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Brewing Enzymes Market Source (Plant, Microbial) Product Type (Glucanase, Protease, Xylanase, Amylase, Others ) Form (Liquid, Powder) Distribution Channels (Offline Channel, Online Channel) : Global Opportunity Analysis and Industry Forecast, 2020-2027

A09479
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Jan 2021 | 101 Views
 
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Brewing is the production of the beer by the use of starch sources such as barley malt, water, hops, brewer’s yeast, and clarifying agents. Enzymes are proteins that act as a biocatalyst and increase the rate of a chemical reaction. They accelerate the breakdown of substrates into the final product and increase the speed of reaction without undergoing any permanent chemical change. During the malting and mashing stage of the brewing process, barley naturally produces enzymes such as cell wall hydrolases which include β-glucanase, cellulase, xylanase, secondly starch hydrolases consisting of α-amylase, β-amylase, limit-dextrinase, and proteases for the digestion of proteins to improve clarification. These enzymes are required for the conversion of naturally present starch into fermentable sugars and further fermentation of sugars by the enzymes produced naturally from yeast to convert sugars into ethanol and carbon dioxide while fermentation process. The naturally occurring endogenous enzymes are mostly deactivated due to the denaturation caused by the high temperature, which limits the enzyme activity and impacts the attributes of the end product, therefore, commercial exogenous enzymes are added by the brewers. 

Market scope and structure analysis

Report Metric

Details

  Market size available for years

  2020–2027

  Base year considered

  2019

  Forecast period

  2021–2027

  Forecast unit

  Value ($USD)

  Segments covered

By Source, Product Type, By Form, Distribution Channel, and Region

  Regions covered

North America (U.S., Canada, and Mexico), Europe (Germany, UK, France, Italy, Spain, and the Rest of Europe), Asia-Pacific (China, Japan, India, Australia, Malaysia, Thailand, Indonesia, and Rest of Asia-Pacific), and LAMEA (Middle East, Brazil, and Rest of LAMEA)

  Companies covered

Advanced Enzymes Tech, Koninklijke DSM N.V., ABF Ingredients, Amano Enzyme, Chr Hansen, Wittington Investments, Kerry Group, DuPont, Novozymes, Megazyme, Enzyme Development Corporation, Customized Brewing Solutions, and Group Soufflet

 

Covid-19 scenario analysis

  • The COVID-19 pandemic has impacted the sale and revenue of brewing enzymes market, as the bars and microbreweries which are reliable on the brewing enzymes for beer production had to shut down due to the lockdown implementation. The on-site consumption of beer in breweries is anticipated to be affected in the post-COVID-19 scenario, due to the prevention of mass gathering, which, in turn, would affect the sales of brewing enzymes market.
  • The transportation of brewing enzymes as raw material for the breweries has been disrupted due to the transportation restriction in various countries.
  • As the COVID-19 cases are continued to increase, the brewing enzymes industries had to shut down their manufacturing units and face a shortage of manpower, leading to a decline in production. 
  • The export and import ban in several countries has led to disruption in the global supply chain of brewing enzymes market.

Top impacting factors: market scenario analysis, trends, drivers, and impact analysis

Brewing enzymes play a critical role in the production of beer during the processing stages such as germination, mashing, fermentation, and clarification. They are necessary for the flavor, aroma, and overall acceptability of the end product; therefore, the commercial brewing enzymes have gained importance to improve the brewing process. The denaturation of endogenous enzymes during kilning; increasing demand for exogenous enzymes; optimization of fermentability & filterability; regulation of enzymes according to the requirement; improving enzyme activity, high extract yield; reduction of stuck mash; production of gluten-free beer; ease of brewing from other cereal adjuncts such as corn, wheat, rice, oats, rye, millet, and sorghum; improving stability of fermentation; increasing clarification; surge of investment in R&D; increasing bio innovation & technology, new product development; improving the consistency and flexibility of brewing process, more extraction from raw material by addition of exogenous enzymes, increasing the speed and production of brewing, enhancement in quality and palatability of end product, attenuation control, wide application of commercial enzymes in microbreweries and bars, increasing demand for brewed products and expanded raw material choicesare the key drivers which leads growth of global brewing enzymes market. However, additional cost of exogenous enzymes, undesired hydrolytic activities, increased competition, prevalent traditional brewing practices, and more production of barley-based beer hinder the market growth.

The global brewing enzymes market trends are as follows:

New product development by brewing adjuncts

Commercial brewing enzymes have presented opportunities for the enhancement of existing products and new product development. The exogenous brewing enzymes are used as an alternative to natural enzymes and help the brewers in expanding their product line. The seasonal and regional availability of raw materials, fluctuation in the price of grains, and quality of the harvest are restraints of the brewing industry, therefore, the production of brewed products from other locally available raw material sources such as birch sap, teff, buckwheat, corn, rice, and other adjuncts have improved due to the increase of commercial brewing enzymes. 

Commercially, the large quantities of enzymes are extracted from the plant and microbial sources such as bacteria and fungi undergoing processes such as fermentation, enzyme recovery, and granulation in fermenters. Enzymes such as beta-glucanase, protease, alpha-amylase, beta-amylase, xylanase, papain, ficin, and alpha-acetolactate decarboxylase are produced on a large scale. The key players are inclined toward improving the quality of enzymes and investing in sustainable solutions.  

Key segments covered

Segment

Subsegment

  By Source

  • Plant
  • Microbial

  Product Type

  • Glucanase
  •  Protease
  • Xylanase
  • Amylase
  • Others

 

  By Form

  • Liquid
  • Powder

  Distribution Channels

  • Offline Channel

 

  • Online Channel

 

 

Key benefits of the report

  • This study presents the analytical depiction of the global brewing enzymes industry along with the current trends and future estimations to determine the imminent investment pockets.
  • The report presents information related to key drivers, restraints, and opportunities along with a detailed analysis of the global brewing enzymes market share.
  • The current market is quantitatively analyzed from 2020 to 2027 to highlight the global brewing enzymes market growth scenario.
  • Porter’s five forces analysis illustrates the potency of buyers & suppliers in the market. 
  • The report provides detailed market analysis depending on competitive intensity and how the competition will take shape in the coming years.

Questions answered in the global brewing enzymes market research report:

  • Which are the leading players active in the global brewing enzymes market?
  • What are the current trends that will influence the market of the next few years?
  • What are the driving factors, restraints, and opportunities of the market?
  • What future projections would help in taking further strategic steps?
 
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