Middle East and Africa Specialty Malt Enzyme Market - Segmented By Source, Type, Application, Form And Region(UAE, Israel, Other GCC Countries And Kenya, Sudan, and Remaining Middle East Countries) - Industry Analysis, Size, Share, Growth, Trends, and Forecasts 2024 to 2029

ID: 7445
Pages: 145

Middle East and Africa Specialty Malt Enzyme Market Size (2024 To 2029)

Middle East and Africa Specialty Malt Enzyme Market is expected to be worth USD 0.30 billion in 2024 and is estimated to grow at a CAGR 2.94 to reach USD 0.35 billion by 2029.

Malts are separated into two classes – base malts and concentrated malts. Base malts have diastatic energy to change over their own particular starch. In any case, claim-to-fame malts have less diastatic control and give shading, body, taste and surface to the last item. Strength malt gives lager and drinks their exceptional qualities and flavor.  Forte malt has different applications as it helps in giving taste, surface, appearance and flavor to lager and drinks. Strength malt is additionally accessible in chocolate, espresso and caramel flavors, which extends its application territories in the sustenance and drinks industry. Grain is the real crude material used to get ready claim to fame malt, however wheat, rye, rice and corn are additionally utilized. The significant drivers for Specialty Malt Enzyme are the modification of properties in food proteins and the reduction in feed costs are some of the vital factors.Also surge in the uncovering health values, improved nutritional value of poultry meal, and low allergic infant food in developing economies will boost this industry. Huge costs of development and research in the area of Specialty Malt Enzyme limits this industry.

This Research Report On Middle East and Africa Specialty Malt Enzyme Market Is Segmented and Sub Segmented Into Following Categories:

Middle East and Africa Specialty Malt Enzyme Market - By Source:

  • Barley
  • Wheat
  • Rye

Middle East and Africa Specialty Malt Enzyme Market - By Type:

  • Roasted
  • Crystal
  • Dark

Middle East and Africa Specialty Malt Enzyme Market – By Application:

  • Non-alcoholic Malt Beverages
  • Bakery
  • Brewing
  • Distilling

Middle East and Africa Specialty Malt Enzyme Market – By Form:

  • Dry
  • Liquid

The Roasted Malt segment is likely to gain 124 basis points by 2022 as compared to that in 2017. Roasted Malt segment was estimated to have a revenue share of more than 35% in the Middle East and Africa market in 2017.

Middle East and Africa Specialty Malt Enzyme Market – By Region:

  • UAE
  • Israel
  • KSA
  • South Africa
  • Egypt

Geographically, market is further segmented into Middle East and Africa. Middle East and Africa has an untapped market and key players are slowly expanding to this region which is the main reason for the growth of market in this region.

KEY MARKET PLAYERS:

Key market players of Middle East and Africa Specialty Malt Enzyme Market are GrainCorp Ltd. (Australia), Soufflet Group (France), Axereal Group (France), Viking Malt (Germany), Cargill, Inc. (U.S.), Malteurop Groupe (France), Bar Malt India Pvt. Ltd. (India), IREKS GmbH (Germany), Simpsons Malt LTD. (U.K.), Agromalte Agraria (Brazil)

 

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Frequently Asked Questions

1.What are specialty malt enzymes, and how are they used in the Middle East and Africa (MEA) region?

Specialty malt enzymes are enzymes derived from malted barley and other grains, utilized in brewing and food processing industries. In the MEA region, they play a vital role in beer production, improving fermentation efficiency, flavor development, and overall product quality.

2.What are the primary types of specialty malt enzymes used in the MEA market?

Common specialty malt enzymes include alpha-amylase, beta-amylase, glucoamylase, protease, and phytase enzymes. These enzymes assist in the breakdown of complex carbohydrates, proteins, and phytates present in malted grains during mashing and fermentation processes.

3.How do specialty malt enzymes contribute to the brewing industry in the MEA region?

Specialty malt enzymes facilitate the conversion of starches in malted grains into fermentable sugars, which yeast then metabolizes to produce alcohol and carbon dioxide during beer fermentation. They also play a role in modifying beer characteristics such as body, flavor, and foam stability.

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