Ripening Enzyme: Market outlook

In today’s world, consumers are looking for consistent and well-defined flavors, satisfying texture and an alluring appearance of the food products. Continuous competition between cheese manufacturers is making manufacturers regularly improve their process to get the finest possible yield which helps them to differentiate their cheeses with others. Manufacturers are using ripening enzymes also known as ripening cultures that have a unique property that simplify the production of different variety of cheese with permissive flavors and the prospect to renew customers’ interest in existing product lines by introducing new life into them. Ripening enzymes are used to improve the efficiency of the cheese by extending the shelf life of the products, along with adding flavor and texture to the product. Ripening enzyme accelerates the release of amino acids and small peptides in the milk during the ripening process, and the accelerated action causes an early release of the flavor component of the cheese resulting in enhanced sensorial properties. The ripening enzymes result in faster ripening time with a smaller environmental footprint. Ripening enzymes also act upon bitter peptides present in the cheese and hence reduces bitterness in cheese and optimizing the flavor content of the same.

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Growing Demand for Cheese and Cheese-based Snacks is Providing Strong Market Prospects for Ripening Enzyme

The market for ripening enzyme is anticipated to witness lucrative demand over the forecast period. The increasing urbanization, standards of living, growing per capita expenditure of the consumers, and fuelling food industry is resulting in the growing demand for processed food. The demand for cheese and cheese products is finding new market prospects owing to increasing popularity of cheese among consumers due to the increasing demand for dairy products, increasing the exposure of international cuisines, growing demand for cheese-flavored ready to eat snacks, increasing the popularity of continental dishes, and increasing flavor inspiration among consumers. The growing demand for cheese brings with it a lot of challenges to the manufacturers; manufacturers find a challenge to increase the quality of the cheese while optimizing the value of whey and efficiently producing their products. Thus the demand for ripening enzyme is witnessing a booming market as ripening enzyme accelerates flavor formation in cheese while extending the shelf life of the products.

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Global Ripening Enzyme: Market Segmentation

On the basis of product type, the global ripening enzyme market has been segmented as-

Glycolysis,Proteolysis,Lipolysis

On the basis of source, the global ripening enzyme market has been segmented as-

Animals,Plants,Microorganisms

On the basis of region, the global ripening enzyme market has been segmented as-

North America,Latin America,Europe,Asia Pacific,Oceania,Japan,Middle East & Africa

Global Ripening Enzyme: Key Players

Some of the major players of Ripening Enzyme market include: Chr. Hansen Holding A/S, Koninklijke DSM N.V., Cargill, Incorporated, Novozymes A/S, DowDuPont Inc., and others

Key Takeaways: Ripening Enzyme

In 2018, DSM, a science-based company active in nutrition, health, and materials, announced that the company’s ripening enzyme for cheese namely Accelerzyme® CPG, is now benzoate-free. The enzyme ripening were made benzoate-free owing to growing consumers demand for clean and clear label dairy products.

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In 2017, DuPont Nutrition & Health expanded its Kansas City-area cheese laboratory with new equipment. The upgrades enable the company to test cultures including ripening enzymes in real world environments, as well as manufacture and age cheese at the facility.

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