Enzyme-modified Egg Market Outlook:
The use of
Enzyme-modified egg yolk contributes to the improvement of properties such as
viscosity and firmness of emulsified products hence minimizing the additive
content. Enzyme-modified egg has more heat resistance capacity than normal eggs
increasing its shelf life, thus making it a very favorable product in the
market. Enzyme-modified egg improves emulsifying properties for mayonnaise and
dressings, enhancing their creaminess and mouthfeel characteristics making it a
more appealing product in the food process industry. The overall quality and
health benefits are improved by adding enzymes to eggs while reducing their
production cost and optimizing their formulations which acts as a growth driver
for the Enzyme-modified Egg market. Higher viscosity ensures smaller usage of
oil or emulsifier which is not only a benefit in terms of health concern but
also in terms of production cost which again acts as a catalyst in the growth
of the demand of Enzyme-modified Egg in the market over the forecast period.
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Growing Health Consciousness amongst
Consumer is Promoting Demand for Enzyme-Modified Egg:
Over the
past few years a huge shift in consumption patterns that is from carb-based
food to protein-based foods, has been observed in the Latin American region and
is expected to boost the demand for egg-based products and thereby resulting in
growth of animal feed industry in that region and driving the demand for
enzyme-modified Eggs in the market. The fast-moving lives of consumers has
influenced them to adopt a healthier approach towards their eating habits and
the egg contains high amount of proteins and other amino acids which makes it a
more favorable product and further modifying the egg with help of enzymes can
help in increasing its nutritional value, contributing to the growth of demand
of enzyme-modified egg products. The versatile nature of enzyme-modified egg
makes it suitable for a wide range of applications which again adds to its
increasing demand. The consumption and production of eggs have witnessed a
steep growth in the past decade and the egg processing industry have been
prospering due to enzyme-modified egg on a large scale in the market.
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Global Enzyme-modified egg market: Market Participants
Examples
of some of the market participants in the global
Enzyme-modified Egg market identified across the value chain includes
Rembrandt Enterprises, SANOVO TECHNOLOGY GROUP, Ovostar Union N.V., Adriaan
Goede BV, Rose Acre Farms, Pulviver, Wulro BV, Agroholding Avangard, Deb-El
Foods, Ovobel Foods Limited, Bouwhuis Enthoven, Igreca, Henningsen Foods,
Oskaloosa Food, Derovo, Ballas Egg, Interovo Egg Group BV and Farm Pride Food
Ltd are among others.
Opportunities for enzyme-modified
egg market participants:
The growth
in the adaption of healthy eating habits is leading the manufacturers to shift
towards Enzyme-modified Eggs owing to its high nutritional values and longer
shelf life. A marked increase in the production of eggs has helped the growth
in demand for Enzyme-modified Egg. Owing to the high production rate in the
Asia Pacific region, manufacturers are focusing on processing eggs into
modified eggs to cater to the growing demand from the food industry for
Enzyme-modified Egg. Increasing production is attracting numerous new players
in the Enzyme-modified Egg market expanding the overall market size. Europe has
the largest bakery industry followed by North America and enzyme-modified Egg
being a vital ingredient in the bakery products offers a lot of opportunities
to the market players in these regions.
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