Alpha-Amylase Baking Enzyme Market is Boost by 2028

 The growth of the market is driven by the increasing importance of enzymes in food and beverage as functional additives.

Alpha-Amylase Baking Enzyme Market Size – USD 295.5 Million in 2020, Growth - CAGR of 2.9%, Trends – Increase in the importance of enzymes as functional additives in food & beverage industry due to characteristics such as good emulsification properties and effects of self-stabilization.

The Alpha-Amylase Baking Enzyme Market is forecast to grow from USD 295.5 Million in 2020 to USD 369.9 Million by 2028, at a CAGR of 2.9%, during the forecast period. The market is primarily driven by the growing importance of enzymes in bread making to provide numerous features including dough improvement, colour texture, and continued softness.

Alpha-amylase is a protein hydrolysis enzyme used to hydrolyze polysaccharide alpha bonds and to increase glucose and maltose yields. The product is used in bakery products, feed for animals, biofuels, sugar products, detergents, breweries and laboratory research. These enzymes are used by bakery manufacturers to increase yeast yield and give good texture during the finished product formulation.

Growing bakery products are expected to remain a key driving factor in developed nations like U.S. and Canada markets in the light of new product launches by Kellogg and Grupo Bimbo.

Get a sample of the report: https://www.reportsanddata.com/sample-enquiry-form/1331

Top Lading Players: Novozymes A/S (Denmark), Royal DSM N.V. (Netherlands), E. I. du Pont de Nemours and Company (US), Specialty Enzymes & Probiotics (US), Puratos Group N.V. (Belgium), Dyadic International, Inc (US), Enmex, S.A., DE C.V. (Mexico), AB Enzymes GmbH (Germany), Jiangsu Boli Bioproducts Co., Ltd. (China), Aumgene Biosciences (India) and others.

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