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시장보고서
상품코드
2056351
발효 원료 시장 보고서 : 유형, 형태, 제조 공정, 용도, 지역별(2026-2034년)Fermented Ingredients Market Report by Type, Form, Process, Application, and Region 2026-2034 |
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세계의 발효 원료 시장 규모는 2025년에 319억 달러에 달했습니다. 향후에 대해 IMARC Group은 2034년까지 시장 규모가 591억 달러에 달하며, 2026-2034년에 CAGR 6.88%로 성장할 것으로 예측하고 있습니다.
발효원료란 식품 및 비식품에서 발효를 촉진하고 원하는 화학적 특성을 얻기 위해 사용되는 식품첨가물입니다. 일반적으로 사용되는 발효 원료에는 산업용 효소, 바이오가스, 비타민, 잔탄, 항생제, 아미노산 등이 포함됩니다. 이들은 식품에 첨가되어 미생물의 증식이나 효소에 의한 전환을 촉진하여 발효유, 요구르트, 와인, 맥주, 사이다, 사이다, 템페, 된장, 김치, 발효육 등의 제조에 이용되고 있습니다. 발효 원료는 본질적으로 산성이며, 음용 식품의 맛과 상태를 변화시킬 수 있습니다. 또한 소화기 질환을 완화하고 제품의 유통기한을 연장하는 데에도 도움이 됩니다. 발효 원료는 식품 및 음료, 화장품, 바이오 연료, 섬유, 제지, 제약 산업 등 다양한 분야에서 폭넓게 사용되고 있습니다.
발효 원료 시장 동향:
세계의 식품 및 음료 산업의 괄목할 만한 성장은 이 시장의 밝은 전망을 만드는 주요 요인 중 하나입니다. 식품 및 음료 제조업체는 식품 보존 및 고품질 발효 음료 및 알코올 음료 제조를 위해 아미노산 기반 발효 원료를 점점 더 많이 활용하고 있습니다. 또한 발효식품 섭취로 인한 건강 효과에 대한 일반인들의 인식이 높아지면서 시장 성장에 힘을 실어주고 있습니다. 발효원료는 식품 속 탄수화물, 전분, 당류를 분해하는 유익한 박테리아와 효모로 구성되어 김치, 템페, 콤부차, 요구르트 등의 제조에 활용되고 있습니다. 이에 따라 제약업계의 발효 원료에 대한 수요 증가도 시장 성장에 기여하고 있습니다. 이러한 원료는 호기성 또는 혐기성 조건에서 화합물을 분해하고 의약 화합물의 생체 이용률을 높이기 위해 널리 사용됩니다. 기타 사료에 발효원료의 활용 확대, 광범위한 연구개발(R&D) 활동 등도 시장 성장을 촉진할 것으로 예상됩니다.
이 보고서에서 답변하는 주요 질문
- 2025년 세계 발효 원료 시장 규모는 어느 정도였는가?
- 2026-2034년 세계 발효 원료 시장의 예상 성장률은 어느 정도인가?
- 세계의 발효 원료 시장을 촉진하는 주요 요인은 무엇인가?
- COVID-19는 세계 발효 원료 시장에 어떤 영향을 미쳤는가?
- 세계 발효원료 시장 유형별 구성비는 어떻게 되는가?
- 세계의 발효 원료 시장은 제조 공정별로 어떻게 분류이 이루어지고 있는가?
- 세계 발효 원료 시장의 용도별 시장 분석은 어떻게 이루어지고 있는가?
- 세계 발효 원료 시장의 주요 지역은 어디인가?
- 세계 발효 원료 시장의 주요 플레이어/기업은?
목차
제1장 서문
제2장 조사 범위와 조사 방법
제3장 개요
제4장 서론
제5장 세계의 발효 원료 시장
제6장 시장 내역 : 유형별
제7장 시장 내역 : 폼별
제8장 시장 내역 : 프로세스별
제9장 시장 내역 : 용도별
제10장 시장 내역 : 지역별
제11장 SWOT 분석
제12장 밸류체인 분석
제13장 Porter's Five Forces 분석
제14장 가격 분석
제15장 경쟁 구도
KSA 26.06.16The global fermented ingredients market size reached USD 31.9 Billion in 2025. Looking forward, IMARC Group expects the market to reach USD 59.1 Billion by 2034, exhibiting a growth rate (CAGR) of 6.88% during 2026-2034.
Fermented ingredients are food additives used for triggering fermentation in food and non-food products to obtain the desired chemical properties. Some of the commonly used fermented ingredients include industrial enzymes, biogas, vitamins, xanthan, antibiotics, amino acids and antibiotics. They are commonly added to food products to initiate microbial growth and enzymatic conversion to produce cultured milk, yogurt, wine, beer, cider, tempeh, miso, kimchi and fermented meats. Fermented ingredients are acidic in nature and can alter the flavor and state of the food. They can also aid in reducing digestive ailments and enhancing the shelf life of the products. Fermented ingredients are widely used across the food and beverage, cosmetic, biofuel, textile, paper and pharmaceutical industries.
Fermented Ingredients Market Trends:
Significant growth in the food and beverage industry across the globe is one of the key factors creating a positive outlook for the market. Food product manufacturers are increasingly using amino acid-based fermented ingredients to preserve foods and produce premium-quality fermented and alcoholic beverages. Moreover, rising health consciousness among the masses regarding the benefits of consuming fermented food products is providing a thrust to the market growth. Fermented ingredients consist of healthy bacteria and yeast that break down carbohydrates, starch and sugars in foods, which can be further used to produce kimchi, tempeh, kombucha and yogurt. In line with this, the increasing demand for fermented ingredients in the pharmaceutical industry is also contributing to the growth of the market. These ingredients are widely used for breaking down compounds under aerobic or anaerobic conditions and enhance the bioavailability of medicinal compounds. Other factors, including the increasing utilization of fermented ingredients in animal feed, along with extensive research and development (R&D) activities, are anticipated to drive the market toward growth.
Key Market Segmentation:
The publisher provides an analysis of the key trends in each sub-segment of the global fermented ingredients market report, along with forecasts at the global, regional and country level from 2026-2034. Our report has categorized the market based on type, form, process, and application.
Breakup by Type:
- Amino Acids
- Organic Acids
- Polymers
- Vitamins
- Industrial Enzymes
- Antibiotics
- Others
Breakup by Form:
- Dry
- Liquid
Breakup by Process:
- Batch Fermentation
- Continuous Fermentation
- Aerobic Fermentation
- Anaerobic Fermentation
Breakup by Application:
- Food and Beverages
- Feed
- Pharmaceutical
- Paper
- Others
Breakup by Region:
- North America
- United States
- Canada
- Asia-Pacific
- China
- Japan
- India
- South Korea
- Australia
- Indonesia
- Others
- Europe
- Germany
- France
- United Kingdom
- Italy
- Spain
- Russia
- Others
- Latin America
- Brazil
- Mexico
- Others
- Middle East and Africa
Competitive Landscape:
The competitive landscape of the industry has also been examined along with the profiles of the key players being Ajinomoto Co. Inc, AngelYeast Co. Ltd., Archer-Daniels-Midland Company, Associated British Foods plc, BASF SE, Cargill Incorporated, Chr. Hansen Holding A/S, Dohler, DuPont de Nemours Inc., Evonik Industries AG (RAG-Stiftung), Koninklijke DSM N.V., Lallemand Inc. and Lonza Group AG.
Key Questions Answered in This Report
- 1.What was the size of the global fermented ingredients market in 2025?
- 2.What is the expected growth rate of the global fermented ingredients market during 2026-2034?
- 3.What are the key factors driving the global fermented ingredients market?
- 4.What has been the impact of COVID-19 on the global fermented ingredients market?
- 5.What is the breakup of the global fermented ingredients market based on the type?
- 6.What is the breakup of the global fermented ingredients market based on the process?
- 7.What is the breakup of the global fermented ingredients market based on the application?
- 8.What are the key regions in the global fermented ingredients market?
- 9.Who are the key players/companies in the global fermented ingredients market?
Table of Contents
1 Preface
2 Scope and Methodology
- 2.1 Objectives of the Study
- 2.2 Stakeholders
- 2.3 Data Sources
- 2.3.1 Primary Sources
- 2.3.2 Secondary Sources
- 2.4 Market Estimation
- 2.4.1 Bottom-Up Approach
- 2.4.2 Top-Down Approach
- 2.5 Forecasting Methodology
3 Executive Summary
4 Introduction
- 4.1 Overview
- 4.2 Key Industry Trends
5 Global Fermented Ingredients Market
- 5.1 Market Overview
- 5.2 Market Performance
- 5.3 Impact of COVID-19
- 5.4 Market Forecast
6 Market Breakup by Type
- 6.1 Amino Acids
- 6.1.1 Market Trends
- 6.1.2 Market Forecast
- 6.2 Organic Acids
- 6.2.1 Market Trends
- 6.2.2 Market Forecast
- 6.3 Polymers
- 6.3.1 Market Trends
- 6.3.2 Market Forecast
- 6.4 Vitamins
- 6.4.1 Market Trends
- 6.4.2 Market Forecast
- 6.5 Industrial Enzymes
- 6.5.1 Market Trends
- 6.5.2 Market Forecast
- 6.6 Antibiotics
- 6.6.1 Market Trends
- 6.6.2 Market Forecast
- 6.7 Others
- 6.7.1 Market Trends
- 6.7.2 Market Forecast
7 Market Breakup by Form
- 7.1 Dry
- 7.1.1 Market Trends
- 7.1.2 Market Forecast
- 7.2 Liquid
- 7.2.1 Market Trends
- 7.2.2 Market Forecast
8 Market Breakup by Process
- 8.1 Batch Fermentation
- 8.1.1 Market Trends
- 8.1.2 Market Forecast
- 8.2 Continuous Fermentation
- 8.2.1 Market Trends
- 8.2.2 Market Forecast
- 8.3 Aerobic Fermentation
- 8.3.1 Market Trends
- 8.3.2 Market Forecast
- 8.4 Anaerobic Fermentation
- 8.4.1 Market Trends
- 8.4.2 Market Forecast
9 Market Breakup by Application
- 9.1 Food and Beverages
- 9.1.1 Market Trends
- 9.1.2 Market Forecast
- 9.2 Feed
- 9.2.1 Market Trends
- 9.2.2 Market Forecast
- 9.3 Pharmaceutical
- 9.3.1 Market Trends
- 9.3.2 Market Forecast
- 9.4 Paper
- 9.4.1 Market Trends
- 9.4.2 Market Forecast
- 9.5 Others
- 9.5.1 Market Trends
- 9.5.2 Market Forecast
10 Market Breakup by Region
- 10.1 North America
- 10.1.1 United States
- 10.1.1.1 Market Trends
- 10.1.1.2 Market Forecast
- 10.1.2 Canada
- 10.1.2.1 Market Trends
- 10.1.2.2 Market Forecast
- 10.1.1 United States
- 10.2 Asia-Pacific
- 10.2.1 China
- 10.2.1.1 Market Trends
- 10.2.1.2 Market Forecast
- 10.2.2 Japan
- 10.2.2.1 Market Trends
- 10.2.2.2 Market Forecast
- 10.2.3 India
- 10.2.3.1 Market Trends
- 10.2.3.2 Market Forecast
- 10.2.4 South Korea
- 10.2.4.1 Market Trends
- 10.2.4.2 Market Forecast
- 10.2.5 Australia
- 10.2.5.1 Market Trends
- 10.2.5.2 Market Forecast
- 10.2.6 Indonesia
- 10.2.6.1 Market Trends
- 10.2.6.2 Market Forecast
- 10.2.7 Others
- 10.2.7.1 Market Trends
- 10.2.7.2 Market Forecast
- 10.2.1 China
- 10.3 Europe
- 10.3.1 Germany
- 10.3.1.1 Market Trends
- 10.3.1.2 Market Forecast
- 10.3.2 France
- 10.3.2.1 Market Trends
- 10.3.2.2 Market Forecast
- 10.3.3 United Kingdom
- 10.3.3.1 Market Trends
- 10.3.3.2 Market Forecast
- 10.3.4 Italy
- 10.3.4.1 Market Trends
- 10.3.4.2 Market Forecast
- 10.3.5 Spain
- 10.3.5.1 Market Trends
- 10.3.5.2 Market Forecast
- 10.3.6 Russia
- 10.3.6.1 Market Trends
- 10.3.6.2 Market Forecast
- 10.3.7 Others
- 10.3.7.1 Market Trends
- 10.3.7.2 Market Forecast
- 10.3.1 Germany
- 10.4 Latin America
- 10.4.1 Brazil
- 10.4.1.1 Market Trends
- 10.4.1.2 Market Forecast
- 10.4.2 Mexico
- 10.4.2.1 Market Trends
- 10.4.2.2 Market Forecast
- 10.4.3 Others
- 10.4.3.1 Market Trends
- 10.4.3.2 Market Forecast
- 10.4.1 Brazil
- 10.5 Middle East and Africa
- 10.5.1 Market Trends
- 10.5.2 Market Breakup by Country
- 10.5.3 Market Forecast
11 SWOT Analysis
- 11.1 Overview
- 11.2 Strengths
- 11.3 Weaknesses
- 11.4 Opportunities
- 11.5 Threats
12 Value Chain Analysis
13 Porters Five Forces Analysis
- 13.1 Overview
- 13.2 Bargaining Power of Buyers
- 13.3 Bargaining Power of Suppliers
- 13.4 Degree of Competition
- 13.5 Threat of New Entrants
- 13.6 Threat of Substitutes
14 Price Analysis
15 Competitive Landscape
- 15.1 Market Structure
- 15.2 Key Players
- 15.3 Profiles of Key Players
- 15.3.1 Ajinomoto Co. Inc
- 15.3.1.1 Company Overview
- 15.3.1.2 Product Portfolio
- 15.3.1.3 Financials
- 15.3.1.4 SWOT Analysis
- 15.3.2 AngelYeast Co. Ltd.
- 15.3.2.1 Company Overview
- 15.3.2.2 Product Portfolio
- 15.3.2.3 Financials
- 15.3.3 Archer-Daniels-Midland Company
- 15.3.3.1 Company Overview
- 15.3.3.2 Product Portfolio
- 15.3.3.3 Financials
- 15.3.3.4 SWOT Analysis
- 15.3.4 Associated British Foods plc
- 15.3.4.1 Company Overview
- 15.3.4.2 Product Portfolio
- 15.3.4.3 Financials
- 15.3.4.4 SWOT Analysis
- 15.3.5 BASF SE
- 15.3.5.1 Company Overview
- 15.3.5.2 Product Portfolio
- 15.3.5.3 Financials
- 15.3.5.4 SWOT Analysis
- 15.3.6 Cargill Incorporated
- 15.3.6.1 Company Overview
- 15.3.6.2 Product Portfolio
- 15.3.6.3 SWOT Analysis
- 15.3.7 Chr. Hansen Holding A/S
- 15.3.7.1 Company Overview
- 15.3.7.2 Product Portfolio
- 15.3.7.3 Financials
- 15.3.7.4 SWOT Analysis
- 15.3.8 Dohler
- 15.3.8.1 Company Overview
- 15.3.8.2 Product Portfolio
- 15.3.9 DuPont de Nemours Inc.
- 15.3.9.1 Company Overview
- 15.3.9.2 Product Portfolio
- 15.3.9.3 Financials
- 15.3.9.4 SWOT Analysis
- 15.3.10 Evonik Industries AG (RAG-Stiftung)
- 15.3.10.1 Company Overview
- 15.3.10.2 Product Portfolio
- 15.3.10.3 Financials
- 15.3.10.4 SWOT Analysis
- 15.3.11 Koninklijke DSM N.V.
- 15.3.11.1 Company Overview
- 15.3.11.2 Product Portfolio
- 15.3.11.3 Financials
- 15.3.11.4 SWOT Analysis
- 15.3.12 Lallemand Inc.
- 15.3.12.1 Company Overview
- 15.3.12.2 Product Portfolio
- 15.3.13 Lonza Group AG
- 15.3.13.1 Company Overview
- 15.3.13.2 Product Portfolio
- 15.3.13.3 Financials
- 15.3.13.4 SWOT Analysis
- 15.3.1 Ajinomoto Co. Inc
