查看购物车
  • Traditional Chinese
  • English
封面
市场调查报告书
商品编码
1876557

发酵食品市场机会、成长驱动因素、产业趋势分析及预测（2025-2034年）

Fermented Food Market Opportunity, Growth Drivers, Industry Trend Analysis, and Forecast 2025 - 2034
出版日期: | 出版商: Global Market Insights Inc. | 英文 210 Pages | 商品交期: 2-3个工作天内

价格
简介目录

2024 年全球发酵食品市场价值为 1,265 亿美元，预计到 2034 年将以 7% 的复合年增长率增长至 2,482 亿美元。

发酵食品市场 - IMG1

发酵食品是透过受控的微生物和酶促过程製成的，该过程利用有益细菌、酵母或霉菌将复杂的化合物分解成更简单的成分。这种转化可以提升食品的风味、质地和营养成分，同时延长保质期。人们对消化健康、免疫力和天然食品保藏的日益关注，推动了注重健康的消费者对发酵产品的需求。功能性食品的日益普及，加上更清晰的标籤和天然发酵产品的出现，持续推动全球市场的扩张。发酵技术的进步也提高了产品的稳定性、安全性和可扩展性，从而促进了传统发酵食品和植物性发酵食品的更广泛应用。增强的数位化监控、精准发酵和靶向益生菌的应用，使生产商能够优化发酵条件并减少浪费，从而提升产品品质并实现永续食品生产。

市场范围
起始年份 2024
预测年份 2025-2034
起始值 1265亿美元
预测值 2482亿美元
复合年增长率 7%

2024年，传统发酵食品市场规模达951亿美元。其主导地位归功于消费者长期以来对其的熟悉程度以及深厚的文化内涵。由于传统发酵过程能够提升食品的感官和营养品质，因此在乳製品、蔬菜和饮料等发酵产品的生产中仍被广泛应用。与传统发酵食品相关的历史信任和代代相传的实践，使其在市场上占据了相当大的份额，尤其是在拥有丰富烹饪传统和本土发酵文化的地区。

2024年，发酵乳製品市场规模预计将达506亿美元。消费者对其广泛接受的原因在于其产品种类丰富，且具有许多公认的益处，尤其是在促进肠道健康方面。完善的生产体系和消费者对其益生菌特性的信赖，为这些产品的发展提供了有力支撑。此外，受消费者对功能性、健康型饮品日益增长的需求所推动，发酵饮料市场也呈现持续成长态势。

预计到2024年，美国发酵食品市场规模将达237亿美元。随着消费者日益重视健康、消化平衡和天然营养，美国和加拿大对发酵产品的需求都在增加。发酵乳製品的广泛应用，以及植物性和清洁标籤产品的日益普及，正在推动该地区市场价值的提升。消费者对便捷即食发酵食品和植物性替代品的日益关注，反映了他们生活方式和偏好的转变，即更注重健康和可持续的食品选择。

全球发酵食品市场的主要参与者包括安琪酵母股份有限公司、Chobani LLC、达能集团、福尔摩、Geltor、Helain、Impossible Foods Inc.、Kerry Group plc、Lallemand Inc.、Lifeway Foods, Inc.、Nature's Fynd、雀巢公司、Novonesis、Perfect Day, Inc.、Solar Foods、EVERA, Tree发酵食品市场的领导者正采用多种策略来扩大市场份额并加强品牌影响力。许多企业正在投资先进的发酵技术，例如精准发酵和生物技术，以提高产品品质和稳定性，同时减少对环境的影响。此外，各公司也正在开发植物性和可持续的发酵替代品，以满足消费者对清洁标籤和纯素食产品日益增长的需求，从而实现产品组合的多元化。策略合作和收购正在帮助製造商拓展分销网络并增强研发能力。

目录

第一章：方法论与范围

第二章：执行概要

第三章：行业洞察

  • 产业生态系分析
    • 供应商格局
    • 利润率
    • 每个阶段的价值增加
    • 影响价值链的因素
    • 中断
  • 产业影响因素
    • 成长驱动因素
      • 健康意识日益增强
      • 转向植物性食品和功能性食品
      • 创新和产品多元化
    • 产业陷阱与挑战
      • 保质期短和储存成本增加
      • 复杂的法规使行销和标籤标註变得复杂。
    • 市场机会
      • 转向便利的发酵零食
      • 对植物基和低过敏性产品的需求不断增长
      • 民族与全球发酵风味的新兴趋势
  • 成长潜力分析
  • 监管环境
    • 北美洲
    • 欧洲
    • 亚太地区
    • 拉丁美洲
    • 中东和非洲
  • 波特的分析
  • PESTEL 分析
  • 技术与创新格局
    • 当前技术趋势
    • 新兴技术
  • 价格趋势
    • 按地区
    • 副产品
  • 未来市场趋势
  • 技术与创新格局
    • 当前技术趋势
    • 新兴技术
  • 专利格局
  • 贸易统计（HS编码）（註：仅提供重点国家的贸易统计资料）
    • 主要进口国
    • 主要出口国
  • 永续性和环境方面
    • 永续实践
    • 减少废弃物策略
    • 生产中的能源效率
    • 环保倡议
  • 碳足迹考量

第四章：竞争格局

  • 介绍
  • 公司市占率分析
    • 按地区
      • 北美洲
      • 欧洲
      • 亚太地区
      • 拉丁美洲
      • MEA
  • 公司矩阵分析
  • 主要市场参与者的竞争分析
  • 竞争定位矩阵
  • 关键进展
    • 併购
    • 合作伙伴关係与合作
    • 新产品发布
    • 扩张计划

第五章：市场估算与预测：依技术类型划分，2021-2034年

  • 主要趋势
  • 传统发酵
    • 细菌发酵
    • 酵母发酵
    • 霉菌发酵
    • 混合培养发酵
  • 精准发酵
    • 基因改造微生物
    • 蛋白质生产
    • 酵素和维生素
    • 香精香料化合物生产
  • 生物质发酵
    • 单细胞蛋白质生产
    • 真菌蛋白质和真菌生物质
    • 藻类和微藻
    • 废弃物转化为生质的技术

第六章：市场估算与预测：依产品划分，2021-2034年

  • 主要趋势
  • 发酵乳製品
    • 优格和发酵乳製品
    • 起司及陈年乳製品
    • 克菲尔和益生菌饮料
    • 植物基乳製品替代品
  • 发酵饮料
    • 康普茶与功能饮料
    • 发酵蔬果汁
    • 酒精发酵饮料
  • 发酵蔬菜和植物性食品
    • 酸菜和发酵高丽菜製品
    • 泡菜和亚洲发酵蔬菜
    • 腌製和酸化蔬菜
    • 发酵豆製品
    • 新型植物性发酵食品
  • 发酵肉类及蛋白质製品
    • 传统腌製发酵肉类
    • 发酵香肠和萨拉米香肠
    • 杂交肉类-植物发酵产品
  • 发酵谷物和烘焙产品
    • 酸麵包和发酵麵包
    • 天贝和发酵豆类
    • 发酵谷物製品
  • 无麸质发酵替代品

第七章：市场估计与预测：依地区划分，2021-2034年

  • 主要趋势
  • 北美洲
    • 我们
    • 加拿大
    • 墨西哥
  • 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

第八章：公司简介

  • Angel Yeast Co., Ltd.
  • Chobani, LLC
  • Danone SA
  • Formo
  • Geltor
  • Helain
  • Impossible Foods Inc.
  • Kerry Group plc
  • Lallemand Inc.
  • Lifeway Foods, Inc.
  • Nature's Fynd
  • Nestle SA
  • Novonesis
  • Perfect Day, Inc.
  • Solar Foods
  • The EVERY Company
  • TurtleTree
  • Yakult Group
简介目录
Product Code: 15123

The Global Fermented Food Market was valued at USD 126.5 billion in 2024 and is estimated to grow at a CAGR of 7% to reach USD 248.2 billion by 2034.

Fermented Food Market - IMG1

Fermented foods are created through controlled microbiological and enzymatic processes that involve beneficial bacteria, yeast, or molds, breaking down complex compounds into simpler ones. This transformation enhances the flavor, texture, and nutritional composition of foods while extending shelf life. Increasing awareness of digestive health, immunity, and natural food preservation has fueled the demand for fermented products among health-conscious consumers. The growing preference for functional foods, combined with cleaner labeling and the availability of naturally fermented options, continues to strengthen market expansion across the globe. Technological advancements in fermentation have also elevated product consistency, safety, and scalability, supporting the broader adoption of both traditional and plant-based fermented alternatives. Enhanced digital monitoring, precision fermentation, and the use of targeted probiotics have enabled manufacturers to optimize fermentation conditions and reduce waste, contributing to superior product quality and sustainable food production.

Market Scope
Start Year2024
Forecast Year2025-2034
Start Value$126.5 Billion
Forecast Value$248.2 Billion
CAGR7%

The traditional fermentation segment generated USD 95.1 billion in 2024. Its dominance is attributed to long-standing consumer familiarity and deep-rooted cultural significance. This method remains widely used in producing dairy, vegetable, and beverage-based fermented products due to its ability to enhance sensory and nutritional qualities. Historical trust and generational practices associated with traditionally fermented foods continue to sustain their significant market share, especially in regions with rich culinary traditions and local fermentation heritage.

The fermented dairy products segment was valued at USD 50.6 billion in 2024. Their wide acceptance among consumers stems from their variety and established benefits, particularly in promoting gut health. These products are supported by well-developed production systems and consumer confidence in their probiotic attributes. Additionally, fermented beverages are experiencing consistent growth, driven by increasing consumer interest in functional and wellness-oriented drinks aimed at improving overall health.

U.S. Fermented Food Market reached USD 23.7 billion in 2024. Both the U.S. and Canada are witnessing expanding demand for fermented products as consumers prioritize wellness, digestive balance, and natural nutrition. Strong adoption of fermented dairy, along with the growing popularity of plant-based and clean-label options, is boosting market value in the region. The increasing focus on convenient, ready-to-eat fermented foods and plant-derived alternatives reflects shifting consumer lifestyles and preferences toward healthier and more sustainable food options.

Key participants in the Global Fermented Food Market include Angel Yeast Co., Ltd., Chobani, LLC, Danone S.A., Formo, Geltor, Helain, Impossible Foods Inc., Kerry Group plc, Lallemand Inc., Lifeway Foods, Inc., Nature's Fynd, Nestle S.A., Novonesis, Perfect Day, Inc., Solar Foods, The EVERY Company, TurtleTree, and Yakult Group. Leading companies in the Fermented Food Market are employing multiple strategies to expand their market share and strengthen brand presence. Many are investing in advanced fermentation technologies, such as precision fermentation and biotechnology, to enhance product quality and consistency while reducing environmental impact. Firms are also diversifying product portfolios by developing plant-based and sustainable fermented alternatives to meet the rising demand for clean-label and vegan options. Strategic partnerships and acquisitions are helping manufacturers broaden distribution networks and enhance R&D capabilities.

Table of Contents

Chapter 1 Methodology & Scope

  • 1.1 Market scope and definition
  • 1.2 Research design
    • 1.2.1 Research approach
    • 1.2.2 Data collection methods
  • 1.3 Data mining sources
    • 1.3.1 Global
    • 1.3.2 Regional/Country
  • 1.4 Base estimates and calculations
    • 1.4.1 Base year calculation
    • 1.4.2 Key trends for market estimation
  • 1.5 Primary research and validation
    • 1.5.1 Primary sources
  • 1.6 Forecast model
  • 1.7 Research assumptions and limitations

Chapter 2 Executive Summary

  • 2.1 Industry 360° synopsis
  • 2.2 Key market trends
    • 2.2.1 Technology Type
    • 2.2.2 Product
    • 2.2.3 Regional
  • 2.3 TAM Analysis, 2025-2034
  • 2.4 CXO perspectives: Strategic imperatives
    • 2.4.1 Executive decision points
    • 2.4.2 Critical success factors
  • 2.5 Future outlook and strategic recommendations

Chapter 3 Industry Insights

  • 3.1 Industry ecosystem analysis
    • 3.1.1 Supplier landscape
    • 3.1.2 Profit margin
    • 3.1.3 Value addition at each stage
    • 3.1.4 Factor affecting the value chain
    • 3.1.5 Disruptions
  • 3.2 Industry impact forces
    • 3.2.1 Growth drivers
      • 3.2.1.1 Rising health and wellness awareness
      • 3.2.1.2 Shift toward plant based and functional foods
      • 3.2.1.3 Innovation and product diversification
    • 3.2.2 Industry pitfalls and challenges
      • 3.2.2.1 Short shelf life and storage increase costs
      • 3.2.2.2 Complex regulations complicate marketing and labeling
    • 3.2.3 Market opportunities
      • 3.2.3.1 Shift towards convenient fermented snacks
      • 3.2.3.2 Rising demand for plant-based & allergen-friendly options
      • 3.2.3.3 Emerging trend of ethnic & global fermented flavors
  • 3.3 Growth potential analysis
  • 3.4 Regulatory landscape
    • 3.4.1 North America
    • 3.4.2 Europe
    • 3.4.3 Asia Pacific
    • 3.4.4 Latin America
    • 3.4.5 Middle East & Africa
  • 3.5 Porter's analysis
  • 3.6 PESTEL analysis
  • 3.7 Technology and innovation landscape
    • 3.7.1 Current technological trends
    • 3.7.2 Emerging technologies
  • 3.8 Price trends
    • 3.8.1 By region
    • 3.8.2 By product
  • 3.9 Future market trends
  • 3.10 Technology and innovation landscape
    • 3.10.1 Current technological trends
    • 3.10.2 Emerging technologies
  • 3.11 Patent landscape
  • 3.12 Trade statistics (HS code) ( Note: the trade statistics will be provided for key countries only)
    • 3.12.1 Major importing countries
    • 3.12.2 Major exporting countries
  • 3.13 Sustainability and environmental aspects
    • 3.13.1 Sustainable practices
    • 3.13.2 Waste reduction strategies
    • 3.13.3 Energy efficiency in production
    • 3.13.4 Eco-friendly initiatives
  • 3.14 Carbon footprint consideration

Chapter 4 Competitive Landscape, 2024

  • 4.1 Introduction
  • 4.2 Company market share analysis
    • 4.2.1 By region
      • 4.2.1.1 North America
      • 4.2.1.2 Europe
      • 4.2.1.3 Asia Pacific
      • 4.2.1.4 LATAM
      • 4.2.1.5 MEA
  • 4.3 Company matrix analysis
  • 4.4 Competitive analysis of major market players
  • 4.5 Competitive positioning matrix
  • 4.6 Key developments
    • 4.6.1 Mergers & acquisitions
    • 4.6.2 Partnerships & collaborations
    • 4.6.3 New product launches
    • 4.6.4 Expansion plans

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

  • 5.1 Key trends
  • 5.2 Traditional Fermentation
    • 5.2.1 Bacterial Fermentation
    • 5.2.2 Yeast-Based Fermentation
    • 5.2.3 Mold Fermentation
    • 5.2.4 Mixed Culture Fermentation
  • 5.3 Precision Fermentation
    • 5.3.1 Genetically Modified Microorganism
    • 5.3.2 Protein production
    • 5.3.3 Enzyme & vitamin
    • 5.3.4 Flavor & Aroma Compound Production
  • 5.4 Biomass Fermentation
    • 5.4.1 Single Cell Protein Production
    • 5.4.2 Mycoprotein & Fungal Biomass
    • 5.4.3 Algae & Microalgae
    • 5.4.4 Waste-to-Biomass Conversion Technologies

Chapter 6 Market Estimates and Forecast, By Product, 2021-2034 (USD Billion) (Kilo Tons)

  • 6.1 Key trends
  • 6.2 Fermented dairy products
    • 6.2.1 Yogurt & cultured milk products
    • 6.2.2 Cheese & aged dairy products
    • 6.2.3 Kefir & probiotic beverages
    • 6.2.4 Plant-based dairy alternatives
  • 6.3 Fermented beverages
    • 6.3.1 Kombucha & functional beverages
    • 6.3.2 Fermented fruit & vegetable juices
    • 6.3.3 Alcoholic fermented beverages
  • 6.4 Fermented vegetables & plant foods
    • 6.4.1 Sauerkraut & fermented cabbage products
    • 6.4.2 Kimchi & asian fermented vegetables
    • 6.4.3 Pickled & acidified vegetables
    • 6.4.4 Fermented soy products
    • 6.4.5 Novel plant-based fermented foods
  • 6.5 Fermented meat & protein products
    • 6.5.1 Traditional cured & fermented meats
    • 6.5.2 Fermented sausages & salamis
    • 6.5.3 Hybrid meat-plant fermented products
  • 6.6 Fermented grain & bakery products
    • 6.6.1 Sourdough & fermented breads
    • 6.6.2 Tempeh & fermented legumes
    • 6.6.3 Fermented cereal products
  • 6.7 Gluten-free fermented alternatives

Chapter 7 Market Estimates and Forecast, By Region, 2021-2034 (USD Billion) (Kilo Tons)

  • 7.1 Key trends
  • 7.2 North America
    • 7.2.1 U.S.
    • 7.2.2 Canada
    • 7.2.3 Mexico
  • 7.3 Europe
    • 7.3.1 Germany
    • 7.3.2 UK
    • 7.3.3 France
    • 7.3.4 Spain
    • 7.3.5 Italy
    • 7.3.6 Rest of Europe
  • 7.4 Asia Pacific
    • 7.4.1 China
    • 7.4.2 India
    • 7.4.3 Japan
    • 7.4.4 Australia
    • 7.4.5 South Korea
    • 7.4.6 Rest of Asia Pacific
  • 7.5 Latin America
    • 7.5.1 Brazil
    • 7.5.2 Mexico
    • 7.5.3 Argentina
    • 7.5.4 Rest of Latin America
  • 7.6 Middle East and Africa
    • 7.6.1 Saudi Arabia
    • 7.6.2 South Africa
    • 7.6.3 UAE
    • 7.6.4 Rest of Middle East and Africa

Chapter 8 Company Profiles

  • 8.1 Angel Yeast Co., Ltd.
  • 8.2 Chobani, LLC
  • 8.3 Danone S.A.
  • 8.4 Formo
  • 8.5 Geltor
  • 8.6 Helain
  • 8.7 Impossible Foods Inc.
  • 8.8 Kerry Group plc
  • 8.9 Lallemand Inc.
  • 8.10 Lifeway Foods, Inc.
  • 8.11 Nature's Fynd
  • 8.12 Nestle S.A
  • 8.13 Novonesis
  • 8.14 Perfect Day, Inc.
  • 8.15 Solar Foods
  • 8.16 The EVERY Company
  • 8.17 TurtleTree
  • 8.18 Yakult Group