In 2018, the global enzyme product market reached approximately US$9.3 billion. It is expected that from 2019 to 2025, the market will grow at a compound annual growth rate of 7.1%, reaching a scale of US$14.9 billion. Increasing demand for enzymes in industries such as food and beverages, biofuels, animal feed, and household cleaning will drive market development during the forecast period.
In 2018, the global enzyme product market reached approximately US$9.3 billion. It is expected that from 2019 to 2025, this market will grow at a compound annual growth rate of 7.1%, reaching a scale of US$14.9 billion. Increasing demand for enzymes in industries such as food and beverages, biofuels, animal feed, and household cleaning will drive market development during the forecast period.
Increasing demand for enzymes
In the past 10 years, the increasing demand for high-quality food and consumers' preference for natural flavors have driven market growth. This trend has also promoted the demand for industrial enzymes in processed and flavored foods. These food enzymes act as catalysts to break down the nutrients and vitamins of complex compounds into smaller compounds.
Protein engineering is one of the new ways for enzymes to be used in research and development. Through the invention and production of unique types of enzymes, some reaction processes that do not occur in nature are catalyzed. In the future, this industry may witness an increase in the consumption of enzymes in various applications, such as food processing, protein pre-digestion in baby food, beer sprouting, juice clarification, cheese production, meat tenderization, etc.
In the fields of papermaking, biofuels, contact lens cleaners, rubber processing, biological cleaners and molecular biology, the demand for enzymes is also increasing. Consumers’ awareness of food quality, the surge in population and the massive consumption of dietary supplements are considered to be key factors driving market growth.
Enzymes play a very important role in the development of nutritious food and beverage products. Some customized enzyme solutions and proprietary products can be used for fruit, vegetable, cheese, protein, grain and oil processing. Other food processing industries, such as dairy products, baking, brewing and grain extraction, require customized enzyme solutions to help food manufacturers increase production, improve the quality of final products, reduce costs, optimize resources and reduce environmental pollution.
The development of new drugs and diagnostic solutions in the biotechnology industry, growing demand for drugs, abundant funds, and extensive research and development activities will promote the development of this industry and drive the demand for enzyme products in the next few years.
Enzymes are versatile
Cellulase, lactase, amylase, pectinase and mannanase are important carbohydrases widely used in food and beverage, animal feed, and pharmaceutical industries. Carbohydrases are mainly used as catalysts, responsible for converting carbohydrates into syrups, such as glucose and fructose. The syrup is further used in the food and beverage and pharmaceutical industries to produce prebiotic products, as well as an artificial sweetener called isomaltulose (used in wine and juice).
Amylase and cellulase are used in the catalytic hydrolysis of starch to produce sugar. It is expected that during this forecast period, carbohydrase as a raw material and processing aid will be increasingly used in sugar making, which will promote the growth of this market segment. Other uses of carbohydrases include pharmaceuticals, animal feed, textiles, paper, and biofuels. In Asia-Pacific countries such as India and China, the growing nutraceutical and pharmaceutical industries are expected to drive the demand for carbohydrases during this forecast period.
Lipase is mainly used to catalyze the hydrolysis of fats or liposomes, digest, transport and process dietary liposomes. Lipase has many uses in the food industry (cheese and yogurt fermentation), baking, detergent and biofuel production.
According to channel sources, the global enzyme market can be subdivided into plants, animals, and microorganisms. Important enzymes from plants include amylase, protease, cellulase and lipase. Amylase helps the body break down and absorb starch and carbohydrates. Proteases help break down protein in fish, meat, eggs, poultry, nuts and cheese. Plant-derived cellulase is not naturally produced in the human body. The lipase helps to digest fat.
Microorganism-based enzymes are classified into bacteria, fungi and yeasts. Enzymes derived from mushrooms include phenol oxidase, esterase, and hydrolase. Bacterial enzymes are usually derived from Bacillus. These products are mostly used in the food, pharmaceutical and detergent industries.
Highly concentrated market
North America is an important enzyme market with mature end industries such as food and beverages, pharmaceuticals, laundry detergent, and personal care and cosmetics. Extensive research and development activities are driving the growth of the market in this region. The U.S. government has taken a number of measures to promote the production of biofuels.
Creative Enzymes uses its expertise in enzyme manufacturing to supply customers with enzymes using for life science research and production of medicines, food, alcohol, beer, fruit juice, fabric, paper, leather goods, etc. Products are used worldwide in academic, commercial, and government laboratories in diverse applications, including basic research, drug discovery, cancer research, infectious disease research, microbiology, and personalized medicine. As a reliable supplier, Creative Enzymes supplies products of high quality and competitive cost-effectiveness.
The Naming and Characteristics of Restriction Endonucleases
Restriction enzymes, also known as restriction endonucleases, are enzymes that cut double-stranded DNA. Its cutting method is to cut the bond between the carbohydrate molecule and the phosphoric acid, and then create a nick on each of the two DNA strands without damaging the nucleotides and bases.
Introduction to Classification and Application of Cellulase
The optimum pH of cellulase is generally 4.5 to 6.5, which acts on cellulose and products derived from cellulose. Microbial cellulase is of great significance in converting insoluble cellulose into glucose and destroying cell walls in fruit and vegetable juice to improve the yield of juice.
Which Enzyme Preparations Are Often Used in Fruit and Vegetable Processing?
The so-called fruit and vegetable processing means to maximize the nutrient content of the fruit and vegetable through various processing methods, improve the edible value, and make the color, aroma and taste of the processed product more perfect.
