The European market for food enzymes is expected to increase by 25% over the next few years as food producers begin to use enzymes to cut processing costs and improve efficiencies.
A report from Frost & Sullivan showed that sales of food enzymes in Europe were $407.5m in 2009 and estimated to reach $501m by 2016.
It found that during the recession of 2009, food enzymes were used to save money and improve process efficiency. This strategy was expected to attract new applications for enzymes, such as inter-esterification for the reduction of trans fats, and as meat 'glues' (transglutaminases).
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Food Manufacture food safety conference:‘What have we learnt from recent crises?’
West Midlands / Conference