M9902 Market Opportunities for Dairy Enzyme and Production Technology

The objective of this study was to determine the market opportunities for a coagulation enzyme for use in cheese. This study specifically addressed the question of coagulation enzymes from GMOs. Several questions needed to be addressed:

Is there any reason to consider entering this sector?
If a company wanted to do this, what would it cost over what period of time?
If a company were to enter this field, would it earn back its investment?
What patents or other intellectual property can be obtained?
What would be the best approach for a company entering this field? Should it consider doing this on its own or with others in the business?

Table of Contents

Objective
Background
Principal Findings
Conclusions
Recommendations
Coagulant Enzymes and Cheese Making

    The Physiological Role of Coagulant Enzymes
    The Cheese Making Process

      Cheese by Country
      Cheese by classification

    Coagulant Enzymes from GMOs

      Advantages of Coagulants Produced from GMOs
      Flavour Profiles
      Vegetarian Cheese

    Companies Producing Coagulant Enzymes

Coagulating Enzymes Market
Academic Research

    Fungi
    Yeast
    Bacteria

Patents

    Overview
    Scope for new patents
    Fungi
    Yeast
    Bacteria

Abstracts of Academic Publications on coagulation enzymes from GMOs

    Fungi
    Yeast
    Bacteria
    Other

Patent Bibliographic Information

    US Patents
    Summary
    Yeast
    Bacteria
    Others or All
    Non—US Patents

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