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

South America fermented ingredient market is segmented by Type (Amino Acids, Organic Acids, Polymers, Vitamins, Industrial Enzymes, and Antibiotics), By Form (Dry and Liquid), By Application (Food & beverages, Feed, Pharmaceutical, Industrial Use, Others), and Geography.

Market Snapshot

South America Fermented Ingredients Market - Summary
Study Period: 2016 - 2026
Base Year: 2020
CAGR: 5.28 %

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Market Overview

South America fermented ingredient market is anticipated to register a CAGR of 5.28% during the forecast period (2020 - 2025).

  • Producers of bulk food and feed ingredients such as amino acids, organic acids, and vitamins use fermentation as the basis of their production. Modern industrial biotechnology processes use carefully selected and purified microbial cell cultures to produce an ever-increasing variety of ingredients and increase productivity.
  • The demand for ready-to-eat food and beverage products, such as health drinks, breakfast cereals, and other foods that offer a complete package of nutrients, is increasing in the region, owing to the rising disposable income, growing awareness, and busy lifestyle of consumers. Thus resulting in the growth of the market.

Scope of the report

South America fermented ingredient market is segmented by Type into Amino Acids, Organic Acids, Polymers, Vitamins, Industrial Enzymes, and Antibiotics. The market is segmented by Form into Dry and Liquid. The market is segmented by Application into Food & beverages, Feed, Pharmaceutical, Industrial Use, Others. The report also includes the geographical segmentation of the market fragmented as Brazil, Argentina, and Rest of South America.

By Type
Amino Acids
Organic Acids
Polymers
Vitamins
Industrial Enzymes
Antibiotics
By Form
Dry
Liquid
By Application
Food & beverages
Feed
Pharmaceutical
Industrial Use
Other Applications
By Geography
Brazil
Argentina
Rest of South America

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Key Market Trends

Growing Incorporation In Animal Feed

Fermentation is a unique process that will improve the nutritional value of feed ingredients. Fermentation reduces the presence of exoskeletal chitin in feed, anti-nutritional factors, and fiber in plant-based feed ingredients thus improves their nutritive value. Further bacterial fermentation holds promise for growth enhancement and immunostimulants in aquaculture. 

Fermentation also increases the availability of certain vitamins viz., riboflavin, cyanocobalamin, thiamine, niacin, B6, B12, and folic acid levels in some feed ingredients. Feeding fermented products has been commonly practiced majorly in the pig nutrition arena for many years. However, there is an increasing interest in incorporating fermented feed into broiler poultry to take advantage of its positive influences particularly on gut health and production parameters.

South America Fermented Ingredients Market - 1

Brazil Dominates The Market

Fortification of vegetable and fruit juices for functional benefits is aimed at decreasing carbohydrates levels and increasing beneficial enzymes, various strains of probiotics, and friendly bacteria that help in breaking down food into a more digestive form. This is directly enhancing the growth of fermented ingredients in the country. The growing food and beverage industry in Brazil is driving the demand for functional beverages in the market. The changing lifestyle of the consumers is expected to drive the fermented ingredients market in Brazil. With the growth in animal husbandry and integrated farming there is a demand for animal feeds that are more beneficial than the conventional ones on the country.

South America Fermented Ingredients Market - 2

Competitive Landscape

South America fermented ingredients market is competitive with various regional and global players in the market such as Evonik Industries AG, Novozymes A/S, BASF SE, Kerry Group plc, Döhler, etc. Companies are actively expanding their product bases and are increasing production capacities to meet the demand for applications that are emerging from the food and beverage sector.

Table of Contents

  1. 1. INTRODUCTION

    1. 1.1 Study Assumptions & Market Definition

    2. 1.2 Scope of the Study

  2. 2. RESEARCH METHODOLOGY

  3. 3. EXECUTIVE SUMMARY

  4. 4. MARKET DYNAMICS

    1. 4.1 Market Drivers

    2. 4.2 Market Restraints

    3. 4.3 Porter's Five Forces 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 Type

      1. 5.1.1 Amino Acids

      2. 5.1.2 Organic Acids

      3. 5.1.3 Polymers

      4. 5.1.4 Vitamins

      5. 5.1.5 Industrial Enzymes

      6. 5.1.6 Antibiotics

    2. 5.2 By Form

      1. 5.2.1 Dry

      2. 5.2.2 Liquid

    3. 5.3 By Application

      1. 5.3.1 Food & beverages

      2. 5.3.2 Feed

      3. 5.3.3 Pharmaceutical

      4. 5.3.4 Industrial Use

      5. 5.3.5 Other Applications

    4. 5.4 By Geography

      1. 5.4.1 Brazil

      2. 5.4.2 Argentina

      3. 5.4.3 Rest of South America

  6. 6. COMPETITIVE LANDSCAPE

    1. 6.1 Most Adopted Strategies

    2. 6.2 Market Share Analysis

    3. 6.3 Company Profiles

      1. 6.3.1 Evonik Industries AG

      2. 6.3.2 Novozymes A/S

      3. 6.3.3 BASF SE

      4. 6.3.4 Kerry Group plc

      5. 6.3.5 Dohler Group SE

      6. 6.3.6 Lonza Group

      7. 6.3.7 Chr. Hansen Holding A/S

      8. 6.3.8 Manuchar Brazil

  7. 7. MARKET OPPORTUNITIES AND FUTURE TRENDS

**Subject to Availability

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Frequently Asked Questions

The South America Fermented Ingredients Market market is studied from 2016 - 2026.

The South America Fermented Ingredients Market is growing at a CAGR of 5.28% over the next 5 years.

Evonik Industries AG, BASF SE, Kerry Group plc, Novozymes A/S, Lonza Group are the major companies operating in South America Fermented Ingredients Market.

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