Global Bread Improvers Market Growth, Future Prospects & Competitive Analysis, 2018 – 2026

Published By: Brisk Insights | Published On: Oct 19, 2021




Production of baked goods incorporates the use of improvers now a days. As per German guidelines for Bread and Small Baked items, improvers are preparations intended to facilitate the production of baked goods. Improvers improve the production methods and quality of the baked goods. Improvers regulates the uncertainties such as changes in temperatures, humidity, flour and labor preparing standardized quality end products. Substances increasingly used as improvers are the components present in food products that is being made with these improvers. 


Growing need for bread improvers for enhancing the dough, sensory characteristics, better taste and shelf life are some of the factors driving the market growth. Growing demand for emulsifiers largely in bakery applications is a significant factor fueling the market. Apart from this, enzymes which are located in the outer layer of the grain kernel is responsible for holding the dough as well as reinforcing tolerance during the stages of manufacturing. Emulsifiers also improve the gas impermeability of the membrane, thus making the dough less prone to machine-driven stress at times of molding, dividing, handling, etc.


Global bread improvers market is segmented by ingredient into emulsifier, enzymes, oxidizing agents, reducing agents, and others (hydrocolloids, whipping agents and etc.). Emulsifiers segment witnessed major market potential in 2017, as these are largely used to reduce the amount of fat in bakery products as they function as dough conditioners. Emulsifiers allow oil and water to become finely dispersed in each other, thus creating a homogenous, stable and smooth emulsion. Increasing instances of obesity across the globe is a major concern for all the key food manufacturers. Packaged food industry has foreseen a considerable growth due to changing consumer preference towards packaged food and change in eating habits. This is due to changing lifestyle of consumers such as increasing number of working women, long working hours and easy access to packaged food products which are available in a wide range of cuisines. Lecithin emulsifier plays a crucial role during the processing of packaged food. Thus, increasing demand for packaged food is in turn driving the emulsifier segment in the global bread improvers market.  


Based on form, the market is segmented as powder, granular and liquid/paste. Powdered segment dominated the overall market in 2017. Powdered form are distributed evenly and faster throughout the mixture thus, developing higher effectiveness and quality of bakery product is enriched. However, rising level of technical sophistication along with automatic dispensing of dosage quantities has increased the demand for paste form bread improvers, since powder can lead to congestion of ducts and dosing units.  


Bread segment is estimated to grow at a rapid pace over the forecast period. Improvers are multi-functional products and ingredients interact with each other as per the type of flour and baked goods. Also, growing consumption of bread across the globe owing to availability of innovative bread offerings by bakery manufacturers is expected to be a prominent factor the market growth.


In 2017, globally, Asia Pacific market is expected to surge rapidly during the forecast period owing to strong demand from emerging economies such as China and India.  Europe is the leading region and is projected to remain dominant in the coming years.  This is attributed to rapid urbanization, westernization of food habits leading to increasing demand for bread and rolls as well as frozen dough and part baked products.


Global Bread Improvers Market is segmented as below:


  • By Ingredient
    • Emulsifiers
    • Enzymes
    • Oxidizing Agents
    • Reducing Agents
    • Others (Hydrocolloids, Bleaching agents, Whipping agents, etc)
  • By Form
    • Powder
    • Granular
    • Liquid/Paste
  • By Application
    • Breads
    • Cakes
    • Viennoiseries
    • Others
  • By Geography
    • North America
      • U.S.
      • Canada
    • Europe
      • U.K.
      • France
      • Germany
      • Spain
      • Rest of Europe
    • Asia Pacific
      • Japan
      • China
      • India
      • Australia
      • Rest of APAC
    • Latin America
      • Brazil
      • Mexico
      • Rest of Latin America
    • Middle-East & Africa (MEA)
      • GCC
      • Rest of MEA


Key players across the Bread Improvers Market value chain are:


Puratos Group, Archer Daniels Midland Company, Group Soufflet, E.I. Du Pont De Nemours and Company, Ireks GmbH, Nutrex N.V., Lallemand Inc., Watson-Inc Lesaffre, Corbion N.V., Oriental Yeast Co., Ltd., and Fazer Group.


This report offers:


  • Assessment of bread improvers market analysis and trends for the forecast period of 2016-2026
  • Historical information for the year 2016 and 2017 and estimates of CAGRs from 2018 to 2026
  • Future prospects, market drivers and restraints, and competitive structure of key players
  • Overview of the bread improvers industry value chain
  • Company profiling with major information about the key players operating in bread improvers market
  • Estimation of market size in terms of value and volume

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