- Organic Acids
Fermentation Chemicals Market size was valued at USD 64.08 billion in 2022 and is poised to grow at a CAGR of 5.3% from 2023-29. Some of the key factors fostering the market growth include increasing manufacturing of antibiotics and steroids, rising demand for nonalcoholic beverages, growing demand from end-user industries, rising environmental concerns, and an increasing number of industrial applications. However, factors such as complicated fermentation processes, side effects of using these chemicals, and high costs are inhibiting market growth. In addition, the improved significance of bio-products is providing huge growth opportunities for the market. The longer a food is held in storage, the lower it becomes in nutrition. Fermented foods are not only ineffective, but they possess harmful properties as well. The consumption of fermented foods increases the risk of developing gastric cancer. When foods ferment or decompose, certain waste products are produced by the bacteria which break down the food. One of these byproducts is alcohol. Many fermented foods, such as soy sauce, contain a significant amount of alcohol. Of course, the alcohol in fermented foods is usually a small quantity but even small amounts of alcohol affect the cells of the body. Hence, the side effects of fermented chemicals hamper the market growth. This report studies global fermentation chemicals market dynamics elaborately to identify the current trends & drivers, future opportunities, and possible challenges to the key stakeholders operating in the market.
Fastest Growing Market
Fermentation has had a long history in human food production and consumption. Fermented foods and beverages can comprise anywhere between 5-40% of the human diet in some populations. Not only is this process beneficial for extending shelf-life for foods and beverages, but also fermentation can enhance nutritional properties in a safe and effective manner. In many developed countries, traditional methods are now replaced with specific technologies for production of fermented foods, and an emerging industrial practice allows for higher quality standardization of food products in the market place. Fermented food products that can enhance nutrition, improve health, and prevent disease on a global level will require consistent fermentation methods, evaluation of nutritional compositions, and food safety testing. Due to changes in fermentation processes and the increased consumption of these products, there is an increase in demand for the market.
2022 is the base year and 2029 is the forecast year.
The report covers the five regions and 15+ countries market data: North America (United States, Canada), Europe (Germany, France, Italy, Spain, and United Kingdom (UK), Asia Pacific (China, India, Japan, Australia & New Zealand), Latin America (Brazil, Mexico, Argentina) and Middle East and Africa (Saudi Arabia, United Arab Emirates, South Africa).
In our report, we provide 12-15 market players’ information into the report. However, based on the client’s request we will provide additional country and regional market players information as well.
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