The North America food enzymes market is forecasted to grow at a CAGR of 4.2% during the forecast period (2020 - 2025).

  • The market is majorly driven by the increasing demand for processed food in the country and wide applications of the enzymes in the processed food industry. New food enzymes applications in markets such as protein fortification are expected to prompt growth for food enzymes market and create lucrative opportunities for industry participants.
  • Furthermore, innovation in food technology in the region, extensive R&D investment and the growing awareness about better-quality products being manufactured by utilizing enzymes, are further driving the market. For instance, genetically modified organism strain is produced using food enzymes originating and sourced from micro-organisms with the help of technological upgradation. These strains that are obtained, are expected to function in adverse conditions and improve efficiency, thus augmenting the food enzyme market growth and yield opportunities for industry players.



Key Market Trends

Acquisitive Demand of Food Enzymes in Beverage Industries

Enzymes have witnessed significant growth in the beverage industries and have been believed to be a boon to the beverage industry, as the reactions they catalyze are indispensable for the latter finial product. The beverage segment comprises of food enzyme application in alcoholic and non-alcoholic beverages, with carbohydrase and lipase as the major categories of enzymes. Additionally, in the segment, enzymes provide three major functions- formation of sugar that is used during fermentation, viscosity control, and chill-proofing for beer. In the brewing industry, the major enzymes used include cellulose, alpha-amylase, and beta-glucanase for the liquefaction, clarification, and supplementing of malt enzymes. Some of the key benefits of brewing enzymes include better malt separation, extraction yield, and beer filtration and stabilization.

United States To Drive The Food Enzymes Market in US

The United States is the market leader of enzyme production and consumption in the North American region, followed by Mexico. The large demand is attributed to the increased expenditure in premium quality products by the consumers of the United States, along with the shift in preference for processed foods incorporated with naturally sourced ingredients. Technological innovation and up-gradation are another key driving factor for market growth in the country. In addition, rapid urbanization coupled with rising living standards is also anticipated to be the driver for change in consumer taste and preferences in the United States.

Competitive Landscape

The North America food enzymes market is competitive and fragmented in nature having a large number of domestic and multinational players competing for market share. 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 Kerry Group PLC, DuPont de Nemours Inc., Koninklijke DSM NV, AB Enzymes, Enmex, S.A. de C.V., and Amano Enzyme Inc., among others.

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