The market for antifreeze proteins is estimated at USD 4 million in 2020; it is projected to grow at a CAGR of 36.3% to reach USD 27 million by 2026. The antifreeze proteins market is driven by their rising usage in the frozen food products globally. They also facilitate the cold storage of fresh food for trade which ensures the maintenance of food quality till the food reaches the end users thus their usage is growing.
The proteins are also developed for potential uses in cosmetic products, especially for skincare products that include high fats contents, from degrading. Cosmetics is another potential application sector, especially in the European and Asian markets. Thus, the market for the use of quality antifreeze proteins is expected to rise.
The antifreeze proteins market is driven by factors such as increasing freeze tolerance of crop plants and extending the harvest season in cooler climates, improving fish farming production in cooler climates, the importance of extending the shelf life of frozen foods and improving cryosurgery procedures. The introduction of antifreeze proteins in ice creams and yogurts also drives its application in the food industry.
Presence of key players and strongly established end-use sectors such as medical, cosmetics and food in the North American region, accounts for the high market share of the region.
North America has several regional institutes that support biotechnology and life sciences research. A/F Protein Inc. is a key company having a presence in Boston – US, which is completely focused on antifreeze protein research, extraction, development, and exports in the country.
Through private and state-sponsored research initiatives, the company was able to develop many key patents for antifreeze proteins. There is also fast growth of aquaculture in the Atlantic oceans near Canadian coasts for obtaining higher antifreeze protein source through marine fishes such as and genetically modified Salmon.
In 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.
This has strongly established market for 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. (Japan), Kaneka Corporation (Japan), A/F Protein Inc. (US), Sirona Biochem (Canada), Unilever (Netherlands), ProtoKinetix, Inc. (US), Shanghai Yu Tao Industrial Co., Ltd. (China), Kodera Herb Garden Co., Ltd (Japan). These players in this market are focusing on increasing their presence through expansions & acquisitions. 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.