Antifreeze Protein Market to See Major Growth by 2026

Posted by Sonal Phulambrikar on June 1st, 2021

The Antifreeze Proteins Market 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. Antifreeze proteins have key applications in the frozen foods, and thus, their demands are estimated to rise in the near future.

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.

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Ice creams, frozen meat, and skin whitening creams are some of the popular applications where antifreeze proteins are used, mostly in their solid form. In addition, the solid form provides a longer shelf life than the liquid form, which makes this form most preferred for frozen food applications. Thus their usage is projected to rise in the global market.

The medical application segment is projected to dominate this market. The dominance of this segment can be attributed to increasing R&D investments from pharmaceutical and biotechnology companies and ongoing research for COVID-19 vaccinations globally. Antifreeze protein studies have emerged as a valuable tool in food science, medical, and biotechnology.

None of the insect antifreeze proteins are homologous to other proteins. Most AFP-producing terrestrial arthropods are freeze-avoiding and the AFPs function to prevent freezing. Thier unique features are paving way for developing newer better applications of antifreeze proteins in the market through research and innovation. Thus their demands are estimated to grow.

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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. The 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.