From USD 1.5 Billion to USD 1.9 Billion: Bread Improvers Market Growth Unveiled
The global bread improvers industry, valued at USD 1.5 Billion in 2023, highlights a remarkable growth projection, anticipated to escalate to USD 1.9 Billion by 2028, indicating a robust compound annual growth rate (CAGR) of 5.9% during the forecast period. According to the USDA Report on Food Processing Ingredients published in March 2021, the sales of bakery products experienced an increase of 7% to reach an impressive U.S. $1.2 billion in 2020. This growth coincided with a significant rise in consumer expenditure on bread and cereals, which reached U.S. $206.9 per capita, marking an 8.3% increase from the previous year (2019).
The global bread improvers market plays a crucial role in the bakery industry by enhancing the quality, texture, and shelf life of bread products. Bread improvers are used to optimize the baking process, ensuring consistent results and meeting consumer demands for high-quality baked goods. The global bread improvers market has experienced steady growth due to the rising demand for bakery products, the need for improved dough stability, and the increasing adoption of advanced baking techniques. Health-conscious consumers are also driving the market, with a preference for clean-label and organic bread improvers.
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Alongside this upward trajectory in the bakery sector, the demand for bread improvers has also seen a corresponding increase. As bakery manufacturers strive to meet consumer expectations for high-quality, flavorful, and longer-lasting bread products, the use of bread improvers has become increasingly prevalent. By enhancing the texture, volume, and shelf life of bread, bread improvers play a crucial role in ensuring consistent product quality and meeting consumer preferences.
Expanding Applications of Bread Improvers Creates Opportunities for Bakery Manufacturers
There are plenty of opportunities for bakery makers to broaden their product lines and break into new market niches with growing applications of bread improvers. Bread improvers have long been used to raise the quality and consistency of bread products, but they are currently found in a greater variety of baked goods, such as pastries, buns, rolls, and specialty breads. By using bread improvers more widely, bakery businesses may better meet changing consumer demands for a wider range of baked goods, resulting in more creativity and variety across their product lines.
Furthermore, bakery businesses benefit greatly from using bread improvers because of the increased consumer interest in healthier and more useful baked foods. This gives bakeries a competitive edge in the market and is in line with the growing customer need for healthier food options. The development of gluten-free, low-carb, and other specialty bakery goods to satisfy the demands of customers with dietary restrictions or preferences is also made possible by the adaptability of bread improvers, which increases the market potential for bakeries.
Europe Holds the Largest Bread Improvers Market Share
According to the Federation of Bakers (UK), Bread consumption patterns vary significantly across the EU, with the majority of countries averaging a consumption of 50 kg of bread per person per year. The market structure across Europe exhibits diversity. For instance, in the UK, the industrial sector represents 80% of production, while it accounts for 40% in Germany, 35% in France, approximately 81% in the Netherlands, and 19% in Spain. Moreover, bread consumption remains steady in Western Europe, although it differs significantly from country to country. Germans and Austrians lead in bread consumption, averaging around 80 kg per year, while the UK and Ireland have the lowest annual consumption, with less than 50 kg. The widespread consumption of bread across the European region indicates a substantial market for bread and related products, creating a significant demand for technologies and solutions that can enhance the quality, texture, and shelf life of bread.
As mentioned in the Baking Europe 2020 Report, the majority of bread consumed in Europe is currently manufactured by large-scale plant bakeries, which produce bread and other baked goods on an industrial level. These facilities utilize machinery, technology, and scientific advancements to their fullest extent in automated bread-making processes that aim to meet consumer demands for quality, consistency, convenience, and affordability. Thus, bread improvers play a crucial role by providing bakery manufacturers with the tools and formulations needed to optimize their production processes and meet the evolving demands of consumers.
The Role of Key Manufacturers in the Bread Improvers Industry: Insights from Puratos, Lesaffre, and IFF
Puratos: A Global Leader in Food Ingredients and Innovation
Puratos stands at the forefront of the food ingredients industry, offering a comprehensive range of products and application support for bakery, patisserie, and chocolate sectors. With a presence in nearly 100 countries, Puratos operates 74 production units across 52 countries and distributes its products to 135 nations. The company boasts 129 subsidiaries in 84 countries, supported by a network of 1,169 researchers stationed at over 69 research centers. These centers focus on 30 patented product categories and are complemented by 118 innovation centers worldwide dedicated to developing cutting-edge solutions
International Flavors & Fragrances Inc. (IFF): Innovating with Enzyme Technology
International Flavors & Fragrances Inc. (IFF) excels in producing and supplying flavors and fragrances for diverse industries including food, beverages, personal care, and household products. The company operates across four segments: Nourish, Health & Biosciences, and Scent & Pharma Solutions. IFF’s Nourish segment provides advanced ingredients such as flavors, sweeteners, enzymes, and cultures, including bread improvers that enhance baking performance.
With manufacturing facilities in Germany, Indonesia, China, and Brazil, IFF serves markets in North America, Latin America, Greater Asia, and EMEA. The company holds various certifications, including ISO 9001, FSSC 22000, RSPO, and FSC. In May 2023, IFF launched the ENOVERA 2000 range in Europe, a breakthrough in enzyme technology for the bakery sector. This innovative solution allows bakers to replace up to 50% of vital gluten, especially in whole wheat bread production, reducing operational costs while upholding high product standards.
Lesaffre: Pioneering Fermentation Solutions for Baking and Beyond
Lesaffre, a leading French biotechnology firm, specializes in fermentation solutions for bakeries, food production, and nutrition. The company operates across four main segments: baking (yeast & ingredients), food taste & pleasure, healthcare, and biotechnology. Lesaffre’s baking solutions segment offers a wide range of bread improvers tailored to various baking needs through global brands such as Magimix and Pulso.
The Bread Improvers Market Trends
Clean Label and Natural Ingredients: Consumers are increasingly seeking products with clean labels and natural ingredients. Bread improvers that emphasize transparency and the use of natural components are gaining popularity.
Health-Conscious Choices: There is a growing demand for bread improvers that cater to health-conscious consumers. This includes improvers that enhance nutritional value, support reduced sugar or sodium content, and offer functional benefits like higher fiber content.
Technological Advancements: Innovations in enzyme technology, hydrocolloids, and emulsifiers are driving the development of more effective and versatile bread improvers. These advancements help improve dough stability, texture, and shelf life.
Sustainability Focus: Sustainability is becoming a significant factor in the global bread improvers industry. Companies are exploring eco-friendly production processes and sourcing ingredients from sustainable sources to meet consumer and regulatory demands.
Customization and Tailored Solutions: As the market becomes more diverse, there is a trend toward customized bread improvers that cater to specific needs of bakeries and food manufacturers. This includes tailored solutions for different types of bread and baking conditions.
Growth in Artisan and Specialty Bread: The rise of artisan and specialty bread products has led to increased demand for specialized bread improvers that can help achieve unique textures and flavors.