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The use of enzymes in food processing is an age-old process. In recent years, the advancement in technologies has led to the exploration of enzymes with wide application in food industry, including glucose oxidase. Glucose oxidase is commercially produced from Aspergillus niger and Penicillium glaucum through a solid-state fermentation method. The emerging health trends such as consuming chemical-free, natural products has led to the increased demand for enzymes in the food processing industry. The utilization of glucose oxidase for producing high quality, healthier, clean label foods is driving the growth of the market.
In recent years, the food industry has witnessed robust growth owing to the increasing innovations aimed to deliver products that meet the modern consumer demands for premium, high-quality foods. Primarily, glucose oxidase is used to remove glucose, preventing product browning caused by Mailliard reaction which may occur during food processing operations such as pasteurization of powdered eggs and fruit processing. It is also used in bakery processes to strengthen the gluten network, as a replacement of chemical oxidants, leading to the more stable dough and improved bread quality. The dairy industry finds a huge potential with the utilization of glucose oxidase to improve the stability of probiotic bacteria in yogurt without chemical additives.
The growing awareness of the adverse health effects of chemicals used for food preservation is driving the demand for products with fewer chemicals, less sugar, and cleaner labels. At the same time, consumers look for improved mouthfeel, taste, texture, and appearance of foods along with improved stability and shelf life. Glucose oxidase is extensively utilized in bakery industry to improve dough quality and prevent early spoilage of the product. It provides clean-label product with the same product quality as chemical additives. The increasing demand for high quality bakery products that have a longer shelf life is primarily driving the growth of the global glucose oxidase market.
Key Market Driver -
Rising Demand for Microbial Enzymes in Bakery Industry
Key Market Restraint -
Stringent Safety Regulations for Food Enzymes
Food enzymes are food additives and products with added food enzyme are subjected to regulatory approval. Safety regulations of food enzymes differ among various countries. Food enzymes can cause allergies and can be harmful in case any bacterial toxins or mycotoxins are present in the enzyme. The challenges faced in the process of regulatory approval of microbial enzymes are acting as a major restraint for the growth of the glucose oxidase market.
The key companies operating in the global glucose oxidase market are, Novozymes, Watson, Inc., DuPont, Royal DSM, AB Enzymes, Stern Enzym, Creative Enzymes, Puratos Group NV, Amano Enzyme Inc., and Dydaic International Inc.
The global glucose oxidase market is segmented by type, application, and geography. Food grade glucose oxidase is projected to witness strong growth owing to its growing utilization for various purposes in the food industry. It is primarily used in the bakery industry as a dough improver and to prevent producing high levels of hydrogen peroxide in bread. Glucose oxidase enhances the flavour, aroma, and stability of food products by removing glucose and oxygen from diabetic drinks and egg white. The rising demand for chemical-free foods has a positive impact on the growth of the food grade glucose oxidase segment.
The bakery products segment is expected to witness strong growth. Emerging health and wellness trends have a major influence on the bakery industry. As consumers become more health-conscious, the bakery industry has shifted its focus on producing products that are indulgent as well as perceived to be healthier. Consumers are increasingly looking for healthy bakery products that are produced by utilizing ancient grains that contain a lesser amount of gluten as compared to wheat. These products such as breads tend to dry quickly and become hard & firm in a shorter period of time. Glucose oxidase can compensate these challenges by improving volume, elasticity, and organoleptic properties throughout storage.
North America is projected to exhibit robust growth owing to the increasing innovation and product development activities in food processing industry. The rising trend of organic, vegan products in the region is fuelling the utilization of various food enzymes that enable manufacturers to develop high-quality products. The increasing consumer demand for packaged baked goods that tastes fresh and can be stored for a longer time is driving the innovation to improve product structure and appearance. Europe is expected to witness increasing utilization of food enzymes owing to the emerging trend of free-from foods in the region. The food industry in the region is rapidly adopting the utilization of chemical-free additives that improve product quality as well as stability. The technological advancements in enzyme production and food processing are driving the growth of the market in the region.
In emerging markets such as China and India, the middle-class population is increasing and consumer trends are evolving. Consumer preferences are shifting towards purchasing premium quality products that are free from chemical additives. The rising demand for bakery snacks such as cookies, pastries, and cakes is driving the demand for food enzymes in Asia Pacific. The rising demand for on-the-go and healthier foods that stay fresh for longer periods, can act as a big opportunity for the growth of the microbial enzymes market including glucose oxidase in Asia Pacific.
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