The Global Fermented Ingredient Market size is expected to grow at an annual average of 8.3% during 2021-2027. The fermentation component is acidic in nature, so it is good for digestive problems. Since these ingredients are applied in food preservation, many manufacturers use them to extend the life of their products. This, in turn, is having a positive impact on the market growth.
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A full report of Global Fermented Ingredient Market is available at: https://www.orionmarketreports.com/fermented-ingredient-market/45130/
The following Segmentation are covered in this report:
By Type:
- Amino acids
- Organic acids
- Industrial enzymes
- Antibiotics
- Polymer
- Vitamins
- Biogas
By Form:
- Dry form
- Liquid form
By Process:
- Batch fermentation
- Continuous fermentation
- Aerobic fermentation
- Anaerobic fermentation
By Application:
- Food & beverage
- Feed
- Pharmaceuticals
- Personal Care
- Paper
- Biofuel
- Textile & leather
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(This release has been published on OMR Industry Journal. OMR Industry Journal is not responsible for any content included in this release.)
