Global Food Enzymes Market (2021 to 2026)

DUBLIN, March 8, 2022 /PRNewswire/ — The “Food Enzyme Market – Forecast 2021 to 2026” report has been added to from offer.

The global food enzymes market is expected to grow at a CAGR of 7.27% to reach US$3.148 billion by 2026, US$1.926 billion in 2019. Food enzymes are enzymes that are suitable for human consumption and are used by the food industry throughout food manufacturing to help improve food safety and quality, as well as process efficiency . They are widely used in the production, processing, preparation and treatment of a variety of food products. Baking, fruit juice, cheese production, and brewing are some of the industries that use enzymes.

Rising demand for processed foods is expected to boost the food enzymes industry. Additionally, technological developments such as enzyme engineering and the introduction of genetically modified enzymes have contributed to the expansion of the food industry.

Food enzymes are essential in all aspects of food processing, from protein to starch. In addition, they are used to improve the processing of raw materials for dairy and alcoholic fermentation. Baking is another notable industry where enzymes play a vital role. Thus, factors such as the multifunctional benefits of food enzymes in a variety of applications and advancements in technology to minimize the use of chemicals are all contributing to the growth of the market. However, a limited operational temperature and pH range may limit market expansion.

North America holds the dominant share of the food enzymes market. Over the projected period, however, Asia Pacific is expected to gain considerable market share in the global food enzymes market. Immobilized enzyme technology for food applications has gained popularity in recent years. Immobilized enzyme technology improves properties of food enzymes such as slow reaction rate, short shelf life and operational stability.

Growth factors

Increase in demand for processed foods

The global demand for processed foods is increasing, mainly due to the expansion of Asia. The significant expansion of the processed food sector is mainly due to China and India. India’s food and grocery market is the sixth largest in the world, according to the Indian Brand Equity Foundation, and its output is expected to reach US$535 billion by 2025-26. India’s food processing sector accounts for 32% of the total food market, is a major industry and ranks fifth in terms of production, consumption, export and expected growth.

Moreover, according to Food export, China is the fifth largest market for U.S. processed food exports, totaling approximately US$1.7 billion in 2020, an increase of 12% compared to the previous year. The middle class population is growing and rising disposable incomes along with a busy schedule are helping to expand the market. Food enzyme applications increase the freshness of finished products, extending the shelf life of ready meals while retaining flavor, color and texture.


Restricted temperature and pH operational range

The activity of food enzymes is strongly affected by environmental factors. A reduction in temperature dramatically reduces the reaction rate, while thermal agitation degrades the food enzyme structure, rendering it non-functional. Varying the pH outside of the food enzyme’s operating range decreases enzyme activity and can eventually lead to irreversible denaturation.

Impact of COVID-19 on the food enzymes market

The COVID-19 pandemic has placed unforeseen pressures on food systems, posing a host of critical challenges. COVID-19 is expected to have considerable influence on the food enzymes market as the current pandemic has highlighted the need for safe, healthy and nutritious food. The pandemic has strained food supply systems, causing bottlenecks in agricultural labour, processing, transport and logistics, as well as significant fluctuations in demand. The majority of these interruptions are the result of regulations put in place to slow the spread of the virus. In the face of these challenges, food supply systems have shown extraordinary resilience. As ingredient sales are spread across countries, prominent players in the food enzyme industry have begun to develop regional production. The R&D and commercial departments are also improving the supply chains for the distribution of raw materials.

Main topics covered:

1. Introduction

2. Research methodology

3. Executive Summary

4. Market dynamics
4.1. Market factors
4.2. Market constraints
4.3. Porter’s Five Forces Analysis
4.3.1. Bargaining power of suppliers
4.3.2. The bargaining power of buyers
4.3.3. The threat of new entrants
4.3.4. The threat of substitutes
4.3.5. Competitive rivalry in the industry
4.4. Industry Value Chain Analysis

5. Food Enzyme Market Analysis, By Type
5.1. introduction
5.2. Amylase
5.3. Protease
5.4. Lipase

6. Food Enzyme Market Analysis, By Source
6.1. Microorganisms
6.2. Plants
6.3. Animals

7. Food Enzyme Market Analysis, By Application
7.1. introduction
7.2. Beverages
7.3. Processed foods
7.4. Dairy products
7.5. Others

8. Food Enzyme Market Analysis, By Geography
8.1. introduction
8.2. North America
8.2.1. United States
8.2.2. Canada
8.2.3. Mexico
8.3. South America
8.3.1. Brazil
8.3.2. Argentina
8.3.3. Others
8.4. Europe
8.4.1. UK
8.4.2. France
8.4.3. Germany
8.4.4. Italy
8.4.5. Others
8.5. Middle East and Africa
8.5.1. Saudi Arabia
8.5.2. United Arab Emirates
8.5.3. Others
8.6. Asia Pacific
8.6.1. Japan
8.6.2. China
8.6.3. India
8.6.4. Thailand
8.6.5. Taiwan
8.6.6. Indonesia
8.6.7. Others

9. Competitive environment and analysis
9.1. Key Players and Strategic Analysis
9.2. Emerging players and market profitability
9.3. Mergers, acquisitions, agreements and collaborations
9.4. Supplier Competitiveness Matrix

10. Company Profiles
10.1. Amway
10.2. AB enzymes
10.3. Advanced Enzyme Technologies
10.4. DSM
10.5. Novozymes
10.6. Megazyme
10.7. Biocatalysts
10.8. Dupont
10.9. Amano Enzyme Inc.
10.10. Kerry Inc.

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