Overview of Food Enzymes Market from 2014 to 2020 by Future Market Insights
Enzymes are the protein produced by live cells which helps in the chemical reactions without being itself changed. Enzymes are used in food processing for various purposes such as to enhance nutritive value, to produce desirable aromas and flavors and mainly to control food appearance and texture.
Enzymes are the protein produced by live cells which helps in the chemical reactions without being itself changed. Enzymes are used in food processing for various purposes such as to enhance nutritive value, to produce desirable aromas and flavors and mainly to control food appearance and texture.
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Report Description<br />
<strong>Enzymes</strong> are the protein produced <strong>by</strong> live cells which helps in the chemical reactions<br />
without being itself changed. <strong>Enzymes</strong> are used in food processing for various purposes<br />
such as <strong>to</strong> enhance nutritive value, <strong>to</strong> produce desirable aromas and flavors and mainly <strong>to</strong><br />
control food appearance and texture.<br />
<strong>Food</strong> processing industry is presently the largest user <strong>of</strong> industrial enzymes acquiring<br />
almost around 40% <strong>of</strong> the USD 400 million markets. <strong>Enzymes</strong> such as amylase is used in<br />
making <strong>of</strong> high fruc<strong>to</strong>se corn syrup, rennet another type <strong>of</strong> food enzyme are used in<br />
cheese making, proteases are used as meat tenderizer, and pullulanase are used in<br />
making <strong>of</strong> lite beer. The North America and Europe are the market leader but in future<br />
demand is expected <strong>to</strong> be more <strong>from</strong> the markets <strong>of</strong> Asia Pacific regions for food<br />
enzymes.<br />
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One <strong>of</strong> the major fac<strong>to</strong>rs driving the growth <strong>of</strong> the food enzymes are their use in the<br />
industry for fermentation. Other fac<strong>to</strong>rs such as their high performance and the<br />
environment benefit associated with it also contributing in the growth <strong>of</strong> the market. In<br />
future, immobilized enzymes are expected <strong>to</strong> replace the batch fermentations for<br />
producing non-nutritive sweetener, amino acids, aspartic acid and tryp<strong>to</strong>phan. In<br />
addition, immobilization <strong>of</strong> rennet can increase the process <strong>of</strong> developing innovative<br />
methods in the fermentation <strong>of</strong> dairy industry.
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