Western European Enzyme Markets: Food Applications

These days, food consumers are becoming more like food connoisseurs. They are spending more time educating themselves about what they eat. This new awareness is sparking the creation of commercially attractive food with dis-tinct advantages over traditional cuisine. A perfect example of this is food made with enzymes.

Highly specialised enzymes are making foods more tempting to consumers wary of chemicals. This fortified fare allows only select chemical reactions to occur. The enzymes take the place of harsh chemicals, limiting their action to specific bonds. In turn, they create a higher quality product with fewer side effects. The improved foods do not contain harmful by-products and make less pollution. This unique type of sustenance has a much more natural flavour and colour.

"Enzyme biotechnology products are viewed favourably by consumers, especially when enzymes replace chemicals considered harmful or less effective than enzymes," says the author of this study. " They are welcomed as alternatives to traditional chemical-based technology and can replace synthetic materials in many processes."

Regulations Limit Market Potential

Although there is more consumer interest, national legislation and European Union restrictions on enzyme use in brewing, vinification and fruit processing, may prevent this market from reaching its full potential. Additionally, the debate continues regarding genetically modified foods and other organisms.

This could effect the food enzyme market and slow development of innovative enzyme foods. Since just a few grams of enzymes are needed to treat tonnes or hectolitres of food, the food applications industry may be very limited.

Globalisation and Consolidation Lead to Price Reduction

This industry has undergone extensive merger and acquisition activity in the past few years, producing large multi-national companies. These companies are enjoying greater buying power and substantial price decreases. Consolidations are expected to continue as businesses divest non-core capabilities. They will continue to place increasing cost pressure on enzyme manufacturers. This specific Frost & Sullivan study offers a comprehensive analysis of the Food Application market for enzymes in Western Europe. It provides imperative and vital information your company will need to rise to the top of this ever-changing market.