Microbial Transglutaminase Market

Market Overview

The global microbial transglutaminase market size was valued at USD 130.62 million in 2023. It is projected to reach USD 248.57 million by 2032, growing at a CAGR of 9.8% during the forecast period (2024-2032).

Microbial transglutaminase is an enzyme, which is widely used in food processing industry to improve food quality and extended shelf life. In the last decade, novel applications of transglutaminase have emerged in tissue engineering, textiles & leather processing and other applications. Growing demand of microbial transglutaminase in improving food flavor, appearance and texture has benefited the growth of the market. In many countries, food processing sector is a prime contributor to the economy. Increasing demand of meat, fish and bakery products are positively impacting the growth of the market.

The discovery of microbial transglutaminase-producing strains has revolutionized applications in the food processing industry. Various food sectors such as meat, fish, dairy, and bakery drive the demand for transglutaminase due to its easy availability and cost-efficiency. In the milk industry, it is used to improve the texture of milk and increase output by 15–25%. The dairy industry is a big contributor to market growth; around 600 million tonnes of milk is produced every year, as per the FAO.

The high cost of manufacturing transglutaminase of animal origin has encouraged scientists to search for new sources (such as plants and microorganisms) of this enzyme. As a result, the R&D of transglutaminase production from microorganisms has garnered significant interest. An enzyme of microbial origin is now commonly used for food treatment and has been shown to improve food flavor, appearance, and texture.

Regional Analysis

Regionally, the global market is segmented into Americas, Europe, Asia Pacific (APAC), Middle East, and Africa.

North America microbial transglutaminase market is witnessing exponential growth as a result of rapidly expanding food processing and dairy industries. In the last few decades, the U.S. and Canada have experienced a significant change in food preferences. Americans prefer more meat in their daily intake to fulfill the protein and vitamin demands. After the dairy crisis in 2009, the North America dairy industry has managed to recover to a great extent and is likely to continue witnessing significant growth in the coming years. From the last decade, the U.S. has constantly been supplying dairy products to China, South Korea, Japan, the Philippines, Vietnam, Malaysia, Canada, Mexico, and other countries.

Europe is expected to account for significant share of the global market with growing dairy products sector in the region.

Asia Pacific is expected to account for largest share of the market with fastest growth. Asia Pacific is the global hub for textile, dairy products, and the food processing industry, and China has the largest textile industry followed by Bangladesh. The food processing industry is growing significantly in China and India. However, China is struggling in the food processing market after the outbreak of African swine fever, which has infected more than 150–200 million swine across China, reducing China’s pork production by over 35% in 2019. On the other hand, the Indian food processing industry is poised to experience high growth with increased demand for pork and buffalo meat across the globe.

Middle East is expected to account for relatively low share of the global market due to dependence of region on imported meat and food products.

Africa is expected to account for least share of the global microbial transglutaminase market. Meat, poultry, and seafood value chain are currently facing challenges. Poultry and pork and subsequently, meat processing industries in Africa are under tremendous pressure because of low-cost imports. In addition, lack of veterinary protocols and regulations and lapse in the trade agreements with several countries have increased, which is further limiting the international market growth.

Segmental Analysis

The global microbial transglutaminase market is segmented by source, form, by end-users and others.

By Source:

Streptomyces Mobaraense is the dominant source for microbial transglutaminase production due to its efficiency and high yield. This microorganism is particularly valued in commercial production because it produces a stable and active form of the enzyme that is highly effective in catalyzing protein cross-linking. Streptomyces Mobaraense-derived transglutaminase has superior enzymatic properties, making it versatile for various industrial applications, especially in the food and beverage sector where it improves texture and binding in products like meat, dairy, and bakery goods. Its robust production process and the quality of the enzyme it produces have led to widespread adoption in both large-scale industrial settings and smaller operations looking for reliable enzyme sources. The enzyme's ability to function effectively in diverse processing conditions further reinforces Streptomyces Mobaraense as the preferred source, solidifying its dominance in the microbial transglutaminase market.

By Form:

The powdered form of microbial transglutaminase is the dominant segment due to its convenience, stability, and versatility. Powdered transglutaminase is easy to transport and store, offering a longer shelf life compared to its liquid counterpart. This form allows for precise dosing and consistent application, which is crucial for maintaining product quality in various industrial processes. In the food and beverage industry, powdered transglutaminase is extensively used because it can be easily integrated into dry mixes and recipes, enhancing the texture and binding properties of foods without altering their moisture content. Additionally, in pharmaceuticals and cosmetics, the powdered form facilitates easy incorporation into formulations, maintaining the enzyme's activity and stability throughout the product's shelf life. Its adaptability and practical advantages make powdered microbial transglutaminase the preferred choice across multiple industries.

By End-Use Industry:

The food & beverage industry is the leading segment in the microbial transglutaminase market due to its widespread use in improving the texture, binding, and overall quality of food products. This enzyme is highly sought after in meat processing to enhance product structure and water retention, making products more appealing and cost-effective. In dairy products, microbial transglutaminase enhances gelation and texture, vital for cheese and yogurt manufacturing. The bakery sector benefits from improved dough elasticity and stability, resulting in better bread quality and extended freshness. Its role in plant-based proteins is increasingly significant, helping to improve texture and mouthfeel in vegetarian and vegan products. The versatility and effectiveness of microbial transglutaminase in these applications drive its dominant position in the food and beverage industry, aligning with consumer demands for high-quality, functional food products.