Fermented Foods And Beverages - Market Share Analysis, Industry Trends & Statistics, Growth Forecasts (2025 - 2030)

Fermented Foods And Beverages Market Analysis

The fermented food and beverages market size is projected to grow from USD 318.20 billion in 2025 to USD 434.60 billion by 2030, registering a CAGR of 6.43%. Consumer awareness of gut health is fueling steady growth in the fermented food and beverage market. This surge is further bolstered by a heightened demand for probiotic-rich, clean-label products and a global embrace of traditional fermented foods. In response, manufacturers are rolling out innovative products, notably plant-based alternatives like vegan yogurts and cheeses, catering to the rising demand for dairy-free and sustainable options. A case in point is Nush’s launch of a high-protein vegan yogurt in the UK. While fermented foods currently dominate the market, beverages are swiftly gaining ground. Dairy-based products hold the majority, yet plant-based formulations are witnessing the quickest ascent. Supermarkets and hypermarkets lead in sales channels, but online retail is making rapid strides. The Asia-Pacific region, buoyed by deep-rooted cultural consumption and shifting consumer habits, stands at the forefront in both market share and growth. Furthermore, a surge in digestive disorders and a burgeoning interest in functional nutrition are steering product development. Brands are also diversifying flavor profiles and fortifying ingredients to captivate health-conscious consumers.

Global Fermented Foods And Beverages Market Trends and Insights

Growing Consumer Demand for Probiotic-rich Foods for Gut Health

The global fermented food market demonstrates robust growth, primarily attributed to the increasing consumer preference for probiotic-rich foods that promote digestive health. This market evolution has fostered substantial product innovation, premiumization opportunities, and geographical expansion as consumers worldwide increasingly incorporate fermented foods into their dietary habits. The market's growth trajectory is further strengthened by rising consumer awareness of digestive wellness benefits, which has resulted in higher consumer confidence and acceptance of premium pricing for fermented food products. The International Dairy Foods Association's March 2024 relaunch of its Live and Active Cultures seal, which certifies products containing at least 100 million live cultures per gram, demonstrates the industry's commitment to transparency and quality assurance . This certification enables consumers to make informed purchasing decisions. The emphasis on scientific validation and clear labeling has influenced product development strategies, with manufacturers investing in clinical research, advanced fermentation technologies, and traceability systems to substantiate health claims.

Rising Popularity of Plant-based and Vegan Diets

The global fermented food market is experiencing significant growth driven by the increasing adoption of plant-based and vegan diets, influenced by consumer preferences for health, sustainability, and ethical considerations. Consumers are increasingly aware of the environmental impacts of animal agriculture, including greenhouse gas emissions, land use, and water consumption, leading them to seek environmentally conscious alternatives. The market growth is further supported by the recognized health benefits of both plant-based diets and fermented foods, particularly their positive impact on gut health through probiotics and increased nutrient absorption. Governmental support mechanisms, including financial allocations, research initiatives, and regulatory frameworks, are instrumental in facilitating market advancement. This commitment is exemplified by the United Kingdom government's February 2024 investment of EUR 12 million in an alternative protein research facility, administered by United Kingdom Research and Innovation (UKRI), dedicated to advancing fermentation methodologies. These collective factors indicate a sustained trajectory of market growth and innovation in the fermented food industry.

High Contamination and Food-safety Recall Risk

The global fermented foods market encountered substantial operational challenges due to increasingly stringent regulatory frameworks across regions. The Food Safety and Inspection Service (FSIS) implemented new testing protocols for non-Listeria monocytogenes Listeria species in January 2025, which required establishments to address detected contamination through comprehensive remediation measures. The Food and Drug Administration (FDA) extended the comment period through 2024 for its updated Hazard Analysis and Risk-Based Preventive Controls guidance, which demonstrated the continuous evolution of regulatory requirements. Queensland Government regulations mandated fermented foods to maintain pH levels at or below 4.6 for safety protocols, as inadequate fermentation processes resulted in contamination incidents, product recalls, and significant reputational damage . These regulatory requirements established substantial barriers to entry for small-scale producers and increased operational costs across the industry. As a result, the complex regulatory landscape significantly impeded market expansion and imposed considerable compliance burdens on manufacturers, affecting the overall growth trajectory of the global fermented foods market.

Other drivers and restraints analyzed in the detailed report include:

1. Clean Label and Minimal Processing Preferences
2. Emergence of Precision Fermentation: Lowering Cost and Enabling Novel Ingredients
3. Limited Shelf-life Requiring Cold-chain Logistics

For complete list of drivers and restraints, kindly check the Table Of Contents.

Segment Analysis

In 2024, fermented foods command a dominant 65.31% market share, bolstered by their rich cultural roots, enhanced nutritional benefits, and a growing alignment with trends favoring plant-based and functional foods. On the other hand, the fermented beverages sector is on a swift ascent, boasting a CAGR of 7.42% through 2030, outpacing its fermented food counterpart. This surge is driven by a growing consumer appetite for functional drinks, emphasizing lower sugar content, transparent ingredients, and health benefits like digestive and immune support.

Within the fermented foods segment, conventional products including yogurt and cheese maintain market leadership positions, while alternative offerings such as tempeh, sauerkraut, and tofu demonstrate increasing market penetration as consumer preferences expand toward diverse cultural products. The dairy subcategory exhibits significant performance metrics, specifically within the protein-enriched yogurt and dessert segments. The fermented beverage market demonstrates continued expansion beyond traditional categories, as evidenced by Wonder Veggies' anticipated 2025 introduction of probiotic fresh produce, establishing novel product categories that integrate fresh and fermented characteristics.

The Fermented Food Market is Segmented Into Product Type (Fermented Food and Fermented Beverages), by Ingredient Source (Dairy-Based, Plant-Based, and More), by Distribution Channel (Supermarkets/Hypermarkets, Convenience Stores, and More), and by Geography (North America, Europe, and More). The Market Forecasts are Provided in Terms of Value (USD).

Geography Analysis

The Asia-Pacific region maintains a dominant market position with 33.53% market share in 2024, demonstrating superior regional growth performance at 7.87% CAGR through 2030. This performance establishes the region as the predominant consumer market and primary innovation center for fermented products in the global marketplace. The region's market leadership is attributed to the extensive integration of fermentation practices within its cultural framework, particularly evident in Japan, China, and Indonesia, where established fermentation methodologies spanning multiple centuries facilitate enhanced consumer acceptance of innovative product developments.

North America shows market maturity with ongoing corporate consolidation and premium product focus. The region's strong regulatory structure and consumers' health-focused spending habits support premium fermented product launches. Coca-Cola's introduction of Simply Pop in February 2025, featuring no added sugar and 6 grams of prebiotic fiber, shows traditional beverage companies adapting to health-conscious consumer preferences. Canada and Mexico support regional growth through retail expansion and increased health awareness, while aligned regulations facilitate product distribution across borders.

The European market maintains its established position as the primary center for plant-based fermented product innovation while implementing comprehensive sustainability initiatives that establish global product development standards. The region's emphasis on plant-based fermentation technologies reflects advanced environmental consciousness among consumers and substantial regulatory frameworks supporting sustainable food production systems. The Middle East and Africa demonstrate substantial growth potential, despite current market capacity limitations, with the systematic improvement of cold-chain infrastructure and increasing health consciousness establishing favorable conditions for accelerated fermented product market penetration.

List of Companies Covered in this Report:

1. Danone S.A.
2. Nestlé S.A.
3. PepsiCo, Inc.
4. Yakult Honsha Co. Ltd
5. Fonterra Co-operative Group Limited
6. Groupe Lactalis S.A.
7. Chobani Inc.
8. Unilever PLC
9. GT’s Living Foods
10. Lifeway Foods Inc.
11. The Coca-Cola Company
12. BioGaia AB
13. Good Ferment Beverages Pvt Ltd.
14. NextFoods, Inc.
15. Dana Dairy Group
16. FAGE International S.A.
17. Rita Food and Drink Co.,Ltd
18. Milky Mist Dairy Food Limited
19. Brew Dr. Kombucha
20. Samworth Brothers Holding Limited

Additional Benefits:

• The market estimate (ME) sheet in Excel format
• 3 months of analyst support