Food and beverage enzymes are highly selective chemical catalysts that initiate metabolic reaction within unripe fruit and other food materials.
In the 1930s, Edward Howell, MD, the food enzyme pioneer, found that there is a difference between plant enzymes and those that are produced by the body. He was convinced that plant enzymes in food and supplements have a different function in human digestion than that of the body’s own digestive enzymes. With this theory, he began isolating and concentrating plant enzymes from their sources. He found the difference is that food enzymes begin digesting food in the stomach and will work for at least one hour before the body’s digestive system begins to work. For this reason, enzymes should be considered essential nutrients. Unfortunately, this is not the case, and food manufacturers are removing them from food to gain shelf-life.
Historically enzymes are considered to be non-toxic and not of safety concern for consumers since they are naturally present in ingredients used to make food.
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However, food enzymes produced industrially by extraction from plant and animal tissues, or by fermentation of microorganisms, are assessed for safety.
The global Food Enzyme market is valued at xx million US$ in 2018 is expected to reach xx million US$ by the end of 2025, growing at a CAGR of xx% during 2019–2025.
This report focuses on Food Enzyme volume and value at a global level, regional level, and company level. From a global perspective, this report represents the overall Food Enzyme market size by analyzing historical data and future prospect. Regionally, this report focuses on several key regions: North America, Europe, China, and Japan.
At company level, this report focuses on the production capacity, ex-factory price, revenue and market share for each manufacturer covered in this report.
The following manufacturers are covered:
- Purac Biochem
- Royal Dsm
- Riken Vitamin
- Associated British Foods
- David Michael
- Kerry Group
Segment by Regions
- North America
Segment by Type
Segment by Application
- Dairy products
- Bakery products
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Table of content
Table of Contents
1 Food Enzyme Market Overview
1.1 Product Overview and Scope of Food Enzyme
1.2 Food Enzyme Segment by Type
1.2.1 Global Food Enzyme Production Growth Rate Comparison by Type (2014–2025)
1.3 Food Enzyme Segment by Application
1.3.1 Food Enzyme Consumption Comparison by Application (2014–2025)
1.3.3 Dairy products
1.3.4 Bakery products
1.4 Global Food Enzyme Market by Region
1.4.1 Global Food Enzyme Market Size Region
1.4.2 North America Status and Prospect (2014–2025)
1.4.3 Europe Status and Prospect (2014–2025)
1.4.4 China Status and Prospect (2014–2025)
1.4.5 Japan Status and Prospect (2014–2025)
1.5 Global Food Enzyme Market Size
1.5.1 Global Food Enzyme Revenue (2014–2025)
1.5.2 Global Food Enzyme Production (2014–2025)
2 Global Food Enzyme Market Competition by Manufacturers
2.1 Global Food Enzyme Production Market Share by Manufacturers (2014–2019)
2.2 Global Food Enzyme Revenue Share by Manufacturers (2014–2019)
2.3 Global Food Enzyme Average Price by Manufacturers (2014–2019)
2.4 Manufacturers Food Enzyme Production Sites, Area Served, Product Types
2.5 Food Enzyme Market Competitive Situation and Trends
2.5.1 Food Enzyme Market Concentration Rate
2.5.2 Food Enzym
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