North America Fermented Ingredients Market Report Explored in Latest Research

North America Fermented Ingredients Market by Type, by Application, Form, by Process and Region - Industry Analysis, Size, Share, Growth, Trends, and Forecasts (2016–2021)

North America Fermented Ingredients Market was worth USD 8.07 billion in 2016 and is estimated to grow at a CAGR of 7.9%, to reach USD 11.86 billion by 2021. The fermentation process is conducted in the presence of microorganisms such as yields and bacteria in anaerobic conditions to acquire the desirable or desired chemical product. The nutritional value of the ingredients is biologically enhanced to obtain various health benefits.

The digestive tract requires huge amounts of bacteria for the digestion process to occur properly. Increase in the consumption of antibiotics result in the decline of the gut bacteria and hence digestion problems arise. Use of fermented food products is a solution to this problem. The natural bacteria present in fermented products help the digestion process and results in enhanced nutrient intake.

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Rapid population growth resulted in the demand for processed foods, increase in the demand for fermented ingredients in food and beverage industries to increase the nutritional values and also to increase the shelf life of products are the major factors driving the growth of fermented ingredients market. Increased application of fermentation in the production of beverages is also driving the market growth. Inconsistent availability of raw materials to conduct fermentation and bottlenecks in optimization of process are some of the factors restraining the market growth.

Scope of the report:
• Global, regional and country-level analysis and forecasts of the study market; providing Insights on the major countries/regions in which this industry is blooming and to also identify the regions that are still untapped
• Segment-level analysis in terms of technology, component, and type along with market size forecasts and estimations to detect key areas of industry growth in detail
• Identification of key drivers, restraints, opportunities, and challenges (DROC) in the market and their impact on shifting market dynamics
• Study of the effect of exogenous and endogenous factors that affect the global market; which includes broadly demographic, economics, and political, among other macro-environmental factors presented in an extensive PESTLE Analysis
• Study the micro environment factors that determine the overall profitability of an Industry, using Porter’s five forces analysis for analysing the level of competition and business strategy development
• A comprehensive list of key market players along with their product portfolio, current strategic interests, key financial information, legal issues, SWOT analysis and analyst overview to study and sustain the market environment
• Competitive landscape analysis listing out the mergers, acquisitions, collaborations in the field along with new product launches, comparative financial studies and recent developments in the market by the major companies
• An executive summary, abridging the entire report in such a way that decision-making personnel can rapidly become acquainted with background information, concise analysis and main conclusions
• Expertly devised analyst overview along with Investment opportunities to provide both individuals and organizations a strong financial foothold in the market

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The market for fermented ingredients is categorized based on type, application, form, process and region. On the basis of type, the market is categorized into Amino Acids, Biogas, Organic Acids, Polymers, Industrial Enzymes and Vitamins. Amino acids hold the largest market share due to its increased demand in food and beverage industries. Based on application, the market for fermented ingredients is categorized into Food & Beverages, Pharmaceuticals, Feed, and Paper. Food and beverages segment is further categorized into Bakery, Brewery and Distilling and Dairy Products. Food and beverages industry segment dominate the market due to the increase in demand for processed foods. Based on form, the market is categorized into dry form and liquid form. Fermented ingredients in dry form are projected to be the fastest growing segment. Based on fermentation process, the market is categorized into Batch Fermentation, Continuous Fermentation, Aerobic and Anaerobic Fermentation. Anaerobic fermentation dominates the market share in this segment because of its increased number of applications in beverages industry.

Key points from TOC:
• Introduction
• Research Methodology
• Overview
• Drivers, Restraints, Opportunities, and Challenges Analysis (DROC)
• Market Segmentation
• Strategic Analysis
• Market Leaders' Analysis
• Competitive Landscape
• Market Outlook and Investment Opportunities

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Based on region, the North America Fermented Ingredients Market is segmented into USA and Canada. USA dominates the market due to the increased demand for fermented ingredients in many industries in this region. Canada market is growing rapidly due to the increase in demand for processed dairy products.

Some of the key players in fermented ingredients market are E. I. du Pont de Nemours and Company (U.S.), Dohler Group (Germany), Lallemand Inc. (Canada), Angel Yeast Co. Ltd. (U.S.), Ajinomoto Corporation Inc. (Japan), Koninklijke DSM N.V. (Netherlands), Chr. Hansen A/S (Denmark), and Lonza (Switzerland)


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