Report on World Markets for Fermentation Ingredients - 2015

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• Report on World Markets for Fermentation
  Ingredients - 2015

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Summary
The global market for fermentation-derived
products is expected to increase from nearly
24.3 billion in 2015 to 35.1 billion in 2020,
with a compound annual growth rate (CAGR) of 7.7
from 2015 to 2020. This report provides -Descript
ions of the latest developments in major
fermentation products. -Analyses of global market
trends, with data from 2014, estimates for 2015,
and projections of CAGRs through
2020. -Particular insight into the
interrelationship between ethanol and other
carbohydrate using industries. -A look at changes
in the industry's structure contrasting actual
production with installed capacities. -Profiles
of major players in the industry.
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INTRODUCTION STUDY GOALS AND OBJECTIVES The
number of products developed by a fermentation
process has increased more than what many
industry developers had anticipated over a decade
ago. The market has experienced significant
fluctuations in pricing, has undergone wide
variations in consolidation and product
development, and is highly susceptible to a
variety of factors, including the agricultural
industry, food preferences and resulting
consumption, bio-ethanol development and other
macro-economic indicators such as disposable
incomes, Gross Domestic Product (GDP) and
socioeconomic trends.
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Two of the most important factors that have
influenced the fermentation industry landscape
over the past decade are the development of the
global bio-ethanol industry and the change of
economic conditions in China. Bio-ethanol came on
the market as an additional demand driver for the
typical fermentation feedstock. Shortages of
starches and of sugars developed and led to high
carbohydrate prices, triggering price increases
across all fermentation-derived products and
fostering consolidation among manufacturers.
China lost its self-sufficiency in grains and in
carbohydrates and the Chinese fermentation
industry started to purchase feedstock from the
global markets at standard prices. As energy
prices increased drastically and environmental
protection laws started becoming more enforced,
the competitiveness of the Chinese fermentation
industry in comparison with Western companies
suffered and many smaller producers exited the
marketplace. For some fermentation products, only
one or two manufacturers still have a strong
presence. While such general developments
affected virtually all product categories,
particular dynamics affected specific sections of
the industry.
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REASONS FOR DOING THE STUDY The report reviews
the global fermentation industry with emphasis on
major fermentation-derived products used in food,
feed, pharmaceutical and technical applications.
It provides the most up-to-date information on
quantities manufactured, prices and market value
developments, and industry structures. It enables
the reader to understand the industry in general,
while also providing insight into the
inter-relationship between the ethanol- and other
carbohydrate-using industries. INTENDED
AUDIENCE The report is designed to assist
decision-makers in the fermentation industry by
providing background information to be considered
in capacity expansions, when entering into or
exiting from the business of fermentation
products and ingredients.
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It should also support selection of sites and of
manufacturing processes for future plants. In
view of the dynamics of the global carbohydrate
markets and constantly changing economic
framework conditions for fermentation products,
the determination of the most appropriate
production site for specific products becomes
increasingly important. SCOPE AND FORMAT OF THE
REPORT After categorizing the main fermentation
products, the report describes each individual
product, reviews industry developments, makes
estimates of current volumes produced and
consumed, and finally considers price trends and
industry structure. Building on carbohydrate
conversion rates and production sites, the demand
for carbohydrates is estimated for specific
regions and contrasted with availability. Those
regions and products that may experience tighter
production due to restrained raw materials are
identified.
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METHODOLOGY AND INFORMATION SOURCES Data for this
study were collected using both primary and
secondary data research techniques. Literature
searches of various sources, including
scientific, medical and business publications and
databases, were conducted. On-line databases and
government sources were consulted as well.
Extensive interviews with industry personnel,
scientists, professional and trade organizations,
government agency personnel, observers,
scientists and industry professionals were
conducted. -Specifically, the methodology applied
in this report is based on -Major industry
developments per product group. -Analyzing
volumes, prices and market value
trends. -Profiling changes in the industry
structure, and contrasting actual production with
installed capacities.
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Table of Contents

• Introduction
• Summary
• Industry Overview And Market Influences
• Global Market For Fermentation Of Crude
  Antibiotics
• Global Market For Fermentation Of Organic Acids
• Global Market For Fermentation Of Amino Acids
• Global Market For Fermentation Of Xanthan
• Global Market For Fermentation Of Industrial
  Enzymes
• Technology And Patents
• Market And Competitive Summary
• Company Profiles

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of Contents, please visit Report on World
Markets for Fermentation Ingredients -
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