December Issue

The enzyme business is bubbling and thriving. Not the least factor that has contributed to the well-being of this sector is perception of enzymes as natural 'consumer-friendly' biocatalysts or processing aids. There is nothing 'synthetic' about the enzyme protein which is widely used in many food, animal feed and industrial applications.

With environmental questions overhanging the use of MTBE as a fuel oxygenate the U.S. demand for ethanol the alternative oxygenate has grown and grown. This in turn has increased the demand for the two enzymes used in converting starch to glucose: alpha-amylase and amyloglucosidase [glucoamylase] which is subsequently fermented to ethanol. There is also renewed interest in cellulase for conversion of straw and other agricultural wastes to glucose for fermentation to ethanol.

In cheese manufacture the traditional rennet [from calf stomach] is gradually replaced by bacterial chymosin. This is due to the BSE and foot-and-mouth disease affecting cattle as well as consumer interest in cheese labelled 'vegetarian' or 'kosher'. Baking enzymes are of continuing interest especially intermediate temperature alpha-amylase which can retard staling.

There is a continuous realignment within the enzyme industry - mergers, acquisitions and spin-offs occur with regular frequency.

See our latest survey: 'Enzyme-Using Industries Towards 2005'

The major challenge facing vitamin producers is the development of lower- cost manufacturing process which will enable them to maintain minimum profit margins in this highly-competitive area.

The most important projects involve the development of a total fermentation route from glucose [or sorbitol] to vitamin C rather than the partial fermentation to 2-ketogulonic acid which is chemically lactonised to ascorbic acid in a final stage. There is also considerable interest in developing a fermentation process to biotin replacing the multi-stage chemical synthesis which often involves phosgene.

See our latest survey: Vitamins - Production, Producers, Processes, Markets and Outlook by 2005

The awareness of health benefits derived by regular consumption of starter cultures and probiotics has resulted an a wide range of yoghurts, dairy products and foods containing lactobacillus acidophilus, bifida and other cultures. Probiotics are also applied in rearing animals and partially replace the use of low-level antibiotic feed additives which have been banned in the European Union.

See our latest survey: 'Starter Cultures and Probiotics - Market Opportunities by 2005'

The continuing problems with animal livestock [BSE, foot-and-mouth disease] has focused attention on non-animal proteins especially soya. Within the past two years the consumption of soya proteins [concentrates and isolates] has grown significantly and major companies are expanding production capacity to cope with future denmand. The trend away from animal proteins has also affected protein hydrolysates and peptones used in nutritional applications [infant formulae, sports nutrition and fermentation media] where soya as well as fish protein is gaining market share.

See our latest surveys: 'Functional and Modified Proteins - Markets and Applications Towards 2005',
and
'Protein Hydrolysates and Peptones for Nutritional Applications'

Meanwhile carotenoids are continuing their growth as dietary supplements and food and feed colours. Astaxanthin now ranks as the highest volume carotenoid is used as pigmentation in rearing salmon and trout, whilst beta-carotene is a popular orange colour in foods. Lutein [a xanthophyll] is beginning to create consumer interest as a nutraceutical to prevent macular degeneration.

See our latest surveys:'Astaxanthin - Market Status and Outlook'
and
'Natural Food and Feed Colours'