Dairy Enzymes Market is Projected to Reach $734.6 Million by 2022
by Mit K. SEOThe report “Dairy Enzymes Market by Type (Lactase, Chymosin,
Microbial Rennet, Lipase), Application (Milk, Cheese, Ice Cream & Desserts,
Yogurt, Whey, Infant Formula), Source (Plant, Animal & Microorganism), and
Region – Global Forecast to 2022″, The dairy enzymes market is estimated at USD 519.4 Million in
2017, and is projected to reach USD 734.6 Million by 2022, at a CAGR of 7.18%
during the forecast period. The market is driven by factors such as increasing
consumption of dairy products such as cheese and yogurt, growing demand for
low-lactose and lactose-free dairy products, and environmental benefits
associated with enzymes.
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Chymosin is estimated to be the
largest segment, by type.
Based on type, the dairy enzymes market has been
segmented into lactase, chymosin, microbial rennet, lipases, and other dairy
enzymes. The chymosin segment is estimated to account for the largest share in
2017. Though its major application is in cheese production, chymosin is also
used in halal, organic, and GMO-free products. As the consumption of cheese is
increasing, the market for chymosin is growing substantially, especially in
developing countries.
The animal & microorganism
segment, by source, is estimated to account for a larger share of the dairy
enzymes market.
The animal & microorganism segment is
estimated to account for a larger share of the global dairy enzymes market in
2017. They are the most popular source of dairy enzymes preferred by manufacturers
due to the process of extraction; also, comprehensive research on animals &
microorganisms is easier to perform and more cost-effective as compared to
plant-sourced dairy enzymes.
The cheese segment is estimated
to be the largest application of dairy enzymes.
The cheese segment accounted for the largest
share of the global dairy enzymes market in 2017. Various microbes such as
Aspergillus oryzae, Irpex, and Rhizomucor pusillus are extensively used for
rennet production during the cheese making process. Most cheese producers
expedite the curdling process with rennet, lactic acid, or plant-based enzymes
from wild artichokes, fig leaves, safflowers, or melons. Other than plants and
microbes, enzymes are also extracted from young ruminants.
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North America is estimated to
dominate the dairy enzymes market.
In 2017, the North American region is estimated
led the global market for dairy enzymes. Factors such as the presence of major
players in the US, high awareness about food and dietary supplements, and
significant demand for dairy enzymes from the feed industry will drive the
market growth in North America.
This report includes a study of the marketing
and development strategies, along with the product portfolios of the leading
companies. It includes the profiles of leading companies such as BASF
(Germany), Solvay (Belgium), Ajinomoto (Japan), Clariant (Switzerland), and
Albion Laboratories (US).
Other players include Shijiazhuang Donghua
Jinlong Chemical (China), Galaxy Surfactants (India), Novotech Nutraceuticals
(US), Schaumann (Germany), Dunstan Nutrition (New Zealand), Aliphos (Belgium),
Chaitanya Chemicals (India), and Provit (Poland).
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Created on Feb 1st 2021 08:05. Viewed 233 times.