Baking Enzymes Market Research Report 2025: Rising Awareness Of Clean Label And Non-GMO Products Contributing To ~$500 Million Revenue Growth By 2030

(MENAFN- GlobeNewsWire - Nasdaq) Dublin, March 21, 2025 (GLOBE NEWSWIRE) -- The "Baking Enzymes Market by Product (Amylases, Hemicellulases, Lipases), Source (Animal, Microbial, Plant), Function, Application - Global Forecast 2025-2030" report has been added to ResearchAndMarkets.com's offering.
The Baking Enzymes Market grew from USD 1.02 billion in 2023 to USD 1.08 billion in 2024. It is expected to continue growing at a CAGR of 6.16%, reaching USD 1.56 billion by 2030.

The baking enzymes market has experienced profound shifts over the past decade, driven by evolving consumer preferences, heightened regulatory scrutiny, and advancements in biotechnology. Economic pressures combined with the increasing demand for clean label products have urged manufacturers to innovate while reducing reliance on chemical additives. This evolution is evident in the move toward more sustainable and naturally derived enzyme formulations that enhance the nutritional profile and sensory attributes of bakery products.
Manufacturers are now employing state-of-the-art fermentation techniques and recombinant DNA technologies that yield enzymes with higher specificity and performance. This has not only improved product consistency but also allowed for tailored applications across different bakery segments. The increased adoption of these advanced technologies is bolstered by a strong focus on research and development, as companies invest in new methods to extract and refine enzymes from various biological sources. Additionally, emerging industrial partnerships and collaborations have accelerated the integration of these novel solutions into production processes, ensuring that innovation is both sustained and scalable.
As the landscape continues to shift, industry players are re-evaluating traditional manufacturing practices by embracing digitalization and automation. These trends are streamlining operations and enabling more precise control over formulation parameters, thereby reducing production times and costs. The resultant improvements in efficiency have a cascading effect on the overall quality of baked goods, positioning the market for long-term growth. The changing dynamics not only highlight the importance of product innovation but also underscore a renewed focus on safety, sustainability, and product efficacy. These transformative shifts are setting the stage for a future where customization and efficiency become the hallmarks of the baking industry.
Regional Insights Shaping the Baking Enzymes Terrain
A comprehensive look at the geographical dimensions of the baking enzymes market reveals a multitude of regional nuances. The market dynamics in the Americas are shaped by advanced food processing technologies, evolving consumer tastes, and a well-established bakery industry that prioritizes product quality. Innovation here is guided by a keen interest in integrating biotechnological advancements with traditional baking methods, resulting in products that resonate with global standards.
In the combined region of Europe, Middle East, and Africa, diverse regulatory landscapes and consumer preferences contribute to a multifaceted market environment. In Europe, strict regulations and high quality control standards drive the adoption of precise enzyme applications. Meanwhile, in parts of the Middle East and Africa, economic growth and increasing consumer awareness afford opportunities for modernized bakery operations. Across these regions, sustained investments in new technologies and localized research have led to tailored solutions that address specific regional demands.
The Asia-Pacific region is another significant player, characterized by rapid urbanization, a surge in disposable incomes, and a burgeoning demand for processed bakery products. Here, the convergence of traditional culinary practices with modern production techniques has catalyzed an environment ripe for enzyme-based innovation. With a large population base and dynamically growing economies, the region offers a fertile ground for market expansion and tech-driven efficiency improvements, ensuring that the application of baking enzymes continues to evolve in line with local consumer and industrial demands.
Insights on Key Players in the Baking Enzymes Ecosystem
The competitive landscape within the baking enzymes market is defined by the presence of several industry-leading companies known for their commitment to innovation and quality. Advanced Enzyme Technologies Limited, Amano Enzyme Inc., AngelYeast Co., Ltd., and Associated British Foods plc are among the prominent names that have significantly influenced market perceptions through robust R&D initiatives and strategic partnerships. Companies like Aumenzymes and Biolaxi Enzymes Pvt Ltd have also carved out niche positions by focusing on high-performance enzyme solutions tailored for specific applications.
Further reinforcing the competitive dynamics are organizations such as Bioseutica BV, BRAIN Biotech AG, British Bakels Ltd, and Caldic B.V., which have consistently delivered innovative enzyme formulations that meet stringent quality standards. Calpro Food Essentials Pvt. Ltd., Corbion NV, Creative Enzymes, and DSM-Firmenich AG have contributed to refining process efficiencies, while Engrain and Enzyme Development Corporation bolster the market through advanced research. Additional industry influencers include Futura Ingredients Singapore Pte Ltd, International Flavors & Fragrances Inc., Jiangsu Boli Biological Products Co., Ltd., and Kemin Industries, Inc., whose diverse portfolios continue to shape the market trends.
The report delves into recent significant developments in the Baking Enzymes Market, highlighting leading vendors and their innovative profiles. These include:

• Advanced Enzyme Technologies Limited
• Amano Enzyme Inc.
• AngelYeast Co. Ltd.
• Associated British Foods plc
• Aumenzymes
• Biolaxi Enzymes Pvt. Ltd.
• Bioseutica B.V.
• BRAIN Biotech AG
• British Bakels Ltd.
• Caldic B.V.
• Calpro Food Essentials Pvt. Ltd.
• Corbion N.V.
• Creative Enzymes
• DSM-Firmenich AG
• Engrain
• Enzyme Development Corporation
• Futura Ingredients Singapore Pte. Ltd.
• International Flavors & Fragrances Inc.
• Jiangsu Boli Biological Products Co. Ltd.
• Kemin Industries Inc.
• Kerry Group PLC
• Lallemand Inc.
• Maps Enzymes Ltd.
• MirPain Food Ingredients
• Nagase & Co. Ltd.
• Novonesis Group
• Puratos NV/SA
• SOUFFLET BIOTECHNOLOGIES SAS
• SternEnzym GmbH & Co. KG
• Sunson Industry Group Co. Ltd.
• VEMO 99 Ltd.

Actionable Recommendations for Industry Leaders
Industry leaders should focus on building robust R&D capabilities to continuously improve enzyme formulations; invest in state-of-the-art biotechnological processes that support customization based on the diversified needs of product types, sources, functions, and applications; and leverage technological innovations while remaining vigilant about emerging consumer trends. It is important to integrate insights from segmentation analysis to fine-tune product portfolios and address the specific requirements of various bakery segments, ensuring that each solution aligns with targeted outcomes such as improved texture, extended shelf-life, or enhanced flavor profiles.
Furthermore, engaging in strategic collaborations with technology partners and research institutions can expedite the pathway to innovative breakthroughs. Leaders are advised to optimize supply chains by standardizing operations across diverse production geographies, particularly in regions that display a blend of traditional baking practices and modern technological integration. In doing so, companies can achieve cost efficiencies and maintain high-quality standards.
A comprehensive approach that incorporates market intelligence, customer feedback, and regulatory insights will also prove essential. By capitalizing on digitalization and automation trends, industry players can effectively monitor operational performance while ensuring traceability and compliance. Finally, benchmarking against industry leaders and fostering cross-industry partnerships will further empower decision-makers to navigate the competitive landscape with agility and confidence.
Key Attributes

Report Attribute	Details
No. of Pages	183
Forecast Period	2024-2030
Estimated Market Value (USD) in 2024	$1.08 Billion
Forecasted Market Value (USD) by 2030	$1.56 Billion
Compound Annual Growth Rate	6.1%
Regions Covered	Global

Key Topics Covered
1. Preface
2. Research Methodology
3. Executive Summary

4. Market Overview

5. Market Insights
5.1. Market Dynamics
5.1.1. Drivers
5.1.1.1. Increasing demand for bakery products globally
5.1.1.2. Expansion of cake and bakery retail chain
5.1.1.3. Consumer demand for gluten-free bakery products
5.1.2. Restraints
5.1.2.1. Fluctuating raw material prices of the baking enzymes
5.1.3. Opportunities
5.1.3.1. Developments in enzymes focused on shelf-life and texture of bakery products
5.1.3.2. Growing awareness of clean label and non-GMO products
5.1.4. Challenges
5.1.4.1. Risk associated with enzyme stability during transportation and storage
5.2. Market Segmentation Analysis
5.2.1. Product: Proliferating demand for hemicellulases to improve dough stability and increase bread volume
5.2.2. Source: Increasing demand for plant-based enzymes owing to natural origin and alignment with clean-label trends
5.2.3. Function: Increasing significance of flavor development for enhancing sensory characteristics and quality of baked goods
5.2.4. Application: Increased utilization of baking enzymes to improve dough handling and extend shelf life
5.3. Porter's Five Forces Analysis
5.4. PESTLE Analysis
6. Baking Enzymes Market, by Product
6.1. Introduction
6.2. Amylases
6.3. Hemicellulases
6.4. Lipases
6.5. Oxidoreductases
6.5.1. Glucose oxidase
6.5.2. Lipoxygenases
6.6. Proteases
7. Baking Enzymes Market, by Source
7.1. Introduction
7.2. Animal
7.3. Microbial
7.3.1. Bacterial
7.3.2. Fungal
7.3.3. Yeast
7.4. Plant
8. Baking Enzymes Market, by Function
8.1. Introduction
8.2. Flavor Development
8.3. Shelf-Life Extension
8.4. Texture Improvement
9. Baking Enzymes Market, by Application
9.1. Introduction
9.2. Biscuits & Cookies
9.3. Bread
9.4. Cake & Pastries
9.5. Pies
9.6. Tortillas
10. Americas Baking Enzymes Market
10.1. Introduction
10.2. Argentina
10.3. Brazil
10.4. Canada
10.5. Mexico
10.6. United States
11. Asia-Pacific Baking Enzymes Market
11.1. Introduction
11.2. Australia
11.3. China
11.4. India
11.5. Indonesia
11.6. Japan
11.7. Malaysia
11.8. Philippines
11.9. Singapore
11.10. South Korea
11.11. Taiwan
11.12. Thailand
11.13. Vietnam
12. Europe, Middle East & Africa Baking Enzymes Market
12.1. Introduction
12.2. Denmark
12.3. Egypt
12.4. Finland
12.5. France
12.6. Germany
12.7. Israel
12.8. Italy
12.9. Netherlands
12.10. Nigeria
12.11. Norway
12.12. Poland
12.13. Qatar
12.14. Russia
12.15. Saudi Arabia
12.16. South Africa
12.17. Spain
12.18. Sweden
12.19. Switzerland
12.20. Turkey
12.21. United Arab Emirates
12.22. United Kingdom
13. Competitive Landscape
13.1. Market Share Analysis, 2023
13.2. FPNV Positioning Matrix, 2023
13.3. Competitive Scenario Analysis
13.3.1. Lallemand expands global enzyme capabilities with investment in Livzym
13.3.2. Brenntag partners with lallemand for exclusive nutrilife baking enzyme distribution in Europe
13.3.3. Puratos and Bota Bio collaborate on innovative natural enzyme solutions for baking
13.3.4. Kerry unveils biobake fresh rich to extend shelf life of sweet baked goods
13.3.5. Novozymed and Chr. Hansen merges to form Novonesis to produce innovative biosolutions
13.3.6. Expansion of Azelis and DSM-Firmenich partnership enhances distribution of food enzymes in India
13.3.7. Muhlenchemie's launch of Omnizym enzyme brand aims to reduce sugar content and address market demands
13.3.8. IFF launch ENOVERA 2000 to transform whole wheat bread production by cutting gluten costs
13.3.9. Novozymes unveils Novamyl BestBite to enhance baking texture and sustainability
13.3.10. AB Enzymes strengthens European market position by extending exclusive distribution with Barentz
13.4. Strategy Analysis & Recommendations
13.4.1. Kerry Group PLC
13.4.2. Lallemand Inc.
13.4.3. Associated British Foods plc
13.4.4. DSM-Firmenich AG

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