The US$ 989.2 Billion Global Fermented Foods Market by 2032, Surge Driven by Sustainability and Protein Alternatives

The global fermented foods and beverages market  is expected to reach $989.2 billion by 2032 with a 5.6% growth rate, driven by increased production and consumption worldwide. Concerns about carbon footprint and animal welfare are pushing consumers and producers towards alternatives for traditional protein sources.

The global fermented foods and beverages market is set to witness growth rate of 5.6% between 2022 and 2032, totaling a valuation of US$ 989.2 Billion by 2032. Rising production and consumption of fermented foods and beverages worldwide is a key factor augmenting growth in the global fermented foods and beverages market.

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, demand for fermented foods containing functional meat that is produced without killing animals is skyrocketing. Many food manufacturing businesses now prioritise creating wholesome, nutrient-dense fermented food items. For instance, Clara Foods, a San Francisco-based food technology company, has developed a fermentation process to produce animal-free egg proteins with the same functionality and flavour as the original product, defying many plant-based substitutes. Clara Foods is motivated to assist consumers with their dietary needs.

Another illustration is the company Perfect Day Foods, which manufactures casein and whey animal proteins devoid of the use of animal cells. The product is made from microflora that has a certain genetic blueprint that can be retrieved online and gives the species the ability to produce milk proteins similar to those present in cow’s milk. Additionally, the flora can be maintained using sugar and plant-based inputs while producing milk proteins that are naturally hormone-free, antibiotic-free, cholesterol-free, and lactose-free.

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 Future Market Insights (FMI)

Future Market Insights, Inc. (ESOMAR certified, recipient of the Stevie Award, and a member of the Greater New York Chamber of Commerce) offers profound insights into the driving factors that are boosting demand in the market. FMI stands as the leading global provider of market intelligence, advisory services, consulting, and events for the Packaging, Food and Beverage, Consumer Technology, Healthcare, Industrial, and Chemicals markets. With a vast team of over 5000 analysts worldwide, FMI provides global, regional, and local expertise on diverse domains and industry trends across more than 110 countries.

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About the Author

Nikhil Kaitwade

Associate Vice President at Future Market Insights, Inc. has over a decade of experience in market research and business consulting. He has successfully delivered 1500+ client assignments, predominantly in Automotive, Chemicals, Industrial Equipment, Oil & Gas, and Service industries.
His core competency circles around developing research methodology, creating a unique analysis framework, statistical data models for pricing analysis, competition mapping, and market feasibility analysis. His expertise also extends wide and beyond analysis, advising clients on identifying growth potential in established and niche market segments, investment/divestment decisions, and market entry decision-making.
Nikhil holds an MBA degree in Marketing and IT and a Graduate in Mechanical Engineering. Nikhil has authored several publications and quoted in journals like EMS Now, EPR Magazine, and EE Times.

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