PUNE, India, October 7, 2016 /PRNewswire/ --
2016 global food enzymes market research says developments in protein engineering will be a key trend for market growth as importance of new enzymes or proteins with new functions by changing amino acid sequences by employing recombinant DNA technology increases. Food enzymes are gaining momentum in the manufacture of products in the different application sectors because of their effective catalytic properties. New developments in biotechnology and protein engineering are providing a platform for the efficient development of enzymes with improved properties.
Complete report on food enzymes market spread across 64 pages, analyzing 5 major companies and providing 42 data exhibits now available at http://www.sandlerresearch.org/global-food-enzymes-market-2016-2020.html.
The analysts forecast global food enzymes market to grow at a CAGR of 7.42% during the period 2016-2020. According to the food enzymes market report, one of the key drivers for market growth will be prospects for food enzymes in dairy industry. The production of dairy products such as cheese and lactose-free milk products requires many enzymes. Lipases, lactase, proteases, esterases, and catalase are used significantly in the dairy industry. Proteases such as chymosin are used for coagulating milk proteins for the production of cheese. These enzymes accelerate cheese ripening and aid in the modification of characteristics of cheese such as texture, hardness, and taste.
The carbohydrase segment dominates the food enzymes market and will occupy around 63% of the total market shares over the next four years. The global market for carbohydrase is driven by the growing consumption of food enzymes in brewery and dairy industries. Amylase, cellulose, lactase, mannanases, and pectinase are the most commonly-used carbohydrases. These enzymes break down carbohydrates into starch, which is further used as an ingredient during the manufacture of food products and beverages, nutraceuticals, and other products. They find extensive usage in beverages, vegetables, and fruit juices. Enzymes such as β-amylase present in barley help in the fermentation of carbohydrates.
The food enzymes market in North America was valued at almost $718 million in 2015 and is expected to grow at a CAGR of about 8% by 2020. The North American market for food enzymes is primarily driven by the increasing consumption of proteases and lipases. Such increased consumption in the region is providing new potential and opportunities to vendors to expand their product portfolios in the market. The players will concentrate on producing a wide range of offerings to increase their consumer base in the food enzymes market. The US was the largest revenue contributor in the North American market during 2015.
The following companies are the key players in the global food enzymes market: Amway, BASF, DuPont Danisco, DSM, Novozymes, AB Enzymes, Amano, Aum Enzymes, Nutriteck, and Roche. Order a copy of Global Food enzymes Market 2016-2020 report @ http://www.sandlerresearch.org/purchase?rname=59595.
Global Food Enzymes Market 2016-2020, has been prepared based on an in-depth market analysis with inputs from industry experts. To calculate the market size, the report considers a top-down approach in different application segments.
Another related report is Global Carotenoids Market 2016-2020, carotenoids are a class of phytonutrients found in the cells of a wide variety of plants, bacteria, and algae, which help plants, absorb light energy for the process of photosynthesis. They play an important antioxidant function of deactivating free radicals (single oxygen atoms that can damage cells by reacting with other molecules). Carotenoids are responsible for the bright red, yellow, and orange colors in fruits and vegetables. Browse complete report @ http://www.sandlerresearch.org/global-carotenoids-market-2016-2020.html.
Explore other new reports on Food & Beverage Market @ http://www.sandlerresearch.org/market-research/food-beverage.
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SOURCE Sandler Research