Fermented
ingredients are substances produced through the fermentation process,
and are then used as intermediates and active ingredients in various
industries to manufacture different end products. These fermented
ingredients are processed using different fermentation processes such
as aerobic fermentation, anaerobic fermentation, continuous, or batch
fermentation depending upon the physical and chemical properties of
the processes and the desired products. The ingredients produced from
these processes are used for various purposes such as microorganisms
for food & food additives, extracts of grains for alcoholic
beverages, vitamins and antibiotics for therapeutic compounds, and
other enzymes for industrial use. The fermented ingredients are
available in different physical forms such as dry and liquid and are
used in the food & beverage, pharmaceutical, paper, and other
industries as active ingredients or intermediates for processing or
manufacturing of fermented foods, alcoholic beverages, or drugs for
therapeutic use.
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The
global fermented ingredients market has been segmented based on type,
application, and region. In terms of type, the global fermented
ingredients market has been segmented into organic acids, polymers,
industrial enzymes, amino acids, biogas, vitamins, and other
fermented ingredients. The polymers segment accounted for the largest
market share in 2015 driven by increasing popularity and applications
of polymer fermented ingredients such as an excipient in the
production of pharmaceutical and industrial compounds, along with
various applications in the food and beverage industry. Based on
application, the market has been segmented into pharmaceutical, feed,
paper, and food & beverage. The pharmaceutical segment dominated
the global fermented ingredients market in 2015.
Increasing
awareness and applications of fermented ingredients, rising demand
for bio-ethanol and other biotechnology products produced using
fermented ingredients, growing consumer preference, and technological
advances in equipment and technologies used for the manufacturing of
the fermented ingredients are expected to drive the global fermented
ingredients market during the forecast period from 2016 to 2024.
However, certain factors such as unavailability of raw materials have
led to increasing prices of fermented ingredients, which in turn
restrain the global fermented ingredients market. Stringent
regulatory processes regarding the manufacture of fermented products
and high investments are also expected to restrain the market during
the forecast period.
In
terms of region, the global
fermented ingredients market has been segmented into five
regions: North America, Europe, Asia Pacific, Latin America, and
Middle East & Africa. North America dominated the global
fermented ingredients market in 2015, owing to factors such as
increasing demand for high-quality food products, rising adoption of
technologically advanced equipment, growing awareness about fermented
ingredients, and high growth of the pharmaceutical and food &
beverage industries in the region. Europe accounted for the second
largest share of the global fermented ingredients market in 2015.
However, Asia Pacific is expected to register highest CAGR during the
forecast period due to factors such as increasing population,
resulting in increasing demand for quality food and better health
care products, and rising government initiatives in the food &
beverage and pharmaceutical industries.
Key
players in the fermented ingredients market are Lonza, Chr. Hansen,
E. I. du Pont de Nemours and Company, Döhler, Angel Yeast Co. Ltd.,
Koninklijke DSM N.V., and Lallemand, Inc. Other players include BASF
SA and Cargill.
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