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

The Mexican food enzymes market is expected to register a CAGR of 6.8% during the forecast period (2020-2025).

The market is witnessing a rapid growth due to the increasing demand for processed food in the country and wide applications of the enzymes in the processed food industry, which are driving the market. Furthermore, innovation in food technology in the country and the growing awareness about better-quality products being manufactured by utilizing enzymes are further driving the market.

The natural enzymes have the largest share, whereas the genetically modified enzymes are usually associated with health effects. Hence, these factors that are likely to be responsible for restraining the market in a long-term. However, as the food safety authorities are issuing standards for enzyme consumption, the consumers have started accepting the products that are treated with genetically modified enzymes.

Key Market Trends

Increasing Enzyme Usages in Bakery Industries

• The enzyme is one of the vital ingredients required for the production of food products, especially baked goods. These food enzymes act as a catalyst for biochemical reactions that offer enhanced quality of the baked goods.
• Additionally, it is also used as a dough improver, as it is responsible for the break down of some components in the dough, such as starch, fiber, protein, or lipids, along with managing water movement during bread dough processing, and provide crumb softness throughout the shelf life. For example, enzymes, such as asparaginase, help in reducing toxic acrylamide content in bakery products, and some enzymes act as anti-staling agents in bread and cakes and increase the shelf life of the product.
• Thus, enzymes are considered as vital processing aids. Natural enzymes have been utilized in the past for the manufacturing of traditional bread with extended fermentation times. Therefore, the rising demand for bakery products has boosted the growth of the enzyme market.

Rising Demand for Clean Label Enzymes

• Clean label enzymes have experienced a rapid development, in terms of demand and usage in food industries within a limited period. These are the natural protein derived from different natural sources, such as plants, fungi, bacteria, and other sources (like lipase and amylase), which generally act as a catalyst to speed up and improve the chemical reactions required in a process.
• Moreover, its properties also make them a suitable alternative for emulsifiers used in different food industries, such as bakery, confectionery, dairy, processed foods, and other industries. Thus, enzymes can be used for a variety of food applications and offer different health and nutritional benefits, and are generally preferred by the health-conscious consumer community.

Competitive Landscape

The Mexican food enzymes market is fragmented, owing to the presence of large regional and domestic players in different countries. Emphasis is given on the merger, expansion, acquisition, and partnership of the companies, along with new product development as strategic approaches adopted by the leading companies, to boost their brand presence among consumers. Key players dominating the market include Kerry Group PLC, DuPont de Nemours Inc., Koninklijke DSM NV, and Chr. Hansen Holding AS, among others.

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