自然发酵食品市场机会、成长动力、产业趋势分析及 2025 - 2034 年预测

2024年，全球天然发酵食品市场规模达463亿美元，预计2034年将以6.6%的复合年增长率成长，达到870亿美元。这一增长反映出消费者正逐渐转向以健康为导向的饮食习惯，这主要源于他们对天然、营养丰富的食品的渴望，这些食品有助于促进消化系统和免疫系统健康。随着消费者对整体健康意识的日益增强，越来越多的消费者开始倾向于将发酵作为关键营养元素的饮食。在北美、欧洲和亚太部分地区等不同地区，受饮食偏好和健康生活方式的影响，发酵食品的消费量正在上升。

该市场在更广泛的功能性食品领域中扮演着重要的角色，而该领域也正经历同步成长。消费者，尤其是年轻消费者，青睐那些加工程度最低、不含合成防腐剂且天然保存的食品。这种偏好正在塑造包装食品的未来，而发酵通常被视为手工品质和真实性的象征。风味创新、清洁标籤行销以及便利、即食或即饮的发酵食品日益普及，正在增强这些产品的吸引力。零售商和食品服务提供者正在扩展其产品组合，以涵盖更多发酵食品选择，以满足人们对符合健康趋势的传统和现代产品的需求。

就产品细分而言，天然发酵食品市场包括乳製品、发酵蔬菜、饮料、豆製品、谷物、肉类和鱼类以及其他产品。其中，乳製品在2024年占据了最大的市场份额，占总市场份额的29.8%。预计到2034年，该细分市场的复合年增长率将达到6.4%。发酵乳製品的主导地位源自于其在日常饮食中的长期存在，并得益于精简的生产流程和完善的供应链。这些产品受益于消费者的高度信任以及透过现代零售体系的广泛普及。

根据发酵类型，市场可分为乳酸发酵、酒精发酵、醋酸发酵、碱性发酵和其他发酵。乳酸发酵占据最大份额，到2024年贡献了总市场价值的45.2%。预计它也将成为成长最快的领域，到2034年复合年增长率将达到6.7%。这种方法因其能够以最少的加工保存食物、改善风味并提升营养成分而广受好评。它支持富含益生菌的食品的开发，这些食品有助于促进消化系统健康，并符合消费者对清洁标籤和肠道友善产品日益增长的兴趣。

从通路来看，市场可分为超市和大卖场、便利商店、专卖店、线上零售、直销和其他通路。超市和大卖场占据主导地位，2024 年销售额达 140 亿美元。它们的成功归功于丰富的产品种类、更高的货架可见度以及极具竞争力的定价策略。这些门市能够满足大量客流，并提供多样化的发酵产品，既能吸引主流消费群体，也能吸引小众消费群体。

从地区来看，美国引领北美市场，2024 年估值达 67 亿美元。预计到 2034 年，该市场的复合年增长率将达到 6.3%。美国强大的食品生产基础设施和发酵技术的创新推动了这一成长。清洁标籤产品的普及以及人们对肠道健康益处的日益关注，进一步刺激了需求。传统食品製造商和新兴品牌都在提升其在该领域的影响力，提供多样化的产品线，以满足消费者对有机和植物性食品不断变化的偏好。

塑造全球自然发酵食品市场的关键参与者包括雀巢公司、达能公司、养乐多本社株式会社、通用磨坊公司和Chobani有限责任公司。这些公司以其丰富的行业经验、强大的产品组合和全球分销能力而闻名。他们对品质和创新的承诺使其成为满足全球对自然发酵食品解决方案日益增长的需求的领导者。

目录

第一章：方法论与范围

第二章：执行摘要

第三章：行业洞察

• 产业生态系统分析
• 川普政府关税
  • 对贸易的影响
    • 贸易量中断
    • 报復措施
  • 对产业的影响
    • 供给侧影响（原料）
      • 主要材料价格波动
      • 供应链重组
      • 生产成本影响
    • 需求面影响（售价）
      • 价格传导至终端市场
      • 市占率动态
      • 消费者反应模式
  • 受影响的主要公司
  • 策略产业反应
    • 供应链重组
    • 定价和产品策略
    • 政策参与
  • 展望与未来考虑
• 贸易统计资料（HS 编码） 註：以上贸易统计仅提供主要国家。
  • 2021-2024年主要出口国
  • 2021-2024年主要进口国
• 产业价值链分析
  • 原物料采购
  • 发酵过程分析
  • 加工製造
  • 包装和分销
  • 零售和消费者访问
• 技术格局
  • 传统发酵工艺
  • 现代发酵技术
  • 发酵剂培养创新
  • 精准发酵
  • 新兴技术
• 市场动态
  • 市场驱动因素
    • 对肠道健康和消化健康的需求不断增长
    • 消费者对清洁标籤和低加工食品的偏好日益增长
    • 提高对益生菌益处的认识
  • 市场限制
    • 发酵和包装技术的进步
    • 透过电子商务和专卖店扩大分销
  • 市场机会
    • 产品创新与开发
    • 新兴市场的扩张
    • 电子商务成长
    • 清洁标籤和天然成分趋势
  • 市场挑战
    • 维护微生物安全
    • 扩展传统流程
    • 消费者教育
    • 生产方法标准化
• 监管框架和标准
  • 全球法规
  • 食品安全标准
  • 标籤要求
  • 健康声明法规
  • 法规对市场成长的影响
• 消费者行为分析
  • 消费者人口统计
  • 购买模式
  • 偏好因素
  • 健康认知与意识
  • 文化对消费的影响
• 永续性和环境方面
  • 永续采购实践
  • 减少废弃物和增值。
  • 生产中的能源效率
  • 环保包装倡议
  • 碳足迹考量
• 大环境分析
• 波特五力分析

第四章：竞争格局

• 介绍
• 战略框架
  • 併购
  • 合资与合作
  • 新产品开发
  • 扩张策略
• 竞争基准测试
• 供应商格局
• 竞争定位矩阵
• 战略仪表板
• 品牌定位与消费者认知分析
• 新参与者的市场进入策略

第五章：市场规模及预测：依产品类型 2021 - 2034

• 主要趋势
• 乳製品
  • 优格
  • 起司
  • 克菲尔
• 酸菜
  • 泡菜
  • 酸菜
  • 泡菜
  • 其他的
• 发酵饮料
  • 康普茶
  • 格瓦斯
  • 发酵果汁
  • 其他的
• 发酵豆製品
  • 豆豉
  • 味噌
  • 纳豆
  • 其他的
• 发酵谷物和谷类
  • 酸麵包
  • 印度蒸米糕和印度薄饼
  • 其他的
• 发酵肉类和鱼类
  • 发酵香肠
  • 发酵鱼製品
  • 其他的
• 其他的

第六章：市场规模及预测：依发酵类型，2021 - 2034

• 主要趋势
• 乳酸发酵
• 酒精发酵
• 醋酸发酵
• 碱性发酵
• 其他的

第七章：市场规模及预测：按配销通路，2021 - 2034

• 主要趋势
• 超市和大卖场
• 便利商店
• 专卖店
• 网路零售
• 直销
• 其他的

第八章：市场估计与预测：按地区，2021 - 2034 年

• 主要趋势
• 北美洲
  • 我们
  • 加拿大
• 欧洲
  • 德国
  • 英国
  • 法国
  • 西班牙
  • 义大利
  • 欧洲其他地区
• 亚太地区
  • 中国
  • 印度
  • 日本
  • 澳洲
  • 韩国
  • 亚太其他地区
• 拉丁美洲
  • 巴西
  • 墨西哥
  • 阿根廷
  • 拉丁美洲其他地区
• 中东和非洲
  • 沙乌地阿拉伯
  • 南非
  • 阿联酋
  • 中东和非洲其他地区

第九章：公司简介

• Danone SA
• Nestle SA
• General Mills, Inc.
• Yakult Honsha Co., Ltd.
• Chobani, LLC
• Kikkoman Corporation
• Chr. Hansen Holding A/S
• DSM NV
• Kerry Group
• Lallemand Inc.
• Ajinomoto Co., Inc.
• Tetra Pak International SA
• Wildbrine
• Farmhouse Culture
• GT's Living Foods
• The Kraft Heinz Company
• Lifeway Foods, Inc.
• Suja Life, LLC
• Health-Ade LLC

The Global Naturally Fermented Food Market was valued at USD 46.3 billion in 2024 and is estimated to grow at a CAGR of 6.6% to reach USD 87 billion by 2034. This growth reflects a larger consumer shift toward wellness-driven eating habits, driven by the desire for natural, nutrient-dense foods that support digestive and immune health. With increasing interest in maintaining overall well-being, more consumers are gravitating toward diets that incorporate fermentation as a key element of nutrition. Across various regions, including North America, Europe, and parts of Asia-Pacific, fermented food consumption is on the rise, influenced by evolving dietary preferences and health-conscious lifestyles.

The market plays a significant role within the broader functional food segment, which is experiencing a parallel surge. Consumers, particularly younger demographics, are drawn to foods that are minimally processed, free from synthetic preservatives, and naturally preserved. This preference is shaping the future of packaged foods, with fermentation often viewed as a symbol of artisanal quality and authenticity. Innovation in flavor profiles, clean-label marketing, and the rising availability of convenient, ready-to-eat or drink fermented options are strengthening the appeal of these products. Retailers and food service providers are expanding their portfolios to include more fermented choices, meeting demand for both traditional and modern products that align with wellness trends.

In terms of product segmentation, the naturally fermented food market includes dairy products, fermented vegetables, beverages, soy-based products, cereals and grains, meat and fish, along with other items. Among these, dairy products represented the largest share of the market in 2024, accounting for 29.8% of the total. This segment is projected to grow at a CAGR of 6.4% through 2034. The dominance of fermented dairy stems from its long-standing presence in daily diets, supported by streamlined manufacturing processes and well-established supply chains. These products benefit from a high level of consumer trust and wide accessibility through modern retail systems.

Based on fermentation type, the market is divided into lactic acid, alcoholic, acetic acid, alkaline, and others. Lactic acid fermentation holds the largest share, contributing 45.2% of the total market value in 2024. It is also anticipated to be the fastest-growing segment, with a projected CAGR of 6.7% by 2034. This method is widely valued for its ability to preserve food, improve flavor, and enhance nutritional content with minimal processing. It supports the development of probiotic-rich foods that promote digestive health and align with growing consumer interest in clean-label and gut-friendly products.

When examining distribution channels, the market is categorized into supermarkets and hypermarkets, convenience stores, specialty stores, online retail, direct sales, and others. Supermarkets and hypermarkets dominate this space, generating USD 14 billion in sales in 2024. Their success is attributed to expansive product offerings, greater shelf visibility, and competitive pricing strategies. These outlets cater to large volumes of foot traffic and offer a wide range of fermented products, appealing to both mainstream and niche consumer groups.

Regionally, the United States leads the North American market, with a valuation of USD 6.7 billion in 2024. It is forecast to grow at a CAGR of 6.3% through 2034. The country's robust food production infrastructure and innovation in fermentation techniques contribute to this growth. The popularity of clean-label products and rising awareness around the benefits of gut health are further fueling demand. Both legacy food manufacturers and emerging brands are enhancing their presence in the space, offering diverse product lines that cater to evolving consumer preferences for organic and plant-based options.

Key players shaping the global naturally fermented food market include Nestle S.A., Danone S.A., Yakult Honsha Co., Ltd., General Mills, Inc., and Chobani, LLC. These companies are recognized for their extensive industry experience, strong product portfolios, and global distribution capabilities. Their commitment to quality and innovation positions them as leaders in meeting the growing global appetite for naturally fermented food solutions.

Table of Contents

Chapter 1 Methodology & Scope

• 1.1 Market scope & definition
• 1.2 Base estimates & calculations
• 1.3 Forecast calculation
• 1.4 Data sources
  • 1.4.1 Primary
  • 1.4.2 Secondary
    • 1.4.2.1 Paid sources
    • 1.4.2.2 Public sources
• 1.5 Primary research and validation
  • 1.5.1 Primary sources
  • 1.5.2 Data mining sources

Chapter 2 Executive Summary

• 2.1 Industry synopsis, 2021-2034

Chapter 3 Industry Insights

• 3.1 Industry ecosystem analysis
• 3.2 Trump administration tariffs
  • 3.2.1 Impact on trade
    • 3.2.1.1 Trade volume disruptions
    • 3.2.1.2 Retaliatory measures
  • 3.2.2 Impact on the industry
    • 3.2.2.1 Supply-side impact (raw materials)
      • 3.2.2.1.1 Price volatility in key materials
      • 3.2.2.1.2 Supply chain restructuring
      • 3.2.2.1.3 Production cost implications
    • 3.2.2.2 Demand-side impact (selling price)
      • 3.2.2.2.1 Price transmission to end markets
      • 3.2.2.2.2 Market share dynamics
      • 3.2.2.2.3 Consumer response patterns
  • 3.2.3 Key companies impacted
  • 3.2.4 Strategic industry responses
    • 3.2.4.1 Supply chain reconfiguration
    • 3.2.4.2 Pricing and product strategies
    • 3.2.4.3 Policy engagement
  • 3.2.5 Outlook and future considerations
• 3.3 Trade statistics (HS Code) Note: the above trade statistics will be provided for key countries only.
  • 3.3.1 Major exporting countries, 2021-2024 (Kilo Tons)
  • 3.3.2 Major importing countries, 2021-2024 (Kilo Tons)
• 3.4 Industry value chain analysis
  • 3.4.1 Raw material sourcing and procurement
  • 3.4.2 Fermentation process analysis
  • 3.4.3 Processing and manufacturing
  • 3.4.4 Packaging and distribution
  • 3.4.5 Retail and consumer access
• 3.5 Technology landscape
  • 3.5.1 Traditional fermentation techniques
  • 3.5.2 Modern fermentation technologies
  • 3.5.3 Starter culture innovations
  • 3.5.4 Precision fermentation
  • 3.5.5 Emerging technologies
• 3.6 Market dynamics
  • 3.6.1 Market drivers
    • 3.6.1.1 Rising demand for gut health and digestive wellness
    • 3.6.1.2 Growing preference for clean-label and minimally processed foods
    • 3.6.1.3 Increased awareness of probiotic benefits
  • 3.6.2 Market restraints
    • 3.6.2.1 Technological advancements in fermentation and packaging
    • 3.6.2.2 Expansion of distribution through e-commerce and specialty stores
  • 3.6.3 Market opportunities
    • 3.6.3.1 Product innovation and development
    • 3.6.3.2 Expansion in emerging markets
    • 3.6.3.3 E-commerce growth
    • 3.6.3.4 Clean label and natural ingredients trend
  • 3.6.4 Market challenges
    • 3.6.4.1 Maintaining microbial safety
    • 3.6.4.2 Scaling traditional processes
    • 3.6.4.3 Consumer education
    • 3.6.4.4 Standardization of production methods
• 3.7 Regulatory framework and standards
  • 3.7.1 Global regulations
  • 3.7.2 Food safety standards
  • 3.7.3 Labelling requirements
  • 3.7.4 Health claim regulations
  • 3.7.5 Impact of regulations on market growth
• 3.8 Consumer behaviour analysis
  • 3.8.1 Consumer demographics
  • 3.8.2 Purchase patterns
  • 3.8.3 Preference factors
  • 3.8.4 Health perception and awareness
  • 3.8.5 Cultural influences on consumption
• 3.9 Sustainability and environmental aspects
  • 3.9.1 Sustainable sourcing practices
  • 3.9.2 Waste reduction and valorisation.
  • 3.9.3 Energy efficiency in production
  • 3.9.4 Eco-friendly packaging initiatives
  • 3.9.5 Carbon footprint considerations
• 3.10 PESTLE Analysis
• 3.11 Porter's five forces analysis

Chapter 4 Competitive landscape, 2024

• 4.1 Introduction
• 4.2 Strategic framework
  • 4.2.1 Mergers & acquisitions
  • 4.2.2 Joint ventures & collaborations
  • 4.2.3 New product developments
  • 4.2.4 Expansion strategies
• 4.3 Competitive benchmarking
• 4.4 Vendor landscape
• 4.5 Competitive positioning matrix
• 4.6 Strategic dashboard
• 4.7 Brand positioning & consumer perception analysis
• 4.8 Market entry strategies for new players

Chapter 5 Market Size and Forecast, By Product Type 2021 - 2034 (USD Billion, Kilo Tons)

• 5.1 Key trends
• 5.2 Dairy products
  • 5.2.1 Yogurt
  • 5.2.2 Cheese
  • 5.2.3 Kefir
• 5.3 Fermented vegetables
  • 5.3.1 Kimchi
  • 5.3.2 Sauerkraut
  • 5.3.3 Pickles
  • 5.3.4 Others
• 5.4 Fermented beverages
  • 5.4.1 Kombucha
  • 5.4.2 Kvass
  • 5.4.3 Fermented fruit juices
  • 5.4.4 Others
• 5.5 Fermented soy products
  • 5.5.1 Tempeh
  • 5.5.2 Miso
  • 5.5.3 Natto
  • 5.5.4 Others
• 5.6 Fermented cereals and grains
  • 5.6.1 Sourdough bread
  • 5.6.2 Idli and dosa
  • 5.6.3 Others
• 5.7 Fermented meat and fish
  • 5.7.1 Fermented sausages
  • 5.7.2 Fermented fish products
  • 5.7.3 Others
• 5.8 Others

Chapter 6 Market Size and Forecast, By Fermentation Type, 2021 - 2034 (USD Billion, Kilo Tons)

• 6.1 Key trends
• 6.2 Lactic acid fermentation
• 6.3 Alcoholic fermentation
• 6.4 Acetic acid fermentation
• 6.5 Alkaline fermentation
• 6.6 Others

Chapter 7 Market Size and Forecast, By Distribution Channel, 2021 - 2034 (USD Billion, Kilo Tons)

• 7.1 Key trend
• 7.2 Supermarkets and hypermarkets
• 7.3 Convenience stores
• 7.4 Specialty stores
• 7.5 Online retail
• 7.6 Direct sales
• 7.7 Others

Chapter 8 Market Estimates and Forecast, By Region, 2021 - 2034 (USD Billion) (Kilo Tons)

• 8.1 Key trends
• 8.2 North America
  • 8.2.1 U.S.
  • 8.2.2 Canada
• 8.3 Europe
  • 8.3.1 Germany
  • 8.3.2 UK
  • 8.3.3 France
  • 8.3.4 Spain
  • 8.3.5 Italy
  • 8.3.6 Rest of Europe
• 8.4 Asia Pacific
  • 8.4.1 China
  • 8.4.2 India
  • 8.4.3 Japan
  • 8.4.4 Australia
  • 8.4.5 South Korea
  • 8.4.6 Rest of Asia Pacific
• 8.5 Latin America
  • 8.5.1 Brazil
  • 8.5.2 Mexico
  • 8.5.3 Argentina
  • 8.5.4 Rest of Latin America
• 8.6 Middle East and Africa
  • 8.6.1 Saudi Arabia
  • 8.6.2 South Africa
  • 8.6.3 UAE
  • 8.6.4 Rest of Middle East & Africa

Chapter 9 Company Profiles

• 9.1 Danone S.A.
• 9.2 Nestle S.A.
• 9.3 General Mills, Inc.
• 9.4 Yakult Honsha Co., Ltd.
• 9.5 Chobani, LLC
• 9.6 Kikkoman Corporation
• 9.7 Chr. Hansen Holding A/S
• 9.8 DSM N.V.
• 9.9 Kerry Group
• 9.10 Lallemand Inc.
• 9.11 Ajinomoto Co., Inc.
• 9.12 Tetra Pak International S.A.
• 9.13 Wildbrine
• 9.14 Farmhouse Culture
• 9.15 GT's Living Foods
• 9.16 The Kraft Heinz Company
• 9.17 Lifeway Foods, Inc.
• 9.18 Suja Life, LLC
• 9.19 Health-Ade LLC