China Food Enzymes Market- Growth, Trends, and Forecast (2020 - 2025)

China Food Enzymes Market is segmented By Type (Carbohydrases, Proteases, Lipases, and Others), By Application (Bakery, Confectionery, Dairy and Frozen Desserts, Meat, Poultry and Seafood Products, Beverages, and Others)

Market Snapshot

Study Period:

2016-2025

Base Year:

2019

CAGR:

5.6 %

Major Players:

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Market Overview

China Food Enzymes Market is projected to grow at a CAGR of 5.6% during the forecast period (2020 - 2025).

  • The shift in trend towards healthy food products coupled with higher productivity is expected to augment food enzyme market growth. The increasing per capita income coupled with product penetration is anticipated to positively impact food enzyme's demand and in turn, augment market growth.
  • New food enzymes applications in markets such as protein fortification are expected to prompt growth for food enzymes market and create lucrative opportunities for industry participants. Moreover, technological innovation and up-gradation is expected to be a key driving factor for market growth over the forecast period.

Scope of the report

China Food Enzymes Market is segmented by type that includes carbohydrates, proteases, lipases, and other types. Based on the application, the market is segmented into bakery, confectionery, dairy, and frozen desserts, meat, poultry and seafood products, beverages and others.

By Type
Carbohydrases
Proteases
Lipases
Others
By Application
Bakery
Confectionery
Dairy and Frozen Desserts
Meat, Poultry and Seafood Products
Beverages
Others

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Key Market Trends

Growing Popularity of Specialty Ingredients

Specialty ingredients are the foremost important products that guarantee the shelf life of the vast range of processed foods. They range from a wide variety of macro ingredients such as fibers, carbohydrates, fats and specific proteins to other micro-ingredients including minerals, vitamins, and enzymes, all typically perform various functional activities thus enhancing the quality and taste of the product. The health, nutritional and technological related functions of these products make the diet pleasant for consumption, tasty, safe, healthy and even affordable. The manufacturers are focusing on providing all-natural specialty ingredients that increase the shelf-life of the product and enable the manufacturer to label its products as “100% all-natural”, addressing consumer demand for “clean labels”. Functional food ingredients including enzymes are the dominant specialty ingredients that are used in a wide range of applications and are growing at a robust pace.

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Rising Utilization in Baking Applications

The key drivers for growth in baking enzymes market include declining use of emulsifiers, uncovering health and nutritional values and high disposable income among consumers. Bakers are increasingly using enzymes to improve softness, moistness, and shelf life of products. The adoption of bakery enzymes for bread is accounting for relatively high revenue share while growing applications in cakes and pastries are opening a wide window of opportunities for market players. Today, consumers are increasingly embracing convenient foods, and bread is no exception. Thus, realizing the challenges in fulfilling all consumer needs, from improving texture to longer-lasting freshness, market players are directing their investments in product innovation.

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Competitive Landscape

China Food Enzymes Market is fragmented owing to a large number of players involved in the market. The active companies involved in new product development, expansion, merger and acquisition, and partnership to sustain the market competition. The key players in the market are Kerry Group, Novozymes, Koninklijke DSM N.V., Chr. Hansen Holding A/S and Amano Enzymes Inc.

Table Of Contents

  1. 1. INTRODUCTION

    1. 1.1 Study Assumptions & Market Definition

    2. 1.2 Scope of the Study

  2. 2. RESEARCH METHODOLOGY

  3. 3. EXECUTIVE SUMMARY

  4. 4. MARKET DYNAMICS

    1. 4.1 Market Drivers

    2. 4.2 Market Restraints

    3. 4.3 Porter's Five Forces Analysis

      1. 4.3.1 Threat of New Entrants

      2. 4.3.2 Bargaining Power of Buyers/Consumers

      3. 4.3.3 Bargaining Power of Suppliers

      4. 4.3.4 Threat of Substitute Products

      5. 4.3.5 Intensity of Competitive Rivalry

  5. 5. MARKET SEGMENTATION

    1. 5.1 By Type

      1. 5.1.1 Carbohydrases

      2. 5.1.2 Proteases

      3. 5.1.3 Lipases

      4. 5.1.4 Others

    2. 5.2 By Application

      1. 5.2.1 Bakery

      2. 5.2.2 Confectionery

      3. 5.2.3 Dairy and Frozen Desserts

      4. 5.2.4 Meat, Poultry and Seafood Products

      5. 5.2.5 Beverages

      6. 5.2.6 Others

  6. 6. COMPETITIVE LANDSCAPE

    1. 6.1 Most Adopted Strategies

    2. 6.2 Market Position Analysis

    3. 6.3 Company Profiles

      1. 6.3.1 Novozymes

      2. 6.3.2 Chr. Hansen Holding A/S

      3. 6.3.3 Kerry Group

      4. 6.3.4 Jiangsu Boli Bioproducts Co., Ltd.

      5. 6.3.5 Koninklijke DSM N.V.

      6. 6.3.6 Amano Enzymes

      7. 6.3.7 SinoBios

  7. *List Not Exhaustive
  8. 7. MARKET OPPORTUNITIES AND FUTURE TRENDS

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