Fermented ingredients fall into the category of food additives. A range of materials are available in processed forms, including organic acids, vitamins, polymers, industrial enzymes, amino acids, antibiotics, and biogas. Fermentation in industry is a multi-step process that converts sugar, starches, and cellulose into food, feed, fuel, and other products. These components are converted in the fermentor or bioreactor with the help of enzymes or microorganisms like yeasts, bacteria and algae, which can be customized in various ways.
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Rising global alcohol consumption of fermented food is one of the most important factors fueling the industry’s growth, beer is the most popular alcoholic beverage and is manufactured by fermenting diverse materials including rice and wheat, higher beer consumption would eventually fuel market growth.
Furthermore, increased environmental consciousness, eco-friendly production practices, and several health benefits are driving demand for the product. The growing usage of biodegradable plastics generated from sugar fermentation is also limiting the market’s expansion.
Key Takeaways from the Fermented Ingredient Market Study:
- North America fermented ingredient market lead in terms of market share and account for 39.6% of the global fermented ingredient market in 2021 exhibiting high demand from skincare and cosmetic industry and presence of leading manufacturers in the region.
- Dry fermented ingredient is the dominant form of fermented ingredient as the convenience in use and enhanced shelf life is more. Dry fermented ingredient is accounting for a market share of 60.1% in 2021 of the global market.
- In the nature segment, organic is anticipated to witness a lucrative growth rate with a CAGR of 9.2% during the forecast period (2021-2031) in the fermented ingredient market.
- In the application segment, food & beverages is accounted for 32.1% of the market share in 2021, which is also expected to witness a lucrative growth rate of 5.1% during the forecast period.
- In the process segment, batch fermentation is anticipated to witness a lucrative growth rate with a CAGR of 5.9% during the forecast period (2021-2031) in the fermented ingredient market.
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“The top competitors in the fermented ingredient market in emerging countries are increasingly inclined towards new innovative technology for the production of products with enhancing shelf life of products as a preservative and adding flavor. This factor is owing to the high demand for fermented ingredient globally “According to FMI’s main analyst.
Fermented Ingredients in Pharmaceuticals Manufacturing
Fermented ingredient in pharmaceutical is gaining traction in the worldwide healthcare industry. Fermented substances aid in the conversion of a substrate to medicinal products by breaking down molecules under aerobic or anaerobic conditions. With the rising demand for fermented ingredient by the pharmaceutical industry the market is expected to grow exponentially.
Health Benefits of Fermented Foods
Fermented foods have been an essential element of many cultures’ diets, and fermentation has been linked to a variety of health advantages over time. As a result, the fermentation process and the fermented compounds that follow have recently piqued scientific attention. Furthermore, microbes involved in the fermentation process have lately been linked to a variety of health advantages, and as a result, these microorganisms have become a hot topic.
Fermented foods provide anti-microbial, anti-oxidant, anti-fungal, anti-diabetic, anti-inflammatory, and anti-atherosclerotic properties, among others.
Who is Winning?
Some of the leading companies offering fermented ingredient Market are Ajinomoto Corporation Inc., Allied Bakeries, Angelyeast Co., Ltd., Associated British Food (ABF), Bakels, BASF SE, Cargill, Incorporated, CHR. Hansen A/S, CSK Food Enrichment, Dawn Food Products, Döhler Group, E.I. Dupont De Nemours and Company, and others.
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Get Valuable Insights into Fermented Ingredient Market
Future Market Insights, in its new offering, provides an unbiased analysis of the fermented ingredient market presenting historical demand data (2016-2020) and forecast statistics for the period from 2021-2031. The study divulges compelling insights on the fermented ingredient market based on form (dry, liquid) by product type (amino acids, organic acids, biogas, polymer, vitamins, antibiotics and industrial enzymes), by application (food & beverages, pharmaceuticals, paper, feed, personal care, biofuel and others) and by process (batch fermentation, continuous fermentation, aerobic fermentation and anaerobic fermentation) across seven major regions.