市场调查报告书

发酵成分市场:成长,趋势,预测(2020~2025)

Fermented Ingredients Market - Growth, Trends, and Forecasts (2020 - 2025)

出版商 Mordor Intelligence LLP 商品编码 708657
出版日期 内容资讯 英文 126 Pages
商品交期: 2-3个工作天内
价格
发酵成分市场:成长,趋势,预测(2020~2025) Fermented Ingredients Market - Growth, Trends, and Forecasts (2020 - 2025)
出版日期: 2020年06月01日内容资讯: 英文 126 Pages
简介

全球发酵成分市场在2020年~2025年间,预测将以9.24%的年复合成长率扩大。发酵成分的消费和对于发酵食品和饮料产品对成长相关的健康优点认识度提升,加速了近年来发酵成分市场的增长。

本报告提供发酵成分的世界市场调查,提供市场概要,各类型,用途,各地区的市场趋势,市场规模的变化与预测,市场促进·阻碍因素以及市场机会分析,竞争情形,主要企业的简介等全面性资讯。

目录

第1章 简介

  • 调查的前提和市场定义
  • 调查范围

第2章 调查手法

第3章 摘要整理

  • 市场概要

第4章 市场动态

  • 市场成长要素
  • 市场阻碍因素
  • 波特的五力分析
    • 新加入厂商的威胁
    • 买主/消费者谈判力
    • 供应商谈判力
    • 替代产品的威胁
    • 竞争加剧

第5章 市场细分化

  • 各类型
    • 氨基酸
    • 有机酸
    • 聚合物
    • 沼气
    • 维他命
    • 工业用酵素
    • 抗生素
  • 各形式
    • 干式
    • 液体
  • 各应用领域
    • 食品及饮料
    • 饲料
    • 制药
    • 产业用
    • 其他
  • 各地区
    • 北美
    • 欧洲
    • 亚太地区
    • 南美
    • 中东·非洲地区

第6章 竞争情形

  • 最积极的企业
  • 最常采用的策略
  • 市场占有率分析
  • 企业简介
    • Ajinomoto Corporation Inc.
    • BASF SE
    • Cargill, Incorporated
    • Associated British Foods plc
    • Lonza Group Ltd
    • Dohler Group SE
    • Lallemand Inc

第7章 市场机会及未来趋势

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目录
Product Code: 64536

The fermented ingredients market is projected to register a CAGR of 4.72% during the forecast period (2020 - 2025).

  • Rise in awareness about health benefits associated with the consumption of fermented ingredients and growth in the sales of fermented food and beverages products are fueling the growth of the fermented ingredients market.
  • Owing to the growing demand for easy preservation of food items and affordable procurement, manufacturers of food and beverage products are showcasing a considerable growth in the adoption of fermented ingredients for food production processes. Thus, this is supporting the market growth.

Key Market Trends

Increasing Demand for Fermented Ingredients in Cosmetics and Personal Care

The cosmetics and personal care sector use sufficient bacteria, yeasts, and other fermented ingredients in skincare products to take care of the skin. Fermented ingredients have functional benefits for the overall health of the skin. The fermentation process increases the level of antioxidants in each ingredient, which helps in slowing down the aging process of the skin. When used in topical skincare, this fermentation process increases the bioavailability of ingredients, which means that they can be absorbed at a deeper level. This is perfect for anyone with, particularly dry skin. This, in turn, boosting the market studied globally.

North America Holds the Largest Market

The amino acid demands in North America is fueled by increasing consumer's inclination toward high protein diets for bodybuilding and general well-being. Branched Chain Amino Acids (BCAAs) namely valine, leucine, and isoleucine are increasingly utilized in performance-nutrition solutions. Consumers in the United States have exhibited enhanced awareness of the health benefits of amino-acids and their sources. The plant-based amino acid, in particular, have emerged as a preferable source, owing to their clean label properties. Moreover, fermentation-derived polymers are also utilized in several applications, and manufacturers are also trying to develop new products. For instance, In 2017, Itaconix, a US subsidiary of the UK-based polymer developer Revolymer, is working with two specialty chemical companies to develop polymers based on fermentation-derived itaconic acid.

Competitive Landscape

This report includes a study of marketing and development strategies, along with the product portfolios of leading companies. Some of the major companies in the fermented ingredients market include DuPont, Ajinomoto Corporation Inc., Chr. Hansen Holding AS, BASF SE, Dohler Group SE, and Lallemand Inc., among others.

Reasons to Purchase this report:

  • The market estimate (ME) sheet in Excel format
  • 3 months of analyst support

Table of Contents

1 INTRODUCTION

  • 1.1 Study Assumptions and Market Definition
  • 1.2 Scope of the Study

2 RESEARCH METHODOLOGY

3 EXECUTIVE SUMMARY

  • 3.1 Market Overview

4 MARKET DYNAMICS

  • 4.1 Market Drivers
  • 4.2 Market Restraints
  • 4.3 Porter's Five Forces Analysis
    • 4.3.1 Threat of New Entrants
    • 4.3.2 Bargaining Power of Buyers/Consumers
    • 4.3.3 Bargaining Power of Suppliers
    • 4.3.4 Threat of Substitute Products
    • 4.3.5 Intensity of Competitive Rivalry

5 MARKET SEGMENTATION

  • 5.1 By Type
    • 5.1.1 Amino Acids
    • 5.1.2 Organic Acids
    • 5.1.3 Polymers
    • 5.1.4 Biogas
    • 5.1.5 Vitamins
    • 5.1.6 Industrial Enzymes
    • 5.1.7 Antibiotics
  • 5.2 By Form
    • 5.2.1 Dry
    • 5.2.2 Liquid
  • 5.3 By Application
    • 5.3.1 Food and Beverages
    • 5.3.2 Feed
    • 5.3.3 Pharmaceutical
    • 5.3.4 Industrial Use
    • 5.3.5 Other Applications
  • 5.4 Geography
    • 5.4.1 North America
      • 5.4.1.1 United States
      • 5.4.1.2 Canada
      • 5.4.1.3 Mexico
      • 5.4.1.4 Rest of North America
    • 5.4.2 Europe
      • 5.4.2.1 United Kingdom
      • 5.4.2.2 Germany
      • 5.4.2.3 France
      • 5.4.2.4 Russia
      • 5.4.2.5 Italy
      • 5.4.2.6 Spain
      • 5.4.2.7 Rest of Europe
    • 5.4.3 Asia-Pacific
      • 5.4.3.1 China
      • 5.4.3.2 Japan
      • 5.4.3.3 India
      • 5.4.3.4 Australia
      • 5.4.3.5 Rest of Asia-Pacific
    • 5.4.4 South America
      • 5.4.4.1 Brazil
      • 5.4.4.2 Argentina
      • 5.4.4.3 Rest of South America
    • 5.4.5 Middle-East and Africa
      • 5.4.5.1 South Africa
      • 5.4.5.2 Saudi Arabia
      • 5.4.5.3 Rest of Middle-East and Africa

6 COMPETITIVE LANDSCAPE

  • 6.1 Most Active Companies
  • 6.2 Most Adopted Strategies
  • 6.3 Market Share Analysis
  • 6.4 Company Profiles
    • 6.4.1 Ajinomoto Corporation Inc.
    • 6.4.2 BASF SE
    • 6.4.3 Cargill Incorporated
    • 6.4.4 Associated British Foods PLC
    • 6.4.5 Lonza Group Ltd
    • 6.4.6 Dohler Group SE
    • 6.4.7 Lallemand Inc.

7 MARKET OPPORTUNITIES AND FUTURE TRENDS