Transglutaminase Market Segmented By Source such as Animal and plant tissues (TTGs), Microbial fermentation(MTGs) with Application in Meat processing, Fish processing, Dairy Products, Bakery Products and Others
Industry: Food and Beverages
Published Date: January-2022
Format: PPT*, PDF, EXCEL
Delivery Timelines: Contact Sales
Number of Pages: 314
Report ID: PMRREP31684
The global transglutaminase market is currently valued at US$ 474.1 Mn, and is anticipated to surge at a value CAGR of 7.4% to close in on a valuation of US$ 967.5 Mn by 2031.
| Attribute | Key Insights |
|---|---|
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Transglutaminase Market Size (2021E) |
US$ 474.1 Mn |
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Projected Sales of Transglutaminase (2031F) |
US$ 967.5 Mn |
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Global Market Growth Rate (2021-2031) |
7.4% CAGR |
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Value Share of Top 5 Countries (2020A) |
54% |
The European transglutaminase market currently holds the highest value share of over 29%. By value, transglutaminase consumption accounts for 16% to 17% share of the global food enzymes market.
The global market for transglutaminase, also known as meat glue, expanded at a CAGR of 6.1% during 2016-2020. In the food industry, bakery, meat processing, and dairy are the major segments that account for high transglutaminase demand, followed by other products. Food enzymes play a significant role in the processing of food products in bakeries, dairy, and others.
Consumer interest in convenient food products is expected to create robust demand for food additives such as meat glue in variety of food applications. The U.S., U.K., Germany, Italy, France, and countries of Asia Pacific represent the most lucrative markets for transglutaminase manufacturers owing to increasing demand for clean label and natural food ingredients.
As per detailed analysis by Persistence Market Research, from 2021 to 2031, the global transglutaminase food enzyme market is expected to surge at a CAGR of 7.4%.
“Growing Consumption of Fermented Food Products Driving Market Progress”
Fermented foods are produced by controlled microbial growth and the conversion of food components through enzymatic action. Many foods such as meat & fish, dairy, vegetables, soybeans, legumes, cereals, and fruits undergo fermentation.
Consumption of fermented food is increasing rapidly due to the various health and nutritional benefits associated with them. Consumer awareness is also driving demand for these products. Food enzymes are mostly used during the fermentation process to accelerate the production process and provide nutritional benefits.
Microbial Fermentation Sourced Transglutaminase (MTG) is used in various food applications, including meat products, cheese, yogurt, and bread. Consumer preference for such products will remain strong in the future, which will positively impact the global market for bakery enzymes.
“Enzymes Synthesized by Microorganism to Enjoy Wider Scope”
The market for transglutaminase is set to witness significant growth in Microbial Fermentation (MTGs) at a value CAGR 8.1%. Extremely high cost of manufacturing transglutaminase from animal sources has compelled scientists to look for new sources of this enzyme. Efforts are targeted at producing enzymes that are synthesized by microorganisms and may enjoy wider scope of use.
Application of isolated transglutaminase enzymes from a microbiological source has contributed to the simplification of certain processes and provided energy and economic savings. Established transgenesis procedures have given rise to growing adoption of microbial transglutaminase.
Transfer of microbial genes to expression systems such as Escherichia coli has increased production efficiency. It is also observed that these enzymes are safer for consumers and easily biodegradable, which, in contrast to chemical substances, provides great advantages for the market to grow. Development of new technologies leading to increase in production will significantly aid market growth of transglutaminase.
Transglutaminase is a calcium-activated multifunctional enzyme, well known for the formation of ε-(γ-glutamyl) lysine isopeptide bonds that lead to protein cross-linking and provide resistance to proteolytic cleavage, and ultimately, stabilization and increased stiffness of the Extracellular Matrix (ECM). Transglutaminase is reported to have various pathological roles, including cancer metastases, celiac disease, and tissue fibrosis.
Idiopathic Pulmonary Fibrosis (IPF) is an incurable and life-threatening disease with an average survival rate of 2–3 years. Use of transglutaminase in the cure of such diseases will create lucrative business opportunities in the near future.
“Rising Popularity of Non-GMO Products to Dent Market Expansion”
Factor restraining market growth is rising preference for non-GMO products. Food enzymes are primarily produced from microorganisms, plant, and animal sources. Some food enzyme sources such as yeast, bacteria, and fungi are genetically modified organisms.
Consumers across the world are adopting non-GMO, natural, and organic food, which is affecting the use of genetically-modified enzymes in the food industry. Since most food enzymes are produced from microorganisms, the non-GMO movement is influencing consumers to avoid food products made from genetically modified organisms. This can affect the sales of transglutaminase.
Another factor retraining market growth is the consumption of MTG leading to complications in patients with celiac disease. MTG is a cross-linker that is heavily consumed as a protein glue in multiple processed food industries. However, various scientific observations are coming forth concerning its undesirable effects on human health. Functionally, MTG acts as an autoantigen (that works against the autoantibodies produced by the immune system) for celiac disease and further impacts the gut health.
Which Country is Witnessing Highest Value CAGR in the European Market?
“Sales of Transglutaminase in France to Surge”
The France transglutaminase market is set to witness significant growth at a value CAGR 7.3%. Demand for transglutaminase in Europe is increasing at a significant rate, which provides a favourable growth opportunity for transglutaminase product manufacturers in France and across the continent.
Who is the Market Leader in South Asia & Pacific for Transglutaminase?
“Rising Processed Food Sales Driving Transglutaminase Usage”
India dominates the South Asian & Pacific transglutaminase market. India exhibits the highest value CAGR of 9.4% with a market value share 47.21%. This is mainly due to increased spending of consumers on processed products.
Which Transglutaminase Source is Most Popular?
“Microbial Fermentation (MTGs) Highly Demanded in the Global Market”
Based on source type, Microbial Fermentation (MTGs) are mostly demanded and consumed in the transglutaminase sector, with a market value share 80.30% in 2021.
Which Transglutaminase Application Would Be Profitable for Market Participants?
“Transglutaminase for Fish Processing to Generate Huge Revenues”
Transglutaminase plays an important role in the food industry, in both, traditional and novel products. According to projections by Persistence Market Research, market value of transglutaminase in fish processing, which is the leading segment, is expected to reach US$ 312.7 Mn by the end of the forecast period.
With rising demand from various food processing manufacturers, key producers of transglutaminase are focusing on investing in advancement of technology to improve efficiency and production.
Companies operating in this market are offering different formulations of the product that can be used for various applications in the food industry. This has enabled manufacturers to acquire new customers from the food processing and manufacturing sector.
| Attribute | Details |
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Forecast period |
2021-2031 |
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Historical data available for |
2016-2020 |
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Market analysis |
US$ Million for Value |
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Key regions covered |
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Key countries covered |
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Key market segments covered |
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Key companies profiled |
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Report coverage |
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Customization & pricing |
Available upon request |
Transglutaminase Market by Source Type:
Transglutaminase Market by Application:
Transglutaminase Market by Region:
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The global market for transglutaminase is slated to be valued at US$ 967.5 Mn by the end of 2031.
Growing popularity of gluten-free bakery products, use of transglutaminase in food coatings and edible films, and application of transglutaminase as an alternative for emulsifiers are factors driving market expansion.
From 2016 to 2020, transglutaminase consumption increased at a CAGR of 6.1%
Global transglutaminase sales are currently valued at US$ 474.1 Mn.
Ajinomoto Co., Inc., BDF Ingredients, Antozyme Biotech Pvt. Ltd., Guangdong Kelong Biotechnology Co., Ltd., and Micro-Tech Foods Ingredients, Inc. are the top 5 transglutaminase product manufacturers accounting for around 70%-75% market share.
Germany is leading the European market for transglutaminase.
The Japan transglutaminase market is projected to expand at a CAGR of 7.8%, while that in S. Korea at 8.5%, through 2031.
