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
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Advantages of Coagulants Produced from GMOs
Flavour Profiles
Vegetarian Cheese
Companies Producing Coagulant Enzymes
Coagulating Enzymes Market
Academic Research
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Fungi
Yeast
Bacteria
Patents
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Overview
Scope for new patents
Fungi
Yeast
Bacteria
Abstracts of Academic Publications on coagulation enzymes from GMOs
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Fungi
Yeast
Bacteria
Other
Patent Bibliographic Information
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US Patents
Summary
Yeast
Bacteria
Others or All
Non—US Patents
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