WELLESLEY, Mass., Aug. 13, 2018 (GLOBE NEWSWIRE) -- Changing regulations and market image will boost enzyme consumption in various types of foods and beverages, especially for sugar, syrups and sweeteners; understanding these trends will help enzyme manufacturers maximize their growth.
The industry expects to see a compound annual growth rate (CAGR) of 4.6% through 2022, when it is expected to reach more than $2.2 billion, according to the report Food Enzymes: Global Markets.
Major players in the market mentioned in this report include Associated British Foods, Chr. Hansen, DSM, DuPont Industrial Biosciences, and Novozymes.
Research Highlights
- Food applications will lead the market by size, with an estimated 2022 value of $1.6 billion, although beverages will lead by growth, with a projected CAGR of 4.8%. Overall, food applications account for nearly three-quarters of the total food enzymes market.
- The market in China expects a CAGR through 2022 of 6.5%, with growth driven by the milk and dairy, baked goods and juice segments.
- The market in India expects a CAGR of 7.1% through 2022, thanks to demand for the production or sugar, syrups and sweeteners, as well as in the production of baked goods.
“Biotechnological advances have led to the replacement of harsh chemicals with biodegradable enzymes in various industrial processes,” said BCC Research analyst and report author Jason Chen. “Food enzyme technology is the use of isolated and purified enzymes as catalysts in various processes. Innovation in food enzymes has revolutionized the biotech industry for decades.”
Despite Advancements, Some Disadvantages Are Still Present
Although the market shows promise, food enzymes are still disadvantageous to use in some instances. For example, the report notes, enzymes are unstable at high temperature and extreme pH values. Some are still quite expensive, the report adds, and they sometimes require expensive co-substrates. Additional disadvantages include potential allergens when inhaled or ingested, inhibited activity by some metal ions, their ability to be hydrolysed as peptidases, and their instability in aggressive solvents.
About BCC Research
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