Fermented Ingredients Market Size, Share, Opportunities, And Trends By Type (Amino Acids, Organic Acids, Polymers, Vitamins, Industrial Enzymes, Antibiotics), By Form (Dry, Liquid), By Application (Food and Beverages, Animal Feed, Pharmaceutical, Industrial Use, Other Applications), And By Geography - Forecasts From 2025 To 2030

Description

Fermented Ingredients Market Size:

Fermented Ingredients Market is expected to grow at a 8.10% CAGR, increasing to USD 47.037 billion by 2030 from USD 31.868 billion in 2025.

Fermented ingredients are food additives that have gone through the process of controlled microbial growth and fermentation. Fermentation is an anaerobic process in which microorganisms like yeast and bacteria transform carbohydrates and glucose into other products like organic acids, gases, or alcohol. This provides fermented ingredients with distinct and appealing flavors, fragrances, textures, and appearance. Fermented ingredients have traditionally been regarded for their longer shelf life and distinct flavor, fragrance, texture, and appearance. They also allow the consumer to eat items that would otherwise be inedible. For instance, table olives must be fermented to eliminate their bitter taste due to the presence of phenolic components. A few examples of fermented ingredients include kombucha, kefir, miso, sauerkraut, tempeh, kimchi, etc.

Foods and beverages with fermented ingredients are gaining popularity nowadays. Therefore growing demand for fermented ingredients from the food and beverage industry is one of the main factors driving the growth of the global market during the analysis period. Rising consumer knowledge about the advantages of fermented ingredients in the food and beverage, textile, industrial, biofuel, paper, and personal care sectors is driving the global fermented ingredients market expansion. Furthermore, a considerable increase in animal feed and cosmetics and growing consumer interest in clean-label products are projected to drive growth in the fermentation ingredient market.

However, complex laws, restrictions, possible side effects, high & volatile prices of raw materials, and a lack of knowledge obstruct the growth of the global market for fermented ingredients during the analysis period. Moreover, a continuous product launched by key market players and the growing use of fermented ingredients in increasing the product's shelf life naturally provides new opportunities for market participants during the forecast period.

Fermented Ingredients Market Growth Drivers:

• Growing demand for shelf stability from the food & beverage and cosmetic industries is augmenting the demand for fermented ingredients.

The increased demand for fermented ingredients from the food and beverage industries is one of the key drivers contributing to their expansion. The food and beverage industry is constantly innovating to find clean-label alternatives for food protection, allowing the removal of commonly used chemical preservatives such as sorbic acid, benzoic acid, calcium propionate, and sodium nitrite from their products while retaining the functionality of those ingredients. Fermentation ingredients are employed in various cuisine categories, from pastries and meats to soups, sauces, and dressings. These additives are created for food and are an important ally in natural food safety approaches. Therefore, the growing demand for clean-label, shelf-stable, and delicious food products is driving global demand for fermented ingredients.

Fermented ingredients have been linked to several health advantages, including a lower risk of cardiovascular disease, high blood pressure, diabetes, obesity, and inflammation. They have also been associated with improved weight management, mood & cognitive function, bone health, and exercise recovery. The creation of bioactive peptides, vitamins, and other chemicals by microbes involved in fermentation that play important functions in the body, such as blood health, neuron function, and immunity. Moreover, certain organic compounds in fermented ingredients, such as probiotics and prebiotics, also have several health advantages. Therefore the rising incidence of chronic diseases and digestive disorders, along with increased consumer awareness regarding their health, is driving the growth of fermented food ingredients.

The fermentation process boosts the antioxidant content, which helps reduce the skin's aging process. This fermentation method boosts the bioavailability of chemicals in topical skincare, allowing them to be absorbed at a deeper level and preserving the purity of the product. Furthermore, fermented additives have anti-inflammatory effects and are high in enzymes, which can soothe and prevent skin irritation. Therefore, fermented ingredients in cosmetics, skincare, and personal care products have positively impacted the global market during the forecast period. 

Fermented Ingredients Market Geographical Outlook:

• North America is anticipated to hold a significant share of the global fermented ingredients market during the forecast period.

North American region is anticipated to hold a significant market share in fermented ingredients. This region will witness high growth during the forecast period due to the rising health consciousness among consumers, increased urbanization, and high disposable income. Fermented ingredients are in high demand in rising markets such as USA and Canada. This region's market is expanding due to the presence of a well-established pharmaceutical, cosmetics, industrial, and food & beverage industry. Growing demand for probiotics products from countries like the United States is driving the regional market's growth. In addition, the prevalence of key market players such as BASF, Archer Daniels Midlands, Cargill, Kerry Inc, and  Lallemand Inc. is also spurring the growth of fermented ingredients in this region. Various product launches using fermented ingredients are also spurring growth during the forecast period. 

Market Segmentation:

• FERMENTED INGREDIENTS MARKET BY MICROORGANISMS
  • Bacteria
    • Lactobacillus
    • Streptococcus
    • Bifidobacterium
    • Others
  • Yeast
    • Saccharomyces Cerevisiae
    • Saccharomyces Pastorianus
    • Others
  • Others
• FERMENTED INGREDIENTS MARKET BY TYPE
  • Amino Acid
  • Organic Acid
  • Industrial Enzymes
  • Antibiotics
  • Others
• FERMENTED INGREDIENTS MARKET BY END-USER
  • Dry
  • Liquid
• FERMENTED INGREDIENTS MARKET BY APPLICATION
  • Food & Beverage
  • Pharmaceuticals
  • Personal Care & Cosmetics
  • Others
• FERMENTED INGREDIENTS MARKET BY GEOGRAPHY
  • North America
    • By Microorganisms
    • By Type
    • By Form
    • By Application
    • By Country
      • USA
      • Canada
      • Mexico
  • South America
    • By Microorganisms
    • By Type
    • By Form
    • By Application
    • By Country
      • Brazil
      • Argentina
      • Others
  • Europe
    • By Microorganisms
    • By Type
    • By Form
    • By Application
    • By Country
      • Germany
      • France
      • United Kingdom
      • Spain
      • Others
  • Middle East and Africa
    • By Microorganisms
    • By Type
    • By Form
    • By Application
    • By Country
      • Saudi Arabia
      • UAE
      • Israel
      • Others
  • Asia Pacific
    • By Microorganisms
    • By Type
    • By Form
    • By Application
    • By Country
      • China
      • India
      • Japan
      • South Korea
      • Indonesia
      • Thailand
      • Taiwan
      • Others

Table Of Contents

1. EXECUTIVE SUMMARY
2. MARKET SNAPSHOT
    2.1. Market Overview
    2.2. Market Definition
    2.3. Scope of the Study
    2.4. Market Segmentation
3. BUSINESS LANDSCAPE
    3.1. Market Drivers
    3.2. Market Restraints
    3.3. Market Opportunities
    3.4. Porter’s Five Forces Analysis
    3.5. Industry Value Chain Analysis
    3.6. Policies and Regulations
    3.7. Strategic Recommendations
4. TECHNOLOGICAL OUTLOOK
5. FERMENTED INGREDIENTS MARKET BY MICROORGANISMS
    5.1. Introduction
    5.2. Bacteria
        5.2.1. Lactobacillus
        5.2.2. Streptococcus
        5.2.3. Bifidobacterium
        5.2.4. Others
    5.3. Yeast
        5.3.1. Saccharomyces Cerevisiae
        5.3.2. Saccharomyces Pastorianus
        5.3.3. Others
    5.4. Others
6. FERMENTED INGREDIENTS MARKET BY TYPE
    6.1. Introduction
    6.2. Amino Acid
    6.3. Organic Acid
    6.4. Industrial Enzymes
    6.5. Antibiotics
    6.6. Others
7. FERMENTED INGREDIENTS MARKET BY END-USER
    7.1. Introduction
    7.2. Dry
    7.3. Liquid
8. FERMENTED INGREDIENTS MARKET BY APPLICATION
    8.1. Introduction
    8.2. Food & Beverage
    8.3. Pharmaceuticals
    8.4. Personal Care & Cosmetics
    8.5. Others
9. FERMENTED INGREDIENTS MARKET BY GEOGRAPHY
    9.1. Introduction
    9.2. North America
        9.2.1. By Microorganisms
        9.2.2. By Type
        9.2.3. By Form
        9.2.4. By Application
        9.2.5. By Country
            9.2.5.1. USA
            9.2.5.2. Canada
            9.2.5.3. Mexico
    9.3. South America
        9.3.1. By Microorganisms
        9.3.2. By Type
        9.3.3. By Form
        9.3.4. By Application
        9.3.5. By Country
            9.3.5.1. Brazil
            9.3.5.2. Argentina
            9.3.5.3. Others
    9.4. Europe
        9.4.1. By Microorganisms
        9.4.2. By Type
        9.4.3. By Form
        9.4.4. By Application
        9.4.5. By Country
            9.4.5.1. Germany
            9.4.5.2. France
            9.4.5.3. United Kingdom
            9.4.5.4. Spain
            9.4.5.5. Others
    9.5. Middle East and Africa
        9.5.1. By Microorganisms
        9.5.2. By Type
        9.5.3. By Form
        9.5.4. By Application
        9.5.5. By Country
            9.5.5.1. Saudi Arabia
            9.5.5.2. UAE
            9.5.5.3. Israel
            9.5.5.4. Others
    9.6. Asia Pacific
        9.6.1. By Microorganisms
        9.6.2. By Type
        9.6.3. By Form
        9.6.4. By Application
        9.6.5. By Country
            9.6.5.1. China
            9.6.5.2. India
            9.6.5.3. Japan
            9.6.5.4. South Korea
            9.6.5.5. Indonesia
            9.6.5.6. Thailand
            9.6.5.7. Taiwan
            9.6.5.8. Others
10. COMPETITIVE ENVIRONMENT AND ANALYSIS
    10.1. Major Players and Strategy Analysis
    10.2. Market Share Analysis
    10.3. Mergers, Acquisitions, Agreements, and Collaborations
    10.4. Competitive Dashboard
11. COMPANY PROFILES
    11.1. Lonza Group
    11.2. Ajinomoto Corporation Inc.
    11.3. BASF SE
    11.4. Dohler Group SE
    11.5. Cargill Incorporated
    11.6. Associated British Foods PLC
    11.7. Lallemand Inc.
    11.8. Evonik Industries AG
    11.9. DSM Firmenich
    11.10. ADM
12. APPENDIX
    12.1. Currency
    12.2. Assumptions
    12.3. Base and Forecast Years Timeline
    12.4. Key benefits for the stakeholders
    12.5. Research Methodology
    12.6. Abbreviations
LIST OF FIGURES
LIST OF TABLES

Companies Profiled

Lonza Group

Ajinomoto Corporation Inc

BASF SE

Dohler Group SE

Cargill Incorporated

Associated British Foods PLC

Lallemand Inc

Evonik Industries AG

DSM Firmenich

ADM

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