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.
The global Transglutaminase size is estimated to be USD 250.8 million in 2026 from USD 209.6 million in 2020, with a change of XX% between 2020 and 2021. The global Transglutaminase market size is expected to grow at a CAGR of 4.6% for 2021 to 2026.
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, C & P Group GmbH, Micro-Tech Foods Ingredients, BDF Natural Ingredients, Yiming Biological, Taixing Dongsheng, Kinry, Pangbo Biological, 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.
Considering the current market status, market insiders think that the transglutaminase industry will continue to expand in the next few years.For competition, it is believed that with new entrants continuing to enter the industry, the industry competition will intensify.
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