Fermentation
is a process which is metabolic in nature in which sugar is converted
into alcohol, gases or acids. It occurs in bacteria and yeast and
also in oxygen-starved muscle cells like fermentation of lactic
acid.. Fermentation is mainly done to obtain a desirable chemical
product by the growth of microorganisms on a growth medium.
Fermentation usually takes place in anaerobic conditions. Fermented
ingredients are those products that are usually used to trigger the
process of fermentation in food and non-food products to obtain the
desired chemical product. The global fermented ingredients market is
segmented on the basis of type, application, form, process and
geography. On the basis of type, the global market for fermented
ingredients is segregated into biogas, vitamins, polymer
(polysaccharides/xanthan), antibiotics, industrial enzymes, organic
acids and amino acids. Amino acid held the most dominant market share
in 2016. This is attributed to increased demand of amino acid in
animal feed additive and food & beverage industry. This segment
is also forecasted to have the most rapid growth rate over the
forecast period. On the basis of application, the global market for
fermented ingredients is segregated into food & beverage, textile
& leather, bio-fuel, paper, personal care, pharmaceutical and
feed. Food & beverage is further segmented into dairy products,
brewery & distilling and bakery. Food & beverage accounted
for the most dominant segment in 2016 and is forecasted to have a
steady growth rate over the forecast period. This is attributed to
increased consumption of fermented ingredients in food & beverage
industry for multiple uses such as food preservation in order to
increase shelf life of food products. On the basis of form, the
global fermented ingredients market is segregated into liquid form
and dry form. Dry form of fermented ingredients is forecasted to have
the most rapid growth rate over the forecast period. On the basis of
process, the global market for fermented ingredients market is
segregated into anaerobic fermentation, aerobic fermentation,
continuous fermentation and batch fermentation.
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Major
drivers driving the global fermented ingredients market include
development of bio-ethanol industry. With the growth of this
industry, the demand for fermented ingredients is increasing with
increase in its consumption. In addition, increased awareness about
food preservation is a major driver driving the global market. With
increased demand of increasing the shelf life of products,
preservation has become an integral part of the food & beverage
industry. High demand of antibiotics is another major driver, driving
the global market for fermented ingredients. Inconsistent
availability of raw materials is a major restraint hindering market
growth. High cost related to the raw materials is another major
reason restraining market growth for fermented ingredients. Emerging
economies in the Middle East & Africa and Latin America with high
growth potential offer huge opportunities for the growth of the
fermented ingredients market.
Geographically,
the global market for fermented ingredients market is segregated into
North America, Europe, Asia Pacific, Middle East & Africa and
Latin America. North America held the most dominant market share in
2016 and is forecasted to have a steady growth rate over the forecast
period. This is attributed to the large size of end-use industries
which results in huge consumption of fermented ingredients. Asia
Pacific is forecasted to have the most rapid growth rate over the
forecast period owing to increased demand for good quality food &
beverage and personal care products.
Major
players of the global
fermented ingredients market include Lonza (Switzerland),
Cargill, Inc. (U.S.), Dohler Group (Germany), AngelYeast Co., Ltd.
(China), Lallemand Inc. (Canada), BASF SE (Germany), Chr. Hansen A/S
(Denmark), Koninklijke DSM N.V. (Netherlands), Ajinomoto Corporation
Inc. (Japan) and E. I. du Pont de Nemours and Company (U.S.) among
others.
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