By 2032, the fermented foods and beverages market Over the course of the forecast period, the market for digestive health drinks is anticipated to rise at a CAGR of 6.09%, reaching a valuation of US$ 47 billion by 2032.
expected to increase by 5.6% globally to US$ 989.2 billion. The global This is a result of increased consumption of fermented foods. Concerns about animal welfare and carbon footprint are driving up demand for alternative protein sources from producers and consumers.
Between 2022 and 2032, the global market for fermented foods and beverages is expected to develop at a 5.6% annual pace, with a projected valuation of US$ 989.2 billion. The increasing production and consumption of fermented foods and drinks worldwide is largely responsible for the growth of the global market for them.
Over the course of the forecast period, the market for digestive health drinks is anticipated to rise at a CAGR of 6.09%, reaching a valuation of US$ 47 billion by 2032.
Protein and other nutrients have traditionally come mostly from industrial farm eggs, meat, and dairy. But consumers and food producers alike are looking for alternatives as a result of a rising intolerance for carbon footprint and growing worries about animal suffering.
According to predictions, the Fermented Foods and Beverages market is expected to develop at a phenomenal rate of 5.6% per year and reach a breathtaking size of $989.2 billion globally by 2032. This surge is attributed to the increasing consumption of fermented products, driven by concerns over animal welfare and environmental impact, compelling both producers and consumers to seek alternative protein sources.
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Key Takeaways:
- Market Expansion: Expected to grow at a CAGR of 5.6%, the fermented foods and beverages market is set to reach $989.2 billion by 2032, reflecting a significant rise in production and consumption of these products.
- Alternative Protein Demand: Rising concerns about the carbon footprint and animal suffering are driving a surge in demand for functional fermented foods containing alternative meat sources.
- Biotech Advancements: Companies like Clara Foods and Perfect Day Foods are leveraging fermentation processes and biotechnology to create animal-free egg proteins and milk proteins without using animal cells, challenging traditional dairy and meat industries.
Market Dynamics:
The adoption of modern technology and innovative fermentation techniques is enabling biotech companies to produce animal protein products without direct involvement of animals. This disruptive approach is posing challenges to traditional industries and contributing to the growth of the fermented foods and beverages sector.
Competitive Landscape:
Key players in the fermented foods and beverages market are strategically forming partnerships and focusing on product innovations to meet the evolving demands in the food and beverage industry. Companies like Nature’s Fynd are raising substantial funds to expand their sustainable bio-products offerings.
Recent Developments:
- Nature’s Fynd raised $350 million, showcasing the growing interest and investment in sustainable bio-products.
- Companies like Clara Foods and Perfect Day Foods are pioneering the use of fermentation processes to create animal-free protein alternatives, challenging traditional norms.
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As a result, there is a huge increase in demand for fermented foods that contain meat that is functional yet produced without harming animals. Making nutritious, nutrient-rich fermented food products is now a top priority for many food production companies. In contrast to many plant-based alternatives, Clara Foods, a San Francisco-based food technology business, has created a fermentation process to manufacture animal-free egg proteins with the same functionality and flavour as the original product. Clara Foods is driven by a desire to help customers with their dietary requirements.
Another example is the business Perfect Day Foods, which produces animal proteins like casein and whey without using animal cells. The product is manufactured from microflora that can be found online and has a specific genetic blueprint that enables the species to produce milk proteins resembling those found in cow’s milk. Sugar and plant-based inputs can also be used to produce milk proteins that are naturally hormone-, antibiotic-, cholesterol-, and lactose-free while maintaining the flora.
Key Takeaways from Market Study
- The fermented foods and beverages market reached US$ 575.6 Bn in 2022 and is likely to expand at CAGR of 5.6% through 2032.
- By ingredient type, probiotics segment is likely to contribute most to the global fermented foods and beverages market during the forecast period.
- Based on end use, vegetables and meat is expected to be most remunerative segment in the global fermented foods and beverages market.
- The U.S. will continue to remain the most lucrative fermented foods and beverages market during the assessment period.
- Amid rising production and consumption of fermented products, the Japan market is poised to exhibit steady growth rate during the forthcoming years.
- Demand for fermented foods and beverages to grow at a significant pace in China over the forecast period.
“Combining modern technology with different fermentation techniques is enabling biotech companies to generate animal protein products without any direct presence of animals in those products. This is challenging industrial egg, meat, and dairy industries, and will eventually bode well for the fermented foods and beverages industry” says a Future Market Insights analyst.
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Competitive Landscape
Key fermented foods and beverages brands are looking for new strategic partnerships to develop the applications in food and beverage industry, along with dairy and bakery products, while core business brands are focusing on developing nutritional and high quality food solutions to customers with several product innovations.
- In July 2021, Nature’s Fynd, a sustainable bio-products company, raised a whooping USD 350 Mn, while its cream cheese and sausage and analog products went up for limited offering online sale. The company creates a protein called Fy by using flavolapis and Fusarium fungus strain in biomass fermentation method, which can be used as a protein ingredient, having diverse application in food and beverage items.
Fermented Foods and Beverages Market by Category
By Ingredient Type:
- Prebiotics
- Probiotics
- Vitamins
- Industrial Enzymes
- Organic Acid
- Amino Acids
- Others
By Fermentation Process:
- Anaerobic Fermentation
- Aerobic Fermentation
- Continuous Fermentation
- Batch Fermentation
- Others
By End Use:
- Bakery & Confectionery
- Dairy Products
- Alcoholic Beverages
- Non-alcoholic Beverages
- Infant Formula
- Dietary Supplements
- Vegetables and Meat
- Animal Feed Products
- Others
By Region:
- North America
- Latin America
- Europe
- East Asia
- South Asia
- Oceania
- Middle East & Africa
Explore More Valuable Insights
Future Market Insights, in its new report, offers an impartial analysis of the global fermented foods and beverages market, presenting historical data (2017-2021) and estimation statistics for the forecast period of 2022-2032.
The study offers compelling insights based on ingredient type (prebiotics, probiotics, vitamins, industrial enzymes, organic acids, amino acids, and others), fermentation process (anaerobic fermentation, aerobic fermentation, continuous fermentation, batch fermentation, and others), and end use (bakery & confectionery, dairy products, alcoholic beverages, non-alcoholic beverages, infant formula, dietary supplements, vegetables and meat, animal feed products, and others), across seven major regions of the world.
About Food & Beverage Division at Future Market Insights
The Food & Beverage team at Future Market Insights provides all the necessary insights and consulting analysis to fulfill the unique business intelligence needs of clients worldwide. With a catalog of more than 500 reports pertaining to the latest statistics and analysis from the food & beverage industry, the team is happy to help with every business intelligence research and consulting requirement.
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