North America Fermented Ingredient Market - Growth, Trends, COVID-19 Impact, and Forecasts (2021 - 2026)

North American fermented ingredient market is segmented by Ingredient Type (Acetic Acid Bacteria (AAB), Lactic Acid Bacteria (LAB), Yeast); by Application (Food, Beverages, Feed, Pharmaceutical, and Others), and Geography.

Market Snapshot

north-america-fermented-ingredient-market_Market Summary
Study Period: 2016 - 2026
Base Year: 2020
Largest Market: United States
CAGR (2019-2024): 9%

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Market Overview

North American fermented ingredient market is anticipated to register a CAGR of 6.4% during the forecast period 2019-2024.

  • Increasing innovation in the fermentation equipment and process is supporting the market growth in the North American region, especially in developed economies, like the United States.
  • In North America, the food and beverage market is growing at a fast pace due to the increasing demand for fermented food products with a variety of flavors and nutritional value,  which is playing a major role to drive the application of fermented ingredients in the food and beverage segment.

 

Scope of the Report

North American fermented ingredient market is segmented by Ingredient Type Acetic Acid Bacteria (AAB), Lactic Acid Bacteria (LAB), Yeast); by Application as Food, Beverages, Feed, Pharmaceutical, and Others.  Also, the study provides an analysis of the fermented ingredients market in the emerging and established markets across the region, including United States, Mexico, Canada, and rest of the North America

By Ingredient Type
Acetic Acid Bacteria (AAB)
Lactic Acid Bacteria (LAB)
Yeast
By Application
Food
Beverages
Alcoholic Beverages
Non-Alcoholic Beverages
Feed
Pharmaceutical
Others
Geography
North America
United States
Canada
Mexico
Rest of North America

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Key Market Trends

Increase in Demand for Fermented Functional Beverage

Functional beverage, which has its origin in Japan, has now become an integral part of the beverage market in the North America followed by European markets. This is due to specific nutritional benefits that are available in functional beverages that can positively affect the consumers’ health, which may be difficult to obtain through a regular diet. Non-alcoholic fermented functional cereal beverages, which were popular only in Asia-Pacific region in the past, are now witnessing a huge growth-potential, worldwide. This is due to changes in consumer preference in favour of  fermented functional beverages, as they are considered to be safe and effective meal replacements.

 

trend 1

United States and Canada Witness a Significant Growth in Fermented Ingredients Market

Developed countries, such as the United States and Canada are expected to drive the demand for fermented ingredients in North America during the forecast period, owing to rising demand for high-quality food and personal care products in the countries. Moreover, in addition to beverages, dairy’s clean-label ingredients are popping up in applications, such as soups, snacks, and dips, which is expected to influence the sales of fermented ingredients in the North American region. In North America, the Japanese firm, Ajinomoto holds a significant market share in the amino acid market, whereas, DSM and BASF also hold substantial shares in the fermented ingredient market.

trend 2

Competitive Landscape

Some of the major players in fermented ingredients market in North America are DowDuPont Inc., Chr. Hansen Inc., Ajinomoto Co. Inc., Koninklijke DSM NV, BASF SE, Kerry Inc., Lallemand Inc., Cargill Inc., Lonza Inc., and CSK Food Enrichment BV, among others.

Table of Contents

  1. 1. INTRODUCTION

    1. 1.1 Study Deliverables

    2. 1.2 Study Assumptions

    3. 1.3 Scope of the Study

  2. 2. RESEARCH METHODOLOGY

  3. 3. EXECUTIVE SUMMARY

    1. 3.1 Market Overview

  4. 4. MARKET DYNAMICS

    1. 4.1 Market Drivers

    2. 4.2 Market Restraints

    3. 4.3 Porter's Five Force Analysis

      1. 4.3.1 Threat of New Entrants

      2. 4.3.2 Bargaining Power of Buyers/Consumers

      3. 4.3.3 Bargaining Power of Suppliers

      4. 4.3.4 Threat of Substitute Products

      5. 4.3.5 Intensity of Competitive Rivalry

  5. 5. MARKET SEGMENTATION

    1. 5.1 By Ingredient Type

      1. 5.1.1 Acetic Acid Bacteria (AAB)

      2. 5.1.2 Lactic Acid Bacteria (LAB)

      3. 5.1.3 Yeast

    2. 5.2 By Application

      1. 5.2.1 Food

      2. 5.2.2 Beverages

        1. 5.2.2.1 Alcoholic Beverages

        2. 5.2.2.2 Non-Alcoholic Beverages

      3. 5.2.3 Feed

      4. 5.2.4 Pharmaceutical

      5. 5.2.5 Others

    3. 5.3 Geography

      1. 5.3.1 North America

        1. 5.3.1.1 United States

        2. 5.3.1.2 Canada

        3. 5.3.1.3 Mexico

        4. 5.3.1.4 Rest of North America

  6. 6. COMPETITIVE LANDSCAPE

    1. 6.1 Most Active Companies

    2. 6.2 Most Adopted Strategies

    3. 6.3 Market Share Analysis

    4. 6.4 Company Profiles

      1. 6.4.1 Ajinomoto Co., Inc.

      2. 6.4.2 DowDuPont Inc.

      3. 6.4.3 Koninklijke DSM N.V.

      4. 6.4.4 Chr. Hansen, Inc.

      5. 6.4.5 Kerry Inc.

      6. 6.4.6 BASF Corporatio

      7. 6.4.7 Lallemand Inc.

      8. 6.4.8 Cargill, Inc.

      9. 6.4.9 Lonza Inc.

      10. 6.4.10 CSK Food Enrichment B.V.

    5. *List Not Exhaustive
  7. 7. MARKET OPPORTUNITIES AND FUTURE TRENDS

**Subject to Availability

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Frequently Asked Questions

The North America Fermented Ingredient Market market is studied from 2016 - 2026.

The North America Fermented Ingredient Market is valued at United States in 2016.

The North America Fermented Ingredient Market is valued at 9% in 2026.

DowDuPont Inc, Chr. Hansen Inc, Ajinomoto Co. Inc, Koninklijke DSM NV, BASF SE are the major companies operating in North America Fermented Ingredient Market.

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