Rennet

Rennet

Global Rennet Market to Reach US$897.7 Million by 2030

The global market for Rennet estimated at US$698.5 Million in the year 2023, is expected to reach US$897.7 Million by 2030, growing at a CAGR of 3.6% over the analysis period 2023-2030. Animal-Derived Rennet, one of the segments analyzed in the report, is expected to record a 4.0% CAGR and reach US$362.2 Million by the end of the analysis period. Growth in the Microbial Rennet segment is estimated at 2.6% CAGR over the analysis period.

The U.S. Market is Estimated at US$190.3 Million While China is Forecast to Grow at 7.0% CAGR

The Rennet market in the U.S. is estimated at US$190.3 Million in the year 2023. China, the world`s second largest economy, is forecast to reach a projected market size of US$188.0 Million by the year 2030 trailing a CAGR of 7.0% over the analysis period 2023-2030. Among the other noteworthy geographic markets are Japan and Canada, each forecast to grow at a CAGR of 1.2% and 2.8% respectively over the analysis period. Within Europe, Germany is forecast to grow at approximately 2.0% CAGR.

Rennet- Key Trends and Drivers

Rennet is a complex set of enzymes produced in the stomachs of ruminant mammals, such as calves, lambs, and goats. It is primarily used in the cheese-making process to coagulate milk, causing it to separate into solids (curds) and liquid (whey). This enzymatic action is crucial for the production of a wide variety of cheeses, impacting the texture, flavor, and overall quality of the final product. Rennet can be sourced from animal, microbial, and plant origins, each with distinct characteristics and applications in the dairy industry.

The rennet market has evolved significantly over the years, driven by both technological advancements and changing consumer preferences. Traditionally, animal-derived rennet from the stomachs of unweaned calves was the primary source for cheese production. However, ethical concerns and cost factors have led to the exploration and adoption of alternative rennet sources. Microbial rennet, produced by fermenting specific bacteria or fungi, has become a popular alternative due to its cost-effectiveness and suitability for vegetarian diets. Furthermore, genetically engineered rennet, where chymosin genes are inserted into microbes, offers a consistent and reliable enzyme source, meeting the large-scale demands of modern cheese production. Plant-based rennet, derived from sources such as thistles or fig leaves, provides another option, particularly for artisanal and specialty cheeses, though its variable enzyme activity can affect consistency and flavor.

The growth in the rennet market is driven by several factors. Increasing consumer demand for vegetarian and vegan food products has spurred the development and adoption of microbial and plant-based rennet. Advances in biotechnology have enabled the efficient production of genetically engineered rennet, ensuring a stable supply that meets the needs of large-scale cheese manufacturers. Additionally, the growing cheese consumption globally, driven by the rising popularity of western diets and culinary practices in emerging markets, has boosted the demand for all types of rennet. Environmental and ethical considerations are also playing a significant role, with consumers and producers alike seeking sustainable and humane alternatives to traditional animal rennet. The expansion of specialty and artisanal cheese markets further drives the demand for diverse rennet sources, as cheesemakers experiment with different types to achieve unique textures and flavors.

Select Competitors (Total 74 Featured) -

• AFFCO
• Armor Proteines SAS
• Bhole Baba Milk Food Industries Ltd.
• Calza Clemente s.r.l.
• Chr. Hansen Holding A/S
• Clarion Casein Ltd.
• Fonterra Co-operative Group Ltd.
• Hebei Yoko Biotech Co. Ltd.
• Mayasan A.S.
• Maysa Gida
• Punature Food Ingredient Co. Ltd.
• Renco New Zealand

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