The lactase market is estimated to be valued at USD 217 million in 2020 and is projected to reach USD 330.4 million by 2027, recording a CAGR of 6.2 %, in terms of value. Factors such as rising cases of lactose-intolerant and growing demand from lactose-free dairy product manufacturers and increasing innovation and new product development in the application areas are projected to drive the growth of the lactase industry during the forecast period.
Small & medium-sized enterprises have efficient cost management due to limited capital and resources. Many quality and productivity improvement techniques are generally not finding a place in SMEs (small-and medium-sized enterprises) due to the lack of knowledge and resources to implement the same. However, the high costs involved in adapting to new technologies, production, and extraction procedures have restricted SMEs from improving their operations. Moreover, the process of lactase extraction requires technical expertise and abundant knowledge, which is majorly not present with the SMEs. Thus, extraction of lactase enzymes with fully equipped knowledge and expertise is among the major challenges for the lactase enzyme market.
Lactase enzyme modification technologies such as encapsulation of enzymes can be used to increase the shelf-life of enzymes. However, encapsulation of lactase has been considered an alternate strategy to overcome lactose intolerance and negative sensory properties of lactose-free milk. In addition, this technique is easily transferrable to other manufacturing sites and does not need sophisticated equipment. Enzyme encapsulation processes help in preserving native enzyme structures and activities. Furthermore, it can provide efficient protection against enzymatic degradation. Perhaps, the technical skills required for the encapsulation process is possessed by very smaller number of people. Therefore, the lack of skills among workforce is the major challenge for the lactase extraction process.
Small & medium-sized enterprises have efficient cost management due to limited capital and resources. Many quality and productivity improvement techniques are generally not finding a place in SMEs (small-and medium-sized enterprises) due to the lack of knowledge and resources to implement the same. However, the high costs involved in adapting to new technologies, production, and extraction procedures have restricted SMEs from improving their operations. Moreover, the process of lactase extraction requires technical expertise and abundant knowledge, which is majorly not present with the SMEs. Thus, extraction of lactase enzymes with fully equipped knowledge and expertise is among the major challenges for the lactase enzyme market.
Lactase enzyme modification technologies such as encapsulation of enzymes can be used to increase the shelf-life of enzymes. However, encapsulation of lactase has been considered an alternate strategy to overcome lactose intolerance and negative sensory properties of lactose-free milk. In addition, this technique is easily transferrable to other manufacturing sites and does not need sophisticated equipment. Enzyme encapsulation processes help in preserving native enzyme structures and activities. Furthermore, it can provide efficient protection against enzymatic degradation. Perhaps, the technical skills required for the encapsulation process is possessed by very smaller number of people. Therefore, the lack of skills among workforce is the major challenge for the lactase extraction process.
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