Demand for Bakery Enzymes Market from Major End-use Sectors to Increase in the Near Future-Persistence Market Research
Carbohydrase, a constituent of bakery enzymes, has attracted the attention of the bakery manufacturers with its high thermal stability. Rise in the utilization of carbohydrase as a bakery enzymes for the preparation of cakes & pastries, flour, cookies and biscuits, and breads has, in turn, triggered the growth of the carbohydrase bakery enzymes market, which is expected to exceed the value of US$ 650 Mn by the end of 2028 and alongside boost the growth of bakery enzymes market. Bread-based products such as sandwiches, pizzas, and burgers, offered by retailers like Pizza Hut and Subway, have been increasingly consumed by the customers. As a result, there has been a perpetual rise in the demand for bread with a considerably longer shelf life. Inclination of consumers towards natural food ingredients has influenced them to favor natural bakery enzymes over synthetic additives like emulsifiers, which has reflected positively on the growth of the global bakery enzymes market....