The Antifreeze Proteins Market was estimated at USD4m in 2020; it is projected to grow at a CAGR of 36.3% to reach USD27m by 2026, according to a new market research report published by MarketsandMarkets. Antifreeze proteins have key applications in the frozen foods, and thus, their demands are estimated to rise in the near future.
The Type I sub-segment is estimated to account for the largest market share in the by type segment for the antifreeze proteins market, the report states. A/F Protein Inc. has been extracting and developing antifreeze proteins from Antarctic marine fishes such as Winter flounder successfully for many years. The majority of the proteins extracted are Type I, as they are the simple form of antifreeze proteins to identify in the DNA sequence and present in larger quantities. Thus, it is estimated to account for a larger market share in the global antifreeze proteins markets.
In the North American region, the demand for reduced-sugar ice creams and frozen dairy desserts is constantly rising. The use of antifreeze proteins helps improve the texture of ice cream products by inhibiting the ice recrystallization and by inhibiting the formation of large ice crystals and naturally can be used for low fat and low sugar frozen desserts. The has a strongly established market for the food sector and also giant players have their key subsidiaries and headquarters in the region which strengthens the market. Key players in this market include Nichirei Corporation, Kaneka Corporation, A/F Protein, Sirona Biochem, Unilever, ProtoKinetix, Shanghai Yu Tao Industrial, and Kodera Herb Garden Co. These companies have a strong presence in North America, Asia Pacific, and Europe. They also have manufacturing facilities along with strong distribution networks across these regions.