Press Release

Fermented Ingredients Market to Gain from Their Increasing Utilization in Several Dairy Products

The global fermented ingredients market is likely to gain momentum from their ever-increasing usage in a wide range of dairy products, such as yoghurt, cheese, paneer, curd, and similar others. They help in providing such products long shelf-lives and prevent spoilage, especially of cheese. This information is given in an upcoming report by Fortune Business Insights™, titled, “Fermented Ingredients Market Size, Share & Industry Analysis, By Product Type (Amino Acid, Organic Acid), By Application (Food and Beverages, (Dairy Sector, Bakery Sector, Processed and Packaged food) Pharmaceuticals, Others) Others and Regional Forecast, 2019-2026.”

Browse Complete Report:

https://www.fortunebusinessinsights.com/fermented-ingredients-market-102266

Fortune Business Insights™ provides a list of all the companies manufacturing fermented ingredients. They are as follows:

  • Kerry Group Plc.
  • AngelYeast Co., Ltd.
  • Frutarom Industries Ltd.
  • Associated British Foods Plc.
  • Lallemand Inc.
  • Döhler Group SE
  • Cargill, Incorporated
  • BASF S.E.
  • Other renowned companies

 

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This Report Answers the Following Questions:

  • How will the market be affected in the near future?
  • What are the opportunities, challenges, and trends in the market?
  • Which are the crucial strategies adopted by key companies to intensify competition?
  • What are the growth drivers and hindrances?
  • Which region is set to dominate in terms of revenue?

Request A Sample Copy –  Fermented Ingredients Market Report

https://www.fortunebusinessinsights.com/enquiry/request-sample-pdf/fermented-ingredients-market-102266

Drivers & Restraints-

Expansion of Food & Beverage Sector to Increase Demand for Fermented Ingredients

Consumers nowadays are following the trend of consuming food items that are free from artificial preservatives and other chemicals. They are inclining towards healthy lifestyle at a fast pace. The food and beverage industry is therefore, working persistently to provide innovative clean-label substitutes to the masses. Such products would not contain excessive amount of chemical preservatives and hence, fulfil the surging demand. The expansion of the food and beverage sector is thereby, increasing the demand for fermented ingredients.

Furthermore, fermented ingredients are used at a large scale in the ever-growing pharmaceuticals Industry. These are required for the fermentation of pharmaceutical products. Hence, the popularity of such ingredients is rising rapidly in the health care sector. They are used to breakdown several compounds for developing pharmaceutical products. However, the process of food and beverage manufacturing is constantly under surveillance. The products are sold only after going through stringent quality checking procedures. It may affect fermented ingredients market growth in the coming years.

Segment-

Amino Acid Segment to Lead Fueled by Their Possession of Beneficial Properties

In terms of product type, the market is divided into organic acid and amino acid. Out of these, the amino acid segment is presently leading in terms of fermented ingredients market share. This acid is derived from plant-based food items, namely, wheat and soy. It is experiencing high popularity amongst the consumers backed by their possession of numerous beneficial properties. They can be easily digested and are capable of making the food items softer. Thus, numerous food and beverages manufacturers worldwide are using this acid to receive accurate and fast results. Amino acid is also capable of preserving the products for a longer period of time. The organic acid segment would exhibit considerable growth owing to their usage in food processing. Nowadays, consumers are looking for vitamins and antioxidants in processed food, as well as edible oil. These are adding more nutritional value to the products.

Regional Analysis-

Expansion of Dairy & Bakery Sectors to Favor Growth in Asia Pacific

By geography, the market is segregated into South America, North America, the Middle East and Africa, Asia Pacific, and Europe. Amongst these, Asia Pacific is considered to be one of the largest consumers of fermented ingredients worldwide. It is set to showcase significant growth throughout the forthcoming years. This growth is attributable to the availability of milk in abundance in the developing countries, such as China and India, which, in turn, is resulting in the expansion of dairy and bakery sectors. Various manufacturers in this region are adopting fermented ingredients to enhance preservation, sensorial, and textural properties of the products. Apart from that, the increasing urban population and the changing lifestyles of the masses are surging the demand for packaged and processed food items. These factors would contribute to the growth of the market in this region.

Competitive Landscape-

Key Players Strive to Improve Product Quality to Gain More Consumers

The market is emerging across the globe at a fast pace. So, key manufacturers are striving to provide top-quality products by conducting research and development activities. By doing so, they will be able to attract the attention of more consumers and strengthen their position in the global market. Below are a couple of the latest industry developments:

  • May 2020: Arla Foods, a Scandinavian multinational cooperative headquartered in Denmark, unveiled its concept of a clean-label yogurt. It contains the company’s Nutrilac YO-4575 whey protein to fulfil the growing demand for ambient yoghurt in China. Nutrilac YO-4575 possesses texturizing and heat-stability properties. It is also capable of keeping unrefrigerated food items stable and smooth throughout their shelf-life without the addition of preservatives.
  • October 2019: DuPont Nutrition & Biosciences based in Denmark, introduced HOLDBAC® YM VEGE. It is the company’s new ingredient that is put under the Danisco® HOLDBAC® range of products. It would be able to improve the quality of products and extend their shelf-life by holding off mould and yeast spoilage.

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Craig Bouchard

Craig writes about fruits and vegetables. His writing consists of healthy diet plans and the importance of consuming fruits and vegetables and about the market. His way of writing is straightforward yet very much informing. He has been working with us for 6 years. In his free times, he can be seen taking care of the small window garden he has made in the office.

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