Dough conditioner market is witnessing heavy demand from countries like the US as more federal bodies worldwide impose supportive regulatory mandates to promote the usage of clean labeled ingredients.
The U.S. FDA has launched stern norms with an intention to encourage maximum use of clean labeled ingredients in bakery goods. For example, 21 CFR Part 172 and 184 along with 182 by FDA regulates several aspects of food safety and ensures the safe use of emulsifiers and enzymes as per the prescribed levels.
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The dough conditioners market might touch USD 5.96 billion by the end of 2026, according to a report by Global Market Insights, Inc.
Dough conditioners market is predicted to record significant growth owing to huge increase in demand for high quality bakery items. Bakers nowadays are relying heavily on dough conditioners as they significantly reduce baking time and simplify production while ensuring quality. These conditioners consist of ingredients that are often available as dry mixes and concentrates which enhance the quality of baked products and dough processing in high-speed production scenarios.
Rapid expansion in the bread and bakery industry coupled with increasing imposition of favorable federal initiatives to scale exports and production of bread could drive the adoption of dough conditioners market across Europe. In several European nations, baked items and bread are considered to be a staple diet and form almost 80% of overall food diet.
Factors like evolving dining preference, hectic lifestyles, and shifting trends toward spontaneous snacking instead of routine meals could boost the demand for convenience food items across the European region.
Citing an instance, earlier in November 2019, global ingredient manufacturer, Kemin Industries revealed its plan to launch a new Bakery Innovation Center in Des Moines, Iowa, which is also its global headquarters. The company intends to invest $1.5 million to inspire innovation in the bakery sector.
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Dough conditioners act as processing aid in baking goods and aid in overcoming challenges linked with dough formulations. Bakers also use dough conditioners to improve gluten development, quality of poor wheat flour, dough handling properties, and mechanical dough processing techniques. Additionally, they ensure improved yield within suggestively lesser time.
Companies operating in the dough conditioners market are constantly applying key business strategies like joint ventures, new product launch, and acquisitions & mergers to improve their geographical as well as market presence. Besides, the bakery industry is also experiencing a steady shift from industrial or artisanal bakery production to new-age retailing. This has given rise to various bakery innovation centers that focus on improving the quality of bakery items.
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