The global fermented foods market grew at a CAGR of around 5% during 2015-2020. Fermented foods are the product of anaerobic process that involves fermentation by microorganisms to break starch and sugar into lactic acid. They mainly comprise of dairy items, vegetables, health drinks, desserts, confectioneries, etc. Fermented foods aid in improving the digestive system by maintaining a proper balance of bacteria in the gut. Furthermore, they also assist in boosting the immune system, reducing the risk of cardiovascular ailments, minimizing inflammatory bowel disorders, maintaining cognitive health, etc.
The rising consumer health consciousness is currently driving the demand for fermented foods based on the high content of probiotics, omega-3 fatty acids, essential enzymes, etc. Moreover, the growing consumer inclination towards natural, organic, and clean-labeled food products is also propelling the market for fermented foods that contain bio-preservatives. Additionally, the increasing penetration of vegan food trends has led to the emergence of fermented vegan meat products, such as tempeh, having similar nutritional value as that of their meat-based alternatives. Moreover, the increasing consumption of numerous functional beverages, such as probiotic fermented milk and kombucha tea, is further catalyzing the global market. Besides this, several regulatory bodies are introducing safety standards for providing appropriate quality control and maintaining the functionality of fermented foods. In the coming years, various advancements in the fermentation technology for producing innovative product variants with enriched flavor and prolonged shelf life will continue to drive the global market for fermented foods. Looking forward, IMARC Group expects the global fermented foods market to continue its moderate growth during the next five years.
IMARC Group provides an analysis of the key trends in each sub-segment of the global fermented foods market report, along with forecasts for growth at the global, regional and country level from 2021-2026. Our report has categorized the market based on region, food type, ingredient type, fermentation process and distribution channel.
Breakup by Food Type:
Breakup by Ingredient Type:
Breakup by Fermentation Process:
Breakup by Distribution Channel:
Breakup by Region:
The competitive landscape of the industry has also been examined with some of the key players being Ajinomoto Co. Inc., Angel Yeast Co. Ltd., Archer Daniels Midland Company, Cargill Incorporated., Chr. Hansen Holding A/S, Conagra Brands Inc., Danone, Dohler GmbH, General Mills Inc., Kerry Group plc, KeVita Inc (PepsiCo Inc.), Koninklijke DSM N.V., Lallemand Inc., Mars Incorporated, Meiji Holdings Co. Ltd., Mondelez International, Nestlé S.A. and Royal FrieslandCampinaa N.V.
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