發酵食品市場機會、成長促進因素、產業趨勢分析及預測（2025-2034年）

Fermented Food Market Opportunity, Growth Drivers, Industry Trend Analysis, and Forecast 2025 - 2034

出版日期: 2025年11月04日 | 出版商:

Global Market Insights Inc. | 英文 210 Pages | 商品交期: 2-3個工作天內

價格

簡介目錄

2024 年全球發酵食品市場價值為 1,265 億美元，預計到 2034 年將以 7% 的複合年成長率成長至 2,482 億美元。

發酵食品是透過受控的微生物和酶促過程製成的，該過程利用有益細菌、酵母或黴菌將複雜的化合物分解成更簡單的成分。這種轉化可以提升食品的風味、質地和營養成分，同時延長保存期限。人們對消化健康、免疫力和天然食品保藏的日益關注，推動了注重健康的消費者對發酵產品的需求。功能性食品的日益普及，加上更清晰的標籤和天然發酵產品的出現，持續推動全球市場的擴張。發酵技術的進步也提高了產品的穩定性、安全性和可擴展性，從而促進了傳統發酵食品和植物性發酵食品的更廣泛應用。增強的數位化監控、精準發酵和靶向益生菌的應用，使生產商能夠最佳化發酵條件並減少浪費，從而提升產品品質並實現永續食品生產。

市場範圍
起始年份	2024
預測年份	2025-2034
起始值	1265億美元
預測值	2482億美元
複合年成長率	7%

2024年，傳統發酵食品市場規模達951億美元。其主導地位歸功於消費者長期以來對其的熟悉程度以及深厚的文化內涵。由於傳統發酵過程能夠提升食品的感官和營養品質，因此在乳製品、蔬菜和飲料等發酵產品的生產中仍被廣泛應用。與傳統發酵食品相關的歷史信任和代代相傳的實踐，使其在市場上佔據了相當大的佔有率，尤其是在擁有豐富烹飪傳統和本土發酵文化的地區。

2024年，發酵乳製品市場規模預計將達506億美元。消費者對其廣泛接受的原因在於其產品種類豐富，且具有許多公認的益處，尤其是在促進腸道健康方面。完善的生產體系和消費者對其益生菌特性的信賴，為這些產品的發展提供了有力支撐。此外，受消費者對功能性、健康型飲品日益成長的需求所推動，發酵飲料市場也呈現持續成長態勢。

預計到2024年，美國發酵食品市場規模將達237億美元。隨著消費者日益重視健康、消化平衡和天然營養，美國和加拿大對發酵產品的需求都在增加。發酵乳製品的廣泛應用，以及植物性和清潔標籤產品的日益普及，正在推動該地區市場價值的提升。消費者對便捷即食發酵食品和植物性替代品的日益關注，反映了他們生活方式和偏好的轉變，即更注重健康和永續的食品選擇。

全球發酵食品市場的主要參與者包括安琪酵母股份有限公司、Chobani LLC、達能集團、福爾摩、Geltor、Helain、Impossible Foods Inc.、Kerry Group plc、Lallemand Inc.、Lifeway Foods, Inc.、Nature's Fynd、雀巢公司、Novonesis、Perfect Day, Inc.、Solar Foods、EVERA, Tree發酵食品市場的領導者正採用多種策略來擴大市場佔有率並加強品牌影響力。許多企業正在投資先進的發酵技術，例如精準發酵和生物技術，以提高產品品質和穩定性，同時減少對環境的影響。此外，各公司也正在開發植物性和永續的發酵替代品，以滿足消費者對清潔標籤和純素食產品日益成長的需求，從而實現產品組合的多元化。策略合作和收購正在幫助製造商拓展分銷網路並增強研發能力。

產業生態系分析
- 供應商格局
- 利潤率
- 每個階段的價值增加
- 影響價值鏈的因素
- 中斷
產業影響因素
- 成長促進因素
  - 健康意識日益增強
  - 轉向植物性食品和功能性食品
  - 創新和產品多元化
- 產業陷阱與挑戰
  - 保存期限短和儲存成本增加
  - 複雜的法規使行銷和標籤標註變得複雜。
- 市場機遇
  - 轉向便利的發酵零食
  - 對植物性和低過敏性產品的需求不斷成長
  - 民族與全球發酵風味的新興趨勢
成長潛力分析
監管環境
- 北美洲
- 歐洲
- 亞太地區
- 拉丁美洲
- 中東和非洲
波特的分析
PESTEL 分析
技術與創新格局
- 當前技術趨勢
- 新興技術
價格趨勢
- 按地區
- 依產品
未來市場趨勢
技術與創新格局
- 當前技術趨勢
- 新興技術
專利格局
貿易統計（HS編碼）（註：僅提供重點國家的貿易統計資料）
- 主要進口國
- 主要出口國
永續性和環境方面
- 永續實踐
- 減少廢棄物策略
- 生產中的能源效率
- 環保舉措
碳足跡考量

第4章：競爭格局

介紹
公司市佔率分析
- 按地區
  - 北美洲
  - 歐洲
  - 亞太地區
  - 拉丁美洲
  - MEA
公司矩陣分析
主要市場參與者的競爭分析
競爭定位矩陣
關鍵進展
- 併購
- 合作夥伴關係與合作
- 新產品發布
- 擴張計劃

第5章：市場估算與預測：依技術類型分類，2021-2034年

主要趨勢
傳統發酵
- 細菌發酵
- 酵母發酵
- 黴菌發酵
- 混合培養發酵
精準發酵
- 基因改造微生物
- 蛋白質生產
- 酵素和維生素
- 香精香料化合物生產
生質能發酵
- 單細胞蛋白質生產
- 真菌蛋白質和真菌生質能
- 藻類和微藻
- 廢棄物轉化為生質的技術

第6章：市場估算與預測：依產品分類，2021-2034年

主要趨勢
發酵乳製品
- 優格和發酵乳製品
- 起司及陳年乳製品
- 克菲爾和益生菌飲料
- 植物性乳製品替代品
發酵飲料
- 康普茶與功能飲料
- 發酵蔬果汁
- 酒精發酵飲料
發酵蔬菜和植物性食品
- 酸菜和發酵高麗菜製品
- 泡菜和亞洲發酵蔬菜
- 醃製和酸化蔬菜
- 發酵豆製品
- 新型植物性發酵食品
發酵肉類及蛋白質製品
- 傳統醃製發酵肉類
- 發酵香腸和薩拉米香腸
- 雜交肉類-植物發酵產品
發酵穀物和烘焙產品
- 酸麵包和發酵麵包
- 天貝和發酵豆類
- 發酵穀物製品
無麩質發酵替代品

第7章：市場估計與預測：依地區分類，2021-2034年

主要趨勢
北美洲
- 美國
- 加拿大
- 墨西哥
歐洲
- 德國
- 英國
- 法國
- 西班牙
- 義大利
- 歐洲其他地區
亞太地區
- 中國
- 印度
- 日本
- 澳洲
- 韓國
- 亞太其他地區
拉丁美洲
- 巴西
- 墨西哥
- 阿根廷
- 拉丁美洲其他地區
中東和非洲
- 沙烏地阿拉伯
- 南非
- 阿拉伯聯合大公國
- 中東和非洲其他地區

第8章：公司簡介

Angel Yeast Co., Ltd.
Chobani, LLC
Danone SA
Formo
Geltor
Helain
Impossible Foods Inc.
Kerry Group plc
Lallemand Inc.
Lifeway Foods, Inc.
Nature's Fynd
Nestle SA
Novonesis
Perfect Day, Inc.
Solar Foods
The EVERY Company
TurtleTree
Yakult Group

簡介目錄

Product Code: 15123

The Global Fermented Food Market was valued at USD 126.5 billion in 2024 and is estimated to grow at a CAGR of 7% to reach USD 248.2 billion by 2034.

Fermented foods are created through controlled microbiological and enzymatic processes that involve beneficial bacteria, yeast, or molds, breaking down complex compounds into simpler ones. This transformation enhances the flavor, texture, and nutritional composition of foods while extending shelf life. Increasing awareness of digestive health, immunity, and natural food preservation has fueled the demand for fermented products among health-conscious consumers. The growing preference for functional foods, combined with cleaner labeling and the availability of naturally fermented options, continues to strengthen market expansion across the globe. Technological advancements in fermentation have also elevated product consistency, safety, and scalability, supporting the broader adoption of both traditional and plant-based fermented alternatives. Enhanced digital monitoring, precision fermentation, and the use of targeted probiotics have enabled manufacturers to optimize fermentation conditions and reduce waste, contributing to superior product quality and sustainable food production.

Market Scope
Start Year	2024
Forecast Year	2025-2034
Start Value	$126.5 Billion
Forecast Value	$248.2 Billion
CAGR	7%

The traditional fermentation segment generated USD 95.1 billion in 2024. Its dominance is attributed to long-standing consumer familiarity and deep-rooted cultural significance. This method remains widely used in producing dairy, vegetable, and beverage-based fermented products due to its ability to enhance sensory and nutritional qualities. Historical trust and generational practices associated with traditionally fermented foods continue to sustain their significant market share, especially in regions with rich culinary traditions and local fermentation heritage.

The fermented dairy products segment was valued at USD 50.6 billion in 2024. Their wide acceptance among consumers stems from their variety and established benefits, particularly in promoting gut health. These products are supported by well-developed production systems and consumer confidence in their probiotic attributes. Additionally, fermented beverages are experiencing consistent growth, driven by increasing consumer interest in functional and wellness-oriented drinks aimed at improving overall health.

U.S. Fermented Food Market reached USD 23.7 billion in 2024. Both the U.S. and Canada are witnessing expanding demand for fermented products as consumers prioritize wellness, digestive balance, and natural nutrition. Strong adoption of fermented dairy, along with the growing popularity of plant-based and clean-label options, is boosting market value in the region. The increasing focus on convenient, ready-to-eat fermented foods and plant-derived alternatives reflects shifting consumer lifestyles and preferences toward healthier and more sustainable food options.

Key participants in the Global Fermented Food Market include Angel Yeast Co., Ltd., Chobani, LLC, Danone S.A., Formo, Geltor, Helain, Impossible Foods Inc., Kerry Group plc, Lallemand Inc., Lifeway Foods, Inc., Nature's Fynd, Nestle S.A., Novonesis, Perfect Day, Inc., Solar Foods, The EVERY Company, TurtleTree, and Yakult Group. Leading companies in the Fermented Food Market are employing multiple strategies to expand their market share and strengthen brand presence. Many are investing in advanced fermentation technologies, such as precision fermentation and biotechnology, to enhance product quality and consistency while reducing environmental impact. Firms are also diversifying product portfolios by developing plant-based and sustainable fermented alternatives to meet the rising demand for clean-label and vegan options. Strategic partnerships and acquisitions are helping manufacturers broaden distribution networks and enhance R&D capabilities.

Chapter 1 Methodology & Scope

1.1 Market scope and definition
1.2 Research design
- 1.2.1 Research approach
- 1.2.2 Data collection methods
1.3 Data mining sources
- 1.3.1 Global
- 1.3.2 Regional/Country
1.4 Base estimates and calculations
- 1.4.1 Base year calculation
- 1.4.2 Key trends for market estimation
1.5 Primary research and validation
- 1.5.1 Primary sources
1.6 Forecast model
1.7 Research assumptions and limitations

Chapter 2 Executive Summary

2.1 Industry 360° synopsis
2.2 Key market trends
- 2.2.1 Technology Type
- 2.2.2 Product
- 2.2.3 Regional
2.3 TAM Analysis, 2025-2034
2.4 CXO perspectives: Strategic imperatives
- 2.4.1 Executive decision points
- 2.4.2 Critical success factors
2.5 Future outlook and strategic recommendations

Chapter 3 Industry Insights

3.1 Industry ecosystem analysis
- 3.1.1 Supplier landscape
- 3.1.2 Profit margin
- 3.1.3 Value addition at each stage
- 3.1.4 Factor affecting the value chain
- 3.1.5 Disruptions
3.2 Industry impact forces
- 3.2.1 Growth drivers
  - 3.2.1.1 Rising health and wellness awareness
  - 3.2.1.2 Shift toward plant based and functional foods
  - 3.2.1.3 Innovation and product diversification
- 3.2.2 Industry pitfalls and challenges
  - 3.2.2.1 Short shelf life and storage increase costs
  - 3.2.2.2 Complex regulations complicate marketing and labeling
- 3.2.3 Market opportunities
  - 3.2.3.1 Shift towards convenient fermented snacks
  - 3.2.3.2 Rising demand for plant-based & allergen-friendly options
  - 3.2.3.3 Emerging trend of ethnic & global fermented flavors
3.3 Growth potential analysis
3.4 Regulatory landscape
- 3.4.1 North America
- 3.4.2 Europe
- 3.4.3 Asia Pacific
- 3.4.4 Latin America
- 3.4.5 Middle East & Africa
3.5 Porter's analysis
3.6 PESTEL analysis
3.7 Technology and innovation landscape
- 3.7.1 Current technological trends
- 3.7.2 Emerging technologies
3.8 Price trends
- 3.8.1 By region
- 3.8.2 By product
3.9 Future market trends
3.10 Technology and innovation landscape
- 3.10.1 Current technological trends
- 3.10.2 Emerging technologies
3.11 Patent landscape
3.12 Trade statistics (HS code) ( Note: the trade statistics will be provided for key countries only)
- 3.12.1 Major importing countries
- 3.12.2 Major exporting countries
3.13 Sustainability and environmental aspects
- 3.13.1 Sustainable practices
- 3.13.2 Waste reduction strategies
- 3.13.3 Energy efficiency in production
- 3.13.4 Eco-friendly initiatives
3.14 Carbon footprint consideration

Chapter 4 Competitive Landscape, 2024

4.1 Introduction
4.2 Company market share analysis
- 4.2.1 By region
  - 4.2.1.1 North America
  - 4.2.1.2 Europe
  - 4.2.1.3 Asia Pacific
  - 4.2.1.4 LATAM
  - 4.2.1.5 MEA
4.3 Company matrix analysis
4.4 Competitive analysis of major market players
4.5 Competitive positioning matrix
4.6 Key developments
- 4.6.1 Mergers & acquisitions
- 4.6.2 Partnerships & collaborations
- 4.6.3 New product launches
- 4.6.4 Expansion plans

Chapter 5 Market Estimates and Forecast, By Technology Type, 2021-2034 (USD Billion) (Kilo Tons)

5.1 Key trends
5.2 Traditional Fermentation
- 5.2.1 Bacterial Fermentation
- 5.2.2 Yeast-Based Fermentation
- 5.2.3 Mold Fermentation
- 5.2.4 Mixed Culture Fermentation
5.3 Precision Fermentation
- 5.3.1 Genetically Modified Microorganism
- 5.3.2 Protein production
- 5.3.3 Enzyme & vitamin
- 5.3.4 Flavor & Aroma Compound Production
5.4 Biomass Fermentation
- 5.4.1 Single Cell Protein Production
- 5.4.2 Mycoprotein & Fungal Biomass
- 5.4.3 Algae & Microalgae
- 5.4.4 Waste-to-Biomass Conversion Technologies

Chapter 6 Market Estimates and Forecast, By Product, 2021-2034 (USD Billion) (Kilo Tons)

6.1 Key trends
6.2 Fermented dairy products
- 6.2.1 Yogurt & cultured milk products
- 6.2.2 Cheese & aged dairy products
- 6.2.3 Kefir & probiotic beverages
- 6.2.4 Plant-based dairy alternatives
6.3 Fermented beverages
- 6.3.1 Kombucha & functional beverages
- 6.3.2 Fermented fruit & vegetable juices
- 6.3.3 Alcoholic fermented beverages
6.4 Fermented vegetables & plant foods
- 6.4.1 Sauerkraut & fermented cabbage products
- 6.4.2 Kimchi & asian fermented vegetables
- 6.4.3 Pickled & acidified vegetables
- 6.4.4 Fermented soy products
- 6.4.5 Novel plant-based fermented foods
6.5 Fermented meat & protein products
- 6.5.1 Traditional cured & fermented meats
- 6.5.2 Fermented sausages & salamis
- 6.5.3 Hybrid meat-plant fermented products
6.6 Fermented grain & bakery products
- 6.6.1 Sourdough & fermented breads
- 6.6.2 Tempeh & fermented legumes
- 6.6.3 Fermented cereal products
6.7 Gluten-free fermented alternatives

Chapter 7 Market Estimates and Forecast, By Region, 2021-2034 (USD Billion) (Kilo Tons)

7.1 Key trends
7.2 North America
- 7.2.1 U.S.
- 7.2.2 Canada
- 7.2.3 Mexico
7.3 Europe
- 7.3.1 Germany
- 7.3.2 UK
- 7.3.3 France
- 7.3.4 Spain
- 7.3.5 Italy
- 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 Australia
- 7.4.5 South Korea
- 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 Middle East and Africa
- 7.6.1 Saudi Arabia
- 7.6.2 South Africa
- 7.6.3 UAE
- 7.6.4 Rest of Middle East and Africa