Bread Improvers Market by Type, Product, Form, Application

List of Tables

[185 Pages Report] The Bread Improvers Market size was estimated at USD 4.40 billion in 2023 and expected to reach USD 4.64 billion in 2024, at a CAGR 5.68% to reach USD 6.48 billion by 2030.

Bread improvers, also known as dough conditioners, are a class of compounds that enhance the functionality of flour and dough in the bread-making process. These substances optimize bread quality by influencing various characteristics such as dough strength, crumb structure, shelf-life, and overall texture. Bread improvers can be enzymatic or non-enzymatic, and they include ingredients such as emulsifiers, reducing agents, oxidizing agents, enzymes, and various other functional additives. The bread improvers market comprises entities involved in the manufacturing, distribution, and sale of additive products developed to enhance the quality and characteristics of bread. These products are often a blend of enzymes, emulsifiers, oxidants, and other ingredients that aim to improve dough handling, prolong shelf-life, provide superior texture, and contribute to the overall sensory quality of bread. This market serves a variety of end-users, including industrial bakeries, artisanal bakers, and in-store baking units, catering to both commercial and domestic consumption. Commercial bakeries utilize improvers at an industrial scale for mass-produced bread products, and artisanal bakers use improvers to enhance the quality of hand-crafted bread. Several factors influence the growth of the bread improvers market, such as increasing awareness among consumers about health and food safety, rising consumption of bakery products worldwide, and surging demand for convenience and ready-to-go food products. However, the bread improvers market faces certain challenges, including rising health issues due to the consumption of trans-fatty acids and a reduction in the consumption of bakery products containing chemical ingredients. On the other hand, the growing introduction of plant-based organic bread improvers and increasing use of enzymes as an alternative to emulsifiers presents potential opportunities for the market in the coming years.

KEY MARKET STATISTICS
Base Year [2023]	USD 4.40 billion
Estimated Year [2024]	USD 4.64 billion
Forecast Year [2030]	USD 6.48 billion
CAGR (%)	5.68%

Type: Growing emphasis on plant-based bread improvers, as they are made from made from natural ingredients

Inorganic bread improvers typically contain various chemicals and compounds such as reducing agents like L-cysteine, oxidants like ascorbic acid, emulsifiers, and enzymes. They are designed to enhance dough stability, increase loaf volume, improve crumb structure, and prolong freshness. Organic bread improvers are typically made from natural ingredients and are free from chemicals. These improvers may include natural enzymes, vitamins, and other plant-based materials that provide similar benefits to inorganic options. Organic bread improvers are typically made from natural ingredients and are free from chemicals. These improvers may include natural enzymes, vitamins, and other plant-based materials that provide similar benefits to inorganic options.

Product: Rising demand for emulsifiers to extend the shelf life of the final product by reducing staling

Emulsifiers in bread improvers are surfactants that help stabilize the bread's structure by strengthening the dough and improving its tolerance during the baking process. They can enhance the volume of the bread and provide a finer and more uniform crumb structure. Enzymes are biological catalysts that can modify and improve the characteristics of bread. Amylases, for instance, break down starches in flour into sugars, which feed yeast during fermentation, leading to better rise and a more developed flavor. Oxidizing agents help to strengthen the gluten network within the dough, contributing to the bread's elasticity and height. Typical oxidizing agents include ascorbic acid, potassium bromate (less common due to health concerns), and azodicarbonamide (ADA). Reducing agents work opposite to oxidizing agents by breaking down the gluten's disulfide bonds, making the dough softer and more extensible. This is particularly advantageous for doughs that are over-mixed or for producing specific types of bread that require a more delicate structure. Emulsifiers and enzymes are regularly used to provide stability and enhanced flavor and texture. In terms of need-based preference, enzymes are now more favored due to their natural perception and ability to be labeled as 'clean.' Oxidizing agents are chosen for their ability to improve loaf volume and dough strength, although with increasing health awareness, their usage is scrutinized more closely.

Form: Growing application of powder bread improvers due to their long shelf life

Liquid & semi-liquid bread improvers are formulated to facilitate easy inclusion into dough mixes during the bread-making process. They offer consistency in dosing and are quickly assimilated into the dough, ensuring uniform distribution of the improver's components. This form of improver is particularly advantageous for large-scale operations where automation and precision are crucial. Manufacturers tend to package them in containers that allow for direct injection into mixing systems. However, the liquid form's shelf life may be shorter than their powdered counterparts, and they may require refrigeration to maintain their efficacy over time. Powder bread improvers are widely utilized due to their long shelf life and ease of storage. They are often preferred in conditions where liquid addition is not feasible. The powder form is dry and stable, making it less susceptible to spoilage and convenient for transport. It needs to be blended thoroughly with the flour or other dry ingredients to ensure an even distribution throughout the dough. As with liquid improvers, the powder is designed to enhance various aspects of bread production, from dough conditioning and strength to improved shelf life and crumb structure of the finished product.

Application: Growing usage of improvers for bread-making to enhance the dough's strength

In bread-making, improvers are used to enhance the dough's strength and stability, increase volume, and improve crumb structure and texture. They facilitate shorter kneading times and better tolerance to variations during fermentation, which is crucial for maintaining a consistent product in terms of shape, size, and texture. Additionally, these improvers can extend bread's shelf life by reducing staling and keeping the crumb soft. For cakes, improvers serve to ensure uniform crumb structure, moistness, and volume. They assist in emulsification, which helps to incorporate air effectively and maintain the softness of the cake over time. Furthermore, they act as stabilizers for the batter, preventing the cakes from collapsing and ensuring that the final product has the desired texture and appearance. When it comes to the production of viennoiserie-which includes pastries such as croissants and Danishes-bread improvers play a key role in dough lamination. They improve the dough's extensibility and resistance to tearing, which helps in creating the characteristic flaky layers. Additionally, they contribute to better volume, a more uniform cell structure, and a finer crust color and sheen after baking.

Regional Insights

The U.S. provides prominent opportunities for bread improvers, largely driven by the demand for high-quality, nutritious, and convenient baked goods. Consumers are increasingly seeking out clean-label ingredients, which has spurred innovation in the segment. Canadian regulations on food additives also prompt the use of bread improvers that align with stricter health standards. In Brazil, the increasing urbanization and changes in consumer lifestyles are leading to a higher demand for ready-to-eat products, consequently driving the need for bread improvers. The EU market, with its rich tradition of baking, has a matured demand for bread improvers. Consumers prioritize natural ingredients and the reduction of additives, compelling producers to innovate cleaner and more transparent improver solutions. Sustainable sourcing and production methods are key investment and research areas within the region. The Middle Eastern market is characterized by high demand for flatbreads and bread-based dishes, with consumers looking for longer shelf-life and consistency in quality, encouraging the adoption of improvers that cater to these specific needs. The African bread improvers market is relatively untapped and has significant growth potential. With urbanization and the rise in disposable income, there is an increasing demand for convenience and quality baked goods, stimulating the bread improver sector. China's rapidly expanding middle class and urbanization have increased the consumption of Western-style baked goods, boosting the bread improver market. The focus is on products that enhance shelf-life and texture to cater to the convenience trend without compromising taste. India presents an emergent market with a growing bakery industry and a gradual shift toward convenience foods. The demand for bread improvers is driven by the rising consumption of fast food and bakery products among the burgeoning middle class.

FPNV Positioning Matrix

The FPNV Positioning Matrix is pivotal in evaluating the Bread Improvers Market. It offers a comprehensive assessment of vendors, examining key metrics related to Business Strategy and Product Satisfaction. This in-depth analysis empowers users to make well-informed decisions aligned with their requirements. Based on the evaluation, the vendors are then categorized into four distinct quadrants representing varying levels of success: Forefront (F), Pathfinder (P), Niche (N), or Vital (V).

Market Share Analysis

The Market Share Analysis is a comprehensive tool that provides an insightful and in-depth examination of the current state of vendors in the Bread Improvers Market. By meticulously comparing and analyzing vendor contributions in terms of overall revenue, customer base, and other key metrics, we can offer companies a greater understanding of their performance and the challenges they face when competing for market share. Additionally, this analysis provides valuable insights into the competitive nature of the sector, including factors such as accumulation, fragmentation dominance, and amalgamation traits observed over the base year period studied. With this expanded level of detail, vendors can make more informed decisions and devise effective strategies to gain a competitive edge in the market.

Key Company Profiles

The report delves into recent significant developments in the Bread Improvers Market, highlighting leading vendors and their innovative profiles. These include Archer-Daniels-Midland Company, Associated British Foods PLC, Bakels Worldwide, BreadPartners, Inc., Cain Food Industries, Inc., Corbion NV, EUROGERM INGRIDIA PRIVATE LIMITED, Glanbia PLC, International Flavors & Fragrances Inc., IREKS GmbH, KELIFFS NUTRIENTS PVT. LTD., Kerry Group PLC, Koninklijke Zeelandia Group BV, Lallemand Inc., Lesaffre Group, Levapan S.A., LIMAGRAIN INGREDIENTS, Mitsubishi Corporation Life Sciences Limited, Nutrex NV, Oriental Yeast Co., Ltd., Oy Karl Fazer Ab, Premia Food Additives Pvt. Ltd., Puratos NV/SA, Riken Vitamin Co., Ltd., SONNEVELD GROUP B.V., Soufflet Technologies, and Stern Ingredients India Pvt. Ltd..

Market Segmentation & Coverage

This research report categorizes the Bread Improvers Market to forecast the revenues and analyze trends in each of the following sub-markets:

Type
- Inorganic
- Organic

Product
- Emulsifiers
- Enzymes
- Oxidizing Agents
- Reducing Agents

Form
- Liquid & Semi-Liquid
- Powder

Application
- Bread
- Cakes
- Viennoiserie

Region
- Americas
  - Argentina
  - Brazil
  - Canada
  - Mexico
  - United States
    - California
    - Florida
    - Illinois
    - New York
    - Ohio
    - Pennsylvania
    - Texas
- Asia-Pacific
  - Australia
  - China
  - India
  - Indonesia
  - Japan
  - Malaysia
  - Philippines
  - Singapore
  - South Korea
  - Taiwan
  - Thailand
  - Vietnam

Europe, Middle East & Africa
- Denmark
- Egypt
- Finland
- France
- Germany
- Israel
- Italy
- Netherlands
- Nigeria
- Norway
- Poland
- Qatar
- Russia
- Saudi Arabia
- South Africa
- Spain
- Sweden
- Switzerland
- Turkey
- United Arab Emirates
- United Kingdom

The report offers valuable insights on the following aspects:

1. Market Penetration: It presents comprehensive information on the market provided by key players.

2. Market Development: It delves deep into lucrative emerging markets and analyzes the penetration across mature market segments.

3. Market Diversification: It provides detailed information on new product launches, untapped geographic regions, recent developments, and investments.

4. Competitive Assessment & Intelligence: It conducts an exhaustive assessment of market shares, strategies, products, certifications, regulatory approvals, patent landscape, and manufacturing capabilities of the leading players.

5. Product Development & Innovation: It offers intelligent insights on future technologies, R&D activities, and breakthrough product developments.

The report addresses key questions such as:

1. What is the market size and forecast of the Bread Improvers Market?

2. Which products, segments, applications, and areas should one consider investing in over the forecast period in the Bread Improvers Market?

3. What are the technology trends and regulatory frameworks in the Bread Improvers Market?

4. What is the market share of the leading vendors in the Bread Improvers Market?

5. Which modes and strategic moves are suitable for entering the Bread Improvers Market?

Product Code: MRR-3D2FD205C4A7

1. Preface

1.1. Objectives of the Study
1.2. Market Segmentation & Coverage
1.3. Years Considered for the Study
1.4. Currency & Pricing
1.5. Language
1.6. Stakeholders

2. Research Methodology

2.1. Define: Research Objective
2.2. Determine: Research Design
2.3. Prepare: Research Instrument
2.4. Collect: Data Source
2.5. Analyze: Data Interpretation
2.6. Formulate: Data Verification
2.7. Publish: Research Report
2.8. Repeat: Report Update

3. Executive Summary

4. Market Overview

5. Market Insights

5.1. Market Dynamics
- 5.1.1. Drivers
  - 5.1.1.1. Increasing awareness among consumers about health and food safety
  - 5.1.1.2. Rising consumption of bakery products worldwide
  - 5.1.1.3. Surging demand for convenience and ready-to-go food products
- 5.1.2. Restraints
  - 5.1.2.1. Rising health issues due to consumption of trans-fatty acids
- 5.1.3. Opportunities
  - 5.1.3.1. Growing introduction of plant-based organic bread improvers
  - 5.1.3.2. Increasing use of enzymes as an alternative to emulsifiers
- 5.1.4. Challenges
  - 5.1.4.1. Reduction in the consumption of bakery products containing chemical ingredients
5.2. Market Segmentation Analysis
- 5.2.1. Type: Growing emphasis on plant-based bread improvers, as they are made from made from natural ingredients
- 5.2.2. Product: Rising demand for emulsifiers to extend the shelf life of the final product by reducing staling
- 5.2.3. Form: Growing application of powder bread improvers due to their long shelf life
- 5.2.4. Application: Growing usage of improvers for bread-making to enhance the dough's strength
5.3. Market Disruption Analysis
5.4. Porter's Five Forces Analysis
- 5.4.1. Threat of New Entrants
- 5.4.2. Threat of Substitutes
- 5.4.3. Bargaining Power of Customers
- 5.4.4. Bargaining Power of Suppliers
- 5.4.5. Industry Rivalry
5.5. Value Chain & Critical Path Analysis
5.6. Pricing Analysis
5.7. Technology Analysis
5.8. Patent Analysis
5.9. Trade Analysis
5.10. Regulatory Framework Analysis

6. Bread Improvers Market, by Type

6.1. Introduction
6.2. Inorganic
6.3. Organic

7. Bread Improvers Market, by Product

7.1. Introduction
7.2. Emulsifiers
7.3. Enzymes
7.4. Oxidizing Agents
7.5. Reducing Agents

8. Bread Improvers Market, by Form

8.1. Introduction
8.2. Liquid & Semi-Liquid
8.3. Powder

9. Bread Improvers Market, by Application

9.1. Introduction
9.2. Bread
9.3. Cakes
9.4. Viennoiserie

10. Americas Bread Improvers Market

10.1. Introduction
10.2. Argentina
10.3. Brazil
10.4. Canada
10.5. Mexico
10.6. United States

11. Asia-Pacific Bread Improvers 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 Bread Improvers 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. Two New Bread Improvers For Consistent Breadmaking
- 13.3.2. Kerry's New Enzyme Solution for Sweet Baked Goods Boosts Shelf Life to Fight Food Waste
- 13.3.3. Angel launched a High Protein Bread in a Bakery in China
13.4. Strategy Analysis & Recommendation

14. Competitive Portfolio

14.1. Key Company Profiles
14.2. Key Product Portfolio