Asia-Pacific Fermented Ingredients Market Outlook, 2028

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. As a result, consumers are becoming more aware of these issues and are increasingly shifting towards functional foods and beverages fortified with vitamins and minerals, which are marketed as useful basic nutrition. These goods are said to provide appropriate nourishment while also lowering the likelihood of illness onset. As a result, the region's market for fermented ingredients will grow. The popularity of packaged fermented drinks is still linked to their supposed health benefits, which is expanding the fermented ingredient market in the Asia-Pacific region. Kombucha, for example, fortified with organic acids, has high antibacterial action and may be used for a variety of therapeutic applications, which is projected to drive market expansion in countries such as China. Furthermore, fermented goods, such as Kombucha (fermented green and black tea), have a long history in the region and are well-known for their cleansing and energising effects. Furthermore, the increased use of Amino Acids in various sectors such as foods and beverages, personal care, and feed is driving the Asia-Pacific fermented ingredient market. Furthermore, advancements in biotechnology employed for amino acid manufacturing boost market growth. Furthermore, increasing the acceptability of amino acids for medical purposes is stimulating the region's fermented ingredient business.

According to the research report, “Asia-Pacific Fermented Ingredients Market, Outlook, 2028", published by Bonafide Research, the market is expected to grow at 8.53% CAGR from 2023 to 2028. Fermented foods are high in probiotics, which are good for your gut. They are also high in vitamins, minerals, and enzymes. This is driving the region's demand for fermented ingredients. People in the Asia-Pacific area are becoming more health conscious as their disposable income rises. They are looking for organic and healthy food. This is fueling demand for fermented components, which are perceived as a healthier alternative to processed foods. Furthermore, functional foods and beverages provide health benefits that go beyond simple nutrition. They are becoming increasingly popular in the Asia-Pacific area as people become more conscious of the value of good health. Fermented substances, which provide a natural supply of probiotics and other nutrients, are frequently employed in functional meals and beverages. In the Asia-Pacific area, chronic diseases such as heart disease, diabetes, and cancer are on the rise. Fermented foods have been demonstrated to provide a variety of health benefits, including a lower risk of developing various diseases. Kombucha is a fermented tea drink that is also rich in probiotics. It is gaining popularity in the Asia-Pacific region, as people are becoming more aware of its health benefits. There is a growing investment in research and development of new fermented ingredients in the Asia-Pacific region. This is leading to the development of new and innovative fermented ingredients, such as fermented fruits and vegetables, fermented dairy products, and fermented fish. These new fermented ingredients are being used in a variety of food and beverage products, as well as in supplements and cosmetics.

The history of fermented ingredients in the Asia-Pacific market is deeply rooted in the culinary traditions and cultural practices of the region. Fermentation has been a key method of food preservation and flavor enhancement for centuries, and it continues to play a significant role in the cuisines of many countries in the Asia-Pacific region. Fermented ingredients have a long history in China, dating back thousands of years. Traditional fermented foods and condiments like soy sauce, vinegar, and tofu are staples in Chinese cuisine. Soy sauce, made from fermented soybeans, is one of the most widely used condiments in Chinese cooking. The fermentation process involves culturing the soybeans with a specific mold called Aspergillus oryzae. Other fermented products in China include doujiang (fermented soy milk), douchi (fermented black beans), and pickled vegetables. Fermentation is deeply ingrained in Japanese culinary culture. Japanese cuisine features a variety of fermented ingredients such as miso, soy sauce, sake, and pickles. Miso is made by fermenting soybeans with koji (a type of mold) and salt. It is a versatile ingredient used in soups, marinades, and dressings. Soy sauce, known as shoyu, is also widely used in Japanese cooking and is made from fermented soybeans, wheat, and salt. Sake, a traditional Japanese rice wine, is produced through the fermentation of rice.

China is leading the market of fermented ingredients market in Asia-Pacific region with significant market share followed by Japan and South Korea. For numerous reasons, China is a market leader in the Asia-Pacific fermented ingredients market. In China, people are becoming more aware of the health benefits of fermented foods. This is due, in part, to the increased availability of scientific studies on the health advantages of fermented foods as well as the growing popularity of Western health trends like the probiotic diet. China's robust agriculture industry contributes significantly to the country's dominance in the fermented ingredients market. The country boasts an abundance of resources, including a diverse range of crops and raw ingredients for fermentation processes. The availability of high-quality ingredients like soybeans, wheat, and rice allows for the manufacturing of high-quality fermented products. Furthermore, China's huge industrial infrastructure and advanced manufacturing capabilities contribute to the country's market dominance. The country has made significant investments in contemporary manufacturing facilities and technologies, enabling large-scale and efficient fermentation operations. This not only provides a stable supply of fermented components but also allows China to export its products to other Asia-Pacific and global markets.

Based on product type, the market is divided into amino acids, organic acids, biogas, polymer, vitamins, antibiotics, and industrial enzymes. Among them the amino acids are widely used in fermented ingredients in Asia-Pacific and are dominating the market as well. During the forecast period the polymer product is expected to register to maximum CAGR of the market in Asia-Pacific region. Consumers are increasingly seeking clean-label and natural ingredients in their food and beverages. Polymer fermented ingredients offer natural and biodegradable alternatives to synthetic additives, preservatives, and thickeners. They are derived from fermentation processes using microorganisms, enzymes, or other natural sources, making them an attractive choice for health-conscious consumers. Polymer fermented ingredients often offer health benefits due to their composition and bioactive properties. These ingredients can enhance gut health, improve digestion, and contribute to a balanced microbiome. As awareness about the link between gut health and overall well-being increases, the demand for polymer fermented ingredients is expected to rise. Polymer fermented ingredients find application in various food and beverage products. They are used as thickeners, stabilizers, emulsifiers, and texture enhancers in a wide range of products, including dairy, bakery, sauces, dressings, and beverages. The versatility and functionality of polymer fermented ingredients make them valuable additions to food formulations, driving their demand.

Based on application, the market is divided into food & beverages, feed, pharmaceutical, paper, personal care, biofuel, textile & leather. In the Asia-Pacific area, the food and beverage industry is a major user of fermented ingredients. These ingredients are found in a variety of food products such as sauces, condiments, snacks, dairy products, baked goods, beverages, and fermented beverages such as sake. Fermented substances enhance flavour and texture and provide functional features such as preservation, thickening, and health advantages particular to fermentation. Furthermore, fermented components are used in the pharmaceutical business to make medications, dietary supplements, and probiotics. Fermentation methods are used to extract and concentrate bioactive components from natural sources, such as herbs and plants, for use in medicinal formulations. Fermented probiotics are also used for their favourable effects on gut health and overall well-being. In addition, there is increase in demand of fermented ingredients in personal care. Fermented ingredients are increasingly being used in the personal care. These ingredients offer unique functional properties, such as moisturization, skin conditioning, and antimicrobial activity. Fermented plant extracts, enzymes, and microorganisms are utilized in skincare products, hair care products, and natural cosmetics to enhance their efficacy and appeal to consumers looking for natural and sustainable alternatives.

The form type of the market is bifurcated into dry and liquid. Liquid form fermented ingredients are expected to register maximum growth rate of the market with significant CAGR as well. Fermented components in liquid form are convenient and easy to employ in a variety of applications. They are ready-to-use and may be quickly included in recipes and formulations without the need for any extra preparation or processing. Food makers, chefs, and home cooks that value convenience and time-saving solutions will find them appealing. Fermented foods in liquid form frequently have rich and complex flavours and fragrances. Fermentation methods can generate distinct and appealing flavour profiles, boosting the overall sensory experience of food and beverages. Fermented components in liquid form, such as liquid soy sauce, fish sauce, and vinegars, offer a concentrated and easily dispersible source of flavour that may be easily changed and regulated in culinary creations. The process of the market includes, batch fermentation and continuous fermentation. The batch fermentation process is used widely used process for fermented ingredients in Asia-Pacific region. During the anticipated time frame the continuous fermentation is expected to grow significantly 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, Angelyeast Co., Ltd.

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

Aspects covered in this report
• Asia-Pacific 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:
• China
• Japan
• India
• Australia
• South Korea

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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