Fermented Plant-Based Alternatives Market

Market Overview

The global fermented plant-based alternatives market size was valued at USD 346.08 million in 2022. It is estimated to reach USD 527.74 million by 2031, growing at a CAGR of 4.8% during the forecast period (2023–2031).

Fermentation has been a natural process that has been used to create a variety of foods and drinks since the Neolithic era. Food preservation for both plant-based and animal-based foods was traditionally the primary purpose of fermentation. Many different fermented animal and plant products are available today that are produced utilizing various raw sources, microbes, and manufacturing processes. The popularity of dairy and meat substitutes has led to a surge in fermentation that may enhance the sensory, nutritional, and functional characteristics of the latest wave of plant-based foods.

Furthermore, fermented plant-based food alternatives are food and beverage products used as plant-based alternatives to the original dairy or meat-based products. These products have certain helpful bacteria that help consumers reduce the development of allergies by improving digestion and immunity. Many consumers desire plant-based milk alternatives for environmental, health, lifestyle, and dietary reasons, resulting in abundant products based on nuts, seeds, and beans.

Highlights

• Fermented plant-based dairy dominates the product segment
• Supermarkets/hypermarkets dominate the application segment
• Europe is the highest shareholder in the global market

Market Dynamics

Global Fermented Plant-Based Alternatives Market Drivers:

Changing Dietary Patterns (such as Veganism and Flexitarianism)

Veganism is the most prevalent trend in the global food and beverage industry, which is caused by changing consumer eating habits coupled with health benefits associated with plant-based food. Various countries have witnessed an increase in veganism over the past few years, especially countries such as the U.S., the U.K., and Canada. In addition, the number of vegan restaurants in the U.S. and Canada increased from 55 in 1993 to 971 in 2018. The U.S. has a significant vegan population of over 3% of the country's total population.

Other trends are pointing toward evolving dietary patterns in consumers, such as flexitarianism. The term refers to individuals who consume less meat and are sometimes vegetarian. The flexitarian trends have been growing in various countries worldwide, encouraged by movements such as Veganuary and Meatless Mondays. In the U.K., 34% of the population is flexitarian, as witnessed in 2018, compared to 28% in 2017. Escalated growth in adopting plant-based diets is estimated to remain the key driver for developing the fermented plant-based food and beverage alternative market.

Increasing Adoption of Sustainable Diet

A sustainable diet is a growing trend in the food and beverage industry, influenced by consumers' adoption of plant-based alternatives. Plant-based options are increasingly gaining consumer attention due to the health benefits of plant-based diets. The global food and beverage industry has registered a significant increase in plant-based diet adoption as several consumers are looking for ways to improve the nutritional content of their diets.

Companies are responding to consumers' changing desires by expanding their product lines and shifting toward healthier, more environmentally friendly menu options. Else Nutrition, Plant Pops, and Redefine Meat are a few companies that have found a plant-based alternative to dairy and meat products. Fermented food offers multiple health benefits as it is rich in probiotic bacteria. By consuming fermented foods, other beneficial bacteria are added to the digestive system, enhancing the immune system. Hence, the prevalence of sustainable diets among consumers is anticipated to expand the fermented plant-based alternative food and beverages market during the forecast period.

Global Fermented Plant-Based Alternatives Market Restraint:

Ensuring a Healthy Nutritional Profile

Escalating innovation in food and beverage products and growing food nutrition knowledge among consumers have induced a high demand for nutritional products in the global food and beverage industry. New and innovative products such as dairy milk made of oats and almonds, pasta made of lentils, beef having a blend of protein isolates, etc., are introduced in the market, making consumers compare food products based on nutritional value. Growing health concerns among consumers, like obesity, have also influenced consumers to adopt healthy diets.

Furthermore, COVID-19 has also changed consumers buying behavior, such as healthy buying, reactive health management, etc. The food and beverage industry has also witnessed a rise in the consumption of healthy food and functional food products which promote high immunity, such as cereals, dairy, beverages, etc. Hence, manufacturers need to ensure the nutritional content of food while also keeping it entirely plant-based, which is a massive challenge for fermented plant-based food alternative manufacturing companies.

Global Fermented Plant-Based Alternatives Market Opportunities:

Growing Demand for Plant-Based Meat

Plant-based meat alternatives have been gaining consumer attention as they act as a significant source of protein, having a similar taste and texture to meat. As a result of growing awareness regarding wildlife conservation and animal welfare, consumers now include their interest in plant-based substitutes to meat, such as soy-based, pea-based, and other ingredients that mimic the taste of original meat. Global plant-based meat sales reached USD 4.2 billion in 2020, up from USD 3.4 billion in 2019. Similarly, top food manufacturing companies have invested in the plant-based meat category, which is expected to increase consumers' attention toward plant-based meat.

India has also witnessed increased demand for plant-based meats as companies introduce plant-based meat products. For instance, Blue Tribe Foods introduced plant-based chicken nuggets made from soy and peas; such initiatives by food companies have centered consumer attention toward other healthier substitutes for meat products. As plant-based meat has registered a high demand in the global food and beverage industry, the segment can also induce high growth opportunities for fermented plant-based meat alternatives till the forecast time frame.

Regional Analysis

Europe Dominates the Global Market

Based on region, the global fermented plant-based alternatives market is bifurcated into North America, Europe, China, South America, the U.K., the Middle East and Africa, and Asia-Pacific and Japan.

Europe is the most significant global fermented plant-based alternatives market shareholder and is anticipated to exhibit a CAGR of 5.4% during the forecast period. The growing wave of the adoption of plant-based food in European countries is the key driver for the growth of the fermented plant-based market in the region. Europe's plant-based food industry witnessed a remarkable increase of 49% in 2018-2020. The categories with the highest surge in demand include yogurt, milk, meat, etc. In addition, Europe has witnessed remarkable growth in plant-based food consumption, so multiple food and beverage companies are investing in the region. As a result of huge investments and various players in the market, the industry environment is highly competitive, which poses a considerable challenge for new entrants.

North America is projected to exhibit a CAGR of 4.7% over the forecast period. The growing vegan population in North America is the key driver uplifting the growth of North America's fermented plant-based alternatives market. The demand is projected to boost soon due to rising concerns about dairy product allergies in consumers. As per the National Institute of Health (NIH) 2020 data, 75 to 90% of Americans are affected by lactose intolerance because consumers are more inclined toward fermented plant-based products to avoid the harmful impact of dairy products. In addition, North America comprises regional markets of the U.S., Canada, and Mexico. The U.S. dominates the North American fermented plant-based alternative market due to several manufacturing companies and suppliers in the country, which leads to a considerable market size. Furthermore, the companies operating in the U.S. have also been investing in plant-based solutions, such as Tesco launched plant-based alternatives in 2019. Such strategies are expected to escalate regional market growth.

South America has multiple leading foods and beverages companies keen to invest in new and innovative plant-based solutions, keeping the market's growth high. There are numerous government initiatives also which are helping the development of plant-based foods. For instance, In Colombia, an agro-food initiative called WARUWA connects farmers with restaurants while reducing the price of fruits and vegetables and helping farmers incentivize plant-based eating.

The introduction of plant-based food products in the Middle East is a critical challenge for manufacturers as most of the consumers in the region are inclined toward meat-based diets. The region registered an import of USD 1.1 billion in meat in 2019, which includes lamb and sheep meat. In addition, Middle East countries are highly inclined toward meat consumption in their diet plans, and hence the demand for meat products is higher in the region as compared to plant-based foods. However, the growing adoption of functional foods due to rising health consciousness among consumers is the crucial driver for the growth of the Middle East and African market.

The growing adoption of plant-based foods in the Asia-Pacific and Japan region is influenced by growing food safety and health concerns among consumers is the crucial factor driving regional growth. Asia-Pacific contributes to over 60% of the global population, with around 36% of the people consuming no or less meat diet plans. As per a study conducted by DuPont in 2020, 75% of consumers are ready to pay a similar price for plant-based alternatives as meat products. Such consumer attributes will increase demand for fermented plant-based products in the coming years.

Segmental Analysis

The global fermented plant-based alternatives market is segmented by product and application.

Based on product, the global fermented plant-based alternatives market is divided into fermented plant-based dairy, pickles and vegetables, sauces and seasonings, bakery, meat, and others. 

The fermented plant-based dairy segment is responsible for the most significant market share and is anticipated to exhibit a CAGR of 4.7% over the forecast period. Fermented plant-based dairy alternatives include fermented dairy products manufactured using plant-based ingredients. The segment cover products made of animal substitutes such as coconut, soy, pea, oats, etc. In the dairy alternatives market, most consumers are attached to the specific health benefits of plant-based dairy products. Due to certain health conditions like lactose intolerance, most consumers need to avoid dairy products. However, consumers prefer to incorporate plant-based dairy products into their dietary plans in addition to the health issues related to dairy products because fermented plant-based dairy alternatives are healthier because they contain several simpler enzymes for people with allergies and lactose intolerance to digest.

The fermented sauce is an acidic sauce made by fermenting hot chilis and a couple of other ingredients. Soya sauce, mayonnaise, and fermented ketchup are the essential fermented plant-based sauces in the industry. Fermented plant-based sauces have a tangy and sour flavor while also adding probiotics to the sauce. Fermentation also produces omega 3, vitamin B, and lactic acid, making fermented sauces healthier than regular ones. A couple of sauces that we consume daily are also fermented. For instance, hot tabasco sauce, made with chopped chiles and salt, has been fermented in old oak barrels for over five years. Lemon juice, eggs, or vinegar can also ferment plant-based mayonnaise. However, vegan mayonnaise contains tofu, organic canola, olive oil, etc. Vegan mayonnaise is healthier than regular mayonnaise as it has no cholesterol and less fat, because of which vegan mayo is consumed in moderation as a balanced diet.

Based on application, the global fermented plant-based alternatives market is segmented into supermarkets/hypermarkets, convenience stores, online, and specialty stores. 

The supermarkets/hypermarkets segment owns the highest market share and is estimated to exhibit a CAGR of 4.7% during the forecast period. A self-service supermarket offers various household products, food, and beverages. The place provides a wide range of products, each category having multiple options per consumers' tastes and preferences. On the other hand, a hypermarket is giant than a supermarket with a higher number of consumer goods. Supermarkets are generally warm and have a pleasing ambiance, while hypermarkets resemble a warehouse. In addition, the retail sales of fermented plant-based food and beverages are expected to increase through supermarkets as consumers grow, including plant-based food in their daily dietary plans. As supermarkets serve the consumer all their everyday needs with multiple options, including plant-based foods, more consumers are inclined toward opting for supermarkets as their buying option.

A corner shop or small retail establishment was known as a convenience store that sells a range of necessities like groceries, coffee, soft drinks, and confections. These stores generally keep plant-based alternatives but in a limited capacity depending upon the consumers in that specific locality or area. Most convenience store customers require plant-based food solutions as a part of their regular dietary plan. Due to the growing consumer demand for meatless food, convenience stores have added more plant-based solutions to their product offerings. There are several convenience stores across the globe which deal with plant-based offerings, such as Wava offers plant-based meats in over 220 chain stores in Florida, U.S.

Recent Developments

• January 2023- US-based, The Living Green Company started constructing a precision fermentation division to replace animal, synthetic, and ultra-processed products with plant-based substitutes. Using its artificial intelligence (AI) platform, the company will enhance the functionality and sustainability of the goods it develops and provide F&B players with new possibilities beyond the present ingredients and fungal hosts.

• April 2022- Chr. Hansen unveiled its new culture selection for plant-based meat substitutes. The biotechnology company is expanding the Vega Culture Kit portfolio with a fermentation-enabled product designed to preserve the freshness of alternative meats.