Fermented Ingredients Market Insights, Trends & Growth Outlook 2023-2030

Market Overview:
Fermented Ingredients Market is expected to grow at a high CAGR of 8.6% during the forecasting period (2023-2030).
Fermentation is considered an early preservation technique in the food industry due to its potential benefits on human gut health and the immune system.
Food ingredients such as amino acids, organic acids, and enzymes are used in fermented mode to enhance the nutritional and preservative qualities. Fermented food ingredients are naturally derived through microbial fermentation of real food and are used as natural preservatives in various food and beverages.

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Market Dynamics:
1. The addition of artificial preservatives such as benzoates, sorbates, sulfates, and nitrates causes several disorders.
2. The rising awareness among the health-savvy population about these artificial preservatives is increasing the demand for fermentation-based ingredients.
3. The code population is looking towards fermented ingredients and increases key factors in fermentation-based.
4. This is motivating food manufacturers to use fermented ingredients.

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Market Segmentation:
• By Product Type
o Organic Acids
o Amino Acids
o Enzymes
o Sweeteners
o Antibiotics
o Vitamins
o Minerals
o Others
• By Application
o Food & Beverages
 Dairy Products
• Yoghurt
• Buttermilk
• Cheese
• Others
 Bakery Products
 Meat & Poultry Products
 Beverages
• Alcoholic Beverages
• Non-Alcoholic Beverages
 Soups & Sausages
 Others
o Pharmaceuticals
o Cosmetics
o Animal Feed
o Others

Competitive Landscape:
Some of the key players in the fermented ingredients market are Kerry Group plc, Döhler, Koninklijke DSM N.V., Cargill, Incorporated, E. I. du Pont de Nemours and Company, and Lonza Group AG.

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