Food Fungal Enzyme Market

Growing Popularity of Specialty Diets Expanding the Market for Food Fungal Enzymes

The global food fungal enzyme market is set to enjoy a valuation of US$ 390 Million in 2023 and further expand at a CAGR of 7.6% to reach US$ 810 Million by the end of 2033.

Food manufacturers are increasingly using fungal enzymes to produce gluten-free and low-carbohydrate products that meet consumer demand. This has contributed to the growth of the food fungal enzyme market, as food manufacturers are investing in research and development to develop new fungal enzyme products that can be used in gluten-free and low-carbohydrate food products.

Report Attributes	Details
Food Fungal Enzyme Market Size (2022A)	US$ 357 Million
Estimated Market Value (2023E)	US$ 390 Million
Forecasted Market Value (2033F)	US$ 810 Million
Global Market Growth Rate (2023 to 2033)	7.6% CAGR
North America Market Share (2023)	~ 23.6%
Europe Market Growth Rate (2023 to 2033)	~ 29.8% CAGR
United States Market Growth Rate (2023 to 2033)	~ 7.6% CAGR
Market Share of Top 3 Countries	~ 35.7%
Key Companies Profiled	AB Enzymes GmbH; Amano Enzyme Inc.; Biocatalysts Limited; Chr. Hansen Holding A/S; DSM NV; DuPont de Nemours, Inc.; Jiangsu Boli Bioproducts Co., Ltd.; Kerry Group plc; Novozymes A/S; Specialty Enzymes & Probiotics

Sales Analysis of Food Fungal Enzyme (2018 to 2022) Vs. Market Forecast Outlook (2023 to 2033)

The food fungal enzyme market is a rapidly growing industry that involves the use of fungal enzymes in the production of various food products. The food fungal enzyme market is driven by several factors, such as the growing demand for processed and convenience foods, increasing consumer demand for natural and clean label ingredients, growing demand for gluten-free and low-carbohydrate products, and stringent food safety regulations.

Owing to the aforementioned market dynamics, the global market is anticipated to witness of 7.6% CAGR, projected to create absolute dollar opportunity of US$ 420 million during the forecast period.

• Short Term (2023 to 2026): Consumers are increasingly looking for natural and healthy food products, which has led to an increase in demand for food fungal enzymes. Fungal enzymes are seen as a natural and safe alternative to synthetic enzymes, and are therefore being used in a wide range of food products, such as dairy, meat, and bakery products.
• Medium Term (2026 to 2029): Advances in enzyme production technology have made it easier and more cost-effective to produce food fungal enzymes. This has led to an increase in the availability of food fungal enzymes, which has in turn contributed to the growth of the food fungal enzyme market.
• Long Term (2029 to 2033): The global food industry is expanding rapidly, driven by factors such as population growth, urbanization, and rising incomes. Governments around the world are also increasingly regulating the use of synthetic enzymes in food production.

Over the 2018 to 2022 historical period, the global food fungal enzyme market registered a CAGR of 10.1%, and according to Fact.MR, a market research and competitive intelligence provider, the market is projected to exhibit growth at 7.6% CAGR between 2023 and 2033.

How Increasing Awareness in the Health Benefits from Enzymes Uplifting Market Growth?

Enzymes play a critical role in breaking down food into smaller molecules that can be easily absorbed by the body. This helps to improve digestion and nutrient absorption, which can contribute to overall health and well-being. Enzymes can help to reduce digestive discomfort, such as bloating, gas, and indigestion, by breaking down complex carbohydrates, proteins, and fats into simpler molecules that are easier to digest.

As consumers become more aware of these health benefits, they are increasingly seeking out food products that contain enzymes, including fungal enzymes. This is driving the growth of the food fungal enzyme market, as food manufacturers are responding to this demand by incorporating fungal enzymes into their products.

Will Increasing demand for Gluten-Free and low Carbohydrate Products drive the growth in Food Fungal Enzyme Market?

Fungal enzymes are widely used in the production of gluten-free and low-carbohydrate products, such as bread, pasta, and baked goods, to improve the texture and flavor of the final product. The demand for gluten-free and low-carbohydrate products is increasing due rising prevalence of celiac disease and other gluten-related disorders, which has led to an increase in demand for gluten-free products. Secondly, there is a growing awareness of the health benefits of a low-carbohydrate diet, which has led to an increase in demand for low-carbohydrate products.

Food manufacturers are increasingly using fungal enzymes to produce gluten-free and low-carbohydrate products that meet consumer demand. This has contributed to the growth of the food fungal enzyme market, as food manufacturers are investing in research and development to develop new fungal enzyme products that can be used in gluten-free and low-carbohydrate food products.

How demand for processed and convenience food is Driving the Demand?

Fungal enzymes can improve the efficiency of food processing by accelerating various reactions involved in food production, such as fermentation, proteolysis, and lipid hydrolysis. This can help to reduce production costs and increase the overall output of processed foods, which is particularly important for the production of high-volume food products, such as bread, cheese, and beverages.

Fungal enzymes are also used in the production of new food products, such as low-fat dairy products, functional foods, and probiotic foods. These products offer health benefits and cater to the growing demand for natural and healthy food products.

What Factors are Restraining the Market Growth?

The production of fungal enzymes involves high capital investment, and the process is complex and time-consuming. This results in high production costs, which can make food fungal enzymes less affordable for small and medium-sized food manufacturers. Fungal enzymes have a limited shelf life, and they can lose their activity over time. This makes it challenging for food manufacturers to maintain consistent quality and efficacy of the final product.

Many consumers are not aware of the benefits of fungal enzymes in food products, and they may not be willing to pay a premium price for products containing these enzymes. This can limit the demand for food fungal enzymes in the market. The regulatory environment for food enzymes is complex and varies across different regions and countries. Obtaining regulatory approval for new fungal enzyme products can be a lengthy and costly process, which can hinder the market growth.

Country-wise Insights

What are the Factors Contributing to the High Demand for Food Fungal Enzyme in the United States?

Fungal enzymes are widely used in the food industry to break down complex carbohydrates, proteins, and fats, resulting in improved quality and sensory properties of processed foods. Consumers in the United States are increasingly concerned about the ingredients in their food products and are seeking natural and clean label alternatives. Fungal enzymes are considered a natural alternative to chemical additives, as they are produced using microorganisms and do not leave any harmful residues in the final product.

Enzymes are known to have several health benefits, such as improving digestion and nutrient absorption, and reducing inflammation. The health-conscious consumer in the United States is increasingly looking for food products that contain enzymes, which has driven the demand for food fungal enzymes.

With respect to the aforementioned dynamics, the United States food fungal enzyme market would nurture at a compound annual growth rate of 7.6% over the forecast years 2023 to 2033.

What Are the Trends That Have Impelled the Use of Food Fungal Enzyme in United Kingdom?

The demand for clean label and natural ingredients in the food industry has increased significantly in the United Kingdom, and food fungal enzymes are considered a natural alternative to chemical additives. The demand for gluten-free and low-carbohydrate food products has also driven the use of food fungal enzymes in Europe. Fungal enzymes are used to modify the texture and structure of gluten-free products, resulting in improved sensory properties and reduced crumbliness.

The United Kingdom has strict regulations and standards for food safety and quality. Fungal enzymes are considered safe and effective food ingredients, and they help to improve the quality and shelf life of food products. The development of new and innovative fungal enzyme technologies has made it easier to produce and use these enzymes in the food industry. This has increased their availability and affordability, making them a more viable option for food manufacturers in the United Kingdom.

Category-wise Insights

Which Type of Enzyme in Food Fungal is Leading Sales Value?

Fungal amylase in the food fungal enzyme market is the increasing demand for processed and convenience foods, which require enzymes to improve their texture, flavor, and shelf life. Fungal amylase is a type of enzyme that is widely used in the food industry to break down complex carbohydrates into simple sugars, such as glucose and maltose.

Fungal amylase is used to break down the starch molecules into simple sugars, resulting in improved texture and sensory properties of these products. It also helps to reduce the viscosity of the dough, making it easier to process. the increasing demand for processed and convenience foods, coupled with the growing consumer preference for natural and clean label ingredients, is expected to drive the growth of the food fungal enzyme market, with fungal amylase being a key driver of this growth.

Does Baking Application in Food Fungal Enzyme Offer Significant Growth Opportunities?

Baking application in the food fungal enzyme market is the increasing demand for bakery products with improved quality, taste, and texture. Fungal enzymes play a crucial role in the baking industry, as they enhance the functionality of dough, resulting in improved dough handling, bread volume, crumb texture, and shelf life. These enzymes help in the breakdown of complex carbohydrates into simple sugars, which are then utilized by yeast for fermentation, resulting in improved dough quality and consistency.

The growing consumer demand for clean label and natural food products has increased the use of fungal enzymes in the baking industry. In addition, the increasing demand for gluten-free and low-carbohydrate products has also driven the use of fungal enzymes in the baking industry. The demand for high-quality bakery products, coupled with the growing consumer preference for natural and clean label ingredients, is expected to drive the growth of the food fungal enzyme market in the baking industry.

Competitive Landscape

Prominent food fungal enzyme manufacturers are AB Enzymes GmbH, Amano Enzyme Inc, Biocatalysts Limited, Chr. Hansen Holding A/S, DSM NV, DuPont de Nemours, Inc, Jiangsu Boli Bioproducts Co., Ltd, Kerry Group plc, Novozymes A/S and Specialty Enzymes & Probiotics.

Organizations give a critical piece of their income in Research and development to determine issues and proposition effective fixes to attract new clients and remain serious. In order to compete with other players, businesses are developing individualized solutions to issues that cater to industry-specific requirements.

Fact.MR has provided detailed information about the price points of key manufacturers of food fungal enzyme positioned across regions, sales growth, production capacity, and speculative technological expansion, in the recently published report.

Segmentation of Food Fungal Enzyme Industry Research

• By Enzyme Type :

  • Fungal Amylase
  • Fungal Xylanase
  • Fungal Lipase
  • Fungal Protease
  • Fungal Proteanase
  • Fungal Pectinases

• By Application :

  • Baking
  • Bread Production
  • Cheese Production
  • Fruit Juice Production
  • Beer & Wine Production
  • Meat Tendarization
  • Flavour Production
  • Protein Hydrolysis

• By Region :

  • North America
  • Latin America
  • Europe
  • East Asia
  • South Asia & Oceania
  • MEA