Food Enzymes Market

Food Enzymes Market: Overview

The food enzymes market was USD 3 billion in 2021, projected to grow at a CAGR of 6.1 percent during the forecast period. With the introduction of frozen, packaged, and processed food, the F&B industry added a new front to its product range to capitalize on the rising demand for convenience food. Complex chemicals in packaged food products make them challenging for the body to digest normally. The application of food enzymes became inevitable for F&B enterprises with the increased consumption of packaged foods worldwide. Food enzymes are frequently added to foods as food additives to improve food and beverage texture, digestibility, and shelf life. The worldwide food enzymes market has grown due to a thriving packaged food sector and rising consumer knowledge of natural food enzymes' nutritional and health advantages.

Over the next seven years, due to their environmental friendliness, the primary driver projected to propel market expansion will be the rising usage of food enzymes in end-use sectors such as drinks, dairy, and confectionery. Due to qualities like increased shelf life and dough stability, the bakery is anticipated to continue being the leading end-use industry for food enzyme applications, followed by dairy and drinks. Due to their low cost and great production, microbial sources are the primary source of food and beverage enzymes. Food enzyme market growth is projected to be fueled by digesting, softening, and anti-staling features. For instance, in July 2021, A premium product that consumers will adore will now be available from dairy producers thanks to IFF's announcement of Murcia's introduction in North America. To organically produce the largest output of prebiotic galactooligosaccharides (GOS) fibres in situ, Murcia uses the lactose found in milk. Consequently, sugar and lactose levels are greatly lowered, and balanced sweetness and authentic milk clean notes are added. A game-changing development for the dairy sector, NuricaTM is offered under the Danisco line of food solutions, which is now a member of the IFF family.

For instance, In January 2021, according to DuPont Nutrition & Biosciences (DuPont), one of the most effective and label-friendly antimicrobial solutions is now available to processed meat manufacturers in the Middle East and Africa (MEA). It has been demonstrated that NovaGARD NR 100-G, a component of the DuPont Danisco family of antimicrobials, inhibits the development of Listeria monocytogenes and other gram-positive bacteria, preserving the safety and superior quality of meat products throughout their shelf life.

Food Enzymes Market: COVID-19 Impact

Millions of people worldwide risk losing food security and nutrition due to the COVID-19 pandemic, a health and humanitarian calamity. Before the virus struck, hundreds of millions of people were already starving and malnourished, and unless fast action is taken, we might witness a worldwide food disaster. Without widespread, coordinated action, the long-term repercussions of COVID-19, its accompanying mitigation measures, and the impending global recession might undermine the operation of food systems. Such a disturbance may have far-reaching effects on nutrition and health that haven't been witnessed in more than 50 years.

Food Enzymes Market: Drivers

Rising Interest in Processed Foods Drives Market Growth

The expanding economies of the Asian continent are primarily to blame for the surge in demand for processed foods worldwide. China and India are key forces behind the significant expansion of the processed food business. This business is growing as a result of the expanding middle-class population, who have rising disposable incomes and active lives. Applications of food enzymes increase the freshness of finished goods, extending the convenience food's shelf life while keeping its flavor, color, and texture. Customers are increasingly choosing convenience and on-the-go food items due to their changing lives and hectic schedules. The use of food enzymes in the beverage sector has also increased as beverage consumption, both alcoholic and non-alcoholic beverages, has increased. Fruit and vegetable juices are extracted using a variety of food enzymes. They are used in the wine business to clarify, filter, and boost juice output. In addition, major research, and development (R&D) projects aimed at reducing waste and improving food security and safety are fueling the Market's expansion.

Advancements in Molecular Biology, Genetics and Microbial Diversity are Driving Market

Innovations in molecular biology, genetics, and microbial diversity drive the demand for food enzymes. As the consumption of processed and packaged foods rises, so does the need for food preservatives, which in turn fuels the demand for enzymes. Food enzymes catalyze biochemical processes that enhance the quality of processed foods, promoting their use in a wide range of applications. The demand for bakery and confectionery items has increased due to the penetration of organized retail sectors in urban and rural centres, boosting the market growth for food enzymes. A significant trend impeding market expansion is technological advancements in manufacturing enzymes from genetically engineered organisms. Food enzyme manufacturers will have a better opportunity to use these prospects due to a rising product selection in the bakery and processed food industries.

Food Enzymes Market: Restraints

Restricted Operating Temperature and Ph Range to Hinder Market Growth

Local environmental factors significantly regulate food enzyme activity. The reaction rate is dramatically reduced when the temperature is lowered, yet heat agitation renders the food enzyme inactive because it is denatured (its structure is damaged). The activity of the food enzyme is also decreased when the pH is changed outside of its functional range, which might eventually result in irreversible denaturation. There is still a long way to go before using enzymes in all food and beverage manufacturing processes, despite the food enzyme industry's efforts to create enzymes that can function in a wide temperature and pH range. Additionally, consumers are under pressure to consume fewer meals containing food enzymes due to growing public knowledge of the drawbacks of such foods. The European Union has developed a policy to control the use of food enzymes in the food and beverage industry.

Food Enzymes Market: Segment Overview

Carbohydrates to Dominate Market Due to Rising Demand from Dairy Producers

During the forecast period, the carbohydrates segment is anticipated to have the biggest market share by type. They are divided into three groups: cellulases, amylases, and other carbohydrates (such as pectinases, lactases, manganese, and pullulans). Carbohydrates are utilized in food applications to serve a variety of sectors, including dairy, processed food, bakery & confectionery, etc. Due to their affordability, reduced time and space consumption, and simplicity of process customization and optimization, they offer benefits over other food applications. The significant market share of carbohydrase is mostly attributable to the growth of its uses in the dairy and beverage industries and technical advancements. But due to several factors, such as its low extraction cost, rising demand from dairy producers, ease of handling, and qualities like high stability towards temperatures and solvents, wide pH range, and broad substrate tolerance, lipase is predicted to grow at the fastest CAGR during the forecast period.

Due to the Rise in Food and Beverage Industries, Food Segment Dominates Market

The food application is anticipated to have the biggest market share during the projection period. Due to the expanding use of enzymes in the food and beverage sector, there is a major increase in demand for food enzymes. Applications for meat processing, dairy products, baked goods, nutraceuticals, and other food items are this study's food & beverage products (such as processed fruits & vegetables, processed food, and vegetable oil processing). Peptides and amino acids are produced by enzymatic hydrolysis of vegetable and yeast proteins, which are used to create soups, sauces, ready-to-eat meals, canned goods, and frozen food products. These reasons contribute to the enormous need for enzymes in the food industry.

Food Enzymes Market: Regional Landscape

Asia Pacific to Dominate Market due to Growing Preference for Processed Foods

Asia Pacific is anticipated to see the greatest CAGR growth during the projection period. The growing demand for premium processed foods results from customers' increased spending power due to the APAC region's economic growth. Therefore, it is anticipated that the Market for enzymes in foods and beverages will expand due to their quality as crucial healthy food additives. The nation's demand for foods like meat and animal products has been further spurred by changes in consumer tastes and trade liberalization. The main drivers driving the growth of the Asia-Pacific food enzymes market include increased industrialization, considerable expansion in the food processing industry, expanding government initiatives to strengthen the food processing sector, and abundant raw materials. Due to the shifting consumer lifestyle, nations in Asia, including India, China, and Australia, are significant market drivers for food enzymes. Due to restrictions on chemical additives in bakery products, there is an increased demand for food enzymes in Australia.

In 2021, North America held the greatest market share for food enzymes worldwide. The Market for food enzymes is expected to grow significantly during the anticipated period due to the rising demand for processed foods in nations like the United States and Canada. Business expansion is being aided by technological developments in the food ingredients sector and significant investments in the development of enzymes. The regional industry share is projected to be fueled by large enzyme production capacity and rising product acceptance in various food applications.

Global Food Enzymes Market: Competitive Landscape

For Instance, In March 2021, the Enovera 3001 enzyme, the newest addition to International Flavors & Fragrances, Inc.'s line of ingredients for the baking sector, was released in March 2021. The novel enzyme offers a formulation for strengthening bread dough that is label-friendly while maintaining the dough's texture and flavor. Moreover, In March 2021, Amano Enzyme Inc. released Umamizyme Pulse, a non-GMO enzyme intended to be used in various plant protein products. The enzyme aids in improving the umami taste of proteins derived from plants.

A few of the players in the Food Enzymes Market include   DuPont (U.S.), Associated British Foods plc (U.K.), DSM (Netherlands), Novozymes (U.S.), and CHR. Hansen (Denmark), Kerry Group (Ireland), Jiangsu Boli Bioproducts Co., Ltd. (China), Biocatalysts Ltd. (U.K.), Puratos Group (Belgium), Advanced Enzyme Technologies Ltd (India), Amano Enzyme Inc. (Japan), Enzyme Development Corporation (U.S.), ENMEX, S.A. de C.V. (Mexico), Enzyme Bioscience Private Limited, Aumgene Biosciences (India), Creative Enzymes (U.S.), SUNSON Industry Group Co., Ltd (China), AUM Enzymes (India), Xike Biotechnology Co. Ltd. (China), and Antozyme Biotech Pvt Ltd (India).

Regional Classification of the Global Food Enzymes Market is Described Below:

North America

• U.S.
• Canada

Europe

• Germany
• France
• Spain
• U.K.
• Italy
• Russia
• Rest of Europe

Asia Pacific

• China
• Japan
• India
• Southeast Asia
• Rest of Asia Pacific

Latin America

• Brazil
• Mexico
• Rest of Latin America

Middle East and Africa

• GCC
• South Africa
• Rest of Middle East and Africa