India Food Enzymes Market - Growth, Trends, COVID-19 Impact, and Forecasts (2021 - 2026)

Market Overview

The Indian food enzymes market is projected to register a CAGR of 3.8% during the forecast period (2020 - 2025).

• The market is witnessing rapid growth due to the increasing demand for processed food in the country and wide applications of the enzymes in the processed food industry. Moreover, innovation in food technology in the country and the increasing awareness about better-quality products, being manufactured by utilizing enzymes, are further driving the market. For instance, DSM has launched a new range of baking enzymes, specifically formulated for gluten-free applications, which improve the softness and moistness of bread. These enzymes are also used in further applications, such as corn tortillas, rye bread, and spelt bread.
• However, the restricted range of optimal temperature and pH levels, and rigid regulatory policies by the standard systems, such as FSANZ (Food Standards Australia and New Zealand) for the approval and utilization of enzymes for consumption is restraining the growth of the domestic market.

Scope of the report

The Indian food enzymes market is segmented by type into carbohydrases, proteases, lipases, and other types and by application into bakery, confectionery, dairy and frozen desserts, meat poultry and seafood products, beverages, and other applications.

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Key Market Trends

Rising Demand for Processed Food

The processed foods segment has witnessed a significant rise in its market in recent years, owing to the change in lifestyle patterns of consumers and a strong influence on the consumption of convenience foods. Moreover, consumers are demanding healthy food products, along with a variety of tastes. Thus, several processed foods, which are rich in fiber, protein, and calcium, are considered suitable for diabetic people and are being marketed by the key players to attract more consumers. Functional properties, such as gluten-free, cholesterol-free, GMO-free, and low-sodium, are attributes of these products. For instance, DSM’s Maxilact® targets the reduction in sugar level in dairy products, such as flavored milk and sugared yogurts, by up to 20%, along with a clean, fresh taste and no off-flavors. Hence, the processed food demand growth, owing to food retail chains’ growth and convenience, has invariably helped the increase in demand for enzyme application.

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