Food Enzymes Market Report 2023-2033: Growing Consumption of Fermented Food and Beverages Worldwide Boosts Growth - Persistence Market Research

Growing demand for processed and convenience foods, increasing health awareness, and advancements in enzyme technology are key drivers of the food enzymes market

New York, Oct. 11, 2023 (GLOBE NEWSWIRE) -- The food enzyme market is poised for growth, with a projected compound annual growth rate (CAGR) of 5.5%. By the year 2033, we can anticipate the market's revenue to surge from US$3,067.80 million to approximately US$5,240.24 million. Notably, the global food enzymes market has already experienced substantial expansion in the past, boasting a historical CAGR of 5.68% and reaching a valuation of US$3,067.80 million in 2023. This growth trajectory is expected to continue, driven by increased awareness of the various applications and benefits of food enzymes.

The surge in the food enzyme market's CAGR is attributed to the growing recognition of nutritional needs worldwide. A rising awareness of the importance of nutrition in food products is sweeping across the globe, fuelled by factors such as urbanization, environmental pollution, health concerns, and evolving dietary patterns. The global population is increasingly gravitating towards value-added food categories, and their pursuit of healthier options is prompting food processors to incorporate enzymes into their products to meet this demand for nutritionally rich and wholesome foods.

This report delves into the growth prospects, constraints, and opportunities within the global food enzyme market. The study employs Porter's five forces analysis to evaluate the impact of various factors, including the competitive landscape, supplier influence, threat of substitutes, potential new entrants, and the bargaining power of buyers in the market.

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Market Snapshot:

 Report Coverage Details
 Market Revenue 2023 US$ 3,067.80 million
 Estimated Revenue  2033 US$ 5,240.24 million
 Growth Rate - CAGR 5.5% 
 Forecast Period 2023-2033
 No. of Pages 345 Pages
 Market Segmentation By Product Type, By Source, By Application, By Region
 Regions Covered North America, Latin America, Europe, Asia Pacific, Middle East & Africa
 Companies Covered DuPont., Kerry Inc., DSM, Novozymes, BASF SE, Chr. Hansen Holding A/S, Advanced Enzyme Technologies., AB Enzymes, Biocatalysts, Infinita Biotech Private Limited, Amano Enzyme Inc., Creative Enzymes., Bioseutica, Aumgene Biosciences, STERNENZYM GMBH & CO. KG, Sunson, ENMEX, Sequence Biotech., Aum Enzymes, Ultra Bio-Logics Inc.

Food Enzymes Market Trends

  • Clean Label Enzymes: Consumers' growing preference for clean-label products will continue to drive the demand for food enzymes derived from natural sources. Enzymes obtained from microbial and plant-based sources, rather than chemical alternatives, will gain prominence.
  • Sustainable Enzyme Production: Sustainability will be a key focus. Enzyme manufacturers will adopt eco-friendly production processes, such as using renewable energy sources, reducing water consumption, and minimizing waste.
  • Customized Enzyme Solutions: Food producers will seek customized enzyme solutions to cater to specific product needs. Tailored enzyme blends will be developed to enhance texture, taste, and shelf life while meeting clean-label criteria.
  • Plant-Based and Alternative Protein: The rise of plant-based and alternative protein sources will drive the demand for enzymes that improve the texture and flavour of these products. Enzymes will play a vital role in developing meat and dairy alternatives.
  • Health and Wellness: Enzymes with digestive health benefits will gain popularity as consumers focus on gut health. Enzymes like proteases, amylases, and lipases will be used in functional foods and supplements.
  • Enzymes for Gluten-Free Products: As the demand for gluten-free products continues to grow, enzymes that improve the quality of gluten-free baked goods will be in high demand. These enzymes will enhance texture and help mimic the properties of gluten.

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Market Challenges

  • Regulatory Changes and Compliance: Evolving regulations and labelling requirements, both at the national and international levels, can present challenges for enzyme manufacturers. Staying compliant with changing standards can be demanding and costly.
  • Consumer Demand for Clean Labelling: As consumers increasingly demand clean-label and natural ingredients, enzyme manufacturers may face challenges in finding and producing enzymes that meet these criteria while maintaining functionality.
  • Sustainability and Traceability: Ensuring sustainable sourcing of raw materials and demonstrating traceability in the supply chain will be vital. Meeting environmental and ethical standards can be challenging, especially for enzymes derived from specific sources.
  • Rising Production Costs: The cost of producing enzymes, including raw materials, energy, and labor, may increase. Enzyme manufacturers will need to manage these costs while maintaining competitiveness.
  • Technological Advancements: While technological advancements can bring benefits, they can also pose challenges for enzyme producers. Keeping up with new technologies and ensuring that their enzymes remain relevant and effective may be a concern.
  • Product Shelf Life: Ensuring that enzymes remain stable and effective throughout a food product's shelf life can be technically challenging. Extensive research and development may be required to address this issue.
  • Health and Safety Concerns: Addressing health and safety concerns related to enzyme exposure in the workplace is important. Ensuring the well-being of employees involved in enzyme production is a priority.
  • International Trade Dynamics: Trade tensions, tariffs, and export/import regulations can impact the movement of enzymes across borders, affecting supply chains and pricing.

Market Opportunities

  • Clean Label Enzymes: Consumers are increasingly looking for clean label products with natural ingredients. Food manufacturers can capitalize on this trend by using enzymes derived from natural sources to replace synthetic additives and improve product labels.
  • Plant-Based and Vegan Food Enzymes: With the growing interest in plant-based and vegan diets, there's an opportunity to develop enzymes specifically designed for plant-based food products. These enzymes can help improve texture, flavour, and nutritional profiles of plant-based foods.
  • Enzymes for Gluten-Free Products: As the demand for gluten-free products continues to rise, enzymes that improve the texture and quality of gluten-free baked goods, pasta, and other products present an opportunity for innovation.
  • Enzymes for Sugar Reduction: With concerns about sugar consumption and health, enzymes that can reduce sugar content in various food and beverage products while maintaining taste and texture are in demand.
  • Improved Shelf-Life Enzymes: Enzymes that extend the shelf life of perishable food items can reduce food waste and meet consumer preferences for fresher products.
  • Enzymes for Clean Meat Production: In the growing alternative meat industry, enzymes can play a role in improving the texture and flavour of plant-based and lab-grown meat products.

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