Global Fermented Ingredients Market Size, Trends & Analysis - Forecasts to 2026 By Type (Amino Acids, Organic Acids, Industrial Enzymes, Antibiotics, Polymer, Vitamins, Biogas), By Form (Dry form, Liquid form), By Process (Batch Fermentation, Continuous Fermentation, Aerobic Fermentation, Anaerobic Fermentation), By Application (Food & Beverage, Feed, Pharmaceuticals, Personal Care, Paper, Biofuel, Textile & Leather), By Region (North America, Europe, Asia Pacific, MEA, and CSA), End-User Landscape, Company Market Share Analysis, and Competitor Analysis
Global Fermented Ingredients Market Insights
Fermentation is a biochemical process that converts sugar into gases, alcohol, or acid. It is similar to lactic acid fermentation and occurs in bacteria, yeast, and oxygen-depleted muscle cells. Fermentation is a process that involves the growth of microorganisms on a growth medium to produce a desired chemical product. Anaerobic fermentation is the most common form of fermentation. Fermented ingredients are materials that are used to initiate the fermentation process in both food and non-food products to produce the desired chemical substance. Fermentation is a method of enhancing the taste and flavor of food or altering its shape. It improves the taste, nutrition, and digestibility of food by altering its consistency and acceptability.
Fermentation additives are used to keep food fresh for an extended period. The healthiest fermentation ingredients are lactic acid and ethanol. The most essential vitamins obtained from the fermentation process are ascorbic acid and riboflavin. This fermentation is useful for enhancing the taste of food and improving the shape of food. Fermentation also aids in the preservation of food for a long period.
The market drivers which contribute to the fermented ingredients market include the increased knowledge of the health benefits of fermented foods, the growth of the bio-ethanol industry, and a greater understanding of food preservation. Antibiotics and organic acids are in high demand, and industrial enzymes, which are generated by aerobic fermentation and used in a variety of industries, are also in high demand. The growth of the bio-ethanol industry is one of the major drivers of the global fermented ingredients market. With the expansion of this industry, the market for fermented ingredients is rising in tandem with the rise in consumption.
Furthermore, increased food preservation awareness is a significant driver of the global market. Preservation has become an important aspect of the food and beverage industry as consumers expect longer shelf lives for their goods. The high demand for antibiotics is another big factor, boosting the global market for fermented ingredients. The global fermented ingredient market is being driven by an increase in the number of obese and overweight people, as well as an increase in the number of digestive diseases. Also, rising demand for its fermentation-derived products from a variety of industries, especially end-use industries such as pharmaceuticals, as well as raising awareness of fermentation ingredients among users for the consumption of high-quality, healthy food, are driving the target market forward. Furthermore, the growing demand for antibiotics among the population, as well as the need to preserve food and changes in dietary habits, are expected to drive the growth of the global antibiotics market.
Global Fermented Ingredients Market: By Type
Based on the type, the market is segmented into amino acids, organic acids, industrial enzymes, antibiotics, polymer, vitamins, and biogas. The amino acids segment currently dominates the global market in terms of sales over the forecast era. The demand for fermentation ingredients is increasing at a rapid pace since it is widely used in a variety of applications ranging from tissue engineering to strain removal in fabrics.
Global Fermented Ingredients Market: By Form
Based on the form, the market is segmented into dry form and liquid form. In terms of sales, the dry form segment dominates the global market and is expected to retain it over the predicted timeline.
Global Fermented Ingredients Market: By Process
Based on the process, the market is segmented into batch fermentation, continuous fermentation, aerobic fermentation, and anaerobic fermentation. The batch fermentation segment currently dominates the global market over the forecast timeline. For reducing the incidences of excessive reactions during chemical breakdowns, many end-use industries of fermented ingredients are favouring batch fermentation.
Global Fermented Ingredients Market: By Application
Based on application, the market is segmented into food & beverage, feed, pharmaceuticals, personal care, paper, biofuel, and textile & leather. The food and beverage segment currently dominates the global market and is expected to do so in the future because of the rising consumption of ready-to-eat foods and beverages, rising beer consumption, and rising population. Because of the numerous health benefits of these dietary supplements, as well as the growing number of elderly people and the knowledge of the health benefits and interest in personal fitness, they are becoming increasingly common.
Over the projected timeframe, the pharmaceutical industry will be the fastest-growing application market. The ingredients are primarily used in the biopharma industry, which has experienced rapid growth in recent years. Owing to its high performance, bio-pharmaceuticals account for a significant share of the overall pharmaceutical industry, which is anticipated to accelerate the segment growth over the forecast era.
Global Fermented Ingredients Market: By Region
As per the geographical analysis, the market can be classified into North America (the US, Canada, and Mexico), Asia Pacific (India, China, Japan, Malaysia, Singapore, and Rest of Asia Pacific), Europe (Germany, United Kingdom, Italy, France, Spain, Netherlands, and Rest of Europe), Middle East & Africa and Central South America.
During the forecast period, Europe is expected to expand significantly. France is the fastest-growing market in Europe and a significant contributor to market growth. The high consumption of beer, cheese, and yogurt in Europe is a major factor in the market's expansion. In the regional market, the United Kingdom also plays a key role in driving product demand.
During the forecast period, the fermented ingredients market in APAC is expected to expand at the fastest pace. New prospects for the fermented ingredients market have emerged as a result of improved agricultural growth and advances in the food and beverage industry in this area over the last decade. The growing middle-class population, rising disposable incomes, and growing demand for healthy and nutritious food and beverage products produced with natural ingredients are propelling the development of the fermented ingredients sector. Another factor contributing to the market's growth is untapped regions that are not completely exploited by fermented ingredient producers.
Fermented foods are widely eaten by the local community in India, not only as a diet but also as traditional medicine. Many of the foods have been found by locals to have positive effects during sickness and are being used as a special diet or medicine, which is stimulating the development of the country's demand for fermented food ingredients.
Global Fermented Ingredients Market Share and Competitor Analysis
Bakels, Citizen Cider LLC; Ingredion, Kerry Group, Angel Yeast Co. Ltd.; CSK Food Enrichment, Lonza, Ajinomoto Corporation Inc., Vander Mill; Koninklijke DSM N.V., Red Boat; Squid; Lallemand Inc. BASF SE, Dohler Group, Chr. Hansen Holding A/S; India Cocoa; E.I. du Pont de Nemours and Company; and Cargill Inc., are the top players in the fermented ingredients market.
Please note: This is not an exhaustive list of companies profiled in the report.
In February 2021, Lonza signed a definitive agreement with Bain Capital and Cinven to acquire Lonza's Specialty Ingredients business and operations for CHF 4.2 billion.
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The Global Fermented Ingredients Market has been studied from the year 2019 till 2026. However, the CAGR provided in the report is from the year 2021 to 2026. The research methodology involved three stages: Desk research, Primary research, and Analysis & Output from the entire research process.
The desk research involved a robust background study which meant referring to paid and unpaid databases to understand the market dynamics; mapping contracts from press releases; identifying the key players in the market, studying their product portfolio, competition level, annual reports/SEC filings & investor presentations; and learning the demand and supply-side analysis for the Fermented Ingredients Market.
The primary research activity included telephonic conversations with more than 50 tier 1 industry consultants, distributors, and end-use product manufacturers.
Finally, based on the above thorough research process, an in-depth analysis was carried out considering the following aspects: market attractiveness, current & future market trends, market share analysis, SWOT analysis of the company and customer analytics.
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