Food Enzymes Market

The global food enzymes market is projected to witness significant growth during the review period, exhibiting a CAGR of 5.40%. The market was estimated to be USD 2,508.40 million in 2021 and is expected to reach a value of USD 3,982.81 million by the end of the forecast period (2022-2030).

Based on type, the carbohydrase segment accounted for a market share of 38.39% in 2021 and is expected to exhibit a CAGR of 5.65% during the forecast period owing to the presence of major players providing carbohydrase which is further used in various applications. For instance, Novozymes, provides a group of enzymes called carbohydrases which facilitate the conversion of carbohydrates into simple sugars. To aid in the hydrolysis of (1,4)- and (1,6)-alpha-D-glucosidic bonds at the non-reducing ends of polysaccharides, Novozymes provides a variety of carbohydrase products. This makes it possible to create specific cyclodextrins that can break down carbs like starch and dextran into smaller molecules. Moreover, the term "carbohydrase" is generally understood to refer to a variety of enzymes involved in the hydrolysis and synthesis of carbohydrates, including amylases and invertases used in the production of syrups from starch and sucrose; -glucosidase used in the processing of fruit juices and wine, specifically for flavor enhancement and the production of oligosaccharides; glucosyltransferases for the synthesis of isomaltulose.

Based on application, the beverages segment accounted for a market share of 18.33% in 2021 owing to the wide usage of food enzymes in beverages sector coupled with the growing innovations by major players. For instance, in May 2021, Novozymes launched Formea Prime to assist the industry in producing better-tasting protein beverages that customers want to purchase. Furthermore, in November 2021, a global processing company and EnginZyme, a pioneer in the development of cell-free biomanufacturing techniques, have joined forces to create new methods for producing food and beverages. The collaboration demonstrates the need for innovative technological solutions in the food business to reduce waste and create healthier ingredients. Although enzymes are frequently used in the food production process, their application is mainly constrained by economic factors. The use of enzymes is expanded by the EnginZyme technology because it makes better, more environmentally friendly products available by conducting cost-effectively valuable conversions. It can access new ingredients motivated by widespread consumer trends in the food industry, such as reduced sugar content and alternative proteins, and transform waste streams and associated costs into new products and revenues.

Furthermore, the increasing usage of food enzymes in the baking and confectionary industry is a vital factor boosting its market growth. For example, food enzymes are typically used to change product softness in cake production, decrease acrylamide formation in bakery goods, and modify dough rheology, gas retention, and crumb softness in the production of bread, pastry, and biscuits. The levels of the enzymes are typically very low, and they can be added singly or in complex mixtures that may work synergistically in the production of baked products. Furthermore, proteases are also used in the large-scale industrial production of bread, baked goods, crackers, and waffles. These enzymes can be introduced to reduce the time needed to mix the dough, to make sure the dough is uniform, to control the texture of the bread and to enhance flavor. Additionally, while proteolysis breaks down peptide bonds, proteases have largely taken the place of bisulfite, which was previously used to regulate consistency by reducing gluten protein disulfide bonds. The result is a similar weakening of the gluten network in both situations. A fungus-derived acid protease is used to alter mixtures with a high gluten concentration in the production of bread.

The mixture partially hydrolyzes when proteases are added, becoming soft and simple to draw and knead. Additionally, proteases are commonly included in dough preparations. Due to their effects on the gluten network or gliadin, these enzymes have a significant influence on the rheology of the dough and the quality of the bread. Additionally, proteases are used in the production of cakes, pastries, and biscuits. They reduce the elasticity of the gluten by interacting with the proteins in wheat flour, which causes the shrinkage of dough or paste after shaping and sheeting. For example, hydrolysis of the glutenin proteins, which give dough its elasticity, significantly improves the spread ratio of cookies.

Besides this, increasing knowledge of the nutritional and health advantages of food enzymes is another factor boosting its market growth. For example, food can be "pre-digested" in the stomach using food enzymes, which operate over a very broad pH range. Food enzymes can help the body's digestive reaction and alleviate digestive symptoms by being pre-digested. Apart from this, technological developments to promote the growth of food enzymes may serve as an opportunity for market growth. However, the regulatory uncertainties may serve as a restraint for its market growth.