New trends in food enzymes

THE MARKET for food enzymes will reach about US$ 2.6 billion in value by 2020, with a CAGR of 8.1 percent from 2015 to 2020. Asia Pacific accounts for 25 percent of global share, and is exhibiting fast growth as well, according to market research.  

Food enzymes are mostly used in the bakery, dairy and beverage industries (in this order in terms of demand). Used primarily to replace some steps in processing, they can create specific aromas and flavors, enhance nutritive value and improve appearance and texture of food and beverage products. As the global food supply chain becomes even more complex, the need for enzymes to ensure nutritional content and shelf life is more emphasized. Carbohydrases dominate the market followed by proteases and lipases.

The food processing industry accounts for some 40 percent of industrial enzymes, according to Future Market Insights (FMI). With demand for functional foods and beverages also increasing, so does the need for enzymes.  

The Association of Manufacturers and Formulators of Enzyme Products (AMFEP), a non-profit European industry association, lists about 200 enzymes for food processing as listed by its members.

For brewing, one of the newer solutions from DuPont to hasten the process comes in the form of a new enzyme called the Diacetyl Control with New Alphalase^® Advance 4000. This additive is able to reduce or completely remove diacetyl during the fermentation process. Diacetyl is responsible for the butterscotch flavor that is not welcome in beer. To decrease the amounts of diacetyl, brewers normally prolong beer maturation which breaks down the compound in more neutral compounds upon a secondary fermentation process.

For bakery, Ulrick & Short’s Synergie Melody and Synergie Superdust starches offer up to a day’s additional shelf life, as well as springiness to white loaf bread until the best before date. These are achieved even if the use of emulsifiers is reduced.

AB Enzymes, one of the leading producers of enzymes for food and beverage applications, has a range of products such as the well-known VERON® baking enzymes for cereal based foods as well as bakery products. The company produces enzymes for fruit juices that work to enhance juice extraction and therefore reduce fruit waste. It also offers enzymes for processing grain and oil seeds as well as vegetables.

Many Asian consumers suffer from lactose intolerance, or the inability to digest lactose, a sugar found in milk and other dairy products. To break down lactose, an enzyme called lactase is used in dairy products. Among popular enzymes for this are Lactozym® Pure from Novozymes and Maxilact® neutral lactase enzyme from DSM.

(Photo: Dreamstime.com)

These are just a few examples of enzymes on the market. The importance of enzymes in food and beverage processing continues to spur new developments in this segment. FMI notes that immobilized enzymes (enzymes that are physically attached to a solid support over which a substrate is passed and converted to product) will replace the batch fermentations for producing non-nutritive sweetener, amino acids, aspartic acid and tryptophan. Immobilization of rennet can increase the process of developing innovative methods in the fermentation of dairy industry.