June 28/London/PRNewswire -- During the economic slowdown in 2009, food enzymes were successfully positioned as cost savers and process efficiency improvers in many application segments. This strategy, along with increased R&D efforts, is expected to continue to attract new applications, such as interesterification for the reduction of trans fats and as "meat glue" (transglutaminases). While the increased use of enzymes in applications such as fruit and beverage processing and wine making could vitalize the market, the future of enzymes in food applications depends on their acceptance as process aids that provide better cost economies for food manufacturers.
New analysis from Frost & Sullivan, "European Market for Enzymes in Food Application," finds that the market earned revenues of $407.5 million in 2009 and estimates this to reach $501.0 million by 2016. In this research, Frost & Sullivan's expert analysts examine the following application segments: starch and sugar processing, bakery, dairy, brewing, wine making, fruit and beverage processing and miscellaneous.