Enzymes Gain Importance as Process Aids in Food Applications, Finds Frost & Sullivan
LONDON, June 28 /PRNewswire/ — During the economic slowdown in 2009, food enzymes were successfully positioned as cost savers and process efficiency improvers in many application segments. This strategy, along with increased R&D efforts, is expected to continue to attract new applications such as interesterification for the reduction of trans fats and as ‘meat glue’ (transglutaminases). While the increased use of enzymes in applications such as fruit and beverage processing and wine making could vitalize the market, the future of enzymes in food applications depends on their acceptance as process aids that provide better cost economies for food manufacturers.
New analysis from Frost & Sullivan (http://www.food.frost.com), European Market for Enzymes in Food Application, finds that the market earned revenues of $407.5 million in 2009 and estimates this to reach $501.0 million by 2016. In this research, Frost & Sullivan’s expert analysts examine the following application segments: starch and sugar processing, bakery, dairy, brewing, wine making, fruit and beverage processing and miscellaneous.
Food producers cannot underestimate the importance of reducing manufacturing costs, and participants must clearly communicate the advantages of using enzymes. In addition to offering higher product quality and lower manufacturing costs, enzymes reduce waste production and energy consumption by up to 50 per cent. “Better chemical selectivity and higher specificity result in numerous commercial benefits, including higher-quality products, fewer side reactions and harmful by-products, easier separation of products and less pollution – all of which translate into lower cost for end users,” says Frost & Sullivan Senior Research Analyst, Dr. Kaushik Ramakrishnan Shankar.
However, despite cost-cutting measures, enzyme manufacturers must still contend with considerable price pressure in most application segments. For example, starch- and sugar-processing enzymes have become commoditised due to consumers’ greater negotiating power. Apart from commoditisation, a competitive marketplace also intensifies price pressures, as in the case of bakery enzymes, a densely populated segment.
Manufacturers can use novel materials and methods, such as cheaper and non-traditional carbon and nitrogen sources to reduce their production costs but they should also invest in R&D to distinguish themselves in the market. In addition, strong distribution partnerships with other companies will help manufacturers entrench themselves in the market.
“Strategic relationships between manufacturers should help synergise company strengths while overcoming individual weaknesses,” notes Dr. Kaushik. “Such alliances have been successful for the largest companies operating in this segment, and could be replicated by other participants.”
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European Market for Enzymes in Food Application
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SOURCE Frost & Sullivan