세계의 식품 효소 시장(-2030년) : 유형별(탄수화물분해효소, 프로테아제, 리파아제, 폴리메라아제, 뉴클레아제), 용도별(식품, 음료), 공급원별(미생물, 동물, 식물), 배합별, 기능적 역할별, 지역별
Food Enzymes Market by Type (Carbohydrases, Proteases, Lipases, Polymerases, & Nucleases), Application (Food & Beverages), Source (Microorganisms, Animals, & Plants), Formulation, Functional Role, and Region - Global Forecast to 2030
상품코드:1859659
리서치사:MarketsandMarkets
발행일:2025년 10월
페이지 정보:영문 415 Pages
라이선스 & 가격 (부가세 별도)
ㅁ Add-on 가능: 고객의 요청에 따라 일정한 범위 내에서 Customization이 가능합니다. 자세한 사항은 문의해 주시기 바랍니다.
한글목차
식품 효소 시장 규모는 2025년 29억 8,000만 달러에서 예측 기간 동안 CAGR 7.2%로 증가하여 2030년에는 42억 달러에 달할 것으로 예측됩니다.
조사 범위
조사 대상 연도
2025-2030년
기준 연도
2024년
예측 기간
2025-2030년
단위
금액(달러)·수량(메트릭톤)
부문
유형·공급원·용도·제제·기능적 역할·지역
대상 지역
북미, 유럽, 아시아태평양, 남미, 중동 및 아프리카
식품 효소 시장은 식품의 품질, 안전성, 가공 효율을 높이는 데 효소가 중요한 역할을 하기 때문에 크게 성장하고 있습니다. 천연 및 클린 라벨 기능성 식품에 대한 소비자 수요가 증가함에 따라 각 지역별로 시장이 확대되고 있으며, 신흥국 시장도 큰 성장 잠재력을 가지고 있습니다. 또한, 기술 혁신, 규제 지원 및 주요 기업의 혁신은 식품 효소의 다양한 응용 분야에 대한 채택을 촉진하여 이 분야를 역동적이고 빠르게 진화하는 시장으로 만들고 있습니다.
"용도별로는 음료 부문이 예측 기간 동안 상당한 CAGR을 보일 것으로 예상됩니다."
이는 맥주 소비량 증가와 지속적인 혁신이 뒷받침하고 있습니다. 기린홀딩스가 2024년 12월에 발표한 2023년 보고서에 따르면, 맥주 소비량은 약 1억 8,790만 킬로리터에 달했으며, 팬데믹 이후 세계 경제가 안정되면서 수요가 소폭 회복된 것으로 나타났습니다. 이러한 안정적인 수요는 양조업의 지속적인 중요성을 보여주며 효소 기술의 주요 분야가 되었습니다. 효소는 양조 효율 향상, 제품 안정성 강화, 지속가능한 생산 실현에 필수적입니다. IFF와 같은 주요 효소 제조업체들은 타겟팅된 제품 출시를 통해 이러한 수요를 활용하고 있습니다. 2023년 11월, IFF는 BCLEAR를 발표했습니다. 이는 높은 콜로이드 안정성, 에너지 및 물 절약, 글루텐 감소를 실현하는 고급 효소 솔루션으로 양조업체의 환경 목표에 부합하는 첨단 효소 솔루션입니다. 또한, 2024년 9월에 출시된 디아젬 놀로(DIAZYME NOLO)는 무알콜 및 저알콜(NOLO) 맥주 시장의 급격한 성장에 대응하여 맛과 풍미를 향상시키면서 제조 비용과 환경적 부담을 줄였습니다. 이러한 혁신은 효소가 진화하는 소비자 기호에 대응할 뿐만 아니라, 양조업체가 보다 스마트하고 지속가능하며 비용 효율적인 음료를 생산할 수 있도록 돕고 있습니다.
"건식 제제 부문은 견조한 성장세를 유지할 전망"
건식 효소는 긴 저장 기간, 취급의 용이성, 산업 식품 제조에서 자동 공급 시스템과의 높은 호환성으로 인해 선호되고 있습니다. 안정성과 낮은 오염 위험으로 인해 자동화 및 폐쇄 루프 재료 처리에 의존하는 스마트 팩토리 환경에 통합하기에 이상적입니다. 이러한 경향은 특히 제과, 제빵, 제과, 가공식품 산업에서 두드러지며, 분말 효소는 식감, 풍미, 보존성을 효율적으로 향상시킵니다. 또한, 건조식품용 효소는 콜드체인을 필요로 하지 않아 비용 효율적인 보관 및 운송이 가능하기 때문에 그 우위를 더욱 확고히 하고 있습니다. 응용 분야 확대와 천연 및 클린 라벨 원료에 대한 수요 증가에 따라 건식 효소 부문은 전 세계적으로 견조한 성장세를 유지할 것으로 예상되며, 기술 혁신과 지속가능하고 효율적인 식품 가공으로의 전환이 성장을 견인하고 있습니다.
"지역별로는 유럽이 큰 비중을 차지할 전망"
이는 첨단 식품 가공 산업, 강력한 규제 프레임워크, 지속가능하고 깨끗한 라벨링 식품 솔루션에 대한 수요 증가에 힘입은 바 큽니다. 이 지역은 강력한 생명공학 생태계와 제품 혁신에 적극적인 효소 제조업체의 탄탄한 기반을 갖추고 있습니다. 이러한 추세를 뒷받침하는 주목할 만한 움직임으로, BRAIN Biotech AG는 2025년 5월 네덜란드 자회사 Breatec B.V.를 완전 인수하여 해당 지역에서의 사업 확장을 발표하였습니다. 이 회사는 네덜란드 아인트호벤(Eindhoven) 인근에 새로운 통합 생산 및 창고 시설을 설립한다고 발표했습니다. 이 시설은 밀가루 및 베이커리용 효소 애플리케이션에 대한 수요 증가에 대응하기 위한 것으로, 유럽 시장에 특화된 효소 솔루션을 개발할 수 있도록 강화된 베이킹 애플리케이션 센터도 함께 운영됩니다. 또한, BRAIN Biotech는 독일 뷔테르보른으로부터의 업무 이전 및 통합을 통해 운영 효율성 향상, 고객 중심 접근 방식 강화, 생산의 일원화를 목표로 하고 있습니다. 이러한 움직임은 식품 효소 분야의 혁신을 촉진하고 생산량을 확대하는 데 있어 이 지역의 전략적 역할을 강조하고 있습니다. 그 결과, 유럽은 앞으로도 세계 식품 효소 시장의 성장을 주도하는 주요 지역이 될 것으로 예상됩니다.
세계의 식품 효소 시장을 조사했으며, 시장 개요, 시장 성장에 영향을 미치는 각종 영향요인 분석, 기술·특허 동향, 법·규제 환경, 사례 분석, 시장 규모 추정 및 예측, 각종 부문별·지역별·주요 국가별 상세 분석, 경쟁 구도, 주요 기업 개요 등의 정보를 정리하여 전해드립니다.
목차
제1장 소개
제2장 조사 방법
제3장 주요 요약
제4장 주요 인사이트
제5장 시장 개요
거시경제 지표
시장 역학
성장 촉진요인
성장 억제요인
기회
과제
AI/생성형 AI가 식품 효소 시장에 미치는 영향
제6장 업계 동향
공급망 분석
밸류체인 분석
무역 분석
기술 분석
고객의 사업에 영향을 미치는 동향/혼란
규제 상황
특허 분석
가격 분석
생태계 분석
Porter's Five Forces 분석
주요 이해관계자와 구입 기준
2025-2026년의 주요 회의와 이벤트
사례 연구 분석
투자와 자금 조달 시나리오
2025년 미국 관세가 식품 효소 시장에 미치는 영향
제7장 식품 효소 시장 : 유형별
탄수화물분해효소
아밀라아제
셀룰라아제
락타아제
펙티나아제
기타
프로테아제
세린 프로테아제
시스테인 프로테아제
아스파르트산 프로테아제
메탈로 프로테이나제
리파아제
미생물 리파아제
동물 유래 리파아제
재조합 리파아제
폴리메라아제와 뉴클레아제
DNA 폴리메라아제
RNA 폴리메라아제
DNA 분해효소
기타
제8장 식품 효소 시장 : 용도별
식품
육제품
유제품
베이커리 제품과 제과 제품
뉴트라슈티컬
기타
음료
주스
양조
기타
제9장 식품 효소 시장 : 공급원별
미생물
세균
균류
재조합/유전자 변형 미생물
식물
파파인
브로멜라인
기타
동물
레닛
펩신, 트립신, 리파아제
제10장 식품 효소 시장 : 제제별
동결건조 분말
액체
기타
제11장 식품 효소 시장 : 기능별
가수분해
연화
보존 기간 연장
기타
제12장 식품 효소 시장 : 기술별
고체 발효
액중 발효
재조합 DNA(rDNA) 기술
천연자원에서 추출
고정화 효소 기술
제13장 식품 효소 시장 : 지역별
북미
미국
캐나다
멕시코
유럽
독일
이탈리아
프랑스
스페인
영국
기타
아시아태평양
중국
인도
일본
말레이시아
싱가포르
인도네시아
베트남
필리핀
한국
호주와 뉴질랜드
기타
남미
브라질
아르헨티나
기타
중동
아프리카
제14장 경쟁 구도
개요
주요 진출 기업의 전략/강점
매출 분석
시장 점유율 분석
시장 순위 분석
기업 평가와 재무 지표
브랜드/제품 비교
기업 평가 매트릭스 : 주요 기업
기업 평가 매트릭스 : 스타트업/중소기업
경쟁 시나리오와 동향
제15장 기업 개요
주요 기업
INTERNATIONAL FLAVORS & FRAGRANCES INC.
ASSOCIATED BRITISH FOODS PLC
DSM-FIRMENICH
NOVONESIS
KERRY GROUP PLC
ADM
ADVANCED ENZYME TECHNOLOGIES
BOLI BIOPRODUCTS
AMANO ENZYME INC.
LESAFFRE CORPORATION
MEGAZYME LTD.
ENZYME DEVELOPMENT CORPORATION
LALLEMAND INC
K-GENIX GROUP
BIOCATALYSTS
기타 기업
SUNSON INDUSTRY GROUP CO., LTD
AUMGENE BIOSCIENCES
CREATIVE ENZYMES
XIKE ENZYMES
ULTREZE ENZYMES
INFINITA BIOTECH PRIVATE LIMITED
FUTURA INGREDIENTS
LEVEKING
ANTOZYME BIOTECH PVT. LTD.
AUMENZYMES
제16장 인접 시장과 관련 시장
제17장 부록
KSM
영문 목차
영문목차
The market for food enzymes is estimated to be USD 2.98 billion in 2025 and is projected to reach USD 4.20 billion by 2030, at a CAGR of 7.2% during the forecast period.
Scope of the Report
Years Considered for the Study
2025-2030
Base Year
2024
Forecast Period
2025-2030
Units Considered
Value (USD) and Volume (Metric Tons)
Segments
By Type, Source, Application, Formulation, Functional Role, and Region
Regions covered
North America, Europe, Asia Pacific, South America, Middle East, and Africa
The food enzymes market is witnessing significant growth as enzymes play a vital role in enhancing food quality, safety, and processing efficiency. Driven by increasing consumer demand for natural, clean-label, and functional foods, the market is expanding across various regions, with emerging economies showing strong potential. Technological advancements, regulatory support, and innovation by leading industry players are further fueling the adoption of food enzymes in various applications, making the sector a dynamic and rapidly evolving one.
"The beverage application segment is estimated to witness a significant CAGR during the forecast period."
The beverage segment is expected to register a CAGR in the food enzymes market, supported by rising beer consumption and continuous innovation. According to Kirin Holdings' 2023 global report released in December 2024, beer consumption reached approximately 187.9 million kiloliters, showing a slight recovery in demand as global economies stabilized post-pandemic. This stable demand highlights the brewing industry's enduring relevance, making it a key application area for enzyme technologies. Enzymes are integral to improving brewing efficiency, enhancing product stability, and enabling sustainable production. Leading enzyme producers like IFF are capitalizing on this demand through targeted product launches. In November 2023, IFF introduced BCLEAR, an advanced enzymatic solution that offers robust colloidal stability, energy and water savings, and gluten reduction-aligning with brewers' environmental goals. Furthermore, the September 2024 launch of DIAZYME NOLO responded to the booming no- and low-alcohol (NOLO) beer market by enhancing taste and mouthfeel while reducing production costs and environmental impact. These innovations reflect how enzymes are not only addressing evolving consumer preferences but also empowering brewers to produce smarter, more sustainable, and cost-effective beverages.
"The dry formulation segment is estimated to maintain robust growth."
Dry enzymes are preferred due to their longer shelf life, ease of handling, and superior compatibility with automated feeding systems in industrial food manufacturing. Their stability and reduced risk of contamination make them ideal for integration into smart factory settings, which increasingly rely on automation and closed-loop material handling. This preference is especially strong in the bakery, confectionery, and processed food industries, where powdered enzymes enhance texture, flavor, and shelf life efficiently. Additionally, dry food enzymes support cost-effective storage and transportation without the need for cold chains, further solidifying their dominance. With expanding applications and rising demand for natural, clean-label ingredients, the dry enzyme segment is expected to maintain robust growth globally, driven by technological advancements and a shift toward sustainable, efficient food processing solutions.
"Europe is estimated to hold a significant share of the global food enzymes market."
Europe is anticipated to hold a substantial share of the global food enzymes market, driven by its advanced food processing industry, strong regulatory framework, and rising demand for sustainable and clean-label food solutions. The region benefits from a robust biotechnology ecosystem and a well-established base of enzyme manufacturers actively engaged in product innovation. A notable development reinforcing this trend is BRAIN Biotech AG's recent expansion in May 2025, in the region, through the complete acquisition of its Dutch subsidiary, Breatec B.V. The company announced the establishment of a new integrated production and warehousing site near Eindhoven, Netherlands, dedicated to addressing the growing demand for flour and bakery enzyme applications. This facility will also feature an enhanced Baking Application Center focused on developing enzyme-based solutions tailored to the European market. By consolidating operations and transferring activities from its Buttelborn site in Germany, BRAIN Biotech aims to improve operational efficiency, strengthen its customer-centric approach, and streamline production under a centralized European hub. These developments underscore the region's strategic role in driving innovation and scaling production in the food enzymes sector. As a result, Europe is well-positioned to continue being a key contributor to the global food enzymes market's growth.
In-depth interviews were conducted with chief executive officers (CEOs), directors, and other executives from various key organizations operating in the food enzymes market:
By Company Type: Tier 1 - 25%, Tier 2 - 45%, and Tier 3 - 30%
By Region: North America - 25%, Europe - 30%, Asia Pacific - 20%, South America - 15%, and Rest of the World (Middle East and Africa) -10%
Prominent companies in the market include BASF SE (Germany), International Flavors & Fragrances Inc. (US), dsm-firmenich (Switzerland), Associated British Foods plc (England), Novonesis Group (Denmark), Kerry Group plc (Ireland), Dyadic International Inc. (US), Advanced Enzyme Technologies (India), Aumgene Biosciences (India), Amano Enzyme Inc. (Japan), F. Hoffmann-La Roche Ltd. (Switzerland), Codexis, Inc. (US), Sanofi (France), Merck KGaA (Germany), and Adisseo (China).
This research report categorizes the food enzymes market by type (carbohydrases, proteases, lipases, polymerases & nucleases, others), application (food, beverages), source (microorganisms, plants, animals), formulation (lyophilized powder, liquid, other), functional role (hydrolysis, tenderization, shelf-life enhancement, others), and region - Global forecast to 2030. The scope of the report covers detailed information regarding the major factors, such as drivers, restraints, challenges, and opportunities, influencing the growth of the food enzymes market. A detailed analysis of the key industry players has been done to provide insights into their business overview, solutions, and services; key strategies; Contracts, partnerships, and agreements. The study includes new product & service launches, mergers & acquisitions, and recent developments associated with the food enzymes market. This report also includes a competitive analysis of emerging startups in the food enzymes market ecosystem.
Reasons to buy this report:
The report will help market leaders/new entrants in this market with information on the closest approximations of the revenue numbers for the overall enzymes and the subsegments. It will also help stakeholders understand the competitive landscape and gain more insights to better position their businesses and plan suitable go-to-market strategies. The report also helps stakeholders understand the pulse of the market and provides them with information on key market drivers, restraints, challenges, and opportunities.
The report provides insights on the following pointers:
1. In-depth Segmentation across Type, Source, and Application: This report offers an in-depth analysis of the food enzymes market, categorizing it by enzyme type (proteases, carbohydrases, lipases, etc.), source (microbial, plant-based, and animal-derived), and application across food and beverage sectors. Such detailed segmentation enables stakeholders to pinpoint high-growth areas, optimize product development, and strategically position offerings along the supply chain.
2. Region-specific Insights with Focus on Emerging Markets: The report provides country- and region-specific analysis, emphasizing opportunities in rapidly growing markets such as Asia Pacific and South America. It explores regional regulatory frameworks, key demand drivers, and investment trends, serving as a critical guide for companies pursuing expansion or localization strategies.
3. Competitive Intelligence and Innovation Landscape: Leading market participants, including Novonesis, IFF, dsm-firmenich, and Kerry Group, are profiled in detail. The report covers recent developments such as new product launches, mergers & acquisitions, facility expansions, and R&D initiatives, helping users benchmark competitors and monitor emerging innovation trends.
4. Demand Forecasts Backed by Data-driven Methodologies: Market sizing and growth projections through 2030 are developed using a combination of top-down and bottom-up approaches, validated by industry experts, trade associations, and official government data. These insights provide reliable guidance for investment planning and market opportunity assessment in the food enzymes sector.
TABLE OF CONTENTS
1 INTRODUCTION
1.1 STUDY OBJECTIVES
1.2 MARKET DEFINITION
1.3 STUDY SCOPE
1.3.1 MARKET SEGMENTATION AND REGIONS COVERED
1.3.2 INCLUSIONS AND EXCLUSIONS
1.3.3 YEARS CONSIDERED
1.4 UNITS CONSIDERED
1.4.1 CURRENCY CONSIDERED
1.5 STAKEHOLDERS
1.6 SUMMARY OF CHANGES
2 RESEARCH METHODOLOGY
2.1 RESEARCH DATA
2.1.1 SECONDARY DATA
2.1.1.1 Key data from secondary sources
2.1.2 PRIMARY DATA
2.1.2.1 Key data from primary sources
2.1.2.2 Breakdown of primary interviews
2.1.2.3 Key insights from industry experts
2.2 MARKET SIZE ESTIMATION
2.2.1 TOP-DOWN APPROACH
2.2.2 SUPPLY-SIDE ANALYSIS
2.2.3 BOTTOM-UP APPROACH
2.3 DATA TRIANGULATION
2.4 RESEARCH ASSUMPTIONS
2.5 RESEARCH LIMITATIONS AND RISK ASSESSMENT
3 EXECUTIVE SUMMARY
4 PREMIUM INSIGHTS
4.1 ATTRACTIVE OPPORTUNITIES FOR PLAYERS IN FOOD ENZYMES MARKET
4.2 NORTH AMERICA: FOOD ENZYMES MARKET, BY APPLICATION AND COUNTRY
4.3 FOOD ENZYMES MARKET, BY APPLICATION AND REGION
4.4 FOOD ENZYMES MARKET, BY TYPE
4.5 FOOD ENZYMES MARKET, BY SOURCE
4.6 FOOD ENZYMES MARKET, BY FORMULATION
4.7 FOOD ENZYMES MARKET: SHARE OF MAJOR REGIONAL SUBMARKETS
5 MARKET OVERVIEW
5.1 INTRODUCTION
5.2 MACROECONOMIC INDICATORS
5.2.1 INCREASE IN RETAIL SALES
5.3 MARKET DYNAMICS
5.3.1 DRIVERS
5.3.1.1 Rising demand for plant-based foods
5.3.1.2 Driving sustainability through enzyme innovation
5.3.1.3 Use of enzymes in various industries
5.3.1.4 Rising global demand for clean-label ingredients
5.3.2 RESTRAINTS
5.3.2.1 Actions of enzymes restricted to various external factors
5.3.2.2 Stringent regulatory guidelines for manufacturers
5.3.2.3 High costs incurred by SMEs who adapt to new technologies
5.3.3 OPPORTUNITIES
5.3.3.1 Demand for natural substitutes of synthetic chemicals
5.3.3.2 Innovations in technologies and a wide industry scope
5.3.3.3 Development of enzymes with longer shelf life
5.3.3.3.1 Encapsulation to enhance shelf life
5.3.4 CHALLENGES
5.3.4.1 Excessive costs of raw materials limiting enzyme usage
5.3.4.2 Concerns over quality used in food & beverages
5.3.4.3 Lack of transparency in patent protection laws
5.4 IMPACT OF AI/GEN AI ON FOOD ENZYMES MARKET
5.4.1 USE OF GEN AI IN FOOD ENZYMES MARKET
5.4.2 CASE STUDY ANALYSIS
5.4.2.1 AI to discover new and fast enzyme production
5.4.2.2 AI Optimization for Enzyme Selection
5.4.3 IMPACT ON FOOD ENZYMES MARKET
5.4.4 ADJACENT ECOSYSTEM WORKING ON GENERATIVE AI
6 INDUSTRY TRENDS
6.1 INTRODUCTION
6.2 SUPPLY CHAIN ANALYSIS
6.3 VALUE CHAIN ANALYSIS
6.4 TRADE ANALYSIS
6.4.1 IMPORT SCENARIO - HS CODE: 350790 ENZYMES AND PREPARED ENZYMES, N.E.S. (EXCL. RENNET AND CONCENTRATES THEREOF)
6.4.2 EXPORT SCENARIO - HS CODE: 350790 ENZYMES AND PREPARED ENZYMES, N.E.S. (EXCL. RENNET AND CONCENTRATES THEREOF)
6.5 TECHNOLOGY ANALYSIS
6.5.1 KEY TECHNOLOGIES
6.5.1.1 Artificial intelligence in enzyme design
6.5.1.2 Precision fermentation
6.5.2 COMPLEMENTARY TECHNOLOGIES
6.5.2.1 Food enzymes and encapsulation
6.5.3 ADJACENT TECHNOLOGIES
6.5.3.1 Solid-state fermentation
6.6 TRENDS/DISRUPTIONS IMPACTING CUSTOMER BUSINESS
6.7 REGULATORY LANDSCAPE
6.7.1 REGULATORY BODIES, GOVERNMENT AGENCIES, AND OTHER ORGANIZATIONS
6.7.2 REGULATIONS
6.7.2.1 North America
6.7.2.1.1 US
6.7.2.1.2 Canada
6.7.2.1.3 Mexico
6.7.2.2 Europe
6.7.2.2.1 EU legislation relevant to food enzymes
6.7.2.3 Asia Pacific
6.7.2.3.1 India
6.7.2.3.2 China
6.7.2.3.3 Australia & New Zealand
6.7.2.3.4 Japan
6.8 PATENT ANALYSIS
6.9 PRICING ANALYSIS
6.9.1 INDICATIVE SELLING PRICE OF KEY PLAYERS, BY TYPE
6.9.2 AVERAGE SELLING PRICE TREND ANALYSIS, BY TYPE
6.9.3 AVERAGE SELLING PRICE TREND ANALYSIS, BY REGION
6.10 ECOSYSTEM ANALYSIS
6.10.1 DEMAND SIDE
6.10.2 SUPPLY SIDE
6.11 PORTER'S FIVE FORCES ANALYSIS
6.11.1 INTENSITY OF COMPETITIVE RIVALRY
6.11.2 BARGAINING POWER OF SUPPLIERS
6.11.3 BARGAINING POWER OF BUYERS
6.11.4 THREAT OF SUBSTITUTES
6.11.5 THREAT OF NEW ENTRANTS
6.12 KEY STAKEHOLDERS AND BUYING CRITERIA
6.12.1 KEY STAKEHOLDERS IN BUYING PROCESS
6.12.2 BUYING CRITERIA
6.13 KEY CONFERENCES AND EVENTS, 2025-2026
6.14 CASE STUDY ANALYSIS
6.14.1 INTERNATIONAL FLAVORS & FRAGRANCES INC. PARTNERED WITH KEMIRA TO EXPAND PRODUCT RANGE
6.14.2 DSM-FIRMENICH COMPANY LAUNCHED NEW ENZYME TO AID BREWERS IN ADJUNCT BREWING
6.14.3 INTERNATIONAL FLAVORS & FRAGRANCES INC. (US) LAUNCHED A NEW ENZYME FOR DAIRY PRODUCTS TO REDUCE LACTOSE LEVELS AND BRING BALANCED SWEETNESS
6.15 INVESTMENT AND FUNDING SCENARIO
6.16 2025 US TARIFF IMPACT ON FOOD ENZYMES MARKET
6.16.1 INTRODUCTION
6.16.2 KEY TARIFF RATES
6.16.3 PRICE IMPACT ANALYSIS
6.16.4 IMPACT ON COUNTRY/REGION
6.16.4.1 North America
6.16.4.2 Europe
6.16.4.3 Asia Pacific
6.16.5 IMPACT ON END-USE INDUSTRIES
7 FOOD ENZYMES MARKET, BY TYPE
7.1 INTRODUCTION
7.2 CARBOHYDRASES
7.2.1 AMYLASE
7.2.1.1 Increasing demand for efficient starch conversion and clean-label bakery & brewing solutions
7.2.2 CELLULASE
7.2.2.1 Growing demand for improved texture, stability, and fiber modification in bakery and beverage products
7.2.3 LACTASE
7.2.3.1 Rising demand for lactose-free dairy products to address intolerance and support digestive health
7.2.4 PECTINASE
7.2.4.1 Rising consumption of premium clear juices and stable fruit-based beverages boosts pectinase demand
7.2.5 OTHER CARBOHYDRASES
7.3 PROTEASE
7.3.1 RISING DEMAND FOR TENDERIZED MEAT, CHEESE TEXTURE ENHANCEMENT, AND PROTEIN HYDROLYSIS IN FUNCTIONAL FOODS
7.3.2 SERINE PROTEASES
7.3.2.1 Broad industrial application in food processing, driven by high catalytic efficiency and stability
7.3.3 CYSTEINE PROTEASES
7.3.3.1 Increased use in meat tenderization and plant-based enzyme applications supporting clean-label trends
7.3.4 ASPARTIC PROTEASES
7.3.4.1 Rising demand for dairy applications utilizing aspartic proteases for efficient milk coagulation
7.3.5 METALLOPROTEASES
7.3.5.1 Expanding utilization in protein hydrolysis for nutritional supplements and functional food applications
7.4 LIPASE
7.4.1 EXPANDING ROLE OF LIPASES IN FLAVOR ENHANCEMENT, FAT MODIFICATION, AND CLEAN-LABEL DAIRY INNOVATION
7.4.2 MICROBIAL LIPASES
7.4.2.1 Growing preference for cost-efficient, stable microbial lipases in dairy, bakery, and flavor industries
7.4.3 ANIMAL-DERIVED LIPASES
7.4.3.1 Continued niche application of animal lipases in traditional dairy and meat-based flavor formulations
7.4.4 RECOMBINANT LIPASES
7.4.4.1 Advancements in genetic engineering driving growth of high-performance recombinant lipases for food applications
7.5 POLYMERASE & NUCLEASE
7.5.1 PRECISION FARMING, HYDROPONICS, AND SOLAR SOLUTIONS DRIVING SUSTAINABLE HORTICULTURE
7.5.2 DNA POLYMERASES
7.5.2.1 Expanding use of DNA polymerases in functional foods and precision fermentation-based enzyme applications
7.5.3 RNA POLYMERASES
7.5.3.1 Rising integration of RNA polymerases in microbial engineering and enzyme expression optimization
7.5.4 DNASES
7.5.4.1 Expanding utilization of DNases in food safety, processing hygiene, and allergen reduction applications
7.6 OTHER TYPES
8 FOOD ENZYMES MARKET, BY APPLICATION
8.1 INTRODUCTION
8.2 FOOD
8.2.1 MEAT PRODUCTS
8.2.1.1 Red Meat
8.2.1.1.1 Rising demand for tenderized red meat with improved texture, flavor, and processing efficiency
8.2.1.2 Poultry
8.2.1.2.1 Increasing demand for tender, flavorful poultry products with enhanced processing efficiency and consistency
8.2.1.3 Processed/Cured Meat
8.2.1.3.1 Growing demand for consistent quality, flavor, and extended shelf life in processed and cured meats
8.2.2 DAIRY PRODUCTS
8.2.2.1 Milk
8.2.2.1.1 Rising demand for lactose-free and functional milk products to meet diverse consumer dietary needs
8.2.2.2 Cheese
8.2.2.2.1 Expanding global cheese consumption and preference for consistent quality through enzyme applications
8.2.2.3 Yogurt
8.2.2.3.1 Rising demand for probiotic and functional yogurts with improved texture and digestibility
8.2.2.4 Ice Cream
8.2.2.4.1 Increasing demand for premium ice creams with superior texture and reduced sugar formulations
8.2.3 BAKERY & CONFECTIONERY PRODUCTS
8.2.3.1 Bread
8.2.3.1.1 Rising consumer preference for fresh, soft bread with extended shelf life and reduced additives
8.2.3.2 Cakes & Pastries
8.2.3.2.1 Growing demand for premium, indulgent bakery products with improved texture, stability, and clean-label formulations
8.2.3.3 Biscuits & Cookies
8.2.3.3.1 Increasing production of consistent, crispy biscuits and cookies with enhanced process efficiency
8.2.3.4 Chocolate & Candies
8.2.3.4.1 Rising demand for reduced-sugar and functional confectionery supported by enzymatic innovations
8.2.4 NUTRACEUTICALS
8.2.4.1 Functional Foods
8.2.4.1.1 Rising demand for functional foods enriched with bioactive compounds and improved digestibility
8.2.4.2 Dietary Supplements
8.2.4.2.1 Expanding global demand for enzyme-based dietary supplements to support digestion and nutrient absorption
8.2.4.3 Protein Hydrolysates
8.2.4.3.1 Growing demand for hydrolyzed proteins in sports nutrition, infant formula, and clinical nutrition
8.2.5 OTHER FOOD PRODUCTS
8.2.5.1 Ready-to-Eat (RTE) Meals
8.2.5.1.1 Rising demand for convenient, ready-to-eat meals with improved quality, stability, and shelf life
8.2.5.2 Sauces and Dressings
8.2.5.2.1 Expanding consumer preference for clean-label sauces and dressings with consistent flavor and texture
8.2.5.3 Packaged Foods
8.2.5.3.1 Rising demand for high-quality packaged foods with natural preservation and extended shelf life
8.3 BEVERAGES
8.3.1 JUICES
8.3.1.1 Apple
8.3.1.1.1 Growing demand for clear, premium apple juices with improved clarity and extraction efficiency
8.3.1.2 Citrus
8.3.1.2.1 Rising consumer demand for high-quality citrus juices with longer shelf life and stable clarity
8.3.1.3 Berry-based Juices
8.3.1.3.1 Increasing demand for antioxidant-rich berry juices with enhanced color, stability, and bioactive release
8.3.2 BREWING
8.3.2.1 Beer
8.3.2.1.1 Rising global beer consumption and need for efficient, high-quality brewing processes
8.3.2.2 Ale
8.3.2.2.1 Expanding craft ale market driven by diverse flavor profiles and artisanal brewing innovation
8.3.2.3 Low-/Alcohol-free Beverages
8.3.2.3.1 Rising health-conscious consumer demand for low-calorie, low-alcohol, and alcohol-free beers
8.3.3 OTHER BEVERAGES
9 FOOD ENZYMES MARKET, BY SOURCE
9.1 INTRODUCTION
9.2 MICROORGANISMS
9.2.1 BACTERIA
9.2.1.1 Rising adoption of Bacillus-derived enzymes for high-yield, stable, and cost-efficient food processing
9.2.2 FUNGI
9.2.2.1 Increasing reliance on fungal enzymes for efficient juice clarification, lactose hydrolysis, and flavor development
9.2.3 RECOMBINANT/ENGINEERED MICROORGANISMS
9.2.3.1 Growing adoption of recombinant strains for high-yield, stable, and customizable food enzyme production
9.3 PLANTS
9.3.1 PAPAIN
9.3.1.1 Rising demand for natural plant-based enzymes supporting clean-label meat processing and functional foods
9.3.2 BROMELAIN
9.3.2.1 Expanding use of bromelain in food processing and nutraceuticals for multifunctional health benefits
9.3.3 OTHER PLANT PROTEASES
9.4 ANIMALS
9.4.1 SHIFT FROM TRADITIONAL ANIMAL-DERIVED ENZYMES TO MICROBIAL AND RECOMBINANT ALTERNATIVES IN FOOD PROCESSING
9.4.2 RENNET
9.4.2.1 Shift from animal rennet to microbial and recombinant chymosin for scalable, ethical cheese production
9.4.3 PEPSIN, TRYPSIN, AND LIPASE
9.4.3.1 Continued relevance of animal proteases for specialized food applications despite microbial alternatives emerging
10 FOOD ENZYMES MARKET, BY FORMULATION
10.1 INTRODUCTION
10.2 LYOPHILIZED POWDER
10.2.1 DEMAND FOR HIGH-STABILITY, HIGH-PURITY ENZYME POWDERS IN SPECIALTY NUTRITION & FUNCTIONAL SECTORS
10.3 LIQUID
10.3.1 GROWING DEMAND FOR EFFICIENT, CONTINUOUS DAIRY & BEVERAGE OPERATIONS
10.4 OTHER FORMULATIONS
11 FOOD ENZYMES MARKET, BY FUNCTIONAL ROLE
11.1 INTRODUCTION
11.2 HYDROLYSIS
11.2.1 RISING DEMAND FOR EFFICIENT DIGESTION AND FERMENTATION ACROSS FOOD & BEVERAGES
11.3 TENDERIZATION
11.3.1 CONSISTENT PRODUCT QUALITY AND ACCELERATED MEAT PROCESSING DEMANDS INCREASED ENZYME USE
11.4 SHELF-LIFE ENHANCEMENT
11.4.1 GROWING FOCUS ON REDUCING FOOD WASTE AND REPLACING SYNTHETIC PRESERVATIVES WITH NATURAL ENZYME SOLUTIONS
11.5 OTHERS
12 FOOD ENZYMES MARKET, BY TECHNOLOGY
12.1 INTRODUCTION
12.2 SOLID-STATE FERMENTATION
12.2.1 REDUCING WATER USAGE IN ENZYME MANUFACTURING
12.3 SUBMERGED FERMENTATION
12.3.1 SCALING ENZYME PRODUCTION WITH LIQUID FERMENTATION
12.4 RECOMBINANT DNA (RDNA) TECHNOLOGY
12.4.1 OPTIMIZING PROTEIN EXPRESSION FOR FOOD APPLICATIONS
12.5 EXTRACTION FROM NATURAL SOURCES
12.5.1 APPLYING NOVEL EXTRACTION METHODS FOR HIGHER YIELD
12.6 IMMOBILIZED ENZYME TECHNOLOGY
12.6.1 STABILIZING ENZYMES FOR CONTINUOUS INDUSTRIAL USE
13 FOOD ENZYMES MARKET, BY REGION
13.1 INTRODUCTION
13.2 NORTH AMERICA
13.2.1 US
13.2.1.1 Growing popularity of no- and low-alcohol (NOLO) beverages-driven by health-conscious consumers drives market
