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Increasing Adoption of Enzymes in Food & Beverage Industry has Fueled the Demand for Industrial Enzymes

   July 14, 2022

Enzymes are said to sustain food processing in various applications, including manufacturing cheese, vinegar, and wine, brewing alcoholic beverages, and leavening of bread, among others. They have better catalytic efficiency than inorganic catalysts and offer advantages, such as high stability, specificity, and mild work conditions. During their course of action, enzymes tend to convert complex molecules into smaller ones. This attribute makes enzymes an integral part of the food processing industry across the globe. Enzymes play a vital role in softening food and increasing the shelf life of processed food.

Moreover, global awareness about nutritional food products is increasing rapidly. This nutritional awareness is associated with increasing urbanization, pollution, health diseases, and changing dietary habits. Nutritional demand has become increasingly accessible to all age groups, especially infants and pregnant women. With the increasing population, food security and nutrition security contribute to the demand for safe and healthy products. The population is ever-changing towards more value-added food categories, and their hunt for health greatly impacts the nutritional products. As a result, consumers increasingly prefer nutritionally rich healthy food, which leads to its increased production by food processors. Hence, the growing need to meet the nutritional requirement of the population, nutritional food manufacturers increasingly incorporating enzymes into their products, is driving the demand for enzymes in food products.

Further, processed foods have become increasingly accessible to all age groups and are sold as pre-prepared or ready-to-eat. Processed foods make up vital parts of the food supply and contribute to food security (ensuring that sufficient food is available) and nutrition security (ensuring that food quality meets human nutrient needs). Furthermore, there are major shifts in dietary patterns throughout the world, even in the consumption of basic staples towards more diversified diets. Processed foods provide convenience, improved shelf life, increased palatability, and offer variety in the diet. Several processing techniques, such as physical and chemical, are used for obtaining the finished product. Although, chemical methods are harsh and affect the quality of the product adversely. Industrial enzymes offer an alternative to chemical catalysis as they work under mild pH and temperature conditions.

New uses of enzymes are of major importance for the value-added quality of foods. Enzymes have found widespread applications in food processing as they can modify and improve the functional, nutritional, and sensory properties of ingredients and products or by-products. At the processing level, new uses of enzymes are described to change the properties of proteins and lipids, eliminate off-flavor in beers and sterilized milk, and monitor adequate blanching of fruits and vegetables. As the demand for processed food is increasing, enzymes are gaining importance for the sector's growth and for developing new food ingredients and products, thereby fueling the adoption of enzymes in food & beverage applications across the globe.

Moreover, increasing urbanization and consumer inclination towards processed ready-to-eat food have propelled the demand for bakery products. For instance, according to the American Bakery Association, natural bread and baked goods sales grew 11.3% in 52 weeks ending March 22, 2020 (reaching nearly USD 1.2 billion) in the U.S. Bagels and muffins led the way in terms of growth at 23.4%, and cookies and snack bars grew 10% during the same time. Simultaneously sales in the U.S. bakery aisle also jumped an unprecedented 62.3% over March 15, 2020.  Also, despite the COVID-19 pandemic, the U.S. increased the brewery count by 4.5%, from 8,502 in 2019 to 8,884 in 2020 (Source: Brewers Association). Thus, the strong growth in the bakery and beverage industry drives the growth of the enzymes market for bakeries and breweries.

Moreover, the stringent government rules on synthetic chemicals used in the food & beverage industry have encouraged the use of enzymes as an alternative for chemical additives in food & beverage processing.

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