Uptake of Fermented Ingredients to Enhance Bioavailability of Nutrients

San Francisco, California, July 14, 2017: The growing demand for fermented ingredients in the food and beverages industry for a variety of uses, especially for food preservation, and their increasing consumption due to their substantial antioxidant and anti-inflammatory properties are key factors driving the evolution of the market. Recent advances made in bio-ethanol industry world over and the growing popularity of bioethanol fuels in various regions are seminal trends driving the fermented ingredients market. A new report penned by TMR Research, titled “Fermented Ingredients Market – Global Industry Analysis, Size, Share, Growth, Trends, and Forecast 2017–2025, offers an elaborate assessment of such trends and factors affecting the market dynamics.

The research offers in-depth insights into the key drivers and restraints, notable trends, various end-use industries, share and size of major regional markets, and competitive dynamics. The study also takes a closer look at major factors influencing the growth of prominent product segments and recent advancements in the processing of fermented foods by various manufacturers. The growing demand for fermented foods and formulations in the food and beverages and pharmaceutical industries is driven by their benefits of improving bioavailability of nutrients or phytonutrients. The research offers in-depth insights into the key drivers and restraints, notable trends, various end-use industries, share and size of major regional markets, and competitive dynamics. The study also takes a closer look at major factors influencing the growth of prominent product segments and recent advancements in the processing of fermented foods by various manufacturers. The growing demand for fermented foods and formulations in the food and beverages and pharmaceutical industries is driven by their benefits of improving bioavailability of nutrients or phytonutrients.

The use of fermented whole foods is gaining popularity in various regions, since they can augment the benefits of different plants and herbal blends, thereby offering substantial health benefits to consumers. In addition, the growing demand for fermented ingredients in food preservation and in improving the shelf-life of food products has catalyzed the market growth. Furthermore, the use of fermented ingredients in food preservation and in enhancing the shelf life of food products is gaining traction in developing and developed nations.

A burgeoning demand of various product segments such as antibiotics, amino acids, and vitamins is expected to fuel the demand for fermented ingredients over the forecast period. The rising awareness about health benefits of natural fermented foods in several emerging and developed nations is expected to boost the market. Combined with this, a burgeoning personal care products in these regions is likely to bode well for the fermented ingredients market.

However, the high investment required for related research and development activities and the high cost of raw materials are key factors likely to hinder the market to an extent. Nevertheless, the adoption of eco-friendly methods of the production of bioethanol, which has a variety of industrial applications, is expected to create abundant exciting opportunities for market players.

Geographically, Asia Pacific is projected to be a lucrative market for fermented ingredients. The growth of the regional market is driven by the impressive demand for personal care products and increasing uptake of supplements containing fermented ingredients. A major chunk of the demand for fermented ingredients will come from countries such as India and China. Meanwhile, North America is considered to be a mature market and the growth of the regional market is fueled by a spectacular growth of the pharmaceutical industry in the U.S.

The global fermented ingredients market is characterized by moderate intensity of rivalry and competition. Key players operating in the fermented ingredients market include E. I. du Pont de Nemours and Company, Döhler Group, Chr. Hansen A/S, Cargill, BASF SE, Angel Yeast Co. Ltd., and Ajinomoto Corporation Inc.