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Fermented Foods Market

Fermented Foods Market - Global Industry Analysis 2014 - 2018 and Forecast 2019 - 2029

Fermented Foods Market Segmented By food type such as Dairy Products, Beverages, Bakery and confessionary in Hypermarkets/Supermarkets, Retail Stores, Departmental Stores, Online Sales distributional channel

Fermented Foods Market: Outlook

Fermented foods are the product of the fermentation process of the original foods with the help of microorganisms such as bacteria and yeast. Fermented foods contain the probiotics, omega 3 fatty acids and other enzymes which provide several benefits to the human body.

Probiotics are the most vital part of fermented foods which present in fermented foods naturally and offers numerous health benefits. Consumption of fermented foods can improve the digestion process and as well as help to prevent the number of diseases.

Fermentation process transforms the original food to the organic food which comprises the different types of enzymes and nutrients and also has diverse taste and texture than the original food. During the fermentation process, microorganism such as bacteria and yeast produce acetic acid, alcohol, and lactic acid which retain the nutrients and prevent the body from sickness.

Lactic acid presents in fermented foods is act as a bio preservatives by reducing the pH and stops the growth of harmful bacteria. Other health benefits offered by fermented foods are prevention from pylori infection, liver disease, inflammatory bowel disease, arthritis, lactose intolerance and can also reduce social anxiety.

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Rising awareness of health consciousness across the world is driving the global fermented foods market

Fermented foods market is driven by the consumer’s preference towards the health consciousness and growing awareness of organic and natural food products. Fermented foods have been used since centuries but consumption was not on increasing rate but at present consumers are moving towards the chemical-free foods and demand for fermented foods are increasing.

Furthermore, fermented foods are presumed to be the fully organic food due to the presence of probiotics and bio preservatives which is also the key factor which is driving the global fermented foods market.

During the fermentation process, the microorganism produces the bio-product which sometimes negatively affect the body. For example, high consumption of fermented soy foods can increase the risk of gastric cancer which is one of the restraining factors for the global fermented foods market.

Moreover, the fermentation process produces Ammonia which is sometimes harmful to the human body. This is also one of the major challenges for the fermentation foods market which need to be the overcome.

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Global Fermented Foods Market Segmentation 

On the basis of food type
  • Dairy Products
    • Yogurt
    • Cheese
    • Kefir
    • Others
  • Beverages
    • Wine
    • Beer
    • Juice
    • Herbal Tea
    • Soda
    • Others
  • Bakery and confessionary
    • Breads
    • Cakes
    • Chocolate
    • Others
  • Others
On the basis of distributional channel
  • Hypermarkets/Supermarkets
  • Retail Stores
  • Departmental Stores
  • Online Sales
On the basis of region
  • North America
  • Europe
  • South Asia
  • East Asia
  • Oceania
  • South America
  • Middle East and Africa
Market Research Methodology

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Global Fermented Foods Market: Key Players

Some of the major players of the global fermented foods market are Archer Daniels Midland Company, Ajinomoto Inc, Angel Yeast Co. Ltd., CSK Food Enrichment B.V., Cargill, DSM, Novozymes a/s, Conagra foods inc, Dohler GmbH, General Mills Inc., etc.

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Opportunities for market participants in the Global Fermented Foods Market

Since the adoption of fermented food is growing worldwide, manufacturers of fermented foods have a better opportunity to offer fermented foods in more geographical territories.

Fermented foods are used for the different applications and can be used further in more industries which can increase the end-use of the fermented foods. Through this, Manufacturers have a better opportunity in the future to gain potential growth in the global fermented food market.

Global Fermented Foods Market: Regional Outlook

Europe is leading the global fermented foods market with highest market share during the forecast period due to the increasing number of health-conscious consumers. North America is followed by Europe which is showing the significant value share in global fermented food market due to growing consumption of healthy diets in the region.

However, South Asia is showing the high growth rate in global fermented food market during the forecast period and the major reason is increasing per capita income over there which is implying the awareness of health consciousness in the region.

The research report presents a comprehensive assessment of fermented foods market, and contains thoughtful facts, historical data, insights, and statistically supported and industry-validated market data.

The report also contains projections using a suitable set of methodologies and assumptions. The research report provides analysis and information according to market segments such as geography, end use, form, and distribution channel.

The report covers exhaustive analysis on:

  • Market Segments
  • Market Dynamics
  • Market Size
  • Supply & Demand
  • Current Trends and Issues and Challenges
  • Competition & Companies Involved
  • Technology
  • Value Chain

The Regional analysis includes:

  • North America (U.S., Canada)
  • Latin America (Brazil, Mexico, Rest Of Latin America)
  • Europe (Germany, Italy, France, the U.K, Spain, Nordic countries, Belgium, Netherlands, Luxembourg, Poland, Russia, Rest of Europe)
  • APAC (India, China, ASEAN, Australia & New Zealand)
  • The Middle East and Africa (GCC countries, S. Africa, N. Africa, Rest Of MEA)

The report is a compilation of first-hand information, qualitative and quantitative assessment by industry analysts, and inputs from industry experts and industry participants across the value chain.

The report provides an in-depth analysis of fermented foods market trends, macroeconomic indicators, and governing factors, along with fermented foods market attractiveness as per segment. The report also maps the qualitative impact of various market factors on market segments and geographies.

Report Highlights:

  • A detailed overview of the dried culture ingredients market
  • Changing market dynamics in the industry
  • In-depth market segmentation
  • Historical, current, and projected market size in terms of volume and value
  • Recent industry trends and developments
  • Competitive landscape
  • Strategies of key players and products offered
  • Potential and niche segments, geographical regions exhibiting promising growth
  • A neutral perspective on market performance
  • Must-have information for market players to sustain and enhance their market footprint

- Companies Covered in This Report -

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