The global fermented foods market growth was valued at USD 243.63 Billion in 2024 and is projected to reach USD 383.81 Billion by 2033, exhibiting a CAGR of 4.77% during the forecast period from 2025 to 2033. Driven by growing consumer demand for probiotic-rich, naturally preserved foods and rising awareness of digestive health, fermented foods are gaining popularity. Europe leads the market with a 37.9% market share in 2024. The market growth is also supported by innovation in plant-based and functional beverages.

Study Assumption Years

• Base Year: 2024
• Historical Year/Period: 2019-2024
• Forecast Year/Period: 2025-2033

Fermented Foods Market Key Takeaways

• Current Market Size: USD 243.63 Billion in 2024
• CAGR: 4.77% from 2025 to 2033
• Forecast Period: 2025-2033
• Europe dominates the market with a 37.9% share in 2024 driven by traditional fermented food consumption and health-conscious consumers.
• Increasing consumer awareness of digestive health and probiotic benefits is driving demand globally.
• Functional beverages and plant-based fermented products are gaining market traction.
• Retail and foodservice channels are expanding product variety and quality.
• Innovation in fermentation technology is enabling products with enhanced taste, nutritional value, and shelf life.

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Market Growth Factors

The global market for fermented foods is majorly influenced by the functional food segment that is driven by the consumer demand for products that provide health benefits in addition to basic nutrition. The prevalence of lifestyle diseases has led consumers to turn to probiotic-rich and nutrient-dense foods like fermented dairy, plant-based yogurt, kimchi, and sauerkraut in their diets. Urbanization and globalization have led to consumer awareness and acceptance of various fermented foods. Just in the United States, diets focusing on gut health accounted for 86.60% of the market share in 2024, thus indicating the large consumer focus on digestive wellness. 

One factor that keeps the demand for fermented foods high is consumer health consciousness. The latter has recognized fermented foods as a highly nutritious diet due to probiotic content, omega-3 fatty acids, and enzymes that promote digestion, immunity, and overall wellness. Half of the people in the U.S. who are conscious of the need to eat healthily constitute the number of consumers, while 62% consider healthfulness a key factor in food and beverage purchases. The trend is present worldwide, where fermented foods are considered functional foods with health benefits, thus leading to continuous market expansion globally. 

The demand for natural, organic, and clean-label foods has been a major factor in the growth of the fermented foods market. Fermented foods are perfectly positioned to meet the requirements for minimally processed products that have healthy profiles and are free from the use of synthetic additives. The sale of organic foods worldwide amounted to almost €135 billion in 2022, reflecting the consumer preferences. The authenticity of linking fermented foods to traditional artisanal methods has become a major factor in consumer trust and confidence. The clean-label trend that is focusing on ingredient transparency and the traceability of the supply chain is still very active, thus giving a continuous market boost to naturally produced fermented foods.

Market Segmentation

Analysis by Food Type:

• Fermented Dairy Products: Includes yogurt, kefir, and buttermilk, valued for probiotic benefits and nutrient density, driven by gut health awareness.
• Fermented Beverages: Kombucha and kefir drinks are popular for probiotics and detoxifying properties, increasing functional beverage demand.
• Fermented Confectionery and Bakery Products: Sourdough bread, fermented chocolates, and pastries offer unique flavor and improved digestibility with artisan appeal.
• Fermented Vegetables: Foods like kimchi and sauerkraut are favored for probiotics, shelf life, and diverse flavors, gaining international acceptance.
• Others: Includes fermented soy foods, condiments, and plant-based innovations such as miso and tempeh, appealing to vegan and vegetarian consumers.

Analysis by Ingredient Type:

• Amino Acids: Widely used in food, pharmaceuticals, and nutraceuticals, produced through microbial fermentation enhancing purity and consistency.
• Organic Acid: Not provided in source.
• Vitamins: Not provided in source.
• Industrial Enzymes: Not provided in source.
• Others: Not provided in source.

Analysis by Fermentation Process:

• Batch Fermentation: Common for consistent, high-quality production, adaptable for antibiotics, enzymes, and fermented foods with operational flexibility.
• Continuous Fermentation: Not provided in source.
• Aerobic Fermentation: Not provided in source.
• Anaerobic Fermentation: Not provided in source.

Analysis by Distribution Channel:

• Supermarkets and Hypermarkets: Largest channel with 48.4% market share in 2024, offering product variety, convenience, and competitive pricing.
• Online Stores: Not provided in source.
• Others: Not provided in source.

Regional Insights

The Europe region is the major contributor to the fermented foods market, with a market share of 37.9% in 2024. The major factors leading to this leadership position are the well-established cultural habits of consuming fermented foods, the strong consumer preference for probiotic-rich diets, and a sophisticated consumer base that is highly interested in functional foods. Thus the region serves as the center for strict regulations, quality-conscious consumers, and spacious retail networks that provide both the traditional and the latest products and hence a major hub for growth globally.

Recent Developments & News

Lifeway Foods, Inc., in July 2025, announced that it surpassed USD 5.5 Million in gross sales for the week ending July 13, which represents a 66% growth year-over-year. In July 2025, Yumame Foods partnered with Le Patron to create plant-based products by using fermentation technologies. Corbion became a member of the Ferment4Health Project in June 2025 to explore the benefits of fermented foods for gut health. Cleveland Kitchen widened its range of products with new fermented items in June 2025. Moolec Science revealed its intention to merge with Nutrecon, Bioceres Group, and Gentle Tech by Q2 2025 with the aim of increasing its fermentation capabilities.

Key Players

• Ajinomoto Co. Inc.
• Angel Yeast Co. Ltd.
• Archer Daniels Midland Company
• Cargill Incorporated.
• Chr. Hansen Holding A/S
• Conagra Brands Inc.
• Danone
• Dohler GmbH
• General Mills Inc.
• Kerry Group PLC
• KeVita Inc (PepsiCo Inc.)
• Koninklijke DSM N.V.
• Lallemand Inc.
• Mars Incorporated
• Meiji Holdings Co. Ltd.
• Mondelez International
• Nestlé S.A.
• Royal FrieslandCampina N.V.

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