According to a new market report by Lucintel, the future of the fermented ingredient market looks promising with opportunities in the food and beverage, pharmaceutical, and personal care industries. The fermented ingredient market is expected to grow with a CAGR of 9% from 2019 to 2024. The major growth drivers for this market are increasing awareness on health benefits, rising prevalence of digestive problems and obesity, and increasing demand for antibiotics.
Fermentation ingredients are used to help in preserving and increasing the shelf life of the product. In this market, amino acids, organic acids, biogas, polymer, vitamins, antibiotics, and industrial enzymes are the major ingredient types. Amino acids are the largest segment.
Within the fermented ingredient market, batch fermentation, continuous fermentation, aerobic fermentation, and anaerobic fermentation are the major process types.
Liquid and dry are the major forms of the fermented ingredient market.
Asia Pacific will be the largest market over the forecast period due to growing demand for high-quality fermented food and beverage products.
E.I. Dupont De Nemours and Company, Ajinomoto Corporation, Koninklijke DSM, CHR. Hansen, BASF, Lallemand, Angelyeast, Döhler Group, Cargill Incorporated, and Lonza are among the major manufacturers in the fermented ingredient market.
Lucintel, a leading global strategic consulting and market research firm, has analyzed growth opportunities in the fermented ingredient market by ingredient type, application, form, process, and region. Lucintel has prepared a comprehensive research report titled "Fermented Ingredient Market 2019-2024: Trends, Forecast, and Opportunity Analysis". This Lucintel report serves as a catalyst for growth strategy as it provides comprehensive data and analysis on trends, key drivers, and directions. The study includes a forecast for the fermented ingredient market by ingredient type, application, form, process, and region as follows:
By Ingredient Type [$M shipment analysis for 2013 – 2024]:
• Amino Acids
• Organic Acids
• Biogas
• Polymer
• Vitamins
• Antibiotics
• Industrial Enzymes
By Application [$M shipment analysis for 2013 – 2024]:
• Food and Beverages
• Pharmaceuticals
• Personal Care
• Others
By Form [$M shipment analysis for 2013 – 2024]:
• Liquid
• Dry
By Process [$M shipment analysis for 2013 – 2024]:
• Batch Fermentation
• Continuous Fermentation
• Aerobic Fermentation
• Anaerobic Fermentation
By Region [$M shipment analysis for 2013 – 2024]:
• North America
o United States
o Canada
o Mexico
• Europe
o United Kingdom
o Germany
o France
o Italy
o Spain
• Asia-Pacific
o China
o Japan
o India
• Rest of the World
o Brazil
This 150-page research report will enable you to make confident business decisions in this globally competitive marketplace. For a detailed table of contents, contact Lucintel at +1-972-636-5056 or click on this link ……….or [email protected].
About Lucintel
Lucintel, the premier global management consulting and market research firm, creates winning strategies for growth. It offers market assessments, competitive analysis, opportunity analysis, growth consulting, M&A, and due diligence services to executives and key decision-makers in a variety of industries. For further information, visit www.lucintel.com.
This report answers following 11 key questions:
Q.1 What are some of the most promising potential, high-growth opportunities for the fermented ingredient market by ingredient type (amino acids, organic acids, biogas, polymer, vitamins, antibiotics, and industrial enzymes), application (food and beverages, feed, pharmaceuticals, paper, personal care, biofuel, and textile and leather), form (liquid and dry), process (batch fermentation, continuous fermentation, aerobic fermentation, and anaerobic fermentation), and region (North America, Europe, Asia-Pacific, and Rest of the World)
Q.2 Which segments will grow at a faster pace and why?
Q.3 Which regions will grow at a faster pace and why?
Q.4 What are the key factors affecting the market dynamics? What are the drivers and challenges of the fermented ingredient market?
Q.5 What are the business risks and threats to the fermented ingredient market?
Q.6 What are the emerging trends in this fermented ingredient market and the reasons behind them?
Q.7 What are some of the changing demands of customers in the fermented ingredient market?
Q.8 What are the new developments in the fermented ingredient market? Which companies are leading these developments?
Q.9 Who are the major players in this fermented ingredient market? What strategic initiatives are being implemented by key players for business growth?
Q.10 What are some of the competitive products and processes in this fermented ingredient area and how big of a threat do they pose for loss of market share via material or product substitution?
Q.11 What M & A activities have taken place in the last 5 years in this fermented ingredient market?"