Fermented Ingredients Market Insights, Trends & Growth Outlook 2022-20299

SKU: DM1999 | Last Updated On: Jun 21 2022 | Available Formats

> Global Fermented Ingredients Market Expected to reach at a high CAGR of 8.6% by 2029 | DataM Intelligence

Global Fermented Ingredients Market is segmented By Product Type (Organic Acids, Amino Acids, Enzymes, Sweeteners, Antibiotics, Vitamins, Minerals, Others), By Application (Food & Beverages (Dairy Products (Yoghurt, Buttermilk, Cheese), Bakery Products, Meat & Poultry Products, Beverages (Alcoholic Beverages, Non-Alcoholic Beverages), Soups & Sausages), Pharmaceuticals, Cosmetics, Animal Feed), and By Region (North America, Latin America, Europe, Asia Pacific, Middle East, and Africa) – Share, Size, Outlook, and Opportunity Analysis, 2022-2029

 

Market Overview:

The Global "Fermented Ingredients Market" is expected to grow at a high CAGR of 8.6% during the forecasting period (2022-2029).

Fermentation is considered an early preservation technique in the food industry due to its potential benefits on human gut health and the immune system. Food ingredients such as amino acids, organic acids, and enzymes are used in fermented mode to enhance the nutritional and preservative qualities. Fermented food ingredients are naturally derived through microbial fermentation of real food and are used as natural preservatives in various food and beverages. Food manufacturers worldwide use these naturally derived ingredients to deliver the fresh taste of their food products over the shelf-life. These are used in various food products such as dairy, bakery products, prepared meals, deli meats, and various other food and beverage products.

Market Dynamics:

The addition of artificial preservatives such as benzoates, sorbates, sulfates, and nitrates causes several disorders. The rising awareness among the health-savvy population about these artificial preservatives is increasing the demand for fermentation-based ingredients. The code population is looking towards fermented ingredients and increases key factors in fermentation-based. This is motivating food manufacturers to use fermented ingredients. Furthermore, the regulations associated with the use of artificial and chemical preservatives in food products support the growth of the fermented ingredients market. The development of organic, gluten-free, and non-GMO ferment supports the growth of the drive market growth over the forecast period. However, misconceptions prevailing among certain people about food consumption derived from microbial cultured ingredients hinder the market growth.

Market Segmentation:

The global fermented ingredients market has been segmented by product type into organic acids, amino acids, enzymes, sweeteners, antibiotics, vitamins, minerals, etc. Organic acids evolved as the largest segment owing to the growing demand for organic acids like gluconic acid, citric acid, and lactic acid from food, plastic, and consumer chemicals industries. Organic acids are mostly produced by submerged fermentation. By application, cosmetics are likely to witness the highest growth rate due to the growing interest in effective but chemical-free products. Skincare products such as moisturizers, serums, adrenals often contain herbinsin and yeasts, which can be fermented. Fermentation of these ingredients enhances the absorbability and potent of the cosmetic products.

Competitive Landscape:

The global fermented ingredients market is fragmented with the foothold of many companies and high product differentiation. Some of the key players in the fermented ingredients market are Kerry Group plc, Döhler, Koninklijke DSM N.V., Cargill, Incorporated, E. I. du Pont de Nemours and Company, and Lonza Group AG.

 

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