Fermented
foods are derived by an anaerobic process which involves the
application of natural bacteria that feeds on starch and sugar
present in the food to produce lactic acid. Production of lactic acid
helps in preserving the food thereby extending the shelf life of the
product. Fermented foods contain necessary enzymes, Omega 3 fatty
acids, probiotics and vitamin B thereby enriching the food quality
and making it healthy for consumption. Fermented foods include dairy
products, vegetables, health drinks, desserts, confectionery and
others. Fermented foods market has gained a niche of its own by
providing unique flavors and taste to the Western palette. Fermented
Foods market brings in a large diversity of new foods and flavors
thereby impacting the food preferences of the consumers. Global
fermented foods market is expected to grow significantly during the
forecast period, driven majorly by the product innovation, taste and
flavor enrichments, and growing consumer awareness about healthy
diets.
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Fermented
Foods Market: Market Dynamics
Global
fermented foods market is primarily driven by the consumer’s rising
health consciousness, change in dietary patterns to curb down
physical ailments. Consumption of fermented foods and beverages helps
in improving the digestive system by maintaining a proper balance of
bacteria in the digestive system, helps in improving immunity system
and bowel metabolism. Owing to these health benefits, global
fermented foods market is set to witness an increasing demand. The
fermentation process is widely used for household as well as
restaurant level recipes as fermented foods offer quality taste,
nutrition and flavor to consumers’ palette. Fermented foods can be
preserved for a long period of time, along with retaining its
nutrient value and taste which further boosts up the global fermented
foods market. Addition of healthy foods in consumer’s diet can get
expensive, but with inclusion of fermented foods in diets are budget
friendly preparation. Owing to the multiple benefits such as high
nutrition content, rich taste and flavor, ability to retain its
quality for a long time and cost-effective diet inclusion, global
fermented foods market is expected to witness an escalating demand
over the forecast period.
However,
fermented foods produce certain by-products which breakdown the food
such as alcohol content in soya sauce that is expected to affect the
body cells. Ammonia is another harmful by product found in fermented
soy which is as harmful as a household cleaning agent. Release of
by-products can be a major restraint for the global
fermented foods market growth.
Fermented
Foods Market: Segmentation
Global
fermented foods market can be segmented on the basis of food products
which include:
- Dairy Products
- Yogurt
- Cheese
- Kefir Milk
Vegetables
- Olives
- Cucumbers( in form of pickles)
- Cabbage
Confectionery
- Chocolates
- Candies
- Others
Bakery
- Bread
- Cakes
- Others
Beverages
- Wine
- Beer
- Soda
- Herbal Tea
- Juice
- Others
Global
fermented foods market can be segmented on the basis of types of
fermented process which include:
- Batch Fermentation
- Continuous Fermentation
- Aerobic Fermentation
- Anaerobic Fermentation
Fermented
Foods Market: Regional Segmentation
Geographical
coverage for global fermented foods market includes North America,
Latin America, Western Europe, Eastern Europe, Asia-Pacific excluding
Japan (APEJ), Japan and Middle East and Africa (MEA). North America
followed by Europe account for a significant share in the global
fermented foods market owing to the growing number of
health-conscious consumers. APEJ fermented foods market is expected
to grow during the forecast period due to the increasing awareness of
health conscious consumers who demand for both tasty and nutritious
food.
Fermented
Foods Market: Key Players
Few key player operating in the global fermented foods market include CSK Food Enrichment, Cargill Incorporated, DSM, ConAgra Foods Inc., TetraPak and others.
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