North America Fermented Flavor and Fragrance Ingredients Market Forecast to 2030 - Regional Analysis - By Type and Application

The North America fermented flavor and fragrance ingredients market was valued at US$ 377.49 million in 2022 and is expected to reach US$ 773.91 million by 2030; it is estimated to register a CAGR of 9.4% from 2022 to 2030.

Rising Sustainability Concerns Fuel North America Fermented Flavor and Fragrance Ingredients Market

Over the past few years, climate change has affected the earth's natural ecosystems and posed a significant threat to the well-being of people. Thus, consumers are becoming conscious of the environmental impact associated with the products they use and assert a preference for sustainable ones. They are willing to pay extra for products and services from companies committed to sustainability principles, such as a positive environmental and social impact. Thus, the industry's practices are evolving to meet the health-consciousness of consumers and demands for sustainability and environmental benefits.

Flavors and fragrances made via synthetic extraction processes consist of chemicals and other fossil fuels, which can harm the environment and human health. The flavors and fragrances made using fossil fuels increase carbon (CO2) emissions and greenhouse gas emissions. For instance, synthetic vanilla flavor called vanillin is significantly more used flavor than natural vanilla flavors owing to its affordability and availability. But vanillin is synthetically manufactured from fossil fuel and wood pulp. Moreover, the yield of natural vanilla flavor extracted from vanilla pods is extremely low. It takes 500 Kg of vanilla pods to obtain 1 Kg of flavor.

Thus, both the traditionally used natural process and synthetic process of flavors and fragrances are not sustainable. Similarly, the production of raspberry aroma by farming would require more than 100 metric ton of raspberries, which translates to ~40 football fields of cultivated acreage-a highly unsustainable use of land. Thus, the production of synthetic ingredients as well as traditionally produced natural ingredients can harm the environment.

Fermentation is an alternative technology developed to produce flavors and fragrances through sustainable methods and is also considered "natural." According to the US Environmental Protection Agency (EPA), Bioengineering for Pollution Prevention study, fermentation is a more sustainable method of production than traditional chemical synthesis because it is more resource-efficient and generates fewer byproducts.

Thus, the flavors and fragrances produced by fermentation do not harm the environment and are labeled as natural and sustainable ingredients. Thus, rising sustainability concerns among end-use industries such as food & beverages, perfumeries, cosmetics, and personal care boost the demand for fermented flavors and fragrances across the globe, thereby favoring the market growth.

North America Fermented Flavor and Fragrance Ingredients Market Overview

North America holds a prominent share of the global fermented flavor and fragrance ingredients market. The expanding role of biotechnology in producing flavors and fragrances is considered one of the major factors contributing to the market growth. Moreover, the well-established end-use industry in the region boosts the demand for flavors and fragrances, as these additives are suitable for various industries such as food & beverages, personal care and cosmetics, perfumes and fragrances, and home care products. Also, flavors and fragrances derived from fermentation technology are considered 'natural' by the Food and Drugs Administration (FDA) which drives its demand in food & beverages industry.

Furthermore, the rising awareness about the hazardous effects of synthetic flavors and fragrances boosts the demand for natural flavors and fragrances. Additionally, government authorities, such as the WHO and FDA, have recognized the hazardous effects of synthetic additives and have laid down guidelines for manufacturers that use such ingredients in food products.

As a result, the demand for clean-label products has surged owing to increasing health consciousness among consumers, and the demand for fermented flavors and fragrances has picked up pace in the region. Similar to the food & beverage industry, the demand for clean-label ingredients is also increasing among cosmetic and personal care products manufacturers. Thus, the factors mentioned above contribute to the growth of the fermented flavor and fragrance ingredients market in North America.

North America Fermented Flavor and Fragrance Ingredients Market Revenue and Forecast to 2030 (US$ Million)

North America Fermented Flavor and Fragrance Ingredients Market Segmentation

The North America fermented flavor and fragrance ingredients market is categorized into type, application, and country.

Based on type, the North America fermented flavor and fragrance ingredients market is divided into fruity, floral, woody, blends, and others. The fruity segment held the largest North America fermented flavor and fragrance ingredients market share in 2022.

In terms of application, the North America fermented flavor and fragrance ingredients market is categorized into food and beverages, personal care products, cosmetics, and others. The others segment held the largest North America fermented flavor and fragrance ingredients market share in 2022.

By country, the North America fermented flavor and fragrance ingredients market is segmented into the US, Canada, and Mexico. The US dominated the North America fermented flavor and fragrance ingredients market share in 2022.

Jeneil Biotech Inc, Dohler GmbH, Takasago International Corp, Givaudan SA, BASF SE, Firmenich International SA, Amyris Inc, Conagen Inc, and Evolva Holding SA are some of the leading companies operating in the North America fermented flavor and fragrance ingredients market.