Pune, India, December 2020, MRFR Press Release/- Market Research Future has published a Half-Cooked Research Report on the Global Nisin Market.
Global Nisin Market size is expected to cross USD 560 Million by 2026 at a CAGR of 4.2% during the forecast period of 2020 to 2026. Nisin is a polycyclic natural food preservative obtained from the bacterium Lactococcus lactis. The nisin market is marked by a high intensity of rivalry. Established market players indulge in a fierce rivalry where they are targeting their competitors in terms of quality and price, thus making the market competitive and reducing profit potential for the existing firms. The market is significantly growing, and manufacturers are increasing their production volume of high-quality nisin. Market players are striving to achieve a larger market share, but the presence of small-scale suppliers from various countries is impacting the scope of the key players present in the global market.
High potential in brewery application
Growth Opportunities in the Market
The liquid segment to register the highest growth rate during the forecast period: Nisin in liquid form is still in the growth phase. Several market players are focusing on the development of nisin in liquid form as it is convenient to dose and use in applications requiring smaller quantities. Additionally, liquid nisin does not generate dust upon use, like powdered nisin, resulting in its increasing demand. Hence, the liquid segment is expected to register a higher CAGR during the forecast period 2020-2026.
Sensitive nature of dairy products to render the segment lucrative: The dairy and frozen desserts segment is expected to emerge lucrative during the forecast period owing to the sensitive nature of dairy products and frozen desserts. To preserve dairy products, thermal treatment is not preferred, and thus, dairy processors rely on preservatives such as nisin to increase the product shelf life and preserve them. Nisin is widely preferred as a bio preservative in dairy products, especially cheese, as it does not alter the texture and taste of the product.
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