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Enzymes are defined as specialized proteins that act as catalysts to speed up a specific reaction. In most cases, enzymes used in food are used as processing aids, where they aid in the manufacturing of food or food ingredients but do not have a function in the final product. Very few enzymes are used as food additives or ingredients and are functional in the final product.

The demand for ‘free-from’, healthy, and clean-label food products is a key factor driving growth across food enzymes. Health-conscious consumers are driving dairy and bakery product formulators to rethink their label claim strategies. The need for better-for-you products globally is expected to drive the adoption of enzymes compared to chemical or synthetic processing aids. The other trend that prevalent across the bakery and brewing industry is the use of local and ancient grains for the production of artisanal or craft products. The increase in the popularity of ancient and local grains is expected to offer an opportunity for enzyme technologies, as working with ancient grains could pose formulation challenges in terms of texture, softness, and freshness. Alternative plant-based products are expected to drive the demand for novel enzyme solutions that can help formulators to improve the texture and flavor profile of plant proteins while catering to clean-label requirements.

The focus of the present research is to assess the opportunity across food and beverage enzymes being used as processing aids. The key enzyme categories considered are carbohydrases, lipases, proteases, and other enzymes, such as transferases and oxidoreductases. The carbohydrases category, which primarily includes amylolytic enzymes, lactases, pectinases, and xylanases, is estimated to account for the largest share in the total food enzymes market in 2020. Carbohydrases are used across all major application areas, such as bakery, brewing, dairy, and starch processing. Overall, beverages accounted for a majority of the share in 2020, followed by bakery and enzymes used in other application areas, including starch, meat and seafood, and fat and oil processing. The demand for fresh, environment-friendly, and clean-label products will drive the adoption of enzymes as processing aids. Across the bakery sector, the trend of reducing food wastage is another key driver for enzymes, as enzymes can help manufacturers produce high-quality products with improved longevity and flexibility. Historically, enzymes were derived from animal sources; however, in the last several decades, microbial sources have gained prominence. In 2020, microbe-derived enzymes were estimated to account for the largest share, followed by plant-derived enzymes that are estimated to register higher growth during the forecast period, as the industry looks for more stable enzyme alternatives.