North America Fruit and Vegetable Processing Enzymes Market was worth USD 12.20 billion in 2021 and is estimated to be growing at a CAGR of 5.7%, to reach USD 16.10 billion by 2026. Food processing is the deliberate changes induced in the food before it is consumed by humans. Fruits and vegetables are processed to preserve freshness and the nutrients by drying or freezing them.
Enzymes play an important role in fruit and vegetable processing to enhance the product quality as well as increase shelf life of canned and frozen fruits and vegetables. Enzymes are also used in fruit and vegetable juice production as well as juice treatment. Fruit wine industries use pectinase enzymes in conjunction with cellulases for mash treatment to achieve liquefaction of fruit pulp.
Increasing focus of consumers on healthier lifestyles by taking nutrient food and drinks and increase in demand for processed fruit and vegetables due to increased prices of fresh fruits and vegetables are driving the market growth. Increase in production rates of enzymes due to the use of genetically modified microorganisms and increase in wine production using fruits are also driving the market. High RandD costs and various restrictions on packaging are inhibiting the market growth.
The North America Fruit and Vegetable Processing Enzymes Market is segmented on the basis of type, application, product type, form, source and region. On the basis of type of enzymes, the market is segmented into Amylase, Pectinase, Protease, Cellulase and other enzymes. Pectinase segment holds the largest market share in this segment as it is most commonly used enzyme in fruit juice industry. On the basis of application, the market is segmented into fruits and vegetables. On the basis of product types, the market is segmented into Juices, wines and ciders, pastes and purees and others. Based on form, the market is segmented into liquid and powder forms. Both forms are almost equally preferred in various industries. The source of enzymes is segmented into bacteria and fungi. Fungi such as yeast are widely used in various processing industry but genetically modified bacteria are used for certain enzyme production.
Geographically the North America Fruit And Vegetable Processing Enzymes Market is segmented into US, Canada and Rest of North America. U.S.A leads the market in this region due to the increase in demand for the frozen fruits and vegetables. Also, America is the one of the largest importer of fruits and vegetables and hence processed or packed food is in demand. Presence of strong global companies is also responsible for the market growth in this region.
Key Players in the Market:
Major Key Players in the North America Fruit And Vegetable Processing Enzymes Market are
1.Introduction
1.1 Market Definition
1.2 Study Deliverables
1.3 Base Currency, Base Year and Forecast Periods
1.4 General Study Assumptions
2. Research Methodology
2.1 Introduction
2.2 Research Phases
2.2.1 Secondary Research
2.2.2 Primary Research
2.2.3 Econometric Modelling
2.2.4 Expert Validation
2.3 Analysis Design
2.4 Study Timeline
3. Overview
3.1 Executive Summary
3.2 Key Inferences
3.3 Epidemology
4. Drivers, Restraints, Opportunities, and Challenges Analysis (DROC)
4.1 Market Drivers
4.2 Market Restraints
4.3 Key Challenges
4.4 Current Opportunities in the Market
5. Market Segmentation
5.1 Type
5.1.1 Introduction
5.1.2 Pectinase
5.1.3 Protease
5.1.4 Amylase
5.1.5 Cellulase
5.1.6 Other Types
5.1.7 Y-o-Y Growth Analysis, By Type
5.1.8 Market Attractiveness Analysis, By Type
5.1.9 Market Share Analysis, By Type
5.2 Product Type
5.2.1 Introduction
5.2.2 Juices
5.2.3 Wines & Ciders
5.2.4 Pastes & Purees
5.2.5 Y-o-Y Growth Analysis, By Product Type
5.2.6 Market Attractiveness Analysis, By Product Type
5.2.7 Market Share Analysis, By Product Type
5.3 Application
5.3.1 Introduction
5.3.2 Fruits
5.3.2.1 Apples
5.3.2.2 Grapes
5.3.2.3 Oranges
5.3.2.4 Other Citrus Fruits
5.3.3 Vegetables
5.3.3.1 Tomatoes
5.3.3.2 Carrots
5.3.3.3 Potatoes
5.3.4 Y-o-Y Growth Analysis, By Application
5.3.5 Market Attractiveness Analysis, By Application
5.3.6 Market Share Analysis, By Application
5.4 Source
5.4.1 Introduction
5.4.2 Bacteria
5.4.3 Fungi
5.4.4 Other Souces
5.4.5 Y-o-Y Growth Analysis, By Source
5.4.6 Market Attractiveness Analysis, By Source
5.4.7 Market Share Analysis, By Source
5.5 Form
5.5.1 Introduction
5.5.2 Liquid
5.5.3 Powder
5.5.4 Other forms
5.5.5 Y-o-Y Growth Analysis, By Form
5.5.6 Market Attractiveness Analysis, By Form
5.5.7 Market Share Analysis, By Form
6. Geographical Analysis
6.1 Introduction
6.1.1 Regional Trends
6.1.2 Impact Analysis
6.1.3 Y-o-Y Growth Analysis
6.1.3.1 By Geographical Area
6.1.3.2 By Type
6.1.3.3 By Product Type
6.1.3.4 By Application
6.1.3.5 By Source
6.1.3.6 By Form
6.1.4 Market Attractiveness Analysis
6.1.4.1 By Geographical Area
6.1.4.2 By Type
6.1.4.3 By Product Type
6.1.4.4 By Application
6.1.4.5 By Source
6.1.4.6 By Form
6.1.5 Market Share Analysis
6.1.5.1 By Geographical Area
6.1.5.2 By Type
6.1.5.3 By Product Type
6.1.5.4 By Application
6.1.5.5 By Source
6.1.5.6 By Form
6.2 United States
6.3 Canada
7.Strategic Analysis
7.1 PESTLE analysis
7.1.1 Political
7.1.2 Economic
7.1.3 Social
7.1.4 Technological
7.1.5 Legal
7.1.6 Environmental
7.2 Porter’s Five analysis
7.2.1 Bargaining Power of Suppliers
7.2.2 Bargaining Power of Consumers
7.2.3 Threat of New Entrants
7.2.4 Threat of Substitute Products and Services
7.2.5 Competitive Rivalry within the Industry
8.Market Leaders' Analysis
8.1 E. I. du Pont de Nemours and Company
8.1.1 Overview
8.1.2 Product Analysis
8.1.3 Financial analysis
8.1.4 Recent Developments
8.1.5 SWOT analysis
8.1.6 Analyst View
8.2 Associated British Foods Plc
8.3 Novozymes A/S
8.4 Group Soufflet
8.5 Koninklijke DSM N.V.
8.6 Biocatalysts
8.7 Amano Enzyme Inc.
8.8 Sunson Industry Group
8.9 Advanced Enzymes
9.Competitive Landscape
9.1 Market share analysis
9.2 Merger and Acquisition Analysis
9.3 Agreements, collaborations and Joint Ventures
9.4 New Product Launches
10.Market Outlook and Investment Opportunities
Appendix
a) List of Tables
b) List of Figures
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