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

Share this project: