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U.S. Market for Enzymes for Food Applications
Frost & Sullivan, May 2001
New Applications Highlight Significant Market Potential
Enzymes have long been used in the food industry for a variety of purposes, from sugar and starch processing to wine production. Although the markets for enzymes have followed the steady growth of the food industry in the
past, new applications for enzymes show tremendous potential. Lipases used in the synthesis of esters, for example, are being employed for the modification and production of flavor in cheese. Nutraceuticals, which offer digestive benefits, are also gaining in popularity. Amylases and proteases are expected to find new applications as well in the near future. This is just one of the reasons responsible for sustaining market growth.
This Frost & Sullivan report analyzes the three largest segments of the markets for enzymes in food applications, including those for starch and sugar processing, dairy, and bakery applications. By evaluating market drivers and restraints, tracking key trends, and providing expert revenue forecasts for each segment, this report offers its users a comprehensive overview of the field.
Increasing Competitiveness Compels Companies to Amplify Core Competencies
Significant consolidation has taken place in the enzyme industry over the past few years, writes the research's analyst. Major corporations have affected international mergers and acquisitions, decreasing the number of
companies in the market and tightening the competition. At the same time, consolidation among customers has meant increased purchasing power for those that remain.
In an industry where investments in research and development form one of the cornerstones of profitability, many companies are under pressure to
focus on activities where their core strengths lie, says the analyst. This report surveys the competitive landscape and identifies winning strategies, helping you pinpoint and leverage your firm's strengths to overtake the competition.
Resistance to Genetically Modified Organisms (GMOs) Challenges Participants
The future of enzymes is in biotechnology and genetic engineering, through which substantial increases in efficacy and consistency of the end product are achievable. However, since the long-term effects of genetic modification have not yet been fully understood, there is significant opposition to it, observes the analyst.
With increasing regulatory concerns and the growing public inclination toward non-GMO food, enzyme manufacturers face significant challenges. This report monitors key issues in the food industry and assesses their impact on enzyme markets, giving your company important insights into the future of the field.
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