Europe Dough Conditioners Market size crossed USD 1.5 billion in 2019 and is set to observe 5% growth rate between 2020 and 2026.
Dough conditioner comprises of ingredients which is used for improving food product quality. Dough conditioner are added during bakery product making for improving product texture and dough quality. A wide range of dough conditioners are available in the European dough conditioners industry such as enzymes, reducing agents, emulsifiers, oxidizing agents, and bleaching agents. These are used in making various bakery goods such as breads, flat breads, bagels, tortillas, pizza, pies, pretzels, pastry, and crackers. Dough conditioners comprise numerous products which are produced using various processes. For example, enzymes are produced by industrial fermentation of food grade microorganisms and can also be extracted from plants and animals.
Emulsifiers such as monoglycerides and diglycerides are produced by interesterification of triglycerides with along with glycerol. Dough conditioners are utilized in bakery product improving dough properties, crumb structure and colour, product texture, and dough consistency.
In terms of ingredient types, the oxidizing agents segment constituted the second largest market share in 2019. Oxidizing Agents are used as dough conditioners as these help in enhancing gluten reformation and increasing bread making speed. Azodicarbonamide is utilized as maturing agent as it reacts with dry flour during dough making process.
Oxidizing agents utilized as dough conditioners help in forming gluten molecules by affecting amino acids that contain sulphur. Gradually, increase in the production output of bakery products pertaining to growing demand for different types of bakery products. This has influenced product manufacturers to increase speed of the production process to increase food production.
Amylases are hydrolytic enzymes that help in converting complex sugars or carbohydrates into simple sugars. Amylases are made up of family of enzyme that include alpha-amylase, beta-amylase, amyloglucosidase, pullulanase, and maltogenic amylase and are utilized for boosting yeast fermentation, reducing sugars, enhancing dough expansion, reducing batter viscosity, and inhibiting staling for creating soft crumbs which supports the market growth.
Depending upon applications, the pizza crust segment is anticipated to register 5% CAGR from 2020 to 2026. Pizza consumption in European countries has been driving by growing consumption of treats and snacks by individuals living in urban areas. Evolving urban and modern lifestyle has influenced consumer eating preferences and their emphasize on convenience, which has led to an increase in the demand for easy to prepare foods.
The Europe market share for dough conditioners is significantly competitive with major players including Archer Daniels Midland Company, E.I. Du Pont De Nemours and Company, Lallemand Inc., Fazer Group, Puratos Group, Corbion, Lesaffre Yeast Corporation, Palsgaard, Associated British Foods plc, Group Soufflet, and The Bakels Group.