Market Research Report
Global Fermented Ingredients Market - 2019-2026
|Published by||DataM Intelligence||Product code||910444|
|Published||Content info||130-180 Pages
Delivery time: 1-2 business days
|Global Fermented Ingredients Market - 2019-2026|
|Published: September 1, 2019||Content info: 130-180 Pages||
Fermentation is considered as one of the early preservation techniques in food industry owing to its potential benefits on human gut health and 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 across the globe use these naturally derived ingredients to deliver fresh taste of their food products over the shelf-life. These are used in wide array of food products such as dairy, bakery products, prepared meals, deli meats, and various other food and beverage products. The global fermented ingredients market valued USD XX billion in 2018 and is estimated to reach USD XX billion by 2026, at a CAGR of XX% during the forecast period.
Addition of artificial preservatives such as benzoates, sorbates, sulfites, and nitrates causes several disorders. The rising awareness among health-savvy population about the use of these artificial preservatives is increasing the demand for fermentation based ingredients. The consumers are looking towards fermented ingredients and considering it as a key factor in purchase decision. This is motivating food manufacturers towards use of fermented ingredients. Furthermore, the regulations associated with use of artificial and chemical preservatives in food products is supporting the growth of fermented ingredients market. The development of organic, gluten-free and claim of non-GMO fermented ingredients are likely to drive the market growth over the forecast period However, the misconceptions prevailing among certain sections of people about consumption of food derived from microbial cultured ingredients is hindering the market growth.
The global fermented ingredients market has been segmented by product type into organic acids, amino acids, enzymes, sweeteners, antibiotics, vitamins, minerals, and others. Organic acids evolved as the largest segment owing to 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 is likely to witness the highest growth rate owing to the growing interest towards effective but chemical-free products. Skin care products such as moisturizers, serums, and cleaners often contain herbs, fruits and yeasts which can be fermented. Fermentation of these ingredients enhance absorbability and potent of the cosmetic products.
The global fermented ingredients market is fragmented with the foothold of large number of companies and high product differentiation. Some of the key players in the fermented ingredients market are Kerry Group plc, Dohler, Koninklijke DSM N.V., Cargill, Incorporated, E. I. du Pont de Nemours and Company, and Lonza Group AG.