Italy food enzymes market is projected to grow at a CAGR of 7.56% during the forecast period (2020-2025).
Key Highlights
- Enzymes have become an important area of biotechnology; the use of enzymes has expanded rapidly into a variety of food applications owing to their effectiveness, accuracy, and possibility of replacing additives.
- Numerous public and private investments on research and developments of these enzymes have widely catered to the market studied. Although there are still enormous opportunities for development, especially in the bakery and beverage segment. Moreover, the rising consumer awareness towards natural enzymes paved a way for the market growth in the country.
- On the other hand, stringent government regulations restrict the market for regulation 1332/2008 on food enzymes introduced harmonized rules for their scientific evaluation and authorization in the EU. Articles 10-13 of Regulation 1332/2008 set out specific labeling requirements.
Key Market Trends
Increasing Demand of Convenient and Packed Food is Likely to Fuel the Market Growth
The country’s inclination towards convenient and packed food is drastically driving the market studied owing to its wide application in bakery, soups and other processed foods. In many instances, the use of enzymes has been proved to decrease the volumes and toxicity of byproducts and effluents. Therefore, the players are investing a huge amount on research and developments to introduce innovative enzymes in order to provide good-quality processed food to satiate the growing demand put up by Italian consumers. Pectinases are the most commonly used enzyme in the fruit juice industry of the country because they increase juice yields and accelerate juice clarification, thus, increasing its role in beverage industry applications.
Bakery Application Dominates the Overall Market
In Italy, the demand for bakery products is very high, especially for bread. In bread production, alpha-amylase used as an ingredient offers several benefits such as improved softness, longer shelf-life, and even reduced baking time, as in the case of pre-baked bread. Food enzymes inclusive of lipases, proteases, cellulases, amylases, and others are widely used in the other bakery products as it accelerates yeast fermentation and boost leavening for optimum dough expansion during proofing and baking and also to improve dough stability and shelf life of end products.
Competitive Landscape
The market studied is competitive owing to the presence of several global players trying hard to maintain their position in the Italian food enzymes market. The players are adopting strategies such as product innovation and mergers and acquisitions. The market sees growth opportunities in the country as food enzymes reduce water, energy and wastage costs and thus, aiding in the convenient processing of the food products.
Additional Benefits:
- The market estimate (ME) sheet in Excel format
- 3 months of analyst support
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