Name: Fermented Foods Market Size, Share, Growth and Industry Report
Creator: IMARC Group
License: https://www.imarcgroup.com/privacy-policy
Keywords: Fermented Foods Market Report

Fermented Foods Market Report by Type (Fermented Dairy Products, Fermented Beverages, Fermented Confectionery and Bakery Products, Fermented Vegetables, and Others), Ingredient (Amino Acids, Organic Acid, Vitamins, Industrial Enzymes, and Others), Fermentation Process (Batch Fermentation, Continuous Fermentation, Aerobic Fermentation, Anaerobic Fermentation), Distribution Channel (Supermarkets and Hypermarkets, Online Stores, and Others), and Region 2025-2033

Report Format: PDF+Excel | Report ID: SR112025A3518

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Market Overview :

The global fermented foods market size reached USD 243.6 Billion in 2024. Looking forward, IMARC Group expects the market to reach USD 383.8 Billion by 2033, exhibiting a growth rate (CAGR) of 4.77% during 2025-2033.

Report Attribute	Key Statistics
Base Year	2024
Forecast Years	2025-2033
Historical Years	2019-2024
Market Size in 2024	USD 243.6 Billion
Market Forecast in 2033	USD 383.8 Billion
Market Growth Rate 2025-2033	4.77%

Fermented foods are the product of anaerobic process that involves fermentation by microorganisms to break starch and sugar into lactic acid. They mainly comprise of dairy items, vegetables, health drinks, desserts, confectioneries, etc. Fermented foods aid in improving the digestive system by maintaining a proper balance of bacteria in the gut. Furthermore, they also assist in boosting the immune system, reducing the risk of cardiovascular ailments, minimizing inflammatory bowel disorders, maintaining cognitive health, etc.

Fermented Foods Market Trends:

The rising consumer health consciousness is currently driving the demand for fermented foods based on the high content of probiotics, omega-3 fatty acids, essential enzymes, etc. Moreover, the growing consumer inclination towards natural, organic, and clean-labeled food products is also propelling the market for fermented foods that contain bio-preservatives. Additionally, the increasing penetration of vegan food trends has led to the emergence of fermented vegan meat products, such as tempeh, having similar nutritional value as that of their meat-based alternatives. Moreover, the increasing consumption of numerous functional beverages, such as probiotic fermented milk and kombucha tea, is further catalyzing the global market. Besides this, several regulatory bodies are introducing safety standards for providing appropriate quality control and maintaining the functionality of fermented foods. In the coming years, various advancements in the fermentation technology for producing innovative product variants with enriched flavor and prolonged shelf life will continue to drive the global market for fermented foods.

Key Market Segmentation:

IMARC Group provides an analysis of the key trends in each segment of the global fermented foods market report, along with forecasts at the global, regional and country levels from 2025-2033. Our report has categorized the market based on food type, ingredient type, fermentation process and distribution channel.

Breakup by Food Type:

Fermented Dairy Products
Fermented Beverages
Fermented Confectionery and Bakery Products
Fermented Vegetables
Others

Breakup by Ingredient Type:

Amino Acids
Organic Acid
Vitamins
Industrial Enzymes
Others

Breakup by Fermentation Process:

Batch Fermentation
Continuous Fermentation
Aerobic Fermentation
Anaerobic Fermentation

Breakup by Distribution Channel:

Supermarkets and Hypermarkets
Online Stores
Others

Breakup by Region:

North America
- United States
- Canada
Asia Pacific
- China
- Japan
- India
- South Korea
- Australia
- Indonesia
- Others
Europe
- Germany
- France
- United Kingdom
- Italy
- Spain
- Russia
- Others
Latin America
- Brazil
- Mexico
- Others
Middle East and Africa
- Turkey
- Saudi Arabia
- Others

Competitive Landscape:

The competitive landscape of the industry has also been examined with some of the key players being Ajinomoto Co. Inc., Angel Yeast Co. Ltd., Archer Daniels Midland Company, Cargill Incorporated., Chr. Hansen Holding A/S, Conagra Brands Inc., Danone, Dohler GmbH, General Mills Inc., Kerry Group plc, KeVita Inc (PepsiCo Inc.), Koninklijke DSM N.V., Lallemand Inc., Mars Incorporated, Meiji Holdings Co. Ltd., Mondelez International, Nestlé S.A. and Royal FrieslandCampina N.V.

Report Coverage:

Report Features	Details
Base Year of the Analysis	2024
Historical Period	2019-2024
Forecast Period	2025-2033
Units	Billion USD
Segment Coverage	Food Type, Ingredient Type, Fermentation Process, Distribution Channel, Region
Region Covered	Asia Pacific, Europe, North America, Latin America, Middle East and Africa
Countries Covered	United States, Canada, Germany, France, United Kingdom, Italy, Spain, Russia, China, Japan, India, South Korea, Australia, Indonesia, Brazil, Mexico, Turkey, Saudi Arabia
Companies Covered	Ajinomoto Co. Inc., Angel Yeast Co. Ltd., Archer Daniels Midland Company, Cargill Incorporated., Chr. Hansen Holding A/S, Conagra Brands Inc., Danone, Dohler GmbH, General Mills Inc., Kerry Group plc, KeVita Inc (PepsiCo Inc.), Koninklijke DSM N.V., Lallemand Inc., Mars Incorporated, Meiji Holdings Co. Ltd., Mondelez International, Nestlé S.A. and Royal FrieslandCampina N.V.
Customization Scope	10% Free Customization
Post-Sale Analyst Support	10-12 Weeks
Delivery Format	PDF and Excel through Email (We can also provide the editable version of the report in PPT/Word format on special request)

Key Questions Answered in This Report:

How has the global fermented foods market performed so far and how will it perform in the coming years?
What has been the impact of COVID-19 on the global fermented foods market?
What are the key regional markets?
What is the breakup of the market based on the food type?
What is the breakup of the market based on the ingredient type?
What is the breakup of the market based on the fermentation process?
What is the breakup of the market based on the distribution channel?
What are the various stages in the value chain of the industry?
What are the key driving factors and challenges in the industry?
What is the structure of the global fermented foods market and who are the key players?
What is the degree of competition in the industry?

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