According to a new report from Intel Market Research, the global Enzymatic Hydrolysis of Cream market was valued at USD 214 million in 2024 and is projected to reach USD 296 million by 2034, growing at a steady CAGR of 4.9% during the forecast period (2025–2034). This expansion is driven by increasing demand for clean-label dairy ingredients, expansion in the functional food sector, and...