Continued demand from cheese and yoghurt manufacturers, coupled with a desire to promote digestive health, promises a slew of opportunities in the dairy enzyme market, according to a new study.
Global market intelligence company Fact.MR anticipates the global demand for dairy enzymes will surpass 270,000 tonnes in 2026, which is likely to translate into a market opportunity of more than $1.3 billion.
Use of dairy enzymes has offered potential opportunities in terms of growth prospects for participants involved in dairy enzyme development, as these products add new texture, flavour, freshness and reduced bitterness.
Dairy enzymes also facilitate convenient ultra-high temperature processing.
Lactose intolerance is a main aspect pushing development of advanced dairy enzymes, Fact.MR reports.
The National Institute of Diabetes and Digestive and Kidney Diseases reports that about 68 per cent of world’s population faces lactose intolerance.
The increasing number of lactose intolerant individuals has fuelled the demand for lactose free-dairy products – not only milk but also other dairy products such as yoghurts and cheese.
Increasing demand for lactose free-dairy products has pushed enzyme manufacturers to develop novel solutions to meet consumer requirements.
A relatively high value share has also been envisioned for cheese with respect to adoption of dairy enzymes in cheese production.
Several microbes such as Irpex, Rhizomucor Pusillus and Aspergillus Oryzae are being extensively used for production of rennet during cheese manufacturing
Cheese manufacturers have accelerated the curdling process using lactic acid, rennet and plant based enzymes, especially from fig leaves, wild artichokes, melons or safflowers.
In addition, the growth in sales of dairy enzymes for cheese production is complemented with the increasing consumption of cheese across the globe, which resulted in sales of more than $150 million in dairy enzymes in 2017, which was higher than any other application area.