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

The Brazilian food enzymes market is expected to register a CAGR of 4.9% 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 are driving the market. Addtionally, 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.

Furthermore, the increasing penetration of organized retail in urban and rural centers is driving the food enzymes market, globally. The eco-friendly production process, waste reduction and energy saving in the food industry, and increased demand in food industries are driving the market.

Key Market Trends

Rising Demand for Processed Food

• Food enzymes have been in use in the food processing industry for years, with a gradual increase in their applications and functions. With the change in lifestyle patterns of consumers and high influence on the consumption of convenience foods, the food enzyme market is anticipated to grow significantly.
• Industrial food enzymes provide eco-friendly products to the consumers with no compromise, in terms of quality of the end products, as consumers demand healthy food products, along with variety in taste.
• Food and beverage enzymes are mostly produced from microbial sources due to their low cost and high productivity. The functional attributes of food enzymes, such as digestive, softening, and anti-staling, are expected to drive the growth of the food enzyme market.

Increasing Demand for Enzymes 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, which offer enhanced quality of the baked goods.
• Additionally, it is also used as a dough improver, as they are responsible for the breakdown 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 food enzyme market.

Competitive Landscape

The Brazilian 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 regional market include DuPont de Nemours Inc., Koninklijke DSM NV, Chr. Hansen Holding AS, and ABF Ingredients, among others.

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