by Nisin is a polycyclic antibacterial peptide produced by certain strains of the lactic acid bacterium Lactococcus lactis. It is used as a natural food preservative to extend the shelf life of various products such as dairy, canned foods, meat, and others. Nisin acts by disrupting the cytoplasmic membrane permeability of gram-positive bacteria. It has wider application owing to its stability during food processing and storage conditions. The growing meat industry and stringent regulations on chemical preservatives are fueling the demand for nisin.
The Global Nisin Market is estimated to be valued at US$ 203.59 Mn in 2024 and is expected to exhibit a CAGR of 5.5% over the forecast period 2024 to 2030.
Key Takeaways
Key players operating in the Nisin Market are Chevron Phillips Chemical Company, BASF SE, Evonik Industries AG, Arkema Group, Solvay SA, Taizhou Sunny Chemical Co., Ltd., Arkema Group, Prasol Chemicals Pvt. Ltd., TCI Chemicals (Tokyo Chemical Industry Co., Ltd.), Apollo Scientific Ltd., Sasol Ltd., Merck KGaA, Lanxess AG, Zhejiang Weihua Chemical Co., Ltd., Tokyo Chemical Industry UK Ltd. The wide applications of nisin in food processing are boosting the market growth. Nisin finds application in dairy products, meat, canned and frozen foods, beverages, bakery products, and others. Technological advancements have increased the production of nisin through fermentation using specific strains of Lactococcus lactis, which is fuelling the market growth.
Market drivers
Stringent regulations on the use of chemical preservatives in food products are propelling the demand for natural preservatives like nisin. The rising health awareness among consumers has increased the demand for minimally processed foods with natural ingredients. The growing meat industry worldwide is also augmenting the market owing to the increased use of nisin as a preservative in processed and packaged meat products. Furthermore, the expansion of the organized food retail sector is expected to boost the sales of packaged and processed foods incorporated with nisin as a preservative during the forecast period.
Challenges in Nisin Market
The Global Nisin Market Size faces various challenges. The stringent regulatory framework associated with food additives is one of the major challenges. Different countries have their own regulations regarding the use of food preservatives like nisin. Complying with these regulations involves huge costs. This adds to the overall production cost. Also, the safety and efficacy testing for new varieties of nisin requires massive investments in R&D. This discourages new entrants. Maintaining a consistent quality and supply also poses a significant challenge. Natural uncertainties in agricultural raw materials affect the stability of the end product.
SWOT Analysis
Strength: Nisin is a natural preservative and is generally recognized as safe. It can inhibit a broad spectrum of gram-positive bacteria.
Weakness: Nisin has limited effectiveness against gram-negative and spore-forming bacteria. High production costs arise due to complex fermentation and purification processes.
Opportunity: Increasing demand for clean label and natural food preservatives presents an opportunity. Growing processed food industry in developing nations will spur market growth.
Threats: Stringent regulations in key regions could affect market revenue. Availability of alternative preservatives poses competition.
Geographical Regions
Europe dominates the global nisin market with the highest market share, both in terms of value and volume. This is attributed to the high consumption of packaged and processed food products in countries like Germany, France, and the UK. Stringent food safety regulations in the EU mandate the use of natural preservatives like nisin.
The Asia Pacific region is expected to witness the fastest growth during the forecast period. Rapid urbanization and changing lifestyles have boosted the demand for packaged food in emerging economies such as India and China. Favorable government policies to promote food safety further support the market growth.
Current challenges in the industry
The nisin market faces significant production challenges. Nisin is produced through the fermentation of Lactococcus lactis bacteria using dairy by-products like whey or skim milk. Maintaining consistency in fermentation and recovery processes is difficult. Even minor variations can affect the quality, yield, and antibacterial efficacy of the final product. Purification through multi-stage ultrafiltration and spray drying adds to production costs. Other challenges include ensuring year-round availability of raw materials and meeting stringent international purity specifications set by regulatory bodies. These factors limit scalability and commercialization of nisin. Further research on fermentation parameters and purification techniques is underway to address such challenges.
*Note:
1. Source: Coherent Market Insights, Public sources, Desk research
2. We have leveraged AI tools to mine information and compile it
