India Food Enzymes Market to Reach US$ 330.8 Million by 2032, Propelled by Significant Growth in F&B Industry

According to the latest report by IMARC Group, titled “India Food Enzymes Market Report by Type (Carbohydrase, Protease, Lipase, and Others), Source (Microorganisms, Bacteria, Fungi, Plants, Animals), Formulation (Powder, Liquid, and Others), Application (Beverages, Processed Foods, Dairy Products, Bakery Products, Confectionery Products, and Others), and Region 2024-2032," the India food enzymes market size reached US$ 178.4 Million in 2023. Food enzymes refer to biologically active proteins that catalyze chemical reactions occurring in food, such as the breakdown of fats, vitamins, fibers, and carbohydrates. Some of the most commonly available food enzymes include amylases, proteases, cellulases, lactases, phytases, and transglutaminases. They are produced from various plant, animal, and microbial sources, such as cows, pigs, sprouted grains, pineapple, papaya, ginger, figs, bacillus bacteria, and aspergillus fungi. Food enzymes are widely used in baking, brewing, vegetable oil extraction, meat tenderization, flavor production, fruit juice clarification, and starch-to-sugar conversion. They are highly beneficial, versatile, and non-toxic substances that enhance production efficiency, improve food safety, and extend product shelf-life. 

India Food Enzymes Market Trends:

The significant growth in the food and beverage (F&B) industry is one of the primary factors driving the market growth. Food enzymes are widely used to produce bakery products, cheese, starch, fruit juices, meats, sweeteners, and alcoholic and non-alcoholic beverages, as they enhance texture and appearance, increase aroma, improve product quality, and add nutritional value. In addition to this, the rising demand for processed food products due to changing dietary preferences and the hectic lifestyles of consumers are acting as another growth-inducing factor. Furthermore, the implementation of various initiatives by the Government of India (GoI) to ensure the safety, quality, and efficacy of food enzymes and regulate their maximum acceptable levels in various food products is providing an impetus to the market growth. Additionally, the adoption of recombinant deoxyribonucleic acid (DNA) technology to produce highly efficient, safe, and cost-effective synthetic food enzymes that provide consistent performance and better functionality than their natural counterparts is positively influencing the market growth. Moreover, the widespread product adoption due to the rising consumer inclination towards organic, chemical-free, and clean-label goods as they are derived from natural sources and improve the quality and shelf-life without using artificial additives and preservatives are propelling the market growth. Other factors, including rising demand for on-the-go (OTG) food, increasing investment in the research and development (R&D) of novel products, increasing health consciousness among the masses, and growing consumer awareness regarding various product benefits, are anticipated to drive the market growth. On account of the aforementioned factors, the market value is expected to reach US$ 330.8 Million by 2032, exhibiting a CAGR of 7.1% during 2024-2032.

Market Summary:

• On the basis of type, the market has been divided into carbohydrase (amylase, cellulase, lactase, pectinase, and others), protease, lipase, and others.
• Based on the source, the market has been classified into microorganisms, bacteria, fungi, plants, and animals.
• On the basis of formulation, the market has been divided into powder, liquid, and others.
• Based on the application, the market has been classified into beverages, processed foods, dairy products, bakery products, confectionery products, and others.
• On a regional basis, the market has been categorized into North, West and Central, South, and East India.
• The competitive landscape of the industry has also been examined along with the profiles of the key players.
   

Report Scope:

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