Europe Dough Conditioners Market to Register Unwavering Growth USD 2 Billion by 2026

Author : Ronak Bora | Published Date : 2021-09-02 

Europe dough conditioners market size is anticipated to reach USD 2 billion by 2026. Europe dough conditioners industry forecast is making a steady progression, with bakeries utilizing these products to ensure that buns are fresh and delicious while maintaining uniformity in order to meet the rising demand. Dough conditioners are bread additives that act to improve the bread's shelf life, appearance, and consistency.

The ingredients keep the dough from being over-mixed, which leads to uneven rising and unattractive loaf forms. As the demand for professionally produced breads and buns expanded in Europe through the past years, dough conditioners were more widely utilized. E.I. Du Pont De Nemours and Company, Archer Daniels Midland Company, Lallemand Inc., Puratos Group, Fazer Group, Corbion, Palsgaard, Lesaffre Yeast Corporation, Associated British Foods plc, The Bakels Group and Group Soufflet are among the leading Europe dough conditioners market.

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Recent trends in the industry have emerged significantly, and have been discussed ahead:

Evolving demand for bread

Europe dough conditioners market share from the bread segment was valued at USD 750 million in 2019. Bakery specialists across Europe regard specialty breads as a promising area for growth. According to Tate & Lyle's poll, 21 percent of Spaniards rated the subcategory as the most promising, while 20 percent and 19 percent, respectively, rated it as the most promising in Germany and France. The only exception was the United Kingdom, where ordinary bread was deemed to have the most promising potential, with 23 percent responses.

Diverse advantages of enzymes

Enzymes are known to improve crumb structure, offer a pleasant visual appearance and strength to the bread, while also softening the gluten structure during biscuit manufacture. They are huge molecules that help to speed up biological reactions during the bread-making process. Proteases and lipases help speed up production by degrading some of the gluten and improving dough extensibility, therefore fueling Europe dough conditioners market outlook.

Uplift in pizza crust sales

Europe dough conditioners market share from the pizza crust segment is expected to grow at a 5% CAGR from 2020 to 2026. The COVID-19 driven economic shutdowns and social distancing norms have resulted in new behaviors and attitudes. For example, as more customers make all of their meals at home, leave the house less frequently, and find new sorts of at-home activities, the idea of convenience has shifted. The changing urban and contemporary lifestyle has affected consumer eating habits and their emphasis on convenience, resulting in an increase in the demand for quick-to-prepare dishes. One such popular dish is pizza, available easy-to-order and easy-to-prepare options.

Increasing demand for mono-glycerides

In 2019, the Europe dough conditioners market share from the mono-glycerides segment was more than USD 35 million based on various types of emulsifiers. As a dough conditioner, mono-glycerides trap carbon dioxide generated by yeast, allowing fat to be distributed more uniformly. These also improve loaf volume and increase food product shelf life by delaying starch retro gradation. 

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Protective packaging has provided customers a great deal of food safety reassurance, and in through this crucial COVID-19 pandemic time, this is a trend that should continue in the long run. Packaged long-life ambient items, particularly packaged bread, have emerged as the main winners of the epidemic. With food demands rising continuously, the dough conditioners market in Europe is expected to make notable strides.

Table of Contents (ToC) of the report:

Chapter 1   Methodology & Scope

1.1    Market definitions

1.2    Market assumptions & forecast parameters

1.3    Appendix

1.4    Data Sources

1.4.1    Primary

1.4.2    Secondary

Chapter 2   Executive Summary

2.1    Europe Dough Conditioners market summary, 2015 - 2026

2.1.1    Business trends

2.1.2    Ingredient Type trends

2.1.3    Application trends

2.1.4 Country trends

Chapter 3   Europe Dough Conditioners Industry Insights

3.1    Industry segmentation

3.2    Industry outlook, 2015 - 2026

3.3    Value Chain

3.4    Regulatory overview

3.5    Market factor analysis

3.5.1    Growth drivers

3.5.2    Growth restraints

3.6    Competition review

3.7    Porter’s analysis

3.8    PESTEL analysis

3.9    Impact of COVID-19 on dough conditioners demand by application

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About Author

Ronak Bora

Ronak Bora

A graduate in Electronics Engineering, Ronak writes for fractovia and carries a rich experience in digital marketing, exploring how the online world works from a technical and marketing perspective. His other areas of interest include reading, music, and sport. [email protected] | https://twitter.com/RonakBora26

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