European Dough Conditioners Market revenue to hit $2 Bn by 2026

Published Date: 2021-03-19

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European Dough Conditioners Market size is poised be reach USD 2 billion by 2026, according to a latest forecast report by Graphical Research.

The demand for dough conditioners for preparing bakery products has increased owing to increasing consumption of bakery products. Growing trend of eating packaged bakery products has also proliferated the dough conditioners market growth in Europe.

Enzymes are large molecules that facilitate biological reaction during bread making process and increases reaction speed. Enzymes help in conversion of starch into maltose, breaking protein chains, and breakdown of complex sugar into simple sugar. Enzymes reduce the energy barrier required for reaction, in turn, reducing the time required for completing the reaction.

Utilization of enzymes also helps in reducing the use of chemical additives and offers a consumer-friendly product with similar benefits bread offered by chemical dough conditioners such as mono- glycerides, di-glycerides, and sodium stearoyl lactylate. Growing importance of using a clean and organic additive in making bakery products has fueled the demand for enzymes. Further, the demand for chemical free products has also soared, pertaining to increasing consumer awareness.

Based on different types of emulsifiers, the mono-glycerides segment revenue was over USD 35 million in 2019. Mono-glycerides have a glycerol molecule which is attached to a fatty acid through an ester bond.  Mono-glycerides are added to food for preventing water and oil separation, improving texture, and extending product shelf life. Thereby, it has wider acceptance amongst manufacturers. Emulsifiers facilitate food thickening, dough strengthening, and improving flavor in food. Mono-glycerides as dough conditioner trapping carbon dioxide produced by yeast which by dispersing fat more evenly. These also extend food product shelf life by slowing starch retrogradation rate and enhance loaf volume.

Browse detailed statistical insights from the report, “Europe Dough Conditioners Market Size By Application (Bread, Cakes/Pastry, Pizza Crust, Tortillas, Others), By Product (Ingredient Type (Enzymes [Amylases, Xylanases, Lipases, Proteases, Others], Emulsifiers [Mono-glycerides, Calcium Stearoyl Lactylate, Sodium Stearoyl Lactylate, Others] Oxidizing agent [Azodicarbonamide, Potassium Iodate, Calcium Peroxide, Potassium Bromate, Others], Reducing agent [L-cysteine, Glutathione, Sodium Bisulphite, Sodium Metabisulphite, Others]), Research Report, Country Outlook, Price Trends, Growth Prospects, Competitive Industry Share & Forecasts, 2020 – 2026” along with the table of contents (ToC) @

Mono-glycerides are primarily used as emulsifiers in production of foods such as bread, tortillas, cookies, crackers, and pasta. The consumption of bakery products such as bread, cookies, and pasta has increased in recent years pertaining to growing eating away from home trend and rising consumption of packaged and ready to eat foods, which may accelerate the use of mono-glycerides as emulsifiers in making bakery products.

Based on applications, the bread segment in the European dough conditioners market was worth USD 750 million in 2019. Dough conditioners are used bread making for improving dough production and consistency. Dough conditioners comprise a range of products such as enzymes, reducing agents, oxidants, and emulsifiers, which help in completing desired chemical reaction during dough making. Enzymes are used in bread making as dough strengthener and for enhancing dough handling characteristics.

Bread is a key component in European diets and a wide variety of breads are consumed across Europe as it is a source of dietary fibers and an array of vitamins and minerals. However, the demand for dough conditioners for bread making is affected by decreasing bread consumption in Europe. Growing trends like eating away from home and packaged foods should affect the per capita bread consumption.

Major players in the market 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.

The European dough conditioners market research report includes in-depth coverage of the industry, with estimates & forecast in terms of volume (Tons) and revenue (USD Million) from 2015 to 2026, for the following segments:

Europe Market, By Ingredient Type

  • Enzymes
    • Amylases
    • Xylanases
    • Lipases
    • Proteases
    • Others
  • Emulsifiers
    • Mono-glycerides
    • Calcium Stearoyl Lactylate
    • Sodium Stearoyl Lactylate
    • Others  
  • Oxidizing agent
    • Azodicarbonamide
    • Potassium Iodate
    • Calcium Peroxide
    • Potassium Bromate
    • Others
  • Reducing agent
    • L-cysteine
    • Glutathione
    • Sodium Bisulphite
    • Sodium Metabisulphite
    • Others
  • Others

Europe Market, By Application

  • Bread
  • Pizza Crust
  • Tortillas
  • Cakes/Pastry
  • Buns & Rolls
  • Others

The above information has been provided for the following countries:

  • Europe
    • Germany
    • UK
    • France
    • Italy
    • Spain
    • Russia
    • Netherlands