According to the report Global Fruit and Vegetable Processing Enzymes Market, published by Market Data Forecast, the Market was worth USD 28.3 billion in 2016 and is estimated to be growing at a CAGR of 6.8%, to reach USD 39.3 billion by 2021. Fruit and vegetable processing refers to the preparation of fruits and vegetables for human consumption by making them marketable. As these are perished after a short period of time, they are preserved by several processing methods.

Fruit and vegetables contain high moisture content and are generally acidic foods. They contain very less calories but are excellent source of dietary fiber and vitamins and also easy to process. Enzymes are used in the processing of fruit and vegetables for a variety of purposes such as increasing yield, intensifying natural color, reduction of waste and reducing filtration problems in juice production. Enzymes are also used in the preparation of fruit wines, sauces and natural colors.

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Increase in demand for healthy and nutritious foods due to the increasing health awareness among consumer, changing eating habits due to growing urbanization and increase in per capita income of people in emerging economies are driving the market. Various technological advances and infrastructure in processing industry and increase in demand for processing enzymes in alcohol production are also driving the market. However, health issues regarding the use of canned food and uncertain regulatory processes are restraining the market growth.

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The global Fruit & Vegetable Processing Enzymes Market is segmented on the basis of type, application, product type, form, source and region. On the basis of type of enzymes, the market is segmented into Amylase, Pectinase, Protease, Cellulase and other enzymes. Pectinase segment holds the largest market share in this segment as it is most commonly used enzyme in fruit juice industry. On the basis of application, the market is segmented into fruits and vegetables. On the basis of product types, the market is segmented into Juices, wines and ciders, pastes and purees and others. Based on form, the market is segmented into liquid and powder forms. Both forms are almost equally preferred in various industries. The source of enzymes is segmented into bacteria and fungi. Fungi such as yeast are widely used in various processing industry but genetically modified bacteria are used for certain enzyme production.

The fruit and vegetable processing enzymes market is segmented into North America, Europe, Asia-Pacific, Latin America and Middle East and Africa based on region. North America dominates the market due to high consumption of processed fruits and vegetables in this region. Asia-Pacific is rapidly growing market due to increase in demand for processed food. Also, this region is one of the largest producers of fruits and vegetables.

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Some of the key players in fruit and vegetable processing enzymes market are E. I. du Pont de Nemours and Company, Associated British Foods Plc, Novozymes A/S, Group Soufflet, Koninklijke DSM N.V., Biocatalysts, Amano Enzyme Inc., Sunson Industry Group and Advanced Enzymes.

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