Dough conditioners are generally used in commercial baking to improve the processing of bread dough and forms an indispensable part of the baking industry. Dough conditioners enhance the consistency of frozen dough, enhance crumb structure, and improve the volume of dough. Moreover, dough conditioners significantly raise the tolerance level of dough against sensitive, variable environment fluctuations. As per the analysis of Market Research Future (MRFR), the global dough conditioners market is likely to showcase considerable growth over the forecast period of 2018-2023.
Increase in the consumption of bakery food items is the prime drive behind the growth of the global dough conditioners. Bread and other bakery products form the staple diet of various western countries where dough conditioners are used in large-scale. Furthermore, westernization in many parts of the world has led to the increased consumption of basked items which further induces greater demand for dough conditioners. They are highly preferred by small as well as large-scale since they are known to improve the quality of baked items. Moreover, they are safe, and aid in the simplification of the baking process, reduce production time and achieve supreme quality.
The trend of snacking on bakery items is a key factor in enhancing the growth of the global dough conditioner market. Other factors include growth within the foodservice industry which also generate considerable demand for dough conditioners.
Advancement in enzyme technology has resulted in the development of dough conditioners with improved dough tolerance, outstanding oven spring and improved freshness characteristics which can be ideally suited for a wide range of baking applications are expected to foster the growth of the market over the forecast period.
The growing availability of all-natural, and non-GMO dough conditioners which do not contain any chemical conditioners have further stimulated the demand for dough conditioners.
Additionally, the FDA has banned the use of artificial flavoring and conditioning substances in food items which can impede the growth of the market over the forecast period. In contrast, the growth of the market might be hindered by stringent regulations in certain regions prohibiting the use of additives and dough conditioners. For instance, the European Union bans various additives which are permitted to be used in American foods. Furthermore, the growing popularity of artisan baking can limit the growth of the global dough conditioner market. Most artisan bakers focus on limiting the use of regulating ingredients like dough conditioners to provide authentic taste experiences.
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Segmentation
The global dough conditioners market has been segmented based on type, form, and application.
By type, the global dough conditioners market has been segmented into organic and inorganic.
By form, the dough conditioners market has been segmented into powder, liquid & semi-liquid, and granular.
By application, the global dough conditioners market has been segmented into bread, pizza, cake and pastry, cookie, and others.
Regional Analysis
By region, the global dough conditioners market has been segmented into North America, Asia Pacific (APAC), Europe, and the Rest of the World (RoW).
Europe is the largest market for dough conditioners since the region has a well-established baking industry. Baked products are staple to this region which induces high demand for baked products. L-ascorbic acid (LAA) is the permitted bread conditioner in Europe and is extensively used in the baking industry.
North America bread conditioner market is also a prominent one driven by the growing baking industry.
APAC market for dough conditioners is expected to showcase considerable growth over the forecast period. Growing western influence in the region has led to a surge in the consumption of bakery items which generates high demand within the dough conditioner market. China, India, Japan, Australia & New Zealand are the key markets in APAC.
Competitive Landscape
Group Soufflet (France), Lesaffre (France), DowDuPont, Inc. (US), Associated British Foods, Plc. (UK), Nutrex N. V. (Belgium), The Bakels Group (Switzerland), Fazer Group (Finland), Archer-Daniels-Midland Co. (US), Puratos Group (France), Watson Inc. (US), Lallemand Inc. (Canada),
Oriental Yeast Co., Ltd. (Japan), and IREKS GmbH (Germany) are the notable players in the global dough conditioners market.
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Furthermore, the expanding use of antimicrobial food additives is fueled by the availability of supportive guidelines and protocols in many regions, aiding the growth of the yeastless dough industry.
The market for yeastless dough is developing due to rising demand for international cuisines, the availability of a wide choice of multinational brands of yeastless dough, and the growing desire for no preservatives and natural products.
The customer preference for gluten-free diets and plant-based alternatives is one of the market drivers boosting its expansion.
