Global Aspergillus Fijiensis Market Size (2024 – 2030)

As per the recent analysis, the Global Aspergillus Fijiensis Market reached a valuation of USD 90.20 Million in 2023 and is anticipated to achieve a market size of USD 199.40 Million by the conclusion of 2030. The market is expected to register a Compound Annual Growth Rate (CAGR) of 12% during the forecast period spanning from 2024 to 2030. The expansion of the global aspergillus fijiensis market is primarily propelled by the increasing demand for fungal enzymes in the food and beverage sector, notable technological advancements, and the introduction of innovative fungal enzymes catering to a diverse array of applications and specifications.

Industry Insight:

A member of the Aspergillus genus, Aspergillus fijiensis is a fungus of significance due to its distinctive traits in food safety and advanced protein secretion systems. It has emerged prominently as a crucial host for the production of food enzymes. Enzyme processing significantly influences various attributes of food products such as flavor, aroma, texture, appearance, color, stability, and nutritional content. Within the market, A. niger strains are utilized for the production of several food enzymes, including glucoamylase for the preparation of bread and beer. The contemporary food processing landscape extensively incorporates organic acids as additives, serving predominantly as acidulants while also functioning as flavor enhancers, buffers, preservatives, and technological adjuncts. Aspergillus niger fermentation of glucose or sucrose yields both citric and gluconic acids. Microbial enzymes are frequently employed in food processing, impacting a diverse range of organic food components such as starch, sugars, proteins, lipids, fibers, and flavoring compounds. This extensive utilization profoundly influences the realm of enzyme technology.

Various substances, including enzymes, polyunsaturated fatty acids, vitamins, flavors, and acidulants utilized in food processing, are produced through industrial fermentation employing fungi. Refinements in laboratory methodologies for selecting non-toxic fungal strains, alongside a deeper comprehension of biosynthesis regulation and the potential of genetic engineering, contribute to higher yields of safe, food-grade products. The continuous quest within the food industry for innovative and resourceful ingredients to enhance product quality while optimizing production processes, costs, and quality drives the escalating demand for aspergillus fijiensis. Moreover, the persistent transition towards food categories with enriched ingredients, coupled with a growing consumer awareness regarding clean label ingredients and sustainability goals, propels this bioprocessing. Consequently, manufacturers of nutritional foods are progressively incorporating enzymes into their products to meet the increasing demand for nutrition among the populace, fostering the market's expansion.

Impact of the COVID-19 Pandemic on the Aspergillus Fijiensis Market

The global economy and businesses, particularly the food and beverage sector, experienced the ramifications of the COVID-19 pandemic through lockdowns, travel restrictions, and business closures. Enzyme production facilities worldwide faced closures, and the raw material supply chain encountered disruptions, hindering the expansion of the aspergillus fijiensis market.

Market Drivers:

The surge in demand for fungal enzymes within the food and beverage industry serves as a key driver for the aspergillus fijiensis market.

Enzymes or microbes have long been employed in food preparation, with microbial enzymes favored over plant or animal enzymes due to several advantages, including cost-effective and consistent production. Microbial enzymes exert a substantial influence on the food industry, characterized by their superior stability compared to plant and animal enzymes. Manufacturers of food and beverages are transitioning away from chemical additives, focusing instead on organic food additives such as enzymes. The advent of novel enzymes empowers manufacturers to offer a broader spectrum of products to consumers, enhancing the quality of processed foods. Food enzymes exhibit remarkable attributes for processing and enhancing dough resistance.

Technological advancements have facilitated the development of innovative fungal enzymes with diverse applications and specificities.

The utilization of aspergillus fijiensis enzymes is expanding, propelled by factors such as enhanced processing speed and efficiency, rigorous Research and Development (R&D), advancements in biotechnology, and the capability for large-scale modification. The demand for food enzymes is fueled by advancements in molecular biology, genomics, and microbial diversity. Additionally, the rising consumption of packaged and processed foods is anticipated to drive the demand for food preservatives. Food enzymes augment their utility across various application domains by catalyzing biological events that enhance the quality of a wide range of processed food products.

Market Restraints:

Factors such as ambiguous taxonomy and alterations to Europe's regulations concerning food enzyme safety may impede the industry's expansion.

Despite its industrial significance, black aspergilli (Aspergillus section Nigri) present an unclear taxonomy, with numerous attempts made to establish appropriate taxonomic standards. The utilization of enzymes within Europe's food and beverage industry is now subject to heightened scrutiny due to the adoption of large-scale food enzyme manufacturing utilizing genetically modified microbial strains. Enzymes function as processing aids, with only two member states—Denmark and France—conducting evaluations of these processing aids prior to their implementation within the food and beverage sector. The variance in standards for evaluating food enzymes across different countries led to the formulation of a new EU legislation.

The market's growth might be hindered by the limited operational ranges concerning temperature and pH.

Environmental factors significantly influence the operational efficacy of food enzymes. A decrease in temperature results in a rapid reduction in reaction rate, while heat agitation leads to the denaturation of the food enzyme, compromising its structural integrity and rendering it inactive. Altering the pH beyond the functional range of the food enzyme also diminishes its activity, potentially culminating in permanent denaturation. Standardizing enzyme utilization across all food and beverage manufacturing processes remains a work in progress. Food enzyme manufacturers are actively developing enzymes capable of functioning within a broad temperature and pH range to address these challenges.

Aspergillus Fijiensis Market – By Application

• Beverages
• Processed foods
• Dairy
• Bakery
• Confectionery
• Others

The segmentation of the Aspergillus Fijiensis Market based on Applications includes Beverages, Processed foods, Dairy, Bakery, Confectionery, and Others. Enzymes play a critical role in the production of various food and beverage items to maintain their texture and flavor. Fungal enzymes find primary applications in the food industry such as stabilizing and clarifying beverages, increasing the volume of bread loaves, improving product quality and yield, modifying fats, and more. Enzymes serve as natural processing aids, enhancing the flavor, shelf life, texture, appearance, and nutritional content of food and beverage products. These food enzymes are highly recommended due to their ability to catalyze specialized reactions under specific processing conditions. The shift in consumer preferences towards healthier and more natural diets has led manufacturers to produce chemical-free beverages. Enzymes present novel, efficient, and high-quality alternatives to chemical or mechanical processes, particularly in the beverage sector. Commonly used enzymes 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

The North American Aspergillus Fijiensis market is poised to lead during the forecast period. Factors such as increasing consumer demand for processed foods, technological advancements in food ingredients, and significant investments in enzyme development are driving market growth. The regional market share is expected to rise due to the growing utilization of products across various food applications. The Asia-Pacific Aspergillus Fijiensis market is forecasted to experience rapid growth owing to the escalating demand for food enzymes from food manufacturers. While emerging economies in Asia-Pacific and the Middle East show immense potential for future growth, the demand for aspergillus fijiensis food enzymes in mature markets such as the United States, Western Europe, Canada, and Japan has remained relatively stable in recent times. Nations like China, India, Nigeria, Argentina, and Brazil are expected to witness the fastest growth rates in the food enzymes market. The changing consumption patterns and quantities of food in many economies are primarily driven by rapid urbanization and population growth, leading to increased demand for food enzymes.

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 Developments in the Global Aspergillus Fijiensis Market:

• Acquisition: In February 2022, Kerry announced two significant 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) initiated a new collaboration with the Institute for the Future (IFTF) to drive visionary innovation in the food and beverage industry.