Dairy Enzymes Market Share, Size, Trends & Growth | 2022-27

 

Market Overview:

7.37% CAGR is anticipated for the global dairy enzymes market over the course of the forecast period (2022–2027).

The market for dairy enzymes has been slightly impacted negatively by COVID-19. Long-term requirements for related enzymes were significantly impacted by decreased consumption of dairy products like cheese and flavor-infused yoghurt. Indirectly hurting demand are regulations on the food service industry. On the other hand, market participants will probably look for strategies to reduce their losses during COVID-19. As consumers look for immunity-boosting, individualised nutrition solutions during the pandemic, growing applications of dairy enzymes in fortified and functional foods and beverages could be advantageous to market players.

The market is fueled by rising demand for cheese, yoghurt, and other dairy products in emerging economies. The dynamic dairy industry is becoming more competitive, so it takes the best technology and knowledge to stay adaptable, efficient, and profitable.

Scope of the Report:

Proteins that have biological purposes are called enzymes. Native milk, airborne bacterial contamination, and bacteria added consciously for fermentation are all sources of milk enzymes. The production of cheese, yoghurt, and other dairy products in the dairy industry requires the use of some enzymes, while other enzymes are used in a more specialised way to enhance texture or flavour. The lactase, lipase, proteases, microbial rennet, and other types of dairy enzymes market is divided into categories based on type. Milk, cheese, yoghurt, desserts and ice cream, infant formula, and other applications make up the market’s application-based segments. The report offers market size and forecasts for the dairy enzymes market in value (USD million) for all the above segments.

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