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The fruit & vegetable processing enzymes market is projected to reach a value of USD 41.39 billion at a CAGR of 6.7% from 2016 to 2022. The market is driven by factors such as the rise in awareness regarding healthy and nutritional foods, improved quality and yield for fruit & vegetable juices & beverages, and a rise in demand for convenience foods. The high growth potential in the emerging markets and untapped regions provides new growth opportunities for the market players. The market has been segmented on the basis of application, which includes fruits & vegetables. On the basis of function, it includes liquid and powder. On the basis of source, it includes bacteria and fungi. Amylase, pectinase, protease, and cellulose are the enzyme type in the fruit & vegetable processing enzymes market. In the product type segmentation, juice, wine & cider, and paste & purees are considered.

On the basis of types of enzymes, amylase has the fastest growth in the market, which is likely to change the business landscape in the fruit & vegetable processing enzymes market. This is because amylase has a high preference in the starch industry, moreover, it is specifically used in the food & beverage industry to improve the quality of the final product. It is cost effective, less time consuming, and the process is easy to modify and optimize, which has led to its increased demand. Alpha-amylase, beta-amylase, and gluco-amylase are the major types of amylases, which have significant contribution in the fruit & vegetable processing enzyme industry.

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In regard to the source of the fruit & vegetable processing enzymes market, bacterial sources are expected to witness the fastest growth. This can be attributed to the major advantage of bacteria to increase the shelf life fruits & vegetables. Moreover, the easy genetic transformation for specific enzyme generation has contributed to the dominance of bacteria compared to other microorganisms in the fruit & vegetable processing enzymes market.

Liquid enzymes have a higher preference for liquid products since the enzymatic, physical, and microbial stabilities are the three main focal points considered by manufacturers during product development. Most liquid forms of fruit & vegetable processing enzymes are made stable for a minimum of one year with an activity loss lower than 10%, at a storage temperature of 25°C. This type of form is easy to handle

The Asia-Pacific region is projected to be the fastest-growing market for fruit & vegetable processing enzymes. This growth is majorly attributed to increasing demand from China and India as the size and strength of the food & beverage industry of these countries is growing faster. The fruit & vegetable processing enzymes market in the Asia-Pacific region is driven by increasing awareness, the market potential for existing products, and unexplored application segments. Enzyme manufacturers have the opportunity to increase their investments in new product developments across the region.

The key players in the market include E. I. du Pont de Nemours and Company (U.S.), Associated British Foods Plc (U.K.), Koninklijke DSM N.V. (The Netherlands), Novozymes A/S (Denmark), and Group Soufflet (France).