Fermented Food Ingredients Market Analysis, Trends and Growth Forecast by 2028

The Fermented Food Ingredients Market was large in 2020 and is expected to continue to grow at a rapid pace from 2021 to 2028. This growth is primarily driven by the increasing awareness of the health benefits of consuming fermented foods and the rising use of fermented ingredients in the production of probiotic drinks. Fermentation is a metabolic process that converts sugar into alcohol, gases, or acids. This process occurs in bacteria, yeast, and oxygen-depleted muscle cells and is similar to lactic acid fermentation. Fermented ingredients are used to initiate the fermentation process in both food and non-food products, resulting in the desired chemical output. This method enhances the taste, flavor, nutrition, and digestibility of food by altering its quality and acceptability.

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Top Companies:

Ajinomoto Corporation Inc.
Dohler Group SE
BASF SE
E. I. du Pont de Nemours and Company
Lallemand Inc.
Chr. Hansen Holding AS
Evonik Industries
Lonza
Angel Yeast Co. Limited
Koninklijke DSM N.V.
Kerry Group
Citizen Cider LLC
Red Boat

Factors Restraining Growth of Fermented Food Ingredients Market

Stringent Regulations: Regulatory bodies, such as the Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA), have specific guidelines and regulations for fermented ingredients. Compliance with these regulations can be complex and time-consuming, which can limit the growth of the market. Additionally, any changes in regulations or the introduction of new regulations can impact the market dynamics.
Limited Awareness and Acceptance: Although fermented ingredients have been used in traditional food preparations for centuries, there is still limited awareness and understanding among consumers about their benefits. Some consumers may be skeptical about consuming fermented products due to the perception that they are associated with spoilage or are an acquired taste. This limited awareness and acceptance can restrict the market growth.
Shelf-Life and Stability Issues: Fermented ingredients often have a shorter shelf life compared to conventional ingredients. Maintaining the quality, freshness, and stability of fermented products can be challenging, especially during storage and transportation. These issues can pose a barrier to widespread adoption by manufacturers and retailers, impacting the growth of the market.

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The global Fermented Food Ingredients Market is segmented into:

North America (U.S.A., Canada, Mexico)
Europe (Italy, U.K., Germany, France, Rest of Europe)
Asia Pacific (China, India, Japan, South Korea, Australia, Rest of APAC)
Latin America (Chile, Brazil, Argentina, Peru, Rest of Latin America)
Middle East Africa (Saudi Arabia, U.A.E., South Africa, Rest of MEA)

Further market segmentation

Product Type Outlook (Revenue, USD Billion; 2018-2028)

Amino Acids
Organic Acids
Polymers
Vitamins
Industrial Enzymes
Antibiotics

Form Outlook (Revenue, USD Billion; 2018-2028)

Dry
Liquid

Application Outlook (Revenue, USD Billion; 2018-2028)

Food Beverages
Feed
Pharmaceuticals
Industrial use
Personal Care
Others

Key Questions Addressed in the Report:

What are the dominating factors that are influencing the growth of the industry?
In the forecast period, which market segment is expected to rise the most?
What are the risks and challenges that the industry is facing?
In the coming years, which area is projected to dominate the market?
Who are the major players in the market? What kind of strategic business plans have they made?

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