Food Enzymes Market

Food Enzymes Market Outlook (2023 to 2033)

The Market for Food Enzymes can be expected to expand at a value based CAGR of 5.5% and show an increase in revenue from US$ 3,067.80 Million to around US$ 5,240.24 Million by 2033.

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Food Enzymes Consumption Analysis (2018 to 2022) Vs. Market Estimations (2023 to 2033)

The Global Food Enzymes Market has witnessed significant growth in the historical period registering a CAGR of 5.68% in the historical period and was valued at US$ 3,067.80 Million in 2023. The market is expected to grow steadily with increasing awareness and benefits about applications of food enzymes.

Food enzymes are the protein presents in all the living organisms and work as a biological catalyst during the biochemical reaction. Food enzymes are used or the variety of food application including bakery, dairy, beverages, and others. Food enzymes increase the reaction during the food processing along with the improving the quality of finish products.

The global market for food enzymes is estimated to reach an approximate valuation of US$ 5,240.24 Million in the forecast period.

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What are the Key Trends in the Market for Food Enzymes?

“Usage of Food Enzymes as Substitutes for Emulsifiers”

Food enzymes have varied functional properties and are capable of providing emulsification to different food products. Emulsifiers are used increase kinetic stability of food, and food enzymes provide similar benefits to food products. The major advantage of food enzymes over emulsifiers is that they are identified as clean label ingredients. As the regulation towards the use of labelled ingredients is becoming stricter, the demand for food enzymes is growing across the globe. Lipase, a food enzyme, is presumed to be the perfect replacement for emulsifiers. Lipase also displays the properties of emulsifiers, as it breakdowns fats into glycerol and fatty acids, which further reduce the fat level in bread and cake products. Food enzymes can be utilized as replacements for emulsifiers in bakery, dairy, confectionary, and other industries, which are providing potential growth to the food enzymes market.

“Growing Consumption of Fermented Food and Beverages”

Consumption of fermented food and beverages is drastically increasing due to their various health and nutritional benefits. Consumers are becoming aware of the health benefits of fermented food products and the demand for these is also increasing. Food enzymes are mostly used during the fermentation process to accelerate the production process and provide nutritional benefits. Some fermented food products such as kombucha, sauerkraut, kimchi, kefir, and others are popular food products among consumers. Food enzymes further improve the product quality of various fermented food products. Kombucha, a fermented beverage, contains vinegar, enzymes, vitamins, probiotics, and high concentration of acids. Consumer preference for fermented food and beverage products will remain strong in the future, which will positively impact the global food enzymes market.

“Food Enzymes Reduce Levels of Acrylamide, a Carcinogenic Substance”

Acrylamide is naturally present in some food products such as corn flakes, biscuits, French-fries, and others. When these food products are processed at a high-temperature, acrylamide is formed naturally. It is also formed in those foods, which are high in carbohydrates such as potatoes and others. Acrylamide is a carcinogenic substance and linked to neurological damages. Food enzymes used in bakery, dairy, and other products are capable of reducing acrylamide levels in food. Food enzymes can reduce acrylamide levels up to 90% and reduce the risk of any damages. As the awareness regarding the effects of acrylamide on the human body grows, the demand for food enzymes may also grow. This may provide better opportunities for growth to the food enzymes market.

“Increasing Demand for Lactose-free Dairy Products”

Lactose, a carbohydrate present in dairy products, is widely being avoided by a large number of population due to their inability to digest lactose. According to the United States National Level of Medicine, an estimated 65% of the world population has been lactose intolerant at some level. Food enzyme lactases are widely used to produce lactose–free and low-lactose dairy products.

• In March 2016, Novozymes launched Saphera, a lactases enzyme used to produce lactose-free dairy products. The product also reduces the lactose and sugar levels in dairy products.

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Country-wise insights

What is the Outlook for the North American Food Enzymes Market?

Stakeholders are increasingly focusing on leveraging the opportunistic potential of Europe, owing to the sprawling bakery industry in United Kingdom which has been creating wide demand for food enzymes. The Europe Food Enzymes market is estimated to be valued at ~US$ 847.9 Million by 2022 end, and register ~4.6% CAGR over the forecast duration.

Favorable regulations in Europe, which do not recognise an enzyme as a food additive, has been fuelling the adoption of food as a replacement for emulsifiers. Moreover, established and steadily growing end user industries in Europe continue to strengthen the adoption prospects of food enzymes.

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Category-wise insights

What is the Segmental Breakdown of the Food Enzymes Market?

On the basis of Product type, food enzymes are segmented into the carbohydrase, protease, lipase, and others. Carbohydrase is further sub-segmented into the amylases, cellulose, lactases, pectinase, and others

By source, food enzymes are segmented into the microorganisms, and plant and animals. Microorganisms is further sub-segmented into the fungi, bacteria, and yeast.

On the basis of application, food enzymes are segmented into the bakery, beverages, dairy, starch modification, protein modification, meat processing, and others.

Which Segment of the Food Enzymes Market is Expected to Display the Maximum Utilization for Food Enzymes?

By application, the bakery segment is prominent in the global food enzymes market. Food enzymes have become an essential part of the manufacturing of bakery products. Food enzymes provide strength to bakery products, and increase their quality as well. Enzymes play a significant role during the manufacturing process of bread, as they modify the starch present in wheat flour to keep the bread softer for a long time. Food enzymes also enhance the quality of other bakery products such as pasta, noodles, cake, pastry, biscuits, crackers, etc. The consumption of bakery products is growing, especially in developing countries, while developed countries showcase a steady share in the consumption of bakery products. Use of food enzymes for bakery products will grow in the future as well, due to stable growth of bakery industry across the world.

Competitive Dashboard

Global food enzymes market is primarily characterized by large number of regional players. An approximate share of 50 to 70% is accounted by the companies of North America and Western Europe. Food Enzymes manufacturers are targeted towards offering their products specially to health conscious population, and consumers seeking for nutritional and products with extra added health benefits and increasing demand for high quality food and beverages among the consumers.

• In June 2018, DuPont launched the POWERBake 8000 enzyme, which is a fungal xylanase used in bakery manufacturing to improve flour quality.
• In January 2019, Kerry Inc. launched the non-GMO yeast Acryleast, which is capable of reducing the acrylamide levels up to 90% without impacting the taste and texture. The product is non-GMO, clean-label yeast, and also contains the asparaginase enzyme, which is capable of reducing the acrylamide levels in broad range of food and beverage products such as biscuits, French fries, crackers, coffee, infant food, and potato crisps.
• In May 2019, DSM announced the opening of its new office in Thailand to expand its geographical footprint in the South Asia region. Thailand is the fifth largest market for the company in South East Asia, and after the opening of a new facility over there, the company has showcased a long-term commitment to the country. In addition, Thailand has opportunities to grow in the food and beverages industry, as the country is one of the major consumers of sea food.
• In May 2019, Novozymes announced a new enzyme, frontia jade for the Chinese corn milling industry. The product is suitable to use for starch modification process from different raw materials such as wheat and corn. This is the second product launched by the company, which is a part of the frontia platform, the first product has already been introduced and adopted by corn mills in Europe, the U.S., and India.

Food Enzymes Industry Report Scope

Food Enzymes Industry Research by Category

By Product Type:

• Carbohydrase
  • Amylases
  • Cellulase
  • Lactases
  • Pectinase
  • Others
• Protease
• Lipase
• Others

By Source:

• Microorganisms
  • Fungi
  • Bacteria
  • Yeast
• Plant and Animals

By Application:

• Bakery
  • Bread
  • Pasta and Noodles
• Beverages
  • Alcoholic Beverages
  • Fruit Juice
• Dairy
  • Cheese Production
  • Fermented Dairy Products
• Starch Modification
• Protein Modification
• Meat Processing
• Others

By Region:

• North America
• Latin America
• Europe
• South Asia & Pacific
• East Asia
• Middle East & Africa