South America Fermented Ingredients Market Outlook, 2028

The market for fermented ingredients in South America has grown rapidly in recent years, reflecting the region's increasing food and beverage industry. South America has a rich culinary heritage that is deeply anchored in traditional fermentation processes, as seen by its varied range of fermented goods. The market offers a diverse range of fermented components, including but not limited to dairy products, fruits, vegetables, grains, and legumes, which are fermented naturally to improve flavour, nutritional value, and shelf life. The South American fermented ingredient industry has grown significantly in response to rising consumer awareness and desire for natural and healthy food options. The region has a strong culinary culture that is deeply anchored in fermenting techniques. South American cuisines, such as those from Brazil, Argentina, Peru, and Colombia, use fermented foods and beverages as an intrinsic part of their gastronomy. Because of this cultural affinity for fermented items, there is a high demand for and consumer preference for these ingredients. South America's booming food and beverage industry is helping to drive market expansion. With a growing population, rising disposable incomes, and urbanisation, there is a greater demand for ready-to-eat, processed, and value-added food products. Fermented products have distinct flavours, textures, and a longer shelf life, making them appealing to both manufacturers and consumers. Fermented ingredients' adaptability allows them to be used in a variety of food and beverage categories, including dairy, bread, sauces, condiments, and functional beverages, fueling their market expansion. South America's abundant agricultural resources provide a diverse range of raw materials suitable for fermentation. The region is known for its vast agricultural production of fruits, vegetables, grains, and legumes, which serve as excellent substrates for fermentation processes. This availability of locally sourced ingredients promotes sustainability and supports the development of a robust supply chain for fermented ingredients.

According to the research report, “South America Fermented Ingredients Market, Outlook, 2028", published by Bonafide Research, the market is anticipated to add USD 1.47 Billion from 2023 to 2028. In South America, there is a resurgent interest in artisanal and traditional fermenting methods. Consumers are looking for items that retain traditional recipes and manufacturing practises, typically emphasising the distinct flavours and cultural history of fermented foods. This trend has resulted in the resurgence of traditional fermented products such as kimchi, sauerkraut, kombucha, and fermented hot sauces, which appeal to people seeking authentic and locally made solutions. Busy lives and the desire for convenient meal options have resulted in the creation of fermented goods for on-the-go consumption. Single-serve probiotic drinks, portable fermented snacks, and grab-and-go fermented food options are becoming increasingly popular among South American customers looking for healthful and handy solutions. South America is known for its exceptional biodiversity, providing a vast array of raw materials for fermentation. The region is home to a diverse range of fruits, vegetables, grains, and legumes that serve as excellent substrates for fermentation. This abundance of locally sourced ingredients contributes to the uniqueness and variety of fermented products available in South America. Furthermore, South America is known for its traditional fermented products that have gained international recognition. For instance Brazilian feijoada, a black bean stew fermented with smoked pork, is an iconic dish showcasing the region's fermentation traditions. Other notable examples include Argentine chimichurri sauce, Colombian chicha (fermented corn beverage), and Peruvian ceviche, which incorporates fermented components like lime juice and onions. These traditional fermented products reflect the cultural identity and culinary legacy of South America.

Product type of the market includes amino acids, organic acids, biogas, polymer, vitamins, antibiotics, and industrial enzymes. The market is significantly dominated by amino acids in South America. Amino acids are the building blocks of proteins and play a crucial role in various physiological processes. Fermentation of ingredients, such as soybeans and grains, can result in increased availability and improved digestibility of amino acids. This makes fermented ingredients rich sources of essential and non-essential amino acids, offering significant nutritional benefits to consumers. Fermented ingredients, particularly those rich in amino acids, contribute to the umami flavor profile of food. Umami is one of the five basic tastes, characterized as a savory or meaty flavor. South American cuisines, known for their bold and robust flavors, often utilize fermented ingredients like soy sauce, miso, and fermented condiments to enhance umami taste sensations. This flavor enhancement property makes amino acid-rich fermented ingredients highly sought after in the region. During the anticipated time period polymer product is projected to grow positively in the market.

Brazil dominates the market of fermented ingredients market in South America with highest market share. The Brazilian government supports the fermented ingredient business. The government gives financial and technical assistance to industry enterprises, which aids in growth. Furthermore, there is a growing awareness in Brazil of the health benefits of fermented foods. Probiotics, which are good microorganisms that can promote gut health, are abundant in fermented meals. This is fueling the country's desire for fermented ingredients. Furthermore Argentina and Colombia are expected to witness significant growth in fermented ingredients market of South America. Argentina and Colombia have witnessed significant growth in their food and beverage industries. The expanding middle class, urbanization, and changing consumer preferences have led to an increased demand for processed and value-added food products. Fermented ingredients find extensive applications in various food categories such as dairy, baked goods, sauces, and condiments, thus driving market growth. Argentina and Colombia are increasingly embracing a diverse range of ethnic and global cuisines. This includes the incorporation of fermented ingredients from different cultures into their culinary practices. The popularity of international cuisines, such as Korean, Japanese, and Mediterranean, has introduced consumers to a wider variety of fermented ingredients, leading to increased demand and market growth.

The form type of the market includes dry and liquid. The dry plays significant role in the development of fermented ingredients market of South America. Dry forms of fermented ingredients, such as powders, flakes, or dehydrated products, have a longer shelf life compared to their fresh or liquid counterparts. The removal of moisture during the drying process helps to inhibit microbial growth and enzymatic reactions, ensuring product stability and extending the ingredient's shelf life. This is particularly beneficial in South America, where long distances and varying climatic conditions can pose challenges for the transportation and storage of perishable ingredients. Dry fermented ingredients have a reduced weight and volume compared to liquid forms, making them easier and more cost-effective to store and transport. Dry ingredients are less susceptible to damage or spoilage during transit, allowing for efficient distribution across the region. The convenience and practicality of handling dry forms make them preferred options for manufacturers, suppliers, and distributors in South America.

Batch Fermentation is the most preferred process for fermented ingredients in South America. Batch fermentation is well-suited for small-scale production, which is prevalent in South America. Many fermented ingredients in the region are still produced by artisanal producers, small businesses, or even in households. Batch fermentation allows for a manageable and controllable process, making it accessible to small-scale producers without requiring significant infrastructure or capital investment. Batch fermentation offers flexibility and the ability to experiment with different ingredients, recipes, and fermentation parameters. South American producers often take advantage of this flexibility to create unique and innovative fermented products. They can adjust the fermentation time, temperature, microbial cultures, and other variables to achieve desired flavors, textures, and nutritional profiles. This flexibility allows for creativity and customization, contributing to the diversity of fermented ingredients in South America.

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, The Dow Chemical Company, Angelyeast Co., Ltd.

Recent Developments:
• Kerry Group: In May 2023, Kerry Group announced the opening of a new research and development center in Brazil. The center will focus on the development of new fermented ingredients
• DSM: In April 2023, DSM announced the launch of its new "Fermented Ingredients for Health and Nutrition" platform. The platform aims to provide customers with access to a wide range of fermented ingredients that can be used to improve health and nutrition.

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

Aspects covered in this report
• South 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:
• Brazil
• Argentina
• Colombia

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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