As per the report by Global Market Insights, Inc. “Worldwide dough conditioners market was valued USD 3 billion in 2018 and will surpass a revenue collection of USD 1,226.2 billion by 2026 with an annual growth rate of 5% over 2019 to 2026.”
Dough conditioners helps to create an enhanced environment for the growth of yeast thus making the pastries and breads light and uniform. Yeast grows in a slightly acidic medium which is maintained by dough conditioners.
Overall market growth is also attributed to dough conditioners property to strengthen the gluten structure in order to maintain its elasticity. Enhanced gluten allows the bread to rise for a lighter loaf and make it chewier. Industry growth is attributed to increasing bread sales for producing junk food coupled with growing market demand for freshly baked products.
Oxidizing agents are types of dough conditioners which enhance gluten reformation which maintains dough elasticity and strength. The products help in high speed production of bread. Breads and buns are globally used for making several dishes including burgers, hot dogs, and sandwiches. Fast food market players are selling their offering through multiple channels including dine in, online platforms, and take away services, which is likely to surge overall industry outlook. Overall market size is fragmented with multinational market players offering variety of cuisines. These factors will have a positive impact on dough conditioners industry growth.
Reducing agents which functions as dough conditioners are widely used in the bakery sector for manufacturing more elastic and less hard products. The shape of the product is also better retained being less prone to curling and shrinkage, thereby enhancing product market size. These properties provide ample market opportunities for product usage in the bakery industry.
Dough conditioners including reducing agents are added to bread mixtures in order to maintain right texture. These agents are required to reduce mixing times and improve machinability of the dough. These characteristics are utilized for making breads and cookies thus enhancing product market share.
Increasing snack cakes consumption owing to easy availability should drive dough conditioners adoption in the region. U.S. market size should surpass USD 1.0 billion by 2026. Flour produced in U.S. is higher in protein than those produced in European market. American consumers are highly accustomed to bakery products made with strong flours with bread with smooth texture and uniform consistency which is projected to surge overall market size.
Dough conditioners improves the consistency and production of the dough thus makes it easy for the bakers to make cake batters. These break down the protein network in dough and restructure the gluten composition. U.S. cakes market size is anticipated to witness significant gains owing to growing designer cakes market trends.
The market players in the dough conditioners industry are Calpro Foods, Pvt. Ltd., Watson Inc., Puratos Group, Caldic B.V, Lesaffre, Lallemand Inc., and Corbion.
Source: https://www.gminsights.com/industry-analysis/dough-conditioners-market
