Food Enzymes - Global Market Outlook (2021 - 2028)
According to Stratistics MRC, the Global Food Enzymes Market is accounted for $2.21 billion in 2021 and is expected to reach $3.55 billion by 2028 growing at a CAGR of 7.0% during the forecast period. Food enzymes are used to enhance the quality and improve the nutritional properties of food & beverage products. Enzymes are natural proteins derived from plants, animals, and microbial sources. These enzymes help in simplifying the food processing steps, which directly uplifts the food quality. Food enzymes are also added to enhance the flavours, texture, and organoleptic properties of foods & beverages. It has a wide range of applications in meat processing, alcoholic beverages, dairy industries, and manufacturing of pre-digested foods. These food enzymes are also utilized as natural fermentation agents for various specialty foods and amino-acids.
Advancements in biotechnology
The biotechnological advancements for the improvement of enzyme production process are considerably driving the growth of the market. The development of recent genetic techniques that enable DNA modifications in various microbial strains for the production of the desired enzyme has led to enzymes with superior functional properties. Modern biotechnology has already established techniques that allow the development of safe and efficient microbial hosts to be utilized in the production of various enzymes. Modern technology made it possible to produce inadequate quantity which was otherwise not possible by conventional extraction techniques using host microbes or any other raw materials. In addition, the key food enzyme manufacturers are focusing on technological expansion to capitalize on the growing demand from different sectors of the food industry.
Limitation of pH operational range and temperature
The action of food enzymes is largely influenced by the surrounding environmental conditions. A decrease in temperature causes the reaction rate to drop drastically, while thermal agitation denatures the food enzyme (deteriorates the food enzyme structure), thereby making it non-functional. Varying the pH outside the operational range of the food enzyme also reduces the enzyme activity and can ultimately lead to permanent denaturation. The food enzyme manufacturers are striving to produce enzymes that can operate in a wide temperature and pH range; however, there is still a long way to go if enzyme use has to be universally implemented in all food and beverage manufacturing processes.
Growing demand for bio-based additives
The rising demand for all-natural, chemical-free products have led to the increased incorporation of bio-based additives in processed foods. The constant adoption of enzymes results in many advantages that cannot be obtained through a traditional chemical treatment. These often include lower manufacturing cost, less wastage, higher product quality, and reduced energy consumption. Traditional synthetic chemical treatments are generally non-specific, hard to control, and may create uneven conditions. Food processors are choosing enzymes as a cost-effective and safe alternative to synthetic chemicals. The growing awareness regarding the side effects of excessive consumption of synthetic chemicals is fuelling the demand for enzymes across various segments of the food applications.
The rise of food enzymes as processing ingredients in the food industry has led to the continuous evolution and up-gradation of their safety regulatory framework. In terms of food legislation, enzymes are categorized into food additives and food processing aids. The categorization of food enzymes is vital because pre-market approval, including safety evaluation, is mandatory only for additives in some countries. The Asia Pacific is a diverse region and food regulations for individual countries are governed by authorities in each country. The regional harmonization of safety regulations related to food enzymes in particular and food additives, in general, is yet to be conceptualized. A scattered and piecemeal approach to regulate ingredients is expected to negatively impact the growth of the industrial enzymes in the food market in the region. Furthermore, the definitions for additives and processing aids vary across countries and regions, which creates regulatory uncertainties that negatively impact market growth. For instance, all food enzymes are regulated as food additives in Canada, the USA, and Japan. However, in the EU and Australia, most food enzymes are considered as processing aids and only a few are considered as additives. Country-wise regulations on enzymes as food processing aids also differ significantly among the European Union (EU) member states.
The microorganism-based enzymes segment is expected to be the largest during the forecast period
The microorganism-based enzymes segment is estimated to have a lucrative growth owing to its cost-effectiveness and stability compared to plant and animal enzymes. The large-scale production of microbial enzymes is easier than plants and animals. Microbial enzymes can be produced effectively by using various fermentation techniques such as solid-state and submerged fermentations. They can also be easily modified through various molecular and biochemical approaches to increase their specificity. These favourable traits for microorganism-based source of food enzymes will help retain their dominance in the forecast period. Many enzymes derived from microbes are still unexplored and thus present an untapped opportunity for the wider application of novel enzymes from microbes in the food sector. Microorganism-based enzymes are used to regulate the gluten strength in bakery products and facilitate in improving the texture and flavor of dairy products & alcoholic beverages.
The carbohydrases segment is expected to have the highest CAGR during the forecast period
The carbohydrases segment is anticipated to witness the fastest CAGR growth during the forecast period owing to the development of advanced technologies such as enzyme engineering. Through the process of enzyme engineering, carbohydrase can be manufactured chemically and not through plants or animals. Carbohydrases are used in food applications, to cater to various industries such as bakery & confectionery, dairy, and processed food. They have added advantages to various food applications due to their cost-effectiveness, less time & space consumption, and ease in modification and optimization of the process. 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, enhances the fermentation rate which results in the reduction of the viscosity of dough, further improving the volume and texture of the product.
Region with highest share:
North America is projected to hold the largest market share during the forecast period. The growth of the market in North America is attributed to the growing trend of consuming naturally sourced ingredients. The increasing investments by key giants for the development of innovative solutions such as enzymes with high specificity are further driving the growth of the market in the region. The growing perception among consumers that natural additives are healthy & safe is fuelling the demand for food enzymes in the region. The increasing demand for high-quality processed foods without chemical additives has led to the increased utilization of enzymes in the plethora of food systems.
Region with highest CAGR:
Asia Pacific is projected to have the highest CAGR over the forecast period owing to the booming food and beverage industry. The increasing purchasing power of consumers due to the economic development in the countries has led to an increase in the demand for high-quality processed food. Therefore, due to their characteristics as essential healthy food additives, the market for enzymes in food & beverages is projected to grow. The adoption of Western diets that are associated with the growing demand for bakery products, dairy products, and beverages continues to increase in the region. These products are expected to utilize food enzymes in place of synthetic additives amid growing concerns for sustainability and food safety.
Key players in the market
Some of the key players profiled in the Food Enzymes Market include Advanced Enzyme Technologies, Amano Enzyme Inc, Associated British Foods plc, Aumgene Biosciences, BASF SE, Biocatalysts Limited, Chr. Hansen Holding A/S, DSM N.V, E. I. du Pont de Nemours and Company, Infinita Biotech Private Limited, Jiangsu Boli Bioproducts Co., Ltd, Kerry Group, Novozymes, Puratos Group, and Ultra Bio-Logics Inc.
In March 2021, Amano Enzyme Inc. launched a non-GMO enzyme called Umamizyme Pulse, designed for utilization in various plant protein products. The enzyme helps in enhancing the umami flavor in plant-based proteins.
In April 2021, Biocatalysts Limited announced the launch of a new dairy enzyme Promod™ 517MDP (P517MDP) in order to expand its Kosher and Halal certified dairy protein enzymes.
In January 2021, DuPont Nutrition & Biosciences launched NovaGARD NR 100-G, part of the DuPont Danisco range of antimicrobials, keeps meat products safe and high in quality throughout shelf life in the Middle East and Africa.
Fats & Spreads
Grain and Oilseed Processing
Rest of Europe
Rest of Asia Pacific
Rest of South America
Middle East & Africa
Rest of Middle East & Africa
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