Pune, India, February,2019/MRFR Press Release/- Market Research Future has published a half-cooked research report on the Global Food Enzymes Market
The global food enzymes market is in the perfect growth mode and likely to expand at a stellar CAGR over the predicted years (2018-2023) owing to rising awareness concerning health along with nutritional advantages of food enzymes. It is used for enhancing the quality and improving the nutritional content of beverages and foods. Enzymes are basically natural proteins that is derived from microbial sources, plants and animals. It helps to simplify the process of food processing that directly uplifts the quality of the food. Apart from this, what does food enzymes do? It is added for improving the texture, flavors and organoleptic properties present in foods and beverages. Food enzymes serve vital functions in the body chiefly helping in metabolism and digestion. Today food enzymes supplements are also easily available that offers an array of health benefits including alleviate irritable bowel syndrome symptoms, manage colitis, beneficial for cancer patients, relief arthritis pain, and others.
There are many factors that is fueling the growth of the food enzymes market. The different market trends and factors in this market according to an analysis performed by Market Research Future (MRFR) include wonderful properties that food enzymes offer such as softening and digestive, increasing use for fermentation, environment benefit, high performance, reduced carbon emissions, shift to healthy food products, higher productivity, rise in per capita income, product penetration, upgradation and technological innovation and health problems associated to digestive care. On the contrary, factors such as constraints in brewing industry, restrictions related to pH range and temperature, inconsistent and unclear regulatory processes, counterfeiting of food packaging and high costs of research and development may hamper the growth of the food enzymes market.
In the Market Research Future (MRFR) report, the food enzymes market has been segmented on the basis of type, source and application.
Based on type, it is segmented into lipase, protease, carbohydrase and others. Of these, lipase will have the maximum market share followed by protease that is showing an extraordinary growth due to increasing use of protease in beverage and food products.
Based on source, the food enzymes market is segmented into microorganism, animal, plant and others. Of these, plant-based food enzymes will dominate the market during the forecast period.
Based on application, the food enzymes market is segmented into ready meals, beverages, fats and spreads, oils, dairy and frozen desserts, sweets and savory snacks, bakery and confectionery and others. Of these, dairy and frozen desserts will have maximum share in the market owing to rising demand for food enzymes especially in dairy products, expansion of the dairy segment and rise in per capita disposable income.
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Based on region, the food enzymes market covers growth opportunities and latest trends across North America, Europe, Asia Pacific and Rest of the World. Of these, North America is likely to lead the market owing to high consumption of food enzymes by the region’s food manufacturers. The food enzymes market in the APAC region is anticipated to have a promising share with China being the largest contributor. Increasing urbanization and globalization and adoption of western food culture in China and India is likely to fuel the market growth in this region. In Europe the food enzymes market is projected to have a significant growth owing to the presence of many food processing and confectionary companies in Germany and the UK. On the other hand, the food enzymes market in Latin America is likely to have a steady growth rate owing to increase in middle-class population and increasing disposable income.
Leading players profiled in the food enzymes market include Koninklijke DSM N.V. (The Netherlands), Amano Enzyme Inc. (Japan), Novozymes A/S (Denmark), Associated British Foods plc (U.K.), E. I. du Pont de Nemours and Company (U.S.), Dyadic International, Inc. (U.S.), and Chr. Hansen A/S (Denmark).
Jan 2019- Mulenchemie, a popular German company has come up with an enzyme for stabilizing overcooked pasta. This anti-stick element is likely to possess a positive influence on the purchasing decision of the consumer.
July 2018- EFSA has launched a do-it-yourself exposure tool which is absolutely user-friendly and will allow risk managers, risk assessors and applicants in estimating dietary exposure to the food enzymes that is used in brewing or baking.