Japan Food Enzymes Market Size, Share, and COVID-19 Impact Analysis, By Type (Lipase, Carbohydrase, Protease, and Others), By Application (Beverages, Bakery, Meat poultry & Sea Food products, Dairy & Frozen Products, Confectionery, and Others), and Japan Food Enzymes Market Insights, Industry Trend, Forecasts to 2032

Japan Food Enzymes Market Statistics & Facts 2022 – 2032

The Japan Food Enzymes Market is expected to expand at a 4.8% CAGR during the study period. Demand for processed foods is increasing in Japan, owing to busy lifestyles and an increase in dual-income households. Food enzymes are widely used in the processing of these foods, which include bakery, dairy, and meat products. The multifunctional benefits of food enzymes in a wide range of applications, as well as technological advances that reduce chemical usage, all contribute to Japan's market growth.

Market Overview

The Japan food enzymes market is a rapidly growing sector of the country's food industry, driven by the increasing demand for processed and convenience foods. Enzymes are natural catalysts that help break down complex food molecules into simpler compounds, improving the flavor, texture, and nutritional value of processed foods. In Japan, enzymes are used in a wide range of food products, including dairy, bakery, meat, and beverage applications. The Japan food enzymes market is expected to see significant growth in the coming years, driven by the increasing demand for healthy and natural food ingredients, as well as the growing popularity of convenience foods. With the help of enzymes, Japanese food manufacturers can continue to innovate and offer new and exciting products to meet the changing needs of consumers.

Report Coverage

This research report categorizes the market for Japan food enzymes market based on various segments and regions and forecasts revenue growth and analyzes trends in each submarket. The report analyses the key growth drivers, opportunities, and challenges influencing the Japanese food enzymes market. Recent market developments and competitive strategies such as expansion, product launch, and development, partnership, merger, and acquisition have been included to draw the competitive landscape in the market. The report strategically identifies and profiles the key market players and analyses their core competencies in each sub-segments of the Japanese food enzymes market.

Driving Factors

The demand for processed foods in Japan is on the rise, driven by busy lifestyles and an increase in dual-income households. Food enzymes are used extensively in the processing of these foods, including bakery products, dairy, and meat products. The demand for food enzymes is expected to increase as consumers continue to prefer convenient, ready-to-eat meals. Food enzymes are widely used in Japan's food industry for various purposes, including flavor enhancement, shelf-life extension, and texture improvement. Enzymes are used to produce a range of food products, including soy sauce, miso, and sake. The use of enzymes in food production is expected to increase as the industry continues to innovate and develop new products. The development of new technologies has enabled the production of more efficient and cost-effective food enzymes. The use of biotechnology in the production of enzymes has also led to the development of novel enzyme products that have improved properties and functionality. These advancements are expected to drive the growth of the food enzyme market in Japan.

Restraining Factors

The cost of producing food enzymes can be high due to the specialized equipment and technology required for their production. This can make it difficult for smaller manufacturers to enter the market and compete with larger, established players. The supply of some enzymes may be limited due to their natural source, which can impact their availability and increase their cost. This can make it difficult for manufacturers to obtain a reliable supply of certain enzymes, which may impact their ability to produce specific products. While enzymes are widely used in the food industry, there are also other food additives and processing aids that can be used as substitutes. The availability of these substitutes can impact the demand for food enzymes, particularly if they are more cost-effective or offer similar functionality.

Market Segment 

The Japan Food Enzymes Market share is segmented into type and application.

• The carbohydrase enzymes segment is expected to hold the largest share of the Japan food enzymes market during the forecast period.

Based on the type, the Japan food enzymes market is segmented into lipase, carbohydrase, protease, and others. Among these, the carbohydrase enzymes segment is anticipated to hold the largest share of the Japan food enzymes market over the predicted period. The growth can be attributed to the widespread use of carbohydrase enzymes in the production of traditional Japanese foods such as soy sauce, miso, and sake, as well as the increasing demand for enzyme-modified starch in the food industry. However, lipase and protease enzymes also hold significant shares of the market, as they are widely used in the production of baked goods and meat products, respectively.

• The bakery segment is anticipated to hold the largest share of the Japan food enzymes market during the projected period.

Based on the application, the Japan food enzymes market is classified into beverages, bakery, meat poultry & sea food products, dairy & frozen products, confectionery, and others. Among these, the bakery segment is estimated to hold the largest share of the Japan food enzymes market over the predicted period. The growth can be attributed to the widespread use of enzymes such as amylase, xylanase, and protease in bread-making processes to improve dough handling, increase bread volume, and prolong shelf life.

The dairy & frozen products segment is also a significant market for food enzymes in Japan. Enzymes such as lactase and lipase are used in the production of cheese and yogurt to improve flavor and texture, while enzymes such as amylase and glucose oxidase are used in the production of ice cream to improve its structure and stability.

Competitive Analysis:

The report offers the appropriate analysis of the key organizations/companies involved within the Japan food enzymes market along with a comparative evaluation primarily based on their product offering, business overviews, geographic presence, enterprise strategies, segment market share, and SWOT analysis. The report also provides an elaborative analysis focusing on the current news and developments of the companies, which includes product development, innovations, joint ventures, partnerships, mergers & acquisitions, strategic alliances, and others. This allows for the evaluation of the overall competition within the market.

List of Key Companies

• Koninklijke DSM N.V.
• Danisco A/S
• Novozymes A/S
• Mitsubishi Chemical Corporation
• Amano Enzymes

Key Target Audience

• Market Players
• Investors
• End-users
• Government Authorities 
• Consulting and Research Firm
• Venture capitalists
• Value-Added Resellers (VARs)

Recent Developments

• On March 2023, Amano Enzyme USA Co., Ltd. has announced that it will sponsor an Enzyme Technology Symposium between top academic researchers and industry professionals from North America and Japan in collaboration with the University of Minnesota, Minneapolis.

• On December 2020, DuPont Nutrition & Biosciences (DuPont) has launched its latest enzyme range for sweet baked goods, Powerfresh Special and Powersoft Cake 8010, in Japan.

Market Segment

This study forecasts revenue at, regional, and country levels from 2019 to 2030. Spherical Insights has segmented the Japan Food Enzymes Market based on the below-mentioned segments:

Japan Food Enzymes Market, By Type

• Lipase
• Carbohydrase
• Protease
• Others

Japan Food Enzymes Market, By Application

• Beverages
• Bakery
• Meat poultry & Sea Food products
• Dairy & Frozen Products
• Confectionery
• Others