The protease market is expected to grow at a CAGR of 5.91%, reaching a market size of US$3.663 billion in 2030 from US$2.749 billion in 2025.
Proteases form a large class of enzymes used in trade, especially in food, detergent, and pharmaceutical applications. They include amidases, peptidases, and proteinases. Among important industrial enzymes, proteases have a very wide range of applications in chemical and biological processes responsible for the breakdown of peptide ties in proteins. One of the interesting features of proteases is their efficiency in generating natural products, doing so in milder reaction conditions and exhibiting stereospecificity, specificity, and biodegradability among their properties. Innovative reaction-time-reduction techniques have been invented by firms for increased yield enhancement. Many fast-moving consumer goods (FMCG) include proteases, adding to their relevance. The most significant aspect of increasing the market size for proteases is that they have many applications in different sectors. The toxicity and pathogenicity make them even greener ingredients, expanding the market.
Owing to their potentiality as popular tools for protein analysis, DNA research, and recombinant DNA (rDNA) technology, the market will likely be continually fueled by biotechnology and research projects. Proteases facilitate the study of protein structure and function by allowing for precise protein cleavage. They are thus important to biopharmaceuticals' production, purification, and drug discovery processes. They can also be found in diagnostic procedures and enzyme replacement therapies. The fast advancements in genetic engineering and biotechnology will also challenge the need for novel specialty proteases with specific roles.
The significant aspects concerning the global protease market have mostly set the stage for ever-changing structural modifications to the proteases aimed at improving their stability to harshness and effectiveness in industrial processes. They help break down proteins into amino acids for food, animal feed, and pharmaceutical sectors. Generally, harsh pH, temperature, and organic solvent conditions make most proteases inactive. Bioengineering currently focuses on improving these enzymes' degraded stability and activity, making them capable of overcoming such harsh environments. Further, market players like Novozymes and DSM develop end-use, more robust proteases to reduce production costs and bring manufacturing process competencies. Large corporations' R&D units have successfully changed the amino acid composition by modifying the enzyme structure, resulting in enhanced resistance to denaturation and retention of their functional property throughout industrial processing. For example, proteases that show full activity at much higher temperatures or under extremely high pH levels greatly benefit the detergent and meat processing industries.
The global protease market is revolutionized all thanks to the increased quantity and quality of enzymes brought about by rDNA technology. Regarding the production at a higher level of proteins (i.e., proteases) by doing gene sequence modifications in an organism, rDNA technology has a vital role in protease production. Plants were produced with higher yields and consistent specifications by introducing these essential genes from host species like bacteria and yeast. Startups in this direction gradually enter into more critical industries such as food, health care, and animal feed. This also involves using rDNA techniques in biotechnology to produce high levels of enzymes for various applications, including protein degradation in food and beverages and manufacturing biodegradable detergents. Chr. Hansen and DuPont Nutrition and Biosciences are two such manufacturers.
Proteases are frequently employed in the food business to improve the texture, flavour, and nutritional content of many food products. During meat processing, proteases like papain and bromelain break down muscle fibers to soften tough cuts and create more luscious meat. The need for protease in the meat and poultry sector is rising due to the increased meat consumption in many parts of the world.
Enzymes like chymosin, which is included in rennet, are necessary to produce cheese and other dairy products because they help coagulate milk from curds and improve the flavor of the cheese over time. Because they change the structures of gluten, proteases are useful in the baking industry because they improve the dough's elasticity and consistency—two crucial characteristics for baked goods like biscuits and crackers.
In North America, proteases are used within the complex and sophisticated sectors of biotechnology and pharmaceuticals for application in therapeutics, protein engineering, and drug development. The US FDA provides a regulatory environment that helps develop and commercialize protease-based products and the food and pharmaceutical industries; regulation assists in the market adoption of proteases by ensuring they are effective and safe. Increasing demand for functional foods and health supplements has resulted in the high usage of the protease enzyme in such products. Therefore, an increasing demand for nutraceuticals is aroused as more people understand proteases' health benefits.
| Report Metric | Details |
|---|---|
| Study Period | 2021 to 2031 |
| Historical Data | 2021 to 2024 |
| Base Year | 2025 |
| Forecast Period | 2026 – 2031 |
| Report Metric | Details |
| Protease Market Size in 2025 | US$2.749 billion |
| Protease Market Size in 2030 | US$3.663 billion |
| Growth Rate | CAGR of 5.91% |
| Study Period | 2020 to 2030 |
| Historical Data | 2020 to 2023 |
| Base Year | 2024 |
| Forecast Period | 2025 – 2030 |
| Forecast Unit (Value) | USD Billion |
| Segmentation |
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| Geographical Segmentation | North America, South America, Europe, Middle East and Africa, Asia Pacific |
| List of Major Companies in the Protease Market | |
| Customization Scope | Free report customization with purchase |