Fermented ingredient market projected to surge

The global fermented ingredient market is anticipated to achieve a value of US$ 41.23 billion by the conclusion of 2034, according to Fact.MR, a leading provider of market research and competitive intelligence,

This growth is expected to occur at a compound annual growth rate (CAGR) of 4.9% between 2024 and 2034 as the rising emphasis on health and well-being among consumers has led to an increased demand for products offering functional advantages.

Fermented ingredients, particularly those rich in probiotics and other beneficial compounds, have gained popularity due to their potential to enhance health. These nutrients contribute to improved gut health, digestion, and support for the immune system, aligning seamlessly with the growing focus on holistic well-being.

Fermentation also aligns with sustainability principles by presenting environmentally friendly alternatives in food production. By extending the shelf life of food items, fermentation helps minimise food waste, addressing a significant global concern.

“With consumers placing a higher value on overall health, fermented foods are a flexible option that combines nutritional advantages with delicious flavour. The convergence of these factors drives the rising demand for fermented ingredients across global markets, ushering in a new era of innovation and consumer-focused product creation,” says a Fact.MR analyst.

Fermentation is transforming basic ingredients into a spectrum of sophisticated flavours and sensations that captivate consumer’s adventurous palate. The utilisation of various strains of bacteria, yeast, and moulds in fermentation not only results in a diverse flavour palette but also preserves and enhances the nutritional content of the components.

The global fusion of cuisines has significantly heightened the popularity of fermented ingredients, as chefs and culinary enthusiasts embrace a diverse array of fermented elements to craft imaginative dishes. This blending of traditional fermentation techniques with contemporary culinary trends has given rise to novel flavour profiles, fostering a culture of experimentation and creativity within the culinary landscape.

Driven by consumer preferences for healthier options without sacrificing taste, fermented ingredients have found their way into a wide range of food products. The process of fermentation not only elevates flavour but also contributes to the creation of functional foods, infusing them with probiotics and bioactive compounds that promote digestive health, thereby deepening consumer interest in these innovative culinary offerings.

Prominent players within the fermented ingredient sector encompass corporations like Chr. Hansen Holding A/S, Lonza, and Döhler Group. These entities dedicate substantial resources to research and development, aiming to unveil innovative products and secure a competitive advantage. The competitive landscape of the global market is undergoing transformations propelled by technological progress, evolving consumer preferences, and the growing demand for sustainable and healthier food alternatives.

Fact.MR, in its new offering, presents an unbiased analysis of the fermented ingredient market for 2018 to 2023 and forecast statistics for 2024 to 2034.

These insights are based on a report on Fermented Ingredient Market by Fact.MR.

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