The fermented foods and beverages market is set to hit $989.2 billion by 2032, driven by a 5.6% annual growth, fueled by increased consumption globally and a rising demand for alternative protein sources amidst concerns about animal welfare and environmental impact.
By 2032, the fermented foods and beverages market expected to expand by 5.6% to reach US$ 989.2 billion globally. The global upsurge in fermented product consumption is the cause of this. Alternative protein sources are becoming more popular among producers and consumers due to worries about animal welfare and carbon footprint.
Between 2022 and 2032, the global market for fermented foods and beverages is expected to develop at a 5.6% annual pace, reaching a valuation of US$ 989.2 billion by that time. The global market for fermented foods and beverages is growing due in large part to rising production and consumption of these products around the world.
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.
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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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