세계의 발효 성분 시장 - 예측(2025-2030년)

Fermented Ingredients Market is expected to grow at a 8.10% CAGR, increasing to USD 47.037 billion by 2030 from USD 31.868 billion in 2025.

Fermented ingredients are food additives produced through a controlled process of microbial growth and enzymatic conversion. This anaerobic process, facilitated by microorganisms such as yeast and bacteria, transforms carbohydrates into various compounds, including organic acids, gases, or alcohol. The result is ingredients endowed with distinct and appealing flavors, aromas, textures, and appearances. Historically valued for their role in preservation and creating unique sensory profiles, fermented ingredients also render certain raw materials edible, as exemplified by table olives, which require fermentation to eliminate inherent bitterness. Common examples encompass a wide range of products, including kombucha, kefir, miso, sauerkraut, tempeh, and kimchi. The growing popularity of foods and beverages containing these ingredients is a primary factor propelling the global market. This expansion is further driven by rising consumer awareness of their benefits across the food and beverage, textile, industrial, biofuel, paper, and personal care sectors. Significant growth in animal feed and cosmetics applications, coupled with increasing consumer interest in clean-label products, is also projected to fuel demand. However, the market faces headwinds from complex regulatory landscapes, potential side effects, volatile raw material pricing, and knowledge gaps. Conversely, continuous product innovation by key players and the growing use of fermented ingredients for natural shelf-life extension present substantial opportunities for market participants.

Market Growth Drivers

A major driver augmenting the demand for fermented ingredients is the growing demand for shelf stability from the food, beverage, and cosmetic industries. The food and beverage sector, in particular, is actively innovating to find clean-label alternatives to synthetic preservatives such as sorbic acid, benzoic acid, and sodium nitrite. Fermented ingredients serve as a crucial ally in natural food protection strategies, allowing manufacturers to remove these chemical additives while maintaining product safety and functionality. These ingredients are versatile and are employed across numerous food categories, from baked goods and meats to soups, sauces, and dressings. Consequently, the converging trends of demand for clean-label, shelf-stable, and flavorful food products are collectively driving global demand for fermented ingredients.

The association of fermented ingredients with numerous health benefits represents another significant growth driver. Their consumption has been linked to a reduced risk of chronic conditions such as cardiovascular disease, high blood pressure, diabetes, and obesity. Furthermore, they are associated with improvements in weight management, cognitive function, bone health, and exercise recovery. The fermentation process generates bioactive peptides, vitamins, and other compounds that play vital roles in bodily functions, including blood health, neuron function, and immunity. The presence of organic compounds like probiotics and prebiotics adds to their health appeal. The rising global incidence of chronic diseases and digestive disorders, combined with increased consumer focus on proactive health management, is thereby driving the growth of fermented food ingredients.

The utility of fermented ingredients extends robustly into the cosmetics and personal care industry. The fermentation process is known to enhance the antioxidant content of ingredients, which can help mitigate the skin's aging process. It also increases the bioavailability of active compounds in topical skincare formulations, allowing for deeper absorption while preserving product purity. Additionally, fermented additives possess anti-inflammatory properties and are rich in enzymes, which can soothe and prevent skin irritation. These functional benefits are driving the incorporation of fermented ingredients into cosmetics, skincare, and personal care products, positively impacting the global market.

Geographical Outlook

From a geographical perspective, the North American region is anticipated to hold a significant share of the global fermented ingredients market. This region is poised for considerable growth, driven by factors such as rising health consciousness among consumers, increased urbanization, and high disposable income levels. The demand for fermented ingredients is strong in developed markets like the United States and Canada. The regional market's expansion is underpinned by the presence of well-established pharmaceutical, cosmetics, industrial, and food and beverage industries. A growing consumer demand for probiotic-rich products is a specific factor propelling regional market growth. Furthermore, the presence of key global market players, including BASF, Archer Daniels Midland, Cargill, Kerry Inc., and Lallemand Inc., within the region spurs innovation and market development. Ongoing product launches that leverage the functional and marketing benefits of fermented ingredients are also expected to spur continued growth throughout the forecast period.

Key Benefits of this Report:

• Insightful Analysis: Gain detailed market insights covering major as well as emerging geographical regions, focusing on customer segments, government policies and socio-economic factors, consumer preferences, industry verticals, and other sub-segments.
• Competitive Landscape: Understand the strategic maneuvers employed by key players globally to understand possible market penetration with the correct strategy.
• Market Drivers & Future Trends: Explore the dynamic factors and pivotal market trends and how they will shape future market developments.
• Actionable Recommendations: Utilize the insights to exercise strategic decisions to uncover new business streams and revenues in a dynamic environment.
• Caters to a Wide Audience: Beneficial and cost-effective for startups, research institutions, consultants, SMEs, and large enterprises.

What do businesses use our reports for?

Industry and Market Insights, Opportunity Assessment, Product Demand Forecasting, Market Entry Strategy, Geographical Expansion, Capital Investment Decisions, Regulatory Framework & Implications, New Product Development, Competitive Intelligence

Report Coverage:

• Historical data from 2022 to 2024 & forecast data from 2025 to 2030
• Growth Opportunities, Challenges, Supply Chain Outlook, Regulatory Framework, and Trend Analysis
• Competitive Positioning, Strategies, and Market Share Analysis
• Revenue Growth and Forecast Assessment of segments and regions including countries
• Company Profiling (Strategies, Products, Financial Information, and Key Developments among others.

Market Segmentation:

• FERMENTED INGREDIENTS MARKET BY MICROORGANISMS
• Bacteria
• Lactobacillus
• Streptococcus
• Bifidobacterium
• Others
• Yeast
• Saccharomyces Cerevisiae
• Saccharomyces Pastorianus
• Others
• Others
• FERMENTED INGREDIENTS MARKET BY TYPE
• Amino Acid
• Organic Acid
• Industrial Enzymes
• Antibiotics
• Others
• FERMENTED INGREDIENTS MARKET BY END-USER
• Dry
• Liquid
• FERMENTED INGREDIENTS MARKET BY APPLICATION
• Food & Beverage
• Pharmaceuticals
• Personal Care & Cosmetics
• Others
• FERMENTED INGREDIENTS MARKET BY GEOGRAPHY
• North America
• By Microorganisms
• By Type
• By Form
• By Application
• By Country
• USA
• Canada
• Mexico
• South America
• By Microorganisms
• By Type
• By Form
• By Application
• By Country
• Brazil
• Argentina
• Others
• Europe
• By Microorganisms
• By Type
• By Form
• By Application
• By Country
• Germany
• France
• United Kingdom
• Spain
• Others
• Middle East and Africa
• By Microorganisms
• By Type
• By Form
• By Application
• By Country
• Saudi Arabia
• UAE
• Israel
• Others
• Asia Pacific
• By Microorganisms
• By Type
• By Form
• By Application
• By Country
• China
• India
• Japan
• South Korea
• Indonesia
• Thailand
• Taiwan
• Others

TABLE OF CONTENTS

1. EXECUTIVE SUMMARY

2. MARKET SNAPSHOT

• 2.1. Market Overview
• 2.2. Market Definition
• 2.3. Scope of the Study

2.4. Market Segmentation

3. BUSINESS LANDSCAPE

• 3.1. Market Drivers
• 3.2. Market Restraints
• 3.3. Market Opportunities
• 3.4. Porter's Five Forces Analysis
• 3.5. Industry Value Chain Analysis
• 3.6. Policies and Regulations
• 3.7. Strategic Recommendations

4. TECHNOLOGICAL OUTLOOK

5. FERMENTED INGREDIENTS MARKET BY MICROORGANISMS

• 5.1. Introduction
• 5.2. Bacteria
  • 5.2.1. Lactobacillus
  • 5.2.2. Streptococcus
  • 5.2.3. Bifidobacterium
  • 5.2.4. Others
• 5.3. Yeast
  • 5.3.1. Saccharomyces Cerevisiae
  • 5.3.2. Saccharomyces Pastorianus
  • 5.3.3. Others
• 5.4. Others

6. FERMENTED INGREDIENTS MARKET BY TYPE

• 6.1. Introduction
• 6.2. Amino Acid
• 6.3. Organic Acid
• 6.4. Industrial Enzymes
• 6.5. Antibiotics
• 6.6. Others

7. FERMENTED INGREDIENTS MARKET BY END-USER

• 7.1. Introduction
• 7.2. Dry
• 7.3. Liquid

8. FERMENTED INGREDIENTS MARKET BY APPLICATION

• 8.1. Introduction
• 8.2. Food & Beverage
• 8.3. Pharmaceuticals
• 8.4. Personal Care & Cosmetics
• 8.5. Others

9. FERMENTED INGREDIENTS MARKET BY GEOGRAPHY

• 9.1. Introduction
• 9.2. North America
  • 9.2.1. By Microorganisms
  • 9.2.2. By Type
  • 9.2.3. By Form
  • 9.2.4. By Application
  • 9.2.5. By Country
    • 9.2.5.1. USA
    • 9.2.5.2. Canada
    • 9.2.5.3. Mexico
• 9.3. South America
  • 9.3.1. By Microorganisms
  • 9.3.2. By Type
  • 9.3.3. By Form
  • 9.3.4. By Application
  • 9.3.5. By Country
    • 9.3.5.1. Brazil
    • 9.3.5.2. Argentina
    • 9.3.5.3. Others
• 9.4. Europe
  • 9.4.1. By Microorganisms
  • 9.4.2. By Type
  • 9.4.3. By Form
  • 9.4.4. By Application
  • 9.4.5. By Country
    • 9.4.5.1. Germany
    • 9.4.5.2. France
    • 9.4.5.3. United Kingdom
    • 9.4.5.4. Spain
    • 9.4.5.5. Others
• 9.5. Middle East and Africa
  • 9.5.1. By Microorganisms
  • 9.5.2. By Type
  • 9.5.3. By Form
  • 9.5.4. By Application
  • 9.5.5. By Country
    • 9.5.5.1. Saudi Arabia
    • 9.5.5.2. UAE
    • 9.5.5.3. Israel
    • 9.5.5.4. Others
• 9.6. Asia Pacific
  • 9.6.1. By Microorganisms
  • 9.6.2. By Type
  • 9.6.3. By Form
  • 9.6.4. By Application
  • 9.6.5. By Country
    • 9.6.5.1. China
    • 9.6.5.2. India
    • 9.6.5.3. Japan
    • 9.6.5.4. South Korea
    • 9.6.5.5. Indonesia
    • 9.6.5.6. Thailand
    • 9.6.5.7. Taiwan
    • 9.6.5.8. Others

10. COMPETITIVE ENVIRONMENT AND ANALYSIS

• 10.1. Major Players and Strategy Analysis
• 10.2. Market Share Analysis
• 10.3. Mergers, Acquisitions, Agreements, and Collaborations
• 10.4. Competitive Dashboard

11. COMPANY PROFILES

• 11.1. Lonza Group
• 11.2. Ajinomoto Corporation Inc.
• 11.3. BASF SE
• 11.4. Dohler Group SE
• 11.5. Cargill Incorporated
• 11.6. Associated British Foods PLC
• 11.7. Lallemand Inc.
• 11.8. Evonik Industries AG
• 11.9. DSM Firmenich
• 11.10. ADM

12. APPENDIX

• 12.1. Currency
• 12.2. Assumptions
• 12.3. Base and Forecast Years Timeline
• 12.4. Key Benefits for the Stakeholders
• 12.5. Research Methodology
• 12.6. Abbreviations