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The global bread improver market exhibited moderate growth during 2015-2020. Looking forward, IMARC Group expects the market to grow at a CAGR of around 5% during 2021-2026. Keeping in mind the uncertainties of COVID-19, we are continuously tracking and evaluating the direct as well as the indirect influence of the pandemic on different end-use sectors. These insights are included in the report as a major market contributor.
Also known as dough conditioners, bread improvers are food additives comprising oxidizing and reducing agents, enzymes, emulsifiers, and soya flour. They activate the gluten, alleviate the baking process and enhance functionality properties. They assist in improving the texture, color, taste, composition and tenderness of the bread. They also help reduce wastage, improve workability, maintain a strong structure and provide better volume. As they ensure faster leaving and have a longer shelf life, the demand for bread improvers is escalating around the world.
Bread Improver Market Trends:
Bread improvers play a pivotal role in keeping bread fresh and soft. As a result, there is a considerable rise in the utilization of bread improvers in the baking industry across the globe. This can be accredited to their benefits like easing the complex process of baking and reducing the use of other ingredients like salt and cysteine. Apart from this, increasing consumption of bread and bread products is also positively influencing the overall sales. Moreover, rising awareness about health among individuals is catalyzing the demand for baked food products, such as whole wheat and multigrain bread, which are healthier and provide more value and variety. These product variants are also gaining traction in quick-service restaurants (QSRs) worldwide. This, in confluence with a significant increase in the consumption of ready-to-eat (RTE) food products, is strengthening the market growth. Furthermore, bread manufacturers are focusing on investing in research and development (R&D) activities to introduce innovative product variants, which is creating a favorable market outlook. Other major factors, including sedentary lifestyles, inflating income levels and the introduction of organic bread improvers, are anticipated to drive the market.
IMARC Group provides an analysis of the key trends in each sub-segment of the global bread improver market report, along with forecasts for growth at the global, regional and country level from 2021-2026. Our report has categorized the market based on region, type, form and application.
Breakup by Type:
Breakup by Form:
Breakup by Application:
Breakup by Region:
The competitive landscape of the industry has also been examined along with the profiles of the key players being Archer Daniels Midland Company, Associated British Foods plc, Bakels Sweden AB, Corbion N.V., DuPont de Nemours Inc., Ireks GmbH, Koninklijke DSM N.V., Lesaffre, Oriental Yeast Co. Ltd. (Nisshin Seifun Group Inc.), Oy Karl Fazer Ab, Puratos Group and Riken Vitamin Co. Ltd.
|Base Year of the Analysis||2020|
|Segment Coverage||Type, Form, Application, Region|
|Region Covered||Asia Pacific, Europe, North America, Latin America, Middle East and Africa|
|Countries Covered||United States, Canada, Germany, France, United Kingdom, Italy, Spain, Russia, China, Japan, India, South Korea, Australia, Indonesia, Brazil, Mexico|
|Companies Covered||Archer Daniels Midland Company, Associated British Foods plc, Bakels Sweden AB, Corbion N.V., DuPont de Nemours Inc., Ireks GmbH, Koninklijke DSM N.V., Lesaffre, Oriental Yeast Co. Ltd. (Nisshin Seifun Group Inc.), Oy Karl Fazer Ab, Puratos Group and Riken Vitamin Co. Ltd.|
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