Food Enzymes Market - Forecasts from 2024 to 2029

The global food enzymes market is projected to grow at a CAGR of 7.76% to reach US$6.882 billion by 2029, from US$4.078 billion in 2022.

Food enzymes are enzymes that are suitable for human consumption and are utilized by the food industry throughout food manufacturing to assist in enhancing food safety and quality, as well as process efficiency. They are widely used in the manufacture, processing, preparation, and treatment of a wide range of food products.  Baking, fruit juice, cheese production, and brewing are among the industries that use enzymes.

The rise in demand for processed foods is likely to boost the food enzyme industry. Furthermore, technological developments such as enzyme engineering and the introduction of genetically modified enzymes have helped the expansion of the food industry.

Food enzymes are crucial in all aspects of food processing, from protein to starch. Furthermore, they are utilized to enhance raw material processing for dairy and alcohol fermentation. Baking is another notable sector in which enzymes play an essential role.

Thus, factors such as the multifunctional advantages of food enzymes in a variety of applications and technological advances to minimize chemical usage all contribute to the market’s growth. However, a limited temperature and pH operational range may limit market expansion.

Market Drivers:

Demand for processed foods:

A rise in the demand for processed foods Global demand for processed foods is increasing, owing primarily to expanding economies in Asia. China and India are primarily responsible for the significant expansion of the processed food sector. 

The Indian food and grocery market is the world's sixth-largest, according to the Indian Brand Equity Foundation, and its production is anticipated to reach US$535 billion by 2025-26. The Indian food processing sector accounts for 32% of the total food market, is a major industry, and ranks fifth in terms of output, consumption, exports, and anticipated growth.

Market Restraint:

Temperature and pH operational range restrictions:

The activity of food enzymes is heavily affected by environmental factors. A reduction in temperature dramatically reduces the reaction rate, whereas 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

Global food enzymes market segmentation by source into microorganisms, plants, and animals.

The segmentation of the global food enzymes market by source includes microorganisms, plants, and animals. Microorganisms, such as bacteria and fungi, present a cost-effective option for enzyme production due to their relatively low cultivation expenses.

Plants offer a narrower range of enzyme types compared to microorganisms, making them less common sources for enzyme extraction. Animals contribute to enzyme availability for food applications, although to a lesser extent compared to microorganisms and plants.

North America is anticipated to hold a significant share of the food enzyme market:

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

Market Developments:

• September 2023Novozymes launched a groundbreaking biosolution aimed at redefining the plant-based meat experience by improving texture and enticing more consumers to opt for plant-based alternatives. Vertera® ProBite was introduced as an innovative solution to the plant-based meat sector, introducing fresh avenues for developing both current and future plant-based meat products with enhanced texture and consumer-friendly labeling.
• May 2023- DSM-Firmenich introduced Maxilact®Next, touted as the market's fastest pure lactase enzyme for enhancing lactose-free dairy production efficiency. The newly unveiled solution represented the most efficient and pure lactase available on the market at the time. Maxilact®Next outpaced the previous fastest market reference utilized in milk processing, boasting a 25% reduction in hydrolysis time when dosed at equivalent levels.

Market Segmentation:

By Type

• Amylase
• Protease
• Lipase

By Source 

• Microorganisms
• Plants
• Animals

By Application

• Beverages
• Processed Food
• Dairy Products
• Others

By Geography

• North America
• USA
• Canada
• Mexico
• South America
• Brazil
• Argentina
• Others
• Europe
• Germany
• France
• UK
• Italy
• Others
• Middle East and Africa
• Saudi Arabia
• UAE
• Others
• Asia Pacific
• China
• Japan
• India
• Indonesia
• Taiwan
• Thailand
• Others