Dough Conditioner Market – Overview of Vital Industry Drivers

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: 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.