Fruits and Vegetable Processing Enzymes Market Size, Share, Growth, Trends, and Global Industry Analysis: By Source (Fungi, Yeast, Bacteria), By Type Of Enzyme (Pectinase, Cellulases and hemicellulases, Amylase, Proteases, Lactases, Carbohydrase, Lipases, Others), By Form (Powder, Semi-solid, Liquid), By Products (Juices, Wine, Ketchups, Pickles, Jellies), and By Region   

Fruits and Vegetable Processing Enzymes Market size was valued at US$ 32.4 billion in 2023 and is poised to grow at a CAGR of 5.8% from 2024-2030. Fruit and Vegetable processing enzymes are proteins that not only serve to break down the fruit and vegetable cell walls and release the liquids and sugars, but they also aid in extending the shelf life of processed food goods. These enzymes are extracted from plants, animals, and microorganisms. Due to their high level of specificity in biological reactions, enzymes are preferred to chemicals in the processing of fruits and vegetables. Processing by enzymes stops the product from devouring its own nutrients, slows moisture loss, and inhibits the growth of microorganisms. According to Food and Agriculture Organization, around a third of the food produced worldwide is lost or wasted every year indicating that around 14% of the food produced worldwide is lost between harvest and retail. Moreover, around 870 million people lack enough food which can be solved to a great extent by the preservation of food.

The increased awareness about healthy, nutritious meals of the highest quality and increased disposable money is expected to drive the market. The shifting preference of the population towards healthier food and drink options that don't take much time to create from scratch, like fruit juices, smoothies, soups, and healthy ready meals have created an ocean of opportunities for the expansion of fruit and vegetable processing enzymes market. Based on the type of enzyme, the pectinase segment dominates the market owing to the increasing application of pectinase to hasten the hydrolysis of carbohydrates, allowing for better fruit squeezing, increased extraction yield, and improved acid, flavour, and colour concentration. The availability of processed fruits and vegetables via retail and e-commerce platforms is expected to offer healthy growth opportunities in near future. But enzyme-processed food results in nutritional constituent loss and quality degradation resulting in the decreased of market. Moreover, these enzymes induce a variety of phenomena such as aggregation, dissociation into subunits, or denaturation in food leading to a change in the physical form of food further affecting the market negatively. However, the increased demand for higher-quality juices and beverages coupled with awareness of high-quality nutritive food, increased disposable income, and government initiatives to curb hunger problems are favouring the surge in the market and are further anticipated to increase in the forecasted years.

Fruits and Vegetable Processing Enzymes Market Key Developments:

• In February 2021, IFF and DuPont’s Nutrition & Biosciences (” N&B”) merged creating a global leader in high-value ingredients and solutions for the Food & Beverage market.
• In February 2022, Kerry acquired German biotechnology innovation company c-LEcta along with a Mexican-based enzyme manufacturing company, Enmex.