North America Fermented Ingredients Market Outlook, 2028

Significant expansion in the food and beverage industry across the region is one of the primary factors driving a favourable outlook for the fermented ingredients market in North America. Food manufacturers in North America are increasingly adopting fermented amino acid-based substances to preserve foods and generate premium-quality fermented and alcoholic beverages. Furthermore, increased health consciousness among the general public regarding 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, which may 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. These substances are commonly employed to break down molecules under aerobic or anaerobic conditions, thereby increasing the bioavailability of therapeutic compounds. Other factors, such as the increased use of fermented components in animal feed as well as substantial research and development (R&D), are expected to boost market growth in North America. Consumers are increasingly looking for foods and beverages that offer health benefits beyond basic nutrition. Fermented foods and beverages are rich in probiotics, which are live microorganisms that are beneficial for gut health. Probiotics have been shown to improve digestion, boost the immune system, and reduce the risk of chronic diseases such as heart disease, stroke, and type 2 diabetes. North America has witnessed a craft beer revolution in recent years, with a surge in the number of microbreweries and consumer interest in unique and flavorful brews. Fermentation is a fundamental process in beer and spirit production, and the demand for diverse and innovative flavors has led to experimentation with various fermented ingredients like fruits, spices, and barrel-aged products. This trend has created opportunities for fermented ingredients market in North America.

According to the research report, “North America Fermented Ingredients Market, Outlook, 2028", published by Bonafide Research, the market was valued at USD 12.44 Billion in 2022. North America is leading the market of global fermented ingredients market with significant market share. There is a growing trend towards plant-based diets in North America, which is driving the demand for fermented ingredients. Fermented foods are a good source of protein and other nutrients for people who follow plant-based diets. Fermentation technological advancements have increased the efficiency and precision of the fermentation process. This includes optimising fermentation parameters such as temperature, pH, and nutrient levels using automated systems, bioreactors, and monitoring tools. These developments aid in ensuring constant product quality, reducing production time, and increasing yield. The development of fermented functional ingredients is gaining traction in the North American market. This involves incorporating bioactive compounds, vitamins, minerals, or probiotics into fermented products to enhance their nutritional profile and health benefits. Innovative approaches include encapsulation techniques to protect sensitive bioactive ingredients during fermentation and delivery systems that ensure their release and efficacy. Consumers are increasingly interested in locally produced, artisanal, and small-batch fermented products. This trend aligns with the desire for high-quality, unique flavors, and a connection to the producers. Craft breweries, small-batch kombucha makers, and fermented food artisans are capitalizing on this trend. Furthermore, rapid population growth has resulted in an increase in the demand for processed foods as well as an increase in the demand for fermented ingredients in the food and beverage industries to increase the nutritional value and shelf life of products, which are the major factors driving the growth of the fermented ingredient market. The increased use of fermentation in beverage production is also propelling market expansion.
The United States is the largest economy in North America; hence, fermented ingredients are in high demand there. Because of its vast population and high per capita consumption, the country has a considerable market share. Furthermore, the US has been at the forefront of consumer trends in health and wellness, natural and clean-label products, and a wide range of nutritional options. As consumers seek probiotic-rich diets, plant-based alternatives, and unique flavours, consumer demand for fermented foods has surged. The United States is known for its diverse consumer preferences and culinary traditions. American consumers have a wide range of dietary choices, from traditional American cuisine to global flavors and influences. This diversity drives demand for a variety of fermented ingredients used in different cuisines, such as sauerkraut, kimchi, miso, soy sauce, and kombucha. The ability to cater to diverse preferences gives the United States an advantage in the fermented ingredients market.

Based on product type, the market is segmented into amino acids, organic acids, biogas, polymer, vitamins, antibiotics, and industrial enzymes. Among the market is dominated by amino acids followed by organic acids. Amino acids are essential building blocks of proteins and have diverse applications in various industries. They are used as ingredients in food and beverage products, dietary supplements, pharmaceuticals, cosmetics, and animal feed. Amino acids are widely incorporated into formulations to enhance nutritional profiles, improve flavors, and provide functional properties. Amino acids are crucial for human health and play a vital role in various physiological processes. They are necessary for protein synthesis, muscle growth, immune function, and tissue repair. As consumers become increasingly health-conscious, there is a growing demand for products that offer nutritional benefits. Amino acids, whether naturally occurring or produced through fermentation, provide a valuable source of essential and non-essential amino acids. Based on form type, the market is divided into dry and liquid. The dry form of fermented ingredients is widely used in North America and is dominating the market with highest market share as well. Dry fermented ingredients offer convenience and enhanced shelf stability compared to their liquid counterparts. The removal of moisture during the drying process helps extend the shelf life of the ingredients, making them easier to store and transport. Dry ingredients are less prone to spoilage, mold growth, and degradation, ensuring a longer product lifespan. Furthermore, Dry fermented ingredients are typically in powdered or granulated form, which makes them easier to handle, measure, and incorporate into various formulations. Their dry nature allows for better blending, dispersion, and uniform distribution in food and beverage products. This ease of handling makes dry ingredients preferable for manufacturers in terms of efficiency and consistency during production.

Based on application, the market is bifurcated into food & beverages, feed, pharmaceutical, paper, personal care, biofuel, textile & leather. Food & Beverages industry is the major consumer of fermented ingredients market in North America. Fermented ingredients add unique and complex flavors to food and beverage products. The fermentation process generates a wide range of compounds, such as organic acids, esters, alcohols, and aromatic compounds, which contribute to the distinct taste profiles of fermented ingredients. These flavors are sought after by consumers and are utilized to enhance the taste of various food and beverage products, including sauces, condiments, snacks, dairy products, and beverages. Trends: Consumers in North America have shown a growing interest in health and wellness, driving the demand for functional and nutritious food and beverages. Fermented ingredients are often associated with health benefits, such as improved gut health, enhanced digestion, and increased nutrient bioavailability. Fermented foods and beverages containing probiotics, such as yogurt, kefir, kombucha, and sauerkraut, are popular choices for consumers seeking products that support their overall well-being.

The process segment of the market includes, batch fermentation and continuous fermentation. The major part of the market is dominated by batch fermentation in North America. Batch fermentation allows for flexibility in production, as it can be easily scaled up or down based on demand. This flexibility is especially important in the fermented ingredients market, where diverse products with varying fermentation requirements are produced. Batch fermentation enables the production of a wide range of fermented ingredients, such as organic acids, enzymes, amino acids, vitamins, and flavor compounds. This versatility makes it suitable for meeting the diverse demands of the North American market, which has a wide variety of food, beverage, and pharmaceutical industries. During the forecast period liquid form is expected to register highest CAGR of the market in the market.

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, Lallemand Inc., Kerry Group plc , Bakels Group, 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: North America
• Historic year: 2017
• Base year: 2022
• Estimated year: 2023
• Forecast year: 2028

Aspects covered in this report
• North America 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:
• United States
• Canada
• Mexico

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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Manmayi Raval

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