The global Fermented Chymosin market is estimated to be worth USD 5.0 billion in 2024 and is projected to reach a value of USD 7.5 billion by 2034, expanding at a CAGR of 4.2% over the assessment period of 2024 to 2034
Fermented chymosin is an enzyme which used in cheese making. It helps in curdling the milk and turning it into cheese. In the past, chymosin was extracted from the stomachs of young cows, but now it is usually produced through fermentation using specially modified microorganisms. This approach is more effective and can be made in larger quantities. Fermented chymosin is important for producing different types of cheese and is widely used in the dairy industry.
Production fermented chymosin is usually less expensive than traditional methods as it can be produced in large amounts using fermentation processes. This means cheese producers can get a constant supply without relying on livestock, which can be expensive to raise and maintain.
Additionally, since it doesn’t require animal sources, there are less costs related to farming and transportation. Due to this, cheese producers save money and offer their products at competitive prices, further making fermented chymosin an affordable and preferred choice for the dairy industry.
Many of the Kraft Heinz cheese products, such as processed cheese slices and spreads, are made through the use of fermented chymosin instead of traditional animal rennet. This allows the company to produce cheese more efficiently and address to a wider audience.
| Attributes | Description |
|---|---|
| Estimated Global Fermented Chymosin Business Size (2024E) | USD 5.0 billion |
| Projected Global Fermented Chymosin Business Value (2034F) | USD 7.5 billion |
| Value-based CAGR (2024 to 2034) | 4.2% |
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The below table presents a comparative assessment of the variation in CAGR over six months for the base year (2023) and current year (2024) for global fermented chymosin market. This analysis reveals crucial shifts in market performance and indicates revenue realization patterns, thus providing stakeholders with a better vision about the market growth trajectory over the year. The first half of the year, or H1, spans from January to June. The second half, H2, includes the months from July to December.
| Particular | Value CAGR |
|---|---|
| H1 | 3.5% (2023 to 2033) |
| H2 | 3.8% (2023 to 2033) |
| H1 | 4.0% (2024 to 2034) |
| H2 | 4.4% (2024 to 2034) |
The above table presents the expected CAGR for the global Fermented Chymosin demand space over semi-annual period spanning from 2024 to 2034. In the first half (H1) of the year 2023, the business is predicted to surge at a CAGR of 3.5%, followed by a slightly higher growth rate of 3.8% in the second half (H2) of the same year.
Moving into year 2024, the CAGR is projected to increase slightly to 4.0% in the first half and remain relatively moderate at 4.4% in the second half. In the first half (H1 2024) the market witnessed a decrease of 18 BPS while in the second half (H2 2024), the market witnessed an increase of 30 BPS.
Growing Demand for Vegetarian and Plant-Based Products
The demand for vegetarian and plant-based products is rising as more individuals are choosing to follow these diets for health or ethical reasons. This shift has led to an increased interest in vegetarian based cheese options, which do not use animal rennet.
Fermented chymosin is a good alternative as it is made through fermentation and is suitable for vegetarians. As cheese producers are looking to create products that appeal to this growing market, they are choosing to with fermented chymosin. This is driving sales in the food processing industry, and helping companies in meeting consumer demands while expanding their product offerings.
Growing Demand in the Pharmaceutical Industry
Fermented chymosin is getting more popular in the pharmaceutical industry as it can be used in various drug formulations. Its distinctive features makes it useful for producing certain medicines and health products. As pharmaceutical companies are looking for effective ingredients to improve their products, fermented chymosin offers a dependable option.
This growing use in the pharmaceutical domain is helping to increase its overall sales. By expanding its applications beyond just food, fermented chymosin is reaching new markets and contributing to its rising demand, which makes it an important ingredient in both the food and health industries.
Shift to Clean Labels in Dairy Products
Consumers are becoming more health-conscious and prefer items that do not contain artificial additives. Fermented chymosin goes well in this movement as it is made through fermentation, which makes it a natural choice for cheese production.
Unlike traditional animal rennet, which comes from the stomachs of young cows, fermented chymosin is seen as a cleaner, more transparent source. This appeal to natural ingredients helps drive its popularity among consumers looking for healthier food choices.
Principal Consultant
Global Fermented Chymosin sales increased at a CAGR of 3.6% from 2019 to 2023. For the next ten years (2024 to 2034), projections are that expenditure on Fermented Chymosin will rise at 4.2% CAGR
The popularity of gourmet and artisan cheeses is increasing as more consumers are looking for high-quality and unique food experiences. Consumers are willing to spend more on these special cheeses as they admire the flavors and craftsmanship involved.
Fermented chymosin plays an important role for small cheese producers, as it allows them to make unique cheeses with different textures and tastes. By using fermented chymosin, these producers can experiment and develop different recipes that stand out in the market. This will further help small businesses grow and give consumers more delicious choices to choose from when buying cheese.
Cowgirl Creamery, a California based company, produces a range of organic artisan cheeses. They use fermented chymosin to make unique cheeses that represent the local influence and taste and appeal to gourmet consumers.
Fermented chymosin helps in improving the stability and shelf life of cheese products. i.e., cheese made through fermented chymosin stays fresh and are safe to consume for a longer time. For manufacturers, this is very important as it helps in reducing waste and ensures that their products remain high quality for consumers. Longer shelf life also means that cheese can be transported and sold over larger distances without getting spoilt. Due to this, more cheese producers are choosing to use fermented chymosin, as it not only benefits their products but also meets consumer demands for freshness and quality.
Tier 1 companies comprise market leaders with market revenue of above USD 20 million capturing significant sales domain share of 40% to 50% in the global sphere. These business leaders are characterized by high production capacity and a wide product portfolio. These trade leaders are distinguished by their extensive expertise in manufacturing and reconditioning across multiple packaging formats and a broad geographical reach, underpinned by a robust consumer base.
They provide a wide range of series including reconditioning, recycling, and manufacturing utilizing the latest technology and meeting the regulatory standards providing the highest quality. Prominent companies within tier 1 include CHR Hasen, DSM, and DuPont.
Tier 2 companies include mid-size players with revenue of USD 1 to 20 million having presence in specific regions and highly influencing the local retail space. These are characterized by a strong presence overseas and strong consumer base knowledge.
These industry players have good technology and ensure regulatory compliance but may not have advanced technology and wide global reach. Prominent companies in tier 2 include Mayasan, Maysa Gida, Nelson- Jameson, and Codexing Biotech Ingredients.
Tier 3 includes the majority of small-scale companies operating at the local presence and serving niche demand space having revenue below USD 1 million. These companies are notably oriented towards fulfilling local marketplace demands and are consequently classified within the tier 3 share segment.
They are small-scale players and have limited geographical reach. Tier 3, within this context, is recognized as an unorganized field, denoting a sector characterized by a lack of extensive structure and formalization when compared to organized competitors.
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The table below highlights revenue from product sales in key countries. The United States and Germany are predicted to remain top consumers, with estimated trade valuations of USD 1,131.7 million and USD 754.5 million, respectively, by 2034.
| Countries | Market Value (2034) |
|---|---|
| United States | USD 1,131.7 million |
| Germany | USD 754.5 million |
| China | USD 452.7 million |
| Japan | USD 226.3 million |
| India | USD 301.8 million |
The following table shows the estimated growth rates of the top sales domains. Japan and India are set to exhibit high fermented chymosin consumption, recording CAGRs of 3.7% and 4.5%, respectively, through 2034.
| Countries | CAGR 2024 to 2034 |
|---|---|
| United States | 2.3% |
| Germany | 2.9% |
| China | 3.2% |
| Japan | 3.7% |
| India | 4.5% |
The ecosystem for Fermented Chymosin in the United States is projected to exhibit a CAGR of 2.3% during the assessment period. By 2034, revenue from the sales of food-grade ammonium carbonate in the country is expected to reach USD 1,131.7 million.
The regulatory environment in the USA is becoming more favorable for biotechnology in food production. Regulatory bodies are recognizing the benefits of using modern techniques, like fermentation, to create food ingredients. Fermented chymosin, which is made through these advanced methods, is seen as safe and effective for use in cheese production.
As government support the use of such ingredients, more food manufacturers are using fermented chymosin. This is further promoting its adoption in the industry, and helping manufacturers to produce high-quality cheese while meeting safety standards and consumer expectations.
Fermented chymosin has been given Generally Recognized as Safe (GRAS) status by the FDA.
Fermented Chymosin demand in Germany is calculated to rise at a value CAGR of 8.5% during the forecast period (2024 to 2034). By 2034, Germany is expected to account for 18.3% of Fermented Chymosin sales in Europe.
Germany has a long history of cheese-making, and currently, there has been a rising interest in supporting local, artisan cheese makers. Consumers are looking for high-quality cheeses that are made with care and shows the unique flavors of their regions. As Fermented Chymosin allows small-scale producers to make different cheeses without relying on traditional animal rennet. This ingredient helps them produce unique flavors and textures, attracting to customers who value authenticity and the art of cheese-making.
Further, Germany is also influenced by food trends from nearby countries like France and the Netherlands, where gourmet and specialty cheeses are very popular. These countries focuses on high-quality, unique cheese products, and German cheese makers want to keep up to this. By using fermented chymosin, they can introduce and create new cheese varieties that compete in the growing market for premium cheeses, attracting consumers who search for gourmet alternatives.
Consumption of Fermented Chymosin in China is projected to increase at a value CAGR of 3.2% over the next ten years. By 2034, the business size is forecasted to reach USD 452.7 million, with China expected to account for a domain share of 46.5% in East Asia.
China’s dairy industry is experiencing a fast growth as more consumers are demanding dairy products, especially cheese. This increase in cheese consumption is driven by changing tastes and a desire for diverse food choices. As more cheese is produced to meet this demand, cheese makers need effective ingredients to help in producing high-quality products.
Fermented chymosin is essential in this process, as it helps in curdling milk and improving the texture and flavor of cheese. With the dairy industry expanding, the need for fermented chymosin is also rising, further making it a key ingredient for producers.
Moreover, the growing middle class in China is changing their eating habits, and moving towards more Western-style diets that include more cheese and dairy products. As cosnumers have more disposable income, they are willing to try new foods, including cheese. This shift is boosting the demand for cheese production, and leading to a larger demand for ingredients like fermented chymosin.
| Segment | Liquid (Form) |
|---|---|
| Value Share (2024) | 57.8% |
Liquid form of fermented chymosin is easier to measure and mix into the cheese-making process compared to powdered forms. This ease of use helps in simplifying production process, and allowing cheese producers to work more effectively and reducing the chances of measurement errors. When using liquid form, producers can quickly and accurately add the right amount to the milk, ensuring consistent results.
Additionally, liquid form dissolves quickly and uniformly in milk, this fast dissolution insures that the enzyme are evenly distributed, leading to better texture and flavor in the final cheese product.
| Segment | Foodservice/HoReCa (Hotels/Restaurants/Cafe) (End Use) |
|---|---|
| Value Share (2024) | 28.5% |
The trend of combining cheese with wines and other drinks is becoming more popular in restaurants and cafés. Customers enjoy tasting different flavors together, which improves their dining experience. To meet this demand, restaurants are choosing high-quality cheeses that can complement various beverages. Fermented chymosin plays an important role in making these premium cheeses, as it helps in creating unique flavors.
Market players are focusing on investing in R&D to develop functional ingredients with enhanced health benefits and sensory properties. They are diversifying product portfolios to meet diverse consumer needs and making strategic partnerships with companies, to leverage expertise and accelerate innovation. These strategies help them stay competitive in the evolving fermented chymosin market.
For instance:
This segment is further categorized into liquid and granules.
This segment is further categorized into food processing (cheese and other dairy products), pharmaceutical industry, foodservice/HoReCa (hotels/restaurants/cafe), and household.
This segment is further categorized into direct sales, and indirect sales (hypermarkets/supermarkets, wholesalers, specialty stores, online retailers).
Industry analysis has been carried out in key countries of North America, Latin America, Eastern Europe, Western Europe, East Asia, South Asia & Pacific, Central Asia, Balkan and Baltic Countries, Russia & Belarus and the Middle East & Africa.
The global Fermented Chymosin industry is estimated at a value of USD 5.0 billion in 2024.
Sales of Fermented Chymosin increased at 3.6% CAGR between 2019 and 2023.
CHR Hasen, DSM, and DuPont are some of the leading players in this industry.
The North America domain is projected to hold a revenue share of 32.7% over the forecast period.
Europe holds 17.3% share of the global demand space for Fermented Chymosin.
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