Market Trends of Canada Food Enzymes Industry
This section covers the major market trends shaping the Canada Food Enzymes Market according to our research experts:
Bakery Enzymes Drive the Market
Bakery products, due to their significant nutrient value and affordability, are consumed on a high scale. The demand for baked goods in Canada has moved from the traditional bread consumption trend to the increasing consumption of bakery goods, such as pancakes, cupcakes, croissants, and rolls. This, in turn, has surged the demand Associated ingredients including bakery enzymes. Food enzymes are used as an invaluable aid in the production of bakery items, such as bun, bread, cake, biscuit, and others. Food enzymes offer several benefits to food processors during the production process, in terms of quality, yield, and time, making it highly desirable for manufacturers to incorporate bakery enzymes in the formulation.
Carbohydrases Held the Largest Market Share
With extensive use of enzymes like amylase, cellulase, xylanase, and pectinase, in diversified applications, the category Carbohydrases emerged as the most preferred enzyme by food manufacturers. Nonetheless, the enzyme also facilitates the production of growing several sugar substitutes and conventional sugars syrups such as glucose, fructose, and inverted sugar syrups, and prebiotics. Beverage manufacturers are progressively using carbohydrases in beverages in order to improve the sensory properties of juices and wines and to reduce lactose in milk.
