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.

Hey, so the market for fermentation-derived ingredients in what we eat (and what our pets and farm animals eat!) is expected to get bigger. Why? Well, the animal feed industry is booming, and we're all eating more processed foods. Plus, people are really starting to like bio-based chemicals, which fermentation helps create. Think about itfermentation is a super flexible way to make alternative proteins using tiny microbes. We've been using it in the food industry for ages! Want the inside scoop? The Global Fermentation-Derived Ingredients In Human And Animal Nutrition Market report gives you the full picture. It breaks down all the key segments, trends, what's driving growth, what's holding it back, who the big players are, and everything else that's shaping 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.

For ages, people have been using food fermentation to keep food from spoiling. How? By creating natural bug-fighters like organic acids, ethanol, and bacteriocins that make it tough for nasty germs to grow. But it's not just about preservation! Fermentation also makes food taste and feel better in your mouth. Take olives, for example – without fermentation to get rid of those bitter compounds, they'd be totally inedible! And guess what? Thanks to some cool new techniques that are both cheaper and easier, making microbial products is starting to replace old-school synthetic industrial methods. We're talking about things like vitamins, amino acids, organic acids, stuff that helps with farming, enzymes, flavor boosters, natural colors, and even medicinal products.

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

We're expecting the Fermentation-Derived Ingredients market in both human and animal nutrition to get bigger, mostly because the animal feed industry is booming and we're eating more processed foods. Plus, people are liking those bio-based chemicals more and more! Each product category has its own reasons for growth. For example, with organic acids, the drive to ditch petroleum for making them should really boost the market for the fermentation-derived kind. And when it comes to amino acids, if we can get farmers to understand why lowering crude protein in animal diets is important, we'll probably see a big jump in demand. By the way, some organic acids, the lighter ones like formic and lactic acid, dissolve in water, but the heavier hitters, like benzoic acid, don't dissolve at all when they're neutral.

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.

Did you know that amino acids, the NCBI says, are basically the building blocks of protein? That means they're super important for keeping us and our furry friends healthy, which is why you find them in both food and supplements. These little chemical wonders do all sorts of things, from boosting the nutritional value of animal feed (think lysine, methionine, and threonine) to making your food taste even better! In fact, back in 2014, l-glutamate, a super popular flavor enhancer, made up about 40% of all amino acids used. And get thisbecause it's used so much to make food taste yummy and keep the pH just right, the global market for l-glutamate was worth over $8.0 billion that year!

Organic acids? You'll find them everywhere – in your food, your drinks, even your medicine. They're used as solvents, in the stuff that makes your clothes and cleans them, and even in your plastic toys! Back in 2014, the whole organic acid market was worth a cool $12 billion. And get this – they're predicting it'll jump to over $18 billion by 2023! What's fueling all this growth? Well, a big part is the demand for vinyl acetate monomer in food packaging and the fact that the pharmaceutical industry is booming. Take citric acid, for example. It's a real workhorse in the food world, acting as an acidulant, flavoring, preservative, and so much more. Its global market hit $2.6 billion in 2014 and is expected to reach $3.6 billion by 2020, growing at a rate of 5.5% each year 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

So, when we look at these things based on Ingredients, the market kinda breaks down into categories like Organic Acids, Enzymes, Amino Acids, Vitamins/Carotenoids, and even combinations like Xanthan-amino acid. Now, Organic acid, that's basically just any organic thing that acts like an acid. Carboxyl acids are a pretty common type. But hey, unlike those super strong mineral acids, these carboxyl acids are kinda wimpy – they don't fully break apart when you mix them with water. Simple organic acids, like acetic and formic, are often used to stop rust in gas and oil stuff because they're not as harsh as something like hydrochloric acid. Think about it, organic acids have that acidic pH – less than 7, you know? Like lemons – sour taste, and they'll turn that blue litmus paper red. Acids themselves? You got your strong ones that pretty much fall apart completely in water, and then you have the weak ones that just don't quite fully separate.

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

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

Geographically, the global market for fermentation-derived ingredients in both human and animal nutrition is broken down into North America, Europe, Asia Pacific, and the rest of the world. We're expecting to see the biggest growth in the Asia Pacific region over the next few years. Why? Well, the market for these ingredients is predicted to grow thanks to a booming animal feed industry, more processed foods, and people's growing interest in bio-based chemicals. Plus, fermentation is a super useful technique for making alternative proteins using tiny microbes! And hey, let's not forget that fermentation has been around for ages, playing a key role in the food industry for thousands of years.

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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