(Food-Beverage-News.Com, October 07, 2017 ) The Asia Pacific Fruit and Vegetable Processing Enzymes Market was worth USD 4.53 billion in 2016 and is estimated to be growing at a CAGR of 8.2%, to reach USD 6.71 billion by 2021. The process of preparing raw fruits and vegetables for human consumption is called fruit and vegetable processing. Changes can be made to raw food by physical or chemical means into products that can be readily consumed. Converting them into juice and pulp and making them dry or frozen, all these are a part of processing.
In order to make processing more efficient and less time consuming, enzymes are used in the process. Fruit juice enzymes such as pectinases allow high production capacity and low cost of juices. Some enzymes are used to liquefy the fruits and vegetables partially or completely to make sauce, pulp or juices. This reduces wastage, decrease viscosity of juices and make the filtration easier.
Increase in demand for fruit processing enzymes in beverage production and technological advances in enzyme production are expected to drive the market. Increase in demand for processed fruit and vegetable products due to the increasing health consciousness among people and rising disposable incomes are also driving the market. Certain risks associated with the frozen and canned food products and regulations on temperature and pH values are restraining the market.
The Asia-Pacific 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.
Asia-Pacific fruit and vegetable processing enzymes market is segmented into China, India, Japan, Australia and South Korea. Asia-Pacific is the fastest growing market for food enzymes globally. India is one of the largest supplier of fruits and vegetables in the world but processing industry is nor prevalent. China is one of the largest supplier of processed fruits and vegetable products and there is a huge demand for processing enzymes in this region.
Some of the key players in fruit and vegetable processing enzymes market are E. I. du Pont de Nemours and Company, Associated British Foods Plc, Novozymes A/S, Group Soufflet, Koninklijke DSM N.V., Biocatalysts, Amano Enzyme Inc., Sunson Industry Group and Advanced Enzymes.
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