Market Trends of France Food Enzymes Industry
This section covers the major market trends shaping the France Food Enzymes Market according to our research experts:
Rising Opportunities in Dairy Applications
The increased production of dairy products and the rising preference for lactose-free dairy in France are the key driving factors for the growth of the food enzyme market in the country. The most important enzymes used in dairy products are lipases, lactoperoxidase, proteases, transglutaminase, lactase, esterases, catalase, lysozyme, aminopeptidase, etc. Leading market players are increasingly innovating in terms of product offerings to tap emerging market opportunities and to occupy a larger market share.
For instance, to tap into the opportunity in the low-lactose dairy category, Novozymes launched its new ingredient Saphera, an enzyme designed for lactose-free dairies, like yogurt and other fermented milk products, which helps reduce the amount of added sugars while achieving the same sweet taste. Furthermore, DSM launched Maxilact® Smart, a lactase enzyme that enables a notable increase in production efficiency and capacity, while allowing dairy producers to meet the growing demand for lactose-free dairy products.
Bakery Industry Driving The France Food Enzymes Market
The bakery is one of the largest application markets for food enzymes. French bakery product market consists of several products like bread, pastries, doughnuts, and croissants, and crescent rolls. Food enzymes act as a catalyst for biochemical reactions that offer quality improvements in bakery products. Also, they are usually added to modify dough rheology, gas retention, and crumb softness in bread manufacture, to modify dough rheology in the manufacture of pastry and biscuits, to change product softness in cake making and to reduce acrylamide formation in bakery products. The continuous rise in the manufacturing of bakery and farinaceous products in France will drive the country's food enzymes market in the forecast period.
