North America Carbohydrase Food Enzymes Market is expected to be worth USD 0.84 million in 2024 and estimated to be growing at a CAGR of 6.23%, to achieve USD 1.15 million by 2029.
Carbohydrase consists of amylase, cellulose, pectinase, lactase, and other enzymes which are vital ingredients in food and beverages required for daily consumption. Amylase is used in industries because of its cost effectiveness, less time-consuming processes, and as it helps in modifying and optimizing the manufacturing process.
The North America Carbohydrase Food Enzymes market is driven by the change in eating habits of the consumers along with inclination of consumers towards healthy foods and rising awareness of health for an active lifestyle. Furthermore, the rise in disposable income of middle-class population along with significant spending of high-class population on healthy foods are some of the macroeconomic factors that are supplementing the growth of the market.
North America Carbohydrase Food Enzymes Market - By Application:
North America Carbohydrase Food Enzymes Market is segmented on the basis of application, and by region. On the basis of application, the market is distributed among food industry, beverage industry, dairy, bakery, and confectionery.
North America Carbohydrase Food Enzymes Market - By Region:
Geographically the North America Carbohydrase Food Enzymes Market is segmented into US, Canada, Mexico and Rest of North America. The North American region holds the major stake in the aggregate income of Global Carbohydrase Food Enzymes market in 2018 because of noteworthy growth in consumption, brought about by established distribution channels.
KEY MARKET PLAYERS:
Major Key Players in the North America Carbohydrase Food Enzymes Market are E. I. du Pont de Nemours and Company (U.S.), Associated British Foods plc (U.K.), Koninklijke DSM N.V. (The Netherlands), Novozymes A/S (Denmark), Chr. Hansen A/S (Denmark), Dyadic International, Inc. (U.S.), Advanced Enzymes (India), Puratos Group (Belgium), Amano Enzyme Inc. (Japan)
Frequently Asked Questions
Carbohydrase food enzymes are enzymes that break down carbohydrates into simpler sugars, aiding in food digestion and processing. In the food industry, they are used to improve texture, flavor, and shelf life in various products like baked goods, dairy, beverages, and processed foods
The main types include amylase, glucoamylase, cellulase, pectinase, and lactase. Each enzyme targets specific carbohydrates and performs different functions in food processing.
Factors driving growth include the increasing demand for processed foods, rising consumer awareness of digestive health, technological advancements in enzyme production, regulatory support, and the focus on sustainable and plant-based solutions.
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