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Dairy Enzymes Market Expected to Rise at a Value CAGR of 7.4% till 2026

01-07-2019 11:19 AM CET | Industry, Real Estate & Construction

Press release from: Fact.MR

Fact.MR

Fact.MR

The dairy enzymes market continues to be influenced by ever-evolving consumer preferences and tectonic shifts in the prevailing status quo. Sustained demand from cheese and yogurt manufactures, coupled with ubiquitous ‘digestive health’ trend promises a slew of opportunities, according to a new study. Demand has received a fillip as its application scope – which was once limited to enhancement and quality enrichment – now includes the fledgling infant formula landscape.

Fact.MR anticipates that the global demand for dairy enzymes to surpass 270,000 tons in 2026, which is likely to translate into a market opportunity of over US$ 1 Bn.

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Dairy Enzymes Enable Value Added Advancing of Conventional Dairy Products
Key players involved in the manufacturing of dairy products have reported moderate growth and majority of the products in their portfolio have been pushed to commodity segment products. To counter these challenges, leading companies opted to refresh their product portfolio and re-launch dairy products with new formulation with an above average value addition. Use of dairy enzymes has offered potential opportunities in terms of growth prospects for participants involved in dairy enzyme development, as these products add new texture, flavor, freshness as well as reduced bitterness. Moreover, dairy enzymes also facilitate convenient ultra-high temperature processing.

Consolidation in the Plate for Global Dairy Enzymes Market

The market is clearly divided in two sets of dairy enzyme suppliers, first - the global suppliers, also referred as leaders, which includes Chr. Hansen, DSM, Novozymes, Kerry Group and Danisco to name a few; and second, the regional suppliers operating across countries. List of such tier two players include Stern Enzymes, Biocatalysts, Enmex, Connell Bros., and Amano Enzyme. Since, the end use market reach with both types of players have their own limitations, it is likely that key players will integrate their operations with regional participants. The Goliaths in dairy ingredient processing business have an upper hand, as these established players are associated with big buyers for dairy enzymes. However, with a view to enhance customer base, industry leaders would need to form alliances with regional players.

To know more about Dairy Enzymes Market Trends, Check the link - https://www.factmr.com/report/733/dairy-enzymes-market

Lactose Intolerance – Main Aspect Pushing Development of Advanced Dairy Enzymes
Lactose intolerance has been a major problem across regions in the globe. According to National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK) analysis about 68 percent of world population are facing lactose intolerance. The increasing number of lactose intolerant individuals has fuelled the demand for lactose free dairy products, not only milk but also other dairy products such as yoghurts and cheese. Increasing demand for lactose free dairy products has pushed enzyme manufacturers to develop novel solutions to meet consumer requirements. In view of this, DSM has introduced Maxilact Smart, a lactase enzyme that facilitates higher production efficiency and capacity for lactose free dairy products.

Manufacturers Focusing on Developing Enzymes for Lactose Free Dairy

Manufacturers involved in dairy enzymes development are shifting their focus towards developing novel enzymes for lactose free dairy products. This change in perception and focus on innovation has been triggered with the increasing number of lactose intolerant people in the globe. According to NIDDK (National Institute of Diabetes and Digestive and Kidney Diseases) about 68 percent of people across the globe are facing lactose malabsorption. In Asia and Africa majority of the people are lactose intolerant, whereas in the United States about 36 percent of people are intolerant to lactose.

In response to trending healthy food consumption and growing consumer awareness regarding digestive health, manufacturers have developed innovative dairy enzymes that facilitate a significant increase in capacity and efficiency with respect to production thereby allowing dairy product manufacturers to fulfil the increasing demand for dairy products lactose free, especially milk. In addition, they are focused on further enhancements in their enzyme offerings that are applicable in production of yoghurt and cheese and enable faster production and a double digit enhancement in the production efficiency.

About Fact.MR
Fact.MR is a fast-growing market research firm that offers the most comprehensive suite of syndicated and customized market research reports. We believe transformative intelligence can educate and inspire businesses to make smarter decisions. We know the limitations of the one-size-fits-all approach; that's why we publish multi-industry global, regional, and country-specific research reports.

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