Fermented Ingredients Market Is Poised To Reach 35.63 Billion USD by 2022

CITY – Northbrook, Country -USA, 2020-Mar-30 — /EPR Network/

The global fermented ingredients market size is projected to reach a value of USD 35.63 Billion by 2022 at a CAGR of 9.0% from 2017. The market is driven by factors such as a rise in awareness among consumers toward quality fermented food ingredients, growth in bio-ethanol & antibiotics industry. The high growth potential in emerging markets and untapped regions provide new growth opportunities for the market players.

Browse 106 market data tables and 53 figures spread through 159 pages and in-depth TOC on “Fermented Ingredients Market – Global Forecast to 2022”

The polymer segment is projected to grow at the highest CAGR from 2017 to 2022, owing to the increase in popularity of polysaccharides across various commercial applications such as the stabilization of foods and the production of several industrial and pharmaceutical compounds.

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Advanced amino acids and enzymes used in personal care applications are responsible for the enhanced features and results of personal care products, which in turn has led to the increase in demand for fermented ingredients in the personal care industry. Currently, many key manufactures of personal care products use fermented ingredients in their products due to the economy and enhanced features offered by fermented ingredients.

In the Asia-Pacific region, the high population-based countries such as China and India are expected to drive the market for fermented ingredients during the forecast period. There is an increase in demand for high-quality food and personal care products, which is accelerating the demand for quality fermented ingredients in this region. Moreover, growth in preferences of Asia-Pacific consumers toward products with health benefits is anticipated to pose a great demand for fermented ingredients in this region.

This report includes a study of marketing and development strategies, along with the product portfolios of leading companies. These leading companies include Chr. Hansen (Denmark), Angel Yeast Co. Ltd. (U.S.), Koninklijke DSM N.V (Netherlands), E. I. du Pont de Nemours and Company (U.S.), and Döhler (Germany), Lallemand Inc. (Canada) and Lonza (Switzerland).

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