Middle East & Africa Fermented Ingredients Market Outlook, 2028

Middle East & Africa Fermented Ingredients Market Outlook, 2028

The Middle East and Africa fermented ingredients market is primarily driven by rising demand for high-quality food and personal care products, as well as a shift in consumer preferences towards products with health benefits. Furthermore, the industry is being driven by the rapid increase in population and growing food demand. Rising demand for antibiotics that kill gut bacteria is increasing the region's demand for fermented products. The Middle East and Africa region provide a varied selection of fermentation ingredients. The region's culinary repertoire contains a diverse range of fermented ingredients, ranging from dairy-based goods like yoghurt, labneh, and leben (fermented milk) to vegetable-based items like pickles, sauerkraut, and kimchi. Changes in lifestyle and food patterns have resulted from the MEA region's urbanisation. As city inhabitants adopt busier schedules and have less time for food preparation, the need for convenient and ready-to-eat products grows. Pickles and yoghurt, for instance, are fermented items that can be used as quick snacks or meal accompaniments. The MEA region draws a large number of tourists from all over the world, who are exposed to and develop a taste for the local food. Exposure to the region's fermented foods and components generates a demand for these items that extends beyond the local population by offering these unique culinary experiences to a larger audience, the tourist industry works as a driver for the expansion of the MEA fermented ingredients market. The MEA region is increasingly adopting advanced bioprocessing techniques and biotechnology to enhance the fermentation process. This includes the use of genetically modified microorganisms, optimization of fermentation parameters, and development of new strains with improved characteristics for specific fermented ingredients. High-pressure processing is gaining popularity in the MEA region for the production of fermented ingredients. HPP involves subjecting the fermented products to high pressures, which helps extend shelf life while preserving the nutritional value and sensory properties of the ingredients. HPP is particularly beneficial for fermented juices, beverages, and sauces.

According to the research report, “Middle East & Africa Fermented Ingredients Market Outlook, 2028"", published by Bonafide Research, the market is expected to reach market size of USD 2.67 Billion by 2028. The product type of the market includes amino acids, organic acids, biogas, polymer, vitamins, antibiotics, and industrial enzymes. The market is majorly dominated by amino acids and is widely used in different industries such as food and beverages, pharmaceutical, personal care and many more. The multipurpose use of amino acids make them it most commonly used fermented ingredient in the region. Plant-based and vegan diets are becoming more popular in the MEA region owing to health, ethical, and environmental concerns. Fermented plant-based components, such as soybeans, provide a complete amino acid profile and are an ideal protein alternative for people who follow plant-based diets. They are used to make meat substitutes, plant-based dairy alternatives, and other protein-rich foods. Nutraceuticals and functional foods, which are food products that provide health advantages beyond basic nutrition, are gaining popularity in the MEA region. Amino acids, particularly essential amino acids, are in high demand due to their role in muscle healing, cognitive function enhancement, and overall well-being. Fermented amino acid-rich substances are used as important components in the formulation of these functional food products.

Based form type market includes, dry and liquid. The liquid form is expected to gain highest CAGR of the market during the anticipated time period. Fermentation can improve the digestibility and bioavailability of nutrients in ingredients. Liquid fermented ingredients, particularly those derived from grains, legumes, or dairy, undergo enzymatic breakdown during fermentation, making the nutrients more easily absorbed by the body. This enhanced digestibility and bioavailability of nutrients contribute to the popularity of liquid in many cultures in the MEA region; liquid fermented ingredients have traditional and cultural significance. Fermented beverages, such as kefir, kombucha, and traditional fermented drinks like tamarind-based beverages or hibiscus tea (karkadeh), have long been consumed for their refreshing and health-promoting properties. The cultural familiarity and historical usage of liquid fermented ingredients contribute to their popularity in the MEA market.

The process of fermentation ingredients market includes batch fermentation and continuous fermentation. Batch fermentation is leading the market with highest market share in MEA. Batch fermentation allows for product variety and production scale flexibility. Because the production parameters may be altered according to unique requirements, it provides for easy adaptation to different types of fermented components. This adaptability is critical in markets that require a diverse range of fermented products. For small- to medium-scale production, batch fermentation techniques are generally considered cost-effective. When compared to continuous fermentation processes, the initial expenditure for equipment and infrastructure is frequently smaller. Batch fermentation is becoming more accessible to smaller businesses in the MEA region as a result of this. Furthermore process type is further sub-segmented into aerobic fermentation and anaerobic fermentation. Anaerobic fermentation dominates the market in Middle East & Africa fermented ingredients market. The MEA region has a warm climate, with some areas experiencing hot and arid conditions. Anaerobic fermentation can be advantageous in such environments because it does not require oxygen and can tolerate higher temperatures. Additionally, anaerobic fermentation methods can utilize locally available resources, such as palm dates, which are common in the region. These factors contribute to the dominance of anaerobic fermentation in the MEA fermented ingredients market. Fermentation can be a method of food preservation, extending the shelf life of perishable ingredients. Anaerobic fermentation, such as lactic acid fermentation, can create an acidic environment that inhibits the growth of spoilage-causing microorganisms. This property makes anaerobic fermentation desirable in regions with limited access to refrigeration or other preservation methods, as it allows for the production of shelf-stable fermented ingredients.

Recent Developments:
• Ajinomoto Corporation announced on June 1, 2023 that it has opened a new production facility for fermented ingredients in Dubai, United Arab Emirates. The facility will produce a variety of fermented ingredients, including amino acids, nucleotides, and enzymes.
• Koninklijke DSM announced on May 17, 2023 that it has entered into a joint venture with Biomin to develop and commercialize new fermented ingredients for the animal feed industry. The joint venture will be based in South Africa.
• Lallemand Inc. announced on March 8, 2023 that it has expanded its manufacturing capacity for fermented ingredients in South Africa. The expansion will allow the company to meet the growing demand for fermented ingredients in the region.

Major companies present in the market:
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, Kerry Group plc , Bakels Group, Novozymes A/S, Eastman Chemical Company, The Dow Chemical Company, Angelyeast Co., Ltd.

Considered in this report
• Geography: Middle East & Africa
• Historic year: 2017
• Base year: 2022
• Estimated year: 2023
• Forecast year: 2028

Aspects covered in this report
• Middle East & Africa Fermented Ingredients market with its value and forecast along with its segments
• Country-wise Fermented Ingredients market analysis
• On-going trends and developments
• Top profiled companies
• Strategic recommendation

Countries Covered in the report:
• 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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