Fermented ingredients are substances produced through the fermentation process, and are then used as intermediates and active ingredients in various industries to manufacture different end products. These fermented ingredients are processed using different fermentation processes such as aerobic fermentation, anaerobic fermentation, continuous, or batch fermentation depending upon the physical and chemical properties of the processes and the desired products. The ingredients produced from these processes are used for various purposes such as microorganisms for food & food additives, extracts of grains for alcoholic beverages, vitamins and antibiotics for therapeutic compounds, and other enzymes for industrial use. The fermented ingredients are available in different physical forms such as dry and liquid and are used in the food & beverage, pharmaceutical, paper, and other industries as active ingredients or intermediates for processing or manufacturing of fermented foods, alcoholic beverages, or drugs for therapeutic use.
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The global fermented ingredients market has been segmented based on type, application, and region. In terms of type, the global fermented ingredients market has been segmented into organic acids, polymers, industrial enzymes, amino acids, biogas, vitamins, and other fermented ingredients. The polymers segment accounted for the largest market share in 2015 driven by increasing popularity and applications of polymer fermented ingredients such as an excipient in the production of pharmaceutical and industrial compounds, along with various applications in the food and beverage industry. Based on application, the market has been segmented into pharmaceutical, feed, paper, and food & beverage. The pharmaceutical segment dominated the global fermented ingredients market in 2015.
Increasing awareness and applications of fermented ingredients, rising demand for bio-ethanol and other biotechnology products produced using fermented ingredients, growing consumer preference, and technological advances in equipment and technologies used for the manufacturing of the fermented ingredients are expected to drive the global fermented ingredients market during the forecast period from 2016 to 2024. However, certain factors such as unavailability of raw materials have led to increasing prices of fermented ingredients, which in turn restrain the global fermented ingredients market. Stringent regulatory processes regarding the manufacture of fermented products and high investments are also expected to restrain the market during the forecast period.
In terms of region, the global fermented ingredients market has been segmented into five regions: North America, Europe, Asia Pacific, Latin America, and Middle East & Africa. North America dominated the global fermented ingredients market in 2015, owing to factors such as increasing demand for high-quality food products, rising adoption of technologically advanced equipment, growing awareness about fermented ingredients, and high growth of the pharmaceutical and food & beverage industries in the region. Europe accounted for the second largest share of the global fermented ingredients market in 2015. However, Asia Pacific is expected to register highest CAGR during the forecast period due to factors such as increasing population, resulting in increasing demand for quality food and better health care products, and rising government initiatives in the food & beverage and pharmaceutical industries.
Key players in the fermented ingredients market are Lonza, Chr. Hansen, E. I. du Pont de Nemours and Company, Döhler, Angel Yeast Co. Ltd., Koninklijke DSM N.V., and Lallemand, Inc. Other players include BASF SA and Cargill.
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