Global Fermented Ingredients Market Overview 2023-2028

The Fermented Ingredients Market is going to be driven by rising food preservation awareness, high demand for antibiotics, and lifestyle-related diseases such as obesity and digestive disorders. Fermented compounds are food additives that cause fermentation in food and non-food materials to achieve the desired chemical properties. Industrial enzymes, biogas, vitamins, xanthan gum, antibiotics, amino acids, and antibiotics are all examples of fermented materials that are often used. They are frequently employed in the production of cultured milk, yoghurt, wine, beer, cider, tempeh, miso, kimchi, and fermented foods to boost microbial growth and enzymatic conversion. Fermented foods are naturally acidic and can alter the flavour and texture of food. They can also aid to minimise gastrointestinal troubles and improve product shelf life. Fermented compounds are frequently used in the food and beverage industries, as well as cosmetics, biofuel, textile, paper, and pharmaceuticals. One of the key reasons fueling the market's positive outlook is significant expansion in the food and beverage industry around the world. Fermented amino acid-based substances are increasingly being used by food manufacturers to preserve meals and produce high-quality fermented and alcoholic beverages. Furthermore, rising health consciousness among the general population regarding the benefits of fermented food products is fueling market growth. Fermented components are made up of beneficial bacteria and yeast that break down carbohydrates, starches, and sugars in foods. These ingredients can then be turned into kimchi, tempeh, kombucha, and yoghurt. In line with this, the increasing need for fermented components in the pharmaceutical industry is propelling market growth.

According to the research report, "Global Fermented Ingredients Market Overview, 2023-2028", published by Bonafide Research the market is expected to reach market size of USD 57.28 Billion by 2028 with a significant CAGR of 7.21 % from USD 38.02 Billion in 2022. Major driver encouraging corporate expansion is rising alcohol use around the world. Due to the fact that beer is the most widely consumed alcoholic beverage and is produced by fermenting diverse components, including wheat and rice, market growth will eventually be fueled by rising beer consumption. The demand for the product is also being fueled by growing environmental consciousness, eco-friendly manufacturing techniques, and a variety of health advantages. The increased usage of biodegradable plastics produced through sugar fermentation is also affecting market expansion. Due to shifting consumer preferences, urbanisation, and increased disposable incomes, the food and beverage industry is growing on a global scale. Fermented ingredients are frequently used in a variety of products, including dairy, baking, beverages, sauces, and condiments. The demand for fermented ingredients is directly impacted by the growth of the food and beverage industry. The effectiveness and quality of fermented foods have drastically improved thanks to advances in fermentation technology and processes. Increased production capacity, reduced manufacturing costs, and improved product consistency are the outcomes of these improvements. The market for fermented ingredients has expanded as a result of technological developments drawing more participants to the market. The demand for alternate protein sources is rising as vegan and plant-based diets gain popularity. Fermented ingredients like tempeh, miso, and plant-based yoghurts are some examples of protein-rich substitutes for usual animal-based products. The need for fermented plant-based substances is probably going to increase as vegan and plant-based diets become more and more popular. An surge in interest in ethnic and specialty foods is being driven by globalisation, cultural diversity, and increasing travel. Numerous ethnic dishes and specialised foods benefit from the particular flavours, textures, and nutritional value of fermented ingredients. The need for fermented ingredients has expanded as these cuisine concoctions become more and more popular.

Based on the product type, the market is segmented into amino acids, organic acids, biogas, polymer, vitamins, antibiotics, and industrial enzymes. Among them the amino acids dominates the market with highest market share in 2022. Since amino acids form the foundation of proteins, they are essential for both human and animal diets. They are essential for the development, growth, and maintenance of tissue, muscle, and organs. It is standard practise to synthesise amino acids using fermentation procedures, especially those that are challenging to obtain from conventional food sources. The demand for amino acids is fueled by their value as nutrients and by their application in a range of sectors, such as food, dietary supplements, and animal feed. Amino acids are widely used in many different industries, which helps explain why they predominate in fermented products. They are used as taste enhancers, nutritional supplements, and functional components in the food and beverage industries. They are utilised in agriculture, animal feed, cosmetics, and pharmaceuticals. Due to their adaptability and ability to enhance the flavour, texture, and nutritional value of food, amino acids are highly sought after. The efficiency and yield of amino acids have been greatly improved by advances in fermentation technology. Fermented amino acids are now more widely available, less expensive, and of superior quality as a result. Their dominance in the fermented ingredient market has been further fueled by technological advancements, including strain development, process optimisation, and downstream processing, that have made amino acid production commercially viable.

Based on application, the market is divided into food & beverages, feed, pharmaceutical, paper, personal care, biofuel, textile & leather. The world's largest user of fermented products is the food and beverage industry. The food and beverage sectors frequently employ fermented substances. They are applied to a range of food and beverage products to enhance flavours, textures, nutritional value, and shelf life. Fermented dairy products, bread, beer, wine, sauces, pickles, and a range of other foods and beverages can all be produced using fermentation techniques. Because they may be used in a variety of products, fermented ingredients are in high demand in the food and beverage sector. The food and beverage industry is significantly impacted by developments in health and wellness. Fermented foods are frequently associated with a number of positive health effects, such as better digestion, better gut health, and enhanced nutrient bioavailability. Probiotics, enzymes, and helpful bacteria are all present in these ingredients, which support a balanced microbiome and general health. Customers are increasingly looking for products with fermented components as they become more health conscious, which is driving demand in the food and beverage sector.

The form type of the market includes, dry and liquid. The dry form is dominating the market of with maximum market share globally. Compared to their liquid counterparts, substances that have undergone dry fermentation have a longer shelf life. By preventing microbial growth and enzyme activity throughout the drying process, the quality and stability of the fermented ingredients are maintained. Dry fermented products dominate the market because of their easier storage, distribution, and transportation due to their longer shelf life. Ingredients from dry fermentation are simpler to handle and can be used in a variety of ways. They are frequently offered in powdered or granulated form, which facilitates easy mixing and dispersion in food and beverage compositions. Dry ingredients are more adaptable and preferred by producers since they are simple to measure, combine, and include in recipes. The prevalence of dry fermented foods is due to their simplicity of usage and handling. Based on process the market is segmented into batch processing and continuous processing. Batch fermentation is leading the market with highest market share globally. Production of fermented components can be flexible and adaptable thanks to batch processing. It is appropriate for small- to medium-scale production, allowing producers to quickly alter batch size and production parameters in response to changes in demand or particular product specifications. Batch processing is the ideal method for creating fermented components due to its flexibility, which enables producers to adapt to market demands more effectively.



Companies mentioned in the report:
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.

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

Aspects covered in this report
• Global Fermented Ingredients market with its value and forecast along with its segments
• Region-wise Fermented Ingredients market analysis
• Various drivers and challenges
• On-going trends and developments
• Top profiled companies
• Strategic recommendation

Regions & Countries covered in the report:
• North America
• Europe
• Asia-Pacific
• South America
• Middle East & 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.