The global food enzymes market was valued at USD 1.69 billion in 2019 and is projected to reach USD 3.24 billion by 2032, reflecting a CAGR of 5.34% over the forecast period. In the U.S., the market is anticipated to expand considerably, with estimates suggesting it will reach USD 839.88 million by 2032. This growth is fueled by the rising preference for processed food and the continuous introduction of innovative enzyme-based solutions. In 2019, North America led the market with a 36.6% share.
The use of enzymes as food additives is expanding rapidly due to their diverse applications across processed food and beverage categories. Factors such as the shift toward clean-label products, increasing consumer preference for natural ingredients, and advances in biotechnology are driving market growth globally.
According to the International Monetary Fund (IMF), the global economic outlook fell sharply to -3.0% in 2020 from 2.9% in 2019, largely due to disruptions caused by the COVID-19 pandemic. Major food industry players, including Unilever, Nestlé, Olam, and PepsiCo, have formed partnerships with NGOs, academic institutions, and farming organizations to enhance food system resilience. However, trade protectionist policies in Southeast Asia during the health crisis are expected to strain global food supply chains, with supply–demand imbalances projected to cause an 8–10% disruption in the food ingredients and additives sector. While short-term consumption of food enzymes has been negatively impacted, moderate and steady growth is expected to resume during the forecast period.
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Market Report Insights
The report provides a comprehensive evaluation of key factors such as growth drivers, challenges, restraints, and opportunities that will influence the market outlook. It also presents regional analysis with both qualitative and quantitative insights, further segmented by contributing countries. Additionally, the report highlights competitive dynamics, including strategies like mergers and acquisitions, collaborations, partnerships, and joint ventures adopted by leading companies.
Market Drivers and Restraints
Shift Toward Clean-Label Foods to Drive Demand
The European Food Safety Authority (EFSA) notes that long-term exposure to high concentrations of synthetic chemicals in food may cause harmful effects on human health. Growing consumer awareness about the risks linked to artificial additives is driving demand for clean-label, naturally processed, and healthier food alternatives. This trend is expected to significantly boost the adoption of food enzymes. For example, in October 2019, Tiny Organics, a U.S.-based direct-to-consumer brand, introduced organic, plant-based meals for toddlers, featuring options like pumpkin spice oatmeal, coconut curry, and baby burrito bowls.
Regional Analysis
North America: Demand for High-Quality Processed Food Supporting Market Leadership
North America is expected to maintain its dominant market position due to increasing demand for natural food ingredients and high-quality processed food products. Investments by manufacturers in innovative enzyme solutions will further support regional growth. Meanwhile, Asia-Pacific is projected to witness steady market expansion, driven by rising demand for bakery and dairy products.
Competitive Landscape
Strategic Collaborations to Boost Market Growth
In November 2019, Cargill and DSM announced a joint venture named Avansya to build a commercial-scale facility in Nebraska for producing stevia sweeteners through fermentation. The investment, worth around USD 50 million, reflects a growing trend of companies pursuing joint ventures, product innovations, and portfolio expansions to meet evolving consumer demands.
Key Companies in the Global Food Enzymes Market
- Novozymes (Denmark)
- DuPont (U.S.)
- Hoffmann-La Roche Ltd. (Switzerland)
- AB Enzymes (Germany)
- Koninklijke DSM N.V. (Netherlands)
- Chr. Hansen Holding A/S (Denmark)
- BASF SE (Germany)
- Nutritech Enzymes (Finland)
- Amano Enzymes, Inc. (China)
- Biocatalysts (UK)
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Industry Developments
- March 2019:AB Enzymes introduced ROHALASE, an innovative enzyme designed to reduce reliance on chemicals in oil extraction from seeds such as soy, sunflower, and canola, while enhancing yield efficiency.
