Enzymes can be characterized as extremely specialized proteins that catalyze biochemical reactions. Food enzymes form a fundamental component of the food additives industry globally, as they are enormously involved in converting carbohydrate to carbohydrase, lipid to lipase, and protein to protease. They act as highly selective catalysts and function in metabolic reactions and the interconversion of complex molecules to smaller ones. Food enzymes such as carbohydrate, lipase, and protease have anti-staling, digestive, and softening properties, which increase the shelf life of food and beverages. Enzymes contribute to healthier diets and help to improve food freshness, add texture, ensure consistent quality, optimize production and reduce costs.
The global food enzymes market size was valued at USD 1,955.9 million in 2019 and projected to reach USD 3,066 million by 2027, growing at a CAGR of 6.7% during the forecast period, 2020-2027. The major factors are the growing demand for high-quality food & beverages in taste and nutritional content. Additionally, the growing environmental concerns, increasing per capita income, and urbanization will spur the global food enzymes industry in the future periods. Furthermore, the advancements in technology such as enzyme engineering and the introduction of genetically engineered enzymes are expected to witness the remarkable growth of food enzymes. Therefore, the improvements in R&D activities and the rising number of technological innovations to reduce the consumption of chemicals are expected to propel the demand for food enzymes over the coming years.
Moreover, the shifting consumer preference from regular staple food to nutrient-enhanced healthy food products and growing demand for processed food & beverages positively impact the market for food enzymes. Furthermore, the increasing food enzyme application in end-user markets such as beverages, dairy, bakery, and confectionary coupled with the multifunctional benefits of food enzymes fuels the demand for the food enzymes market. Furthermore, the growing nutritional awareness associated with rising living standards, health diseases, and changing dietary habits will bolster the global food enzyme market share. In addition, the increasing number of new product launches and the introduction of cold-adapted enzymes propelling the growth of the food enzymes market across the globe.
The rising demand for processed food is the major driver behind the substantial growth of the processed food market. The upsurge in consumer demand for healthy processed food is due to the increasing middle-class population and disposable incomes. In addition, with the rising working population and hectic lifestyle, consumers are looking for processed food, especially in developing nations. Moreover, the primary reason behind the demand for processing food is the extended shelf life in which food enzymes play a crucial role. Food enzyme applications extend the freshness of end products, thereby prolonging the shelf life of convenience foods while preserving their flavor, texture, and color.
Based on the type, the global food enzymes market is segregated into carbohydrase, proteases, lipases, polymerase & nuclease, and other types. Furthermore, the carbohydrate segment is divided into amylase, cellulase, lactase, pectinase, and other carbohydrates. Therefore, the carbohydrate segment is estimated to witness the highest growth over the analysis timeframe. It is attributable to the high usage of carbohydrates in food & beverage products due to its advantages, including cost-effectiveness, ease in modification & optimization of the process, and less time & space consumption.
The lipases will grow significantly due to the rising demand from dairy manufacturers, low extraction cost, and properties such as broad substrate tolerance, wide pH range, and high stability towards temperatures & solvents.
Based on the source, the global food enzymes market is categorized into microorganisms, plants, and animals. The microorganism segment held for a significant market share in 2019 and will gain maximum market revenue by 2027. It is attributable to its low cost and higher productivity. In addition, microorganisms are the most favored source of food enzymes in bakeries and have benefits, including simplified production techniques, increased scope of industrial fermentation, and speedy culture development.
The plant segment is poised to witness significant growth over the forecast period due to rising adoption in syrups, alcoholic beverages, dairy products, bakery products, etc. Besides, plant-based food enzymes are highly compatible with the human gastrointestinal environment and can be effective over a broad scope of pH levels.
Based on the application, the global food enzymes market is classified into food and beverages. Furthermore, the food segment includes meat products, bakery & confectionery products, dairy products, nutraceuticals, and other food products. However, the beverage segment includes juices, brewing, and other beverages. Therefore, the food segment is expected to be the highest revenue share for food enzymes during the forecast period. The segment’s growth is attributed to the largest application for food enzymes in bakery, confectionery, and dairy products as food enzymes catalyze biochemical reactions that offer quality improvements in bakery products and also process like enzymatic hydrolysis of yeast and vegetable proteins produces amino acids and peptides, which act as taste enhancers in canned & frozen food products, ready-to-eat meals, and soups & sauces.
The beverage will witness a lucrative growth rate in the estimated period due to rising adoption in alcohol and canned juice manufacturing industries during the fermentation step to create the colors, flavors and enhance shelf life.
The global food enzymes market is segmented into lyophilized powder, liquid, and other formulations based on the form. The lyophilized powder segment will dominate the global food enzymes market by 2027. It eases food processing and enhances the stability of dry food and the product stability in a dry state. Also, the lyophilized powder form allows removing the water without having to heat the product excessively. In addition, it is considered the best drying process for preserving the quality of foods.
The liquid segment accounted for the largest share of the food enzymes market in 2019 due to its cost-effectiveness.
The global food enzymes market is segmented into North America, Europe, Asia Pacific, South America, and Middle East & Africa. However, the Asia Pacific is estimated to project considerable growth over 2020-2026. It is owing to the growing food & beverage industry, rising spending power of consumers coupled with economic development in APAC countries, and increasing demand for high-quality processed food.
North America will gain a prominent share of the food enzymes market by 2027. It is due to leading industry players and an upsurge in consumer demand for healthy processed food.
Companies such as Associated British Foods plc, Advanced Enzyme Technologies Ltd, AUM Enzymes, CHR. Hansen, DuPont, Novozymes, Royal DSM, Kerry Group, Jiangsu Boli Bioproducts Co. Ltd., Biocatalysts Ltd., Puratos Group, Amano Enzyme Inc., Enzyme Development Corporation, ENMEX S.A. de C.V., Enzyme Bioscience Private Limited, Aumgene Biosciences, Creative Enzymes, SWENSON Industry Group Co. Ltd, Xike Biotechnology Co. Ltd., and Antozyme Biotech Pvt Ltd are the key players in the global food enzymes market.