INDUSTRIAL ENZYMES: FOOD AND FEED MARKET
Science Market Regulation
UBIC
CONSULTING
2012
Marketing development Strategy consulting Partnership searches Information systems
TECHNICAL AND ECONOMICAL PROSPECTS FOOD AND FEED
350 pages
This comprehensive report is based on in-depth interviews with food companies completed by a desk review.
It provides for DECISION MAKERS a global understanding of the sector as well as an outlook on its future.
MARKET ANALYSIS
FOOD SEGMENTS
Trends and outlook
Use of ingredients: volume-value
Manufacturers profiles
Users opinions
Regulation
Food industry
Functional food
Food supplements
Sports food
Industrial markets
Clinical nutrition
INGREDIENTS
COUNTRIES COVERED
Industrial enzymes
North America
Western Europe
Asia
Australia- New Zealand
INDUSTRIAL ENZYMES: FOOD AND FEED MARKET
OBJECTIVES
M A R K E T
Food consumption trends
and expectations
Consumer market trends
by food segments
Prospective
MANUFATURERS
Food industry
orientations
Applications in food
segments
Consumption
RESEARCH
New researches and
new developments
INTRODUCTION
Enzymes are technological auxiliaries, meaning
"substances which are not consumed as dietary
ingredients in themselves and voluntarily used in the
transformation of primary matter, of foodstuffs or their
ingredients. They respond to a certain technological
objective during the treatment or transformation and
can have, as a result, the unintentional presence of
technically inevitable residues of this substance or its
derivatives in the final product providing that these
residues pose no health risk and have no technological
effects on the final product".
However, four enzymes figure on the present
provisory list regulated by the EU: it concerns papaïne,
lysozyime (E 1105), glucose oxydase (E 1102) and
invertase (E 1103). In fact, it seems that these
enzymes present a residual activity in the final
product (they maintain a role in the final product).
To this end, because of the status of certain ones,
several aspects of capital importance are added for the
development for the use of enzymes in the coming
years: it concerns the diversity of their applications,
new methods linked to their production (genetic
engineering, engineering of proteins), the public
infatuation with natural products (made naturally or
containing natural elements) and their specificity which
allows us to envisage possible new uses (in chemistry,
for example). These aspects will be envisaged
successively. Three aspects will be the object of
particularly attention because they are the ones most
directly concerned with an evolution in the use of
enzymes: it concerns the dairy industry, the flourmilling/bread-making and beverage industries.
The use of enzymes as technological aids
represents a decisive stake in years coming as much
technical point of view as strategical and economical:
In the food sector:
•Enzymes can modify and improve functional, tasting
and nutritional properties of substrates, ingredients or
products : e.g. "shaping" of oils and fats, elimination of
bitter peptides, texturation of proteins, improving the
fibres' digestibility;
•Enzymes can play a role in products'preserving as
antioxydants
or
antibiotics:
e.g.
lysozyme,
lactoperoxydase, catalase and phenoloxydases;
•Enzymes can facilitate physical process of extraction
or separation (cereals'cracking, extraction of sugars);
•Enzymes are used in analytical tools (dosage of
sugars, lactates, amino acids, fermentation following).
In fine chemicals and pharmaceuticals:
•We are looking for their specificity regard to chemical
catalysts (racemate resolution, bioconversion of
aromatic compounds, non-conventional synthesis) that
permits to have a better yield;
•They allow to avoid the long and expensive stages of
depollution;
•The molecules produced get the "natural".
But the use of enzymatic catalysis in industry
remains delicate because it is situated at the interface
of
several
specialities
such
as
biochemistry,
microbiology, chemical genius and enzymatic genius.
Besides, since several years new process conditions
have been planned out that yield to a new soaring of
enzymatic genius. These conditions are:
INDUSTRIAL ENZYMES: FOOD AND FEED MARKET
OBJECTIVES
M A R K E T
Food consumption trends
and expectations
Consumer market trends
by food segments
Prospective
MANUFATURERS
Food industry
orientations
•Use at high temperature (e.g. thermostable
proteases) or low temperature (amylases for new
starch process, fishes' enzymes);
•Use at extreme pH or searching optimal pH according
to the others stages of a process;
•Use in organic solvent, reversion of hydrolysis
reactions by increasing substrate concentration,
decreasing water activity or removing final product;
•Use in gaseous phase, under high pressure, in salted
middle;
•The improvement of immobilization technics, of
retention and regeneration of cofactors.
So these new conditions of use, the techniques of
genetic engineering and progress in fermentation
technology will allow novel uses of known enzymes or
the use of new enzymes. These enzymes will be
commercialized by the large firms such as NOVO, Miles
Laboratories when large demand is expected whereas
small and medium firms will sell specific processes and
enzymes for special applications.
Meanwhile, own supply is current in chemical and
pharmaceutics and captive production risks also to
develop in the food sector (e.g. C.P.C., A.D.M., Clinton
in U.S., Roquette, Rhône-Poulenc, Unilever in Europe).
That would render again more complex the exchanges
between producers and users and more delicate the
working up in industries of the various possibilities that
offers enzymatic genius.
Thus, this study should determine on:
the demand for enzymes, the criteria for choice,
the market characteristics and the consumption
prospects;
the new applications for existing enzymes,
applications for new enzymes and possible use and
constraints.
STRUCTURE OF THE PROGRAM
Applications in food
segments
V o l. I
FO O D and FEE D
Consumption
RESEARCH
New researches and
new developments
V o l. II
STA RCH
D E R IV A T IV E S
SW EETENER S
A M IN O A C ID S
ENZYM E
M ARKET
V o l. IV
DETERGENTS
PA PER
E N V IR O N M E N T
V o l. III
PHA RMACY
F IN E
C H E M IC A L S
AROMA S
INDUSTRIAL ENZYMES: FOOD AND FEED MARKET
OBJECTIVES
M A R K E T
WORLD INDUSTRIAL ENZYME MARKET
(ANALYTICAL ENZYME EXCLUDED)
2000-2010
Food consumption trends
and expectations
Consumer market trends
by food segments
Prospective
MANUFATURERS
TYPE OF ENZYME
2000
2010
Microbial enzymes
1,500
2,500
Bacterial proteases
Amylglucosidases
Glucose isomerases
Bacterial amylases
Pectinases
Food industry
orientations
Applications in food
segments
Fongic
enzymes
coagulating
Fongic amylases
Fongic proteases
Diverses
APPLICATION
Washing products
Glucose
Glucose
Glucose, Textile
30.7
50
Fruit juices, wines
27.8
41
Cheese
SAMPLE43
3.4 TABLE 5
Bakery
28.6
Bakery
Consumption
Extraction enzymes
124.6
188
RESEARCH
Animal rennet
104
150
Cheese
Papaïne
6.8
12
Brewery
Pancreatine
7.3
15
Leather Pharmacy
Papaïne
6.5
11
Pharmacy
New researches and
new developments
INDUSTRIAL ENZYMES: FOOD AND FEED MARKET
TABLE OF CONTENTS
INTRODUCTION
5
DEVELOPMENTSPROGRAM OF THE STUDY
7
THE MARKET - SUMMARY
9
FUTURE
16
1. ENZYMES: NATURE - CLASSIFICATION- SOURCES
15
1.1 NATURE
15
1.2. CLASSIFICATION
15
1.3. SOURCES OF ENZYMES
16
1.4. REGULATION
16
2. PRODUCTION OF ENZYMES BY MICROBIOLOGIC MEANS 21
2.1. PRODUCTION ON AN INDUSTRIAL SCALE : EXAMPLE OF
THE
CELLULASE
DETRICHODERMA
LONGIBRACHIATUM
(T.REESEI)
21
2.2. GENERALIZATION-CONSTRAINTS LINKED TO THE
PRODUCTION OF ENZYMES BY MICROBIOLOGIC MEANS 24
3- INNOVATION IMPACT
27
3.1- IMMOBILIZED ENZYMES
27
3.2-PROTEIN AND ENGINEERING OF ENZYMES
28
4. APPLICATION IN THE DAIRY INDUSTRY
34
4.1. GENERAL FRAMEWORK - ENZYME USED
34
4.1.1. APPLICATION FIELDS
34
36
4.1.2-TECHNOLOGICAL AND ECONOMIC ASPECTS
4.2. THE MARKET
44
4.2.1. VOLUME, CONSUMPTION TRENDS
44
4.2.2. USER’S EXPECTATIONS
48
4.2.3- USER’S PROFILES
50
ALLGAULAND (GERM)
50
KASEREI CHAMPIGNON (GERM)
52
BORDEN (USA)
54
GLANBIA (IR)
55
LACTALIS (F)
56
CAMPINA (NL)
58
KRAFT (GERM)
60
SEOUL DAIRY PRODUCTS CO., LTD. (SOUTH KOREA)
NAMYANG DAIRY PRODUCTS CO., LTD. (SOUTH KOREA)
SNOW BRAND MILK PRODUCTS (JAPAN)
5. BEVERAGE INDUSTRY
5.1-TECHNOLOGY
5.1.1- APPLICATION FIELDS
5.1.2- BREWING
5.1.3- WINE PRODUCTION AND FRUIT AND VEGETABLE PREPARATION
5.2. THE MARKET
5.2.1. VOLUME AND CONSUMPTION TRENDS
5.2.2. USER’S EXPECTATION
5.2.3-USER’S PROFILES
MILLER BREWING CO. (USA)
CANANDAIGUA WINE CO. (USA)
SUTTER HOME (USA)
CAVE DE RIBEAUVILLE (F)
CAVE DEFAIX (F)
LACTALIS (F)
JFA PAMPRYL (F)
AMERICAN FRUIT PROCESSOR (USA)
BULMER (UK)
DOLE (PHILIPINES)
6. FLOUR MILLING /BREAD MAKING
6.1.TECHNOLOGY
6.1.1- FIELDS OF APPLICATION
6.1.2- ENZYMES USED
6.1.3-IMPLEMENTATION
6.1.4- MAIN AREAS OF PRESENT RESEARCH
6.2 THE MARKET
6.2.1. VOLUME AND TREND CONSUMPTION
6.2.2. USER EXPECTATIONS
6.2.3. USERS PROFILES
PAINS JACQUETS (F)
61
64
66
68
68
68
69
77
85
85
97
98
98
101
103
104
105
106
107
109
111
112
114
114
114
115
120
121
123
123
128
129
129
INDUSTRIAL ENZYMES: FOOD AND FEED MARKET
CAMPBELL TAGGART (USA)
FLOWERS INDUSTRIES (USA)
INTERSTATE BRANDS (USA)
DR. A. OETKER NAHRUNGSMITTEL KG (GERM.)
CARGILL (F)
BRAUN (GERM)
LIMAGRAINS (F)
7. ENZYMATIC TREATMENT OF PROTEINS
7.1. AREAS OF APPLICATION
7.1.1 - MEAT AND SEAFOOD INDUSTRY
7.1.2-HYDROLYSATS OF VEGETAL PROTEINS
7.2. MARKET
7.2.1. VOLUMES AND CONSUMPTION TRENDS
7.2.2- USER’S EXPECTATION
7.2.3. USER’S PROFILES
AMERICAN MEAT PROTEIN CORP. (USA)
SOCOPA (F)
8- ENZYMATIC LIPID TREATMENT
8.1- APPLICATION FIELDS
8.1.1- MANUFACTURE OF OILS AND MARGARINES
8.1.2- PRODUCTION OF FATTY ACIDS AND PUR β-MONOGLYCERIDES
8.1.3- ESTERIFICATION PRODUCTS
8.1.4- PRODUCTION OF LYSO-LECITHIN
8.2- MARKET
8.2.1. VOLUME AND CONSUMPTION TRENDS
8.2.2. USER’S EXPECTATIONS
8.2.3. USER’S PROFILE
LESIEUR (F)
SOYAMAINZ (GERM)
HÜLS (GERM)
LUCAS MEYER (CARGILL, GERM)
131
133
135
137
138
139
141
142
142
142
136
132
132
132
133
133
135
136
136
136
139
139
140
140
140
170
171
171
172
173
174
9- ANIMAL NUTRITION
175
9.1- TECHNOLOGY
175
9.2- MARKET
177
9.2.1-VOLUME AND CONSUMPTION TRENDS
177
180
9.2.2 USER’S EXPECTATIONS
9.2.3- USER’S PROFILE
181
SOYAMAINZ (GERM)
181
FAVOR PARKER (UK)
182
CENTRAL SOYA (F)
183
RALTSON PURINA (EUROPE)
184
10. NEW USER’S SEGMENTS
185
10.1. IMPROVEMENT OF PROTEIN TEXTURING PROPERTIES 185
10.1.1. OPTIMIZATION OF PROTEOLYSIS
185
185
10.1.2. USE OF TRANSGLUTAMINASES
10.2.ENZYMATIC TREATMENT OF TEXTURING AGENTS:
EXAMPLE OF ALGINATES
186
INDUSTRIAL ENZYMES: FOOD AND FEED MARKET
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