Dough Conditioners Market Report 2026

The dough conditioners market size has grown strongly in recent years. It will grow from $4.7 billion in 2025 to $4.95 billion in 2026 at a compound annual growth rate (CAGR) of 5.4%. The growth in the historic period can be attributed to expansion of commercial bakery chains, increasing consumption of packaged bakery products, adoption of mechanized baking processes, demand for uniform product quality, availability of functional baking ingredients.

The dough conditioners market size is expected to see strong growth in the next few years. It will grow to $6.35 billion in 2030 at a compound annual growth rate (CAGR) of 6.4%. The growth in the forecast period can be attributed to increasing demand for artisan-style baked goods, rising focus on label transparency, expansion of frozen and ready-to-bake products, growing innovation in enzyme formulations, increasing investments in bakery automation. Major trends in the forecast period include growing demand for clean-label dough improvers, increasing use of enzyme-based conditioners, rising focus on shelf-life enhancement, expansion of industrial baking operations, enhanced consistency in dough performance.

The rising demand for bakery products is expected to drive the growth of the dough conditioner market in the coming years. Bakery products encompass a wide range of foods that are typically prepared and baked in bakeries. Dough conditioners enhance bakery products by improving dough handling properties, strengthening dough structure, extending freshness and shelf life, ensuring consistent quality and uniform appearance, increasing tolerance to processing conditions, and optimizing overall dough performance. For example, in April 2023, according to the Government of Canada, a Canada-based federal government authority, global retail sales of baked products totaled $425.7 billion in 2022 and are projected to increase to $518.9 billion by 2026. Therefore, the growing demand for bakery and confectionery products is driving the expansion of the dough conditioner market.

Companies operating in the dough conditioner market are increasingly focusing on advanced technologies to improve the quality, consistency, and shelf life of baked goods while addressing consumer demand for clean-label products and sustainable manufacturing practices. Cutting-edge technology refers to the most advanced innovations that enhance efficiency, precision, and performance in production processes. For instance, in August 2024, Bühler Group, an India-based provider of equipment and solutions for multiple industries, launched its new SmartLine Solutions. The DirectBake Smart Oven is designed to support a wide range of baked products, including molded biscuits and crackers, and incorporates advanced heat-transfer technology along with a recipe-controlled burner system to ensure optimal operating conditions and flexibility for product variation. Additionally, the RotaMold Smart Molder enables the production of diverse shapes and intricate designs, helping manufacturers expand product variety and differentiation.

In October 2023, SK Capital Partners, a US-based private equity firm, acquired J&K Ingredients Inc. for an undisclosed amount. Through this acquisition, SK Capital aims to establish a leading clean-label ingredients platform by leveraging J&K Ingredients’ extensive portfolio, which includes mold inhibitors, egg and milk replacements, emulsions, flavors, and bread bases, as well as dough conditioners. This strategic move supports the scaling of natural, organic, and preservative-free ingredient solutions across bakery and broader food and beverage markets. J&K Ingredients Inc. is a US-based manufacturer specializing in dough conditioners.

Major companies operating in the dough conditioners market are Cargill Incorporated, Archer-Daniels-Midland Company, Associated British Foods PLC, Koninklijke DSM N.V., Kerry Group PLC, Glanbia Nutritionals Inc, DuPont Nutrition & Biosciences, Lesaffre Corporation, Azelis Group, Stepan Company, AB Mauri, Novozymes A/S, Puratos Group SA, Corbion N.V., Angel Yeast Co. Ltd., Sensient Technologies Corporation, Lallemand Inc., Fazer Group, Caldic B.V., Martin Braun KG, Zeelandia International, Bakels Group, Palsgaard A/S, Oriental Yeast Co. Ltd., Watson Inc., ABITEC Corporation, Taura Natural Ingredients Ltd., FoodChem International Corporation, Calpro Specialities Pvt. Ltd.

North America was the largest region in the dough conditioners market in 2025. Asia-Pacific is expected to be the fastest-growing region in the forecast period. The regions covered in the dough conditioners market report are Asia-Pacific, South East Asia, Western Europe, Eastern Europe, North America, South America, Middle East and Africa. The countries covered in the dough conditioners market report are Australia, Brazil, China, France, Germany, India, Indonesia, Japan, Taiwan, Russia, South Korea, UK, USA, Italy, Spain, Canada.

The dough conditioner market consists of sales of lectin, dry acid whey, and non-diastatic malt. Values in this market are ‘factory gate’ values, that is the value of goods sold by the manufacturers or creators of the goods, whether to other entities (including downstream manufacturers, wholesalers, distributors, and retailers) or directly to end customers. The value of goods in this market includes related services sold by the creators of the goods.

The market value is defined as the revenues that enterprises gain from the sale of goods and/or services within the specified market and geography through sales, grants, or donations in terms of the currency (in USD unless otherwise specified).

The revenues for a specified geography are consumption values that are revenues generated by organizations in the specified geography within the market, irrespective of where they are produced. It does not include revenues from resales along the supply chain, either further along the supply chain or as part of other products.

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