The global food enzymes market is set to witness significant growth, projected to reach USD 4.20 billion by 2030, up from USD 2.98 billion in 2025, at a CAGR of 7.2%. This surge is driven by the expanding food processing industry, especially in the Asia Pacific, where enzymes are playing a critical role in improving production efficiency, product quality, and sustainability.
Food enzymes are specialized proteins that catalyze biochemical reactions in food production. Derived from microbial, plant, or animal sources, these enzymes are widely applied in bakery, dairy, beverages, and meat processing. They help enhance texture, flavor, shelf life, and nutritional value, while meeting the rising consumer demand for clean-label and functional foods.
Key Drivers of Food Enzyme Market Growth
- Rising demand for functional and clean-label foods
- Expansion of the food processing sector in the Asia Pacific
- Technological innovations in enzyme applications
- Regulatory support and acceptance of biotechnology
Download PDF Brochure: https://www.marketsandmarkets.com/pdfdownloadNew.asp?id=800
Market Segmentation Insights
By Type
- Carbohydrases: Widely used in bakery and beverage production.
- Proteases: Improve protein modification in dairy and meat processing.
- Lipases: Gaining popularity in flavor enhancement.
By Source
- Microbial enzymes dominate due to scalability, cost-efficiency, and stability.
- Plant and animal enzymes are used for niche applications requiring specific functionalities.
By Application
- Bakery, dairy, beverages, and meat products are the primary markets.
- Enzymes help improve texture, flavor, shelf life, and nutritional content, aligning with health-conscious consumer trends.
By Formulation
- Liquid enzymes: Ideal for beverages due to better dispersion.
- Dry enzymes: Stable and preferred in bakery and dairy products.
Request Sample Pages: https://www.marketsandmarkets.com/requestsampleNew.asp?id=800
Asia Pacific Leads the Global Food Enzymes Market
The Asia Pacific region is the fastest-growing market for food enzymes, driven by:
- Rapid expansion of food processing industries
- High consumer demand for clean-label and functional foods
- Strong biotechnology infrastructure and regulatory support
Countries like China, India, and Japan are leading growth, leveraging advanced enzyme technologies in bakery, dairy, and beverages to enhance product quality, shelf life, and nutritional value.
Notable developments:
- China approved three genetically modified microorganism (GMM)-derived enzymes—peroxidase, xylanase, and lacto-N-neotetraose—for food processing (ISAAA, June 2025).
- Innovations like microbial fermentation and enzyme immobilization are increasingly applied, improving efficiency and sustainability.
Leading Food Enzymes Manufacturers
Key companies driving innovation in the food enzymes sector include:
- International Flavors & Fragrances Inc. (US)
- dsm-firmenich (Switzerland)
- Kerry Group plc (Ireland)
- Advanced Enzyme Technologies (India)
- Aumgene Biosciences (India)
- Amano Enzyme Inc. (Japan)
- Associated British Foods plc (England)
- Novonesis Group (Denmark)
Recent Innovations in the Food Enzymes Industry:
- March 2025: DSM-Firmenich launched Maxiren EVO, a coagulant enzyme improving cheese texture, yield, and shelf life.
- November 2024: IFF introduced TEXSTAR, enhancing creamy textures in dairy and plant-based products without stabilizers while reducing sugar content.
- November 2024: MaterioBiocatalysts Ltd unveiled the PlantPro enzyme range for plant-based beverages, meat, and cheese alternatives, improving taste and functionality.
- March 2024: Kerry launched Biobake Fibre, enhancing volume and softness in rye and wholemeal breads.
- March 2023: Kerry inaugurated the Southern Europe Innovation Centre in Barcelona, boosting development of advanced food solutions.