Rennet is a collection of enzymes produced by ruminant mammals in their stomachs. Its key component is chymosin, a protease enzyme that helps curdle casein in milk. Other enzymes are present in rennet as well. The term rennet refers to an enzymatic extract extracted from the stomachs of young ruminants. Young ruminants produce enzymes to help break down milk in order to maximize the nutrition in it. They use these enzymes to make food. In cheese-making, they activate coagulation. It is used in cheese-making. In addition to plant rennet, there are microbial rennets. These use molds as sources for enzymes similar to chymosin, but don't contain mold in the finished product. Other types of microbial rennet are made from animal stomach cells implanted in yeast cultures. They are genetically engineered to be useful in cheesemaking.
Market Dynamics:
Growing production of cheese is a prime factor driving growth of the rennet market. According to the United States Department of Agriculture, in the United States, more than 300 varieties of cheese are produced, largely from cow's milk. Total U.S. cheese production in 2020 was 13.25 billion pounds, up 2 percent from 2016. Moreover, increasing demand for plant-based cheese is another key factor fostering market growth. Growing focus of key players to improve taste and quality products is further projected to accelerate market growth.
Consumption of rennet is limited to high cheese producing regions such as Europe and North America. This limit the scope of rennet, thus hampering market growth.
Key features of the study:
Detailed Segmentation:
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*Browse 24 market data tables and 28 figures on "RENNET Market” - Global forecast to 2030
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