North America Dough Conditioners Market size surpassed USD 1.25 billion in 2019 and is predicted to register a CAGR of over 5% from 2020 to 2026.
Dough conditioners are used during making bakery products such as breads, pizza, pies, pastry, and pasta for improving dough texture and quality. There are a wide range of products such as enzymes, oxidizing agents, reducing agent, and emulsifiers that can be utilized as dough conditioners. These products enhance crumb structure, dough colour, texture, and consistency.
Dough conditioners are also utilized for manufacturing packaged bakery products which help in maintaining dough texture and structure. Rising consumption of bakery products such as breads, pasta, pizzas, and pastry in United States and Canada should fuel the market growth. Also, bakeries are focusing on luring new consumer who emphasize on taste experience by making bakery products more appealing, which should also trigger the demand for dough conditioners for improving dough texture.
Emulsifiers are food additives that help in mixing of two insoluble liquids. Some of the common emulsifiers used in baking applications are egg yolk, mustard, soy, and yeast. Emulsifiers are utilized in bakery products as these help in blending two different ingredients, improve properties of the shortening, and enhance mixing properties of flour and other ingredients. Emulsifiers are also used in break making and cake batter for strengthening dough and improve external texture of the product.
The utilization of emulsifiers as dough conditioners has proliferated owing to increasing consumption of bakery products in the region, especially bread. Bread forms a key part of diets of individuals living in North America. Rise in the consumption of bread and other bakery products has boosted the utilization of dough conditioners.
Dough conditioners are used in making cakes and pastry to improve the texture of the product and facilitate mixing of ingredients. Increasing number of consumers are looking for new cake and pastry experience owing to evolving consumer taste, which has boosted the demand for bakery goods that provide enhanced taste and texture experience. This trend has influenced producers to include premium ingredients that offer seasonal and nostalgic taste experience.
Growing consumption of packaged foods and ready to eat foods has influenced bakers to provide products with long lasting texture and taste, which has accelerated the use dough conditioners by packaged bakery food manufacturers.
Key players in the North America dough conditioners market include E.I. Du Pont De Nemours and Company, Archer Daniels Midland Company, Fazer Group, Lallemand Inc., Corbion, Gum Technology Inc., Palsgaard, Puratos, Lesaffre Yeast Corporation, The Bakels Group, Caldic, and Lallemand Baking.
Companies are focusing on developing and introducing new products into the market that can helps them attract new customers. In 2019, Bellarise, a Pak Group brand, expanded its line of dough conditioners with the release of Bellarise WP 1000 and BellaSOFT Organic 1500 Plus.