Food enzymes market to reach $3.1 billion by 2026

Chicago, Aug. 20, 2024 (GLOBE NEWSWIRE) — The Food Enzymes Market Size is valued at USD 2.2 billion in 2021 and is expected to reach USD 3.1 billion by 2026, growing at a CAGR of 6.4%. Growing demand for a diverse range of food products, clean label trend and rise in disposable income are the factors expected to drive the growth of the food enzymes market globally.

Major players in the market

• DuPont (USA)
• Associated British Foods plc (Great Britain)
• DSM (Netherlands)
• Novozyme (USA)
• CHR. Hansen Holdings A/S (Denmark)
• Kerry Group (Ireland)
• Jiangsu Boli Bioproducts Co., Ltd. (China)
• Biocatalysts Ltd. (UK)
• Puratos Group (Belgium)

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Market dynamics of the food enzymes market

Driver: Increasing demand for processed foods

The global demand for processed food is increasing, mainly due to the growing economies in the Asian continent. China and India are the main drivers of the strong growth of the processed food market. The middle class is growing and the increase in their disposable income as well as a hectic lifestyle are contributing to the growth of this market. Food enzyme applications extend the freshness of the final products and thus the shelf life of prepared foods, while maintaining their taste, color and texture.

Limitations: Limited temperature and pH operating range

The action of food enzymes is greatly influenced by environmental conditions. A drop in temperature causes a drastic drop in the reaction rate, while thermal agitation denatures the food enzyme (destroys its structure), rendering it inoperable. A deviation in pH outside the operating range of the food enzyme also reduces enzyme activity and can ultimately lead to permanent denaturation. Food enzyme manufacturers strive to produce enzymes that function over a wide range of temperatures and pH, but there is still a long way to go before the use of enzymes is widespread in all food and beverage manufacturing processes.

Opportunities: Innovative technology platforms

In the global food enzymes market, many small-scale manufacturers are trying to compete with the market leaders in terms of the application specificity of the food enzymes produced. This, in turn, depends on the quality of the production strains developed by the manufacturers. Various technology licensors offer small-scale manufacturers the opportunity to produce programmable enzymes that can be scaled up to large quantities. Dyadic International Inc. (USA) is one such licensor that provides its C1 platform technology to smaller players to produce large quantities of highly mobile food enzymes locally.

Challenges: Changes in food enzyme safety regulations in Europe

The European food enzymes market accounted for approximately 30.0% of the global market in 2015. Since enzymes occur naturally in ingredients used in food production, their safety and toxicity have not previously been a major concern. However, the introduction of large-scale production of food enzymes by strains of genetically modified microorganisms has led to increased scrutiny of the use of enzymes in the European food and beverage industry.

In the past, the regulation of enzymes used as processing aids was not carried out at EU level. Of the Member States, only Denmark and France assessed these processing aids before their use in the food and beverage industry. This inconsistency in the assessment criteria for food enzymes between countries led to the development of new EU legislation.

The carbohydrases segment is expected to account for a major share of the food enzymes market during the forecast period

The food enzymes market is segmented by type into carbohydrases, proteases, lipases, polymerases and nucleases and other enzymes (such as catalases, laccases, oxidases, phosphatases, kinases, esterases and pectinases). Carbohydrases are classified into amylases, cellulases and other carbohydrases (such as pectinases, lactases, mannanases and pullulanases). Amylase is used in the baking industry as the addition of amylase to the dough increases the fermentation rate, which leads to a reduction in the viscosity of the dough and further improves the volume and texture of the product. Due to easy modification and optimization processes, amylase is widely used in the food and beverage industry.

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The Asia-Pacific region is expected to grow at the highest CAGR during the forecast period

The increasing purchasing power of consumers due to economic development in APAC countries has led to an increased demand for high-quality processed foods. Therefore, the market for enzymes in food and beverages is expected to grow due to their properties as important, healthy food additives. Changing consumer preferences and trade liberalization have further fueled the demand for food items such as meat and meat products in the country.

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