Global Alpha-Amylase Baking Enzyme Market Size, Share & Growth Analysis Report, 2023-2032

Alpha-Amylase Baking Enzyme Market Size Worth $459.91 Million By 2032 | CAGR: 3.7%

The global alpha-amylase baking enzyme market size is expected to reach USD 459.91 million by 2032, according to a new study by Polaris Market Research. The report “Alpha-Amylase Baking Enzyme Market Share, Size, Trends, Industry Analysis Report, By Source (Fungi, Bacteria (Maltogenic, G4); Plant-Based); By Application; (Breads, Cookies & Biscuits, Desserts); By Region; Segment Forecast, 2023 - 2032” gives a detailed insight into current market dynamics and provides analysis on future market growth.

Animals, including humans, dogs, monkeys, dolphins, and other mammals, contain the alpha-amylase enzyme. This enzyme is also found in plant-based goods like seeds, which have a lot of starch and alpha-amylase. Amylases are divided into three groups according to their alpha, beta, and gamma linkages.

Enzymes are important food components that are employed in the production of food and beverage products. Due to their ability to enhance the texture, quality, and shelf life of baked products, bakery enzymes are widely used to manufacture several different products. Bakery enzymes can also aid in enhancing oxidation, speeding up the mixing of flour, and improving machinability.

Market-based sources include fungi, bacteria (maltogenic, g4), and plants-based alpha-amylase baking enzymes are segmented. Three main application segments breads, cookies & biscuits, and desserts, comprise the alpha-amylase baking enzyme market.

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Due to its great thermal stability compared to other sources, bacteria were the most frequently used, and this trend is anticipated to continue over the projected time. Bread and cakes' shelf life can be extended by using maltogenic sources. When making bread, these alpha-amylase sources are combined with xylanase, fungal, and lipase enzymes to get the proper crumb softness.

Alpha-Amylase Baking Enzyme Market Report Highlights

  • Bacteria segment will dominate the worldwide alpha-amylase baking enzyme market due to the highest use in the production of bakery products and food and beverages.
  • Bread is anticipated to rule the market over the forecast period due to an increase in the bakeries’ production expansion worldwide and a rise in demand for baked food.
  • North America is expected to dominate the worldwide market for bakery enzymes. Due to the increasing consumption of baked products in North America, particularly in the US, the expansion of the bakery enzymes market in North America is anticipated to be fueled by rising customer preference for processed and convenient food items, of which baked goods make up a significant portion.
  • The global key market players include Novozymes A/S DuPont, Koninklijke DSM N.V., Puratos Group N.V., Specialty Enzymes, Royal DSM N.V., Enmex, S.A., DE C.V., Dyadic International, Inc., Boli Bioproducts.

Polaris Market Research has segmented the alpha-amylase baking enzyme market report based on source, application, and region:

Alpha-Amylase Baking Enzyme, Source Outlook (Revenue - USD Million, 2019 - 2032)

  • Fungi
  • Bacteria (Maltogenic, G4)
  • Plant-Based

Alpha-Amylase Baking Enzyme, Application Outlook (Revenue - USD Million, 2019 - 2032)

  • Breads
  • Cookies & Biscuits
  • Desserts

Alpha-Amylase Baking Enzyme, Regional Outlook (Revenue - USD Million, 2019 - 2032)

  • North America
  • U.S.
  • Canada
  • Europe
  • Germany
  • UK
  • France
  • Italy
  • Spain
  • Russia
  • Netherlands
  • Asia Pacific
  • China
  • India
  • Japan
  • South Korea
  • Indonesia
  • Malaysia
  • Latin America
  • Argentina
  • Brazil
  • Mexico
  • Middle East & Africa
  • UAE
  • Saudi Arabia
  • Israel
  • South Africa