Food Enzymes Market’s Opportunities & Challenges

Chicago, 2019-Oct-31 — /EPR Network/ —

The global food enzymes market is projected to grow from an estimated value of USD 2.31 billion in 2018 to reach USD 3.23 billion by 2023, at a CAGR of 6.9%. The food enzymes market has been witnessing significant demand in developing countries such as China and India, owing to the rising awareness of healthy diets along with increasing production of food production in these countries. The demand for food enzymes in these countries is also increasing due to the growth of the processed food market. Localizing operations can help in reducing costs and improving access to local distribution networks, thereby optimizing profit margins. Resources and labor are readily available at a cheaper rate in these regions. The local governments in China and India are providing incentives for multinationals to set up Greenfield ventures. The Indian government has declared major tax breaks to attract multinational investors. China provides special tax incentives over the usual tax holidays to encourage foreign investors.

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What are the opportunities due to large number of emerging applications?

A number of new applications of enzymes are being developed in the food & beverage industry. The egg processing industry has emerged to improve the emulsifying property of egg yolks. Noodles and pasta manufacturers have also started using food enzymes to enhance product firmness and tolerance to overcooking. Protein fortification is also a fast-growing application, as the demand for protein-rich nutritional food is rising. Food enzymes improve protein solubility and reduce the bitterness in end products to facilitate the production of nutritional foods. With heavy investments in R&D, new applications are emerging rapidly, such as protein-based fat replacements, flavor enhancements, textural improvements, and prolonging the shelf life of products.

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What are the challenges caused by the changes in food enzymes safety regulations in Europe?

The European market for food enzymes held a share of about 30.0% of the global market in 2015. As enzymes are naturally present in ingredients used to make food, earlier, their safety and toxicity were not of much concern. However, the advent of large-scale production of food enzymes through strains of genetically modified microorganisms has led to increased scrutiny on the use of enzymes in Europe’s food & beverage industry. In the past, the regulation of enzymes used as processing aids was not carried out at the EU level. Of the member states, only Denmark and France evaluated these processing aids before their use in the food & beverage industry. This inconsistency in the assessment criteria of food enzymes among nations prompted the framing of a new EU legislation.

The European Food Safety Authority (EFSA) started providing scientific expertise to the food enzymes authorization process since 2009. The EFSA’s primary function is to evaluate all food enzymes that are marketed or are intended to be marketed in the European Union (EU). After a list of approved food enzymes has been established for the EU, it will assess the authorization of new enzymes to be used in the food & beverage industry.

EFSA’s Panel on Food Contact Materials, Enzymes, Flavourings, and Processing Aids (CEF) is tasked with assessing the risk associated with enzyme usage in the food & beverage industry. It released guidelines for the data required on the part of applicants for the safety assessment of food enzymes.