Global Fermentation-Derived Ingredients In Human And Animal Nutrition Market Size By Ingredients (Organic Acids, Enzymes), By Competitive Landscape, By Geographic Scope And Forecast

Fermentation-Derived Ingredients In Human And Animal Nutrition Market Size And Forecast

Fermentation-Derived Ingredients In Human And Animal Nutrition Market size is growing at a moderate pace with substantial growth rates over the last few years and is estimated that the market will grow significantly in the forecasted period i.e. 2021 to 2028.

The Fermentation-Derived Ingredients In Human And Animal Nutrition Market is predicted to increase due to significant growth in the animal feed industry and processed food items, as well as rising consumer sentiment toward bio-based chemicals. Fermentation is a versatile and powerful method for producing alternative proteins utilizing microbes. For millennia, fermentation has been employed in the food industry. The Global Fermentation-Derived Ingredients In Human And Animal Nutrition Market report provides a holistic evaluation of the market. The report offers a comprehensive analysis of key segments, trends, drivers, restraints, competitive landscape, and factors that are playing a substantial role in the market.

Global Fermentation-Derived Ingredients In Human And Animal Nutrition Market Definition

Fermentation is a biological reaction in which sugar is converted to acids, fumes, and alcohol. Fermentation components are produced using the fermentation process, and these fermentation ingredients are used as active ingredients in the production of a variety of end products by diverse businesses. Batch fermentation, aerobic fermentation, continuous fermentation, and other methods are all used in the fermentation process. Organic acids, enzymes, vitamins, amino acids, and xanthan amino acids are among the five types of fermentation-derived substances used in human and animal nutrition.

According to the National Center for Biotechnology Information (NCBI), “Foods or drinks generated through regulated microbial growth and the conversion of food components through enzymatic action” are the definitions for fermented foods. Meat and fish, dairy, vegetables, soybeans, other legumes, grains, and fruits are just a few examples of items that have been fermented in the past. The microbes, nutritional elements, and climatic circumstances all have a role in the fermentation process, resulting in hundreds of different types of fermented foods.

Food fermentation has long been used as a technique of preservation since the production of antimicrobial metabolites (such as organic acids, ethanol, and bacteriocins) minimizes the likelihood of pathogenic microorganism contamination. Fermentation is also used to improve organoleptic qualities (taste and texture), with some foods, such as olives, being inedible without the removal of bitter phenolic compounds through fermentation. Due to technical and economic advantages, new technologies for the manufacture of microbial products are replacing synthetic industrial procedures. Vitamins and amino acids, organic acids, agriculturally significant metabolites, enzymes, flavoring compounds, coloring agents, and medicinal products are examples of these products.

Global Fermentation-Derived Ingredients In Human And Animal Nutrition Market Overview

The Fermentation-Derived Ingredients in the Human And Animal Nutrition Market is predicted to increase due to significant growth in the animal feed industry and processed food items, as well as rising consumer sentiment toward bio-based chemicals. Individual product categories have different driving factors. In the case of organic acids, the push to utilize petroleum alternatives in organic acid manufacturing is likely to improve the market for fermentation-derived organic acids. Furthermore, in the case of amino acids, improving farmer awareness of the importance of reducing crude protein concentration in animal diets is predicted to raise bulk demand. Organic acids with lower molecular masses, such as formic acid and lactic acid, are soluble in water however, organic acids with greater molecular masses, such as benzoic acid, are fully insoluble in neutral form.

The fermentation process used to be the only way to make lactic acid and formic acid, but breakthroughs in biotechnology and chemical synthesis have made the fermentation process obsolete. Organic acids work mostly in the upper gastrointestinal system, specifically the gizzard, crop, and a small amount of the proventriculus. However, undesired bacterial expansion in the gut causes several problems in animals later in their growth cycle. Poorly prepared meals or diets containing low-quality ingredients have a direct impact on animal health and can lead to malnutrition.

According to the National Center for Biotechnology Information (NCBI), Amino acids are the building blocks of protein molecules and are thus utilized in human and animal nutrition and feed supplements. These chemical molecules have a variety of functions, including animal feed additives (lysine, methionine, threonine), flavor enhancers, and so on. In 2014, l-glutamate, a flavor enhancer widely used in the food and beverage industry, accounted for about 40% of total amino acid volume. Due to its use as a flavor enhancer and in pH management in the food and beverage industries, the global l-glutamate market was valued at over $8.0 billion in 2014.

Organic acids are widely used in a variety of applications, including food, drinks, pharmaceuticals, solvents, petrochemicals, textiles, detergents, medical products, polymers, fragrances, plastics, dyes, and adhesives. In 2014, the global market for organic acids was predicted to be worth $12 billion, and by 2023, it is expected to be worth more than $18 billion. The growing need for vinyl acetate monomer in the food packaging industry, as well as the pharmaceutical industry’s rapid expansion, are two main reasons driving the market’s enormous rise. Citric acid is used in the food industry for a variety of purposes, including acidulants, flavorings, preservatives, sequestrants, emulsifiers, and buffering agents. Citric acid’s global market was $2.6 billion in 2014, and it is predicted to reach $3.6 billion by 2020, with a CAGR of 5.5 percent between 2015 and 2020.

Global Fermentation-Derived Ingredients In Human And Animal Nutrition Market Segmentation Analysis

The Global Fermentation-Derived Ingredients In Human And Animal Nutrition Market is Segmented on the basis of Ingredients And Geography.

Fermentation-Derived Ingredients In Human And Animal Nutrition Market, By Ingredients

• Organic Acids• Enzymes• Amino Acids• Vitamins/Carotenoids• Xanthan-amino acid

Based on Ingredients, The market is segmented into Organic Acids, Enzymes, Amino Acids, Vitamins/Carotenoids, Xanthan-amino acid. Organic acid is a type of organic substance with acidic characteristics. Carboxyl acids are a frequent type of organic acid. Unlike strong minerals, carboxyl acids are weak acids that do not completely dissociate in a medium like water. Organic acids in their most basic forms, such as acetic and formic, are commonly employed in gas and oil stimulation treatments against corrosion since they are less reactive than hydrochloric acid and other strong acids. Organic acids have an acidic pH. Acids, for example, have a pH of less than 7. They have a sour taste (like lemons) and have the ability to turn blue litmus paper crimson. Acids are classified chemically into two types strong and weak. In solution, a strong acid dissociates or separates into its smaller particles, completely or nearly completely. On the other end of the range are weak acids. In solution, they do not entirely separate.

Fermentation-Derived Ingredients In Human And Animal Nutrition Market, By Geography

• North America• Europe• Asia Pacific• Rest of the world

On the basis of Geography, The Global Fermentation-Derived Ingredients In Human And Animal Nutrition Market is classified into North America, Europe, Asia Pacific, and the Rest of the world. The Asia Pacific region is expected to witness the highest CAGR during the forecast period. increases due to The Fermentation-Derived Ingredients In Human And Animal Nutrition Market is predicted to increase due to significant growth in the animal feed industry and processed food items, as well as rising consumer sentiment toward bio-based chemicals. Fermentation is a versatile and powerful method for producing alternative proteins utilizing microbes. For millennia, fermentation has been employed in the food industry.

Key Players

The “Global Fermentation-Derived Ingredients In Human And Animal Nutrition Market” study report will provide valuable insight with an emphasis on the global market including some of the major players such as Cargill, BASF SE, Novozymes, DuPont Danisco, NOVUS INTERNATIONAL, DSM, Amino Inc., and Ajinomoto Group.

Our market analysis also entails a section solely dedicated to such major players wherein our analysts provide an insight into the financial statements of all the major players, along with its product benchmarking and SWOT analysis. The competitive landscape section also includes key development strategies, market share, and market ranking analysis of the above-mentioned players globally.

Key Developments

• On Aug 29, 2019, Thanks to a new relationship with White Dog Labs, Cargill is increasing its provision of sustainable alternatives to fishmeal in aquafeed. The agreement gives White Dog Labs access to ProTytonTM, a single-cell protein generated by fermentation with corn feedstock as a sustainable alternative to fishmeal collection.

• On July 15, 2020, Isobionics Santalol is the first joint product from BASF Nutrition & Health and Isobionics. The new fragrance in BASF’s collection is a convincing alternative to sandalwood oil thanks to its woody olfactory profile.

• In August 2018, To improve feed quality for livestock, BASF SE released two animal nutrition feed ingredientscarotenoid Lucantin NXT and organic acid-based silage addition Lupro-cid NA.

• On September 27, 2019, BASF gains a double-carbon fermentation platform for producing terpene and terpenoid derivatives from fermentation, allowing for a “natural” label on items now.

• On June 4, 2020, The global launch of DuPontTM Danisco® ChymostarTM, novel milk coagulating preparation for the dairy sector that offers excellent coagulation and ripening kinetics, was announced by DuPont Nutrition & Biosciences.

• On Jan. 26, 2021, The SYNERXIA® Gemstone Collection, the next step in high-performance yeasts, was launched by DuPont Nutrition & Biosciences. SYNERXIA® SAPPHIRE and SYNERXIA® RUBY, two revolutionary, high-yield yeasts created for the special demands of ethanol producers, are part of the new XCELIS® platform collection.

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