The food enzymes market was valued at $1,355.8 million in 2012 and is expected to increase to $2,306.4 million by 2018, with a compound annual growth rate of 8% for the forecast period. In 2012, North America led the global food enzymes market with a share of 35% in value-terms, followed by Europe (29%), and Asia-Pacific (24%).

The market is the focus of a new report called “Food Enzymes Market By Types (Carbohydrase, Protease, Lipase), Applications (Beverages, Dairy, Bakery), Sources (Microorganisms, Plants, Animals), and Geography—Global Trends and Forecasts To 2018.” The report defines and segments the food enzymes market with analysis and forecasts of the global market size in terms of revenue. It also identifies driving and restraining factors for the market with analysis of trends, opportunities, burning issues, winning imperatives and challenges. The market is segmented and revenue is forecasted based on major regions such as North America, Europe, Asia-Pacific (APAC) and Rest of the World (ROW).

Foods enzymes are biocatalysts that carry out specific functions in various application industries. They can be produced from plants, animals or micro-organisms. Enzyme use in the food-processing industry results in reduced carbon footprint and improved yields, while reducing raw material waste. The high reaction specificity of enzymes ensures that only the desired reaction takes place out of many thermodynamically possible reactions. Many new applications for food enzymes are being developed in the market, such as egg processing and protein fortification. These are expected to drive the market forward in the coming years.

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