United Kingdom Food Enzymes Market Growth, Trends, and Forecast (2020 - 2025)

The United Kingdom food enzymes market is projected to witness a CAGR of 3.76 % during the forecast period (2020 - 2025).

The growing demand for processed foods and increasing health consciousness in the people is driving the food & beverage enzymes industry in the United Kingdom, which in turn is driving the food enzymes market. Food enzymes are major food additives that convert complex molecules into simpler ones in our diet.

The demand for processed and packaged foods is growing with the need to provide food security and safety. However, due to complexities in the food supply chain, there is a need to add food additives to keep intact the nutritional content and maintain the shelf life. Apart from these reasons, the increasing penetration of organized retail in urban and rural centers globally seems to drive the need for food enzymes in the United Kingdom. The key restrains the market faces is in terms of the unclear regulatory process and high Research and development costs.

Key Market Trends

Increase of Food Enzyme Usage in Bakery Applications

The UK Bakery market is worth billions of the dollar and is a large sector of the United Kingdom food industry (as per the data provided by The Federation of Bakers). Total volume at present is approximately just under 4 billion units; the equivalent of almost 11 million loaves and packs sold every single day. Since enzymes are natural proteins that act as catalysts for biochemical reactions, providing a wide range of quality improvements in baked goods, therefore the enzymes market in the United Kingdom is expected to grow during the forecast period, as the bakery has always been a prominent sector in the country and will continue to do so during the forecast period.

Increasing Application of Speciality Ingredients

Companies such as Koninklijke DSM N.V., DuPont are aiding bakers and food manufactures by providing those enzymes that produce bread with supreme resilience, delayed staling, more softness during shelf life and proven sensory benefits (e.g. even after 7 days, bread has a softer crumb and is more moisty). By extending the shelf life of bread, multiple benefit enzymes also support industry players in actively reducing food waste. Moreover, these enzymes solution particularly increases the foldability in baked products like tortilla wraps, preventing cracking at folding points. This enables producers to achieve a stronger product appeal for consumers and improve process efficiency for manufacturers.

For instance, by simply adding natural processing aids like BakeZyme® (by Koninklijke DSM N.V.) to the baking mix, manufactures can achieve more gluten-free as well as tolerant, stable, elastic and less sticky dough which is easier and faster to handle.

Competitive Landscape

United Kingdom Food Enzymes market is a competitive market, which includes players such as Kerry Inc., Associated British Foods plc, Koninklijke DSM N.V., DuPont and Other. Active companies involved in new product development, expansion, and acquisition, to sustain with the market competition. The United Kingdom has well-established brands for mainstream products. The enzymes companies, such as ABF Ingredients and DuPont, are seeking to take advantage of the increasing consumer demand for healthier food and beverages products in the country, thereby introducing more products in the country.

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