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市場調查報告書
商品編碼
1544561

發酵加工食品市場、機會、成長動力、產業趨勢分析與預測，2024-2032

Fermented Processed Food Market, Opportunity, Growth Drivers, Industry Trend Analysis and Forecast, 2024-2032
出版日期: | 出版商: Global Market Insights Inc. | 英文 210 Pages | 商品交期: 2-3個工作天內

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簡介目錄

2024年至2032年，全球發酵加工食品市場的複合年成長率將達到6.6%。吸收和增強免疫力。

隨著越來越多人意識到發酵食品中的益生菌和其他有益化合物對消化和免疫力的正面影響，對這些產品的需求正在激增。這種興趣的提高正在推動市場的創新和擴張，製造商推出了更多種類的發酵食品來滿足消費者的喜好，進一步促進了市場成長。

舉個例子，2024 年 1 月，以色列新創公司地中海食品實驗室 (MFL) 在 A 輪融資中獲得了 1700 萬美元，以擴大其創新的固態發酵技術。該技術旨在開發可顯著增強食用植物性食品感官體驗的風味成分。

整個發酵加工食品產業根據產品類型、微生物類型和地區進行分類。

麵包和烘焙產品領域將在預測期內佔據發酵加工食品市場的重要佔有率。這種成長是由於人們越來越偏愛具有營養價值的產品，例如採用全穀物和自然發酵過程製成的產品。發酵烘焙產品以其改善的風味、延長的保存期限和潛在的益生菌益處而聞名。隨著消費者尋求更健康、更易消化的麵包選擇，對發酵烘焙產品的需求將會上升，從而促進整體市場的擴張。

到2032 年，酵母細分市場將在發酵加工食品市場中佔據顯著佔有率。關重要。基於酵母的產品因其功能優勢（例如改善質地和口味）而越來越受歡迎，正在推動該細分市場的成長。此外，具有增強發酵性能和營養價值的創新酵母菌株的開發正在進一步推動市場需求。

在完善的醫療保健基礎設施、對食品研究的大量投資以及消費者對健康飲食的高度重視的支持下，歐洲發酵加工食品市場預計到 2024 年至 2032 年將實現可觀的成長。該地區健全的監管框架確保了發酵產品的品質和安全，促進了消費者的信任和廣泛採用。此外，政府對營養計劃的支持以及領先食品和飲料公司的存在正在推動創新和生產，使歐洲成為全球發酵加工食品市場的關鍵參與者。

目錄

第 1 章：方法與範圍

第 2 章：執行摘要

第 3 章：產業洞察

  • 產業生態系統分析
    • 主要製造商
    • 經銷商
    • 全行業利潤率
    • 供應中斷
  • 產業影響力
    • 成長動力
      • 素食主義者和素食人口不斷增加
      • 消費者興趣不斷成長
      • 對天然和清潔標籤產品的需求
    • 市場挑戰
      • 有限的保存期限和儲存要求
      • 來自非發酵替代品的競爭
    • 市場機會
      • 新機遇
      • 成長潛力分析
  • 原料景觀
    • 製造趨勢
    • 技術演進
  • 永續製造
    • 綠色實踐
    • 脫碳
    • 原料的永續性
  • 2021年至2032年價格趨勢（美元/噸）
  • 法規和市場影響
  • 波特的分析
  • PESTEL分析

第 4 章：競爭格局

  • 介紹
  • 公司矩陣分析
  • 公司市佔率分析
    • 公司各地區市佔率分析
      • 北美洲
      • 歐洲
      • 亞太地區
      • 拉丁美洲
      • 中東非洲
  • 競爭定位矩陣
  • 戰略儀表板

第 5 章：市場微生物類型與預測：依產品類型，2021-2032

  • 主要趨勢
  • 乳製品
    • 優格
    • 起司
    • 酪乳
    • 克菲爾
  • 麵包和烘焙產品
    • 酵母麵包
    • 發酵糕點
  • 蔬菜
    • 酸菜
    • 泡菜
    • 發酵泡菜
  • 調味品
    • 醬油
    • 味噌
    • 魚露
    • 發酵辣椒醬
  • 飲料
    • 康普茶
    • 葡萄酒
    • 啤酒
    • 蘋果酒

第 6 章：市場微生物類型及預測：依微生物類型，2021-2032

  • 主要趨勢
  • 細菌
    • 乳酸菌
    • 醋酸桿菌
  • 酵母菌
    • 釀酒酵母
    • 野生酵母
  • 模具
    • 米麴菌
    • 青黴屬

第 7 章：市場微生物類型及預測：按地區，2021-2032 年

  • 主要趨勢
  • 北美洲
    • 美國
    • 加拿大
  • 歐洲
    • 德國
    • 英國
    • 法國
    • 義大利
    • 西班牙
    • 歐洲其他地區
  • 亞太地區
    • 中國
    • 印度
    • 日本
    • 韓國
    • 澳洲
    • 亞太地區其他地區
  • 拉丁美洲
    • 巴西
    • 墨西哥
    • 阿根廷
    • 拉丁美洲其他地區
  • MEA
    • 沙烏地阿拉伯
    • 阿拉伯聯合大公國
    • 南非
    • MEA 的其餘部分

第 8 章：公司簡介

  • Nestle
  • Danone
  • The Coca-Cola Company
  • PepsiCo
  • Anheuser-Busch InBev
  • Heineken
  • Mondelez International
  • Kraft Heinz
  • Unilever
  • Fonterra Co-operative Group
簡介目錄
Product Code: 10091

Global Fermented Processed Food Market will experience a 6.6% CAGR from 2024 to 2032. This growth is largely attributed to increasing consumer awareness of health benefits associated with fermented foods, such as improved digestion, enhanced nutrient absorption, and stronger immunity.

As more people recognize the positive impacts of probiotics and other beneficial compounds found in fermented foods on digestion and immunity, demand for these products is surging. This heightened interest is driving innovation and expansion in the market, with manufacturers introducing a wider variety of fermented foods to meet consumer preferences, further boosting market growth.

Quoting an instance, in January 2024, Israeli startup Mediterranean Food Lab (MFL) secured $17 million in a Series A funding round to scale its innovative solid-state fermentation technology. This technology aims to develop flavor ingredients that significantly enhance the sensory experience of eating plant-based foods.

The overall Fermented Processed Food Industry is segregated based on Product type, Microorganism type, and Region.

The Bread and Bakery Products segment is set to capture a significant share of the fermented processed food market over the forecast period. This growth is driven by the increasing preference for products with nutritional benefits, such as those made with whole grains and natural fermentation processes. Fermented bakery products are known for their improved flavor, extended shelf life, and potential probiotic benefits. As consumers seek healthier and more digestible bread options, the demand for fermented bakery products will rise, contributing to the overall market expansion.

The Yeast segment will hold a notable share of the fermented processed food market by 2032. Advances in microorganism technology are enhancing the production of various yeast types, including baker's yeast and nutritional yeast, which are crucial for bread, beverages, and other fermented products. The rising popularity of yeast-based products for their functional benefits, such as improving texture and taste, is fueling this segment's growth. Additionally, the development of innovative yeast strains that offer enhanced fermentation performance and nutritional value is further driving market demand.

Europe fermented processed food market is poised for commendable growth through 2024-2032, supported by a well-established healthcare infrastructure, significant investments in food research, and a high consumer inclination towards healthy eating. The region's robust regulatory frameworks ensure the quality and safety of fermented products, fostering consumer trust and widespread adoption. Furthermore, government support for nutritional initiatives and the presence of leading food and beverage companies are driving innovation and production, making Europe a key player in the global fermented processed food market.

Table of Contents

Chapter 1 Methodology and Scope

  • 1.1 Market scope and definition
  • 1.2 Base estimates and calculations
  • 1.3 Forecast calculation
  • 1.4 Data sources
    • 1.4.1 Primary
    • 1.4.2 Data mining sources
      • 1.4.2.1 Paid sources
      • 1.4.2.2 Public sources

Chapter 2 Executive Summary

  • 2.1 Industry 360° synopsis

Chapter 3 Industry Insights

  • 3.1 Industry ecosystem analysis
    • 3.1.1 Key manufacturers
    • 3.1.2 Distributors
    • 3.1.3 Profit margins across the industry
    • 3.1.4 Supply disruptions
  • 3.2 Industry impact forces
    • 3.2.1 Growth drivers
      • 3.2.1.1 Rising vegan and vegetarian population
      • 3.2.1.2 Growing consumer interest
      • 3.2.1.3 Demand for natural and clean label products
    • 3.2.2 Market challenges
      • 3.2.2.1 Limited shelf life and storage requirements
      • 3.2.2.2 Competition from non-fermented alternatives
    • 3.2.3 Market opportunity
      • 3.2.3.1 New opportunities
      • 3.2.3.2 Growth potential analysis
  • 3.3 Raw material landscape
    • 3.3.1 Manufacturing trends
    • 3.3.2 Technology evolution
  • 3.4 Sustainable manufacturing
    • 3.4.1 Green practices
    • 3.4.2 Decarbonization
    • 3.4.3 Sustainability in raw materials
  • 3.5 Pricing trends (USD/Ton), 2021 to 2032
    • 3.5.1 North America
    • 3.5.2 Europe
    • 3.5.3 Asia Pacific
    • 3.5.4 Latin America
    • 3.5.5 Middle East and Africa
  • 3.6 Regulations and market impact
  • 3.7 Porter's analysis
  • 3.8 PESTEL analysis

Chapter 4 Competitive Landscape, 2023

  • 4.1 Introduction
  • 4.2 Company matrix analysis
  • 4.3 Company market share analysis
    • 4.3.1 Company market share analysis by region
      • 4.3.1.1 North America
      • 4.3.1.2 Europe
      • 4.3.1.3 Asia Pacific
      • 4.3.1.4 Latin America
      • 4.3.1.5 Middle East Africa
  • 4.4 Competitive positioning matrix
  • 4.5 Strategic dashboard

Chapter 5 Market Microorganism Type and Forecast, By Product Type, 2021-2032 (USD Billion, Kilo Tons)

  • 5.1 Key trends
  • 5.2 Dairy products
    • 5.2.1 Yogurt
    • 5.2.2 Cheese
    • 5.2.3 Buttermilk
    • 5.2.4 Kefir
  • 5.3 Bread and bakery products
    • 5.3.1 Sourdough bread
    • 5.3.2 Fermented pastries
  • 5.4 Vegetables
    • 5.4.1 Sauerkraut
    • 5.4.2 Kimchi
    • 5.4.3 Fermented pickles
  • 5.5 Condiments
    • 5.5.1 Soy sauce
    • 5.5.2 Miso
    • 5.5.3 Fish sauce
    • 5.5.4 Fermented chili pastes
  • 5.6 Beverages
    • 5.6.1 Kombucha
    • 5.6.2 Wine
    • 5.6.3 Beer
    • 5.6.4 Cider

Chapter 6 Market Microorganism type and Forecast, By Microorganism type, 2021-2032 (USD Billion, Kilo Tons)

  • 6.1 Key trends
  • 6.2 Bacteria
    • 6.2.1 Lactic acid bacteria
    • 6.2.2 Acetobacter aceti
  • 6.3 Yeast
    • 6.3.1 Saccharomyces cerevisiae
    • 6.3.2 Wild yeasts
  • 6.4 Mold
    • 6.4.1 Aspergillus oryzae
    • 6.4.2 Penicillium

Chapter 7 Market Microorganism type and Forecast, By Region, 2021-2032 (USD Billion, Kilo Tons)

  • 7.1 Key trends
  • 7.2 North America
    • 7.2.1 U.S.
    • 7.2.2 Canada
  • 7.3 Europe
    • 7.3.1 Germany
    • 7.3.2 UK
    • 7.3.3 France
    • 7.3.4 Italy
    • 7.3.5 Spain
    • 7.3.6 Rest of Europe
  • 7.4 Asia Pacific
    • 7.4.1 China
    • 7.4.2 India
    • 7.4.3 Japan
    • 7.4.4 South Korea
    • 7.4.5 Australia
    • 7.4.6 Rest of Asia Pacific
  • 7.5 Latin America
    • 7.5.1 Brazil
    • 7.5.2 Mexico
    • 7.5.3 Argentina
    • 7.5.4 Rest of Latin America
  • 7.6 MEA
    • 7.6.1 Saudi Arabia
    • 7.6.2 UAE
    • 7.6.3 South Africa
    • 7.6.4 Rest of MEA

Chapter 8 Company Profiles

  • 8.1 Nestle
  • 8.2 Danone
  • 8.3 The Coca-Cola Company
  • 8.4 PepsiCo
  • 8.5 Anheuser-Busch InBev
  • 8.6 Heineken
  • 8.7 Mondelez International
  • 8.8 Kraft Heinz
  • 8.9 Unilever
  • 8.10 Fonterra Co-operative Group