Food Enzyme Market Size, Share, Growth, And Industry Analysis - By Product Type (Carbohydrases, Proteases), By Application (Bakery, Dairy, Beverages), By Source (Microbial, Plant), By Formulation, By Functionality, By End-Use - Industry Segment Outlook, Market Assessment, Competition Scenario, Trends, And Forecast 2023-2032
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Aug 2023
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This report was compiled by Correspondence Linkedin | Detailed Market research Methodology Our methodology involves a mix of primary research, including interviews with leading mental health experts, and secondary research from reputable medical journals and databases. View Detailed Methodology Page
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Report Overview
The Food Enzyme Market was valued at USD 2.13 billion in 2022. It is expected to reach USD 6.45 billion by 2032, with a CAGR of 9% during the forecast period from 2023 to 2032.
The surge in demand for food and beverages, and the shift in consumer preferences for healthy options are some of the major driving factors for the food enzyme market. Enzymes are used in food manufacturing such as bread, wine, beer, and other dairy processing and much more.
In the bakery industry, several types of enzymes are used as an organic way to keep the bread softer for a longer duration of time, boosting the dough tolerance at the time of processing and allowing for reducing the egg content. Enzymes also help manufacturers utilize local grains like cassava for making beer and dairy products that are suitable for individuals with lactose intolerance.
The nutritional beverage market is rapidly increasing and cereal-based drinks like Horlicks, Bournvita, Complain, etc. have marked their existence in certain markets. The organic beverage market will expand with milk substitutes like soy or oat milk. The usage of enzymes makes it more convenient for the customers to accept them.
For example, natural beverages like oats or rice milk have bad emulsion constancy which means the food products might separate if kept for a longer period of time instead of keeping a consistent texture. Enzymes such as amylase can help enhance the stability of the product. Likewise, lactase and amylase can also decrease the requirement for extra sugar because the food made up of starch hydrolysis is much sweeter than the starch itself.
The demand for plant-based proteins will increase and there will be a surge in demand for natural protein hydrolysates, due to its substantial ability in nutritional applications. Hydrolyzed plant proteins (HPP) are widely produced via the enzymatic hydrolysis of natural proteins like soy, wheat, rice, potato, and other substitute pulse proteins.
These are also used in a variety of food applications such as protein-fortified bars and drinks. Protease enzymes are generally used in the production of Hydrolysed plant proteins and under-regulated conditions are utilized to increase protein yields from other plant sources and also enhance taste and sensory elements. Due to the surge in demand for food enzymes by the different manufacturers and industries, it is expected to project significant growth during the forecast period by expanding the food enzyme market growth.
Driving factors
Preference for High-Quality and Eco-Friendly Products Drives Market Growth
The escalating preference for high-quality and eco-friendly products is catalyzing the growth of the food enzyme market. This trend reflects a broader consumer shift towards sustainability and health consciousness, driving demand for enzymes that enhance food quality while reducing environmental impact.
Enzymes, being biodegradable and efficient in low quantities, are increasingly seen as crucial in sustainable food processing. This preference synergizes with other market trends, such as the demand for cleaner labels and natural ingredients, amplifying market growth. The long-term implications suggest a continued shift away from chemical additives towards more natural processing aids, solidifying enzymes' role in future food processing paradigms.
Increasing Investments in Research and Development Drives Market Growth
Investments in research and development are propelling the food enzyme market forward. This growth driver is underpinned by the industry's pursuit of novel enzymes with enhanced functionalities, greater stability, and specificity. R&D efforts are not only focused on discovering new enzymes but also on improving existing ones through techniques like biotechnology and fermentation.
This continuous innovation keeps the market dynamic and responsive to changing consumer preferences and regulatory landscapes. The interplay of R&D with market demands for quality and sustainability is pivotal, ensuring long-term market resilience and adaptability.
Rising Demand for Specialty Food Ingredients Drives Market Growth
The increasing demand for specialty food ingredients, including enzymes, is a key growth driver for the food enzyme market. This demand is fueled by the rising popularity of functional foods, tailored diets, and processed foods requiring specific flavor profiles or textures. Enzymes play a critical role in developing these specialized products, offering targeted solutions for texture modification, flavor enhancement, and shelf-life extension.
This demand intersects with health and sustainability trends, as enzymes allow for cleaner labels and more efficient processing. The anticipated long-term effect is a growing reliance on enzymes for specialized food applications, reinforcing their market significance.
Restraining Factors
Complexity and Time-Consuming Process Restrains Market Growth
Food industry growth can be hindered by the inherent complexity and time-consuming nature of enzyme production and application, with extensive research necessary for developing food-grade enzymes that comply with regulatory standards while meeting efficacy, safety, and regulatory compliance criteria.
This lengthy process often leads to higher costs and slower market entry for new products, hindering rapid innovation and responsiveness to market trends. Furthermore, the complexity involved in integrating enzymes into existing food production processes can be a deterrent for manufacturers, especially small-scale producers. This complexity limits the widespread adoption and application of food enzymes, thus restraining market growth.
Restrictive Temperatures and pH Levels Restrains Market Growth
The sensitivity of food enzymes to specific temperatures and pH levels is a major limiting factor in the food enzyme market. Enzymes, being proteinaceous in nature, can lose their activity or denature under non-optimal temperatures and pH conditions.
This limitation restricts their application in a range of food processing scenarios, especially those involving extreme conditions. The need for precise control of processing environments to maintain enzyme activity adds to production costs and complexity. Consequently, this sensitivity hampers the broader application and adoption of enzymes in the food industry, particularly in processes that cannot accommodate these stringent requirements.
Segmentation Analysis
By Product Type:
Carbohydrases, encompassing enzymes like amylases, cellulases, and lactases, are the leading segment in the food enzyme market. Their dominance stems from their wide application range, including starch processing, bakery products, and dairy items. Carbohydrases facilitate the breakdown of complex carbohydrates into simple sugars, enhancing flavor and texture in various food products. The growing demand for processed and convenience foods, coupled with an increase in lactose intolerance among consumers, further fuels the demand for carbohydrates
The other segments, proteases, lipases, and others, also contribute significantly to market growth. Proteases are essential in cheese making and meat tenderization, while lipases find applications in flavor enhancement and dairy processing. The combined demand for these enzymes underscores the market's diverse needs and the versatility of enzyme applications in food processing.
By Application:
The bakery segment leads the application of food enzymes, primarily driven by the demand for high-quality, long-lasting, and nutritious baked goods. Enzymes like amylases and proteases play a crucial role in improving dough stability, texture, and shelf life. The growing consumer preference for gluten-free and low-sugar products further boosts the demand for specific enzymes in bakery applications.
Other segments like dairy, processed food, beverages, confectionery, and others, also play a vital role. In dairy, enzymes are used for cheese ripening and lactose reduction. In processed foods, they improve texture and shelf life, while in beverages, they aid in clarification and flavor enhancement. Each segment contributes uniquely to the overall growth of the food enzyme market, addressing specific consumer demands and industry trends.
By Source:
Microbial enzymes lead the market due to their ease of production, consistency, and broad spectrum of activities. They are favored for their stability and adaptability to various processing conditions. Microbial sources also align with the trend towards non-animal-based ingredients, making them suitable for vegetarian and vegan applications.
Plant and animal enzymes, though less dominant, have specific applications where they are preferred. Plant-based enzymes are used in specific processes like fruit juice clarification, while animal-derived enzymes have traditional applications in cheese making. The diversity of sources ensures the market can cater to various processing needs and consumer preferences.
By Formulation:
Liquid enzymes dominate the formulation segment, owing to their ease of handling, consistency in activity, and straightforward integration into food processing systems. Their liquid form allows for more accurate dosing and uniform distribution in product mixtures, leading to consistent product quality.
Powdered enzymes, though less dominant, are preferred in dry mixes and applications requiring longer shelf life. The choice between liquid and powder formulations depends on the specific application requirements and processing logistics, contributing to the versatility and adaptability of the food enzyme market.
By Functionality:
Enzymes used for processing applications dominate the market, as they play a pivotal role in improving the efficiency, yield, and quality of food products. Enzymes play an integral role in various steps such as starch conversion, protein modification, fat hydrolysis, and flavor enhancement - making them essential in many food applications.
Texturizing, digestion, and other functionalities also contribute to market growth. Texturizing enzymes modify food texture, while digestion enzymes are used in dietary supplements. Each functionality addresses specific market needs, showcasing the diverse applications of enzymes in the food industry.
By End-Use:
The food & beverage industry is the primary end-user of food enzymes, driven by the demand for improved food quality, extended shelf life, and enhanced nutritional profiles. Enzymes play a pivotal role in innovating and diversifying product offerings in this sector.
The animal feed industry, as another end-use segment, utilizes enzymes to improve feed efficiency and nutrient absorption. While less dominant than the food & beverage sector, it represents a significant application area, contributing to the overall growth and diversification of the food enzyme market.
By Product Type
- Carbohydrases
- Proteases
- Lipases
- Others
By Application
- Bakery
- Dairy
- Processed food
- Beverages
- Confectionery
- Others
By Source
- Microbial
- Plant
- Animal
By Formulation
- Liquid
- Powder
By Functionality
- Processing
- Texturizing
- Digestion
- Others
By End-Use
- Food & Beverage Industry
- Animal Feed Industry
Growth Opportunities
Bakery and Confectionery Offers Growth Opportunity
The bakery and confectionery sectors present significant growth opportunities for food enzymes. Enzymes improve texture, extend shelf life, and enhance flavor in baked goods and sweets. This application aligns with consumer trends favoring healthier, longer-lasting products, driving market expansion.
Product Portfolio Expansion Offers Growth Opportunity
Expanding product portfolios in the food enzyme sector opens new market opportunities. Developing enzymes for niche applications or unique food processes allows manufacturers to cater to specific consumer needs and trends, fostering market growth and innovation.
Oils and Fat Products Offers Growth Opportunity
The application of food enzymes in oils and fat products offers a promising growth avenue. Enzymes assist in improving the extraction process, enhancing flavor, and modifying fats for specific textures, aligning with the trend towards healthier and high-quality fat products.
Regional Analysis
North America Dominates with Significant Market Share
North America, particularly the United States, holds a substantial share of the food enzyme market. This dominance is driven by advanced food processing technologies, high consumer spending power, and a robust demand for processed and convenience foods. The region's strong regulatory framework ensures quality and safety, fostering innovation and consumer trust in enzyme-enhanced products. The presence of leading food enzyme manufacturers and extensive R&D activities further solidify its market position.
Europe: A Key Market Player in Food Enzymes
Europe maintains a key position in the food enzyme market, attributed to its stringent food safety regulations, which drive demand for natural and high-quality enzymes. The region's focus on sustainability and clean-label products aligns with the growing consumer preference for eco-friendly and health-conscious food choices. Europe's diverse culinary culture and increasing demand for exotic flavors and specialty foods also contribute to the robust growth of the food enzyme market.
Asia Pacific: Rapidly Growing in the Food Enzyme Market
Asia Pacific is experiencing rapid growth in the food enzyme market, primarily due to the expanding food and beverage industry, rising incomes, and urbanization. The region's diverse dietary habits and increasing westernization of diets present significant opportunities for enzyme applications in a variety of food products. The growing awareness of health and nutrition in the region further drives the demand for enzyme-enhanced foods, indicating a promising future for the market in the Asia Pacific.
Food Enzyme Industry by Region
North America
- The US
- Canada
Europe
- Germany
- France
- The UK
- Spain
- Italy
- Russia
- Netherlands
- Rest of Europe
Asia-Pacific
- China
- Japan
- South Korea
- India
- New Zealand
- Singapore
- Thailand
- Vietnam
- Rest of Asia Pacific
Latin America
- Brazil
- Mexico
- Rest of Latin America
Middle East & Africa
- South Africa
- Saudi Arabia
- UAE
- Rest of the Middle East & Africa
Key player Analysis
In the food enzyme market, the listed companies collectively represent a dynamic and diverse competitive landscape, each contributing to the industry's innovation and growth. Companies like Novozymes A/S and DuPont de Nemours, Inc. are market leaders, known for their extensive R&D capabilities and broad product ranges. Their strategic focus on innovation and global distribution networks significantly influence industry trends and standards.
DSM Nutritional Products AG and Hansen Holding A/S, with their emphasis on sustainability and natural enzyme solutions, align with increasing consumer demand for eco-friendly and health-conscious products. Kerry Group plc and Amano Enzyme Inc. have carved out niches by focusing on specialized enzyme solutions, addressing unique market needs, and catering to specific industry segments.
AB Enzymes GmbH and BASF SE utilize their extensive experience in biotechnology to develop advanced enzyme applications, enhancing their market positioning. Advanced Enzyme Technologies Ltd. and Roquette Frères highlight the growing influence of emerging markets, bringing competitive pricing and regional insights to the forefront.
Novus International, Inc., Biocatalysts Ltd., and Specialty Enzymes & Probiotics demonstrate the importance of specialized applications, particularly in sectors like animal feed and pharmaceuticals. Jiangsu Boli Bioproducts Co., Ltd., Palsgaard, and Purac Biochem represent the Asian market's growing significance, contributing to the industry's geographic diversification.
Overall, these key players, through their diverse strategies ranging from specialization and innovation to geographic expansion, shape the trajectory of the food enzyme market, driving its evolution and responding to global food industry trends.
Major Players in the Food Enzyme Market
- Novozymes A/S
- DuPont de Nemours, Inc.
- DSM Nutritional Products AG
- Hansen Holding A/S
- Kerry Group plc
- Amano Enzyme Inc.
- AB Enzymes GmbH
- BASF SE
- Advanced Enzyme Technologies Ltd.
- Roquette Frères
- Novus International, Inc.
- Biocatalysts Ltd.
- Specialty Enzymes & Probiotics
- Jiangsu Boli Bioproducts Co., Ltd.
- Palsgaard
- Purac Biochem
- Royal DSM
- Riken Vitamin
- Engrain
- Associated British Foods
- Cargill
Recent Developments
- In 2023, The Joint FAO/WHO Expert Committee on Food Additives (JECFA) continued its work in evaluating the safety of food additives, including food enzymes, for international use. This involved conducting comprehensive risk assessments to ensure that these additives do not pose appreciable health risks to consumers.
- In July 2023, a team of researchers led by Dr. Clive LO from the School of Biological Sciences at The University of Hong Kong (HKU) discovered a novel enzyme called stilbene O-methylase (SbSOMT) in sorghum, a plant species.
This enzyme is responsible for catalyzing the production of O-methylated stilbenes, which are promising compounds with potential health benefits. - In July 2023, Nestle unveiled a groundbreaking technology designed to reduce the sugar content of ingredients used in product development. This innovative technology represents a significant step forward in addressing the growing concerns about excessive sugar consumption and its impact on health.
- In June 2023, Kerry unveiled Biobake EgR, an enzyme solution designed to reduce the number of eggs required in various baking applications. This development was driven by the increasing raw material costs of eggs, making it challenging for baked goods manufacturers to maintain cost-effectiveness.
Report Scope:
Report Features Description Market Value (2022) USD 2.13 Bn Forecast Revenue (2032) USD 6.45 Bn CAGR (2023-2032) 9.0% Base Year for Estimation 2022 Historic Period 2016-2022 Forecast Period 2023-2032 Report Coverage Revenue Forecast, Market Dynamics, Competitive Landscape, Competitive Analysis, Segment and Sub-segment Breakdown and Analysis, Trend Analysis, Opportunity & Strategy Reporting Segments Covered Product Type (Carbohydrases, Proteases, Lipases, Others), Application (Bakery, Dairy, Beverages, Confectionery, Others), Source (Microbial, Plant, Animal), Formulation (Liquid, Powder), Functionality (Processing, Texturizing, Digestion, Others), End-Use (Food & Beverage Industry, Animal Feed Industry) Regional Analysis North America - The US, Canada, Europe - Germany, France, The UK, Spain, Italy, Russia, Netherlands, Rest of Europe, Asia-Pacific - China, Japan, South Korea, India, New Zealand, Singapore, Thailand, Vietnam, Rest of Asia Pacific, Latin America - Brazil, Mexico, Rest of Latin America, Middle East & Africa - South Africa, Saudi Arabia, UAE, Rest of Middle East & Africa Competitive Landscape Novozymes A/S, DuPont de Nemours, Inc., DSM Nutritional Products AG, Hansen Holding A/S, Kerry Group plc, Amano Enzyme Inc., AB Enzymes GmbH, BASF SE, Advanced Enzyme Technologies Ltd., Roquette Frères, Novus International, Inc., Biocatalysts Ltd., Specialty Enzymes & Probiotics, Jiangsu Boli Bioproducts Co., Ltd., Palsgaard, Purac Biochem, Royal DSM, Riken Vitamin, Engrain, Associated British Foods, Cargill Customization Scope Further customization of segments, regions/country breakdown can be provided upon request. Purchase Options Licenses Available are Single User License, Multi-User License (Up to 5 Users), Corporate Use License (Unlimited User and Printable PDF) -
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- Novozymes A/S
- DuPont de Nemours, Inc.
- DSM Nutritional Products AG
- Hansen Holding A/S
- Kerry Group plc
- Amano Enzyme Inc.
- AB Enzymes GmbH
- BASF SE
- Advanced Enzyme Technologies Ltd.
- Roquette Frères
- Novus International, Inc.
- Biocatalysts Ltd.
- Specialty Enzymes & Probiotics
- Jiangsu Boli Bioproducts Co., Ltd.