Food and beverage enzymes are highly selective chemical catalysts that initiate metabolic reaction within unripe fruit and other food materials.
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In the 1930s, Edward Howell, MD, the food enzyme pioneer, found that there is a difference between plant enzymes and those that are produced by the body. He was convinced that plant enzymes in food and supplements have a different function in human digestion than that of the body’s own digestive enzymes. With this theory, he began isolating and concentrating plant enzymes from their sources. He found the difference is that food enzymes begin digesting food in the stomach and will work for at least one hour before the body’s digestive system begins to work. For this reason, enzymes should be considered essential nutrients. Unfortunately, this is not the case, and food manufacturers are removing them from food to gain shelf-life.
Historically enzymes are considered to be non-toxic and not of safety concern for consumers since they are naturally present in ingredients used to make food.
However, food enzymes produced industrially by extraction from plant and animal tissues, or by fermentation of microorganisms, are assessed for safety.
The global Food Enzyme market was valued at xx million US$ in 2018 and will reach xx million US$ by the end of 2025, growing at a CAGR of xx% during 2019-2025.
This report focuses on Food Enzyme volume and value at global level, regional level and company level. From a global perspective, this report represents overall Food Enzyme market size by analyzing historical data and future prospect.
For each manufacturer covered, this report analyzes their Food Enzyme manufacturing sites, capacity, production, ex-factory price, revenue and market share in global market.
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The following manufacturers are covered:
Associated British Foods
Segment by Regions
Segment by Type
Segment by Application
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Table of Contents:
Chapter One: Industry Overview of Food Enzyme
1.1 Definition of Food Enzyme
1.2 Food Enzyme Segment by Type
1.2.1 Global Food Enzyme Production Growth Rate Comparison by Types (2014-2025)
1.3 Food Enzyme Segment by Applications
1.3.1 Global Food Enzyme Consumption Comparison by Applications (2014-2025)
1.3.3 Dairy products
1.3.4 Bakery products
1.4 Global Food Enzyme Overall Market
1.4.1 Global Food Enzyme Revenue (2014-2025)
1.4.2 Global Food Enzyme Production (2014-2025)
1.4.3 North America Food Enzyme Status and Prospect (2014-2025)
1.4.4 Europe Food Enzyme Status and Prospect (2014-2025)
1.4.5 China Food Enzyme Status and Prospect (2014-2025)
1.4.6 Japan Food Enzyme Status and Prospect (2014-2025)
1.4.7 Southeast Asia Food Enzyme Status and Prospect (2014-2025)
1.4.8 India Food Enzyme Status and Prospect (2014-2025)
Chapter Two: Manufacturing Cost Structure Analysis
2.1 Raw Material and Suppliers
2.2 Manufacturing Cost Structure Analysis of Food Enzyme
2.3 Manufacturing Process Analysis of Food Enzyme
2.4 Industry Chain Structure of Food Enzyme
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