The global bread improver market size was valued at USD 1,128.75 million in 2022. It is estimated to reach USD 1,843.2 million by 2031, growing at a CAGR of 5.6% during the forecast period (2023–2031). Factors like a surge in demand for convenience foods and a rise in consumption of bakery products stimulate market growth.
The Bread improver is a balanced amalgamation of baking ingredients, which is used in the process of dough kneading and fermentation. It enables the activation of gluten and aids in producing gas, which helps to improve the complete activity. It improves the overall aspects of the bread and provides the required tolerance and flexibility during all stages of the baking process, i.e., mixing fermentation and baking, and helps to extend the shelf life. This results in a lighter loaf with improved texture and high quality. Moreover, it is frequently used in bread or grain mixes to enhance strength and volume.
Traditionally, baking bread was tedious and time-consuming, so the concept of improvers was introduced. Any improver's ultimate aim is to simplify the baking process, deliver high-quality products to consumers, and earn higher returns for the baker.
Consumers are continuously opting for healthier food products that taste better and stay fresh for longer. In addition, consumers' demand for convenience food has gained high traction due to growing urbanization, evolving eating habits, and rising disposable income. This has led to increased consumption of on-the-go meals, which widely utilize bread and bread products. Furthermore, consumers today demand enhanced taste experiences with high-quality and sustainable diets, leading to a noticeable shift from unhealthy products to healthy baked products. Thus, all these factors collectively will likely create a positive influence on the market for bread improvers.
Consumers constantly seek improved, healthier, baked, and cost-effective food products. This rise in the adoption of fresh and nutritious baked food products has led to a growing demand for bread improvers. Furthermore, the rise in globalization and higher exposure to other cultures, particularly the Western lifestyle, have altered the consumer eating patterns in terms of consumption of convenience food, snacks, and meals in quick service restaurants (QSR), which, in turn, has propelled the demand for bread improvers.
In addition, the increase in the younger population and the rise in the working population propels the demand for fast food. Globalization in the food service industry has led to the establishment of several American fast-food brands in emerging economies like Africa, Asia, and Latin America. These fast-food outlets offer large amounts of bread in the form of burgers and pizzas, which further boosts the need for bread improvers, thereby driving market growth.
The regulations associated with bakery products are related to various ingredients used in the process, like food hygiene labeling, packaging, and health claims. For example, according to the Food and Drug Administration (FDA), regulations about menu labeling insist on providing various information such as nutrition facts, ingredients used, the common name of the bakery products, name and address of manufacturers, and others on labels, which are sold in various supermarkets, retail stores, and bakeries. Thus, these regulations regarding various ingredients and the quality of ingredients used in bakery products are expected to hamper the market growth.
With consumers growing inclination toward organic bakery products owing to a rise in concerns concerning diet quality, the demand for organic and clean-label ingredients is consequently gaining significant traction. In European countries, bread is a staple food; however, consumers have sought healthier alternatives to bakery products that use organic ingredients. Brands such as Lesaffre, Corbion, and Puratos have developed and introduced clean-label bread improvers to respond to consumer preferences. These changes in consumer eating habits and preferences are expected to propel the growth of organic bread improvers further, thereby boosting the market's growth.
| Study Period | 2019-2031 | CAGR | 5.6% |
| Historical Period | 2019-2021 | Forecast Period | 2023-2031 |
| Base Year | 2022 | Base Year Market Size | USD 1,128.75 Million |
| Forecast Year | 2031 | Forecast Year Market Size | USD 1843.2 Million |
| Largest Market | Asia Pacific | Fastest Growing Market | North America |
The bread improver market is studied based on Regions across North America, Europe, Asia-Pacific, and LAMEA.
Asia-Pacific is the most significant bread-improvement market shareholder and is estimated to exhibit a CAGR of 7.30% over the forecast period. Owing to the rise in demand for processed bakery food products and a surge in consumer awareness toward clean-label products and health ingredients. Moreover, adopting the Western lifestyle and rising disposable income will drive the market's growth. Furthermore, the increase in affluence of middle-income groups has created scope for customized bakery products such as cakes, pastries, and cookies. In India, rolls and bread are increasingly popular compared to traditional breakfasts, reflecting the strong potential of bakery ingredients in this country. In addition, the consumption of baked food in China is growing significantly because of improved living and economic growth. Thus, this region possesses high growth potential.
In North America, a rise in demand for ready-to-eat and suitable products boosts the sales of bread improvers. Moreover, with the rise in health consciousness, consumers are gradually shifting their preference toward consuming clean-label products. This has further led to a surge in demand for organically processed bakery products. Furthermore, major players in the bread improver market are focusing on baking goods with fewer additives and preservatives, which significantly contribute toward the growth of the market in this region.
In Europe, conventional home cook food is being replaced by ready-to-eat baked food. Furthermore, in this region, most people prefer ready-to-eat food over time-consuming meals due to their hectic lifestyle. In addition, increased product diversification in the baked food category and the introduction of various forms and types of bread improvers are expected to propel the demand for bread improvers. In addition, healthy, instant, and nutritious baked food products are considered staple foods in Europe, as they contain a sufficient proportion of energy-rich content, thus augmenting the market growth. Moreover, developing the tourism sector in this region provides roadside shops an opportunity to sell bakery products, which can be easily carried out with low selling costs and minimum storage costs. Thus, all these factors cumulatively positively impact the growth of the bread improver market in this region.
The LAMEA bakery ingredients market is anticipated to grow moderately during the forecast period. In Latin America, a drastic change in consumer lifestyle has been witnessed along with dietary habits due to high urbanization. This has resulted in a shift toward ready-to-eat foods among the urban population, which drives the growth of bakery products, which, in turn, positively impacts the growth of the bread improver market. In the Middle East and Africa continent, an increase in the workforce influences consumers to change their dietary preferences from traditional food to ready-to-eat food products, propelling the demand for bakery ingredients. Furthermore, the rapid increase in retail chains boosts the sales of bakery products, thereby supplementing the market growth in this region.
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The global bread improver market into form, type, and application.
The market is divided into powder, liquid, and paste based on form.
The powder segment dominates the global market and will likely exhibit a CAGR of 5.5% over the forecast period. Bread improvers in powder, also known as dough conditioners, facilitate efficient and trouble-free production of yeast-raised bakery products. Powder bread improvers are the most common form of improvers used in production since their application is easier than liquid and paste. Powder bread improver is widely used in the bakery industry in bread, baguette, cakes, croissants, rusks, loaf bread, and brioche.
The application of powder bread improver in terms of dosage is less complex than the other forms and hence is used comparatively more. Bread improver manufacturers such as Lesaffre, Bakels Aromatic, and Fazer have introduced various powder bread improvers suitable for different bakery products and types of bread. Furthermore, powder bread improvers are useful for refrigerated or frozen bread doughs since they minimize moisture loss and prevent the dough from drying out.
The type segment is bifurcated into organic and inorganic.
The inorganic segment dominates the global market and is predicted to exhibit a CAGR of 5.1% during the forecast period. Inorganic bread improvers are also referred to as conventional bread improvers. The ingredients used in inorganic bread improvers are cheaper than organic bread improvers and widely used in industrial bread production. Furthermore, the inorganic bread improver segment accounts for a major market share compared to the organic segment. Inorganic bread improver helps reduce mixing time, improve shelf life, or increase loaf volume and uniformity. It is economical for large-scale production and hence is widely adopted by manufacturers. It blends effectively, extends the shelf life, and creates a soft, moist, resilient crumb structure in bakery products. This improver can enhance the bread gluten, further improving the expansion.
Moreover, it aids in achieving a shorter baking time and helps to maintain a crispy surface. Hence, with its benefits, the inorganic bread improver holds a larger share of the bread improver market.
The market is segmented by application into bread, cakes, viennoiserie, and others.
The bread segment owns the highest bread improver market share and is predicted to exhibit a CAGR of 6.5% over the forecast period. Bread is one of the major staple baked food items across the globe, especially in the West. Over the years, bread was perceived as a regular breakfast food; however, currently, it is consumed as artisan confectionery. Rise in disposable income, rapid urbanization, and shifts in consumer preferences boost the demand for bread in the food industry. The market is dominated by white bread; however, brown bread and other nutritional breads have gained high popularity over the years among health-conscious consumers. Numerous types of bread are available for consumption in the market, which include artisan bread, flatbreads, focaccia, ciabatta, and seasonal bread. With the rise in demand for healthy bakery products, there has been innovation in the field of bakery goods.
For instance, due to consumers changing tastes and preferences, whole-grain and gluten-free bread have gained momentum. Furthermore, the demand for organic bakery products has propelled the demand for organic bread improvers. Thus, all these factors together are expected to boost the growth of the global market.
