Food Enzymes Market Analysis, Statistics and Forecast to 2026

Food Enzymes Market by Type (Carbohydrases, Proteases, Lipases, Polymerases, and Nucleases), Source, Application (Food and Beverage), Formulation, and Region (North America, Europe, Asia Pacific, and South America): Global Forecast to 2026

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Northbrook, IL 60062 — (SBWIRE) — 11/16/2022 — According to MarketsandMarkets, the food enzymes market size is estimated to be worth $2.3 billion by 2021 and is projected to reach $3.1 billion by 2026, registering a CAGR of 5.1% over the forecast period in value terms. Enzymatic processing of various food products, such as meat products and dairy products, has been shown to preserve nutritional values ​​and mitigate undesirable effects of food, which is one of the main reasons for the increasing need for food enzymes worldwide. world. In recent years, the increasing global awareness among the population about healthy foods with high nutritional value will boost the market for food enzymes.

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The carbohydrase type segment is estimated to have the largest market share in the food enzyme market.

The increasing industrial use of carbohydrase enzymes such as amylase, cellulase, lactase, and pectinase in various food and beverage applications, such as bakery products, dairy products, and fruit juices, is driving the market for the carbohydrase type. Enzymes are widely used in the food and beverage industry due to various factors such as cost effectiveness, reduced time consumption, and ease of process modification and optimization. Most of the carbohydrases used in various industries are obtained from microbial sources such as bacteria, yeasts and fungi as they provide maximum consistency.

By application, the food segment holds the largest participation during the estimated year.

Enzymes play a complex role in food production with numerous applications in the food and beverage industry and are used in a wide range of food applications such as meat products, bakery and confectionery products, dairy products, and nutraceuticals. Enzymes have helped improve quality while

reducing processing time and production costs. For example, food enzymes increase the tenderness of meat products while enzymes change the structure of the dough and consequently improve the functional properties of flour. Therefore, food industries are largely adopting this technology.

The freeze-dried powder formulation is estimated to be the largest segment of food enzymes.

The formulation is carried out at less than 30 °C, which reduces thermal damage to the protein during the process. This process has the ability to produce clean, complete, and nutritious food ingredients with a long shelf life, making the products versatile, accessible, and convenient. This type of formulation retains nutritional value better than other drying methods, without affecting the true color and shape of the original raw material, reassuring consumers that they are getting real fruits and vegetables.

It is estimated that the plant source will witness a steady growth rate during the forecast period.

Plant-based food enzymes are produced inexpensively using inexpensive raw materials, such as agricultural waste, and are considered more effective than animal-based enzymes with respect to digestion. Papain, bromelain, and ficin are some proteases that are isolated from plants and used for various applications such as meat tenderization and protein hydrolysis.

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Asia Pacific is estimated to be the fastest growing region during the forecast period.

Asia Pacific is estimated to be the fastest growing region in the global food enzyme market during the forecast year. The growing preference of consumers for healthy and nutritious food products, the growing demand for fermented milk and milk products, and the high demand for meat and seafood are some of the main factors for the increase in the production of these items in the region. Furthermore, the presence of key players such as Novozymes (USA), DSM (Netherlands) and Chr, Hansen A/S (Denmark) shows promising growth for the food enzymes market.

This report includes a survey of the marketing and development strategies along with the product portfolios of leading companies. It consists of profiles of leading companies, such as Associated British Foods plc. (UK), DuPont (US), Novozymes (US), DSM (Netherlands), Kerry Group (Ireland), Chr. Hansen (Denmark), Advanced Enzymes Technologies (India) and Puratos Group ( Belgium).

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Specialty Food Ingredients Market by Type (Acidulant, Colors, Flavors, Enzymes, Emulsifiers, Food and Beverage Starter Culture, Preservatives, Functional Food Ingredients, Specialty Starches, Sugar Substitutes), Distribution Channel – Global Forecast to 2027

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