Market Insights
Nowadays, the use of improvers is incorporated into the production of baked goods. As per German guidelines for bread and small baked items, improvers are preparations intended to facilitate the production of baked goods. Improvements improve the production methods and quality of baked goods. In order to prepare standardized quality end products, improvers control uncertainties such as temperature, humidity, flour, and labor. Substances that are increasingly being used as improvers are the components found in food products made with these improvers.
Growing demand for bread improvers to improve dough, sensory characteristics, taste, and shelf life are some of the factors driving the market growth. Growing demand for emulsifiers, largely in bakery applications, is a significant factor fueling the market. Aside from that, enzymes found in the outer layer of the grain kernel are responsible for holding the dough together and reinforcing tolerance during the manufacturing process. Emulsifiers also improve the gas impermeability of the membrane, thus making the dough less susceptible to machine-driven stress at times of molding, dividing, handling, etc.
The global bread improver market is segmented by ingredients into emulsifiers, enzymes, oxidizing agents, reducing agents, and others (hydrocolloids, whipping agents, etc.). The emulsifiers segment witnessed major market potential in 2017, as these are largely used to reduce the amount of fat in bakery products as they function as dough conditioners. Emulsifiers allow oil and water to become finely dispersed in each other, thus creating a homogenous, stable, and smooth emulsion. The increasing instances of obesity across the globe are a major concern for all the key food manufacturers. Because of changing consumer preferences for packaged foods and changes in eating habits, the packaged food industry is expected to grow significantly. This is due to the changing lifestyle of consumers, such as the increasing number of working women, long working hours, and easy access to packaged food products that are available in a wide range of cuisines. Lecithin emulsifiers play a crucial role in the processing of packaged foods. Thus, increasing demand for packaged food is, in turn, driving the emulsifier segment in the global bread improvers market.
Based on form, the market is segmented as powder, granular, and liquid/paste. The powdered segment dominated the overall market in 2017. Powdered forms are distributed evenly and faster throughout the mixture, enhancing its effectiveness and quality. However, the rising level of technical sophistication, along with the automatic dispensing of dosage quantities, has increased the demand for paste-form bread improvers since powder can lead to congestion of ducts and dosing units.
The bread segment is estimated to grow at a rapid pace over the forecast period. Improvers are multi-functional products, and ingredients interact with each other as per the type of flour and baked goods. Also, the growing consumption of bread across the globe, owing to the availability of innovative bread offerings by bakery manufacturers, is expected to be a prominent factor in market growth.
In 2017, the Asia-Pacific market was expected to surge rapidly during the forecast period owing to strong demand from emerging economies such as China and India. Europe is the leading region and is projected to remain dominant in the coming years. This is attributed to rapid urbanization and the westernization of food habits, leading to an increase in demand for bread and rolls as well as frozen dough and partially baked products.
The global market for bread improvers is segmented as below:
By Ingredient
- Emulsifiers
- Enzymes
- Oxidizing Agents
- Reducing Agents
- Others (hydrocolloids, bleaching agents, whipping agents, etc.)
By Form
- Powder
- Granular
- Liquid/Paste
By Application
- Bread
- Cakes
- Viennoiseries
- Others
By Geography
- North America
- Europe
- Germany
- France
- Italy
- U.K.
- Russia
- Rest of Europe
- Asia-Pacific
- India
- China
- Japan
- Rest of Asia-Pacific
- Latin America
- Brazil
- Mexico
- Rest of Latin America
- Middle East and Africa
- GCC Countries
- South Africa
- Rest of Middle East and Africa
The following companies are key players in the bread improvers market value chain:
Puratos Group, Archer Daniels Midland Company, Group Soufflet, E.I. Du Pont De Nemours and Company, Ireks GmbH, Nutrex N.V., Lallemand Inc., Watson-Inc. Lesaffre, Corbion N.V., Oriental Yeast Co., Ltd., and Fazer Group
This report offers the following:
- Market analysis and trends for bread improvers for the forecast period of 2016-2026
- Historical information for the years 2016 and 2017 and estimates of CAGRs from 2018 to 2026
- Future prospects, market drivers and restraints, and the competitive structure of key players
- A value chain overview of the bread improvers industry
- Company profiling containing key information about the key players in the bread improvers market.
- Estimation of the market size in terms of value and volume
