The global alpha-amylase baking enzyme market is expected to reach USD
320.1 million by 2024, according to a new report by Grand View Research, Inc.
Alpha-amylase is used as an important ingredient for the production of baked
goods in order to increase the sugar and dextrin content in the finished
product. Increasing importance of enzymes as functional additives in food &
beverage applications on account of attributing features including good
emulsification properties and self-stabilization effects is expected to remain
a crucial factor over the next eight years.
Plant-based alpha-amylase demand was 1,682.6 tons
in 2015. Plant-based extracts derived from rice, tobacco leaves, corn, potato
and beetroot are also used as a sources for the production of alpha-amylase.
Over the past few years, the research institutes of the U.S. and Canada have
introduced numerous publications pertaining to the development of alpha-amylase
from DNA sequences of these species.
View
summary of this report @ http://www.grandviewresearch.com/industry-analysis/alpha-amylase-baking-enzyme-market
U.S. Alpha-amylase baking enzyme revenue, by application, 2013 - 2024 (USD Thousand)
Further key findings from the study
suggest:
·
Global alpha-amylase baking enzyme market size
was 67,476.6 tons in 2015 and is expected to witness significant growth in
light of improvement in bakery industry in emerging markets of China, India and
Middle East countries
·
Cookies & biscuits accounted for 14.8% of
the global market volume in 2015. The product is used for the production of
cookies, biscuits and crackers on account of reducing dough resistance and
preventing blister formulation with strong gluten. In August 2015, Mondelēz
International established a new manufacturing unit for Oreo cookies at Salinas,
Mexico with investment of USD 170 million. As a result, the aforementioned
trend is expected to promote the usage of alpha-amylase as an improving agent
in cookies & biscuits over the forecast period.
·
Maltogenic enzymes accounted for 47,233.8 tons
in 2015. Maltogenic alpha-amylase are capable of providing high shelf life for
bread and cakes. These types of alpha-amylase sources are used in combination
with other enzymes including xylanase, fungal alpha-amylase and lipase to
secure optimum crumb softness during bread baking processes. However, the high
operational cost incurred to produce alpha-amylase by using maltogenic and
other enzymes is expected to limit the usage of maltogenic alpha-amylase
enzymes over the forecast period.
·
North America is projected to witness growth at
a CAGR of 1.9% from 2016 to 2024. Increasing expenditure for the use of
functional ingredients in food & beverage applications in the U.S. and
Canada on account of enhancing shelf-life and improving texture is expected to
have a positive impact on industry.
·
Major alpha-amylase industry participants
include Novozymes, DuPont, DSM, Purato NV, AB Enzymes, and Dyadic
International. In December 2014, DSM NV filed for a patent on the development
of alpha-amylase from newly identified polynucleotide sequence from gene-based
alicyclobacillus pohliae. Therefore, increasing expenditure on R&D is
expected to remain a critical success factor for the industry over the next
eight years.
Browse All Reports of
this category @ http://www.grandviewresearch.com/industry/organic-chemicals-and-compounds
Grand View Research has segmented the global alpha-amylase
market by source, application and region:
Source Outlook (Volume, Tons; Revenue,
USD Thousand, 2013 - 2024)
·
Fungi
·
Bacteria
·
Maltogenic
·
G4
·
Others
·
Plant-based
Application Outlook (Volume, Kilo Tons;
Revenue, USD Million, 2012 - 2022)
·
Breads
·
Cookies & Biscuits
·
Desserts
·
Others
Regional Outlook (Volume, Kilo Tons;
Revenue, USD Million, 2013 - 2024)
·
North America
·
U.S.
·
Canada
·
Mexico
·
Europe
·
Germany
·
UK
·
France
·
Italy
·
Spain
·
Asia Pacific
·
China
·
Australia
·
Latin America
·
Brazil
·
MEA
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