“Increasing Adoption of Biotechnology-Driven Production Methods”
The fermented chymosin market is witnessing a key trend toward the adoption of biotechnology-driven production methods, particularly the use of recombinant DNA technology to create more sustainable and cost-efficient enzyme solutions for the dairy industry. This method involves fermenting microorganisms such as Aspergillus niger or Kluyveromyces lactis to produce chymosin, a crucial enzyme in cheese-making. By using fermented chymosin instead of animal-derived rennet, producers can meet the growing demand for vegetarian and Halal-certified products. For instance, companies such as Chr. Hansen have led the way with their use of recombinant chymosin in the production of various cheeses, providing consistent quality and reducing environmental impact. The increasing preference for plant-based and sustainable products is driving this shift in the industry, as consumers seek cleaner alternatives. As global cheese consumption rises, particularly in emerging markets, the fermented chymosin market is expected to grow, supported by advancements in fermentation technology that enhance the scalability and efficiency of enzyme production.
