Global Aspergillus Fijiensis Market Size (2024 – 2030)

According to our research report, in 2022, the Global Aspergillus Fijiensis Market was valued at USD 90.20 Million and is projected to reach a market size of USD 199.40 Million by the end of 2030. Over the forecast period of 2024-2030, the market is projected to grow at a CAGR of 12 %. The global aspergillus fijiensis market is driven by the expanding demand for fungal enzymes in the food and beverage industry, technological breakthroughs, and the development of novel fungal enzymes with a variety of applications and specificities.

Industry Overview:

Aspergillus fijiensis is a type of fungus belonging to the genus Aspergillus. Due to its distinct food safety traits and superior protein secretion systems, it has emerged as one of the most significant hosts for the generation of food enzymes. Due to its exceptional protein secretion systems and distinctive food safety traits, it has emerged as one of the most significant hosts for the generation of food enzymes. Food products' flavor, aroma, texture, appearance, color, stability, and nutritional content are all impacted by enzyme processing. A. niger strains are used to produce a variety of food enzymes for the market, including glucoamylase and to make bread and beer. Modern food processing uses organic acids extensively as additives, mostly as acidulants but also as flavoring agents, buffers, preservatives, and technology adjuvants. Citric and gluconic acids are both produced by Aspergillus niger fermentation of glucose or sucrose. In the processing of food, microbial enzymes are frequently used. Starch, sugars, proteins, lipids, fibers, and flavoring compounds are only a few of the many types of organic food components that are affected by the many novel enzymes and enzyme processes. Their use significantly influences enzyme technology in general.

Through industrial fermentation, fungi are utilized to produce a variety of substances (including enzymes, polyunsaturated fatty acids, vitamins, flavors, and acidulants) that are employed in the processing of food. Higher yields of safe food-grade products are made possible by improvements in laboratory procedures for selecting non-toxic fungal strains, as well as a new understanding of how biosynthesis is regulated and the potential of genetic engineering. The food industry is continuously searching for novel and creative ingredients to create the highest quality products while maximizing production processes, costs, and quality. As a result, the demand for aspergillus fijiensis is growing as the importance of enzymes in the food industry rises. In addition, the continuous shift toward food categories with more value-added ingredients, and growing consumer awareness of ingredients with clean labels and sustainability objectives are driving this bioprocessing. As a result, manufacturers of nutritional foods are progressively adding enzymes to their products to meet the population's growing demand for nutrition, which is fueling the expansion of the market.
COVID-19 pandemic impact on the Aspergillus Fijiensis Market

COVID-19  affected economies and businesses all across the world, especially the food and beverage sector, due to lockdowns, travel restrictions, and business closures. The COVID-19 pandemic hindered the expansion of the aspergillus fijiensis market by causing lockdowns, the closure of enzyme production facilities around the world, and the disruption of the raw material supply chain.

MARKET DRIVERS:

Growing demand for fungal enzymes in the food and beverage industry is driving the aspergillus fijiensis market

Food preparation has long employed enzymes or microbes. Due to several benefits, including affordable and consistent production, microbial enzymes are favored over plant or animal enzymes as a source. Microbial enzymes have a significant impact on the food business as they are more stable than plant and animal enzymes. Manufacturers of food and beverages have shifted away from the use of chemical chemicals and are concentrating on organic food additives like enzymes. The development of novel enzymes allows manufacturers to provide their end-users with a greater range of products that enhance the quality of processed foods. Food enzymes have outstanding properties for processing and resisting dough.

Technology advancements have resulted in the creation of novel fungal enzymes with a variety of uses and specificities

The use of aspergillus fijiensis enzymes is growing as a result of factors like faster and more efficient processing, rigorous R&D, advancements in biotechnology, and the capacity for large-scale modification. The demand for food enzymes is being driven by developments in molecular biology, genomics, and microbial diversity. Due to the high consumption of packaged and processed foods,  the demand for food preservatives is also anticipated to rise. Food enzymes promote their use in a variety of application areas by acting as a catalyst for biological events that enhance the quality of various processed food products.

MARKET RESTRAINTS:

Unclear taxonomy and modifications to Europe's food enzyme safety rules are some factors that can limit industry expansion

Despite its significance for industry, black aspergilli (Aspergillus section Nigri) have an unclear taxonomy, and numerous attempts have been made to identify appropriate taxonomic standards. The usage of enzymes in Europe's food and beverage industry is now subject to more scrutiny due to the development of large-scale food enzyme manufacturing using strains of genetically modified microbes. Enzymes are utilized as processing aids. Only two of the member states—Denmark and France—evaluated these processing aids before being used in the food and beverage sector. A new EU law was drafted as a result of the disparity in food enzyme evaluation standards across different countries.

The growth of the market may be hampered by restricted temperature and pH operational ranges

The surrounding environmental factors have a significant impact on how food enzymes operate. The reaction rate decreases rapidly as the temperature drops, while heat agitation denatures the food enzyme, impairing its structural integrity and rendering it inactive. The enzyme activity is also decreased when the pH is changed outside of the food enzyme's functional range, which may eventually result in permanent denaturation. There is still a long way to go if enzyme utilization is to be standardized across all food and beverage manufacturing processes. Food enzyme manufacturers are working to create enzymes that can function in a wide temperature and pH range.

ASPERGILLUS FIJIENSIS MARKET REPORT COVERAGE:

This research report on the global Aspergillus Fijiensis Market has been segmented based on application and region.

Aspergillus Fijiensis Market – By Application

• Beverages

• Processed foods

• Dairy

• Bakery

• Confectionery

• Others

Based on Applications, the Aspergillus Fijiensis Market is segmented into Beverages, Processed foods, Dairy, Bakery, Confectionery, and Others. For retaining the texture and flavor of the food product, enzymes are crucial in the production of a variety of foods and beverages. The primary uses of fungal enzymes in the food industry include stabilizing and clarifying beverages, increasing the size of bread loaves, enhancing product quality and production, altering fats, etc. To enhance the flavor, shelf life, textures, appearance, and nutritional profiles of food and beverage goods, enzymes are utilized as natural processing aids. Food enzymes are widely recommended for use in foods and beverages because they catalyze crucial and extremely specialized reactions under certain processing circumstances. Manufacturers have started producing chemical-free beverages as a result of a change in consumer trends toward a healthier and more natural diet. Enzymes are brand-new, more productive, and higher-quality alternatives to chemical or mechanical processes in the beverage sector. Typical enzymes used for extracting and clarifying fruit juices include pectinases, amylases, cellulases, and xylanases.

Aspergillus Fijiensis Market - By Region

• North America

• Europe

• Asia-Pacific

• Rest of the World

Geographically,  the North American Aspergillus Fijiensis market is anticipated to dominate throughout the projection period. Growing consumer demand for processed foods, technological developments in the food ingredients sector, and significant investments in enzyme development is accelerating the market growth. The regional industry share is projected to be fueled by growing product usage in a variety of food applications. Asia Pacific Aspergillus Fijiensis market is anticipated to grow quickly over the forecast period due to the rise in demand for food enzymes from food manufacturers. While developing economies in Asia-Pacific, and the Middle East, hold enormous potential for future growth, the demand for aspergillus fijiensis food enzymes in mature economies like the United States, Western Europe, Canada, and Japan has remained largely stable in recent years. The markets for food enzymes are anticipated to increase at the fastest rates in nations like China, India, Nigeria, Argentina, and Brazil. The quantities and patterns of food consumption have changed quickly and significantly in many economies in recent years. The demand for food enzymes in these developing countries is primarily caused by rapid urbanization and population increase. Urbanization has increased the variety and accessibility of food products that are nutritional for customers.

Major Key Players in the Market

1. Dupont Industrial Bioscience
2. AB Enzymes GmbH
3. Biocatalysts Limited
4. Amano enzyme Inc.
5. Enzyme Development Corporation
6. Advanced Enzyme Technologies Ltd
7. Koninklijke DSM N.V.
8. Jiangsu Boli Bioproducts Co., Ltd
9. Novozymes A/S  

Notable happenings in the Global Aspergillus Fijiensis Market in the recent past:

• Acquisition- In February 2022, Kerry announced two key strategic biotechnology acquisitions, c-LEcta, a pioneer in German biotechnology, and Enmex, a producer of enzymes in Mexico.
• Partnership- In November 2020, DuPont Nutrition & Biosciences (DuPont)  entered into new cooperation with the Institute for the Future (IFTF) to promote visionary food and beverage innovation.