Without
dairy enzymes, cheeses, yogurt, and smoothies wouldn’t have their
unique texture and flavor. In order to preserve the delicate flavors
and texture of these highly perishable products, they need to be
handled with extra care in the logistical chain. As a result,
handling costs can sometimes be prohibitively expensive, compelling
dairy product manufacturers to consider revisiting the way their
products are formulated. This is where enzymes can present an optimal
solution.
The
use of global dairy enzymes market affords numerous advantages. For
instance, using the right dairy enzymes can help reduce whey
bitterness, enzymes can enable dairy product makers to achieve the
desired texture and flavor in products, and UHT processing can be
made more efficient with the use of the right enzymes. Enzymes are
either available in the form of natural extracts (non-microbial) or
they may be obtained via microbial fermentation. Some of the most
common types of enzymes used in the food and beverages industry are:
lipases, rennet, peptidases, catalases, proteinases, and other
proteases. Milk, cheese, and yogurt are the most common application
areas of these dairy enzymes.
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Large
Players Dominate Diary Enzymes Market. Why is this so?
As
is the case with most biological research and product development
facilities, the formulation of dairy enzymes also relies on a high
degree of expertise and an array of sophisticated laboratory assets.
Moreover, companies looking to develop novel enzymes that currently
aren’t offered by competitors need to invest heavily in research
and development facilities. All of these factors have one thing in
common: heavy investments. The high cost of investment required for
developing dairy enzymes thus acts as the greatest deterrent for the
entry of new companies.
In
the absence of small players, it is the well-established larger
companies that rake in the better part of revenues in the global
dairy enzymes market. However, these dynamics also work against the
growth of the global market, resulting in suppliers and vendors
boasting a higher bargaining power. The bargaining power of consumers
is thus compromised to some extent. Companies that have a stronghold
in the global dairy enzymes market are: Amano Enzyme, DSM Food
Specialties, Biocon, Novozyme, Danisco, Fonterra Co-op Group Ltd.,
Genencor International Inc., and others.
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Dairy
Enzymes Market in Europe Maturing, Asia Pacific and MEA open Window
of Opportunity
Owing
to cheese, yogurt, and other dairy products being traditionally
consumed in large quantities by consumers in Europe, the demand for
dairy enzymes has been high in this region. However, that’s
changing now as the Europe dairy enzymes market is moving toward
maturity. Market analysts recommend companies to look toward
countries in Asia Pacific and MEA, where the consumption of various
dairy products and dairy-based beverages is on the rise.
A
major trend emerging in the dairy enzymes market is the demand for
lactose-free products. The prevalence of lactose intolerance among
consumers in several regions worldwide is increasing. The use of
lactates – typically in liquid and powdered form – is the most
viable option for products catering to lactose intolerant consumers.
Manufacturers of dairy enzymes stand to benefit by expanding their
product line for such niche consumer segments.
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