ResearchMoz presents professional and in-depth study of "World Markets for Fermentation Ingredients".

The global market for fermentation-derived fine chemicals will grow from $24.0 billion in 2017 to nearly $28.4 billion by 2022 with a compound annual growth rate (CAGR) of 3.4% for the period of 2017-2022.

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Report Includes

    119 data tables and 7 oadditional tables
    Descriptions of the latest developments in major fermentation products
    Analyses of global market trends, with data from 2016, estimates for 2017, and projections of compound annual growth rates (CAGRs) through 2022
    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
    Comprehensive company profiles of major players in the industry, including Adisseo (Bluestar Group), Charoen Pokphand Foods PLC., J.D. Heiskell & Co., Novus International and Weston Milling Animal Nutrition

Report Scope

    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.
    This report does not cover every industrial product that is fermented. Most of the products covered in this report have been on the market for years, but the examples of astaxanthin and beta-carotene demonstrate how difficult it is to introduce such products with sustainability. Few recently introduced industrial fermentation products have become mainstream practices, and many new products ultimately disappear.
    The report concludes with a review of the most important companies active in the fermentation processes.

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Table of Contents

Chapter 1 Introduction
Study Goals and Objectives
Reasons for Doing This Study
Scope of Report
Information Sources
Methodology
Regional Breakdown
Analyst's Credentials
Related BCC Research Reports

Chapter 2 Summary and Highlights
Overview
Driving Trends

Chapter 3 Market and Technology Background
Main Fermentation Categories and Products
Conversion Rates and Global Carbohydrate Demand
Availability of Carbohydrates
Sugars
Molasses
Hydrolyzed Starches
Population Growth
Economic Trends

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Consumer Price Index: Growth
Manufacturing Activities by Country
Agricultural Land
Meat Consumption

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