Global Fermented Foods Market to Grow at 4.77% During 2025-2033, Impelled by Increasing Health Consciousness

January 14, 2025 | Food & Beverages

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The latest report by IMARC Group, titled “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,” finds that the global fermented foods market reached USD 243.6 Billion in 2024. Fermented foods are made through an anaerobic process that involves fermentation by microorganisms to break starch and sugar into lactic, citric, or acetic acids. Some commonly consumed fermented foods include sausages, soy sauce, pickles, kimchi, yogurt, cheeses, tempeh, natto, kombucha, miso, sauerkraut, and balsamic vinegar. The fermentation process provides new flavors and textures to foods while preventing them from spoiling. Moreover, the addition of heat and salt during canning can extend the shelf life of fermented foods. It helps to improve the digestive system by maintaining a proper balance of bacteria in the gut. It also offers various benefits, such as reducing the risk of cardiovascular ailments, minimizing inflammatory bowel disorders, boosting the immune system, and maintaining cognitive health.

Global Fermented Foods Market Trends:

The market is primarily driven by the increasing health consciousness among individuals. This can be attributed to the changing dietary patterns based on the high content of omega-3 fatty acids, essential enzymes, and probiotics. In addition, the growing consumer inclination toward organic, natural, and clean-labeled food products, fermented foods, and beverages that enhance the digestive system by improving the bowel metabolism and immune systems is further escalating the product demand. Moreover, the growing popularity of vegan food and fermented vegan meat products such as tempeh, having similar nutritional value compared to meat-based alternatives, represents another major growth-inducing factor. Apart from this, the increasing consumption of various functional beverages, such as kombucha tea and probiotic fermented milk, is further propelling the market growth. Besides this, various regulatory bodies are introducing safety standards for offering appropriate quality control and maintaining the functionality of fermented foods. Consequently, key players are adopting advanced fermentation technology to produce innovative product variants with enriched flavor and prolonged shelf life, which is also creating a positive market outlook across the globe. Looking forward, the market value is projected to reach USD 383.8 Billion by 2033, expanding at a CAGR of 4.77% during 2025-2033.

Market Summary:

Based on the food type, the market has been classified into fermented dairy products, fermented beverages, fermented confectionery and bakery products, fermented vegetables, and others.
On the basis of the ingredient type, the market has been divided into amino acids, organic acids, vitamins, industrial enzymes, and others.
Based on the fermentation process, the market has been classified into batch, continuous, aerobic, and anaerobic fermentation.
On the basis of the distribution channel, the market has been segmented into supermarkets and hypermarkets, online stores, and others.
Region-wise, the market has been divided into North America (the United States and Canada), Asia Pacific (China, Japan, India, South Korea, Australia, Indonesia, and others), Europe (Germany, France, the United Kingdom, Italy, Spain, Russia, and others), Latin America (Brazil, Mexico, and others), and Middle East and Africa (Turkey, Saudi Arabia, and others).
The competitive landscape of the industry has also been examined in the report, 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 Scope:

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)

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Global Fermented Foods Market to Grow at 4.77% During 2025-2033, Impelled by Increasing Health Consciousness

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