Cynthia L. Herzog 
The key players in the dough conditioner market are EI Du Pont De Nemours and Company, Archer Daniels Midland Company, Fazer Group, Lallemand Inc., Corbion, Gum Technology Inc., Palsgaard, Puratos, Lesaffre Yeast Corporation, Associated British Foods plc, Soufflet Group, The Bakels Group, Watson, Calpro Foods, Pvt. Ltd., DuPont and AB Mauri India Pvt. ltd.
Pune, India, February 24, 2022 (GLOBE NEWSWIRE) —
The global dough conditioners market size is expected to witness a considerable growth rate over the forecast period, owing to the growing consumption of cakes, breads and pizzas. Dough conditioners are one of the most important ingredients used when making any bakery product because they improve the quality and texture of the dough. The trends that will determine the industry share are explained below:
North America (regional valuation could reach $1.85 billion):
Emulsifiers can become a popular dough conditioner:
Emulsifiers can hold a significant part of the North America pulp conditioner market by 2026, as they are used in a variety of baked foods. Emulsifiers can easily mix two insoluble liquids and different ingredients. They also improve the properties of the shortening added to the product and play an essential role in the homogeneous mixing of the dough with other ingredients. Since the demand for bakery products is high in the region, the use of emulsifiers is expected to grow at a noticeable rate.
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Heavy use of dough conditioners in cakes/pastries:
Cakes and pastries applications could see a strong CAGR through 2026. Many customers are looking for interesting flavors and textures in cakes and pastries to enhance their overall experience. This has resulted in the creation of baked goods that satisfy a customer’s taste and texture preferences. Bakers also use high quality dough improvers that provide the required taste and texture and meet a customer’s requirements.
The demand for pizzas is increasing:
A large percentage of the regional population spends heavily on fast food, such as burgers and pizza. There are huge franchises in the area to meet the growing demand for tasty, high quality pizza. People are also asking for pizzas with different crusts, which will spur the use of dough improvers to help pizza makers achieve the desired texture and consistency in their end product.
Europe (regional valuation can reach $2 billion):
High demand for oxidants in bread making:
Oxidizing agents will capture a considerable part of the European dough conditioner market by 2026. These agents are primarily used by bread makers to improve gluten formation and increase the speed of the bread making process. The high demand for a variety of breads has led to an increase in the use of oxidizing agents as dough conditioners in bakeries.
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Bread consumption increases:
Based on the application, breads accounted for a share worth $750 million in the European market in 2019. Bread is considered one of the staple foods of the regional population and many bakeries are se focus on making these products with different flavors to enhance customer experience.
As a result, many bread factories use dough conditioners on a large scale as they improve the overall dough consistency and production rate. Dough conditioners supplement the chemical reactions that take place in the dough to achieve the required texture. They also enhance its strength, thereby increasing their demand among end users.
Role of enzymes in bakery products:
Enzymes will occupy a major share of the European dough conditioner market by 2026. One of the major reasons behind this is the ability of enzymes to facilitate a chemical reaction during the bread-making process. They break down complex sugars into simple sugars and decrease the time it takes to complete a natural chemical reaction. Enzymes also reduce the need to add chemical additives, providing customers with a chemical-free product that is safe for consumption.
Asia-Pacific (regional valuation can exceed $1.7 billion):
The use of emulsifiers is growing:
Emulsifiers captured a share worth $137.5 million in the Asia Pacific Dough Conditioner Market in 2020. Emulsifiers can smoothly combine two insoluble liquids, such as water and oil, which can greatly improve the overall consistency of dough.
The sudden changes in the lifestyle of the regional population have increased their dependence on baked goods. Emulsifiers are used in a wide range of baked goods, such as cakes, pastries, rolls and tortillas. They also increase the shelf life of these foods, thereby boosting their demand among end users.
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Bread demand is increasing across India:
The Indian bread segment occupied a share worth $94 million in the APAC industry in 2020. Some of the major contributing factors are increasing labor force, high demand for ready-to-eat foods and the adoption of Western lifestyles and diets. Many Indian bakers produce breads with innovative tastes and textures to bring new experiences to their customers. Such initiatives will improve the use of dough conditioners in Indian breads.
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