Juices Processing Enzymes Market Size, Share, Industry, Forecast and outlook (2024-2031)

Juices Processing Enzymes Market is Segmented By Nature (Conventional, Organic), By Type (Proteases, Cellulases and hemicellulases, Lipases, Others), By Application (Beverage, Processed Fruits, Others), and By Region (North America, Latin America, Europe, Asia Pacific, Middle East, and Africa) – Share, Size, Outlook, and Opportunity Analysis, 2023-2030

Juices Processing Enzymes Market Overview

The Juices Processing Enzymes Market is estimated to reach a high CAGR during the forecast period (2023-2030). 

Mainly there are three types of pectinases which are pectinesterase, depolymerizing enzymes, and protopectinase. In addition to them, other enzymes such as hemicellulases and cellulose are used in the production of fruit juices to optimize the processing of these products.

Juices Processing Enzymes Market Scope

To Know More Insights - Download Sample

Juices Processing Enzymes Market Dynamics

The rise in preference for healthy products will drive the market. The increased consumption of processed fruits and juices extracted from the fruit will drive the forecast period.

The rise in preference for healthy products will drive the market

In recent years, consumers are looking for health-conscious, whole nutritional foods fortified with dietary ingredients. The increasing population and growing consumer awareness across developing countries have driven consumers' preference for functional food with healthy ingredients. According to a study conducted by the Rochester Institute of Technology (U.S.), consumers prefer products with health claims on the packaging. Hence, companies have customized their packaging to include the health benefits of the product's ingredients. The government has taken initiatives across the globe to further boost food manufacturers to include products with nutritional properties. According to the findings from L.E.K. Consulting's 2018 food and beverage survey of almost 1,600 consumers around 93% of consumers want to eat healthy at least some of the time, with 63% trying to eat healthy most or all of the time. The survey asked the consumers about their attitudes and preferences toward healthy, sustainable foods and beverages.

The increased consumption of processed fruits and juices extracted from the fruit will drive the market in the forecast period

Fresh juices are packed with vitamins, minerals and soluble fiber, which supports good bacteria growth and digestive health. They try to regulate blood sugar levels, slow the transit of food through the digestive tract and lower cholesterol. Soluble fibre can be found in nuts, oats and beans whereas fruit and vegetable juice is a nutritious option to get a daily dose. In both apple and orange juice, one can find almost three grams of healthy soluble fiber. Freshly squeezed juice provides the body with more vitamins, nutritional compounds and minerals than most canned or bottled options will. Freshly squeezed juice is filled with natural sugars that help the body produce energy. This natural sugar found in fruit is called fructose, which helps normalize blood sugar levels and prevents hunger. Added sugars that are found in processed juices provide little-to-no nutritional value and are empty calories that can lead to weight gain.

The drawbacks with the use of enzymes for juice processing will hamper the market

Fruit juices are the liquid expressed by pressure or other mechanical means from the edible portion of fruit. They are generally turbid or cloudy, containing insoluble cellular components in colloidal suspension with variable amounts of finely divided tissue. Fruit juices generally contain  5–20% of solid matter content(fresh weight). Some juices are consumed in their natural cloudy state. They may contain oily or waxy material and carotenoid pigments derived from the skin or rind of the fruit. As these are associated with insoluble cellular material clarification of such juices would impair their appearance and flavour. Because of their flavour or colour pigments, some fruits are not suitable for direct processing into juice as they are bound mainly to the pulp particles which are sometimes too thick to be consumed. They are often converted into pulp products by disintegrating the whole fruit to give purees. Other fruits are unsuitable because they are too acidic or have such a strong flavour that they are unsuitable for direct consumption.

The use of cellulases and pectinases has been an integral part of the modern fruit processing technology involving the treatment of fruit masses. Enzymes in a combination claim to increase juice recovery, TSS, clarity and decrease viscosity and turbidity.

COVID-19 Impact Analysis

After facing disruption in the supply chain due to the Covid-19 induced lockdown, packaged juice companies are reshaping their strategies to bank on rising in-home consumption and consumers' enhanced focus on health and wellness. The packaged juices segment relies on out-of-home consumption occasions for sales, which have been severely impacted due to the pandemic.

Juices Processing Enzymes Market Segment Analysis

The conventional segment will dominate the market

The presence of enzymes in food is common, with oxidoreductases and hydrolases being the most important ones. In the oxidoreductase group, the enzymes of interest for the food industry are phenolases, catalases, peroxidases, peroxidases and lipoxygenases. In food processing, the use of enzymes is one of the most significant impacts of biotechnology on the sector. Hydrolases and oxirecdutases are the most prevalent enzyme groups in the food industry. They are involved in new product development and the development and enhancement of organoleptic characteristics (aroma, flavour, and colour), increasing yield. An enzyme such as cellulases, amylases, and pectinases assist the different processes like maceration, liquefaction, and clarification during fruit juice processing to reduce processing costs and improve yields, quality, and stability of juices manufactured. Clarification procedures in FJ processing depend on the hydrolysis of pectic substances with different pectinolytic enzymes. Enzyme preparation containing pectinases and cellulases is utilized in the FJ extraction and clarification. Pectinases containing proteases remove turbidity and break down the haze-active protein to prevent protein-phenol interaction. The application of enzymes in FJ processing significantly affects FJ's physicochemical properties and levels of bioactive compounds.

Proteases will dominate the juices processing enzymes market

Industrial juice clarification is accomplished by combining enzymatic depectinization, gelatin–silica sol, and bentonite treatment. To obtain clarified juice the gelatin–silica sol treatment step is slow, mischievous, and requires comprehensive downstream processing. Alternative, enzymatic clarification strategies of industrially pressed cherry juice were evaluated in a 24 1 factorial design set-up with the addition of a pectinase, Pectinex Smash®, a protease. The effects of the alternative clarification treatments were immediately assessed after the clarification treatment (immediate turbidity) and during cold storage of 14 days (turbidity development). Significant reduction of immediate turbidity but had a low clarification impact during the subsequent cold storage after the protease treatment. The addition of  Pectinase exerted a weak effect on immediate turbidity reduction in contrast but effectively decreased the turbidity development during storage.

The processed Fruits segment will dominate the market

Research confirms that due to their nutritional qualities processed fruit and vegetables play an important role in fulfilling public recommendations to increase their intake of them. Processed fruit and vegetables, be they frozen, canned or processed into jams, jellies, marmalades, etc., contribute significantly to the intake of essential nutrients in daily diets and help people comply with public health recommendations. Nowadays, foods are processed following strict quality assurance procedures and in compliance with internationally recognized codes of practices. Furthermore, processing is one of the most effective ways to ensure the microbiological and chemical stability of foods. Processing offers "functional" foods that are easy to prepare. Above all, it means that safe and healthy foods are rich in nutritional qualities and are always at hand all year round. Processed foods, therefore, contribute to the recommended daily intake of vitamins, minerals, and fiber, especially the fruit picked at the perfect stage of ripeness will have the fullest flavour and optimum nutritional value that can be captured and preserved in a good processing process. It is then carefully selected based on strict quality criteria and processed within a few hours of being gathered.

Juices Processing Enzymes Market Geographical Share

North America region will dominate the juices processing enzymes market

Fruit juices are beverages obtained from the extraction of liquid contained in fruits. The most consumed fruit juices in the U.S are made from oranges, apples, and grapes. In recent times, approximately 2 billion gallons of fruit juice are consumed annually in the U.S, with orange juice contributing to approximately 60% of juice consumption.

Novozymes, a leader in innovative and sustainable biotechnology across the world has a portfolio of juice processing enzymes providing a range of fermentation, clarification technologies and mash filtration that help increase juice yield, optimize process efficiency and capacity and improve clarity and stability.

Juices Processing Enzymes Companies and Competitive Landscape

Some Key Players in the processing of the juice enzymes market are AB Enzymes (A.B.F Plc.), Novozymes, Enzyme Development Corporation, BASF SE, Aumgene Biosciences, Nature BioScience Pvt. L.T.D., Amano Enzyme, Koninklijke DSM N.V Aumenzymes, Biocatalysts, Enzyme Innovation, BRISK BIO, Advanced Enzymes, Enzyme Solutions, E. I. du Pont de Nemours and Company Roal Ltd., Shanghai Pharmaceutical Group Co., Ltd., China Resources Pharmaceutical GroupCo., Ltd. and Guangzhou Baiyunshan Pharmaceutical Group Co., Ltd.

Juices Processing Enzymes Market Key Companies to Watch

Novozymes

Overview: Novozymes is the world leader in bioinnovation. They work with their partners to innovate new solutions and rethink industries around the world. Their industrial enzymes, microorganisms, biopolymers, and other proteins allow customers to efficiently use raw materials, replace traditional chemicals with more sustainable alternatives, reduce energy consumption and offer higher-quality products. They rethink everyday products every day.

Product Portfolio: The company aims at reducing energy consumption in production, Minimising nonrenewables in production, Microorganisms, Bioenergy, Biopolymers, Bioinnovation, Industrial applications of Enzymes, Enzymes for agriculture, and Enzymatic research.

Key Development: On June 30, 2020 – Novozymes announced the launch of a unique, advanced enzyme solution for cleaning surgical instruments and devices.

Why Purchase the Report?

• Visualize the composition of the Juices Processing Enzymes Market segmentation By Nature, By Type and type of packaging highlighting the key commercial assets and players.
• Identify commercial opportunities in Juices Processing Enzymes Market by analyzing trends and co-development deals.
• Excel data sheet with thousands of data points of Juices Processing Enzymes Market - level 4/5 segmentation.
• PDF report with the most relevant analysis cogently put together after exhaustive qualitative interviews and in-depth market study.
• Product mapping in excel for the key product of all major market players

The Juices Processing Enzymes Market report would provide an access to an approx. 60 market data table, 51  figures and 180 pages. 

Target Audience

• Service Providers/ Buyers
• Industry Investors/Investment Bankers
• Education & Research Institutes
• Research Professionals
• Emerging Companies
• Manufacturers