Market Overview:
The global fermented plant-based ingredient market is expected to grow at a CAGR of 7.5% from 2018 to 2030. The growth in the market can be attributed to the increasing demand for healthy and organic food products, rising awareness about the benefits of fermented plant-based ingredients, and growing demand for functional foods. The polyols segment is projected to grow at the highest CAGR during the forecast period. This growth can be attributed to their various health benefits such as weight management, improved gut health, and reduced risk of chronic diseases. The yeast protein segment is also projected to grow at a high rate during the forecast period owing to its various nutritional properties such as high protein content and B-vitamins. In terms of application, food accounted for the largest share of the global fermented plant-based ingredient market in 2017. This can be attributed to increasing consumer demand for healthy and nutritious food products across all age groups.
Product Definition:
Fermented plant-based ingredients are derived from plants that have been fermented using microorganisms such as bacteria or yeast. They are used in a variety of food and beverage products, including beer, wine, cheese, yogurt, and sourdough bread. Fermented plant-based ingredients offer a number of benefits for manufacturers and consumers alike. They can impart flavor and texture to products while also providing nutritional benefits such as probiotics or prebiotics. Additionally, fermented plant-based ingredients can help to extend the shelf life of products by inhibiting the growth of spoilage organisms.
Polyols:
Polyols are a class of sugar alcohols, which are derived from both natural and artificial sources. Natural polyols include erythritol (a sugar byproduct), xylitol (obtained from birch tree), sorbitol (derived from corn starch) and maltitol (from plant roots). Artificial polyols include mannitol, xylitol, arabic acid and polydextrose.
Yeast Protein:
Yeast protein is a form of protein that is produced by the yeast fermentation process. It contains all the essential amino acids and has a very high absorption rate. The product also helps to enhance flavor, color, texture and add nutritional value to food products.
The global yeast protein market size was valued at USD 1.09 billion in 2016.
Application Insights:
The food application segment led the global market in 2017 and is projected to expand at a revenue-based CAGR of XX% from 2018 to 2030. The rising popularity of fermented foods, particularly among Asian countries such as China, Japan and Korea is expected to drive demand for these products in this application over the forecast period.
Fermentation has been used as a cooking technique since prehistoric times; however, it was not until the late 19th century that Westerners discovered how beneficial these processes were for improving nutrition and adding enzymes that helped improve digestion.
Regional Analysis:
Europe accounted for the largest share of 33.0% in 2017 owing to high demand from end-use industries such as food and beverage, pharmaceutical, and others. The region is expected to maintain its lead over the forecast period due to growing consumer awareness regarding health benefits associated with fermented foods coupled with increasing demand for dairy products among lactose intolerant people will drive industry growth.
Asia Pacific is anticipated to witness significant growth over the forecast period owing to rising disposable income levels in emerging countries such as China and India which will increase spending on nutritional products including dietary supplements, functional foods & beverages among others that use ferments ingredients.
Growth Factors:
- Increasing demand for plant-based foods: The global population is increasingly becoming health conscious and opting for plant-based diets. This is driving the demand for fermented plant-based ingredients, as they are a rich source of nutrients and offer various health benefits.
- Rising awareness about the benefits of probiotics: Probiotics are live microorganisms that offer several health benefits such as improved digestion, stronger immune system, and better mental health. This has led to an increase in the demand for fermented plant-based ingredients that contain probiotics.
- Growing popularity of veganism and vegetarianism: A large number of people are now following vegan or vegetarian diets due to the numerous health benefits associated with them. Fermented plant-based ingredients fit well into these diets and are thus witnessing increasing demand from consumers worldwide.
Scope Of The Report
Report Attributes
Report Details
Report Title
Fermented Plant-Based Ingredient Market Research Report
By Type
Polyols, Yeast Protein, Others
By Application
Food, Pharmaceutical, Agriculture, Others
By Companies
AngelYeast, Cargill, DuPont, BASF, Chr.Hansen, Evonik, Arla Food Ingredients, Geltor, Arzeda
Regions Covered
North America, Europe, APAC, Latin America, MEA
Base Year
2021
Historical Year
2019 to 2020 (Data from 2010 can be provided as per availability)
Forecast Year
2030
Number of Pages
176
Number of Tables & Figures
124
Customization Available
Yes, the report can be customized as per your need.
Global Fermented Plant-Based Ingredient Market Report Segments:
The global Fermented Plant-Based Ingredient market is segmented on the basis of:
Types
Polyols, Yeast Protein, Others
The product segment provides information about the market share of each product and the respective CAGR during the forecast period. It lays out information about the product pricing parameters, trends, and profits that provides in-depth insights of the market. Furthermore, it discusses latest product developments & innovation in the market.
Applications
Food, Pharmaceutical, Agriculture, Others
The application segment fragments various applications of the product and provides information on the market share and growth rate of each application segment. It discusses the potential future applications of the products and driving and restraining factors of each application segment.
Some of the companies that are profiled in this report are:
- AngelYeast
- Cargill
- DuPont
- BASF
- Chr.Hansen
- Evonik
- Arla Food Ingredients
- Geltor
- Arzeda
Highlights of The Fermented Plant-Based Ingredient Market Report:
- The market structure and projections for the coming years.
- Drivers, restraints, opportunities, and current trends of market.
- Historical data and forecast.
- Estimations for the forecast period 2030.
- Developments and trends in the market.
- By Type:
- Polyols
- Yeast Protein
- Others
- By Application:
- Food
- Pharmaceutical
- Agriculture
- Others
- Market scenario by region, sub-region, and country.
- Market share of the market players, company profiles, product specifications, SWOT analysis, and competitive landscape.
- Analysis regarding upstream raw materials, downstream demand, and current market dynamics.
- Government Policies, Macro & Micro economic factors are also included in the report.
We have studied the Fermented Plant-Based Ingredient Market in 360 degrees via. both primary & secondary research methodologies. This helped us in building an understanding of the current market dynamics, supply-demand gap, pricing trends, product preferences, consumer patterns & so on. The findings were further validated through primary research with industry experts & opinion leaders across countries. The data is further compiled & validated through various market estimation & data validation methodologies. Further, we also have our in-house data forecasting model to predict market growth up to 2030.
Regional Analysis
- North America
- Europe
- Asia Pacific
- Middle East & Africa
- Latin America
Note: A country of choice can be added in the report at no extra cost. If more than one country needs to be added, the research quote will vary accordingly.
The geographical analysis part of the report provides information about the product sales in terms of volume and revenue in regions. It lays out potential opportunities for the new entrants, emerging players, and major players in the region. The regional analysis is done after considering the socio-economic factors and government regulations of the countries in the regions.
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8 Reasons to Buy This Report
- Includes a Chapter on the Impact of COVID-19 Pandemic On the Market
- Report Prepared After Conducting Interviews with Industry Experts & Top Designates of the Companies in the Market
- Implemented Robust Methodology to Prepare the Report
- Includes Graphs, Statistics, Flowcharts, and Infographics to Save Time
- Industry Growth Insights Provides 24/5 Assistance Regarding the Doubts in the Report
- Provides Information About the Top-winning Strategies Implemented by Industry Players.
- In-depth Insights On the Market Drivers, Restraints, Opportunities, and Threats
- Customization of the Report Available
Frequently Asked Questions?
Fermented plant-based ingredients are those that are made from plants, but have been treated with an enzyme or bacteria to create a fermentation process. This can result in the creation of probiotics, which are good for your gut health.
Some of the major companies in the fermented plant-based ingredient market are AngelYeast, Cargill, DuPont, BASF, Chr.Hansen, Evonik, Arla Food Ingredients, Geltor, Arzeda.
The fermented plant-based ingredient market is expected to grow at a compound annual growth rate of 7.5%.
Chapter 1 Executive Summary
Chapter 2 Assumptions and Acronyms Used
Chapter 3 Research Methodology
Chapter 4 Fermented Plant-Based Ingredient Market Overview
4.1 Introduction
4.1.1 Market Taxonomy
4.1.2 Market Definition
4.1.3 Macro-Economic Factors Impacting the Market Growth
4.2 Fermented Plant-Based Ingredient Market Dynamics
4.2.1 Market Drivers
4.2.2 Market Restraints
4.2.3 Market Opportunity
4.3 Fermented Plant-Based Ingredient Market - Supply Chain Analysis
4.3.1 List of Key Suppliers
4.3.2 List of Key Distributors
4.3.3 List of Key Consumers
4.4 Key Forces Shaping the Fermented Plant-Based Ingredient Market
4.4.1 Bargaining Power of Suppliers
4.4.2 Bargaining Power of Buyers
4.4.3 Threat of Substitution
4.4.4 Threat of New Entrants
4.4.5 Competitive Rivalry
4.5 Global Fermented Plant-Based Ingredient Market Size & Forecast, 2018-2028
4.5.1 Fermented Plant-Based Ingredient Market Size and Y-o-Y Growth
4.5.2 Fermented Plant-Based Ingredient Market Absolute $ Opportunity
Chapter 5 Global Fermented Plant-Based Ingredient Market Analysis and Forecast by Type
5.1 Introduction
5.1.1 Key Market Trends & Growth Opportunities by Type
5.1.2 Basis Point Share (BPS) Analysis by Type
5.1.3 Absolute $ Opportunity Assessment by Type
5.2 Fermented Plant-Based Ingredient Market Size Forecast by Type
5.2.1 Polyols
5.2.2 Yeast Protein
5.2.3 Others
5.3 Market Attractiveness Analysis by Type
Chapter 6 Global Fermented Plant-Based Ingredient Market Analysis and Forecast by Applications
6.1 Introduction
6.1.1 Key Market Trends & Growth Opportunities by Applications
6.1.2 Basis Point Share (BPS) Analysis by Applications
6.1.3 Absolute $ Opportunity Assessment by Applications
6.2 Fermented Plant-Based Ingredient Market Size Forecast by Applications
6.2.1 Food
6.2.2 Pharmaceutical
6.2.3 Agriculture
6.2.4 Others
6.3 Market Attractiveness Analysis by Applications
Chapter 7 Global Fermented Plant-Based Ingredient Market Analysis and Forecast by Region
7.1 Introduction
7.1.1 Key Market Trends & Growth Opportunities by Region
7.1.2 Basis Point Share (BPS) Analysis by Region
7.1.3 Absolute $ Opportunity Assessment by Region
7.2 Fermented Plant-Based Ingredient Market Size Forecast by Region
7.2.1 North America
7.2.2 Europe
7.2.3 Asia Pacific
7.2.4 Latin America
7.2.5 Middle East & Africa (MEA)
7.3 Market Attractiveness Analysis by Region
Chapter 8 Coronavirus Disease (COVID-19) Impact
8.1 Introduction
8.2 Current & Future Impact Analysis
8.3 Economic Impact Analysis
8.4 Government Policies
8.5 Investment Scenario
Chapter 9 North America Fermented Plant-Based Ingredient Analysis and Forecast
9.1 Introduction
9.2 North America Fermented Plant-Based Ingredient Market Size Forecast by Country
9.2.1 U.S.
9.2.2 Canada
9.3 Basis Point Share (BPS) Analysis by Country
9.4 Absolute $ Opportunity Assessment by Country
9.5 Market Attractiveness Analysis by Country
9.6 North America Fermented Plant-Based Ingredient Market Size Forecast by Type
9.6.1 Polyols
9.6.2 Yeast Protein
9.6.3 Others
9.7 Basis Point Share (BPS) Analysis by Type
9.8 Absolute $ Opportunity Assessment by Type
9.9 Market Attractiveness Analysis by Type
9.10 North America Fermented Plant-Based Ingredient Market Size Forecast by Applications
9.10.1 Food
9.10.2 Pharmaceutical
9.10.3 Agriculture
9.10.4 Others
9.11 Basis Point Share (BPS) Analysis by Applications
9.12 Absolute $ Opportunity Assessment by Applications
9.13 Market Attractiveness Analysis by Applications
Chapter 10 Europe Fermented Plant-Based Ingredient Analysis and Forecast
10.1 Introduction
10.2 Europe Fermented Plant-Based Ingredient Market Size Forecast by Country
10.2.1 Germany
10.2.2 France
10.2.3 Italy
10.2.4 U.K.
10.2.5 Spain
10.2.6 Russia
10.2.7 Rest of Europe
10.3 Basis Point Share (BPS) Analysis by Country
10.4 Absolute $ Opportunity Assessment by Country
10.5 Market Attractiveness Analysis by Country
10.6 Europe Fermented Plant-Based Ingredient Market Size Forecast by Type
10.6.1 Polyols
10.6.2 Yeast Protein
10.6.3 Others
10.7 Basis Point Share (BPS) Analysis by Type
10.8 Absolute $ Opportunity Assessment by Type
10.9 Market Attractiveness Analysis by Type
10.10 Europe Fermented Plant-Based Ingredient Market Size Forecast by Applications
10.10.1 Food
10.10.2 Pharmaceutical
10.10.3 Agriculture
10.10.4 Others
10.11 Basis Point Share (BPS) Analysis by Applications
10.12 Absolute $ Opportunity Assessment by Applications
10.13 Market Attractiveness Analysis by Applications
Chapter 11 Asia Pacific Fermented Plant-Based Ingredient Analysis and Forecast
11.1 Introduction
11.2 Asia Pacific Fermented Plant-Based Ingredient Market Size Forecast by Country
11.2.1 China
11.2.2 Japan
11.2.3 South Korea
11.2.4 India
11.2.5 Australia
11.2.6 South East Asia (SEA)
11.2.7 Rest of Asia Pacific (APAC)
11.3 Basis Point Share (BPS) Analysis by Country
11.4 Absolute $ Opportunity Assessment by Country
11.5 Market Attractiveness Analysis by Country
11.6 Asia Pacific Fermented Plant-Based Ingredient Market Size Forecast by Type
11.6.1 Polyols
11.6.2 Yeast Protein
11.6.3 Others
11.7 Basis Point Share (BPS) Analysis by Type
11.8 Absolute $ Opportunity Assessment by Type
11.9 Market Attractiveness Analysis by Type
11.10 Asia Pacific Fermented Plant-Based Ingredient Market Size Forecast by Applications
11.10.1 Food
11.10.2 Pharmaceutical
11.10.3 Agriculture
11.10.4 Others
11.11 Basis Point Share (BPS) Analysis by Applications
11.12 Absolute $ Opportunity Assessment by Applications
11.13 Market Attractiveness Analysis by Applications
Chapter 12 Latin America Fermented Plant-Based Ingredient Analysis and Forecast
12.1 Introduction
12.2 Latin America Fermented Plant-Based Ingredient Market Size Forecast by Country
12.2.1 Brazil
12.2.2 Mexico
12.2.3 Rest of Latin America (LATAM)
12.3 Basis Point Share (BPS) Analysis by Country
12.4 Absolute $ Opportunity Assessment by Country
12.5 Market Attractiveness Analysis by Country
12.6 Latin America Fermented Plant-Based Ingredient Market Size Forecast by Type
12.6.1 Polyols
12.6.2 Yeast Protein
12.6.3 Others
12.7 Basis Point Share (BPS) Analysis by Type
12.8 Absolute $ Opportunity Assessment by Type
12.9 Market Attractiveness Analysis by Type
12.10 Latin America Fermented Plant-Based Ingredient Market Size Forecast by Applications
12.10.1 Food
12.10.2 Pharmaceutical
12.10.3 Agriculture
12.10.4 Others
12.11 Basis Point Share (BPS) Analysis by Applications
12.12 Absolute $ Opportunity Assessment by Applications
12.13 Market Attractiveness Analysis by Applications
Chapter 13 Middle East & Africa (MEA) Fermented Plant-Based Ingredient Analysis and Forecast
13.1 Introduction
13.2 Middle East & Africa (MEA) Fermented Plant-Based Ingredient Market Size Forecast by Country
13.2.1 Saudi Arabia
13.2.2 South Africa
13.2.3 UAE
13.2.4 Rest of Middle East & Africa (MEA)
13.3 Basis Point Share (BPS) Analysis by Country
13.4 Absolute $ Opportunity Assessment by Country
13.5 Market Attractiveness Analysis by Country
13.6 Middle East & Africa (MEA) Fermented Plant-Based Ingredient Market Size Forecast by Type
13.6.1 Polyols
13.6.2 Yeast Protein
13.6.3 Others
13.7 Basis Point Share (BPS) Analysis by Type
13.8 Absolute $ Opportunity Assessment by Type
13.9 Market Attractiveness Analysis by Type
13.10 Middle East & Africa (MEA) Fermented Plant-Based Ingredient Market Size Forecast by Applications
13.10.1 Food
13.10.2 Pharmaceutical
13.10.3 Agriculture
13.10.4 Others
13.11 Basis Point Share (BPS) Analysis by Applications
13.12 Absolute $ Opportunity Assessment by Applications
13.13 Market Attractiveness Analysis by Applications
Chapter 14 Competition Landscape
14.1 Fermented Plant-Based Ingredient Market: Competitive Dashboard
14.2 Global Fermented Plant-Based Ingredient Market: Market Share Analysis, 2019
14.3 Company Profiles (Details – Overview, Financials, Developments, Strategy)
14.3.1 AngelYeast
14.3.2 Cargill
14.3.3 DuPont
14.3.4 BASF
14.3.5 Chr.Hansen
14.3.6 Evonik
14.3.7 Arla Food Ingredients
14.3.8 Geltor
14.3.9 Arzeda
