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