市場調查報告書
商品編碼
1441998
乳糖酶市場規模 - 按來源(動物、真菌、植物)、按應用(牛奶、優格、冰淇淋、奶酪、膳食補充劑)、按形式(液體、乾)、成長前景、區域展望和全球預測,2024 - 2032 年Lactase Market Size - By Source (Animal, Fungus, Plants), By Application (Milk, Yogurt, Ice cream, Cheese, Dietary Supplement), By Form (Liquid, Dry), Growth Prospects, Regional Outlook & Global Forecast, 2024 - 2032 |
由於全球人口乳糖不耐症盛行率不斷上升,預計 2024 年至 2032 年乳糖酶市場的CAGR將達到 6.3%。它影響了很大一部分人口,導致食用乳製品後出現消化不適。隨著人們對乳糖不耐症的認知不斷增強,對乳糖酶補充劑以幫助乳糖消化的需求不斷增加,從而推動了市場的成長。
此外,隨著越來越多的消費者出於健康、道德或飲食原因選擇植物性或無乳糖替代品,食品和飲料製造商正在將乳糖酶涵蓋其產品中以滿足這一需求。 2024 年 2 月,食品和飲料製造及分銷公司 Kerry Group 收購了生物科學公司 Chr Hansen 和 Novozymes 的合併乳糖酶業務。
乳糖酶產業根據來源、應用、形式和地區進行細分。
由於消費者對植物替代品的偏好不斷增加以及對無乳糖產品的需求不斷成長,植物細分市場預計將在預測期內大幅成長。隨著越來越多的人出於健康、環境或道德原因採用植物性飲食,對植物來源的乳糖酶的需求不斷成長,以促進不含乳製品和無乳糖產品的生產。此外,生物技術和酵素工程的進步使得從各種植物來源(包括真菌和細菌)中提取和純化乳糖酶成為可能。
冰淇淋細分市場將在2024 年至2032 年期間為市場帶來可觀的收入,因為其在全球範圍內的受歡迎程度持續上升,特別是在尋求縱享且易消化的美食的乳糖不耐受人群中。製造商擴大將乳糖酶涵蓋其配方中,以生產無乳糖或低乳糖冰淇淋品種,以滿足更廣泛的消費者群體並解決飲食限制。此外,酵素技術的創新促進了乳糖酶的發展,它可以保持傳統冰淇淋的質地、風味和奶油味,同時有效分解乳糖。
由於食品安全方面嚴格的監管標準,歐洲乳糖酶產業預計到 2032 年將顯著成長。在健康意識和飲食偏好的推動下,歐洲消費者越來越傾向於無乳糖和無乳製品飲食,這刺激了產品需求。此外,酵素技術和生物加工方法的進步,加上研發投資的增加,進一步刺激了區域工業的成長。
Lactase Market is anticipated to record a CAGR of 6.3% from 2024 to 2032, driven by the increasing prevalence of lactose intolerance among the global population. It affects a substantial portion of the population, leading to digestive discomfort upon consuming dairy products. As awareness about lactose intolerance grows, there is a rising demand for lactase supplements to aid in the digestion of lactose, thereby driving the growth of the market.
Additionally, with an increasing number of consumers opting for plant-based or lactose-free alternatives due to health, ethical, or dietary reasons, F&B manufacturers are incorporating lactase enzymes into their products to cater to this demand. In February 2024, food and drinks manufacturing & distribution company Kerry Group acquired the combined lactase enzymes business of bioscience companies Chr Hansen and Novozymes.
Lactase industry is segmented on the basis of source, application, form, and region.
Plant segment is poised for substantial growth in the forecast period, due to the increasing consumer preference for plant-based alternatives and the rising demand for lactose-free products. As more individuals adopt plant-based diets for health, environmental, or ethical reasons, there is a growing need for lactase enzymes derived from plant sources to facilitate the production of dairy-free and lactose-free products. Additionally, advancements in biotechnology and enzyme engineering have enabled the extraction and purification of lactase enzymes from various plant sources, including fungi and bacteria.
Ice cream segment will generate notable revenues for the market during 2024-2032, as its popularity continues to rise globally, particularly among lactose-intolerant individuals seeking indulgent yet digestible treats. Manufacturers are increasingly incorporating lactase enzymes into their formulations to create lactose-free or reduced-lactose ice cream varieties, catering to a broader consumer base and addressing dietary restrictions. Moreover, innovations in enzyme technology have led to the development of lactase enzymes that maintain the texture, flavor, and creaminess of traditional ice cream while effectively breaking down lactose.
Europe lactase industry is slated to witness a significant growth rate through 2032, attributed to the stringent regulatory standards regarding food safety. The growing inclination of lactose-free and dairy-free diets among European consumers, driven by health consciousness and dietary preferences, fuels the product demand. Moreover, advancements in enzyme technology and bioprocessing methods, coupled with increasing investments in R&D further stimulates the regional industry growth.