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Fermented Foods Market 2019: Size, Shares, Trends, Applications, Analysis and 2029 Forecast Research Report

Feb 4th 2020 at 4:40 AM

Fermented Foods Market: Market Outlook

Fermented foods are the product of the fermentation process of the original foods with the help of microorganisms such as bacteria and yeast. Fermented foods contain the probiotics, omega 3 fatty acids and other enzymes which provide several benefits to the human body. Probiotics are the most vital part of fermented foods which present in fermented foods naturally and offers numerous health benefits. Consumption of fermented foods can improve the digestion process and as well as help to prevent the number of diseases.

During the fermentation process, microorganism such as bacteria and yeast produce acetic acid, alcohol, and lactic acid which retain the nutrients and prevent the body from sickness. Lactic acid presents in fermented foods is act as a bio preservatives by reducing the pH and stops the growth of harmful bacteria. Other health benefits offered by fermented foods are prevention from pylori infection, liver disease, inflammatory bowel disease, arthritis, lactose intolerance and can also reduce social anxiety.

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Rising awareness of health consciousness across the world is driving the global fermented foods market

Fermented foods market is driven by the consumer’s preference towards the health consciousness and growing awareness of organic and natural food products. Fermented foods have been used since centuries but consumption was not on increasing rate but at present consumers are moving towards the chemical-free foods and demand for fermented foods are increasing. Furthermore, fermented foods are presumed to be the fully organic food due to the presence of probiotics and bio preservatives which is also the key factor which is driving the global fermented foods market.

During the fermentation process, the microorganism produces the bio-product which sometimes negatively affect the body. For example, high consumption of fermented soy foods can increase the risk of gastric cancer which is one of the restraining factors for the global fermented foods market. Moreover, the fermentation process produces Ammonia which is sometimes harmful to the human body. This is also one of the major challenges for the fermentation foods market which need to be the overcome.

Global Fermented Foods Market Segmentation

On the basis of food type, global fermented foods market is segmented as:

  • Dairy Products
    • Yogurt
    • Cheese
    • Kefir
    • Others
  • Beverages
    • Wine
    • Beer
    • Juice
    • Herbal Tea
    • Soda
    • Others
  • Bakery and confessionary
    • Breads
    • Cakes
    • Chocolate
    • Others
  • Others

On the basis of distributional channel, global fermented foods market is segmented as

  • Hypermarkets/Supermarkets
  • Retail Stores
  • Departmental Stores
  • Online Sales

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Global Fermented Foods Market: Key Players

Some of the major players of the global fermented foods market are Archer Daniels Midland Company, Ajinomoto Inc, Angel Yeast Co. Ltd., CSK Food Enrichment B.V., Cargill, DSM, Novozymes a/s, Conagra foods inc, Dohler GmbH, General Mills Inc., etc.

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