Fermented foods have many health benefits such as enhancing nutrient intake, glowing skin, detoxifying the body etc. Introducing new ideas in usage of ingredients can have highly beneficial effects in skin care treatments. Heavier molecules in ingredients are broken down by fermentation process and hence they are easily absorbed by the body.
Europe Fermented Ingredients Market was worth 6.55 billion in 2018 and is estimated to grow at a CAGR of 8.7%, to reach 9.93 billion by 2023. Fermentation process includes culturing of microorganisms on a growth medium in anaerobic conditions which yields in chemical products useful to humans. These end products are applied in various industries such as food & beverages.
Increasing environmental concerns regarding the food production and inability of human body to take effective use of the nutrients from ingredients taken and increasing demand for fermented products are the major driving factors for fermented ingredients market in Europe. Various industry applications of the biomolecules produced from fermentation process is also driving the market growth. High expenditure on research and development and inconsistent availability of raw materials are some of the factors hindering the market growth.
The Europe market for fermented ingredients is segmented on the basis of type, application, form, process and region. The market is segmented into Amino Acids, Biogas, Polymers, Organic Acids, Industrial Enzymes and Vitamins based on the type of fermented ingredients. Amino acids dominate the market in this segment as the demand for protein based food is increasing and amino acids are the building blocks of proteins. On the basis of application, the market is segmented into Food and Beverages, Paper, Feed and Pharmaceuticals. Food and Beverages is again segmented into Bakery, Dairy products, Brewery and Distilling. Food & Beverages holds the largest market share due to the increase in demand for fermented bakery and dairy products. The market is again segmented into Dry form and Liquid form based on the form of fermented ingredients. Ingredients in dry form find majority of applications in industry. Based on the process of fermentation, the market is segmented into Batch Fermentation, Continuous Fermentation, Aerobic and Anaerobic Fermentation. Due to its numerous applications in various industries, anaerobic fermentation holds the largest market share.
Geographically, the Europe fermented ingredients market is segmented into Germany, UK, Spain, France and Italy. Germany is the largest market in this region because many major companies in this market are originated in Germany. Also, the stable economic conditions of these countries provide a stable market in this region.
Some of the key players in fermented ingredients market are Dohler Group (Germany), E. I. du Pont de Nemours and Company (U.S.), Lallemand Inc. (Canada), Angel Yeast Co. Ltd. (U.S.), Ajinomoto Corporation Inc. (Japan), Chr. Hansen A/S (Denmark), Koninklijke DSM N.V. (Netherlands), and Lonza (Switzerland)
1.Introduction
1.1 Market Definition
1.2 Study Deliverables
1.3 Base Currency, Base Year and Forecast Periods
1.4 General Study Assumptions
2. Research Methodology
2.1 Introduction
2.2 Research Phases
2.2.1 Secondary Research
2.2.2 Primary Research
2.2.3 Econometric Modelling
2.2.4 Expert Validation
2.3 Analysis Design
2.4 Study Timeline
3. Overview
3.1 Executive Summary
3.2 Key Inferences
3.3 Epidemology
4. Drivers, Restraints, Opportunities, and Challenges Analysis (DROC)
4.1 Market Drivers
4.2 Market Restraints
4.3 Key Challenges
4.4 Current Opportunities in the Market
5. Market Segmentation
5.1 Type
5.1.1 Introduction
5.1.2 Amino Acids
5.1.3 Organic Acids
5.1.4 Biogas
5.1.5 Polymers
5.1.6 Vitamins
5.1.7 Industrial Enzymes
5.1.7 Y-o-Y Growth Analysis, By Type
5.1.8 Market Attractiveness Analysis, By Type
5.1.9 Market Share Analysis, By Type
5.2 Application
5.2.1 Introduction
5.2.2 Food & Beverages
5.2.3 Feed
5.2.4 Pharmaceuticals
5.2.5 Paper
5.2.6 Y-o-Y Growth Analysis, By Application
5.2.7 Market Attractiveness Analysis, By Application
5.2.8 Market Share Analysis, By Application
5.3 Form
5.3.1 Introduction
5.3.2 Dry Form
5.3.3 Liquid Form
5.3.4 Y-o-Y Growth Analysis, By Form
5.3.5 Market Attractiveness Analysis, By Form
5.3.6 Market Share Analysis, By Form
5.4 Process
5.4.1 Introduction
5.4.2 Batch Fermentation
5.4.3 Continuous Fermentation
5.4.4 Aerobic Fermentation
5.4.5 Anaerobic Fermentation
5.4.6 Y-o-Y Growth Analysis, By Process
5.4.7 Market Attractiveness Analysis, By Process
5.4.8 Market Share Analysis, By Process
6. Geographical Analysis
6.1 Introduction
6.1.1 Regional Trends
6.1.2 Impact Analysis
6.1.3 Y-o-Y Growth Analysis
6.1.3.1 By Geographical Area
6.1.3.2 By Type
6.1.3.3 By Application
6.1.3.4 By Form
6.1.3.5 By Process
6.1.4 Market Attractiveness Analysis
6.1.4.1 By Geographical Area
6.1.4.2 By Type
6.1.4.3 By Application
6.1.4.4 By Form
6.1.4.5 By Process
6.1.5 Market Share Analysis
6.1.5.1 By Geographical Area
6.1.5.2 By Type
6.1.5.3 By Application
6.1.5.4 By Form
6.1.5.5 By Process
6.2 U.K
6.3 Spain
6.4 Germany
6.5 Italy
6.6 France
7.Strategic Analysis
7.1 PESTLE analysis
7.1.1 Political
7.1.2 Economic
7.1.3 Social
7.1.4 Technological
7.1.5 Legal
7.1.6 Environmental
7.2 Porter’s Five analysis
7.2.1 Bargaining Power of Suppliers
7.2.2 Bargaining Power of Consumers
7.2.3 Threat of New Entrants
7.2.4 Threat of Substitute Products and Services
7.2.5 Competitive Rivalry within the Industry
8.Market Leaders' Analysis
8.1 Athersys
8.1.1 Overview
8.1.2 Product Analysis
8.1.3 Financial analysis
8.1.4 Recent Developments
8.1.5 SWOT analysis
8.1.6 Analyst View
8.2 E. I. du Pont de Nemours and Company
8.3 Angel Yeast Co. Ltd.
8.4 Ajinomoto Corporation Inc.
8.5 Koninklijke DSM N.V.
8.6 Chr. Hansen A/S
8.7 Dohler Group
8.8 Lallemand Inc.
8.9 Lonza
9.Competitive Landscape
9.1 Market share analysis
9.2 Merger and Acquisition Analysis
9.3 Agreements, collaborations and Joint Ventures
9.4 New Product Launches
10.Market Outlook and Investment Opportunities
Appendix
a) List of Tables
b) List of Figures
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