Bread Improvers Market Opportunity, Growth Drivers, Industry Trend Analysis, and Forecast 2024–2032
The Global Bread Improvers Market reached a valuation of USD 3.7 billion in 2023 and is projected to exhibit a CAGR of 5.5% from 2024 to 2032. Bread improvers are integral to a myriad of bread types, spanning from white and whole wheat to artisan and flatbreads. These agents significantly enhance dough handling, texture, volume, and shelf life, solidifying their essential role in both commercial and artisan baking. The market's steady growth is primarily driven by the demand for consistent quality and prolonged shelf life in baked goods, particularly in developed regions. The overall bread improvers industry is classified based on product type, form, application, and region.
By product type, the emulsifiers segment is projected to reach USD 2.12 billion, showcasing a CAGR of 5.6% by 2032. Emulsifiers lead the product type segment in the bread improver market, primarily due to their pivotal role in bolstering dough stability, texture, and shelf life. They ensure uniform ingredient distribution, enhance gas retention in the dough, and stave off staling, resulting in softer and more consistent bread products. Their significance is magnified in large-scale industrial baking, where consistent quality and an extended shelf life are paramount. By form, the powder segment is set to grow to USD 3.33 billion, with a projected CAGR of 5.6% by 2032. The powder segment leads the bread improver market, attributed to its versatility, user-friendliness, and extended shelf life compared to its liquid counterparts.
In large-scale industrial baking, powdered bread improvers are favored for their ease of mixing with flour and other dry ingredients, ensuring uniform distribution in the dough. Their stability during storage and transportation adds to their convenience for manufacturers and retailers. North America is poised to record a CAGR of 5.5%, reaching USD 1.80 billion by 2032 in the bread improvers industry. North America's leadership in the bread improver market is anchored in its robust bakery industry and a pronounced demand for varied bread products.The region's advantages include cutting-edge baking technologies, efficient distribution networks, and a commitment to product innovation. Bakeries across the U.S. and Canada are increasingly turning to bread improvers to ensure product consistency, enhance texture, and prolong shelf life, aligning with consumer demands for premium and convenient bread.
By product type, the emulsifiers segment is projected to reach USD 2.12 billion, showcasing a CAGR of 5.6% by 2032. Emulsifiers lead the product type segment in the bread improver market, primarily due to their pivotal role in bolstering dough stability, texture, and shelf life. They ensure uniform ingredient distribution, enhance gas retention in the dough, and stave off staling, resulting in softer and more consistent bread products. Their significance is magnified in large-scale industrial baking, where consistent quality and an extended shelf life are paramount. By form, the powder segment is set to grow to USD 3.33 billion, with a projected CAGR of 5.6% by 2032. The powder segment leads the bread improver market, attributed to its versatility, user-friendliness, and extended shelf life compared to its liquid counterparts.
In large-scale industrial baking, powdered bread improvers are favored for their ease of mixing with flour and other dry ingredients, ensuring uniform distribution in the dough. Their stability during storage and transportation adds to their convenience for manufacturers and retailers. North America is poised to record a CAGR of 5.5%, reaching USD 1.80 billion by 2032 in the bread improvers industry. North America's leadership in the bread improver market is anchored in its robust bakery industry and a pronounced demand for varied bread products.The region's advantages include cutting-edge baking technologies, efficient distribution networks, and a commitment to product innovation. Bakeries across the U.S. and Canada are increasingly turning to bread improvers to ensure product consistency, enhance texture, and prolong shelf life, aligning with consumer demands for premium and convenient bread.
Report Content
CHAPTER 1 METHODOLOGY & SCOPE
1.1 Market scope & definition
1.2 Base estimates & calculations
1.3 Forecast calculation
1.4 Data sources
1.4.1 Primary
1.4.2 Data mining sources
1.4.2.1 Paid sources
1.4.2.2 Public sources
CHAPTER 2 EXECUTIVE SUMMARY
2.1 Industry 360° synopsis
CHAPTER 3 INDUSTRY INSIGHTS
3.1 Industry ecosystem analysis
3.1.1 Value chain
3.1.2 Key manufacturers
3.1.3 Go to market routes
3.1.4 Key distributors
3.1.4.1 New distribution channels
3.1.5 Profit margins across the industry
3.2 Industry impact forces
3.2.1 Growth drivers
3.2.1.1 Increasing demand for high-quality and consistent bread products
3.2.1.2 Rising consumer preference for healthier bread options (whole grain, multigrain)
3.2.1.3 Expansion of the bakery industry in emerging markets
3.2.2 Market challenges
3.2.2.1 Volatility in raw material prices
3.2.2.2 Stringent regulatory requirements for food additives
3.2.3 Market opportunities
3.2.3.1 New markets/applications
3.2.3.2 Growth potential analysis
3.3 Raw material landscape
3.3.1 Manufacturing trends
3.3.1.1 Technology evolution
3.3.1.2 Sustainable manufacturing
3.3.1.2.1 Green practices
3.3.1.2.2 Decarbonization
3.3.2 New raw materials
3.3.3 Raw material pricing trends (USD/Kilo Tons)
3.3.3.1 North America
3.3.3.2 Europe
3.3.3.3 Asia Pacific
3.3.3.4 Latin America
3.3.3.5 MEA
3.4 Regulations & market impact
3.5 Porter’s analysis
3.6 PESTEL analysis
CHAPTER 4 COMPETITIVE LANDSCAPE, 2023
4.1 Company market share analysis
4.2 Competitive positioning matrix
4.3 Strategic outlook matrix
CHAPTER 5 MARKET SIZE AND FORECAST, BY PRODUCT TYPE, 2021-2032 (USD BILLION, KILO TONS)
5.1 Key trends
5.2 Emulsifiers
5.3 Enzymes
5.4 Stabilizers
5.5 Others
CHAPTER 6 MARKET SIZE AND FORECAST, BY FORM, 2021-2032 (USD BILLION, KILO TONS)
6.1 Key trends
6.2 Powder
6.3 Liquid
CHAPTER 7 MARKET SIZE AND FORECAST, BY APPLICATION, 2021-2032 (USD BILLION, KILO TONS)
7.1 Key trends
7.2 White bread
7.3 Whole wheat bread
7.4 Baguettes
7.5 Buns and rolls
7.6 Multigrain bread
7.7 Artisan bread
7.8 Flatbreads
7.9 Others
CHAPTER 8 MARKET SIZE AND FORECAST, BY REGION, 2021-2032 (USD BILLION, KILO TONS)
8.1 Key trends
8.2 North America
8.2.1 U.S.
8.2.2 Canada
8.3 Europe
8.3.1 Germany
8.3.2 UK
8.3.3 France
8.3.4 Italy
8.3.5 Spain
8.3.6 Rest of Europe
8.4 Asia Pacific
8.4.1 China
8.4.2 India
8.4.3 Japan
8.4.4 South Korea
8.4.5 Australia
8.4.6 Rest of Asia Pacific
8.5 Latin America
8.5.1 Brazil
8.5.2 Mexico
8.5.3 Argentina
8.5.4 Rest of Latin America
8.6 MEA
8.6.1 Saudi Arabia
8.6.2 UAE
8.6.3 South Africa
8.6.4 Rest of MEA
CHAPTER 9 COMPANY PROFILES
9.1 ADM
9.2 AB MAURI
9.3 Associated British Foods plc
9.4 Bakels Worldwide
9.5 BreadPartners
9.6 Calpro Foods
9.7 Corbion NV
9.8 Kerry group
9.9 Cain Food Industries
9.10 Fazer Group
9.11 Lesaffre et Compagnie SA.
9.12 OY India
9.13 AB Enzymes
9.14 Premia Food Additives (I) Pvt. Ltd.
9.15 SwissBake
CHAPTER 1 METHODOLOGY & SCOPE
1.1 Market scope & definition
1.2 Base estimates & calculations
1.3 Forecast calculation
1.4 Data sources
1.4.1 Primary
1.4.2 Data mining sources
1.4.2.1 Paid sources
1.4.2.2 Public sources
CHAPTER 2 EXECUTIVE SUMMARY
2.1 Industry 360° synopsis
CHAPTER 3 INDUSTRY INSIGHTS
3.1 Industry ecosystem analysis
3.1.1 Value chain
3.1.2 Key manufacturers
3.1.3 Go to market routes
3.1.4 Key distributors
3.1.4.1 New distribution channels
3.1.5 Profit margins across the industry
3.2 Industry impact forces
3.2.1 Growth drivers
3.2.1.1 Increasing demand for high-quality and consistent bread products
3.2.1.2 Rising consumer preference for healthier bread options (whole grain, multigrain)
3.2.1.3 Expansion of the bakery industry in emerging markets
3.2.2 Market challenges
3.2.2.1 Volatility in raw material prices
3.2.2.2 Stringent regulatory requirements for food additives
3.2.3 Market opportunities
3.2.3.1 New markets/applications
3.2.3.2 Growth potential analysis
3.3 Raw material landscape
3.3.1 Manufacturing trends
3.3.1.1 Technology evolution
3.3.1.2 Sustainable manufacturing
3.3.1.2.1 Green practices
3.3.1.2.2 Decarbonization
3.3.2 New raw materials
3.3.3 Raw material pricing trends (USD/Kilo Tons)
3.3.3.1 North America
3.3.3.2 Europe
3.3.3.3 Asia Pacific
3.3.3.4 Latin America
3.3.3.5 MEA
3.4 Regulations & market impact
3.5 Porter’s analysis
3.6 PESTEL analysis
CHAPTER 4 COMPETITIVE LANDSCAPE, 2023
4.1 Company market share analysis
4.2 Competitive positioning matrix
4.3 Strategic outlook matrix
CHAPTER 5 MARKET SIZE AND FORECAST, BY PRODUCT TYPE, 2021-2032 (USD BILLION, KILO TONS)
5.1 Key trends
5.2 Emulsifiers
5.3 Enzymes
5.4 Stabilizers
5.5 Others
CHAPTER 6 MARKET SIZE AND FORECAST, BY FORM, 2021-2032 (USD BILLION, KILO TONS)
6.1 Key trends
6.2 Powder
6.3 Liquid
CHAPTER 7 MARKET SIZE AND FORECAST, BY APPLICATION, 2021-2032 (USD BILLION, KILO TONS)
7.1 Key trends
7.2 White bread
7.3 Whole wheat bread
7.4 Baguettes
7.5 Buns and rolls
7.6 Multigrain bread
7.7 Artisan bread
7.8 Flatbreads
7.9 Others
CHAPTER 8 MARKET SIZE AND FORECAST, BY REGION, 2021-2032 (USD BILLION, KILO TONS)
8.1 Key trends
8.2 North America
8.2.1 U.S.
8.2.2 Canada
8.3 Europe
8.3.1 Germany
8.3.2 UK
8.3.3 France
8.3.4 Italy
8.3.5 Spain
8.3.6 Rest of Europe
8.4 Asia Pacific
8.4.1 China
8.4.2 India
8.4.3 Japan
8.4.4 South Korea
8.4.5 Australia
8.4.6 Rest of Asia Pacific
8.5 Latin America
8.5.1 Brazil
8.5.2 Mexico
8.5.3 Argentina
8.5.4 Rest of Latin America
8.6 MEA
8.6.1 Saudi Arabia
8.6.2 UAE
8.6.3 South Africa
8.6.4 Rest of MEA
CHAPTER 9 COMPANY PROFILES
9.1 ADM
9.2 AB MAURI
9.3 Associated British Foods plc
9.4 Bakels Worldwide
9.5 BreadPartners
9.6 Calpro Foods
9.7 Corbion NV
9.8 Kerry group
9.9 Cain Food Industries
9.10 Fazer Group
9.11 Lesaffre et Compagnie SA.
9.12 OY India
9.13 AB Enzymes
9.14 Premia Food Additives (I) Pvt. Ltd.
9.15 SwissBake
