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

The Italy food enzymes market is segmented By Type (Amylases, Carbohydrases, Protease, Lipase, and Others) and By Application (Bakery, Confectionery, Dairy and Frozen Desserts, Meat Poultry and Sea Food Products, Beverages, and Others).

Market Snapshot

Study Period:

2016-2025

Base Year:

2019

CAGR:

1.86 %

Need a report that reflects how COVID-19 has impacted this market and its growth?

Market Overview

Italy food enzymes market is projected to grow at a CAGR of 7.56% during the forecast period (2020-2025).

  • Enzymes have become an important area of biotechnology; the use of enzymes has expanded rapidly into a variety of food applications owing to their effectiveness, accuracy, and possibility of replacing additives.
  • Numerous public and private investments on research and developments of these enzymes have widely catered to the market studied. Although there are still enormous opportunities for development, especially in the bakery and beverage segment. Moreover, the rising consumer awareness towards natural enzymes paved a way for the market growth in the country.
  • On the other hand, stringent government regulations restrict the market for regulation 1332/2008 on food enzymes introduced harmonized rules for their scientific evaluation and authorization in the EU. Articles 10-13 of Regulation 1332/2008 set out specific labeling requirements.

Scope of the report

The Italy food enzymes market is available as amylases, carbohydrases, protease, lipase and others. By application, the market is segmented into bakery, confectionery, dairy and frozen desserts, meat poultry and seafood products, beverages and others.

By Application
Bakery
Confectionery
Dairy and Frozen Desserts
Meat Poultry and Sea Food Products
Beverages
Others

Report scope can be customized per your requirements. Click here.

Key Market Trends

Increasing Demand of Convenient and Packed Food is Likely to Fuel the Market Growth

The country’s inclination towards convenient and packed food is drastically driving the market studied owing to its wide application in bakery, soups and other processed foods. In many instances, the use of enzymes has been proved to decrease the volumes and toxicity of byproducts and effluents. Therefore, the players are investing a huge amount on research and developments to introduce innovative enzymes in order to provide good-quality processed food to satiate the growing demand put up by Italian consumers. Pectinases are the most commonly used enzyme in the fruit juice industry of the country because they increase juice yields and accelerate juice clarification, thus, increasing its role in beverage industry applications.

To understand key trends, Download Sample Report

Bakery Application Dominates the Overall Market

In Italy, the demand for bakery products is very high, especially for bread. In bread production, alpha-amylase used as an ingredient offers several benefits such as improved softness, longer shelf-life, and even reduced baking time, as in the case of pre-baked bread. Food enzymes inclusive of lipases, proteases, cellulases, amylases, and others are widely used in the other bakery products as it accelerates yeast fermentation and boost leavening for optimum dough expansion during proofing and baking and also to improve dough stability and shelf life of end products.

To understand geography trends, Download Sample Report.

Competitive Landscape

The market studied is competitive owing to the presence of several global players trying hard to maintain their position in the Italian food enzymes market. The players are adopting strategies such as product innovation and mergers and acquisitions. The market sees growth opportunities in the country as food enzymes reduce water, energy and wastage costs and thus, aiding in the convenient processing of the food products.

You can also purchase parts of this report. Do you want to check out a section wise price list?

Table Of Contents

  1. 1. INTRODUCTION

    1. 1.1 Study Deliverables

    2. 1.2 Study Assumptions

    3. 1.3 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 Application

      1. 5.1.1 Bakery

      2. 5.1.2 Confectionery

      3. 5.1.3 Dairy and Frozen Desserts

      4. 5.1.4 Meat Poultry and Sea Food Products

      5. 5.1.5 Beverages

      6. 5.1.6 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 Kerry Inc

      2. 6.3.2 Novozymes Group

      3. 6.3.3 Koninklijke DSM N.V.

      4. 6.3.4 Chr. Hansen Holding GmbH

      5. 6.3.5 BASF SE

      6. 6.3.6 Biochem Srl

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

** Subject to Availability

80% of our clients seek made-to-order reports. How do you want us to tailor yours?

Related Reports