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Asia Pacific Fermented Ingredients Market By Type (Amino Acids, Organic Acids, Biogas, Polymers, Vitamins, Industrial Enzymes), By Application (Food & Beverages, Feed, Pharmaceuticals, Paper), Form (Dry, And Liquid), By Process (Batch Fermentation, Continuous Fermentation, Aerobic And Anaerobic Fermentation) And Region - Industry Analysis, Size, Share, Growth, Trends, And Forecasts (2022 to 2027)

Published: January, 2022
ID: 3502
Pages: 145
Formats: report pdf report excel report power bi report ppt

Asia Pacific Fermented Ingredients Market Growth and Forecast (2022 - 2027):

Asia Pacific Fermented Ingredients Market was worth USD 4.03 billion in 2021 and is estimated to grow at a CAGR of 11.9%, to reach USD 7.07 billion by 2026. Fermentation of foods has been used from many years for the preservation as well as to increase the nutritional values of the food. Fermentation also brings unique flavours to the fermented foods along with preservation effects.

Market Overview:

Scientific investigations show that fermented foods provide many health and nutritional benefits such as pre-digestion of certain complex molecules, enhanced accessibility of minerals and increased levels of vitamins etc. Fermented chemicals are extensively useful in food and beverage industries in the form of cooking wines etc. Further, the fermentation process is extremely ecofriendly unlike the conventional food processing.

Drivers and Restraints:

The major factors driving the Asia-Pacific fermented ingredients market are the increase in awareness among people regarding the health and nutritional benefits, increase in the consumption of processed food and increasing application of fermented ingredients in production of alcohol. The availability of raw materials is not consistent in some parts of the world and high initial investments required for the industry reducing the profits are the major restraining factors of the market.

Asia Pacific Fermented Ingredients Market Segmentation Analysis:

The Asia-Pacific market for fermented ingredients is segregated on the basis of type, application, form, process and region. Based on type, the market is segregated into Amino Acids, Organic Acids, Biogas, Polymers, Vitamins, and Industrial Enzymes. Amino acids hold the largest market share due to its increasing applications in protein foods. Based on form, the market is segregated into dry form and liquid form. Fermented ingredients in dry form are projected to be the fastest growing segment. Based on application, the market is segregated into Feed, Pharmaceuticals, Paper and Food & Beverages. Food and beverages segment is again segregated into Bakery, Brewery and Distilling and Dairy Products. Food and beverages industry segment holds the largest market share due to the applications of fermented ingredients in food and beverage industry to enhance the nutritional values of the products. Based on fermentation process, the market is segregated into Batch Fermentation, Continuous Fermentation, Aerobic and Anaerobic Fermentation. Anaerobic fermentation holds the largest market share in this segment because of its application in alcohol production.

Region Analysis:

Based on region, Asia-Pacific fermented ingredients market is segmented into China, India, Japan, Australia and South Korea. Asia-Pacific is the fastest growing market for fermented ingredients. China and India provide many opportunities due to their large population base and increased demand for fermented food products. South Korea is also one of the emerging markets because of the skin care benefits fermented products provide.

Key Players in the Market:

Major key players in the Asia Pacific Fermented Ingredients Market are

Key players in fermented ingredients market are Ajinomoto Corporation Inc. (Japan), E. I. du Pont de Nemours and Company (U.S.), Angel Yeast Co. Ltd. (U.S.), , Koninklijke DSM N.V. (Netherlands), Chr. Hansen A/S (Denmark), Dohler Group (Germany), Lallemand Inc. (Canada) and Lonza (Switzerland).

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