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The United States food enzymes market is currently witnessing moderate growth. Food enzymes are biocatalysts that initiate chemical reactions to convert complex carbohydrates and fats into a digestible form. The primary sources of these enzymes include plants, animal tissues and microorganisms. Protease, lipase, amylase, pectinase, rennet and cellulase are some of the enzymes widely used in the food and beverage industry. They are primarily used in the production of bakery products, processing of cheese and starch, meat tenderizing and manufacturing of fruit juices.
Significant growth in the food and beverage industry in the United States is one of the key factors creating a positive outlook for the market. In line with this, cafés, hotels and quick serving restaurants (QSRs) extensively use food enzymes to impart innovative and exotic flavors to the dishes. Food and beverage manufacturers across the country also use these enzymes to improve the quality and increase the products' shelf-life. Moreover, changing lifestyles and increasing health consciousness among consumers is further contributing to the market growth. This has resulted in the rising demand for functional foods, which are fortified with natural food enzymes. Additionally, the utilization of innovative, genetically engineered food enzymes for industrial food manufacturing is acting as another major growth-inducing factor. These enzymes are also used by meat vendors to process and tenderize red meat, poultry and seafood products. Looking forward, IMARC Group expects the market to continue its moderate growth during the forecast period (2020-2025).
IMARC Group provides an analysis of the key trends in each sub-segment of the United States food enzymes market report, along with forecasts for growth at the region level from 2020-2025. Our report has categorized the market based on region, type, source, formulation and application.
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The competitive landscape of the industry has also been examined along with the profiles of the key players.
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