麵團調理劑市場、機會、成長動力、產業趨勢分析與預測，2024-2032

2023年，全球麵團調理劑市場價值達到51​​.457億美元，預計2024年至2032年複合年成長率為5.3%。 。這些添加劑可增強酵母活性、增加麵包體積並減少陳化，使其在麵包、蛋糕、披薩餅皮和糕點等各種烘焙產品的生產中發揮重要作用。

市場成長主要是由烘焙食品生產中對麵團調理劑的需求不斷成長所推動的。麵包店數量的增加，加上工作人口的不斷增加，對快速且實惠的膳食的需求不斷成長，正在推動市場擴張。此外，麵團改良劑可透過增強麵筋發育來改善麵團，這有助於減少混合時間和能源消耗。

由於消費者對簡便食品和烘焙食品的需求不斷成長，該市場也出現了成長。人們越來越偏好清潔標籤和天然成分，推動製造商創新更健康、更有效率的麵團調理劑。技術進步進一步提高了這些調質器的性能，從而提高了產品品質和一致性。手工和特色烘焙細分市場的擴張也推動了市場需求，特別是在北美和歐洲等地區。由於城市化和可支配收入的增加，亞太地區的新興市場正在快速成長。

整個麵團調理劑產業根據成分、應用和地區進行分類。

市場細分以酵素、乳化劑、氧化劑和還原劑等成分為基礎。到 2032 年，酵素細分市場預計將達到 54.208 億美元，複合年成長率為 5.5%。隨著麵包、麵包捲和蛋糕生產的需求不斷增加，乳化劑對於提高食品一致性和延長烘焙產品的新鮮度至關重要。

麵包細分市場在2023 年佔據最大的市場佔有率，佔53.5%，預計到2032 年，在全麥、低碳水化合物和風味麵包產品需求不斷成長的推動下，將以5.5% 的複合年成長率成長。麵團改良劑廣泛用於改善麵包、蛋糕、糕點和玉米餅的質地、體積和保存期限，確保各種應用的產品品質。

歐洲由於其成熟的烘焙行業、高品質標準以及對研發的大力投資，並得到先進食品加工技術和監管框架的支持，仍然是主導市場。

目錄

第 1 章：方法與範圍

第 2 章：執行摘要

第 3 章：產業洞察

• 產業生態系統分析
  • 主要製造商
  • 經銷商
  • 全行業利潤率
• 產業影響力
  • 成長動力
    • 北美對烘焙產品的需求不斷成長
    • 歐洲增加麵包在速食生產的使用率
    • 亞太地區線上速食零售不斷成長
  • 市場挑戰
    • 人們對清潔標籤成分的擔憂日益增加
  • 市場機會
    • 新機遇
    • 成長潛力分析
• 原料景觀
  • 製造趨勢
  • 技術演進
    • 永續製造
      • 綠色實踐
      • 脫碳
  • 原料的永續性
  • 價格趨勢（美元/噸），2021 - 2032
• 法規和市場影響
• 波特的分析
• PESTEL分析

第 4 章：競爭格局

• 公司市佔率分析
• 競爭定位矩陣
• 戰略展望矩陣

第 5 章：市場規模與預測：按成分分類，2021-2032 年

• 主要趨勢
• 酵素
  • 澱粉酶
  • 木聚醣酶
  • 脂肪酶
  • 蛋白酶
  • 其他
• 乳化劑
  • 單甘油酯
  • 硬脂醯乳酸鈣
  • 硬脂醯乳酸鈉
  • 其他
• 氧化劑
  • 偶氮二甲醯胺
  • 碘酸鉀
  • 過氧化鈣
  • 溴酸鉀
  • 其他
• 還原劑
  • L-半胱氨酸
  • 穀胱甘肽
  • 亞硫酸氫鈉
  • 焦亞硫酸鈉
  • 其他
• 其他

第 6 章：市場規模與預測：按應用分類，2021-2032 年

• 主要趨勢
• 麵包
• 披薩餅皮
• 玉米餅
• 蛋糕/糕點
• 麵包和麵包卷
• 其他

第 7 章：市場規模與預測：按地區分類，2021-2032 年

• 主要趨勢
• 北美洲
  • 美國
  • 加拿大
• 歐洲
  • 德國
  • 英國
  • 法國
  • 義大利
  • 西班牙
  • 歐洲其他地區
• 亞太地區
  • 中國
  • 印度
  • 日本
  • 韓國
  • 澳洲
  • 亞太地區其他地區
• 拉丁美洲
  • 巴西
  • 墨西哥
  • 阿根廷
  • 拉丁美洲其他地區
• MEA
  • 沙烏地阿拉伯
  • 阿拉伯聯合大公國
  • 南非
  • MEA 的其餘部分

第 8 章：公司簡介

• Watson Inc
• Calpro Foods, Pvt. Ltd
• Caldic BV
• Puratos Group
• Lallemand Inc
• Lesaffre
• Corbion
• EI Du Pont De Nemours and Company
• Oriental Yeast Co., Ltd
• Archer Daniels Midland Company.

The Global Dough Conditioners Market reached a value of USD 5,145.7 million in 2023 and is expected to grow at a CAGR of 5.3% from 2024 to 2032. Dough conditioners play a vital role in maintaining the consistent bread quality by strengthening and softening the dough. These additives enhance yeast activity, improve loaf volume, and reduce staling, making them essential in the production of various bakery products such as breads, cakes, pizza crusts, and pastries.

Market growth is largely driven by increasing demand for dough conditioners in the production of baked goods. The rise in the number of bakeries, coupled with the growing need for quick and affordable meals due to the expanding working population, is propelling market expansion. Additionally, dough conditioners improve the dough by enhancing gluten development, which helps reduce mixing time and energy consumption.

The market is also seeing growth due to rising consumer demand for convenience foods and baked goods. There is an increasing preference for clean-label and natural ingredients, pushing manufacturers to innovate healthier and more efficient dough conditioners. Technological advancements have further improved the performance of these conditioners, leading to better product quality and consistency. The expansion of artisanal and specialty bakery segments is also driving market demand, particularly in regions like North America and Europe. Emerging markets in Asia-Pacific are rapidly growing due to urbanization and rising disposable incomes.

The overall dough conditioners industry is categorized based on ingredients, application, and region.

Market segmentation is based on ingredients, such as enzymes, emulsifiers, oxidizing agents, and reducing agents. The enzymes segment is expected to reach USD 5,420.8 million by 2032, growing at a CAGR of 5.5%. Emulsifiers are essential in enhancing food consistency and prolonging the freshness of bakery products, with increasing demand in the production of buns, rolls, and cakes.

The bread segment held the largest market share in 2023, accounting for 53.5%, and is projected to grow at a 5.5% CAGR by 2032, driven by the rising demand for whole grain, low-carb, and flavored bread products. Dough conditioners are widely used to improve texture, volume, and shelf life in bread, cakes, pastries, and tortillas, ensuring product quality across various applications.

Europe remains the dominant market due to its established bakery sector, high-quality standards, and strong investment in research and development, supported by advanced food processing technologies and regulatory frameworks.

Table of Contents

Chapter 1 Methodology and Scope

• 1.1 Market scope and definition
• 1.2 Base estimates and calculations
• 1.3 Forecast calculation
• 1.4 Data sources
  • 1.4.1 Primary
  • 1.4.2 Secondary
    • 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 Key manufacturers
  • 3.1.2 Distributors
  • 3.1.3 Profit margins across the industry
• 3.2 Industry impact forces
  • 3.2.1 Growth drivers
    • 3.2.1.1 North America growing demand for baked products
    • 3.2.1.2 Europe increasing bread utilization for manufacturing fast food
    • 3.2.1.3 Asia Pacific growing online fast-food retail
  • 3.2.2 Market challenges
    • 3.2.2.1 Growing concerns regarding clean label ingredients
  • 3.2.3 Market opportunity
    • 3.2.3.1 New opportunities
    • 3.2.3.2 Growth potential analysis
• 3.3 Raw material landscape
  • 3.3.1 Manufacturing trends
  • 3.3.2 Technology evolution
    • 3.3.2.1 Sustainable manufacturing
      • 3.3.2.1.1 Green practices
      • 3.3.2.1.2 Decarbonization
  • 3.3.3 Sustainability in raw materials
  • 3.3.4 Pricing trends (USD/Ton), 2021 - 2032
    • 3.3.4.1 North America
    • 3.3.4.2 Europe
    • 3.3.4.3 Asia Pacific
    • 3.3.4.4 Latin America
    • 3.3.4.5 Middle East and Africa
• 3.4 Regulations and 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 Ingredient, 2021-2032 (USD Million, Tons)

• 5.1 Key trends
• 5.2 Enzymes
  • 5.2.1 Amylases
  • 5.2.2 Xylanases
  • 5.2.3 Lipases
  • 5.2.4 Proteases
  • 5.2.5 Others
• 5.3 Emulsifiers
  • 5.3.1 Mono-glycerides
  • 5.3.2 Calcium stearoyl lactylate
  • 5.3.3 Sodium stearoyl lactylate
  • 5.3.4 Others
• 5.4 Oxidizing agent
  • 5.4.1 Azodicarbonamide
  • 5.4.2 Potassium Iodate
  • 5.4.3 Calcium peroxide
  • 5.4.4 Potassium bromate
  • 5.4.5 Others
• 5.5 Reducing agent
  • 5.5.1 L-cysteine
  • 5.5.2 Glutathione
  • 5.5.3 Sodium bisulphite
  • 5.5.4 Sodium metabisulphite
  • 5.5.5 Others
• 5.6 Others

Chapter 6 Market Size and Forecast, By Application, 2021-2032 (USD Million, Tons)

• 6.1 Key trends
• 6.2 Bread
• 6.3 Pizza crust
• 6.4 Tortillas
• 6.5 Cakes/Pastry
• 6.6 Buns and rolls
• 6.7 Others

Chapter 7 Market Size and Forecast, By Region, 2021-2032 (USD Million, Tons)

• 7.1 Key trends
• 7.2 North America
  • 7.2.1 U.S.
  • 7.2.2 Canada
• 7.3 Europe
  • 7.3.1 Germany
  • 7.3.2 UK
  • 7.3.3 France
  • 7.3.4 Italy
  • 7.3.5 Spain
  • 7.3.6 Rest of Europe
• 7.4 Asia Pacific
  • 7.4.1 China
  • 7.4.2 India
  • 7.4.3 Japan
  • 7.4.4 South Korea
  • 7.4.5 Australia
  • 7.4.6 Rest of Asia Pacific
• 7.5 Latin America
  • 7.5.1 Brazil
  • 7.5.2 Mexico
  • 7.5.3 Argentina
  • 7.5.4 Rest of Latin America
• 7.6 MEA
  • 7.6.1 Saudi Arabia
  • 7.6.2 UAE
  • 7.6.3 South Africa
  • 7.6.4 Rest of MEA

Chapter 8 Company Profiles

• 8.1 Watson Inc
• 8.2 Calpro Foods, Pvt. Ltd
• 8.3 Caldic B.V
• 8.4 Puratos Group
• 8.5 Lallemand Inc
• 8.6 Lesaffre
• 8.7 Corbion
• 8.8 E.I. Du Pont De Nemours and Company
• 8.9 Oriental Yeast Co., Ltd
• 8.10 Archer Daniels Midland Company.