The Fermented Ingredients industry is a thriving and rapidly expanding sector that holds significant importance in the global market. With a rich historical foundation, fermentation has evolved from a traditional preservation method to a dynamic industry that spans various domains, including food and beverages, pharmaceuticals, and cosmetics. Leveraging the power of natural enzymatic and microbial processes, fermented ingredients offer a multitude of advantages, such as intensified flavours, enhanced nutrition, extended shelf life, and the creation of unique textures and fragrances. By harnessing the potential of microbial cultures, such as bacteria, yeast, and moulds, in well-regulated fermentation processes, this industry produces a diverse range of ingredients that cater to the ever-evolving preferences of consumers seeking novel and health-conscious products. Driven by technological advancements and a growing demand for natural and functional ingredients, the Fermented Ingredients industry prioritizes quality, safety, and sustainability. With exciting prospects for research, collaboration, and market expansion, it has firmly established itself as a vital contributor to the global economy, propelling innovation and paving the way for a tastier, healthier future. Fermentation is an ancient preservation technique that dates back thousands of years, with evidence of fermented foods and beverages found in archaeological sites across the world. Fermented ingredients have played a significant role in shaping cultural cuisines around the globe. Iconic examples include kimchi in Korean cuisine, sauerkraut in German cuisine, miso in Japanese cuisine, and yogurt in Middle Eastern cuisine. Fermentation has gained renewed popularity in recent years, fuelled by a growing interest in natural and traditional food processing methods. This resurgence has led to an increased demand for artisanal and small-batch fermented products, showcasing the diversity and craftsmanship of the industry.
According to the research report, "Global Fermented Ingredients Market Research Report, 2028", published by Actual Market Research the market is expected to reach market size of USD 57.28 Billion by 2028 with a significant CAGR of 7.21 % from USD 38.02 Billion in 2022. Fermented ingredients offer a multitude of health benefits. They can enhance digestion and nutrient absorption, promote gut health by increasing beneficial gut bacteria, and contribute to a strong immune system. The fermentation process can unlock new flavours and aromas in ingredients, transforming ordinary raw materials into complex and delicious culinary components. This contributes to the diverse and exciting world of gastronomy. Fermented ingredients often undergo a transformation in their nutritional composition. For instance, the fermentation of soybeans in the production of soy sauce increases the availability of essential amino acids and unlocks the beneficial properties of soy. Fermentation can be used to create alcoholic beverages such as beer, wine, and spirits. The process involves converting sugars into alcohol through the action of yeast. In addition to food and beverages, fermented ingredients find applications in the pharmaceutical and cosmetic industries. They are used in the production of antibiotics, vitamins, enzymes, and skincare products, among others. The fermentation industry is continually evolving, with on-going research and development leading to the discovery of new applications and the exploration of novel microbial strains for enhanced fermentation processes. Fermented ingredients contribute to sustainable practices by reducing food waste. They can transform surplus produce into value-added products, extending their shelf life and minimizing environmental impact.
North America holds a significant share in the Fermented Ingredients market. The region is driven by a growing demand for natural and functional ingredients in the food and beverage sector. Fermented ingredients such as yogurt, cheese, and kombucha have gained popularity among health-conscious consumers. The presence of key market players, technological advancements, and robust distribution channels further contribute to market growth. Europe is another prominent market for Fermented Ingredients. The region has a rich history of fermented food and beverage traditions, which fuels the demand for traditional and artisanal fermented products. Additionally, increasing consumer awareness of the health benefits associated with fermented ingredients drives market growth. The presence of strict regulations and standards for food safety and quality also plays a crucial role in shaping the market landscape. Asia Pacific is a rapidly growing market for Fermented Ingredients, driven by factors such as a strong culinary culture, a large population base, and changing dietary preferences. Traditional fermented foods like kimchi, miso, and soy sauce have a long-standing presence in Asian cuisines. The region is witnessing an increased demand for fermented ingredients in various applications, including snacks, beverages, and pharmaceuticals. Rising disposable incomes, urbanization, and a focus on healthy lifestyles are fueling market growth in this region. South America showcases a growing market for Fermented Ingredients. The region has a rich heritage of fermented beverages like pulque and chicha, and fermented foods such as sauerkraut and cortido. Fermented ingredients have gained popularity due to their unique flavors and nutritional profiles. Increasing consumer awareness of probiotics and their health benefits has further boosted the demand for fermented products in the region. On the other hand, the Middle East and Africa region exhibit potential growth prospects for the Fermented Ingredients market. Traditional fermented products like labneh, kefir, and injera have a strong presence in the region's culinary heritage. The market is witnessing increased adoption of fermented ingredients in food and beverage applications, driven by changing consumer preferences and an emphasis on natural and healthy ingredients.
According to the report, amino acids derived from fermentation processes have gained significant traction in the market. Amino acids such as glutamic acid, lysine, and tryptophan find applications in various industries, including food and beverage, pharmaceuticals, animal feed, and cosmetics. The market for fermented amino acids is driven by factors such as increasing demand for protein-rich diets, the need for amino acid supplements, and their utilization as flavour enhancers and nutritional additives in food products. Additionally, advancements in fermentation technology and the search for sustainable protein sources further contribute to market growth. Fermentation plays a crucial role in the production of organic acids like citric acid, lactic acid, acetic acid, and propionic acid. These organic acids have diverse applications in food and beverage manufacturing, pharmaceuticals, cosmetics, and other industries. The market for fermented organic acids is fuelled by factors such as their role as food preservatives, flavour enhancers, pH regulators, and antimicrobial agents. Growing consumer demand for natural and clean-label products, along with the need for eco-friendly solutions, drives the market growth of fermented organic acids. Processes are utilized in the production of biogas polymers such as polyhydroxyalkanoates (PHA). These biodegradable polymers find applications in packaging, agriculture, biomedical, and other industries as eco-friendly alternatives to conventional plastics. The market for biogas polymers is driven by factors such as the growing concerns over plastic pollution, government regulations promoting sustainable practices, and increasing consumer demand for environmentally friendly packaging solutions. Advancements in fermentation technology and the development of cost-effective production methods further propel market growth.
Fermentation serves as a vital method for the production of vitamins such as vitamin C, vitamin B2 (riboflavin), and vitamin B12. Fermented vitamins are widely used in the pharmaceutical, dietary supplement, and food industries. The market for fermented vitamins is influenced by factors such as the increasing awareness of the importance of vitamins for overall health and wellness, the growing demand for fortified food and beverages, and the rise in vitamin deficiency-related disorders. On-going research and development efforts to enhance vitamin production efficiency and expand the vitamin product portfolio drive market growth. Fermentation has been a traditional method for the production of antibiotics, including penicillin, streptomycin, and tetracycline. Antibiotics derived from fermentation processes are extensively used in the pharmaceutical industry to treat bacterial infections. The market for fermented antibiotics is driven by factors such as the increasing prevalence of infectious diseases, the rise in antibiotic-resistant strains of bacteria, and the on-going need for effective therapeutic solutions. However, the market is also influenced by concerns over antibiotic misuse and the development of alternative treatments. Fermentation is a key process in the production of industrial enzymes, which find widespread applications in various industries such as food and beverages, textiles, biofuels, and detergents. Enzymes produced through fermentation processes, such as amylases, proteases, and cellulases, offer enhanced functionality, efficiency, and specificity. The market for fermented industrial enzymes is driven by factors such as the growing demand for eco-friendly and energy-efficient manufacturing processes, advancements in enzyme engineering, and the need for sustainable solutions in multiple industries.
The food and beverages industry represents a significant application segment for Fermented Ingredients. Fermentation enhances the flavors, textures, and nutritional profiles of various food products. Fermented ingredients such as yogurt, cheese, sourdough bread, sauerkraut, and kombucha have gained popularity among consumers. The market is driven by factors such as increasing consumer demand for natural and healthy products, the preference for unique and artisanal flavors, and the growing awareness of the health benefits associated with fermented foods. Additionally, advancements in fermentation technology and product innovation contribute to market growth. Fermented Ingredients play a crucial role in the pharmaceutical industry. Fermentation processes are utilized to produce antibiotics, enzymes, vitamins, and other bioactive compounds. Antibiotics derived from fermentation have been used for decades to treat bacterial infections. The market is driven by factors such as the increasing prevalence of infectious diseases, the need for novel therapeutic solutions, and advancements in biotechnology and fermentation techniques. Fermented ingredients offer advantages such as scalability, cost-effectiveness, and the production of complex molecules, making them essential in the pharmaceutical sector. The use of Fermented Ingredients in animal feed is a growing application segment. Fermented feed provides enhanced nutrition, improved digestibility, and increased animal performance. Fermented ingredients such as fermented grains, silage, and feed additives contribute to better gut health, nutrient absorption, and immune function in animals. The market is driven by factors such as the demand for quality animal nutrition, the focus on improving livestock productivity and health, and the need for sustainable and cost-effective feed solutions.
Fermented Ingredients have found application in the cosmetics and personal care industry. Fermentation enhances the bioavailability and efficacy of certain compounds used in skincare, haircare, and beauty products. Fermented ingredients such as plant extracts, fermented oils, and probiotic-derived components offer potential benefits such as moisturization, anti-aging properties, and improved skin health. The market is driven by factors such as the growing consumer demand for natural and sustainable personal care products, the emphasis on ingredient transparency, and the trend towards clean and green beauty. Fermented Ingredients have diverse applications in other industries, including biofuels, bioplastics, biotechnology, and more. Fermentation processes are utilized in the production of biofuels such as ethanol and biogas. Fermented ingredients also play a role in the production of biodegradable polymers and sustainable packaging materials. In biotechnology, fermentation is employed for the production of enzymes, biomolecules, and bioactive compounds. The market in these application segments is driven by factors such as the need for renewable energy sources, the focus on eco-friendly materials, and the advancements in biotechnology research and development. Batch fermentation is one of the commonly used processes for the production of Fermented Ingredients. It involves adding a specific amount of raw materials and inoculum into a fermentation vessel and allowing the fermentation process to occur over a defined period. Batch fermentation offers flexibility in terms of production scale and enables the control of various parameters. This process is suitable for smaller production volumes and is commonly used in artisanal and specialty Fermented Ingredients production. The market for batch-fermented ingredients is driven by factors such as the demand for unique flavours, small-batch and craft products, and the preservation of traditional fermentation methods. On the other hand, continuous fermentation process allows for a steady and uninterrupted production of Fermented Ingredients. Continuous fermentation offers advantages such as high productivity, consistent product quality, and efficient use of resources. It is commonly used in large-scale industrial production of Fermented Ingredients, especially those with high demand, such as certain organic acids, enzymes, and antibiotics. The market for continuously fermented ingredients is driven by factors such as the need for efficient and cost-effective production, industrial scalability, and the demand for consistent product supply.
Dry Fermented Ingredients find extensive applications in the food and beverage, dietary supplements, and animal feed industries. Examples include fermented powders, dried cultures, and powdered extracts. The market for dry fermented ingredients is driven by factors such as extended shelf life, easy storage and transportation, and flexibility in dosage and formulation. Dry forms are commonly used in applications such as powdered drink mixes, encapsulated ingredients, and dry blends for food and supplements. Further, liquid fermented ingredients in liquid form play a significant role in various industries such as food and beverages, pharmaceuticals, and cosmetics. Liquid forms include products such as fermented beverages, liquid cultures, fermented extracts, and liquid concentrates. The market for liquid Fermented Ingredients is driven by factors such as convenience in application, easy integration into manufacturing processes, and versatility in product formulations. Liquid forms are particularly suitable for applications in beverages, sauces, dressings, and liquid supplements. Granular or formulated Fermented Ingredients are processed forms that offer specific functionalities or ease of use in various applications. These forms include granules, pellets, tablets, or formulated blends that combine Fermented Ingredients with other additives or carriers. The market for granular/formulated Fermented Ingredients is driven by factors such as controlled release of active compounds, convenience in handling, and standardized dosing. These forms find applications in areas such as animal feed additives, slow-release fertilizers, and controlled-release pharmaceuticals. Certain Fermented Ingredients are available in solid or whole form, where the integrity of the original raw material is maintained. Examples include solid-state fermented products like tempeh, koji, or whole fermented fruits or vegetables. The market for solid/whole Fermented Ingredients is driven by factors such as authenticity, traditional methods, and consumer preference for minimally processed products. These forms find applications in specialty food products, traditional cuisine, and unique flavour profiles.
Recent Product Launches:
• In 2021, ADM, a global leader in nutrition and sustainable ingredients, launched Onavita™ Algal DHA Powder. The product is a vegetarian source of omega-3 fatty acids derived from microalgae fermentation. It is targeted towards dietary supplements, infant nutrition, and food and beverage applications.
• DuPont Nutrition & Biosciences introduced HOLDBAC™ YM-X500, a new protective culture for plant-based fermented foods and beverages. The product helps extend shelf life by inhibiting spoilage microorganisms, ensuring product quality and safety.
• Lallemand, a global leader in yeast and bacteria, launched Instaferm® VitaD® Yeast. This yeast product is enriched with vitamin D, offering a natural and vegan-friendly source of the essential vitamin. It provides an innovative solution for bakers and food manufacturers looking to enhance the nutritional profile of their products.
• Chr. Hansen, a leading supplier of bioscience-based ingredients, introduced YoFlex® Premium, a new range of freeze-dried cultures for fermented dairy products. YoFlex® Premium cultures offer improved flavor, texture, and fermentation performance, enabling dairy manufacturers to create high-quality yogurt and other fermented dairy products.
• Kerry, a global taste and nutrition company, unveiled Radicle™ by Kerry, a range of clean-label fermented ingredients for plant-based applications. The product line includes fermented proteins and fermented flavor solutions designed to enhance taste, nutrition, and sustainability in plant-based food and beverage products.
