Latin America Fermented Ingredients Market was worth USD 3.02 billion in 2021 and is estimated to grow at a CAGR of 8.9%, to reach USD 4.63 billion by 2026.
Fermentation is a process in which a substance is broken down into simpler molecules by microbes. The molecular structure of the ingredients is altered and increases the concentration of nutrients making them easy to absorb for the body.
This process also produces substances like amino acids and antioxidants which are responsible for skin glow in humans. They also enhance the natural defense of the skin. Fermentation of cereal flours to obtain new and advanced ingredients for cosmetic and medical products. Fermentation is also used to produce biogas which is formed from industrial wastes and is a reliable alternate source of energy.
Increasing applications of fermented ingredients in food and beverage industries, cosmetics and medical products and to increase the shelf life of the processed and packaged foods are the major factors propelling the growth of the fermented ingredients market. Application of fermented ingredients in beverage industry also plays a major role in driving the market growth. High costs associated with acquiring of raw materials due to their inconsistent availability and high operation costs are the major factors inhibiting the growth of the market.
The market for fermented ingredients is analyzed based on type, application, form, process and region. On the basis of type, the market is divided into Amino Acids, Biogas, Organic Acids, Polymers, Industrial Enzymes and Vitamins. Amino acids hold the largest market share due to its increased demand in food and beverage industries. Based on application, the market for fermented ingredients is divided into, Paper, Feed, Pharmaceuticals and Food & Beverages. Food and beverages segment is further divided into Bakery, Brewery and Distilling and Dairy Products. Food and beverages industry segment dominate the market due to the increase in demand for processed foods. Based on form, the market is divided into dry form and liquid form. Fermented ingredients in dry form are projected to be the fastest growing segment because of its innovative applications in cosmetics industry. Based on fermentation process, the market is divided into Batch Fermentation, Continuous Fermentation, Aerobic and Anaerobic Fermentation. Anaerobic fermentation dominates the market share in this segment because of its increased number of applications in beverages industry.
Geographically the Latin America Fermented Ingredients Market is segmented into Brazil, Mexico, Argentina, Chile and Rest of Latin America. Developing countries of Latin America region such as Brazil and Mexico provides wonderful opportunities with a huge population base and untapped potential.
Key Players in the Market:
Major Key Players in the Latin America Fermented Ingredients Market are
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 Brazil
6.3 Mexico
6.4 Rest of Latin America
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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