Global Microbial Rennet Market to Grow at a CAGR of 6.52% by 2032
The global microbial rennet market size was valued at approximately USD 0.79 Billion in 2024 and is projected to reach around USD 1.49 Billion by 2032, growing at a compound annual growth rate (CAGR) of approximately 6.52% between 2025 and 2032.
Global Microbial Rennet Market Revenue, 2023 - 2032 (USD Billion)
The microbial rennet market encompasses the production and commercialization of enzyme preparations derived from fungal and bacterial sources, primarily used as coagulants in cheese-making and dairy processing. Market growth is driven by the rising global demand for cheese, the growing adoption of vegetarian and halal food products, and concerns surrounding the use of traditional animal-derived rennet.
With the global dairy industry shifting toward sustainable and ethical sourcing, microbial rennet offers a compelling alternative due to its non-animal origin, consistent supply, and suitability for various dietary preferences. These enzymes mimic the action of chymosin, enabling efficient milk coagulation and improved cheese yield without compromising texture or flavor.
The market is benefiting significantly from the expanding vegan and vegetarian population, as well as increasing regulatory restrictions on animal-derived ingredients in several regions. Additionally, microbial rennet supports clean-label trends, offering manufacturers the opportunity to formulate natural and allergen-free products.
Technological advancements in enzyme fermentation and microbial strain engineering are contributing to improved enzyme specificity, higher yields, and better thermostability, thus boosting the application potential of microbial rennet in diverse cheese types, including soft, semi-hard, and hard varieties.
The market is segmented by form (powder, liquid, and others), application (cheese, yogurt, other dairy products), and end-user (food manufacturers, food service providers). Liquid rennet is one of the most commonly used forms due to its ease of application and uniform distribution during cheese production. It is especially popular among large-scale commercial dairy processors, where precision and consistency are critical. Liquid formulations are easy to measure and mix, ensuring reliable coagulation of milk proteins. However, liquid rennet typically has a shorter shelf life and requires cool storage, which can add to logistics and handling costs. Despite these limitations, its widespread use in industrial settings maintains a strong demand for liquid microbial rennet.
Powdered rennet is favored for its extended shelf life, stability at room temperature, and ease of transportation. It is especially suited for small to mid-sized cheese producers, artisanal cheesemakers, and even home-based applications. Powder form allows for long-term storage without refrigeration, making it an economical and convenient choice. However, reconstitution and mixing can sometimes lead to uneven distribution if not handled properly. Still, with the rising popularity of DIY and small-batch cheese-making, the powder segment is seeing steady growth, particularly in emerging markets and the retail sector.
The “others” category includes tablet and granular forms of microbial rennet, which are less common but gaining attention due to their precise dosing, minimal waste, and user-friendly packaging. These forms are particularly popular among home cheesemakers and small-scale producers who prioritize convenience. Tablets, for instance, are pre-measured and eliminate the need for scales or measuring devices. While they account for a smaller share of the overall market, their niche popularity is growing, especially in regions with strong DIY food movements.
Growing consumer awareness about ethical food choices and sustainable sourcing, along with the surge in artisanal and specialty cheese production, is further driving the demand for microbial rennet. As dairy processors increasingly prioritize product integrity, allergen control, and certification compliance (e.g., Kosher, Halal, Non-GMO), microbial rennet is poised to play a central role in the global dairy enzyme market over the next decade.
Global Microbial Rennet Market Share (%), by Form, in 2024
The market is further segmented based on application:
In 2024, the Cheese Production segment held the largest market share. The high consumption of cheese worldwide—particularly in North America, Europe, and parts of Asia—is a significant driver. The growing popularity of artisanal, organic, and vegetarian cheeses, along with the shift toward non-animal-based coagulants due to ethical and religious considerations, continues to elevate the demand for microbial rennet. Furthermore, the stability, consistent supply, and cost-effectiveness of microbial rennet make it a preferred choice in industrial cheese-making operations.
Cheese production is the largest and most traditional application of microbial rennet, accounting for a significant share of the global market. Microbial rennet is used to coagulate milk, a critical step in cheese-making. With the rising demand for vegetarian, halal, and kosher products, microbial rennet has become the preferred alternative to animal-derived enzymes in both industrial and artisanal cheese production. The segment is further supported by the growing popularity of specialty and plant-based cheeses, increasing consumption in developing markets, and global expansion of dairy exports.
Though microbial rennet is not essential for yogurt production, it is increasingly being used to improve texture and firmness, particularly in set and Greek-style yogurts. The enzyme’s ability to enhance protein structure without compromising flavor makes it valuable in premium and high-protein yogurt formulations. With yogurt gaining popularity as a healthy, probiotic-rich snack, especially in North America, Europe, and parts of Asia-Pacific, the use of microbial rennet in this segment is gradually expanding.
Microbial rennet is also used in the preparation of various dairy-based desserts, such as puddings, flans, custards, and panna cotta. In these products, rennet helps achieve a smooth, gel-like consistency by curdling milk proteins. While this is a smaller market segment, its growth is supported by the demand for clean-label, gelatin-free, and vegetarian dessert options. The increasing popularity of ready-to-eat dairy desserts in retail and foodservice channels is likely to further stimulate demand in this category.
The “others” category includes pharmaceuticals, dietary supplements, and research applications where microbial rennet may be used as a processing aid or enzyme component. In food, it may also be applied in experimental or niche dairy innovations. Although this segment represents a small fraction of the total market, it holds potential for growth with the expansion of biotechnology and enzyme-based solutions in food and health industries.
Regional Analysis:
North America holds the largest share of the microbial rennet market, accounting for approximately 35% of global revenue. The region's dominance is fuelled by the strong presence of cheese manufacturers, growing preference for clean-label and vegetarian products, and increased investment in food innovation. The United States, in particular, is a major player, supported by advanced dairy processing infrastructure and a growing plant-based food segment.
Europe follows closely with a 30% market share, driven by countries such as Germany, France, and the UK. The European market benefits from stringent food regulations that favor animal-free and non-GMO ingredients, along with a mature cheese culture that is increasingly open to sustainable alternatives. The widespread adoption of vegetarianism and heightened awareness of animal welfare also support the growth of microbial rennet in the region.
In the Asia-Pacific region, which holds around 25% of the market, rapid urbanization, changing dietary preferences, and growing dairy consumption are driving demand. Countries like India, China, and Japan are experiencing a rise in vegetarian populations and increased consumption of processed dairy products, making the region a promising growth area for microbial rennet producers.
Latin America and the Middle East & Africa each account for about 5% of the market. These regions are seeing gradual adoption of microbial rennet due to rising awareness about alternative enzymes and dietary laws such as halal, which restrict the use of animal-derived ingredients. Although currently smaller in market size, both regions offer potential for future growth as dairy industries expand and food production modernizes.
Key Players Operating in the Microbial Rennet Market Include:
Chr. Hansen Holding A/S
DuPont de Nemours, Inc. (IFF)
DSM-Firmenich
Danisco (Now part of IFF)
Enmex S.A. de C.V.
Biocatalysts Ltd.
Sacco System
Nature BioScience Pvt. Ltd.
Renco New Zealand
Mayasan Food Industries A.S.
These companies are investing in R&D to improve the efficiency, purity, and yield of microbial rennet enzymes while aligning with growing regulatory and consumer demands for sustainability and clean labeling.
Recent Development:
2023: Chr. Hansen Holding A/S launched a new generation of fermentation-derived rennet with improved thermal stability and reduced bitterness. This product targets the growing demand for high-quality microbial coagulants in premium cheese segments.
2022: DSM-Firmenich introduced a non-GMO microbial rennet enzyme tailored for organic and vegetarian cheese production in European and North American markets. It meets clean-label compliance and supports halal and kosher certification standards.
2021: Sacco System expanded its microbial enzyme production facility in Italy to meet increasing global demand. The expansion includes proprietary fermentation technologies to enhance enzyme output and environmental sustainability.