Core Viewpoint - The article emphasizes the growing importance of enzyme preparations in the baking industry, particularly in enhancing the quality and shelf life of baked goods while adhering to clean label trends [4][6][62]. Group 1: Enzyme Preparations in Baking - Enzyme preparations are recognized as crucial tools in the baking industry, especially for improving product quality and stability amidst rising consumer expectations for taste and visual appeal [4][9]. - These preparations are not high-tech but are catalytic proteins derived from plants, animals, or microorganisms, processed to serve as low-quantity additives that enhance dough properties without leaving residues in the final product [7][9]. - Enzymes can improve dough stability, optimize fermentation time, control the fluffiness of the final product, and extend shelf life by delaying staling processes [10][12][28]. Group 2: Types and Functions of Enzymes - Various types of enzymes are utilized in baking, including amylases, xylanases, glucose oxidases, proteases, and transglutaminases, each serving specific functions to enhance dough characteristics [19][61]. - Amylases help break down starches to improve fermentation efficiency and delay staling, while xylanases enhance dough extensibility and volume [19][31]. - Glucose oxidases strengthen gluten quality and improve the texture of bread, while proteases relax dough and reduce shrinkage [36][42]. - Transglutaminases enhance gluten structure and improve the elasticity and volume of baked products [55][58]. Group 3: Experimental Results - Experiments conducted by the German Ston Group demonstrated that the addition of specific enzymes significantly improved dough properties, fermentation times, and final product volumes [25][34][39]. - For instance, the use of bacterial α-amylase notably improved the moisture retention and softness of bread over its shelf life [28]. - The results indicated that enzyme combinations are necessary to address various baking challenges effectively, rather than relying on a single enzyme [61][62]. Group 4: Future Directions - The article hints at future discussions on customized enzyme solutions for clean label products and the importance of enzyme preparations in industrial baking [63][64]. - Upcoming events will focus on the application of enzyme preparations in industrial baking, highlighting the need for tailored solutions to meet diverse product requirements [63].

Core Insights - The baking enzyme preparation industry in China is experiencing rapid growth driven by the expanding market for baked goods and increasing consumer demand for healthy, functional products, particularly low-sugar and high-fiber options [1][14] - The market size of China's baking enzyme preparation industry is projected to reach approximately 2.15 billion yuan in 2024, with a year-on-year growth of 15%, and is expected to further grow to 2.48 billion yuan by 2025 [14] - The industry is characterized by a complete supply chain, including upstream raw material supply, midstream production, and downstream applications, with significant advancements in technology and product innovation [6][12] Industry Overview - Baking enzyme preparations are natural protein catalysts extracted through biotechnology, aimed at improving the quality, processing performance, and nutritional value of baked goods [2][3] - These enzymes enhance dough extensibility, fermentation efficiency, delay aging, and optimize texture by breaking down components such as starch, protein, or cellulose [2][3] - The main types of baking enzymes include amylases, proteases, xylanases, lipases, and glucose oxidases, sourced from microorganisms or plants, known for their efficiency and safety [2][3] Market Dynamics - The retail market for baked goods in China is expected to reach 611.07 billion yuan in 2024, growing at a rate of 8.8%, with health-oriented and scenario-based products becoming new consumer hotspots [8] - The number of baking stores in China is projected to increase from 285,000 in 2020 to 338,000 by 2025, although the annual growth rate has slowed from 5.6% to 0.6% [10] - The enzyme preparation industry is expected to produce 2.074 million tons in 2024, reflecting a year-on-year growth of 7.5%, with food industry applications maintaining a 42.3% market share [12][14] Competitive Landscape - The baking enzyme preparation industry in China is characterized by a competitive landscape where international giants dominate the high-end market, while domestic companies are rapidly catching up [18][20] - Major international brands like Novozymes and Genencor lead the high-end market, while domestic firms such as Yidoli and Blue Biological are making strides in basic enzyme products and gradually moving into high-end fields [18][20] - The market concentration is increasing, with the East China region accounting for over 60% of the market share, driven by technological advancements and economies of scale [18][20] Development Trends - The industry is evolving towards high-end technology, health sustainability, and global market integration, with innovations in biotechnology driving the development of efficient and stable enzyme preparations [23][24] - There is a growing demand for functional enzyme preparations that cater to health-conscious consumers, with a shift towards low-sensitivity and high-fiber products [24] - The domestic market is expanding, particularly in the eastern regions, while companies are also establishing production facilities in Southeast Asia to leverage local resources and reduce costs [25]