Transglutaminase Market

Transglutaminase Market Outlook (2024 to 2034)

The global transglutaminase market is projected to reach a valuation of US$ 593.8 million in 2024 and is further forecasted to expand at a CAGR of 7.4% to end up at US$ 1.21 billion by the year 2034.

An enzyme called microbial transglutaminase is frequently employed in the food processing sector to enhance food quality and prolong shelf life. Over the past ten years, new uses for transglutaminase have surfaced in the fields of tissue engineering, leather and textile processing, and other uses. The market is expanding due to the rising demand for microbial transglutaminase to enhance food flavor, texture, and appearance.

The food processing industry plays a major role in the economies of several countries. Growing consumer demand for meat, fish, and bread is helping the business expand. The primary food sector categories with the highest need for transglutaminase are bread, meat processing, and dairy, followed by other items. Food enzymes are essential to the processing of food items in dairies, bakeries, and other establishments.

It is forecasted that consumers’ desire for easy food items is resulting in a strong market for food additives, such as meat glue in a range of culinary applications. Because there is a growing need for natural and clean-label foods, the United States, United Kingdom, Germany, Italy, France, and the countries in East Asia are the most profitable markets for transglutaminase producers.

The food processing sector is experiencing a revolution in applications due to the discovery of microbial strains that produce transglutaminase. Because transglutaminase is readily available and reasonably priced, it is in high demand across a variety of food industries, including meat, fish, dairy, and baking. It is used in the milk business to enhance milk's texture and boost production by 15% to 25%. The FAO estimates that the dairy sector produces over 600 million tons of milk annually, which significantly contributes to market expansion.

Scientists are looking for other sources of transglutaminase, such as plants and microbes, due to the high expense of producing this enzyme from animal origin. Consequently, there is been a great deal of interest in the R&D of transglutaminase synthesis from microbes. Nowadays, microbial enzymes are frequently employed to treat food since they are demonstrated to enhance food texture, taste, and appearance.

The market for microbial transglutaminase is dominated by the food and beverage sector because of its extensive application in enhancing the texture, binding, and general quality of food items. In meat processing, this enzyme is widely sought after because it improves product structure and water retention, which raises the attractiveness and lowers the cost of the finished product.

Microbial transglutaminase improves the gelation and texture of dairy products, which is essential for the production of cheese and yogurt. Better dough elasticity and stability aid the bakery industry by producing better bread with longer shelf lives. It plays an increasingly important part in plant-based proteins, enhancing the mouthfeel and texture of vegetarian and vegan goods.

Report Attribute	Detail
Transglutaminase Market Size (2024E)	US$ 593.8 Million
Forecasted Market Value (2034F)	US$ 1.21 Billion
Global Market Growth Rate (2024 to 2034)	7.4% CAGR
North America Market Value (2024E)	US$ 141.9 Million
Mexico Market Value (2034F)	US$ 58.6 Million
Animal & Plant Tissues Segment Growth Rate (2024 to 2034)	7.1% CAGR
United States Market Value (2034F)	US$ 134.4 Million
Key Companies Profiled	BDF Ingredients; C&P Group Ingredients; Creative Enzymes; Guangdong Kelong Biotechnology Co., Ltd.; Haihang Industry; Jiangsu Yiming Biological Technology Co., Ltd.; Micro-Tech Foods Ingredients, Inc.; Ultreze Enzymes Pvt. Ltd.; Yesil Arma; Ajinomoto Co., Inc.; Antozyme Biotech Pvt. Ltd.; Apex Biotechnol.

What are the Possible Reasons for Growing Demand for Transglutaminase Globally?

“Fermentation Requirement in Bakery Industry and Food Industry Leading to Growth”

Controlled microbial growth and the enzymatic conversion of food ingredients result in fermented foods. Fermentation is a process that several foods go through, including dairy, vegetables, fruits, legumes, soybeans, and grains. Foods that undergo fermentation are becoming popular because of their several nutritional and health advantages. The demand for these items is also driven by consumer awareness. Food enzymes are mostly employed in fermentation to speed up production and offer nutritional advantages.

Applications of microbial fermentation sourced transglutaminase (MTG) in food include bread, cheese, yogurt, and meat products. The global market for bakery enzymes is benefiting from the continued strong consumer preference for such goods.

“Research Facilities Increasing Employment of Transglutaminase”

Scientists are searching for alternative sources of transglutaminase since it is very expensive to produce this enzyme from animal sources. The goal is to create enzymes, which find a broader range of applications.

Energy and financial savings as well as process simplification resulted from the use of isolated transglutaminase enzymes derived from a microbiological source. Microbial transglutaminase is increasingly used because of established transgenesis protocols.

Production efficiency is increasing with the transfer of microbial genes to expression systems, including Escherichia coli. Moreover, it is been noted that these enzymes are readily biodegradable and safer for consumers than chemicals, which offers significant advantages for the market's expansion. The creation of new technologies that increase output is greatly supporting transglutaminase's market expansion.

What is Hampering the Market Possibilities for the Suppliers?

“Genetically Modified Enzymes Adversely Impacting the Food Industry”

A factor impeding market expansion is consumer's growing inclination for non-GMO goods. The main sources of food enzymes are plants, animals, and microbes. Certain sources of dietary enzymes, including fungus, bacteria, and yeast, are genetically engineered organisms.

The adoption of natural, organic, and non-GMO food by more consumers worldwide is having an adverse impact on the food industry's usage of genetically modified enzymes. The non-GMO movement is pressuring customers to stay away from food items derived from genetically modified organisms because the majority of food enzymes are generated by microbes. This is limiting sales of transglutaminase.

The use of MTG causing problems in celiac disease sufferers is another issue impeding market expansion. MTG is a cross-linker that is widely used in the processed food industry as a protein glue. On the other hand, several research findings are emerging regarding its detrimental consequences on human health. Functionally, MTG affects gut health by acting as an autoantigen for celiac disease, which fights against autoantibodies made by the immune system.

Country-wise Insights

The market is becoming profitable as the field of science grows and on the other hand, more people are looking for healthier diets. Some of the major countries contributing to this market are the United States, South Korea, Mexico, and Canada. The United States market is estimated to hold a strong transglutaminase market share in North America.

Why is the United States Market Becoming Stronger Day By Day?

“Established Food Industry Coupled with More People Looking for Tasty Foods”

Attribute	United States
Market Value (2024E)	US$ 63.2 Million
Growth Rate (2024 to 2034)	7.8% CAGR
Projected Value (2034F)	US$ 134.4 Million

The United States transglutaminase market is strengthening due to several factors. Firstly, the established food industry in the United States is creating a strong demand for transglutaminase as a food additive and processing aid. The increasing trend of consumers looking for tasty and convenient food options is further bolstering the market for transglutaminase. As more people seek out innovative and flavorful food products, the demand for transglutaminase continues to rise.

The versatility of transglutaminase in improving texture, binding different food components, and enhancing the overall sensory experience of food products is contributing to its increasing popularity in the United States. These factors combined are creating prospects for companies in the transglutaminase market in the United States, with promising prospects for continued growth and expansion.

What is Bringing New Sales Opportunities for Suppliers in China?

“Increasing Food Requirements with Large Population Base”

Attribute	China
Market Value (2024E)	US$ 65 Million
Growth Rate (2024 to 2034)	7.4% CAGR
Projected Value (2034F)	US$ 133 Million

In China, transglutaminase suppliers are witnessing new sales opportunities driven by the country's large population and increasing food requirements. The sheer size of the population in China is leading to a growing demand for a wide variety of food products, creating significant opportunities for transglutaminase suppliers to cater to this market.

As the food industry in China continues to expand and evolve, the need for innovative food processing solutions, such as transglutaminase, becomes more pronounced. Furthermore, the rising consumer interest in diverse and high-quality food options is stimulating demand for transglutaminase as a means to enhance food texture and sensory attributes.

Category-wise Analysis

The market is segmented into several categories to make sure the profit is maximized. There is an array of sources through which transglutaminase is extracted, some of them include animal and plant tissues and microbial fermentation.

Which Source Type is Widely Used by Manufacturers to Extract Transglutaminase?

“Significant Use of Microbial Fermentation”

Attribute	Microbial Fermentation
Segment Value (2024E)	US$ 301.7 Million
Growth Rate (2024 to 2034)	7.7% CAGR
Projected Value (2034F)	US$ 631.7 Million

The widely used source type by suppliers to extract transglutaminase is microbial fermentation. Microbial fermentation is a significantly utilized method by manufacturers to produce transglutaminase. This process involves the use of microorganisms to produce the enzyme, making it a cost-effective and efficient method for obtaining transglutaminase for several applications.

For Which Application There is a Growing Demand for Transglutaminase?

“Widespread Use of Transglutaminase in Meat Processing”

Attribute	Meat Processing
Segment Value (2024E)	US$ 200.7 Million
Growth Rate (2024 to 2034)	7.1% CAGR
Projected Value (2034F)	US$ 398.9 Million

Transglutaminase finds vivid application in meat processing. It is more commonly employed in meat processing applications due to its ability to improve the texture, binding, and firmness of meat products. Transglutaminase is used to enhance the properties of meat products such as sausages, burgers, and several processed meat items. Its application in meat processing contributes to improved product quality and consumer satisfaction by providing desirable texture and sensory attributes in meat-based food products.

Business Competition

Key players in the transglutaminase market are focused on research to introduce new products including:

• The major cooperative that specializes in at-home testing, myLAB Box, announced in June 2021 that its new Food Sensitivity Test unit had been shipped. The test provides valuable insights into the way the client's body will react to ninety-six different types of typical meal variations, this test will allow people to have more control over their health.

Fact.MR provides detailed information about the price points of key players in the transglutaminase market positioned across the world, sales growth, production capacity, and speculative technological expansion, in this new market report.

Segmentation of Transglutaminase Market Research

• By Source Type :

  • Animal & Plant Tissues
  • Microbial Fermentation

• By Application :

  • Meat Processing
  • Fish Processing
  • Dairy Products
  • Bakery Products

• By Region :

  • North America
  • Western Europe
  • Eastern Europe
  • Latin America
  • East Asia
  • South Asia & Pacific
  • Middle East & Africa