Global Fermented Ingredients Market Outlook, 2028

Global Fermented Ingredients Market Outlook, 2028

The growing awareness regarding food preservation, high demand for antibiotics, and lifestyle-based ailments such as obesity & digestive issues are expected to drive the Fermented Ingredients Market. Fermented substances are food additives that cause fermentation in food and non-food products in order to get the required chemical qualities. Fermented materials that are often employed include industrial enzymes, biogas, vitamins, xanthan gum, antibiotics, amino acids, and antibiotics. They are often used to stimulate microbial growth and enzymatic conversion in the production of cultured milk, yoghurt, wine, beer, cider, tempeh, miso, kimchi, and fermented foods. Fermented ingredients are acidic in nature and can change the flavour and texture of food. They can also help to reduce stomach issues and extend the shelf life of products. Fermented substances are widely employed in the food and beverage industries, as well as the cosmetic, biofuel, textile, paper, and pharmaceutical industries. Significant expansion in the food and beverage industry around the world is one of the primary drivers driving the market's favourable outlook. Food makers are increasingly adopting fermented amino acid-based substances to preserve foods and produce high-quality fermented and alcoholic beverages. Furthermore, increased health consciousness among the general public about the benefits of consuming fermented food products is propelling market expansion. Fermented components are made up of good bacteria and yeast that break down carbs, starch, and sugars in foods. These materials can then be used to make kimchi, tempeh, kombucha, and yoghurt. In line with this, the growing need for fermented components in the pharmaceutical industry is fueling market expansion.

According to the research report, ""Global Fermented Ingredients Market Outlook, 2028"", published by Bonafide Research the market is expected to reach market size of USD 57.28 Billion by 2028 with a significant CAGR of 7.21 % from USD 38.02 Billion in 2022. Rising global alcohol consumption is another important aspect driving business expansion. Beer is the most popular alcoholic beverage, and it is made by fermenting various ingredients such as rice and wheat; therefore, increased beer consumption will eventually fuel market expansion. Furthermore, rising environmental awareness, eco-friendly manufacturing processes, and the different health benefits of the product are driving demand. The widespread use of biodegradable plastics derived from sugar fermentation is also having an impact on market growth. Globally, the food and beverage sector is expanding due to changing customer preferences, urbanisation, and rising disposable incomes. Fermented components are commonly used in dairy, baking, drinks, sauces, and condiments, among other applications. The expansion of the food and beverage industry has a direct impact on the demand for fermented ingredients. Fermentation technology and methods have increased the efficiency and quality of fermented ingredients dramatically. These developments have resulted in increased production capacity, lower manufacturing costs, and better product consistency. Technological advancements have enticed more players to participate in the fermented ingredient market, resulting in its overall expansion. Vegan and plant-based diets are becoming increasingly popular, increasing the demand for alternative protein sources. Protein-rich alternatives to typical animal-based products include fermented components such as tempeh, miso, and plant-based yoghurts. As vegan and plant-based diets gain popularity, the need for fermented substances derived from plants is likely to rise. Globalisation, cultural variety, and increased travel are driving an increase in interest in ethnic and specialised meals. Fermented ingredients contribute distinctive flavours, textures, and nutritional value to a wide range of ethnic meals and specialty foods. The expanding popularity of these food creations has increased demand for fermented ingredients.



Based on the product type, the market is segmented into amino acids, organic acids, biogas, polymer, vitamins, antibiotics, and industrial enzymes. Among them the amino acids dominates the market with highest market share in 2022. Amino acids are crucial for human and animal nutrition since they are the building blocks of proteins. They are necessary for tissue, muscle, and organ growth, development, and maintenance. Fermentation techniques are commonly employed to synthesise amino acids, particularly those that are difficult to obtain from regular food sources. Amino acid demand is driven by their nutritional worth and usefulness in a variety of industries, including food, dietary supplements, and animal feed. Amino acids have numerous applications in a variety of industries, which contributes to their dominance in fermented ingredients. They are utilised in the food and beverage industries as flavour enhancers, nutritional supplements, and functional components. They are used in pharmaceuticals, cosmetics, animal feed, and agriculture. Amino acids are highly sought after due to their versatility and capacity to improve the taste, texture, and nutritional profile of products. Fermentation technology advancements have considerably enhanced the efficiency and yield of amino acids. This has resulted in increased availability, lower costs, and higher quality fermented amino acids. Technological improvements like strain creation, process optimisation, and downstream processing have made amino acid production economically viable, fueling their dominance in the fermented ingredient market even further.

North America is dominating the market of fermented ingredients globally with significant market share in 2022. North America has a robust food and beverage industry, which drives the demand for fermented ingredients. The region is known for its diverse food culture, innovative product development, and consumer demand for high-quality, unique food and beverage products. The presence of numerous food and beverage companies, ranging from large multinational corporations to small-scale producers, fuels the demand for fermented ingredients in North America. Furthermore, Asia-Pacific region is expected to register highest CAGR of the market globally. The major factors driving the Asia-Pacific fermented ingredients market are increased public awareness of the health and nutritional benefits of fermented ingredients, increased consumption of processed foods, and increased application of fermented ingredients in various industries such as pharmaceutical, personal care, biofuel, and others. Over the last two decades, there has been a significant shift in people's lifestyles and nutritional patterns, notably in the South Asian region. This transition was driven by urbanisation and consumerism, resulting in a rapid increase in the use of artificial and synthetic food products, which has led to an increase in the incidence of lifestyle diseases.

Based on application, the market is divided into food & beverages, feed, pharmaceutical, paper, personal care, biofuel, textile & leather. Food & beverages industry is the major consumer of fermented ingredients market globally. Fermented ingredients are widely used in the food and beverage industries. They are used to improve flavours, textures, nutritional value, and shelf life in a variety of food and beverage goods. Fermentation methods are used to make fermented dairy products, bread, beer, wine, sauces, pickles, and a variety of other food and beverage items. Fermented ingredients' adaptability makes them an essential component in a wide range of products, fueling their demand in the food and beverage industry. Health and wellness trends have a significant impact on the food and beverage business. Fermented substances are frequently linked to a variety of health advantages, including improved digestion, improved gut health, and higher nutrient bioavailability. These components contain probiotics, enzymes, and beneficial bacteria, all of which contribute to a healthy microbiome and overall well-being. As customers become more health-conscious, they seek out items containing fermented ingredients, fueling demand in the food and beverage industry.

The form type of the market includes, dry and liquid. The dry form is dominating the market of with maximum market share globally. Dry fermented ingredients have an extended shelf life compared to their liquid counterparts. The removal of moisture during the drying process inhibits microbial growth and enzyme activity, thereby preserving the quality and stability of the fermented ingredients. This longer shelf life makes dry fermented ingredients more convenient for storage, transportation, and distribution, resulting in their dominance in the market. Dry fermented ingredients are easier to handle and use in various applications. They are typically available in powdered or granulated form, making them readily dispersible and mixable in food and beverage formulations. Dry ingredients are convenient for measuring, blending, and incorporating into recipes, making them more versatile and preferred by manufacturers. The ease of handling and use contributes to the dominance of dry fermented ingredients in the market. Based on process the market is segmented into batch processing and continuous processing. Batch fermentation is leading the market with highest market share globally. Batch processing allows for flexibility and adaptability in the production of fermented ingredients. It is suitable for small to medium-scale production, enabling manufacturers to easily adjust the batch size and production parameters based on demand fluctuations or specific product requirements. This flexibility allows producers to respond to market needs more efficiently, making batch processing the preferred method for producing fermented ingredients.

Companies mentioned in the report:
Ajinomoto Co., Inc., BASF SE , Royal DSM N.V., Lonza Group AG , Evonik Industries AG, Associated British Foods plc, Dohler Group SE, DuPont de Nemours, Inc, The Archer-Daniels-Midland Company, Lallemand Inc., Kerry Group plc , Bakels Group, Chr. Hansen Holding A/S, ROquette Group, Novozymes A/S, Eastman Chemical Company, EnviTec Biogas AG, The Dow Chemical Company, CSPC Nutritionals, Angelyeast Co., Ltd.

Considered in this report
• Geography: Global
• Historic year: 2017
• Base year: 2022
• Estimated year: 2023
• Forecast year: 2028

Aspects covered in this report
• Global Fermented Ingredients market with its value and forecast along with its segments
• Region-wise Fermented Ingredients market analysis
• Various drivers and challenges
• On-going trends and developments
• Top profiled companies
• Strategic recommendation

Regions & Countries covered in the report:
• North America (United States, Canada, Mexico)
• Europe (Germany, United Kingdom, France, Spain, Italy, Russia)
• Asia-Pacific (China, Japan, India, Australia, South Korea)
• South America (Brazil, Argentina, Colombia)
• Middle East & Africa (UAE, Saudi Arabia, South Africa)

By Product Type:
• Amino Acids
• Organic Acids
• Biogas
• Polymer
• Vitamins
• Antibiotics
• Industrial Enzymes

By Application:
• Food and Beverages
• Feed
• Pharmaceutical
• Paper
• Personal Care
• Biofuel
• Textile & Leather

By Form:
• Dry
• Liquid

By Process:
• Batch Fermentation
• Continuous Fermentation

By Process on the basis of Oxygen:
• Aerobic Fermentation
• Anaerobic Fermentation

The approach of the report:
This report consists of a combined approach of primary as well as secondary research. Initially, secondary research was used to get an understanding of the market and listing out the companies that are present in the market. The secondary research consists of third-party sources such as press releases, annual report of companies, analysing the government generated reports and databases. After gathering the data from secondary sources primary research was conducted by making telephonic interviews with the leading players about how the market is functioning and then conducted trade calls with dealers and distributors of the market. Post this we have started doing primary calls to consumers by equally segmenting consumers in regional aspects, tier aspects, age group, and gender. Once we have primary data with us we have started verifying the details obtained from secondary sources.

Intended audience:
This report can be useful to industry consultants, manufacturers, suppliers, associations & organizations related to Fermented Ingredients industry, government bodies and other stakeholders to align their market-centric strategies. In addition to marketing & presentations, it will also increase competitive knowledge about the industry.







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