habits, particularly in developed regions like Europe, involve the consumption of bread in various forms such as sandwiches, burgers, and buns. Countries like the UK, France, Spain, Italy, and Germany are significant contributors to this market due to their high consumption of bread products. The bakery market is well-established in Europe, as bread is a staple in the daily diet of consumers. Key manufacturers in this market are focusing on developing innovative products that align with consumer preferences, such as gluten-free, non-GMO, and low-carb bakery products.

Key Market Players:
Key players in the market include Lesaffre (France), Puratos Group (Belgium), DuPont (US), Archer Daniels Midland Company (US), and Corbion N.V (Netherlands).

Target Audience:
• Bakery product manufacturers
• Bread manufacturers
• Sales and distributors
• Artisan bakers
• Raw material/ ingredient manufacturers
• Enzyme manufacturers
• Emulsifier manufacturers
• Bread improver manufacturers

By Ingredient
• Emulsifiers
• Enzymes
• Oxidizing agents
• Reducing agents
• Other ingredients (chlorine, benzoyl peroxide, calcium peroxide, nitrogen dioxide, azodicarbonamide, and oxygen)

By Application
• Breads
• Cakes
• Viennoiseries
• Other applications (pies, donuts, biscuits, and pizzas)
Type
• Inorganic
• Organic
Form
• Powder
• Liquid & semi-liquid

By Region
• North America
• Europe
• Asia Pacific
• South America
• Rest of the World (RoW) (The Middle East & Africa)

Recent Developments
• Kerry Group, in collaboration with Renaissance Bioscience, introduced a new product called Acryleast. Acryleast is a yeast-based solution that helps reduce acrylamide levels in food while maintaining taste and texture, offering a clean-label solution.
• DuPont announced the establishment of a state-of-the-art probiotics fermentation unit in New York, USA. This facility focuses on manufacturing high-quality probiotics for the dietary supplement and food & beverage industries.
• Puratos and Bakkers Online, a Belgian startup, joined forces to create a joint venture. Their aim is to provide artisans with a digital platform that combines online and in-store shopping, offering a seamless shopping experience.
• DuPont's Nutrition & Biosciences business entered into a merger agreement with IFF, bringing the total value of the company to USD 45.4 billion. This strategic merger will enhance capabilities and foster the development of innovative solutions in the high-value ingredients sector.

Key Questions Addressed by the Report
• What potential for growth exists in the bread improvers market?
• Which ingredients are primarily utilized in the production of bread improvers?
• What factors have a significant impact on the dynamics of the market?
• What are the main challenges and limitations faced by the industry?
• Which companies are the key players in the market, and what actions have they taken in recent years?