Fermented Food Market By Product Type (Dairy Products, Beverages, Grains & Cereals, Vegetables, Soy-based Products, Meat & Fish, Others), By Application (Daily diet consumption, Functional health, Dietary supplements, Traditional cuisine, Institutional), By Microorganism Used (Bacteria, Yeasts, Molds, Mixed cultures), By Processing Method (Spontaneous fermentation, Controlled fermentation, Solid-state fermentation, Submerged fermentation), By Packaging Type (Glass jars, Plastic bottles, Metal cans, Pouches & sachets, Biodegradable packaging), and By Nutritional Benefit (Probiotic-rich foods, Prebiotic-fermented foods, Synbiotic formulations, Fortified fermented foods),  Global Market Size, Segmental analysis, Regional Overview, Company share analysis, Leading Company Profiles And Market Forecast, 2025 – 2035

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What trends will shape Fermented Food Market in the coming years?

The Fermented Food Market accounted for USD 249.43 Billion in 2024 and USD 261.80 Billion in 2025 is expected to reach USD 424.83 Billion by 2035, growing at a CAGR of around 4.96% between 2025 and 2035. The fermented food market refers to the global industry focused on foods and beverages produced through the natural fermentation process, where microorganisms like bacteria and yeast convert sugars into acids, gases, or alcohol. This process enhances flavour, preservation, and nutritional value. Popular fermented products include yoghurt, kimchi, sauerkraut, kombucha, and miso. Growing consumer awareness about gut health and probiotics is driving demand. The market is expanding rapidly owing to increasing interest in natural, healthy, and functional foods worldwide.

What do industry experts say about the Fermented Food market trends?

"Fermented foods are more than a culinary trend; they are a functional component of the diet, contributing to gut health and overall well-being through beneficial microbes."

• Dr. Robert Hutkins, Professor of Food Science, University of Nebraska-Lincoln

"The live microorganisms in fermented foods can play an important role in maintaining gut microbial diversity, which is linked to improved metabolic and immune health."

• Dr. Maria Marco, Professor of Food Science and Technology, University of California, Davis

Which segments and geographies does the report analyze?

What are the key drivers and challenges shaping the Fermented Food market?

Is consumer preference increasing for probiotics and gut-health improvement?

The rise of probiotics and general gut health products is unmistakably increasing, aided both by the rise of public health knowledge as well as functional food advertising. The Ministry of Health and Family Welfare has advocated globally for the balanced gut microbiome probiotics have on immunity and digestion, as the Indian Ministry of Health and Family Welfare has.

As the Food Safety and Standards Authority of India (FSSAI) has issued healthy diet guidelines advocating for probiotics, the Indian Council of Medical Research (ICMR) has also researched and stated the importance of fermented foods such as yoghurt and traditional fermented drinks as a significant factor to gut health through the support of good bacteria.

Furthermore, programmes such as the National Nutrition Mission give indirect support to gut-aiding foods by focusing on the improvement of nutrition. The globally increasing concern and the mining of interest in classic fermented foods, coupled with consumer education on microbiome benefits, are strong indicators of the increasing demand for probiotics in India.

Does rising urbanization encourage convenience-based dietary lifestyle changes?

Increasing urbanisation strongly drives changes towards a convenience-orientated dietary approach, notably affecting the fermented food industry. In tandem with urban migration comes the need for short-term goal achievement, which quick, effortless food satisfies. Processed food consumption among city dwellers has increased over time, and this is validated by data from India’s National Sample Survey Office (NSSO). There is also an indication from public health research that urban populations tend to forego the traditional meals prepared at home, likely as a result of the lack of time.

This change increases the requirements for healthy beneficial fermented foods that aid in efficient digestion and boost immunity. Urban shoppers recognise the nutritional benefits of fermented products, which accelerates the adoption of such products in the contemporary cuisine. Urbanisation promotes ease of lifestyle along with health-conscious food selection, providing new avenues for the advancement of fermented foods.

Are unfamiliar textures reducing appeal in non-native culinary cultures?

In regions where fermented foods are not part of the native cuisine, the unfamiliar textures in these foods can be a major deterrent for the appeal of such foods. The National Institute of Health’s research on food neophobia highlights how the reluctance to try new foods can be a lot more rooted when the food's texture is new, like the sliminess or tanginess in fermentation. Similarly, the USDA’s Human Nutrition Research Centre's studies underline a marked tendency in both children and adults to steer clear of foods with either unfamiliar or difficult-to-chew textures, limiting the food's acceptance.

The Food and Agriculture Organisation’s (FAO) research shows that with slow and proper exposure and education about the fermentation techniques, willingness to try fermented foods can be improved considerably. The fermented foods market is stunted in growth in non-native regions because the consumers in these areas strongly resist foods with new textures. This highlights the need to educate and tailor the products to the consumer's tastes.

Can plant-based fermented products tap into vegan dietary segments?

The health, sustainability, and ethical considerations of consumers today are fuelling the demand for vegan diet foods. This is an opportunity for plant-based fermented foods to carve their niche. Fermented foods are increasingly gaining popularity because they are nutritious and aid in digestive health, as noted by the U.S. Department of Agriculture (USDA). Fermentation increases digestibility and the probiotic properties of foods, which is beneficial to the vegan diet.

The National Institutes of Health (NIH) states that fermented foods are beneficial in maintaining a healthy microbiome that is significant in maintaining wellness. Furthermore, the Canadian Census 2021 indicated that close to 8% of the people are either vegetarians or vegans, and this number is steadily increasing. Even the vegetarians' and vegans' diets are supported by government nutrition organisations like the British Nutrition Foundation. Fermented foods like these would assuredly meet the demands of the consumers, eliminating guesswork in product formulation.

Will functional beverages drive innovation in wellness-oriented markets?

Within the nutrition industry, fermented drinks like kombucha and kefir seem to be the main points of focus. This is due to the fact that these types of drinks offer numerous health benefits to the consumer. They are known to be fermented beverages, and as such, they provide the body with natural probiotics and bioactive substances that promote gut, immune, and general health. Such benefits are especially desirable to people who pay close attention to their health.

The U.S. National Institutes of Health (NIH) suggest that such foods are likely to have a positive impact on the gut microbiome. This has an impact on beneficial digestion and immune function. Further, the Food and Agriculture Organisation (FAO) research highlights fermented foods as a traditional yet promising functional ingredient that can add nutritional value and functional benefits.

The University of California, Davis, is one of the reputable institutions that conduct research on the fermentation processes to enhance the health impacts as well as the product shelf life. With the rise of public concerns about preventive health, modern science is being applied in concert with the traditional methods to develop functional fermented beverages, thus emerging as a catalyst of innovation and enabling the fermented food sector to respond to the growing consumer interest in natural wellness products.

What are the key market segments in the Fermented Food industry?

Based on the product type, the Fermented Food Market has been classified into Dairy Products, Beverages, Grains & Cereals, Vegetables, Soy-based Products, Meat & Fish, Others. Dairy products are the most well-known and dominant category in the market for fermented foods. This is mostly because fermented dairy products like yoghurt, kefir, cheese, and buttermilk—which are high in probiotics and prized for their health benefits—are consumed in large quantities. Fermented dairy products are growing in popularity due to rising consumer awareness of gut health and the growing need for functional foods. Compared to other product categories, dairy-based fermented foods have a substantial market presence because of their established production and distribution networks.

Based on the application, the Fermented Food Market has been classified into Daily diet consumption, Functional health, Dietary supplements, Traditional cuisine, Institutional. The daily diet consumption segment is the most well-known and dominant application in the fermented food market. Because of their high probiotic content, enhanced digestibility, and nutritional advantages, fermented foods have become a mainstay in diets all over the world. In an effort to support gut health and general wellbeing, consumers are increasingly including these foods in their regular meals. In contrast to specialised markets like dietary supplements or institutional use, daily diet use is the main application due to the steady demand generated by this regular, consistent consumption.

Which regions are leading the Fermented Food market, and why?

The North American fermented food market leads due to a strong combination of health-conscious consumers and well-established food innovation infrastructure. The region has high demand for probiotics and functional foods, driven by increasing awareness of gut health and wellness trends. North America's diverse population encourages consumption of a wide variety of fermented products, from traditional yoghurts and cheeses to emerging plant-based options like kombucha and kimchi. Advanced manufacturing technologies and stringent food safety regulations support consistent quality and product development.

The presence of major market players investing heavily in R&D and marketing helps boost market growth. The region's well-developed retail and e-commerce networks make these products easily accessible, further driving adoption. Government initiatives promoting healthier lifestyles and increased disposable income levels contribute to the expanding market. Together, these factors position North America as a dominant force in the global fermented food market.

The Asia Pacific fermented foods market is growing because of the region's rich cultural legacy and long-standing culinary customs that use fermented foods like tempeh, kimchi, miso, and soy sauce. Consistent demand is driven by the region's diverse population, who embrace fermented foods for their health benefits, such as better gut health and digestion. Consumer interest has increased as probiotics and functional foods have gained more recognition.

The middle class, which favors quick yet healthful food options, is growing as a result of rapid urbanization and rising disposable incomes in nations like China, Japan, South Korea, and India. The region's dominance is further reinforced by innovative fermentation techniques and strong local production capabilities. Government programs that support traditional foods and nutritional health also stimulate market growth. Overall, the combination of tradition, health consciousness, and economic growth propels Asia Pacific as a leading market for fermented foods.

What does the competitive landscape of the Fermented Food market look like?

Fermented foods are continuing to see growth worldwide, driven by customer demand for health-conscious foods. Major companies like Nestlé S.A., Danone S.A., PepsiCo, Inc., and Yakult Honsha Co., Ltd. maintain their control of the market through new acquisitions and product innovations. For example, the purchase of probiotic soda brand Poppi by PepsiCo highlights an increasing focus on healthier beverage options. In parallel, Nestlé’s investments in advanced fermentation technologies for improving product nutrition indicate functional food trends.

Start-ups like Clara Foods and Perfect Day Foods are gaining attention for their use of precision fermentation to create animal-free proteins, addressing the demand for sustainable and ethical food options. The innovations are further driven by improvements in fermentation technology, allowing for a wider variety of products to be made, which is especially attractive to the global health-conscious market.

Fermented Food Market, Company Shares Analysis, 2024

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Which recent mergers, acquisitions, or product launches are shaping the Fermented Food industry?

• In May 2025, DMC Biotechnologies launched fermented myo-inositol for commercial use in food, beverage, and supplement products. This new ingredient provided a cleaner, more sustainable alternative to synthetic myo-inositol and met the growing demand for transparent, eco-friendly nutrition solutions.

Report Coverage:

By Product Type

• Dairy Products
• Beverages
• Grains & Cereals
• Vegetables
• Soy-based Products
• Meat & Fish
• Others

By Application

• Daily Diet Consumption
• Functional Health
• Dietary Supplements
• Traditional Cuisine
• Institutional

By Microorganism Used

• Bacteria
• Yeasts
• Molds
• Mixed Cultures

By Processing Method

• Spontaneous Fermentation
• Controlled Fermentation
• Solid-state Fermentation
• Submerged Fermentation

By Packaging Type

• Glass Jars
• Plastic Bottles
• Metal Cans
• Pouches & Sachets
• Biodegradable Packaging

By Nutritional Benefit

• Probiotic-rich Foods
• Prebiotic-fermented Foods
• Synbiotic Formulations
• Fortified Fermented Foods

By Region

North America

• U.S.
• Canada

Europe

• U.K.
• France
• Germany
• Italy
• Spain
• Rest of Europe

Asia Pacific

• China
• Japan
• India
• Australia
• South Korea
• Singapore
• Rest of Asia Pacific

Latin America

• Brazil
• Argentina
• Mexico
• Rest of Latin America

Middle East & Africa

• GCC Countries
• South Africa
• Rest of the Middle East & Africa

List of Companies:

• Danone S.A.
• Nestlé S.A.
• Kraft Heinz Company
• General Mills, Inc.
• PepsiCo, Inc.
• FrieslandCampina
• Cargill, Inc.
• Royal DSM
• Unilever PLC
• Hain Celestial Group
• Yakult Honsha Co., Ltd.
• Lifeway Foods, Inc.
• Chr. Hansen A/S
• Lesaffre
• Kerry Group

Frequently Asked Questions (FAQs)