Insights by Product
The proteases segment is predicted to reach USD 609.5 Million up to 2033. Proteases are essential to the process of making cheese. They contribute to the texture and flavour development of cheese as well as the breakdown of proteins. The need for proteases for manufacturing cheese rises along with the global increase in cheese consumption. The texture of dairy products can be changed by proteases. Products like yoghurt, sour cream, and cream cheese might benefit from them by having more creaminess, viscosity, and overall mouthfeel. Proteases are now used more frequently as a result of the rising demand for specialised and artisanal cheeses. These enzymes can assist cheese producers in developing speciality cheese variants with distinctive textures and flavours.
Insights by Application
The Cheese segment is projected to achieve over 10.45% CAGR between 2024 to 2033. New cheese products, such as spreadable cheeses, cheese snacks, and cheese-based condiments, are constantly being developed by the dairy business. These goods' development and enhanced properties involve the use of enzymes. Consumer interest in uncommon and specialised cheese kinds, such as artisanal and regionally made cheeses, is rising. These speciality cheeses frequently require certain enzymatic activity for flavour and texture development, making enzymes crucial to their manufacturing.
Major players in the market