Asia Pacific Dough Conditioners Market size valued at USD 1.1 Billion in 2020 and is estimated to witness 6% CAGR from 2021 to 2027.
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Dough Conditioners are referred as to the ingredients that are added to bread dough to activate the gluten content and improve the texture and quality of the products. It may include enzymes, yeast nutrients, mineral salts, emulsifiers, oxidants, and reductants. They provide strengthening and softening properties thus help to maintain freshness, softness, & taste of the baked products.
Dough conditioners have been used into various baked goods such as breads, buns & rolls, cakes & pastries, biscuits etc. by food manufacturers, artisan bakeries and other food service establishments. Increasing demand of bakery and confectionery products is anticipated to drive the market demand.
Emerging countries such as China, India are experiencing increased demand for packaged and convenience food products. Busy and hectic life schedules along with the changing dietary habits has raised the demand for bakery products and breakfast goods. Moreover, the rising working population in order to save cooking time has shifted their focus towards the adoption of ready to eat food products which further propels the demand for bakery and confectionery products.
Dough conditioners are used in these products to enhance the texture, taste and shelf life which is set to fuel the market demand in Asia Pacific region. The manufacturers of bread, buns & rolls, pizza, cookies & biscuits etc. also focus on inclusion of the ingredients that improve the quality of their products thus utilizing dough conditioners effectively. Consistently growing demand from bakeries and food manufacturers will boost the market growth. Rapid urbanization resulting into growing consumption of fast-food items is further expected to augment the market revenue.
The enzymes segment revenue was over USD 779 million in 2020 and will grow at 6% CAGR through 2027.
Enzymes are further bifurcated into Amylases, Xylanases, Lipases and Proteases. These enzymes are among the most vital ingredients used in baked items. They are used for dough fermentation and relaxation, long crumb softness, stability and to improve volume, texture, and color. They also act as a preservative and thus provide long shelf life to the products. Rapid development of baked good industry in Asia Pacific region will boost the market expansion.
The cakes/pastry segment surpassed USD 255.5 million revenue in 2020 and will showcase around 5.5% growth rate during the forecast period. Dough conditioners are used in cakes pastry to improve their taste, color, and dough processing, as well as the overall quality of the products.
Rise in urbanization, increase in disposable income, growing trend of innovative and new baked goods and confectionery products among the millennials coupled the innovations in bakery will influence the growth of cakes/pastry segment. Also, the growing popularity of low calorie and sugar free bakery & confectionery products has encouraged the manufacturers to innovate new products as per customer’s needs. Escalating demand of cakes and pastries among kids’ segment is further expected to boost the industry demand.
Dough conditioners are also used as softening agents and are especially used to improve the quality of bread and similar products such as bread rolls, bread rolls and the like. Increasing consumption of bread and similar products among the household and foodservice outlets will propel the market size.
Prominent participants operating across the Asia Pacific dough conditioners market include Watson, Archer Daniels Midland Company, Calpro Foods, Pvt. Ltd., Lallemand, Corbion, Puratos Group, Lesaffre, DuPont, Fazer Group and AB Mauri India Pvt. Ltd.