Consumer tastes and tectonic upheavals in the current status quo continue to have an impact on the dairy enzymes industry. According to a new study, sustained demand from cheese and yoghurt manufacturers, along with the ubiquitous ‘digestive wellness’ trend, presents a flood of prospects. The fledgling infant formula landscape has given demand a boost, since its application scope has expanded from enhancement and quality enrichment to include the young infant formula landscape.
The global market for dairy enzymes is expected to develop at a rate of more than 2x until 2031. The market is expected to be worth roughly US$ 700 million by 2021. Cheese-making applications are expected to become the most popular, with sales of US$ 150 million in the previous year and a CAGR of 7% through 2031.
Key Segments Covered
- Carbohydrate Dairy Enzymes
- Protease Dairy Enzymes
- Polymerase & Nuclease Dairy Enzymes
- Lipase Dairy Enzymes
- Phytase Dairy Enzymes
- Other Dairy Enzymes
- Plant-based Dairy Enzymes
- Animals & Micro-organisms-based Dairy Enzymes
- Dairy Enzymes for Milk
- Dairy Enzymes for Cheese
- Dairy Enzymes for Ice Creams & Desserts
- Dairy Enzymes for Yogurt
- Dairy Enzymes for Whey
- Dairy Enzymes for Infant formula
- Dairy Enzymes for Other Applications
Leading producers of dairy enzymes are striving to take advantage of new developments in order to provide new products to the market.
Amano Enzyme introduced UmamizymeTM Pulse in March 2021, a non-GMO enzyme designed for use in a variety of plant protein products to provide a pleasant, savoury (umami) flavour, similar to that supplied by monosodium glutamate (MSG), as well as a sensation of richness and complexity (kokumi).
Novozymes stated in September 2021 that it will debut five robust biological solutions to help North American farmers boost production and fertility while also increasing biocontrol application. This will assist the agricultural business in addressing nutritional availability and efficiency concerns.
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