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The food enzymes market size is projected to increase by USD 991.08 million, at a CAGR of 6.45% between 2023 and 2028. The growth of the food enzymes market hinges on several pivotal factors. Primarily, there is a growing demand from the beverage industry, driven by innovations in enzyme applications for improving flavor profiles and processing efficiencies. Additionally, heightened consumer awareness about healthy and nutritional foods has spurred the adoption of specialty enzymes in various food products, enhancing digestion and nutrient absorption. Moreover, the dairy industry's robust demand for food enzymes underscores their role in production of cheese and lactose digestion solutions, catering to lactose-intolerant consumers. These trends collectively underscore a dynamic market landscape where enzyme technology plays a crucial role in enhancing food quality and meeting evolving consumer preferences.
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The food enzymes market growth analysis report provides comprehensive data (region wise segment analysis), with forecasts and estimates in "USD Million" for the period 2024 to 2028, as well as historical data from 2018 to 2023 for the following segments.
The market share growth by the processed foods segment will be significant during the forecast period. Processed foods, like breakfast cereals, tinned vegetables, bread, and convenience foods, such as microwave meals or ready meals, use food-grade enzymes to break down proteins, carbohydrates, and starch into simpler units. The consumption of processed foods has gained prominence owing to the hectic lifestyles of individuals coupled with rising expenditures. This has led to higher consumption of cereal grains as the staple foods for the majority of the world's population.
The processed foods segment was valued at USD 1,01 Billion in 2018.
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Additionally, the rise in population, especially in developing countries such as China and India, is expected to increase the demand for cereals and grains, which will drive the demand for food enzymes. Moreover, food enzymes are added to frozen foods to aid in the digestion of complex carbohydrates present in these foods. Thus, the increasing demand for frozen foods, driven by the changes in lifestyle and dietary preferences, accelerates the demand for food enzymes. Thus, such factors are expected to drive the market through the processed foods segment during the forecast period.
Carbohydrases were the largest segment of the market in 2023. Carbohydrases segment include alpha- and beta-amylase, glucoamylase, cellulases, lactase, hemicellulases (including xylanases and others), glucose isomerase, pectinase, and other enzymes that can break down carbohydrates such as cornstarch into simpler units. Additionally, alpha-amylase converts the starch in fruits into fermentable sugars. Starches such as grain and potatoes are used as raw materials in the production of ethyl alcohol. In addition, manufacturers of ice cream, yogurt, and frozen desserts use lactase extensively to enhance scoop and creaminess, sweetness, and digestibility. Hence, the increasing use of carbohydrates in different end-user industries, such as F and B, will augment the growth of the global food enzymes market through the carbohydrate segment during the forecast period.
North America is estimated to contribute 35% to the growth of the global food enzymes market during the forecast period
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Technavio's analysts have elaborately explained the regional trends and drivers that shape food enzymes market growth during the forecast period. The US, Canada, and Mexico are the key contributing countries in the region. The market in North America is offering market players several opportunities to expand their product portfolio. The market growth is mainly driven by the increasing consumption of proteases and lipases. The US contributed the majority share of the total revenue share of the market in the region. The rise in health consciousness among individuals is boosting the use of enzymes in fortified foods and premium foods in the country. Furthermore, North America is one of the largest consumers and exporters of meat products. Thus, with the rising consumption of meat, the regional market is expected to grow during the forecast period.
Environmental concerns are propelling advancements in enzyme engineering, focusing on optimizing carbohydrases like amylases, pectinases, lactases, mannanases, and pullulanases. These enzymes are pivotal in meat processing, dairy products, nutraceuticals, and vegetable oil processing, enhancing texture, color, and shelf life while reducing chemical consumption. Adhering to stringent EU legislation, particularly in Denmark, ensures enzymes meet pH operational range requirements and maximize reaction rates despite thermal agitation challenges. This guarantees efficacy in ready-to-eat meals, soups, sauces, canned, and frozen food products, meeting diverse consumer demands in Asia's growing economies amidst busy lifestyles and evolving food preferences. Compliance with EU standards also ensures high quality in peptides and amino acids, essential for nutritional value and flavor enhancement in canned and frozen food products tailored for hectic lifestyles.
A rise in awareness about healthy and nutritional food is the key factor driving food enzymes market growth. Factors such as a rise in concern about health consciousness and food safety increased per capita income and spending expenditure, and rapid economic development have led to a significant increase in the demand for processed foods. This rise in demand for processed food products is also attributed to the increasing expenditure on health and nutritional foods, radical changes in lifestyle and food habits of individuals, growing disposable income, urbanization, and an increase in the young population, nuclear families, and working women population. The modern lifestyle is characterized by time constraints and the preference for convenience foods.
In addition, the consumption of fat-rich and calorie-laden foods that lack essential micronutrients impedes normal metabolism in humans. Therefore, the use of food enzymes in processed food products is increasing as these enzymes break down the complex carbohydrates and fats present in foods, thus supporting digestion and metabolism. Hence, the increasing demand for processed foods, such as breakfast cereals, tinned vegetables, bread, and convenience foods, such as microwave meals or ready meals, is anticipated to drive market growth during the forecast period.
Capacity expansions and new plants are the primary trend shaping food enzymes market growth. Align with the market trends and analysis, the market in China and India has developed at a rapid pace with the continuous increase in production capacities by producers. It is expected that both the supply and consumption of food enzymes will continue to grow in the next decade across the world. The rise in demand for food enzymes from food and beverage manufacturers has compelled the producers to expand their production capacities.
For example, in January 2022, BASF SE announced its plan to expand the production capacity for feed enzymes in Ludwigshafen, Germany. The number of possible fermentation runs per year has significantly increased because of the expansion of the existing plant. Therefore, the development of new production facilities and capacity expansion of the existing production facilities will present a major opportunity for the growth of the market during the forecast period.
High prices affecting product consumption is a major challenge that affects food enzymes market growth. Even though the enzyme market is characterized by the presence of a significant number of small players, only the major players can afford to use technological leverage and sophistication to maintain the best quality. These major market players support their R&D efforts and secure their discoveries by patenting their products. This has led to an increase in the cost of enzymes for primary users, such as the dairy, brewery, and convenience food industries, thereby increasing the price of their products.
Furthermore, primary consumers in the developing regions often refrain from using enzymes or use medium- to low-quality products. This can be prevented by an increase in joint research and development (R&D) efforts and strategic partnerships to lower the price for primary consumers. Thus, the fluctuations in food enzyme prices may impede the growth of the market during the forecast period.
Companies are implementing various strategies, such as strategic alliances, partnerships, mergers and acquisitions, geographical expansion, and product/service launches, to enhance their presence in the market.
The food enzymes market research and growth report also includes detailed analyses of the competitive landscape of the market growth and forecasting and information about 20 market companies, including:
Qualitative and quantitative analysis of companies has been conducted to help clients understand the wider business environment as well as the strengths and weaknesses of key market players. Data is qualitatively analyzed to categorize companies as pure play, category-focused, industry-focused, and diversified; it is quantitatively analyzed to categorize companies as dominant, leading, strong, tentative, and weak.
Environmental concerns drive advancements in enzyme engineering, where manufacturers optimize enzymes like carbohydrases such as amylases, pectinases, lactases, mannanases, and pullulanases for multifunctional benefits across diverse applications. These enzymes play critical roles in meat processing, dairy products, nutraceuticals, and vegetable oil processing, facilitating enzymatic hydrolysis to enhance texture, color, and shelf life while reducing chemical consumption and operational costs. In response to EU legislation and standards, particularly in countries like Denmark, food enzyme manufacturers prioritize modification and optimization to meet pH operational range requirements and maximize reaction rate amidst thermal agitation challenges. This ensures enzymes maintain efficacy, preventing denaturation in ready-to-eat meals, soups, sauces, canned, and frozen food products, essential for meeting consumer demand in growing economies across the Asian continent amid hectic lifestyle and evolving food preferences. Moreover, in the food segment, carbohydrases optimize reaction rates across varied temperature ranges, enhancing taste enhancers in Canned food products and frozen food products for consumers with hectic lifestyles. Compliance with EU level standards ensures quality in peptides and amino acids, crucial for nutritional enhancement and flavor development.
The food enzyme market has witnessed significant growth in recent years due to the increasing demand for processed and value-added food products. Food enzymes play a crucial role in various food applications, including baking, brewing, and dairy processing. In baking, food enzymes are used to improve the texture and quality of baked goods such as cakes, pastries, and doughnuts. For instance, enzymes like amylases and proteases are used for dough conditioning and improving the volume and texture of baked products. Environmental conditions, such as temperature and pH, significantly impact the activity and efficiency of food enzymes in baking applications. Chemical additives like potassium bromates have been traditionally used in baking to enhance the dough's elasticity and volume. However, the use of food enzymes offers several advantages over chemical additives, including improved product quality, safety, and consumer acceptance. Enzymes are also used as catalyzers in the processing of food for fragrance production, preservation, coagulation, and tenderization. Genetically modified microbes are used for enzyme synthesis to produce large quantities of specific enzymes for industrial applications.
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Food Enzymes Industry Scope |
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Report Coverage |
Details |
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Base year |
2023 |
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Historic period |
2018-2022 |
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Forecast period |
2024-2028 |
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Growth momentum & CAGR |
Accelerate at a CAGR of 6.45% |
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Market Growth 2024-2028 |
USD 991.8 million |
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Market structure |
Fragmented |
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YoY growth 2023-2024(%) |
6.0 |
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Regional analysis |
North America, APAC, Europe, South America, and Middle East and Africa |
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Performing market contribution |
North America at 35% |
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Key countries |
US, China, India, Germany, and UK |
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Competitive landscape |
Leading Companies, Market Positioning of Companies, Competitive Strategies, and Industry Risks |
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Key companies profiled |
Advanced Enzyme Technologies Ltd., Amano Enzyme Inc., Archer Daniels Midland Co., Associated British Foods Plc, Aum Enzymes, BASF SE, Chr Hansen Holding AS, DuPont de Nemours Inc., Dyadic International Inc., Jiangsu Boli Bioproducts Co. Ltd., Koninklijke DSM NV, Lumis Biotech Pvt. Ltd., Maps Enzymes Ltd., Nagase and Co. Ltd., Noor Enzymes Pvt. Ltd., Novozymes AS, Puratos Group NV, Sunson Industry Group Co. Ltd., VTT Technical Research Centre of Finland Ltd., and BRAIN Biotech AG |
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Market dynamics |
Parent market analysis, Market growth inducers and obstacles, Market growth and trends, Fast-growing and slow-growing segment analysis, COVID-19 impact and recovery analysis and future consumer dynamics, Market condition analysis for the forecast period. |
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Customization purview |
If our food enzymes market forecasting report has not included the data that you are looking for, you can reach out to our analysts and get segments customized. |
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1 Executive Summary
2 Market Landscape
3 Market Sizing
4 Historic Market Size
5 Five Forces Analysis
6 Market Segmentation by Application
7 Market Segmentation by Product
8 Customer Landscape
9 Geographic Landscape
10 Drivers, Challenges, and Trends
11 Vendor Landscape
12 Vendor Analysis
13 Appendix
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