Food Enzymes Market - Global Industry Size, Share, Trends, Opportunity, and Forecast, 2018-2028, Segmented By Type (Carbohydrase, Lipase, Protease, Others), By Application (Bakery Products, Beverages, Dairy Products, Others), By Source (Microorganisms, Animals, Plants), By Region and Competition Forecast
Published Date: November - 2024 | Publisher: MIR | No of Pages: 320 | Industry: Healthcare | Format: Report available in PDF / Excel Format
View Details Buy Now 2890 Download Sample Ask for Discount Request CustomizationFood Enzymes Market - Global Industry Size, Share, Trends, Opportunity, and Forecast, 2018-2028, Segmented By Type (Carbohydrase, Lipase, Protease, Others), By Application (Bakery Products, Beverages, Dairy Products, Others), By Source (Microorganisms, Animals, Plants), By Region and Competition Forecast
| Forecast Period | 2024-2028 |
| Market Size (2022) | USD 2345.78 Million |
| CAGR (2023-2028) | 6.64% |
| Fastest Growing Segment | Carbohydrase |
| Largest Market | North America |
Market Overview
Global Food Enzymes Market has valued at USD 2345.78 Million in 2022 and is anticipated to grow with a CAGR of 6.64% through 2028. Enzymes are proteins that initiate or enhance biological events and are commonly used to expedite and target specific chemical reactions. Enzymes are obtained from various sources, with plant and animal extraction or fermentation from microbes, including genetically engineered microorganisms, being the most prevalent methods. Food enzymes are extensively employed in food processing due to their numerous benefits, such as improving texture, flavor, aroma, preservation, viscosity, and tenderization. Enzymes find wide application in the baking, fruit juice, cheese-producing, and brewing industries.
Key Market Drivers
Increasing Demand of High-Quality Food & Beverages
There has been a notable increase in the demand for high-quality food and beverages worldwide, driven by consumers' desire for enhanced taste and nutritional value. This shift in preference from regular staple food to nutrient-enhanced healthy food products has resulted in a growing demand for enzymes in the food and beverages industry. Food enzymes play a crucial role in various food processing methods, including protein and starch processing. Additionally, they contribute to the improved processing of raw materials for dairy and alcohol fermentation. The baking sector also heavily relies on the utilization of enzymes. As a result, food enzymes are expected to witness significant adoption in the future due to their wide applicability and high production efficiency.
Rising Awareness About Benefits of Digestive Enzymes Consumption
The awareness of the significance of healthy food among consumers worldwide is steadily expanding. This knowledge about nutrition is associated with various factors such as increased development, pollution, health complications, and changing dietary patterns.
Moreover, government initiatives to educate rural communities about nutrition, the growing number of working women and qualified individuals, and the time constraints for meal preparation have contributed to the rising demand for nutritious food. Additionally, the increasing population in Asia-Pacific countries, the introduction of new food categories, access to Western products, and the prevalence of nuclear families have further fueled the demand for nutritional food.
Each of these contributing factors underscores the necessity for enzymes in the production of nutritional food. Enzyme-based products offer high nutrient levels and aid in food digestion, facilitating the breakdown of food into recombinant proteins, lipids, and carbohydrates to provide nourishment. Furthermore, as the population emphasizes larger food categories and prioritizes health, the demand for nutritionally dense and wholesome food continues to grow. This trend has prompted food manufacturers to incorporate enzymes into their offerings to address the nutritional needs of consumers, thereby driving the growth of the global food enzymes market.
Demand for Natural and Clean Label Products
Consumers' increasing preference for natural and clean label ingredients has driven food manufacturers to use enzymes as a natural alternative to traditional chemical additives. Enzymes are seen as safe, effective, and environmentally friendly, aligning with the growing consumer demand for healthier and sustainable food products. Enzymes can improve the efficiency of food processing, leading to cost savings for manufacturers. They accelerate reactions, reduce processing time, and enhance product quality, making them attractive options for food producers seeking to optimize their operations.
Increasing Preference for Sustainable Food Products
Consumers' increasing preference for natural and clean label ingredients has driven food manufacturers to use enzymes as a natural alternative to traditional chemical additives. Enzymes are seen as safe, effective, and environmentally friendly, aligning with the growing consumer demand for healthier and sustainable food products. Enzymes are often used to improve the texture, appearance, and mouthfeel of food products. They can modify the structure of proteins, starches, and fats, leading to better taste and overall sensory experience for consumers. Thus, people are opting for enzyme-based products which is expected to drive the global food enzymes market in the forecast years.
Key Market Challenges
Regulatory Uncertainties Pose a Significant Hurdle
The growing utilization of dietary enzymes as processing components in the food industry has led to the rapid evolution and improvement of safety regulations. Enzymes are categorized as either food additives or food processing aids under food regulations. The classification of food enzymes is of utmost importance as it determines the requirement for pre-market authorization and safety review in certain countries.
Moreover, the variations in elements and chemical additives across nations and regions create regulatory ambiguities that hinder market expansion. For instance, in Canada, the United States, and Japan, all dietary enzymes are regulated as food additives. However, in the European Union (EU) and Australia, most dietary enzymes are classified as processing aids, with only a few categorized as additives.
Enzyme regulations as food processing aids differ significantly among EU member states. These proteins are subject to the licensing procedure in France, Denmark, Poland, and Hungary. In contrast, the UK operates under a unilateral approval system, resulting in geographical disparities. The Asia Pacific region has a diverse regulatory landscape, with each country's food standards being overseen by its respective authority.
Limited Stability & Shelf Life and Cost Concerns
Some enzymes are sensitive to environmental factors such as temperature, pH, and moisture, which can affect their stability and shelf life. Maintaining enzyme stability during storage and transportation can be challenging, especially for certain applications and geographic regions.
The production of food-grade enzymes can be expensive due to the need for specialized facilities, raw materials, and skilled labor. The cost of enzymes might impact their affordability for some food manufacturers, particularly smaller or emerging companies.
Key Market Trends
Increasing Demand for Plant Based Enzymes
Plant-based enzymes are gaining traction due to their alignment with vegan and vegetarian dietary preferences. As consumers increasingly sought plant-based food options, the demand for enzymes derived from non-animal sources, such as fungi and plants, are on the rise. The demand for clean label and natural food products are also on the rise. Consumers are seeking products with fewer artificial additives and chemicals. Enzymes are gaining popularity as natural processing aids and replacements for traditional chemical additives, driving their use in various food applications.
Customized Enzyme Solutions
Enzyme manufacturers are offering customized enzyme solutions to meet the specific needs of food processors. Tailored enzyme formulations could address processing challenges, optimize yields, and enhance the quality of the final food products. With the increasing demand for gluten-free products, enzymes that aid in the breakdown of gluten and improve the texture of gluten-free baked goods were in demand. These enzymes allowed to produce gluten-free products with better taste and texture. Moreover, sustainability concerns are influencing enzyme production processes. Enzyme manufacturers are adopting sustainable practices, such as using renewable raw materials, optimizing production processes, and reducing waste.
Segmental Insights
Type
Proteases are enzymes that catalyze the hydrolysis of proteins into smaller peptides and amino acids. In the realm of meat processing, proteases play a crucial role in enhancing the tenderness and texture of meat products. They effectively break down tough connective tissues and proteins, resulting in meat that is not only more tender but also more flavorful. Moreover, proteases contribute significantly to the development of distinct flavors and textures in fermented dairy products such as cheese and yogurt.
A noteworthy example is the recent launch of ProAct 360, the second-generation protease by the DSM-Novozymes Alliance on June 7, 2021. This innovative feed solution brings consistent advancements in growth performance, improved matrix values for essential amino acids, and rapid efficacy. As its name suggests, ProAct 360 truly embodies a comprehensive understanding of the requirements of poultry producers, as well as the environmental challenges associated with poultry production.
Application Type Insights
Based on application, the food enzymes market is categorized into bakery, dairy, beverages (non-alcoholic beverages, brewing, and alcohol production), fruit and vegetable processing, starch processing, meat, fish and egg processing, grain & oilseed processing, and other food applications. By 2023, the bakery segment is projected to capture the largest market share in the food enzymes market. This dominance is primarily attributed to the extensive utilization of food enzymes in bakery product manufacturing, the growing consumption of bakery products, urbanization trends, and ongoing innovations within the bakery industry.
Regional Insights
North America holds the largest market share in the food enzymes market based on geography, and it is projected to maintain its dominance during the forecasted period. The strong expansion of the North American market is closely tied to the growing trend of adopting naturally derived foods. The increasing consumer perception that organic additives are both healthy and safe is driving the demand for food enzymes in the region.
The demand for premium processed meals without chemical additives has led to the wider application of enzymes in various food systems. Major players are investing more in innovative solutions, such as highly precise enzymes, which is fueling the market expansion in the region.
Additionally, Asia Pacific is experiencing the fastest growth in the food enzyme market, thanks to its thriving food and beverage industry. The region's adoption of Western diets, coupled with the rising demand for bread products, dairy items, and beverages, continues to drive growth. These products are expected to incorporate food enzymes instead of synthetic chemicals, reflecting the increasing concerns about sustainability and food safety. The growing working population is also anticipated to drive the demand for processed food, directly contributing to the market growth in the Asia Pacific region.
Recent Developments
Nurica, an organic dairy enzyme that utilizes the natural lactose found in U.S. milk, was launched by International Flavors & Fragrances, Inc. in June 2021. This enzyme aids in the production of prebiotic galacto-oligosaccharides (GOS) fibers, promoting lactose intolerance management and optimizing fiber intake.
In April 2021, Biocatalysts Ltd. announced the launch of PromodTM 517MDP (P517MDP), a new dairy enzyme that expands their range of Kosher and Halal-certified dairy protein enzymes.
International Flavors & Fragrances, Inc. launched Enovera 3001 enzyme in March 2021, as the latest addition to their line of bread sector ingredients. This innovative enzyme provides a label-friendly formulation that enhances baking dough without compromising texture or flavor.
Amano Enzyme Inc. launched Umamizyme Pulse in March 2021; a non-GMO enzyme developed for use in various plant protein products. This enzyme contributes to the umami taste of plant-based proteins.
Key Market Players
- DuPont de Nemours, Inc.
- Amway, BASF
- DSM, Novozymes
- Chr. Hansen
- Kerry Group
- Biocatalysts
- Puratos Group
- Advanced Enzyme Tech
- Sequence Biotech
- Amano Enzyme
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