Europe Fermented Ingredients Market Outlook, 2028

The European fermented ingredient market has benefited in recent years from greater consumer knowledge of the benefits of fermented ingredients as well as the rise of the food and beverage sector. Digestive disorders, rising obesity rates, and expanding consumer health awareness are the primary reasons driving the market's rise. Because the fermented substances are sour, they may aid digestion. Furthermore, because these chemicals are used in food preservation, many companies use them to extend the shelf life of their products. This has a positive impact on market growth. The rise in alcohol consumption in Europe is one of the primary factors in the industry's expansion. Beer is the most widely consumed alcoholic beverage. Because it is made by fermenting diverse grains such as rice and wheat, higher beer consumption would aid market growth. Product demand is increasing as a result of greater environmental consciousness, environmentally friendly manufacturing practises, and many health benefits. Consumers in Europe are increasingly conscious about the ingredients used in food and beverages. Fermentation provides a natural and clean-label solution for various products. Fermentation ingredients, such as cultures and starters, are used to enhance the flavor, texture, and shelf life of food products without relying on artificial additives or preservatives. Furthermore, fermentation ingredients play a vital role in the production of pharmaceutical products, including antibiotics, vaccines, and therapeutic proteins. Europe has a well-established pharmaceutical industry, and the demand for fermentation ingredients is driven by the need for cost-effective and sustainable manufacturing processes in this sector. Advances in biotechnology and fermentation processes have enabled the development of new and improved fermentation ingredients. Ongoing research and development efforts in Europe, coupled with investments in biotechnology startups and collaborations between academia and industry, are driving innovation in the fermentation ingredients market.

According to the research report, “Europe Fermented Ingredients Market, Outlook, 2028, the market is expected to add USD 4.98 Billion from 2023 to 2028. Europe has a strong system of geographical indications and protected designations of origin, which provide legal protection and recognition to certain food and beverage products based on their geographic origin and traditional production methods. Fermented products with PDO or PGI status, such as Champagne, Parmigiano-Reggiano cheese, and Belgian lambic beer, have a unique identity and are highly sought after in the European market. Europe offers a diverse range of fermented products, reflecting the region's cultural and culinary diversity. Each country and even specific regions within countries have their own unique fermented specialties. For instance, France is renowned for its cheese and wine, Germany for its sauerkraut and beer, and Greece for its yogurt and feta cheese. This wide variety of fermented products contributes to the richness and uniqueness of the European market. Europe has robust regulations and standards in place to ensure food safety, quality, and labeling accuracy. This regulatory framework creates a sense of trust and confidence in the fermented ingredients market. The European Food Safety Authority (EFSA) plays a vital role in setting scientific standards and providing guidance on the safety and use of fermentation ingredients, further enhancing the market's reliability. Furthermore, Europe is known for its emphasis on quality and craftsmanship. The fermented ingredients market in Europe includes a wide range of premium and artisanal products. Artisanal producers often follow traditional fermentation techniques and use high-quality, locally sourced ingredients. These products are valued for their unique flavors, textures, and production methods, catering to consumers who appreciate the artistry and authenticity of fermentation.

In Europe, fermented ingredients are subject to various government rules and regulations to ensure food safety, quality, and consumer protection. The EU has established comprehensive food safety regulations to ensure the safety of all food products, including fermented ingredients. The General Food Law Regulation (EC) No 178/2002 sets out the general principles and requirements of food law, including traceability, risk assessment, and labeling. The EU Regulation (EC) No 1333/2008 on food additives establishes rules for the use of food additives, including those used in fermented ingredients. It provides a list of authorized food additives, their conditions of use; maximum permitted levels, and labeling requirements. The EU Regulation (EU) No 1169/2011 on the provision of food information to consumers establishes rules for food labeling, including fermented ingredients. It requires clear and accurate labeling of ingredients, allergens, nutritional information, and any specific warnings or instructions related to the product.

Germany is one of the largest markets of fermented ingredients in Europe followed by UK and France. Germany has a rich history and tradition of consuming fermented foods. Sauerkraut, is a popular traditional German dish made from fermented cabbage. This cultural affinity for fermented foods has contributed to a strong demand for fermented ingredients in the country. Germany has a diverse range of fermented food and beverage products. These include not only sauerkraut but also other fermented vegetables, dairy products like yogurt and kefir, fermented bread, beer, and various types of pickles. This wide variety of fermented products has cultivated a market that is receptive to different fermented ingredients. Germany places a high value on sustainable and natural food production methods. Fermentation is considered a natural and traditional method of food preservation and flavor development. It aligns with the growing consumer preference for clean label products, free from artificial additives and preservatives. Fermented ingredients are often perceived as wholesome and sustainable, appealing to environmentally conscious consumers. Germany has a well-developed food industry and a high level of consumer awareness regarding food quality and safety. This awareness extends to the benefits of fermented foods and their ingredients. Food manufacturers in Germany are adept at incorporating fermented ingredients into their products, catering to the demands of the market.

The product type of the market includes amino acids, organic acids, biogas, polymer, vitamins, antibiotics, and industrial enzymes. The amino acid is leading the market of Europe in 2022. They are the building blocks of proteins, which are essential for growth, development, and repair of tissues. Amino acids are also involved in many other important bodily functions, such as metabolism, immunity, and nerve function. Europe has witnessed a growing demand for clean label and natural ingredients in food and beverages. Consumers are increasingly seeking products with recognizable and natural ingredients. Amino acids derived from fermentation offer a natural and clean label solution, as they can be obtained from organic and non-GMO sources. Fermented amino acids align with the consumer preference for natural and sustainable products, contributing to their dominance in the European market. Amino acids play a crucial role in enhancing flavors and taste profiles in various food and beverage products. They can improve the overall taste, balance, and depth of flavors. By adding specific amino acids, manufacturers can create unique and desirable flavor profiles in fermented products. This flavor-enhancing property of amino acids contributes to their dominance in the European market, where consumers value high-quality and flavorful food experiences. Furthermore, the polymer product is expected to register highest CAGR of the market in Europe.

Food and Beverages industries are playing vital role in the development of fermented ingredients in Europe. The food and beverages industries are constantly seeking new and innovative ingredients to meet consumer demands and preferences. Fermented ingredients offer unique flavors, textures, and health benefits, making them attractive options for product development. The industry invests in research and development to explore the potential of fermented ingredients and create novel food and beverage offerings. Furthermore, here is a growing consumer demand for natural, healthy, and sustainable food options. Fermented ingredients align with these preferences, as they are often perceived as wholesome, natural, and beneficial for gut health. The food and beverages industries recognize this demand and incorporate fermented ingredients into a wide range of products to cater to health-conscious consumers. The pharmaceutical industry in Europe is expanding significantly and is expected to register significant CAGR of the market. Biopharmaceuticals, which include products such as vaccines, antibodies, and therapeutic proteins, are experiencing significant growth in the pharmaceutical industry. Fermentation plays a crucial role in the production of these biopharmaceuticals. Many biopharmaceutical drugs are produced using genetically engineered microorganisms that undergo fermentation to produce the desired therapeutic proteins. As the demand for biopharmaceuticals continues to rise, the need for fermented ingredients as a key component in their production also increases. Fermented ingredients are increasingly being explored for their potential therapeutic applications beyond traditional pharmaceuticals. Research is being conducted to harness the beneficial properties of fermented ingredients for drug delivery systems, bioactive compounds, and personalized medicine. The pharmaceutical industry is investing in the development of these novel therapies, which rely on fermented ingredients for their production, leading to an increased demand in the market.

The form type, of the market includes dry and liquid, dry form is most commonly used as fermented ingredients in Europe. Dry forms of fermented ingredients offer convenience and extended shelf stability compared to their liquid counterparts. They have a longer shelf life, making them easier to store and transport. Dry forms are less prone to spoilage and microbial growth, ensuring the preservation of the fermented product's quality and characteristics over time. Dry forms of fermented ingredients offer versatility in their application. They can be used in various food and beverage formulations, including bakery products, sauces, snacks, beverages, and supplements. Dry forms allow for precise control over the dosage and distribution of the fermented ingredient, enabling manufacturers to achieve consistent product quality across different batches. During the forecast period the liquid form is expected to register highest CAGR of the market. Based on process the market is segmented into batch fermentation and continuous fermentation. The batch fermentation process is commonly used in the production of goods. The batch fermentation process is adaptable and can be applied to a diverse range of fermented ingredients. It is used for the production of various products, including enzymes, organic acids, vitamins, flavors, and other specialty ingredients. The European market for fermented ingredients encompasses a wide range of applications, and the batch fermentation process allows for the production of multiple products to meet diverse industry needs. Furthermore, Batch fermentation offers good control over the fermentation process parameters, such as temperature, pH, nutrient addition, and oxygen supply. This control enables manufacturers to optimize the growth and activity of the microorganisms involved in fermentation and ensures consistent product quality. Adjustments and optimizations can be made during each batch to maintain optimal conditions for fermentation.

Major companies present in the market:

Ajinomoto Co., Inc., BASF SE , Royal DSM N.V., Lonza Group AG , Evonik Industries AG, Associated British Foods plc, Dohler Group SE, DuPont de Nemours, Inc, The Archer-Daniels-Midland Company, Lallemand Inc., Kerry Group plc , Bakels Group, Chr. Hansen Holding A/S, ROquette Group, Novozymes A/S, Eastman Chemical Company, EnviTec Biogas AG, The Dow Chemical Company, Angelyeast Co., Ltd.

Considered in this report

• Geography: Europe
• Historic year: 2017
• Base year: 2022
• Estimated year: 2023
• Forecast year: 2028

Aspects covered in this report

• Europe Fermented Ingredients market with its value and forecast along with its segments
• Country-wise Fermented Ingredients market analysis
• On-going trends and developments
• Top profiled companies
• Strategic recommendation

Countries Covered in the report:

• Germany
• United Kingdom
• France
• Italy
• Spain
• Russia

By Product Type:

• Amino Acids
• Organic Acids
• Biogas
• Polymer
• Vitamins
• Antibiotics
• Industrial Enzymes

By Application:

• Food and Beverages
• Feed
• Pharmaceutical
• Paper
• Personal Care
• Biofuel
• Textile & Leather

By Form:

• Dry
• Liquid

By Process:

• Batch Fermentation
• Continuous Fermentation

By Process on the basis of Oxygen:

• Aerobic Fermentation
• Anaerobic Fermentation

Intended audience:

This report can be useful to industry consultants, manufacturers, suppliers, associations & organizations related to Fermented Ingredients industry, government bodies and other stakeholders to align their market-centric strategies. In addition to marketing & presentations, it will also increase competitive knowledge about the industry.