The global brewing enzymes market is set on a developmental venture across the food industry. Reason? The increasing consumption of beer worldwide, positive lifestyle changes, and increased disposable incomes in various economies of the world. It is essential to note that the beer consumption in the United States is around 28.2 gallons per person, annually (for adults above the age of 21 years). Not to mention, the rising popularity of craft breweries and specialty beers, aligned with progressive product developments and innovations in the space would further drive the growth of brewing enzymes market.
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The global brewing enzymes market size would surge to USD 393 million by 2024. A well-known fact associated with brewing enzymes is that they are used for extra quality attributes like flavor, color, texture, and more. That being said, improving beer quality and better flavor is set to augment the market demand for these enzymes in the coming years.
Besides, conventional brewing enzymes are known for their efficient solutions to many of the potential challenges in beer brewing, right from faster processing and limiting capital expenditure, to alleviating environmental impact by saving energy.
In 2020, one of the leading nutrition and chemical companies, DuPont Nutrition and Biosciences, unveiled a new enzyme solution, Laminex Maxflow 4G filtration, for accelerating the beer flow to Australian markets. The product forms DuPont’s latest offering in the brewing enzymes range.
As of 2019, beer consumption across Asian countries rose to a significant rate. This can be ascribed to the increasing disposable incomes and a shift to a leisure lifestyle. This escalation is expected to offer positive growth opportunities to the brewing enzymes market leaders in the region to take up significant strategies to hold a significant position in the industry.
In 2020, Japan’s Kirin Brewery launched the nation’s first zero-sugar beer, with its plans of selling 1.2 million boxes or 150,000 hectoliters by 2020 end. The product, dubbed as Kirin Ichiban Zero Sugar, is an upgradation to its current Ichiban line. Such developments are projected to have a significant impact on the growth of brewing market across Asian countries.
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In a nutshell, the increasing consumption of beer and need to enhance the taste, flavor, and texture of these beverages would have an impeccable impact on the overall brewing enzymes market in the coming years.
It was revealed in 2020 that in order to reduce the overall environmental impact during beer production process, the Nutrition and Biosciences arm of DuPont had been planning to conduct a lifecycle assessment (LCA). The assessment showcased that by switching to barley brewing using the DuPont enzyme technology, ALPHALASE AP4, brewers can now accomplish environmental sustainability and cost savings. This is because, by supplementing natural enzymes in the mash, ALPHALASE AP4 avoids water- and energy-intensive malting process and accentuates the conversion yield of barley to beer.
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