麵團調理劑市場規模、佔有率、成長分析，按成分類型、形狀、應用、地區 - 產業預測，2025-2032 年

2023年麵團調理劑市場規模為38.6億美元，從2024年的40.6億美元成長到2032年的60.9億美元，預計複合年成長率為5.2%。

全球麵團調理劑市場是一個強勁的細分市場，專注於提高食品應用中的麵團品質和性能。這些添加劑可改善質地、彈性和保存期限，從而最佳化商務用烘焙的生產力。主要促進因素包括對加工食品的需求不斷增加、消費者對更健康和有機食品的偏好以及大規模烘焙對高品質麵團的需求。主要企業正在創新各種解決方案，包括為麵包、蛋糕和披薩量身定做的乳化劑和酵素。市場由監管標準、技術進步和潔淨標示成分趨勢決定，透過策略聯盟和產品發布推動公司之間的競爭。隨著北美、歐洲、亞太地區和世界其他地區的強勁成長，在消費者對優質烘焙產品的需求的推動下，市場預計將繼續擴大。

目錄

介紹

• 研究目的
• 調查範圍
• 定義

調查方法

• 資訊採購
• 二手資料和主要資料方法
• 市場規模預測
• 市場假設與限制

執行摘要

• 全球市場展望
• 供需趨勢分析
• 按細分市場的機會分析

市場動態及展望

• 市場概況
• 市場規模
• 市場動態
  • 促進因素和機遇
  • 限制因素和挑戰
• 波特的分析

主要市場考察

• 關鍵成功因素
• 競爭程度
• 主要投資機會
• 市場生態系統
• 市場吸引力指數（2024）
• PESTEL分析
• 宏觀經濟指標
• 價值鏈分析
• 價格分析
• 客戶和購買標準分析
• 原料分析

麵團調理劑市場規模：依成分類型

• 市場概況
• 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
  • 麩胺基硫
  • 亞硫酸鈉
  • 焦亞硫酸鈉
  • 其他
• 其他

麵團調理劑市場規模：依形狀分類

• 市場概況
• 粉末
• 液體
• 半液體
• 顆粒狀

麵團調理劑市場規模：依應用分類

• 市場概況
• 麵包
• 披薩餅皮
• 玉米餅
• 蛋糕/糕點
• 麵包和麵包卷
• 其他

麵團調理劑市場規模

• 北美洲
  • 美國
  • 加拿大
• 歐洲
  • 德國
  • 西班牙
  • 法國
  • 英國
  • 義大利
  • 其他歐洲國家地區
• 亞太地區
  • 中國
  • 印度
  • 日本
  • 韓國
  • 其他亞太地區
• 拉丁美洲
  • 巴西
  • 其他拉丁美洲地區
• 中東/非洲
  • 海灣合作理事會國家
  • 南非
  • 其他中東/非洲

競爭資訊

• 前5名企業對比
• 主要企業市場定位（2024年）
• 主要市場參與者所採取的策略
• 近期市場趨勢
• 公司市場佔有率分析（2024年）
• 主要企業簡介
  • 公司簡介
  • 產品系列分析
  • 按細分市場分類的佔有率分析
  • 收益與前一年同期比較（2022-2024）

主要企業簡介

• Archer Daniels Midland Company（ADM）（USA）
• Kerry Group plc（Ireland）
• Corbion NV（Netherlands）
• Novozymes A/S（Denmark）
• Ingredion Incorporated（USA）
• Royal DSM NV（Netherlands）
• Associated British Foods plc（UK）
• Cargill, Incorporated（USA）
• Glanbia plc（Ireland）
• Tate & Lyle plc（UK）
• BASF SE（Germany）
• DuPont de Nemours, Inc.（USA）
• Lesaffre（France）
• Puratos Group（Belgium）
• Lallemand Inc.（Canada）
• AB Mauri（UK）
• Oriental Yeast Co., Ltd.（Japan）
• Bakels Group（Switzerland）
• Watson Inc.（USA）
• Caldic BV（Netherlands）

結論和建議

Dough Conditioners Market size was valued at USD 3.86 Billion in 2023 and is poised to grow from USD 4.06 Billion in 2024 to USD 6.09 Billion by 2032, growing at a CAGR of 5.2% during the forecast period (2025-2032).

The Global Dough Conditioners Market is a robust sector focused on enhancing dough quality and performance in food applications. These additives improve texture, elasticity, and shelf life, thus optimizing productivity in commercial baking. Key drivers include the rising demand for processed foods, consumer preferences for healthier, organic options, and the need for high-quality dough in large-scale baking. Major players are innovating with varied solutions like emulsifiers and enzymes tailored for bread, cakes, and pizzas. The market is shaped by regulatory standards, technological advancements, and a trend towards clean label ingredients, fostering competition among companies through strategic partnerships and product launches. Growth is robust across North America, Europe, Asia Pacific, and beyond, positioning the market for continued expansion fueled by consumer demand for superior bakery products.

Top-down and bottom-up approaches were used to estimate and validate the size of the Dough Conditioners market and to estimate the size of various other dependent submarkets. The research methodology used to estimate the market size includes the following details: The key players in the market were identified through secondary research, and their market shares in the respective regions were determined through primary and secondary research. This entire procedure includes the study of the annual and financial reports of the top market players and extensive interviews for key insights from industry leaders such as CEOs, VPs, directors, and marketing executives. All percentage shares split, and breakdowns were determined using secondary sources and verified through Primary sources. All possible parameters that affect the markets covered in this research study have been accounted for, viewed in extensive detail, verified through primary research, and analyzed to get the final quantitative and qualitative data.

Dough Conditioners Market Segmental Analysis

Global Dough Conditioners Market is segmented by ingredient type, form, application and region. Based on ingredient type, the market is segmented into enzymes, emulsifiers, oxidizing agent, reducing agent and others. Based on form, the market is segmented into powder, liquid, semi-liquid and granular. Based on application, the market is segmented into bread, pizza crust, tortillas, cakes/pastry, buns & rolls and others. Based on region, the market is segmented into North America, Europe, Asia Pacific, Latin America and Middle East & Africa.

Driver of the Dough Conditioners Market

A significant catalyst for the Global Dough Conditioners Market is the rising demand for processed and convenience foods. As lifestyles become busier, consumers increasingly favor ready-to-eat and easy-to-prepare meal options, which has resulted in a heightened consumption of bakery items such as bread, cakes, and pastries. Dough conditioners are essential in enhancing the quality, texture, and shelf life of these baked goods, ensuring that they meet the consumer need for consistency and high standards. This trend underscores the importance of dough conditioners in the food industry, driving their popularity and usage in various baking applications.

Restraints in the Dough Conditioners Market

One significant restraint affecting the Dough Conditioners market is the stringent regulatory standards and restrictions imposed on food additives. Various governments and regulatory agencies globally have established guidelines to safeguard food safety and protect consumer health. These regulations often dictate both the types and quantities of additives, including dough conditioners, permitted in baked goods. As a result, manufacturers face the challenge of adhering to these compliance requirements while navigating a complex and ever-changing regulatory landscape. This situation can complicate product formulations and market strategies for dough conditioner producers, potentially hindering their operational capabilities and growth prospects within the industry.

Market Trends of the Dough Conditioners Market

The Global Dough Conditioners Market is experiencing a marked trend towards clean label and natural ingredient alternatives, driven by a rising consumer inclination for health-conscious and transparent food choices. As shoppers increasingly scrutinize ingredient lists for safety and purity, manufacturers are responding by innovating and launching dough conditioners derived from natural sources or minimally processed materials. This shift not only addresses consumers' demand for healthier options but also aligns with the broader clean label movement. Consequently, products emphasizing transparency and natural formulation are witnessing enhanced popularity, reshaping the competitive landscape and fueling growth in the dough conditioners segment.

Table of Contents

Introduction

• Objectives of the Study
• Scope of the Report
• Definitions

Research Methodology

• Information Procurement
• Secondary & Primary Data Methods
• Market Size Estimation
• Market Assumptions & Limitations

Executive Summary

• Global Market Outlook
• Supply & Demand Trend Analysis
• Segmental Opportunity Analysis

Market Dynamics & Outlook

• Market Overview
• Market Size
• Market Dynamics
  • Drivers & Opportunities
  • Restraints & Challenges
• Porters Analysis
  • Competitive rivalry
  • Threat of substitute
  • Bargaining power of buyers
  • Threat of new entrants
  • Bargaining power of suppliers

Key Market Insights

• Key Success Factors
• Degree of Competition
• Top Investment Pockets
• Market Ecosystem
• Market Attractiveness Index, 2024
• PESTEL Analysis
• Macro-Economic Indicators
• Value Chain Analysis
• Pricing Analysis
• Customer & Buying Criteria Analysis
• Raw Material Analysis

Global Dough Conditioners Market Size by Ingredient Type & CAGR (2025-2032)

• Market Overview
• Enzymes
  • Amylases
  • Xylanases
  • Lipases
  • Proteases
  • Others
• Emulsifiers
  • Mono-Glycerides
  • Calcium Stearoyl Lactylate
  • Sodium Stearoyl Lactylate
  • Others
• Oxidizing Agent
  • Azodicarbonamide
  • Potassium Iodate
  • Calcium Peroxide
  • Potassium Bromate
  • Others
• Reducing Agent
  • L-Cysteine
  • Glutathione
  • Sodium Bisulphite
  • Sodium Metabisulphite
  • Others
• Others

Global Dough Conditioners Market Size by Form & CAGR (2025-2032)

• Market Overview
• Powder
• Liquid
• Semi-Liquid
• Granular

Global Dough Conditioners Market Size by Application & CAGR (2025-2032)

• Market Overview
• Bread
• Pizza Crust
• Tortillas
• Cakes/Pastry
• Buns & Rolls
• Others

Global Dough Conditioners Market Size & CAGR (2025-2032)

• North America (Ingredient Type, Form, Application)
  • US
  • Canada
• Europe (Ingredient Type, Form, Application)
  • Germany
  • Spain
  • France
  • UK
  • Italy
  • Rest of Europe
• Asia Pacific (Ingredient Type, Form, Application)
  • China
  • India
  • Japan
  • South Korea
  • Rest of Asia-Pacific
• Latin America (Ingredient Type, Form, Application)
  • Brazil
  • Rest of Latin America
• Middle East & Africa (Ingredient Type, Form, Application)
  • GCC Countries
  • South Africa
  • Rest of Middle East & Africa

Competitive Intelligence

• Top 5 Player Comparison
• Market Positioning of Key Players, 2024
• Strategies Adopted by Key Market Players
• Recent Developments in the Market
• Company Market Share Analysis, 2024
• Company Profiles of All Key Players
  • Company Details
  • Product Portfolio Analysis
  • Company's Segmental Share Analysis
  • Revenue Y-O-Y Comparison (2022-2024)

Key Company Profiles

• Archer Daniels Midland Company (ADM) (USA)
  • Company Overview
  • Business Segment Overview
  • Financial Updates
  • Key Developments
• Kerry Group plc (Ireland)
  • Company Overview
  • Business Segment Overview
  • Financial Updates
  • Key Developments
• Corbion N.V. (Netherlands)
  • Company Overview
  • Business Segment Overview
  • Financial Updates
  • Key Developments
• Novozymes A/S (Denmark)
  • Company Overview
  • Business Segment Overview
  • Financial Updates
  • Key Developments
• Ingredion Incorporated (USA)
  • Company Overview
  • Business Segment Overview
  • Financial Updates
  • Key Developments
• Royal DSM N.V. (Netherlands)
  • Company Overview
  • Business Segment Overview
  • Financial Updates
  • Key Developments
• Associated British Foods plc (UK)
  • Company Overview
  • Business Segment Overview
  • Financial Updates
  • Key Developments
• Cargill, Incorporated (USA)
  • Company Overview
  • Business Segment Overview
  • Financial Updates
  • Key Developments
• Glanbia plc (Ireland)
  • Company Overview
  • Business Segment Overview
  • Financial Updates
  • Key Developments
• Tate & Lyle plc (UK)
  • Company Overview
  • Business Segment Overview
  • Financial Updates
  • Key Developments
• BASF SE (Germany)
  • Company Overview
  • Business Segment Overview
  • Financial Updates
  • Key Developments
• DuPont de Nemours, Inc. (USA)
  • Company Overview
  • Business Segment Overview
  • Financial Updates
  • Key Developments
• Lesaffre (France)
  • Company Overview
  • Business Segment Overview
  • Financial Updates
  • Key Developments
• Puratos Group (Belgium)
  • Company Overview
  • Business Segment Overview
  • Financial Updates
  • Key Developments
• Lallemand Inc. (Canada)
  • Company Overview
  • Business Segment Overview
  • Financial Updates
  • Key Developments
• AB Mauri (UK)
  • Company Overview
  • Business Segment Overview
  • Financial Updates
  • Key Developments
• Oriental Yeast Co., Ltd. (Japan)
  • Company Overview
  • Business Segment Overview
  • Financial Updates
  • Key Developments
• Bakels Group (Switzerland)
  • Company Overview
  • Business Segment Overview
  • Financial Updates
  • Key Developments
• Watson Inc. (USA)
  • Company Overview
  • Business Segment Overview
  • Financial Updates
  • Key Developments
• Caldic B.V. (Netherlands)
  • Company Overview
  • Business Segment Overview
  • Financial Updates
  • Key Developments

Conclusion & Recommendations