Market Size (2022)
USD 2345.78 Million
Fastest Growing Segment
Global Food Enzymes Market has valued at
USD 2345.78 Million in 2022 and is anticipated to grow with a CAGR of 6.64%
through 2028. Enzymes are proteins that initiate or enhance biological events
and are commonly used to expedite and target specific chemical reactions.
Enzymes are obtained from various sources, with plant and animal extraction or
fermentation from microbes, including genetically engineered microorganisms,
being the most prevalent methods. Food enzymes are extensively employed in food
processing due to their numerous benefits, such as improving texture, flavor,
aroma, preservation, viscosity, and tenderization. Enzymes find wide
application in the baking, fruit juice, cheese-producing, and brewing
Key Market Drivers
Demand of High-Quality Food & Beverages
There has been a notable increase in the
demand for high-quality food and beverages worldwide, driven by consumers'
desire for enhanced taste and nutritional value. This shift in preference from
regular staple food to nutrient-enhanced healthy food products has resulted in
a growing demand for enzymes in the food and beverages industry. Food enzymes
play a crucial role in various food processing methods, including protein and
starch processing. Additionally, they contribute to the improved processing of
raw materials for dairy and alcohol fermentation. The baking sector also
heavily relies on the utilization of enzymes. As a result, food enzymes are
expected to witness significant adoption in the future due to their wide
applicability and high production efficiency.
Awareness About Benefits of Digestive Enzymes Consumption
The awareness of the significance of
healthy food among consumers worldwide is steadily expanding. This knowledge
about nutrition is associated with various factors such as increased
development, pollution, health complications, and changing dietary patterns.
Moreover, government initiatives to
educate rural communities about nutrition, the growing number of working women
and qualified individuals, and the time constraints for meal preparation have
contributed to the rising demand for nutritious food. Additionally, the
increasing population in Asia-Pacific countries, the introduction of new food
categories, access to Western products, and the prevalence of nuclear families
have further fueled the demand for nutritional food.
Each of these contributing factors
underscores the necessity for enzymes in the production of nutritional food.
Enzyme-based products offer high nutrient levels and aid in food digestion,
facilitating the breakdown of food into recombinant proteins, lipids, and
carbohydrates to provide nourishment. Furthermore, as the population emphasizes
larger food categories and prioritizes health, the demand for nutritionally
dense and wholesome food continues to grow. This trend has prompted food
manufacturers to incorporate enzymes into their offerings to address the
nutritional needs of consumers, thereby driving the growth of the global food
for Natural and Clean Label Products
Consumers' increasing preference for natural
and clean label ingredients has driven food manufacturers to use enzymes as a
natural alternative to traditional chemical additives. Enzymes are seen as
safe, effective, and environmentally friendly, aligning with the growing
consumer demand for healthier and sustainable food products. Enzymes can
improve the efficiency of food processing, leading to cost savings for
manufacturers. They accelerate reactions, reduce processing time, and enhance
product quality, making them attractive options for food producers seeking to
optimize their operations.
Preference for Sustainable Food Products
Consumers' increasing preference for
natural and clean label ingredients has driven food manufacturers to use
enzymes as a natural alternative to traditional chemical additives. Enzymes are
seen as safe, effective, and environmentally friendly, aligning with the
growing consumer demand for healthier and sustainable food products. Enzymes
are often used to improve the texture, appearance, and mouthfeel of food
products. They can modify the structure of proteins, starches, and fats,
leading to better taste and overall sensory experience for consumers. Thus,
people are opting for enzyme-based products which is expected to drive the
global food enzymes market in the forecast years.
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Key Market Challenges
Uncertainties Pose a Significant Hurdle to
The growing utilization of dietary
enzymes as processing components in the food industry has led to the rapid evolution
and improvement of safety regulations. Enzymes are categorized as either food
additives or food processing aids under food regulations. The classification of
food enzymes is of utmost importance as it determines the requirement for
pre-market authorization and safety review in certain countries.
Moreover, the variations in elements and
chemical additives across nations and regions create regulatory ambiguities
that hinder market expansion. For instance, in Canada, the United States, and
Japan, all dietary enzymes are regulated as food additives. However, in the
European Union (EU) and Australia, most dietary enzymes are classified as
processing aids, with only a few categorized as additives.
Enzyme regulations as food processing
aids differ significantly among EU member states. These proteins are subject to
the licensing procedure in France, Denmark, Poland, and Hungary. In contrast,
the UK operates under a unilateral approval system, resulting in geographical
disparities. The Asia Pacific region has a diverse regulatory landscape, with
each country's food standards being overseen by its respective authority.
The global harmonization of safety
regulations concerning food catalysts, particularly food additives, is yet to
be achieved. The disjointed and fragmented approach to ingredient regulation is
anticipated to have an adverse impact on the expansion of food enzymes in the
region's food industry.
Stability & Shelf Life and Cost Concerns
Some enzymes are sensitive to environmental
factors such as temperature, pH, and moisture, which can affect their stability
and shelf life. Maintaining enzyme stability during storage and transportation
can be challenging, especially for certain applications and geographic regions.
The production of food-grade enzymes can
be expensive due to the need for specialized facilities, raw materials, and
skilled labor. The cost of enzymes might impact their affordability for some
food manufacturers, particularly smaller or emerging companies.
Key Market Trends
Demand for Plant Based Enzymes
Plant-based enzymes are gaining traction
due to their alignment with vegan and vegetarian dietary preferences. As
consumers increasingly sought plant-based food options, the demand for enzymes
derived from non-animal sources, such as fungi and plants, are on the rise. The
demand for clean label and natural food products are also on the rise.
Consumers are seeking products with fewer artificial additives and chemicals.
Enzymes are gaining popularity as natural processing aids and replacements for
traditional chemical additives, driving their use in various food applications.
Enzyme manufacturers are offering
customized enzyme solutions to meet the specific needs of food processors.
Tailored enzyme formulations could address processing challenges, optimize
yields, and enhance the quality of the final food products. With the increasing
demand for gluten-free products, enzymes that aid in the breakdown of gluten
and improve the texture of gluten-free baked goods were in demand. These
enzymes allowed to produce gluten-free products with better taste and texture.
Moreover, sustainability concerns are influencing enzyme production processes.
Enzyme manufacturers are adopting sustainable practices, such as using
renewable raw materials, optimizing production processes, and reducing waste.
Proteases are enzymes that catalyze the hydrolysis of proteins
into smaller peptides and amino acids. In the realm of meat processing,
proteases play a crucial role in enhancing the tenderness and texture of meat
products. They effectively break down tough connective tissues and proteins,
resulting in meat that is not only more tender but also more flavorful.
Moreover, proteases contribute significantly to the development of distinct
flavors and textures in fermented dairy products such as cheese and yogurt.
A noteworthy example is the recent launch of ProAct 360, the
second-generation protease by the DSM-Novozymes Alliance on June 7, 2021. This
innovative feed solution brings consistent advancements in growth performance,
improved matrix values for essential amino acids, and rapid efficacy. As its
name suggests, ProAct 360 truly embodies a comprehensive understanding of the
requirements of poultry producers, as well as the environmental challenges
associated with poultry production.
Application Type Insights
Based on application, the food enzymes market is categorized
into bakery, dairy, beverages (non-alcoholic beverages, brewing, and alcohol
production), fruit and vegetable processing, starch processing, meat, fish and
egg processing, grain & oilseed processing, and other food applications. By
2023, the bakery segment is projected to capture the largest market share in
the food enzymes market. This dominance is primarily attributed to the
extensive utilization of food enzymes in bakery product manufacturing, the
growing consumption of bakery products, urbanization trends, and ongoing
innovations within the bakery industry.