Brewing Enzymes

Global Brewing Enzymes Market to Reach US$675.0 Million by 2030

The global market for Brewing Enzymes estimated at US$483.6 Million in the year 2024, is expected to reach US$675.0 Million by 2030, growing at a CAGR of 5.7% over the analysis period 2024-2030. Amylase, one of the segments analyzed in the report, is expected to record a 6.7% CAGR and reach US$271.7 Million by the end of the analysis period. Growth in the Beta-Glucanase segment is estimated at 4.6% CAGR over the analysis period.

The U.S. Market is Estimated at US$126.1 Million While China is Forecast to Grow at 8.7% CAGR

The Brewing Enzymes market in the U.S. is estimated at US$126.1 Million in the year 2024. China, the world`s second largest economy, is forecast to reach a projected market size of US$156.0 Million by the year 2030 trailing a CAGR of 8.7% over the analysis period 2024-2030. Among the other noteworthy geographic markets are Japan and Canada, each forecast to grow at a CAGR of 2.9% and 5.3% respectively over the analysis period. Within Europe, Germany is forecast to grow at approximately 3.4% CAGR.

Global Brewing Enzymes Market - Key Trends and Drivers Summarized

How Are Brewing Enzymes Revolutionizing the Beer Industry?

Brewing enzymes are playing a transformative role in the beer industry, but why are they so essential? Enzymes such as amylases, proteases, and glucanases are used to optimize various stages of the brewing process, from breaking down starches into fermentable sugars to improving filtration and clarity. These enzymes not only make the brewing process more efficient but also enable brewers to achieve consistent results and improve product quality. Traditionally, the brewing process relied heavily on the natural enzymes present in malt, but with the growing complexity of beer production and the demand for diverse flavors and styles, brewers are increasingly turning to commercial enzymes to meet specific brewing challenges. Whether it’s enhancing fermentation efficiency, reducing viscosity for smoother filtration, or boosting yields from non-traditional raw materials like unmalted grains, brewing enzymes provide flexibility and precision. As the craft beer market continues to expand globally, the ability to manipulate brewing conditions with enzymes is empowering brewers to innovate while maintaining quality and consistency.

What Technological Advancements Are Shaping Brewing Enzymes Today?

Recent innovations in biotechnology have significantly enhanced the development and application of brewing enzymes. One of the most prominent trends is the engineering of enzymes to function in more extreme brewing conditions, such as higher temperatures and varying pH levels, without losing their activity. This development has allowed brewers to streamline their processes, reducing energy consumption and shortening production times. Additionally, there has been a focus on the creation of enzyme blends that cater to specific brewing needs, such as producing gluten-free beer by breaking down gluten proteins without compromising flavor. Another important innovation is the introduction of enzymes that enhance the use of alternative ingredients, such as rice, corn, or sorghum, which are increasingly being used in regions where barley is less accessible or where there is a growing demand for lighter beer styles. These technological advancements have also paved the way for improving sustainability in the brewing process, allowing for greater resource efficiency, including water and energy savings, while maintaining high product quality.

How Are Changing Consumer Preferences and Brewing Practices Driving Enzyme Use?

The shift in consumer preferences and brewing practices is dramatically influencing the demand for brewing enzymes. Consumers are increasingly seeking diverse beer styles, from low-carb and light beers to highly hopped craft brews, and enzymes play a crucial role in enabling brewers to meet these demands efficiently. For example, enzymes are vital in producing low-calorie or low-alcohol beers by enhancing the breakdown of complex sugars into simpler, more fermentable forms, allowing for better control over the final alcohol content. Moreover, the rise of gluten-free beers has prompted an increased use of proteases to break down gluten during the brewing process, catering to health-conscious and gluten-sensitive consumers. On the production side, breweries are constantly looking to optimize their operations, reduce costs, and maximize yield. The use of enzymes allows brewers to extract more fermentable sugars from raw materials, reducing waste and improving the cost-effectiveness of the brewing process. As the craft beer market continues to grow, enzymes also enable small and mid-sized breweries to experiment with novel ingredients and brewing techniques, driving innovation while maintaining control over consistency and quality.

What Factors Are Driving the Growth of the Brewing Enzymes Market?

The growth in the brewing enzymes market is driven by several factors, all reflecting broader trends in the beer industry and technological innovations. First, the increasing demand for diverse beer styles, including light, gluten-free, and low-alcohol options, is fueling the adoption of enzymes that help brewers efficiently achieve these product profiles. Second, advancements in enzyme engineering, such as developing enzymes that can withstand extreme brewing conditions, are making the brewing process more efficient and cost-effective, encouraging their wider use. Third, the rise of sustainability as a key priority in brewing is driving the adoption of enzymes that improve resource efficiency, helping breweries reduce water and energy consumption while maximizing raw material utilization. Fourth, the growth of the craft beer market, with its emphasis on experimentation and quality, is prompting small and independent brewers to use enzymes as a tool to innovate and fine-tune their processes. Finally, the increasing use of non-traditional raw materials, such as rice, corn, and sorghum, in beer production is creating more demand for enzymes that can break down these ingredients efficiently, offering brewers greater flexibility in their ingredient sourcing. Together, these factors are contributing to the rapid expansion of the brewing enzymes market, reflecting the ongoing evolution of brewing practices and consumer tastes.

SCOPE OF STUDY:

The report analyzes the Brewing Enzymes market in terms of units by the following Segments, and Geographic Regions/Countries:

Segments:
Type (Amylase, Beta-Glucanase, Protease, Xylanase, Other Types); Application (Beer, Wine)

Geographic Regions/Countries:
World; United States; Canada; Japan; China; Europe (France; Germany; Italy; United Kingdom; Spain; Russia; and Rest of Europe); Asia-Pacific (Australia; India; South Korea; and Rest of Asia-Pacific); Latin America (Argentina; Brazil; Mexico; and Rest of Latin America); Middle East (Iran; Israel; Saudi Arabia; United Arab Emirates; and Rest of Middle East); and Africa.

Select Competitors (Total 13 Featured) -

• Amano Enzyme, Inc.
• Associated British Foods PLC
• Aumgene Biosciences Pvt., Ltd.
• Biocatalysts Ltd.
• Brenntag AG
• Chr. Hansen Holdings A/S
• Dow, Inc.
• DuPont de Nemours, Inc.
• Enzyme Development Corporation
• Kerry Group PLC
• Koninklijke DSM N.V.
• Novozymes A/S

TARIFF IMPACT FACTOR

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