Dive Brief:
- The global market for alpha-amylase baking enzymes will reach $320.1 million by 2024, according to Grand View Research Inc., driven by increases in the U.S. and Canada in the use of functional ingredients to extend shelf life and improve texture in food and beverage applications.
- Alpha-amylase is an important ingredient in baked goods to increase sugar and dextrin content in the products.
- North America is projected to experience a CAGR of 1.9% for alpha-amylase baking enzymes between this year and 2024.
Dive Insight:
Research institutes in the U.S. and Canada are developing plant-based alpha-amylase from the DNA sequences of these species: rice, tobacco leaves, corn, potato and beetroot. Demand for these ingredients last year was 1,682.6 tons.
Grand View Research's data also pointed to an expected increase in the use of alpha-amylase as an improving agent in cookies and biscuits. The forecast period will also see a limit in the use of maltogenic alpha-amylase sources, which are used with other enzymes to ensure crumb softness in bread baking, due to the high operational costs to produce these sources. Last year, maltogenic enzymes accounted for 47,233.8 tons of the market; total market size was 67,476.6 tons.