Antifreeze Proteins market is projected to reach $27 million by 2026, at a CAGR of 36.3%.
The antifreeze proteins market is driven by their rising usage in the frozen food products globally. They also facilitate the cold storage of fresh food for trade which ensures the maintenance of food quality till the food reaches the end users thus their usage is growing.
Antifreeze proteins control ice crystal growth brought on by thawing, which drastically reduces texture quality. Using the methods and the protocols of trans-genesis, antifreeze proteins can be introduced into fish, yeast, vegetables, and fruits in order to give new beneficial properties to these organisms. These applications have certificated advantages that result in the production and the high quality of food. Thus, their demand is growing in the market.
The antifreeze proteins are highly effective against bacteria, viruses, fungi, and protozoa in the body and on the skin, and they also reduce the extent to which infection occurs or treating an existing infection. Cryopreservation is a necessary stage in different biomedicine sectors such as gene therapy, tissue engineering, and tissue preservation screening of drugs. To achieve these aspects, new platforms and reagents with antifreeze as well as compatible osmoprotective properties have been expanded recently for cryopreservation.
Key players: Nichirei Corporation. (Japan), Kaneka Corporation (Japan), A/F Protein Inc. (US), Sirona Biochem (Canada), Unilever (Netherlands), ProtoKinetix, Inc. (US), Shanghai Yu Tao Industrial Co., Ltd. (China), Kodera Herb Garden Co., Ltd (Japan).