iCrowd Newswire – Oct 1, 2020
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Global Baking Enzymes Market, By Type (Hydrolases, Oxidoreductases), Applications (Bread, Rolls & Buns, Biscuits & Cookies, Cake & Pastry, Muffins & Cupcakes, Pizza Bases, Donuts, Tortillas & Pretzels, Others), Category (Inorganic, Organic), Form (Powder/Granules, Liquid), End User (Industries, Food Service Sector, Household/Retail), Source (Microorganisms, Plant, Animal), Country (U.S., Canada, Mexico, Germany, Italy, France, Switzerland, Russia, Spain, U.K., Belgium, Netherlands, Poland, Turkey, Sweden, Denmark and Rest of Europe, China, Australia, Vietnam, Japan, India, New Zealand, Malaysia, South Korea, Singapore, Thailand, Indonesia, Philippines, Rest of Asia-Pacific, Brazil, Argentina, Rest of South America, South Africa, Saudi Arabia, Oman, U.A.E., Qatar, Kuwait, Rest of Middle East and Africa) Industry Trends and Forecast to 2027
Some of the major factors contributing to the growth of the global baking enzymes market are:
- Increase in the consumption of bakery products
- High disposable income
The key market players in global baking enzymes market are listed below:
- BASF SE
- Amano Enzyme Inc.
- Aum Enzymes
- Maps Enzymes Ltd.
- SternEnzym GmbH & Co. KG
- Advanced Enzyme Technologies
- AB Enzymes, Engrain
- Nagase America LLC
- Mühlenchemie GmbH & Co. KG
- Sunson Industry Group Co., Ltd
- VEMO 99 Ltd.
- Kerry Inc.
- Soufflet Biotechnologies
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