Global Plant-based Alpha-Amylase Baking Enzymes Market Size (2023-2030)

The Global Plant-based Alpha-Amylase Baking Enzymes Market was estimated to be worth USD 88 million in 2022 and is projected to reach a value of USD 118.50 million by 2030, growing at a CAGR of 3.79% during the forecast period 2023-2030.

Cooking and baking are considered essential industries in the manner that they operate and their by-products are the most significant food products for life sustenance. Even though cooking is considered to be an art form, baking is essentially a form of science. Baking is a process that deals with variations in temperatures, chemical differences, precise proportions, and more specifications. The usage of alpha-amylase as a baking enzyme is owed to the chemical processes related to the same. This enzyme performs the chemical reaction of protein hydrolysis. This refers to hydrolyzing proteins and breaking them down to obtain free amino acid molecules. This process can also be performed on starches which is the ideal usage in the baking industry. It breaks down complex carbohydrates into simple sugars that can be further utilized by other baking ingredients to carry out different processes at the time of baking.

Alpha amylase enzymes are generally obtained from fungi or bacteria. Bacterial enzymes like Maltogenic and G4 find the most common usage. But Plant-based Alpha-Amylase baking enzymes are taking revolutionary form. They were initially used only to produce beta or gamma alpha amylase but that has been changing recently. Most professional bakers require the use of alpha-amylase to give textures and mouthfeel to bread, cakes, cookies, and other products. It helps to enhance the flavor of the products by giving them a distinct taste. In the case of doughs, it helps to make them easier to handle and mold as well as reducing the overall resting time required and the even rising helps to obtain an even larger yield. In products like cakes and breads a light soft airy texture can be obtained, and a desirable crust can be formed on breads and cookies because of the enzyme.

Global Plant-based Alpha-Amylase Baking Enzymes Market Drivers:

Growing demand for easy-consumption food and ready-to-eat products drives increased demand for Plant-based Alpha-Amylase Baking Enzymes:

• Hundreds of thousands of people across the globe are starting to have more and more hectic lifestyles than were in the past. Because of this change, people don’t have the leisurely time to cook and make meals daily. Beyond that, the availability of options in the market at a cheaper rate also diverts interest from homemade meals. The ready-to-eat meals in stores use Plant-based Alpha-Amylase has a source of better texture and longevity. The meals last a long time upon refrigeration which is ideal for it. The consumption of fast food has also increased severely owing to its quick and easy consumption and large availability. These products also use different enzymes including the alpha-amylase enzyme to obtain desired textures, and crusts in terms of bread. Mass-produced fast-food items also need to be made to be ideal for longevity as they can stay unsold for days depending on the market. Therefore, the increasing need for fast and quick foods is increasing the market growth.

The need for better quality products in consumers and increasing promotional content for bakeries are driving market growth:

• The amount of personal disposable income for most people in developed countries has increased significantly than it used to be in the past. More and more people are gravitating towards better quality products. They are willing to spend a pretty penny on it if it guarantees good quality products, longevity, and retained freshness. This aids with the increase in the requirement of the Plant-based Alpha-Amylase enzyme. On the other hand, the social media market has also been flourishing abundantly. People use it as a means of entertainment along with using it as a source of inspiration for places to visit and shop at. Successful social media marketing can make a world of difference in the way a business operates. Bakeries and other confectionary shops have indulged strongly in the social media market and many are consistently promoting their work on it. This has increased the overall bakery market and consecutively has aided the enzyme market as well.

Global Plant-based Alpha-Amylase Baking Enzymes Market Challenges:

The market for Plant-based Alpha-Amylase Baking Enzymes is being largely affected by the presence of competitive products that include lipase, proteases, and more. These provide similar results and are produced in abundance and are cheaper in several cases. The fungi and bacterial products are more prevalent in terms of baking applications. They also majorly produce the enzyme. The majority of plants produce starch but it is in very insignificant quantities. Without external help or a crucial process, it is very difficult to extract the alpha-amylase enzyme from plants. They are majorly sourced from maize, wheat, potato, tapioca, and more but that is still not on the desired magnanimous scale. The enzymes produced from these products have very low shear resistance, are not very resistant to heat, and have higher retrogradation tendencies which make them not ideal for bakery products on a large industrial scale. Therefore these factors combined are restraining the market growth.

Global Plant-based Alpha-Amylase Baking Enzymes Market Opportunities:

Market players have large opportunities in regions where more people are health-conscious and are adopting related methods. The Plant-based Alpha-Amylase is much healthier than its counterparts. They are sourced from natural ingredients like fruits and vegetables. This ensures that they are pure and untouched. In the case of products from animals, purity and distillation are extremely necessary, and cannot be compromised. Plant-based products do not have that problem. Besides that, more people are gravitating towards adoption of the vegan healthy lifestyles. This includes abandoning the use of all animal-related products, those that are directly associated with it, and those that can be indirectly obtained. Because of this, the Plant-based Alpha-Amylase has a huge scope.

COVID-19 Impact on Global Plant-based Alpha-Amylase Baking Enzymes Market:

The COVID-19 pandemic came as a major shock to people everywhere as it took the world by storm very unexpectedly. Industries and productions were shut down which affected several markets and national economies. Because of the problems with transportation raw materials could not be shipped anywhere which created major supply chain issues. This has affected the Plant-based Alpha-Amylase baking enzymes market as well. On the other hand, more people were gravitating towards the use of baking products. In times of stress, a lot of people were inclined towards baking bread and other products. This lifted the market.

Global Plant-based Alpha-Amylase Baking Enzymes Market Recent Developments:

• In November 2022, the global brand Amano Enzyme expanded its functionalities to regions in Europe, the Middle East, and Africa. This gives them an international market for major baking enzymes and other related products.
• In September 2020, the reputed company DSM’s equally popular products, the BakeZyme Master and BakeZyme Fresh XL were awarded the Ringier technology innovation award. This can be owed to their innovations and expertise in the market.

PLANT-BASED ALPHA-AMYLASE ENZYMES MARKET REPORT COVERAGE:

Global Plant-based Alpha-Amylase Baking Enzymes Market Segmentation:

Global Plant-based Alpha-Amylase Baking Enzymes Market Segmentation: By Source

• Fruits
• Vegetables
• Legumes
• Others

Vegetables are amongst the largest producers of the alpha-amylase enzyme. This enzyme from a particular source is often used in baking. Legumes are a very rich protein source and make for a great enzyme-producing source. These combined produce large quantities of alpha-amylase enzymes that can be used for large-scale bread production. The fruits segment is expected to grow at a fast rate during the forecast period of 2023-2030.

Global Plant-based Alpha-Amylase Baking Enzymes Market Segmentation: By Application

• Starch Syrups
• Cereals
• Anti-Staling Agents
• Bread
• Cookies and Biscuits
• Desserts
• Doughs
• Others

The key application for Plant-based Alpha-Amylase baking enzymes is found in the production of bread and its by-products. Owing to this, the bread sector held the largest market share and is expected to show significant growth during the forecast period. The anti-staling agents are expected to depict a significant growth rate. These agents are used in baked goods to retain moisture and keep them fresh. The name refers to stopping the process of something going stale. Stale bakery products like croissants, are generally drier and tougher.

Global Plant-based Alpha-Amylase Baking Enzymes Market Segmentation: By Region

• North America
• Europe
• Asia Pacific
• Middle East and Africa
• South America

The North American market holds the largest market share globally. This can be contributed to the use of bread products across the continent. The USA is a big consumer of fast food that includes mostly bread products. This indirectly supports the Plant-based Alpha-Amylase market. Asia-Pacific is predicted to grow at the fastest CAGR during the forecasted years. This is because of the increase in bread consumption across the region. The Western influence and practice of Western recipes also increase the demand for several enzymes.

Global Plant-based Alpha-Amylase Baking Enzymes Market Key Players:

1. Novozymes A/S
2. DuPont
3. Royal DSM N.V.
4. Specialty Enzymes & Probiotics
5. PURATOS
6. Dyadic International Inc.
7. ENMEX
8. AB Enzymes
9. Aumgene Biosciences
10. Takabio