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United States Food Enzymes Market - Growth, Trends and Forecasts (2020 - 2025)

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  • 90 Pages
  • June 2020
  • Region: United States
  • Mordor Intelligence
  • ID: 5119182
The US food enzymes market is projected to record a CAGR of 5.8% during the forecast period.
  • Food enzyme manufacturers are expecting an increased demand from food manufacturers to preserve the freshness, safety, taste, appearance, and texture of processed foods.
  • Industrial food enzymes provide eco-friendly products to consumers, with no compromise in terms of quality of the end products. The functional attributes of food enzymes, such as digestive, softening, and anti-staling, are the key factors driving the food enzyme market growth.
  • Hence, the processed food demand growth, owing to food retail chains’ growth and convenience, has invariably helped the increase in the demand for enzyme application.

Key Market Trends

Rising Demand for Specialty Food Ingredients

Consumers in the United States are leaning toward healthy food ingredients in their food products owing to the prevalence of obesity and diabetes in the country, which induces the consumers to focus on an improved lifestyle. For that reason, manufacturers are acquiring native players to cater to consumers with hale and hearty ingredients. Functional food ingredients are the dominant specialty ingredients that are used in a wide range of applications and are growing at a robust pace in the US market. The high demand for functional food products, due to their fortified, enriched, or enhanced food qualities, is ultimately leading to the high demand for these ingredients in the US market.

Bakery is the Fastest Growing Segment

The market value of enzymes is increasing rapidly because of the increasing population and the consequent increasing consumption of processed foods. Enzymes are an important ingredient used in most bakery products. Recently, enzymes have assumed an even greater role in baking, due to the restrictions on the use of chemical additives, especially in the manufacture of bread and other fermented products. These enzymes when added to the dough, improve the control on the baking process, allowing the use of different baking processes, reducing process time, slowing-down staling, compensating for flour variability, and substituting chemical additives.

Competitive Landscape

he US food enzymes market is fragmented, owing to a large number of players involved in the market. The active companies are involved in new product development, expansion, merger and acquisition, and partnership to sustain the market competition. The key players in the market are Kerry Group, DuPont, Novozymes, Koninklijke DSM NV, and Amano Enzymes Inc.

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Table of Contents

1.1 Study Assumptions and Market Definition
1.2 Scope of the Study
3.1 Market Overview
4.1 Market Drivers
4.2 Market Restraints
4.3 Porter's Five Forces Analysis
4.3.1 Threat of New Entrants
4.3.2 Bargaining Power of Buyers/Consumers
4.3.3 Bargaining Power of Suppliers
4.3.4 Threat of Substitute Products
4.3.5 Intensity of Competitive Rivalry
5.1 Type
5.1.1 Carbohydrases
5.1.2 Proteases
5.1.3 Lipases
5.1.4 Other Types
5.2 Application
5.2.1 Bakery
5.2.2 Confectionery
5.2.3 Dairy and Frozen Desserts
5.2.4 Meat, Poultry, and Seafood Products
5.2.5 Beverages
5.2.6 Other Applications
6.1 Most Adopted Strategies
6.2 Market Share Analysis
6.3 Company Profiles
6.3.1 DuPont de Nemours Inc.
6.3.2 Koninklijke DSM NV
6.3.3 Novozymes
6.3.4 Kerry Group
6.3.5 Amano Enzymes Inc.
6.3.6 AB Enzymes
6.3.7 Chr. Hansen Holding AS
6.3.8 Engrain

Companies Mentioned (Partial List)

A selection of companies mentioned in this report includes, but is not limited to:

  • DuPont de Nemours Inc.
  • Koninklijke DSM NV
  • Novozymes
  • Kerry Group
  • Amano Enzymes Inc.
  • AB Enzymes
  • Chr. Hansen Holding AS
  • Engrain