About Enzyme modified Cheese
Enzyme modified cheese is obtained from cheese by enzymatic means. Enzymes may be added during the production of cheese or after aging. An incubation period under controlled conditions is required for proper flavor development. The mechanism of essence development in enzyme modified cheese may be associated to the curing of cheese. The flavor profile or intensity is proportional to the degree of lipolysis and release of low molecular weight free fatty acids as with Romano or Provolone cheese. Enzyme modified cheeses are generally added to foods at levels of 0.1 to 2.0%, although they can be used at 5% of the formulation to add dairy or cheesy.
Attributes | Details |
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Study Period | 2018-2028 |
Base Year | 2022 |
Unit | Value (USD Million) |
Numerous players are present in the market hence fragmented nature of the market. Market leaders are focusing on product innovation. Further, increasing demand from the food service industry expected to generate lucrative opportunities for the companies involved in the production of enzyme modified cheese. Analyst at AMA Research estimates that United States Vendors will contribute the maximum growth to Global Enzyme modified Cheese market throughout the forecasted period. Established and emerging Vendors should take a closer view at their existing organizations and reinvent traditional business and operating models to adapt to the future.
Kerry Inc. (United States), Kasi Food (Netherlands), Flaverco Ltd. (United Kingdom), Edlong Dairy Technologies (United States), Vika B.V. (Netherlands), Sunspray Food Ingredients (Pty) Ltd (South Africa), Gamay Food Ingredients (United States), Winona Foods (United States), Aarkay Food Products Ltd. (India), Oruna Ingredients UK Limited (United Kingdom) and H L Commodity Foods Ltd (Ireland) are some of the key players that are part of study coverage. Additionally, the Vendors which are also part of the research coverage are Bluegrass Dairy & Food, Inc. (United States), Jeneil Biotech Inc. (United States), All American Foods, Inc. (United States) and Flaverco Ltd. (United Kingdom).
Segmentation Overview
AMA Research has segmented the market of Global Enzyme modified Cheese market by , Application (Snack Coatings, Dry Mixes, Salad Dressings, Sauces, Soups, Crackers and Others) and Region.
On the basis of geography, the market of Enzyme modified Cheese has been segmented into South America (Brazil, Argentina, Rest of South America), Asia Pacific (China, Japan, India, South Korea, Taiwan, Australia, Rest of Asia-Pacific), Europe (Germany, France, Italy, United Kingdom, Netherlands, Rest of Europe), MEA (Middle East, Africa), North America (United States, Canada, Mexico). If we see Market by Forms, the sub-segment i.e. Paste will boost the Enzyme modified Cheese market. Additionally, the rising demand from SMEs and various industry verticals gives enough cushion to market growth. If we see Market by Enzymes Used, the sub-segment i.e. Proteinases will boost the Enzyme modified Cheese market. Additionally, the rising demand from SMEs and various industry verticals gives enough cushion to market growth.
Influencing Trend:
Changing Consumer Preference and Rising Innovation in the Food Industry
Market Growth Drivers:
Increasing Use of Enzyme Modified Cheese in Processing Industry and Rising Demand for Convenience Food
Challenges:
Lack of Cold Chain Infrastructure in Developing Economies
Restraints:
Rising Preference for Fresh and Natural Food Products and Requires Constant Temperature Monitoring
Opportunities:
Growing Use in Baked Food and Ready Meals and Increasing Consumption of Cheese Worldwide
Market Leaders and their expansionary development strategies
In October 2023, Brenntag, partners with Amano Enzyme, a Japanese producer of EMC, to distribute Amano's EMC products in North America. This partnership is expected to expand Amano's reach into the North American market and provide Brenntag with access to Amano's high-quality EMC products.
In November 2023, Kerry Group has launched a new enzyme that can be used to produce cheese with reduced sodium. The new enzyme, called SaltTrim Na 40, is said to effectively reduce sodium content without compromising the taste or texture of the cheese.
Key Target Audience
Manufacturers of Cheese, Suppliers of Cheese, Wholesalers, Distributors and Retailers of Cheese, Food & Beverage Industry, Regulatory Bodies and Governmental Bodies
About Approach
To evaluate and validate the market size various sources including primary and secondary analysis is utilized. AMA Research follows regulatory standards such as NAICS/SIC/ICB/TRCB, to have a better understanding of the market. The market study is conducted on basis of more than 200 companies dealing in the market regional as well as global areas with the purpose to understand the companies positioning regarding the market value, volume, and their market share for regional as well as global.
Further to bring relevance specific to any niche market we set and apply a number of criteria like Geographic Footprints, Regional Segments of Revenue, Operational Centres, etc. The next step is to finalize a team (In-House + Data Agencies) who then starts collecting C & D level executives and profiles, Industry experts, Opinion leaders, etc., and work towards appointment generation.
The primary research is performed by taking the interviews of executives of various companies dealing in the market as well as using the survey reports, research institute, and latest research reports. Meanwhile, the analyst team keeps preparing a set of questionnaires, and after getting the appointee list; the target audience is then tapped and segregated with various mediums and channels that are feasible for making connections that including email communication, telephonic, skype, LinkedIn Group & InMail, Community Forums, Community Forums, open Survey, SurveyMonkey, etc.