Food Enzymes Market Analysis 2018

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Food enzymes act as highly selective catalyst and function in the metabolic reactions and in the inter conversion of complex molecules to smaller ones. Enzymes form an integral part of the global food additives industry. These are primarily involved in conversion of carbohydrate to carbohydrase, protein to protease, and lipid to lipase. Food enzymes such as carbohydrase, protease, and lipase have anti-staling, digestive, and softening properties, which increase the shelf life of foods. The advent of many such versatile functions has escalated their usage in application-specific ingredients and new upscale end-use products.

Carbohydrase has diverse applications within the food industry, making it the largest type of food enzyme, accounting for almost 70% of the market. Protease and lipase both have their major application in dairy sector. They are mainly produced from microbial sources because of lower production cost and higher productivity. Comparatively, plants and animal are the depleting source of enzymes. U.S. is one of the largest players in foods enzymes business due to excessive demand for processed food products, followed by China. In Europe, Western Europe represents one of the largest markets of the increased consumption of processed food.