Strict, careful rules can hinder progress. A recent study report by Global Market Insights Inc. projects that the size of the dairy enzymes market would surpass $1 billion by 2030.
The dairy enzymes market trends will be influenced by a favourable forecast for the dairy product processing sector, according to the research. The demand for the product will increase as government measures to lower the risk factors for food items throughout the food and beverage sector that may cause intestinal damage, digestive problems, diarrhea, and other concerns become more widespread. The growing prevalence of lactose intolerance among individuals worldwide is changing consumer preferences toward lactose-free food supplements as an alternative to lactose-rich goods, which will boost the market for dairy enzymes.
According to the paper, strict and circumspect laws regarding the production and use of enzymes might prove to be a significant barrier. However, growing public knowledge of the usage of these enzymes in the production of curds, cheese, butter, and ice creams may encourage consumers to purchase the product while also motivating industry actors to finally minimize the risk-related characteristics of these enzymes.
The dairy enzymes market is divided into many categories in the study based on the kind of enzyme they are: lipases, carbohydrases (amylase, lactase, and others), proteases, esterases, catalases, transglutaminases, and others. The revenue for the carbohydrases market was $220 million in 2021, and it is anticipated that by 2030, it would be worth $350 million, thanks to the growing demand for sports drinks brought on by peoples’ changing lifestyles. Since carbohydrase removes acids and hazardous gases from these materials, it is often employed to produce food and beverage, pharmaceutical, and animal feed products.
By 2030, the whey protein application section of the dairy enzymes market will be valued more than $100 million. Dairy enzymes, like protease, mainly function to break the peptide bonds of different proteins, resulting in smaller, more readily digested pieces that will speed up the absorption of whey proteins. As a consequence, the need for dairy enzymes will significantly grow.
