Global Bakery Enzymes Market Trends, Forecast and Analysis 2019

Press Release

Bakery enzymes are essential enzymes used in the baking industry for different application ranging from the fermentation to additive replacer.

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The benefits of the bakery enzymes will act as the drivers for this market. Benefits such as increased volume of bread and improvement in dough characteristics and color will drive the bakery enzymes market globally. The new inventions in the field of biotechnology have significantly brought down the cost of production of enzymes. This is anticipated to push the existing bakeries in the market to opt for bakery enzymes for their production. Bakery enzymes significantly bring down chemical content in the products which is further anticipated to drive the bakery enzyme market.
Extensive use of GMO based enzymes may cause restraint in the bakery enzyme market. Recent trends in food and beverage market show people are opting for Non-GMO products over GMO products globally, hence, it can act as a restraint for the bakery enzymes market.

The Global Bakery Enzymes Market was valued at xx million US$ in 2018 and will reach xx million US$ by the end of 2025, growing at a CAGR of xx% during 2019-2025.
This report focuses on Bakery Enzymes volume and value at global level, regional level and company level. From a global perspective, this report represents overall Bakery Enzymes market size by analyzing historical data and future prospect.
Regionally, this report categorizes the production, apparent consumption, export and import of Bakery Enzymes in North America, Europe, China, Japan, Southeast Asia and India.
For each manufacturer covered, this report analyzes their Bakery Enzymes manufacturing sites, capacity, production, ex-factory price, revenue and market share in global market.

The following manufacturers are covered:
AB Enzymes
Koninklijke DSM

Segment by Regions
North America
Southeast Asia

Segment by Type
Glucose Oxidase

Segment by Application

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Table of Contents

Executive Summary
1 Industry Overview of Bakery Enzymes
1.1 Definition of Bakery Enzymes
1.2 Bakery Enzymes Segment by Type
1.2.1 Global Bakery Enzymes Production Growth Rate Comparison by Types (2014-2025)
1.2.2 Amylase
1.2.3 Glucose Oxidase
1.2.4 Lipase
1.2.5 Lipoxygenase
1.2.6 Xylanase
1.2.7 Protease
1.2.8 Asparaginase
1.3 Bakery Enzymes Segment by Applications
1.3.1 Global Bakery Enzymes Consumption Comparison by Applications (2014-2025)
1.3.2 Bread
1.3.3 Cakes
1.3.4 Biscuits
1.3.5 Crackers
1.3.6 Cookies
1.3.7 Pies
1.3.8 Tortillas
1.4 Global Bakery Enzymes Overall Market
1.4.1 Global Bakery Enzymes Revenue (2014-2025)
1.4.2 Global Bakery Enzymes Production (2014-2025)
1.4.3 North America Bakery Enzymes Status and Prospect (2014-2025)
1.4.4 Europe Bakery Enzymes Status and Prospect (2014-2025)
1.4.5 China Bakery Enzymes Status and Prospect (2014-2025)
1.4.6 Japan Bakery Enzymes Status and Prospect (2014-2025)
1.4.7 Southeast Asia Bakery Enzymes Status and Prospect (2014-2025)
1.4.8 India Bakery Enzymes Status and Prospect (2014-2025)

2 Manufacturing Cost Structure Analysis
2.1 Raw Material and Suppliers
2.2 Manufacturing Cost Structure Analysis of Bakery Enzymes
2.3 Manufacturing Process Analysis of Bakery Enzymes
2.4 Industry Chain Structure of Bakery Enzymes

3 Development and Manufacturing Plants Analysis of Bakery Enzymes
3.1 Capacity and Commercial Production Date
3.2 Global Bakery Enzymes Manufacturing Plants Distribution
3.3 Major Manufacturers Technology Source and Market Position of Bakery Enzymes
3.4 Recent Development and Expansion Plans

4 Key Figures of Major Manufacturers
4.1 Bakery Enzymes Production and Capacity Analysis
4.2 Bakery Enzymes Revenue Analysis
4.3 Bakery Enzymes Price Analysis
4.4 Market Concentration Degree


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