Fermented Foods Global Market Report 2025

The fermented foods market size has grown strongly in recent years. It will grow from $592.4 billion in 2024 to $639.13 billion in 2025 at a compound annual growth rate (CAGR) of 7.9%. The growth during the historical period can be attributed to increasing consumer awareness of gut health, the rising adoption of traditional dietary practices, the growing prevalence of lactose intolerance driving demand for dairy alternatives, the surge in popularity of probiotic-rich diets, the expansion of distribution channels through supermarkets and local stores, and the growing influence of cultural and regional cuisines on dietary preferences.

The fermented foods market size is expected to see strong growth in the next few years. It will grow to $854.33 billion in 2029 at a compound annual growth rate (CAGR) of 7.5%. The projected growth for the forecast period can be attributed to the increasing demand for plant-based fermented foods, a stronger focus on functional and fortified food products, rising consumer preference for clean-label and natural ingredients, the rapid expansion of online retail and e-commerce platforms, a surge in health-conscious and fitness-oriented lifestyles, and growing disposable incomes in emerging economies. Major trends expected during this period include technological advancements in fermentation processes, innovation in flavor and product formulations, the development of sustainable packaging solutions, increased investment in research and development of microbial strains, the adoption of precision fermentation technologies, and greater collaboration between food-tech startups and established food manufacturers.

The rising prevalence of digestive issues is expected to drive the growth of the fermented foods market in the coming years. Digestive issues refer to conditions that affect the gastrointestinal system, such as indigestion, bloating, constipation, diarrhea, or acid reflux, which disrupt normal digestive functions. The increasing occurrence of these issues is mainly attributed to unhealthy dietary habits and the growing intake of processed foods. Fermented foods help relieve digestive problems by supporting the growth of beneficial gut bacteria, improving digestion, and enhancing nutrient absorption. For example, in July 2023, according to Crohn’s and Colitis Canada, a Canada-based non-profit organization dedicated to supporting research, education, and advocacy for individuals affected by inflammatory bowel disease, the prevalence of inflammatory bowel disease in Canada is projected to rise significantly from 322,600 people in 2023 to 470,000 by 2035. Therefore, the growing prevalence of digestive issues is fueling the expansion of the fermented foods market.

Key companies operating in the fermented foods market are increasingly adopting technological innovations in fermentation, such as precision fermentation, to improve sustainability, efficiency, and product development. Precision fermentation is an advanced biomanufacturing technique that employs engineered microorganisms to produce specific proteins or compounds traditionally obtained from animals or plants, enabling the creation of high-quality, animal-free ingredients while reducing environmental impact. For instance, in March 2025, Vivici, a Netherlands-based fermentation ingredients startup, introduced Vivitein BLG, a precision-fermented dairy protein produced without cows. The product has been self-affirmed as generally recognized as safe in the United States, a company-led safety declaration acknowledged by the Food and Drug Administration. Vivitein BLG delivers the same nutritional benefits as conventional dairy proteins while reportedly using 86 percent less water and producing 68 percent lower carbon emissions, thereby improving efficiency, product quality, and sustainability in fermented food production and meeting the rising demand for animal-free and environmentally friendly ingredients.

In January 2024, SYSTM Foods, a United States-based functional beverage brand platform, acquired HUMM Kombucha for an undisclosed amount. This acquisition provides SYSTM Foods with access to HUMM Kombucha’s established range of live, probiotic-rich kombucha products, along with its strong distribution network and recognized brand presence in the fermented beverage segment. The move enhances SYSTM Foods’ product portfolio and expands its position within the growing health-oriented and functional beverage market. HUMM Kombucha is a United States-based producer of raw, live, and unpasteurized kombucha, known for its distinctive flavors and dedication to offering high-quality, probiotic-rich fermented beverages.

Major players in the fermented foods market are Cargill Incorporated, Nestlé S.A., Danone S.A, General Mills Incorporated, Meiji Holdings Company Limited, Yakult Honsha Co. Ltd., Daesang Corporation, Arla Foods Amba, Chobani LLC, Eden Foods Inc., Straus Family Creamery Inc, Fermented Food Holdings Inc., Cleveland Kitchen LLC, Farmhouse Culture LLC, Great Eastern Sun Trading Company Inc., Mama O's Premium Kimchi LLC, Choi’s Kimchi Co. Ltd., Pickled Planet LLC, Alive Ferments LLC, and Bombucha.

Asia-Pacific was the largest region in the fermented foods market in 2024. The regions covered in fermented foods report are Asia-Pacific, Western Europe, Eastern Europe, North America, South America, Middle East and Africa.

Note that the outlook for this market is being affected by rapid changes in trade relations and tariffs globally. The report will be updated prior to delivery to reflect the latest status, including revised forecasts and quantified impact analysis. The report’s Recommendations and Conclusions sections will be updated to give strategies for entities dealing with the fast-moving international environment.

The accelerated imposition of U.S. tariffs and the emerging trade conflicts in spring 2025 are significantly influencing the food and beverage sector by raising the costs for imported ingredients including olive oil, cheese, and tropical fruits, forcing food brands to reformulate products or accept lower margins. Beverage makers face similar pressures, with aluminum can tariffs increasing packaging expenses. Retaliatory tariffs on U.S. agricultural exports (e.g., soybeans, pork) have also disrupted farm-to-processing supply chains. Companies are reformulating recipes, sourcing locally where possible, and hedging commodity purchases to manage volatility.

The fermented foods market research report is one of a series of new reports that provides fermented foods market statistics, including the fermented foods industry global market size, regional shares, competitors with the fermented foods market share, detailed fermented foods market segments, market trends, and opportunities, and any further data you may need to thrive in the fermented foods industry. This fermented foods market research report delivers a complete perspective of everything you need, with an in-depth analysis of the current and future scenarios of the industry.

Fermented foods are foods and beverages produced through the controlled growth of microorganisms such as bacteria or yeasts, which break down components of the food via enzymatic reactions. This process alters the taste, texture, and aroma of the food and can enhance its nutritional value by improving digestibility and adding beneficial compounds. Fermentation also extends shelf life, enriches flavors, and supports digestive health by promoting a balanced gut microbiome.

The primary product types of fermented foods include dairy products, vegetables, beverages, bakery and confectionery items, and others. Fermented dairy products are created through the activity of microorganisms such as bacteria, yeasts, or molds that convert lactose and other sugars into lactic acid, improving flavor, texture, and preservation. These products can be made from both plant-based and animal-based ingredients and are produced through various fermentation processes, including anaerobic, aerobic, continuous, and batch methods. Fermented foods are distributed via supermarkets and hypermarkets, convenience stores, online retail, specialty shops, and other channels, serving applications such as household consumption and use within the food and beverage industry.

The countries covered in the fermented foods market report are Australia, Brazil, China, France, Germany, India, Indonesia, Japan, Russia, South Korea, UK, USA, Canada, Italy, Spain.

The fermented foods market consists of sales of yogurt, kimchi, sauerkraut, miso, tempeh, and kombucha. Values in this market are ‘factory gate’ values, that is the value of goods sold by the manufacturers or creators of the goods, whether to other entities (including downstream manufacturers, wholesalers, distributors and retailers) or directly to end customers. The value of goods in this market includes related services sold by the creators of the goods.

The market value is defined as the revenues that enterprises gain from the sale of goods and/or services within the specified market and geography through sales, grants, or donations in terms of the currency (in USD unless otherwise specified).

The revenues for a specified geography are consumption values that are revenues generated by organizations in the specified geography within the market, irrespective of where they are produced. It does not include revenues from resales along the supply chain, either further along the supply chain or as part of other products.

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