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Market Research Report
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389584

France Food Enzymes Market - Growth, Trends, COVID-19 Impact, and Forecasts (2022 - 2027)

Published: | Mordor Intelligence Pvt Ltd | 80 Pages | Delivery time: 2-3 business days

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France Food Enzymes Market - Growth, Trends, COVID-19 Impact, and Forecasts (2022 - 2027)
Published: January 17, 2022
Mordor Intelligence Pvt Ltd
Content info: 80 Pages
Delivery time: 2-3 business days
  • Description
  • Table of Contents

France's food enzymes market is projected to grow, witnessing a CAGR of 3.32% during the forecast period (2020 - 2025).

Key Highlights

  • The rise in demand for processed foods and increasing health consciousness among the French consumers are driving the food and beverage industry which in turn is driving the food enzymes market. Moreover, increasing demand for processed food & beverages along with diversification in the extraction process of food enzymes drive the growth of the food enzymes market demand in the country.
  • Food enzymes in France are widely used in the baking industry, fruit juice & cheese manufacturing, and brewing.
  • Furthermore, the legislation imposed by the European Union regarding health risks involved with the use of food enzymes in regulating the growth rate of the France food enzymes market.

Key Market Trends

Rising Opportunities in Dairy Applications

The increased production of dairy products and the rising preference for lactose-free dairy in France are the key driving factors for the growth of the food enzyme market in the country. The most important enzymes used in dairy products are lipases, lactoperoxidase, proteases, transglutaminase, lactase, esterases, catalase, lysozyme, aminopeptidase, etc. Leading market players are increasingly innovating in terms of product offerings to tap emerging market opportunities and to occupy a larger market share.

For instance, to tap into the opportunity in the low-lactose dairy category, Novozymes launched its new ingredient Saphera, an enzyme designed for lactose-free dairies, like yogurt and other fermented milk products, which helps reduce the amount of added sugars while achieving the same sweet taste. Furthermore, DSM launched Maxilact® Smart, a lactase enzyme that enables a notable increase in production efficiency and capacity, while allowing dairy producers to meet the growing demand for lactose-free dairy products.

Bakery Industry Driving The France Food Enzymes Market

The bakery is one of the largest application markets for food enzymes. French bakery product market consists of several products like bread, pastries, doughnuts, and croissants, and crescent rolls. Food enzymes act as a catalyst for biochemical reactions that offer quality improvements in bakery products. Also, they are usually added to modify dough rheology, gas retention, and crumb softness in bread manufacture, to modify dough rheology in the manufacture of pastry and biscuits, to change product softness in cake making and to reduce acrylamide formation in bakery products. The continuous rise in the manufacturing of bakery and farinaceous products in France will drive the country's food enzymes market in the forecast period.

Competitive Landscape

A few of the leading companies in the France food enzyme market are Corbion N.V., Kerry Group plc, Koninklijke DSM N.V., DuPont de Nemours, Inc., Chr. Hansen Holding A/S, BASF SE, Novozymes A/S, Associated British Foods plc, and others. Active companies are involved in new product development, expansion, and acquisition, to sustain the market competition.

Additional Benefits:

  • The market estimate (ME) sheet in Excel format
  • 3 months of analyst support
Product Code: 54116

TABLE OF CONTENTS

1 INTRODUCTION

  • 1.1 Study Deliverables and Study Assumptions
  • 1.2 Scope of the Study

2 RESEARCH METHODOLOGY

3 EXECUTIVE SUMMARY

4 MARKET DYNAMICS

  • 4.1 Market Drivers
  • 4.2 Market Restraints
  • 4.3 Porter's Five Forces Analysis
    • 4.3.1 Threat of New Entrants
    • 4.3.2 Bargaining Power of Buyers/Consumers
    • 4.3.3 Bargaining Power of Suppliers
    • 4.3.4 Threat of Substitute Products
    • 4.3.5 Intensity of Competitive Rivalry

5 MARKET SEGMENTATION

  • 5.1 By Application
    • 5.1.1 Beverage
    • 5.1.2 Dairy & Frozen Desserts
    • 5.1.3 Bakery
    • 5.1.4 Meat, Poultry & Seafood Products
    • 5.1.5 Confectionery
    • 5.1.6 Others

6 COMPETITIVE LANDSCAPE

  • 6.1 Most Adopted Strategies
  • 6.2 Market Position Analysis
  • 6.3 Company Profiles
    • 6.3.1 Corbion N.V.
    • 6.3.2 Kerry Group plc
    • 6.3.3 Koninklijke DSM N.V.
    • 6.3.4 DuPont de Nemours, Inc.
    • 6.3.5 Chr. Hansen Holding A/S
    • 6.3.6 BASF SE
    • 6.3.7 Novozymes A/S
    • 6.3.8 Associated British Foods plc

7 MARKET OPPORTUNITIES AND FUTURE TRENDS