Alpha-Amylase Baking Enzyme Market (Updated Version Available)

Alpha-Amylase Baking Enzyme Market, Share & Trends Analysis, By Source (Fungi, Bacteria, Plants, Animals, and Others (Unicellular Eukaryotes and Archaea)), Type (Fungal Alpha-Amylase, Bacterial Alpha-Amylase, Maltogenic Amylase, and Others), Application (Starch Syrups, Cereals, Anti-Staling Agents, Bread, Cookies, Doughs, and Others), By Region, Forecast Period 2023 - 2030.

Report ID : RI_673882 | Date : May 2023 | Format : ms word ms Excel PPT PDF

This Report Includes The Most Up-To-Date Market Figures, Statistics & Data
Key Market Overview:

During the forecast period between 2023 and 2030, the Alpha-Amylase Baking Enzyme Market is expected to grow at a Compound Annual Growth Rate (CAGR) of 3.9%. Valued at USD 330.00 Million in 2022, the market is projected to reach USD 450.00 Million by 2030.

Alpha-amylase is an enzyme that is widely used in the baking industry for the breakdown of complex carbohydrates, ideally starch, into simple sugars that are used by yeast and other microorganisms during the baking process. Such enzymes are derived from various sources, including bacteria, fungi, and plants.
Moreover, alpha-amylase baking enzymes are specifically designed for use in baked goods, such as bread, cakes, cookies, and pastries. The enzymes improve the texture, flavor, and appearance of these products by breaking down starch molecules that result in a light and airy texture, a desirable crust, and a longer shelf life for the finished baked goods. Additionally, the enzymes improve dough handling and reduce the amount of waste produced during the baking process.

Alpha-Amylase Baking Enzyme Report Coverage:

Report AttributesReport Details
Study Timeline2017-2030
Market Size in 2030 (USD Million)450.00 Million
CAGR (2023-2030)3.9 %
Base Year2022
By SourceFungi, Bacteria, Plants, Animals, and Others (Unicellular Eukaryotes, And Archaea)
By TypeFungal Alpha-Amylase, Bacterial Alpha-Amylase, Maltogenic Amylase, and Others
By ApplicationStarch Syrups, Cereals, Anti-Staling Agents, Bread, Cookies, Doughs, and Others
By Geography
  • Asia-Pacific [China, Southeast Asia, India, Japan, Korea, Western Asia]

  • Europe [Germany, UK, France, Italy, Russia, Spain, Netherlands, Turkey]

  • North America [United States, Canada, Mexico]

  • Middle East & Africa [GCC, North Africa, South Africa]

  • South America [Brazil, Argentina, Columbia, Chile, Peru]
Key PlayersNovozymes A/S, Jiangsu Boli Bioproducts Co., Ltd., AB Enzymes GmbH, Aumgene Biosciences, Noor Enzymes Pvt Ltd, Maps Enzymes Ltd., Merck KGaA, Aumenzymes, Creative Enzymes., and Sunson Industry Group Co., Ltd

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Market Dynamics:


The growing demand for convenience food and baked goods resulted in increased use of alpha amylase baking eznyme due to factors such as consistent quality, texture, and taste which drive the need for alpha-amylase baking enzymes. For instance, according to the report published by Statista, in 2022, the total bread consumption in the U.S. amounted 6.64 billion kilograms. Additionally, the advancements in enzyme technology is surging the demand for the alpha-amylase baking enzyme due to rising innovations in the technologies that are further urging the manufacturers to develop new and improved alpha-amylase baking enzymes. For instance, Novozymes, a leading producer of enzymes, launched a new alpha-amylase baking enzyme called Novamyl Superflex, which offers superior dough handling and stability, resulting in consistent performance and improved bread quality.


The presence of alternatives such as emulsifiers, stabilizers, and dough conditioners offer advantages including better texture, flavor, and performance of baked goods. These alternatives are mostly preferred by bakers or consumers that hamper the alpha amylase baking enzyme market growth. In addition, some consumers prefer fresh and artisanal baked goods that are made without the use of additives or enzymes. Thereby limiting the demand for alpha-amylase baking enzymes.


Growing demand for the consumption of gluten-free baked goods and alpha-amylase baking enzymes plays a major role in improving the texture and quality of these products. For instance, according to a report published by Statista, the market for gluten-free foods is projected to amount to USD 14 billion by 2032. Manufacturers are developing enzymes specifically for use in gluten-free baking, which offers improved performance and consistency and propels the market growth over the forecast period.

Alpha-Amylase Baking Enzyme Market Segmentation:


By Source

Based on the source segment, the market is categorized into fungi, bacteria, plants, animals, and others. The bacteria segment held the largest share of the alpha-amylase baking enzyme market statistics in terms of revenue. Amylase is generally produced by fermentation by the sources such as B. stearothermophilus and Bacillus subtilis. Bacterial-based enzymes are highly stable and operate over a broad range of pH and temperature conditions, which makes them ideal for usage in various baking applications. Therefore, the above-mentioned factor contributed to the growth of the alpha-amylase baking enzyme market.
Furthermore, plant-based alpha-amylase enzymes are expected to be the fastest-growing source in the market owing to the increasing demand for natural and organic products in the food industry. For instance, according to Economic Research Service, in 2021, organic food product sales in the U.S. accounted for USD 52.0 billion. Thus, the increasing consumption of organic food products due to increasing awareness of synthetic chemicals used in various baking items is expected to drive market growth.

By Type

The type segment is divided into fungal alpha-amylase, bacterial alpha-amylase, maltogenic amylase, and others. In 2022, the bacterial alpha-amylase segment held the highest market share in the alpha-amylase baking enzyme market. Bacterial-based alpha enzyme finds a wide range of applications such as the production of starch syrups, and anti-staling agents. In addition, they are utilized in the sprouting of cereals. Thus, the rising demand for anti-staling agents to keep bread and other baked goods fresh contributed to the growth of the market.
Moreover, the maltogenic amylase segment is anticipated to register the fastest-growing CAGR. the enzyme helps in breaking down starch and converts it into maltose, as a result, has a positive impact on the texture of the bread. Maltogenic amylase delays starch retrogradation and provides a soft texture to the bread with increased shelf-life. Therefore, the abovementioned factors are expected to drive the market growth in the forecast period.

By Application

Based on the application segment, the market is divided into starch syrups cereals, anti-staling agents, bread, cookies, and doughs. Bread segment held the largest market share for alpha-amylase baking enzymes. Bread is consumed on a daily basis in many countries and requires large quantities of enzymes to improve the quality and shelf life of the product. For instance, as per the report published by UK Flour Millers, in the UK nearly 11 billion bread loaves are sold every day as 99. 8% of households buy pieces of bread each day. Hence, the rising demand for bread and other bakery products boosted the growth of the market.
Moreover, the anti-staling segment is anticipated to witness significant growth in the alpha-amylase baking enzyme over the forecast period. Anti-staling agents are ingredients that prevent the natural process of starch retrogradation in baked goods, which leads to their hardening and staleness over time. The increasing demand for baked goods with a longer shelf life and the rising consumer interest in clean labels and natural ingredients is anticipated to surge the demand for alpha-amylase baking enzymes.

By Region:

According to region, the alpha-amylase baking enzyme market is segmented into North America, Europe, Asia-Pacific, Middle East & Africa, and Latin America. Europe accounted for the largest share of alpha-amylase baking enzymes in 2022. Europe has a well-established baking industry and a high demand for baked goods, which drives the demand for alpha-amylase baking enzymes. For instance, according to a report published by Statista, Germany holds the largest market share of organic breads at around 8.5%. Therefore, the growing demand for gluten-free products, organic and clean-label ingredients is fueling the market growth in the region.


Furthermore, Asia-Pacific is anticipated to register the fastest-growing CAGR in the alpha-amylase baking enzymes over the forecast period owing to the increasing demand for baked goods. The region is also witnessing a growing trend towards western-style baked goods, which is driving the demand for enzymes that could improve the quality and consistency of these products. Hence, the abovementioned factors are expected to drive the market growth over the forecast period.

Alpha-Amylase Baking Enzyme Competitive Landscape:

The alpha-amylase baking enzyme market is highly competitive comprising numerous players operating in the industry. These players are constantly engaged in product development, innovation, and strategic partnerships and collaborations to expand their market presence. In addition, companies in the alpha-amylase baking enzyme are also focused on expanding their market presence through mergers and acquisitions, joint ventures, and strategic partnerships. This allows them to increase their market share and gain a competitive edge in the market.

The following are the major key players operating in the market:
• Novozymes A/S
• Boli Bioproducts
• AB Enzymes GmbH
• Aumgene Biosciences
• Noor Enzymes Pvt Ltd
• Maps Enzymes Ltd.
• Merck KGaA
• Aumenzymes
• Creative Enzymes.
• Sunson Industry Group Co., Ltd
• Amano Enzyme Inc.

Recent Developments

• In November 2022, Amano Enzyme, Inc started a new hub in Europe and Middle East, and Africa (EMEA) in Oxfordshire, UK, located at Milton Park, a business community specializing in science and technology.

• In September 2020, DSMs BakeZyme Master and BakeZyme Fresh XL baking enzymes were awarded the Ringier Technology Innovation Award 2020, in the category of food & beverage ingredients, recognizing their excellence and innovation in the industry.
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