Market Outlook

Dough conditioners are components or ingredients added to bread formulations to improve the processing of dough. Various advancement in science introduced minor ingredients such as additives, oxidizing agents, emulsifiers and others which have a positive impact on bread-making properties. The dough conditioners improvise the bread texture and also helps in enhancing the characteristics of bread. The first dough conditioner introduced in the early 1950s was in the form of a paste and later the powdered form was released in the market which made it easy in use. In the high-speed environment and busy schedule, the dough conditioner is useful for improving the overall quality of the baked products. The dough conditioners can help in improved dough handling, provide volume to the loaf, supports the gas formation and gas retention, better crumb structure, texture and crust developments. The dough conditioner also increases the slice ability and color richness with the better taste of the baked product.

There are a variety of dough conditioners available based on the properties such as yeast nutrients, pH, oxidizing agent, reducing agent, enzymes and emulsifiers.  The global dough conditioner market is anticipated to grow significantly during the forecast period owing to an increase in the consumption of baked and bakery products. The ingredients of dough conditioners are accepted by the FDA and condensed safe for human consumption, which makes them an attractive product in the market.

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Dough Conditioner is Growing as a Lucrative Ingredient Among Bakers  

The rapid growth in consumption of bakery products and confectionery is the key driver fuelling the growth of the dough conditioner market globally. The dough conditioners are widely used by small and large scale bakeries as it simplifies the production by reducing the production time and also helps in achieving the good quality of the product. Owing to these factors the bakers also appreciate the use of dough conditioners. Additionally, the increasing awareness among the bakers about the application of dough conditioners. Increase in per capita income, changing lifestyle and food habits is further bolstering the growth of the market. Some of these factors have boosted the growth of the market over the years and are expected to drive the steady growth rate of the market over the forecast period. The trend for clean label in the food industry has pushed the bakers and manufacturers to use alternative ingredients. This trend has been triggered by the young generation, increasing awareness and knowledge among consumers and change in attitude towards healthy living. These consumers usually look for organic acids, hydrolases, natural enzymes, oxidizing and reducing agents. There are few restraining factors recognized for the dough conditioners market which includes unstable demand forecast and supply chain.

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Dough Conditioner Market Segmentation

On the basis of form, the dough conditioner market has been segmented as-

  • Powder
  • Liquid
  • Paste

On the basis of application, the dough conditioner market has been segmented as-

  • Bread
  • Pizza
  • Cake
  • Pastry
  • Cookie
  • Others (confectionery, etc.)

On the basis of distribution channel, the dough conditioner market has been segmented as-

  • B2B
  • B2C
    • Hypermarkets/Supermarkets
    • Online Store
    • Specialty Store

Dough Conditioner Market: Key Players

Archer-Daniels-Midland Co., DowDuPont, Inc., Agrano GmbH & Co. Ltd. KG, KB Ingredients LLC, Gum Technology Inc., Zeelandia International B.V., Caldic B.V., Calpro Foods Pvt. Ltd., Associated British Foods plc, Swiss Bake Ingredients Pvt. Ltd., Honeyville Inc., Bakers Authority, Puratos Bakery Supply Inc., Mejores Foods Ltd. and Larissa Veronica Company.

Dough Conditioner Market Opportunities

The market of dough conditioner has better growth opportunities as a result of an increase in the market of snacks and portion eating. Multiple small and regional players are operating in the dough conditioner market and supplying quick services to restaurants, café, bakeries and other foodservice industry. The manufacturers of dough conditioners are accepted to have clean labels on the product specifying the ingredients used. There are few number of manufacturers providing the product in small packaging for household purposes. More manufacturers are expected to follow the strategy to boost the demand for dough conditioners among the home bakers. The manufactures are also expected to introduce new products with customization, flavors and more bread enhancing properties. Developing countries such as India, China, Brazil, South Africa and other are expected to grow significantly in the backdrop of changing eating habits, following the western culture, easy availability of end-use products in the market.

The report offers a comprehensive evaluation of the market. It does so via in-depth qualitative insights, historical data, and verifiable projections about market size. The projections featured in the report have been derived using proven research methodologies and assumptions. By doing so, the research report serves as a repository of analysis and information for every facet of the dough conditioner market, including but not limited to: regional markets, form, application and distribution channel.

The study is a source of reliable data on:

  • Market segments and sub-segments
  • Market trends and dynamics
  • Supply and demand
  • Market size
  • Current trends/opportunities/challenges
  • Competitive landscape
  • Technological breakthroughs
  • Value chain and stakeholder analysis                                                                                                                   

The regional analysis covers:

  • North America (U.S. and Canada)
  • Latin America (Mexico, Brazil, Peru, Chile, and others)
  • Western Europe (Germany, U.K., France, Spain, Italy, Nordic countries, Belgium, Netherlands, and Luxembourg)
  • Eastern Europe (Poland and Russia)
  • Asia Pacific (China, India, Japan, ASEAN, Australia, and New Zealand)
  • Middle East and Africa (GCC, Southern Africa, and North Africa) 

The dough conditioner market report has been compiled through extensive primary research (through interviews, surveys, and observations of seasoned analysts) and secondary research (which entails reputable paid sources, trade journals, and industry body databases). The report also features a complete qualitative and quantitative assessment by analyzing data gathered from industry analysts and market participants across key points in the industry’s value chain.

A separate analysis of prevailing trends in the parent market, macro and micro-economic indicators, and regulations and mandates is included under the purview of the study. By doing so, the report projects the attractiveness of each major segment over the forecast period.

Highlights of the dough conditioner market report:

  • A complete backdrop analysis, which includes an assessment of the parent market
  • Important changes in market dynamics
  • Market segmentation up to the second or third level
  • Historical, current, and projected size of the market from the standpoint of both value and volume
  • Reporting and evaluation of recent industry developments
  • Market shares and strategies of key players
  • Emerging niche segments and regional markets
  • An objective assessment of the trajectory of the market
  • Recommendations to companies for strengthening their foothold in the market 

Note: Although care has been taken to maintain the highest levels of accuracy in TMR’s reports, recent market/vendor-specific changes may take time to reflect in the analysis.

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