Carbohydrases Market Size, Share & Industry Analysis, By Source (Microbes, Plants, Animals), By Type (Amylases, Cellulases, Pectinases, Others (beta-galactosidases, invertase)), By Application (Food & Beverages [Bakery, Dairy, Beverages, Other processed Foods] Nutraceuticals & Pharmaceuticals, Animal Feed) And Regional Forecast, 2024-2032

The rising trend of consuming clean-labelled, free-from foods is fuelling the demand for enzymes such as carbohydrases in the food industry. There is a significant shift in consumer preferences from chemical ingredients to natural, minimally processed food products. The shift is attributed to the growing awareness of adverse health effects due to the consumption of synthetic ingredients and additives. Carbohydrases fit well with the ongoing trend of natural ingredients as well as reduced cost of the overall processing of food & beverages. Carbohydrases market is expected to witness robust growth owing to their extensive utilization in a myriad of food matrices as compared to the synthetic chemicals.

Carbohydrases are extensively applied for maintaining the textural and organoleptic properties of baked goods, dairy products & beverages. They are used to extend the freshness and in turn, help reducing wastage by increasing the shelf life the product. They can also enhance dough stability and provide a finer, more regular crumb structure in bakery products. Consumers nowadays are more inclined towards natural inputs due to the growing perception that such foods are safer and healthier. The emerging health trends such as the consumption of plant-based proteins, grain-free products, and clean label products are driving the growth of the global carbohydrases market.

The growing demand for all-natural, chemical-free products has led to the increased incorporation of bio-based additives in processed foods, which primarily fuels the growth of the global carbohydrases market. Traditional synthetic chemical treatments are generally non-specific, hard to control, and may create uneven conditions. Food processors are choosing enzymes as a cost-effective and safe alternative to synthetic chemicals. Furthermore, the advancements in biotechnology for the improvement of the enzyme production process considerably drive the growth of the carbohydrases market.

In terms of food legislation, enzymes are categorized into food additives and food processing aids. The pre-market approval, including safety evaluation of food enzymes, is mandatory only for additives in some countries. Furthermore, the definitions for additives and processing aids vary across countries and regions which create regulatory uncertainties that negatively impact the market growth.

Key Players Covered:

The key companies operating in the global bakery enzymes market are, Novozymes, DuPont, F. Hoffmann-La Roche Ltd., AB Enzymes, Koninklijke DSM N.V, Chr. Hansen Holding A/S, BASF SE, Nutritech Enzymes, Amano Enzymes, Inc., and Biocatalysts are the key players operating in the global carbohydrases market.

The microbial enzyme segment is projected to exhibit robust growth performance as they are cost-effective and more stable than plant and animal enzymes. Microbial enzymes can be produced effectively by using various fermentation techniques such as solid-state and submerged fermentations. The large scale production of microbial enzymes is easier than plants and animals. Many enzymes derived from microbes are still unexplored and thus present an untapped opportunity for wider application of novel enzymes from microbes in food sector.

Amylases are expected to witness a promising growth trajectory owing to their extensive application in the brewing and baking industry as flavor enhancement and anti-staling agents to improve bread quality. The application of carbohydrases in food and beverages segment is projected to exhibit substantial growth in the upcoming years. Carbohydrases are usually added to modify dough rheology, gas retention and crumb softness in bakery products such as bread, pastry, and biscuit manufacturing. The growing demand for clean-label, organic, high-quality food & beverages in developed markets drives the sales performance of the food carbohydrases.

Regional Analysis:

The robust growth of the carbohydrases market in North America is attributed to the rising trend of consuming naturally sourced ingredients. The growing perception among consumers that natural additives are healthy & safe is fuelling the demand for food enzymes such as carbohydrases in the region. The increasing demand for high quality processed foods without chemical additives has led to the increased utilization of enzymes in the plethora of food systems. The increasing investments by key giants for the development of innovative solutions such as enzymes with high specificity further propel the growth of the market in the region.  

Europe is expected to witness promising growth owing to the rising trend of organic, vegan and clean-label products. The increasing consumer demand for packaged baked goods that tastes fresh and can be stored for a longer time drives the innovation to improve product structure and appearance. The growing concerns regarding food safety among consumers are expected to fuel the regional market growth in foreseeable years.

Asia Pacific is expected to be the fastest-growing region due to the booming food and beverages industry. The adoption of Western diets that are associated with the growing demand for bakery products, dairy products, and beverages continue to increase in the region. These products are expected to utilize food enzymes in place of synthetic additives amidst growing concerns for sustainability and food safety.

Segmentation

Key Industry Developments

• In November 2019, Royal DSM added two maltogenic amylase enzymes to its BakeZyme portfolio. Both enzymes enable the production of baked foods such as sandwiches and tortilla wraps with longer-lasting softness and sensory properties.


• In February 2018, DuPont launched PowerBake 6000 product which is based on a new enzyme that acts as a strengthening solution, adding tolerance and consistency in bread and buns.