In biotechnology there are several industrial applications that have resulted in development of biotech products that are being used on a regular basis. Few of these come under food science application category that make use of enzymes to enhance quality and functional properties of different foods. Likewise, in dairy industry, enzymes are either used as coagulants for the production of cheese or as bio protectors for enhancing safety and shelf life of dairy products.
A new intuitive FactMR report reveals that the global for Dairy Enzymes Market is expected to rise at a value CAGR of 7.4% during the period of assessment, 2017-2026.
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Rising importance of enzymes used in dairy products has caught attention of various regulatory associations in several industrialized countries. The European Food Safety Authority (EFSA) and U.S Food and Drug Administration (FDA) have considered dairy enzymes as GRAS (Generally Recognized As Safe). For instance, recently, thermolysin enzyme intended for use in dairy products to improve taste, protein solubility and digestibility of dairy products has been recognized as GRAS.
Dairy Enzymes – The Key to Sustainability
Given that dairy enzymes have been developed to reinforce quality aspects in dairy products, few of the drivers for enzyme development include reduced cost of production, low environmental impacts and highly efficient processing. Manufacturers involved in dairy enzyme development, such as DSM, Novozymes and Advanced Enzymes Technologies are focusing on developing advanced enzymes that further the sustainability quotient of dairy products at the retail as well as consumer level. Increased sustainability results in reduced wastage owing to increased shelf life of the product along with continued freshness. Sustainability being the foremost benefit offered by enzymes, their demand in the dairy industry is expected to proliferate in the coming years.
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Manufacturers Focusing on Developing Enzymes for Lactose Free Dairy
Manufacturers involved in dairy enzymes development are shifting their focus towards developing novel enzymes for lactose free dairy products. This change in perception and focus on innovation has been triggered with the increasing number of lactose intolerant people in the globe. According to NIDDK (National Institute of Diabetes and Digestive and Kidney Diseases) about 68 percent of people across the globe are facing lactose malabsorption. In Asia and Africa majority of the people are lactose intolerant, whereas in the United States about 36 percent of people are intolerant to lactose.
In response to trending healthy food consumption and growing consumer awareness regarding digestive health, manufacturers have developed innovative dairy enzymes that facilitate a significant increase in capacity and efficiency with respect to production thereby allowing dairy product manufacturers to fulfil the increasing demand for dairy products lactose free, especially milk. In addition, they are focused on further enhancements in their enzyme offerings that are applicable in production of yoghurt and cheese and enable faster production and a double digit enhancement in the production efficiency.
Optimization in dairy production being the focal point of several manufacturers they continue to invest in developing dairy enzymes that can fasten rate of production along with quality enhancements. Particularly enzymes for dairy products that offer exceptional texture and flavor along with enhanced freshness, reduced whey bitterness and facilitate trouble-free ultra-high temperature (UHT) processing.
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