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I AgreeAnalysis of Dairy Enzymes market covering 30 + countries including analysis of US, Canada, UK, Germany, France, Nordics, GCC countries, Japan, Korea and many more
The global market for dairy enzymes is poised to witness strong growth until 2031, expanding more than 2x. As of 2021, the market is anticipated to be valued at approximately US$ 700 Mn. Applications for cheese production is slated to emerge dominant, resulting in sales worth US$ 150 Mn in the previous year and expanding at a CAGR of 7% until 2031.
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As per Fact.MR – market research and competitive intelligence provider, during the historic period of 2016 to 2020, the market expanded at a CAGR of 7%. In biotechnology, there are several industrial applications that have resulted in the development of biotech products that are being used on a regular basis. Few of these come under the food science application category that makes use of enzymes to enhance the quality and functional properties of different foods.
Likewise, in the dairy industry, enzymes are either used as coagulants for the production of cheese or as bio protectors for enhancing the safety and shelf life of dairy products. Prospects are also widening amid the ever-broadening trend of consuming vegan food products.
Considering these factors, the global dairy enzymes market is slated to expand at around 8% CAGR over the forthcoming decade, expected to reach a value of nearly US$ 1.5 Bn.
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According to NIDDK (National Institute of Diabetes and Digestive and Kidney Diseases), about 68% of people across the globe are facing lactose malabsorption. In Asia and Africa majority of the people are lactose intolerant, whereas in the United States about 36% of people are intolerant to lactose.
In response to trending healthy food consumption and growing consumer awareness regarding digestive health, manufacturers have developed innovative dairy enzymes that facilitate a significant increase in capacity and efficiency with respect to production thereby allowing dairy product manufacturers to fulfill the increasing demand for lactose-free dairy products, spurring demand for alternative dairy enzymes.
Manufacturers are focused on further enhancements in their enzyme offerings that are applicable in the production of cheese and yogurt and enable faster production and a double-digit enhancement in the production efficiency.
Optimization in dairy production is the focal point of several manufacturers, developing dairy enzymes capable of enhancing the rate of production along with quality enhancements. Particularly, enzymes for dairy products that offer exceptional texture and flavor along with enhanced freshness reduces whey bitterness and facilitate trouble-free ultra-high temperature (UHT) processing. Demand for fermented milk products has been showing a significant demand rate owing to a high prevalence of digestive disorders among the consumers.
In August 2021, Müller launched its first stand-alone yogurt brand in the U.K. Driven by the global wellness trend, Gut Glory is a new gut-health yogurt brand with a contemporary twist. Gut Glory is a creamy yogurt that contains gut-friendly cultures, it is a source of calcium and is made in Shropshire, England, using milk from British farms.
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According to Fact.MR, the Asia is likely to register highest growth during the forecast period, accounting for a value CAGR worth 8% across the 2021-2031 assessment period. Increasing consumption of yogurt is widening prospects for dairy enzymes, with regional player unraveling new product lines.
For instance, in August 2020, Indian startup Epigamia launched a range of plant-based yogurt made with coconuts for Indian consumers. With its creamy texture, the company claims the yogurt’s consistency is almost indistinguishable from conventional dairy yogurts. They are available in two flavors — Unsweetened and Coconut Jaggery.
By launching the coconut milk yogurts, Epigamia aims to reduce its impact on the environment. And it’s not just the yogurts that are more sustainable than conventional dairy products — the packaging is too.
According to Fact.MR’s projections, North America is projected to be a significant revenue contributor to the global market for dairy enzymes through 2031, growing at around 7% value CAGR.
The region offers huge opportunities for the players in the market owing to the factors like an increasing number of people with lactose intolerance, and a rise in digestive disorders among people. In the U.S, about 36% of people are intolerant to lactose, or 30 million American adults.
Hence, consumers are transitioning towards consuming non-milk based dairy products. Considering the aforementioned factors, Fact.MR projects the market across the North American region to be highly lucrative during the forecast period (2021-2031).
According to Veganz, the number of people switching over to a vegan diet has doubled, from 1.3 million in 2016 to 2.6 million in 2020. This trend was the strongest in Germany, with 30% of them identifying themselves as flexitarians. Hence, popularity of plant-based dairy products has equally surged.
Studies have concluded that consumption of plant-based foods has experienced a nearly 50% increase between 2019 and 2021. While animal welfarism is the primary reason for this shift, a growing number of consumers have reported high levels of lactose intolerance. Hence, plant-based dairy enzymes consumption has increased. Fact.MR anticipates the market in Europe to surge at over 7% CAGR.
A relatively high-value share has been envisioned for cheese with respect to the adoption of dairy enzymes in cheese production. Several microbes such as Irpex, Rhizomucor pusillus, and Aspergillus Oryzae are being extensively used for the production of rennet during cheese manufacturing.
According to Fact.MR, growth in sales of dairy enzymes for cheese production is complemented with the increasing consumption of cheese across the globe, which resulted in sales of US$ 150 Mn of dairy enzymes in 2020. By 2031, the segment is likely to surge at a CAGR of 7%.
According to Fact.MR, the animal & microorganism segment is estimated to account for the largest share as compared to other sources of dairy enzymes. A market share worth 45% is projected for this segment by Fact.MR across the forecast period.
Manufacturers prefer animal and microorganisms as a source of dairy enzymes due to a simpler extraction process. Moreover, it is easy and more cost-effective to conduct R&D activities on microorganisms as compared to plant-sourced dairy enzymes.
Prominent manufacturers of dairy enzymes are looking to capitalize on innovations in order to launch new products into the market.
Attribute |
Details |
Market size value in 2021 |
USD 700 Mn |
Market size value in 2031 |
USD 1.5 Bn |
Growth Rate |
CAGR of 8% from 2021 to 2031 |
Forecast Period |
2021-2031 |
Historical Data Available for |
2016-2020 |
Market Analysis |
Revenue (US$ Mn) & Volume (Tonnes) |
Key Regions Covered |
|
Key Countries Covered |
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Key Market Segments Covered |
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Key Companies Profiled |
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Pricing |
Available upon Request |
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According to Fact.MR, the dairy enzymes market is expected to reach nearly US$ 700 Mn by 2021
The global market for dairy enzymes is envisaged to account for over US$ 1.5 Bn by 2031
The dairy enzymes market expanded at a CAGR of 7% from 2016 to 2020
The global dairy enzymes market is highly competitive owing to the presence of few dominant companies namely Chr. Hansen, DSM, Novozymes, Kerry Group, and Danisco, acquiring top shares.
North America is expected to register a CAGR of 7% from 2021 to 2031
Demand for dairy products in Europe is likely to surge at 7% CAGR until 2031
Asia is expected to emerge as the fastest growing dairy enzymes market, clocking a CAGR of 8% until 2031
Presently, the cheese manufacturing segment is projected to surge at a CAGR of 7% until 2031
Animals & Micro-organisms based enzymes will reign the market, clocking a share of 45%