Fermented Ingredients Market: Global Industry Trends, Share, Size, Growth, Opportunity and Forecast 2022-2027

Fermented Ingredients Market: Global Industry Trends, Share, Size, Growth, Opportunity and Forecast 2022-2027

  • May 2022 •
  • 145 pages •
  • Report ID: 6197711 •
  • Format: PDF
The global fermented ingredients market reached a value of US$ 23.1 Billion in 2021. Looking forward, the analyst expects the market to reach US$ 39.3 Billion by 2027, exhibiting a CAGR of 9.3% during 2022-2027. Keeping in mind the uncertainties of COVID-19, we are continuously tracking and evaluating the direct as well as the indirect influence of the pandemic on different end use industries. These insights are included in the report as a major market contributor.

Fermented ingredients are food additives used for triggering fermentation in food and non-food products to obtain the desired chemical properties. Some of the commonly used fermented ingredients include industrial enzymes, biogas, vitamins, xanthan, antibiotics, amino acids and antibiotics. They are commonly added to food products to initiate microbial growth and enzymatic conversion to produce cultured milk, yogurt, wine, beer, cider, tempeh, miso, kimchi and fermented meats. Fermented ingredients are acidic in nature and can alter the flavor and state of the food. They can also aid in reducing digestive ailments and enhancing the shelf life of the products. Fermented ingredients are widely used across the food and beverage, cosmetic, biofuel, textile, paper and pharmaceutical industries.

Fermented Ingredients Market Trends:
Significant growth in the food and beverage industry across the globe is one of the key factors creating a positive outlook for the market. Food product manufacturers are increasingly using amino acid-based fermented ingredients to preserve foods and produce premium-quality fermented and alcoholic beverages. Moreover, rising health consciousness among the masses regarding the benefits of consuming fermented food products is providing a thrust to the market growth. Fermented ingredients consist of healthy bacteria and yeast that break down carbohydrates, starch and sugars in foods, which can be further used to produce kimchi, tempeh, kombucha and yogurt. In line with this, the increasing demand for fermented ingredients in the pharmaceutical industry is also contributing to the growth of the market. These ingredients are widely used for breaking down compounds under aerobic or anaerobic conditions and enhance the bioavailability of medicinal compounds. Other factors, including the increasing utilization of fermented ingredients in animal feed, along with extensive research and development (R&D) activities, are anticipated to drive the market toward growth.

Key Market Segmentation:
the analyst provides an analysis of the key trends in each sub-segment of the global fermented ingredients market, along with forecasts at the global, regional and country level from 2022-2027. Our report has categorized the market based on type, form, process and application.

Breakup by Type:
Amino Acids
Organic Acids
Industrial Enzymes

Breakup by Form:

Breakup by Process:
Batch Fermentation
Continuous Fermentation
Aerobic Fermentation
Anaerobic Fermentation

Breakup by Application:
Food and Beverages

Breakup by Region:
North America
United States
South Korea
United Kingdom
Latin America
Middle East and Africa

Competitive Landscape:
The competitive landscape of the industry has also been examined along with the profiles of the key players being Ajinomoto Co. Inc, AngelYeast Co. Ltd., Archer-Daniels-Midland Company, Associated British Foods plc, BASF SE, Cargill Incorporated, Chr. Hansen Holding A/S, Döhler, DuPont de Nemours Inc., Evonik Industries AG (RAG-Stiftung), Koninklijke DSM N.V., Lallemand Inc. and Lonza Group AG.

Key Questions Answered in This Report:

How has the global fermented ingredients market performed so far and how will it perform in the coming years?
What has been the impact of COVID-19 on the global fermented ingredients market?
What are the key regional markets?
What is the breakup of the market based on the type?
What is the breakup of the market based on the form?
What is the breakup of the market based on the process?
What is the breakup of the market based on the application?
What are the various stages in the value chain of the industry?
What are the key driving factors and challenges in the industry?
What is the structure of the global fermented ingredients market and who are the key players?
What is the degree of competition in the industry?