The Global Transglutaminase Market Growth 2019-2024 Report added by
DecisionDatabases.com gives an in depth industry analysis of the market. It
covers the costing, sales, revenue details and forecasts.
Transglutaminase is an enzyme that catalyzes the formation of
isopeptide bonds between proteins.Its cross-linking property is widely used in
various processes: to manufacture cheese and other dairy products, in meat
processing, to produce edible films and to manufacture bakery products.
Transglutaminase has considerable potential to improve the firmness, viscosity,
elasticity and water-binding capacity of food products.At this stage, the
production technology is mainly microbial fermentation method. And Ajinomoto is
the first enterprises to achieve commercial production with microbial
fermentation method in the end of 1980s.
The transglutaminase researched in the report mainly refers to
transglutaminase preparations.
Transglutaminase (TG), which is widely distributed in nature, is an
enzyme that can catalyze the formation of covalent bonds between the amino acid
residues Lysine and Glutamine in proteins.
At this stage, the production technology is mainly microbial
fermentation method and the technology is rather complex. The production bases
are mainly located in Asia and Europe. The main manufacturers are Ajinomoto,
Yiming Biological, TFI GmbH, Taixing Dongsheng, etc., among which Ajinomoto is
the largest manufacturer in the globe. In addition, Ajinomoto is the first
enterprises to achieve commercial production with microbial fermentation method
in the end of 1980s.
According to this study, over the next five years the
Transglutaminase market will register a xx% CAGR in terms of revenue, the
global market size will reach US$ xx million by 2024, from US$ xx million in
2019. In particular, this report presents the global market share (sales and
revenue) of key companies in Transglutaminase business, shared in Chapter 3.
Browse the complete Transglutaminase market
Report and TOC @ https://www.decisiondatabases.com/ip/15108-transglutaminase-market-analysis-report
Segmentation by product type: breakdown data from 2014 to 2019, in
Section 2.3; and forecast to 2024 in section 11.7.
< 100 U/g
100 U/g – 200 U/g
>200 U/g
Segmentation by application: breakdown data from 2014 to 2019, in
Section 2.4; and forecast to 2024 in section 11.8.
Meat
Fish
Dairy
Flour
The report also presents
the market competition landscape and a corresponding detailed analysis of the
major vendor/manufacturers in the market. The key manufacturers covered in this
report: Breakdown data in in Chapter 3.
Ajinomoto
TFI GmbH
Micro-Tech Foods Ingredients
BDF Natural Ingredients
Yiming Biological
Taixing Dongsheng
Kinry
Pangbo Biological
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Research objectives
·
To study and analyze the global
Transglutaminase consumption (value & volume) by key regions/countries,
product type and application, history data from 2014 to 2018, and forecast to
2024.
·
To understand the structure of Transglutaminase
market by identifying its various subsegments.
·
Focuses on the key global Transglutaminase
manufacturers, to define, describe and analyze the sales volume, value, market
share, market competition landscape, SWOT analysis and development plans in
next few years.
·
To analyze the Transglutaminase
with respect to individual growth trends, future prospects, and their
contribution to the total market.
·
To share detailed information
about the key factors influencing the growth of the market (growth potential,
opportunities, drivers, industry-specific challenges and risks).
·
To project the consumption of Transglutaminase
submarkets, with respect to key regions (along with their respective key
countries).
·
To analyze competitive
developments such as expansions, agreements, new product launches, and
acquisitions in the market.
·
To strategically profile the
key players and comprehensively analyze their growth strategies.
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Transglutaminase Market Research Report @
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