Dairy Enzymes Market Size, Share, and Industry Analysis By Type (Lactase, Chymosin, Microbial rennet, Lipase, and Others), By Source (Plant, Animal, and Microbes), By Application (Milk, Cheese, Ice Cream & Desserts, Yogurt, Whey, Infant Formula, and Others), and Regional Forecast till 2032

The global dairy enzymes market is anticipated to expand noticeably. This growth is attributable to the mounting rate of occurrence of lactose intolerance and growing demand for dairy products. Dairy enzymes are complex ingredients, it acts as catalyzes and widely utilized in various dairy products processing. This food enzyme is usually employed for food processing due to their several advantages. This ingredient improves texture, flavor, fragrance, and tenderization of the final foodstuff.

• According to the Economic Research Service- USDA (ERS-USDA), about 540 dairy processing plants using enzymatic treatment in the U.S.

They are often processed by fermentation methods. They can be feed-batch and continuous fermentation processes that are generally exploited in commercial production of ingredients worldwide.

Dairy Enzymes Market Driver

Rising Insistence for Lactose-Free Foodstuffs and Advancements in Enzyme Technology Impel Market Growth

The growing aspect is the increasing necessity for processed and lactose-free foodstuffs is boosting market progress. The rising rate of lactose intolerance among people is shifting customer preference for digestive-friendly foodstuffs. It is heightening demand for the substance such as lactase, which helps in breakdown lactose in milk products.

• According to the Trade and economic Security – European Commission, about 7200 dairy ingredients involving enzymes were exported by the EU.

Furthermore, escalating innovation in enzyme technology is propelling market growth. It is offering innovative enzyme engineering, which include development of non-animal rennet for vegetarian cheese production and high-yield lactase enzyme. They are enhancing the effectiveness and specificity of the agents and attract diverse consumers. In addition, the growing dairy sector across the world is supporting market growth. It is providing dairy consumption such as yogurt, infant formula, and cheese that are necessitating employment of the enzymes in dairy processing.

Dairy Enzymes Market Restraint

Regulatory and Labeling Constraints and High Production Costs Impede Market Growth

The off-putting factor for market growth is the conformity with regulatory standards set by various agencies. Imposition of policies regarding production of the agent is required to fulfill the sets of rules, regarding genetically modified organisms and allergen labeling are posing obstruction for market growth.

Furthermore, the growing requirement for high production cost for firms is impeding market growth. It is deterring small-scale manufacturers who are price-sensitive from penetration into the market. In addition, growing skepticism of customers regarding biotechnology is hampering market expansion. Consumers are reluctant to use products driven by biotechnology or GMO that declines demand for few dairy enzymes and impacts market growth.

Dairy Enzymes Market Opportunity

Integration of AI in Enzyme Engineering and Emerging Markets Create Opportunity for Market Growth

One of the significant opportunities for market growth is the rising incorporation of artificial intelligence (AI) and machine learning to enzyme engineering. This integration of advanced technologies is providing more efficient and targeted solutions that are drawing the attention of many end-users.

• According to the Hong Kong Trade Development Council (HKTDC), about 394 retail dairy product listings using enzyme claims in the Asia

Furthermore, expansion of emerging markets in the developing regions is presenting great options for market growth. Mounting urbanization and increasing spending incomes of people is boosting demand for the product. Changing dietary habits favoring consumptions of dairy products is bolstering market growth. In addition, growing development of plant-based and microbial enzymes is fostering market growth. They are shifting customer’s inclination of customers for vegan diets, boosting development of non-animal-derived enzymes and catering to a wide range of customer base.

Segmentation

Key Insights

The report covers the following key insights:

• Growing Inclination towards Plant-Based Products and Expansion of Dairy Sectors by Key Countries
• Implementation of Advanced Techniques in Manufacturing Process by Key Companies
• Drivers, Restraints, Trends, and Opportunities
• Business Strategies Adopted by Key Players
• Consolidated SWOT Analysis of Key Players
• Key Industry Developments (Mergers, Acquisitions, Partnerships)

Analysis by Type

Based on type, the dairy enzymes market is divided into lactase, chymosin, microbial rennet, lipase, and others.

The lactase segment is dominating in the market, driven by their simpler sugars that assist in production of digestible products. Rising necessity for lactose-free dairy products boosts segment growth.

The lipase segment is projected to grow in the market due to their assisting in hydrolysis of milk fat. Rising demand for premium quality dialer foodstuff along with diverse textures and flavor are attaching customers.

Analysis by Source

Based on source, the dairy enzymes market is divided into plant, animal, and microbes.

The microbes segment is dominating in this market, driven by its properties such as stability, high efficiency, and less expensiveness. Rising exploitation of this enzyme in production of dairy products is fueling segment growth.

The plant segment is projected to expand in this market owing to rising preference of their natural and clean-label appeal by consumers. It is utilized in making plant-based dairy substitutes to cater vegan consumers.

Analysis by Application

Based on application, the dairy enzymes market is divided into milk, cheese, ice cream & desserts, yogurt, whey, infant formula, and others.

The milk segment is leading in the market, attributable to the increasing consumption of milk-based foodstuffs worldwide. Rising demand fortified milk products fostering segment expansion.

The infant formulation is estimated to grow due to escalating exploitation of the ingredients for high-quality and easily edible products for infants. It offers enhanced nutritional values and mimics the natural composition of breast milk.

Regional Analysis

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Based on geography, the market has been studied across North America, Europe, Asia Pacific, Latin America, and the Middle East & Africa.

The North America region dominates in the market, driven by growing consumers’ fondness for lactose-free goods. Rising utilization of advanced biotechnology infrastructure is encouraging demand for the product. In addition, rising support from governments and changing eating habits of consumers are propelling market growth.

Europe is witnessing substantial market growth, caused by growing adoption of the tradition of cheese and yogurt consumption by people in this region. Imposition of stringent quality standards by the government on the products is contributing to market growth. Moreover, rising utilization of specialized dairy enzymes in various countries is supporting market growth.

Asia Pacific is expected to grow at a fast growth rate in this market, caused by swift urbanization. Rising consciousness regarding health among the population is fostering demand for the ingredients. Moreover, rising salaries of middle-class people and changing in their dietary habits, supporting demand for the product and propelling market growth.

Key Players Covered

The report includes the profiles of the following key players:

• Chr. Hansen (Denmark)
• DowDuPont (U.S.)
• DSM (Netherlands)
• Novozymes (Denmark)
• Kerry Group (Ireland)
• Advanced Enzymes Technologies (India)
• Amano Enzymes (Japan)
• Fytozimus Biotech (India)
• Biocatalysts (U.K.)
• SternEnzym (Germany)

Key Industry Developments

• In November 2024, IFF launched its novel next generation enzymatic texturing solutions, TEXSTAR. They aim to offer essential viscosity with stabilizers and can change the texture of plant-based fresh fermented products.
• In June 2023, DSM-Firmenich unveiled its new lactase enzyme, Maxilact Next, which is more efficient in lactose-free dairy production. They help to dose hydrolysis faster, as compared to former market reference for milk processing and reduce processing time by same dosage.
• In June 2021, International Flavors & Fragrances, Inc., launched its new dairy enzyme Nurica. The intended to aids in the natural production of a higher yield of prebiotic GOS fibers to management of lactose intolerance and optimize of fiber intake.