Report overview
Fermented food are derived by an anaerobic process which involves the application of natural bacteria that feeds on starch and sugar present in the food to produce lactic acid. Probiotics are the bacteria used to ferment traditional foods.
This report aims to provide a comprehensive presentation of the global market for Naturally Fermented Food, with both quantitative and qualitative analysis, to help readers develop business/growth strategies, assess the market competitive situation, analyze their position in the current marketplace, and make informed business decisions regarding Naturally Fermented Food. This report contains market size and forecasts of Naturally Fermented Food in global, including the following market information:
Global Naturally Fermented Food Market Revenue, 2018-2023, 2024-2029, ($ millions)
Global Naturally Fermented Food Market Sales, 2018-2023, 2024-2029, (K MT)
Global top five Naturally Fermented Food companies in 2022 (%)
The global Naturally Fermented Food market was valued at US$ million in 2022 and is projected to reach US$ million by 2029, at a CAGR of % during the forecast period. The influence of COVID-19 and the Russia-Ukraine War were considered while estimating market sizes.
The gaining popularity of probiotics leads a growth of naturally fermented food market which in-turn is driving the fermented food and drinks market.
We surveyed the Naturally Fermented Food manufacturers, suppliers, distributors and industry experts on this industry, involving the sales, revenue, demand, price change, product type, recent development and plan, industry trends, drivers, challenges, obstacles, and potential risks.
Total Market by Segment:
Global Naturally Fermented Food Market, by Type, 2018-2023, 2024-2029 ($ Millions) & (K MT)
Global Naturally Fermented Food Market Segment Percentages, by Type, 2022 (%)
Dairy Products
Vegetables
Health Drinks
Bakery
Confectionery
Others
Global Naturally Fermented Food Market, by Application, 2018-2023, 2024-2029 ($ Millions) & (K MT)
Global Naturally Fermented Food Market Segment Percentages, by Application, 2022 (%)
Supermarket
Convenience Store
Online Stores
Others
Global Naturally Fermented Food Market, By Region and Country, 2018-2023, 2024-2029 ($ Millions) & (K MT)
Global Naturally Fermented Food Market Segment Percentages, By Region and Country, 2022 (%)
North America
US
Canada
Mexico
Europe
Germany
France
U.K.
Italy
Russia
Nordic Countries
Benelux
Rest of Europe
Asia
China
Japan
South Korea
Southeast Asia
India
Rest of Asia
South America
Brazil
Argentina
Rest of South America
Middle East & Africa
Turkey
Israel
Saudi Arabia
UAE
Rest of Middle East & Africa
Competitor Analysis
The report also provides analysis of leading market participants including:
Key companies Naturally Fermented Food revenues in global market, 2018-2023 (Estimated), ($ millions)
Key companies Naturally Fermented Food revenues share in global market, 2022 (%)
Key companies Naturally Fermented Food sales in global market, 2018-2023 (Estimated), (K MT)
Key companies Naturally Fermented Food sales share in global market, 2022 (%)
Further, the report presents profiles of competitors in the market, key players include:
Barry Callebaut
Cargill
DSM
Chr. Hansen
Danone
General Mills
CSK Food Enrichment
ConAgra Foods
TetraPak
Outline of Major Chapters:
Chapter 1: Introduces the definition of Naturally Fermented Food, market overview.
Chapter 2: Global Naturally Fermented Food market size in revenue and volume.
Chapter 3: Detailed analysis of Naturally Fermented Food manufacturers competitive landscape, price, sales and revenue market share, latest development plan, merger, and acquisition information, etc.
Chapter 4: Provides the analysis of various market segments by type, covering the market size and development potential of each market segment, to help readers find the blue ocean market in different market segments.
Chapter 5: Provides the analysis of various market segments by application, covering the market size and development potential of each market segment, to help readers find the blue ocean market in different downstream markets.
Chapter 6: Sales of Naturally Fermented Food in regional level and country level. It provides a quantitative analysis of the market size and development potential of each region and its main countries and introduces the market development, future development prospects, market space of each country in the world.
Chapter 7: Provides profiles of key players, introducing the basic situation of the main companies in the market in detail, including product sales, revenue, price, gross margin, product introduction, recent development, etc.
Chapter 8: Global Naturally Fermented Food capacity by region & country.
Chapter 9: Introduces the market dynamics, latest developments of the market, the driving factors and restrictive factors of the market, the challenges and risks faced by manufacturers in the industry, and the analysis of relevant policies in the industry.
Chapter 10: Analysis of industrial chain, including the upstream and downstream of the industry.
Chapter 11: The main points and conclusions of the report.
