Dough Conditioners Market, Opportunity, Growth Drivers, Industry Trend Analysis and Forecast, 2024-2032

PUBLISHED: August 22, 2024

PAGES: 200 Pages

DELIVERY TIME: 2-3 business days

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Description

The Global Dough Conditioners Market reached a value of USD 5,145.7 million in 2023 and is expected to grow at a CAGR of 5.3% from 2024 to 2032. Dough conditioners play a vital role in maintaining the consistent bread quality by strengthening and softening the dough. These additives enhance yeast activity, improve loaf volume, and reduce staling, making them essential in the production of various bakery products such as breads, cakes, pizza crusts, and pastries.

Market growth is largely driven by increasing demand for dough conditioners in the production of baked goods. The rise in the number of bakeries, coupled with the growing need for quick and affordable meals due to the expanding working population, is propelling market expansion. Additionally, dough conditioners improve the dough by enhancing gluten development, which helps reduce mixing time and energy consumption.

The market is also seeing growth due to rising consumer demand for convenience foods and baked goods. There is an increasing preference for clean-label and natural ingredients, pushing manufacturers to innovate healthier and more efficient dough conditioners. Technological advancements have further improved the performance of these conditioners, leading to better product quality and consistency. The expansion of artisanal and specialty bakery segments is also driving market demand, particularly in regions like North America and Europe. Emerging markets in Asia-Pacific are rapidly growing due to urbanization and rising disposable incomes.

The overall dough conditioners industry is categorized based on ingredients, application, and region.

Market segmentation is based on ingredients, such as enzymes, emulsifiers, oxidizing agents, and reducing agents. The enzymes segment is expected to reach USD 5,420.8 million by 2032, growing at a CAGR of 5.5%. Emulsifiers are essential in enhancing food consistency and prolonging the freshness of bakery products, with increasing demand in the production of buns, rolls, and cakes.

The bread segment held the largest market share in 2023, accounting for 53.5%, and is projected to grow at a 5.5% CAGR by 2032, driven by the rising demand for whole grain, low-carb, and flavored bread products. Dough conditioners are widely used to improve texture, volume, and shelf life in bread, cakes, pastries, and tortillas, ensuring product quality across various applications.

Europe remains the dominant market due to its established bakery sector, high-quality standards, and strong investment in research and development, supported by advanced food processing technologies and regulatory frameworks.

Product Code: 4460

Chapter 1 Methodology and Scope

1.1 Market scope and definition
1.2 Base estimates and calculations
1.3 Forecast calculation
1.4 Data sources
- 1.4.1 Primary
- 1.4.2 Secondary
  - 1.4.2.1 Paid sources
  - 1.4.2.2 Public sources

Chapter 2 Executive Summary

2.1 Industry 360° synopsis

Chapter 3 Industry Insights

3.1 Industry ecosystem analysis
- 3.1.1 Key manufacturers
- 3.1.2 Distributors
- 3.1.3 Profit margins across the industry
3.2 Industry impact forces
- 3.2.1 Growth drivers
  - 3.2.1.1 North America growing demand for baked products
  - 3.2.1.2 Europe increasing bread utilization for manufacturing fast food
  - 3.2.1.3 Asia Pacific growing online fast-food retail
- 3.2.2 Market challenges
  - 3.2.2.1 Growing concerns regarding clean label ingredients
- 3.2.3 Market opportunity
  - 3.2.3.1 New opportunities
  - 3.2.3.2 Growth potential analysis
3.3 Raw material landscape
- 3.3.1 Manufacturing trends
- 3.3.2 Technology evolution
  - 3.3.2.1 Sustainable manufacturing
    - 3.3.2.1.1 Green practices
    - 3.3.2.1.2 Decarbonization
- 3.3.3 Sustainability in raw materials
- 3.3.4 Pricing trends (USD/Ton), 2021 - 2032
  - 3.3.4.1 North America
  - 3.3.4.2 Europe
  - 3.3.4.3 Asia Pacific
  - 3.3.4.4 Latin America
  - 3.3.4.5 Middle East and Africa
3.4 Regulations and market impact
3.5 Porter's analysis
3.6 PESTEL analysis

Chapter 4 Competitive Landscape, 2023

4.1 Company market share analysis
4.2 Competitive positioning matrix
4.3 Strategic outlook matrix

Chapter 5 Market Size and Forecast, By Ingredient, 2021-2032 (USD Million, Tons)

5.1 Key trends
5.2 Enzymes
- 5.2.1 Amylases
- 5.2.2 Xylanases
- 5.2.3 Lipases
- 5.2.4 Proteases
- 5.2.5 Others
5.3 Emulsifiers
- 5.3.1 Mono-glycerides
- 5.3.2 Calcium stearoyl lactylate
- 5.3.3 Sodium stearoyl lactylate
- 5.3.4 Others
5.4 Oxidizing agent
- 5.4.1 Azodicarbonamide
- 5.4.2 Potassium Iodate
- 5.4.3 Calcium peroxide
- 5.4.4 Potassium bromate
- 5.4.5 Others
5.5 Reducing agent
- 5.5.1 L-cysteine
- 5.5.2 Glutathione
- 5.5.3 Sodium bisulphite
- 5.5.4 Sodium metabisulphite
- 5.5.5 Others
5.6 Others

Chapter 6 Market Size and Forecast, By Application, 2021-2032 (USD Million, Tons)

6.1 Key trends
6.2 Bread
6.3 Pizza crust
6.4 Tortillas
6.5 Cakes/Pastry
6.6 Buns and rolls
6.7 Others

Chapter 7 Market Size and Forecast, By Region, 2021-2032 (USD Million, Tons)

7.1 Key trends
7.2 North America
- 7.2.1 U.S.
- 7.2.2 Canada
7.3 Europe
- 7.3.1 Germany
- 7.3.2 UK
- 7.3.3 France
- 7.3.4 Italy
- 7.3.5 Spain
- 7.3.6 Rest of Europe
7.4 Asia Pacific
- 7.4.1 China
- 7.4.2 India
- 7.4.3 Japan
- 7.4.4 South Korea
- 7.4.5 Australia
- 7.4.6 Rest of Asia Pacific
7.5 Latin America
- 7.5.1 Brazil
- 7.5.2 Mexico
- 7.5.3 Argentina
- 7.5.4 Rest of Latin America
7.6 MEA
- 7.6.1 Saudi Arabia
- 7.6.2 UAE
- 7.6.3 South Africa
- 7.6.4 Rest of MEA