Fermented Black Garlic Market Size, Share, Growth, and Industry Analysis, By Type (Whole Fermented Black Garlic Cloves, Fermented Black Garlic Powder, Fermented Black Garlic Extracts), By Application (Culinary Industry, Nutraceuticals, Functional Foods, Dietary Supplements) and Regional Forecast to 2034

FERMENTED BLACK GARLIC MARKET OVERVIEW

The global Fermented Black Garlic Market size is USD 0.63 billion in 2025 and is projected to touch USD 1.15 billion in 2034, exhibiting a CAGR of 7.85% during the forecast period.

Fermented Black Garlic market is currently experiencing growth because of an increased popularity of this product as a functional food that offers a wide variety of health effects. The manufacturing of black garlic involves high-temperature and humidity fermentation of regular white garlic during a certain period of time changing the colour, taste, and nutritional content of the product. During the fermentation process, it becomes richer in antioxidants, its pungency is mitigated, and it acquires an even sweeter and tangy flavour that has made it a special ingredient to be used in the culinary, nutraceutical, and pharmaceutical industries. The consumers are also being attracted more into using black garlic because of its claimed health benefits such as better cardiovascular health, boosted immunity, anti-inflammatory effects, and its usefulness in regulating blood sugar levels.

The market is on the expansion path due to increasing awareness of natural and health-promoting food substitutes, particularly in Asia, North America, and Europe. Clean-label, organic, and functional foods are produced with the relevant requirements, which fit properly into the original positioning of fermented black garlic. Moreover, food processing sector is applying black garlic in dips, dressing, snacks and health food supplements. With customers still choosing preventive care and wellness, the manufacturers are coming up with new product formulations and packaging options. The prospects of this changing business are enormous to food and beverage firms, health supplement manufactures and international exporters who would like to satisfy the increased consumer demand of good tasting, nutritious and natural ingredients.

GLOBAL CRISES IMPACTING FERMENTED BLACK GARLIC MARKET- US TARIFF IMPACT

Fermented Black Garlic Market Industry had a Negative Effect Due to supply chain disruption

The US tariff has been unprecedented and staggering, with the market experiencing lower-than-anticipated demand across all regions compared to pre-2025. The sudden market growth reflected by the rise in CAGR is attributable to the market’s growth and demand.

The tariffs imposed by the US on the importation of agricultural food products and other specialty products has had significant effect on the fermented black garlic market especially to the exporters of the Chinese circuit. Higher tariffs have dismissed the imported black garlic due to associated increase in its cost thereby making it less competitive than the domestic substitutes. Consequently, the US importers and distributors are experiencing increased cost in procurement and this is usually transferred to the consumer in terms of high retail charges thus chilling off the demand. Smaller and medium-sized entities, particularly gourmet food retailers as well as producers of supplements are also feeling the crunch on their profit margins due to the fluctuations in supply as well as pricing. Other firms are contemplating layering on of the local sourcing or establishing fermentation facilities in the US as a mitigation step against the possible threats of tariffs. Even though the move is expected to promote local production in the long-run it has caused a decline in the pace of black garlic imports in the short run thus giving a decrease in the number of varieties in the shelves and the pace of market penetration. Uncertainties of tariffs are also the strategic issue of the stakeholders in the black garlic supply chain.

LATEST TRENDS

Integration of AI-Enabled Fermentation Technology to Drive Market Growth

Another prominent recent growth driver within the fermented black garlic segment is the implementation of AI-driven fermentation technology that can facilitate the process in terms of controlling temperature and humidity parameters in real-time. These intelligent machines facilitate faster fermentation operations, as well as increase consistency, energy efficiency, and maintenance predictions allowing them to reach high production and optimal product quality. With the need to keep up with the increasing demand of the world, investing in the AI-based fermentation equipment enables the manufacturers and artisanal producers to have more control over the Maillard reaction and make the black garlic with more control over texture and flavour and in larger volumes. This technological advance is helpful to both the big players in the industry who needs large quantities of the product and the small operators who would be interested in the premium markets because it reduces chances of loss due to spoilage and differences in quality. Due to this, the interjection of intelligent automation into fermentation equipment is gaining steam as a major growth driver to the fermented black garlic market sector.

FERMENTED BLACK GARLIC MARKET SEGMENTATION

BASED ON TYPES

Based on Type, the Fermented Black Garlic Market can be categorized into Whole Fermented Black Garlic Cloves, Fermented Black Garlic Powder and Fermented Black Garlic Extracts.

• Whole Fermented Black Garlic Cloves: This is the most common and commonest used form and is consumed raw or as an ingredient in cooking. It has not altered its complete texture or taste, thus being a favourite in the gourmet and home kitchens.
• Fermented Black Garlic Powder: This powdered type form is one of the most prevailing kinds of spices in food industry since it can be very easily distributed into other foodstuff, can be used as preservative and saves transportation expenses.
• Fermented Black Garlic Extracts: This form is more concentrated and hence it becomes a selection choice in pharmaceuticals, nutraceuticals and health supplements because as per the strong antioxidant and anti-inflammatory defence it has, offers a particular health advantage.

BASED ON APPLICATIONS

Based on Application, the Fermented Black Garlic Market can be categorized into Culinary Industry, Nutraceuticals, Functional Foods and Dietary Supplements.

• Culinary Industry: The use of fermented black garlic in cuisine adds sweet-savoury flavour, which chefs and food processors employ to enhance the taste of the food, thus increasing its demand in specialty food as well as packaged food.
• Nutraceuticals: Black garlic has a great number of natural health advantages, especially in relation to cardiac health and immune system which are one of the reasons why it became a sought-after item in health and wellness supplements and capsules.
• Functional Foods: Foods such as health bars, beverages, and dairy are finding their place in the functional foods market due to the inclusion of black garlic to improve nutrition and taste.
• Dietary Supplements: The elevated antioxidant level of the fermented black garlic creates its application as supplements to blood pressure, cholesterol, and general immunity regulator.

MARKET DYNAMICS

Market dynamics include driving and restraining factors, opportunities and challenges stating the market conditions.

DRIVING FACTORS

Rising Demand for Functional and Immunity-Boosting Foods to Expand the Market

The international trend of health-oriented nutrition has contributed a great deal in increasing Fermented Black Garlic Market Growth because of its high levels of antioxidants and immune boosting. Consumers are also more demanding in having natural super foods that have therapeutic effects such as better cardiovascular ailments, blood pressure maintenance, and anti-inflammatory properties. The COVID-19 pandemic increased the focus on the preventive health as well and facilitated the popularity of nutrient-rich foods such as black garlic. It can be used on a clean-label, bio-based, and non-chemical ingredient, which fits the existing consumer trends. The manufacturers are in turn taking advantage of it and adding black garlic to functional drinks, nutrition bars, and meal replacements. With wellness commanding an ever-larger share of consumer decision-making on foods, fermented black garlic is an ingredient that is taking a leading role in the fast-growing food market with some secondary nutrition value.

Expanding Applications in Nutraceuticals and Dietary Supplements to Boost the Market

The use of fermented black garlic in more nutraceuticals and dietary supplement products is a huge market force. It contains a lot of bioactive components such as S-allyl cysteine and polyphenols, which makes it an effective component of blood pressure, cholesterol and oxidative stress-managing supplements. The producers of supplements are developing different types of black garlic capsules, tablets, and softgels to answer increased consumer demands of natural and non-synthetic solutions to counter pharmaceutical products. This aging population, especially in North America and Europe, necessitates the supplementation of heart related problems, cognition, and immunity: all of which are supported by fermented black garlic. What is more, the possibility of the ingredient usage for a long period of time with their having only minimal side effects makes the ingredient to be used long-term, which, in its turn, stimulates the R&D and innovation processes in the sphere of supplement formulations. This is a trend that has played an important role in the healthy growth trend in the market.

RESTRAINING FACTOR

Limited Consumer Awareness in Emerging Markets to Potentially Impede the Market Growth

For the fermented black garlic as a healthy food, still its awareness among the population in many developing markets remains insufficient. Although it is catching up in parts of the world, such as North America, Europe and East Asia, there still exists huge consumer base in Africa, South America and some sections of South Asia and the world at large that lack awareness of its existence and benefits. This ignorance will limit a demand and market penetration especially in the forms made such as powders and extracts. Moreover the cost of high price as compared to the common garlic will reduce its use among the lowly cost consumers. The improvement in these hitherto unexplored markets is not as rapid without direct educational campaigns, marketing, and product sampling exercises. Finding solutions to overcome the cultural unfamiliarity and issues of taste preferences are necessary to increase the global presence of fermented black garlic products.

OPPORTUNITY

Surge in Plant-Based and Functional Food Innovation to create Opportunity for the Product in the Market

The increase in the movement of plant-based and functional foods will provide a significant chance to fermented black garlic manufacturers. Since more and more consumers on the market turn towards vegan and clean-label, as well as healthy-focused eating, with anti-oxidative properties, low savoury-sweet taste, and natural plant compounds, black-garlic can serve as voice distinguishing in the current market. Food companies are experimenting with the black garlic in plant-based meat, soups, dressings, energy bars and drinks. This goes in line with consumer demand to enjoy health benefits of natural functional components that feed the intestines and the boosting of the immune system and the heart. Following the world trend of expansion of preventive health, food companies are motivated to create products enhanced with super foods, whereas black garlic is a perfect fit. By having proper positioning and alliances, similar opportunities can be exploited whereby brands can venture into new segments and demographics, exponentially increasing their Fermented Black Garlic Market Share.

CHALLENGE

Standardization and Quality Consistency in Production could be a Potential Challenge for Consumers

The potential issue associated with the development of the market in fermented black garlic is quality and standardization in manufacturing. The fermentation process is very challenging and temperature, humidity, and time have to be strictly controlled and any deviations may influence the flavour and texture and even nutritional value. The great number of small producers particularly in the developing regions are employing traditional techniques that contribute towards the inconsistency of the quality of the products. This inconsistency makes the large-scale production and sourcing very difficult and constrains scale. Moreover, international consumers and enforcers require distinct standards of safety and quality, which is hard to comply with on the part of artisanal producers. This challenge would be to invest in new technology in the fermentation field, train the staff and stringent food safety certification, which not every producer is ready to deal with.

FERMENTED BLACK GARLIC MARKET REGIONAL INSIGHTS

• NORTH AMERICA

Fermented Black garlic market is a hot property in North America where awareness among consumers regarding the use of natural health supplements and functional foods is on the increase. The US is ahead of the region with high need of organic and clean-label products fuelled by health-minded young adult generations and mature adults as they seek complexion and heart health advantages. The supplemental food industry has used black garlic to be included in capsules and softgels and has gained greater and wider distribution in pharmacies and wellness outlets. Moreover, Black garlic innovation in product formulation has taken place due to the subsequent dietary vegan and meat-alternative food trends. United States Fermented Black Garlic Market currently has sophisticated food processing facilities and extensive channels of distribution, which makes it well positioned to continue playing a central role in the cultivation of the global market particularly in nutraceutical and other specialty food businesses.

• EUROPE

Europe is displaying a leading position in the fermented black garlic market due to high demand of natural, gourmet as well as functional food products. Within countries such as Germany, France and even the UK more of the black garlic is coming into the dressing-up of the eaters in the higher end of the restaurants as well as the health conscious stores. The demand in Europe is in the direction of antioxidant rich and naturally fermented ingredients, as the consumers are seeking health and sustainable products. Black garlic is more commonly used as an artisan condiment and spread ingredient as well as a dietary supplement. The food safety laws are strict in the region, which promotes quality production, and hence, positively affect consumer safety and acceptance of products. In addition, the focus on cardiovascular and immunity health along with aging wellness is also consistent with the therapeutic values of black garlic. Europe is one such market that offers a prospect of exploring fermented black garlic even further because of its culinary experimentation and in the growth of health awareness.

• ASIA

Fermented black garlic is primarily produced in Asia, East Asia, in particular, being the origin as well as the largest producer of the same. Production and consumption are particularly large in South Korea, Japan, China, and Thailand. The product has a long history of use in folk medicine and cooking so it is a household health food staple and health food market product. Its health benefits are well known in the country, such as enhanced circulation of blood and strengthening of immunity, which propels huge demand in the country. Moreover, Asian manufacturers produce black garlic which they export to the world as whole form, powder form and extract. Market growth is also driven by government sponsorship of functional food industries and rising health awareness among the middle-class consumers. Asia is the innovator in the fermented black garlic with its cultural acceptance, better fermentation methods, and increasing export to the other parts of the world, thus continuing to shape the world fermented black garlic market.

KEY INDUSTRY PLAYERS

Key Industry Players Shaping the Market through Innovation and Market Expansion

The fermented black garlic industry is characterized by a combination of international and local players that concentrate on the areas of innovation, quality of the product, and health-oriented products. Black Garlic North America, B-Garlic, Kyushu Riki Co., Ltd., Tao Organic, Cleveland Kitchen, and OBGARLIC Co., Ltd. are some of the large corporations that compete in the industry. These businesses possess the recognition of being very good in fermentation processes and clean-label compliance with culinary and nutraceutical applications. Black Garlic North America and Kyushu Riki have also been singled out as making quality products which encompass premium product range that target gourmet foods as well as supplements. Beside this, companies such as OBGARLIC and B-Garlic also contribute to innovation in fermentation equipment and packaging as well so as to prolong shelf life and maintain quality. Other enterprises have ventured into business by producing black garlic powders and black garlic extracts in health supplements manufacturing and functional foods. The competitive environment is also augmented by the presence of local small-scale producers as well as new start-ups that serve the same production with references to certifications within the organic production of products and sustainability. It is a combination of these key players that are propelling global awareness and market penetration into exports, product diversification and partnerships.

LIST OF TOP FERMENTED BLACK GARLIC COMPANIES

• Black Garlic North America (U.S.)
• The Black Garlic Company (U.K.)
• Black Garlic Australia (Australia)
• Black Gold Fermented Black Garlic (U.S.)
• The Original Black Garlic Company (U.S.)
• Black Garlic Specialty Foods (U.S.)
• Black Garlic Japan (Japan)
• Black Garlic Bulgaria (Bulgaria)
• Black Garlic Canada (Canada)
• Black Garlic Europe (Germany)

KEY INDUSTRY DEVELOPMENT

July 2025: Black Garlic North America introduces Fermented Black Garlic Capsules for the first time in North America at the Wisconsin Fairgrounds that contains 1,000mg RES ta ncy of fermented black garlic per dose that delivers 2x the antioxidant equivalency of fresh garlic in clean-label supplementation form.

REPORT COVERAGE

Fermented black garlic market is experiencing a high velocity in the global market because more consumers are being attracted to functionally enhanced foods, which promote human health. Having high antioxidant content, being of natural origin, and having sweet-savoury flavour, it is a demanded ingredient in culinary, nutraceutical, and supplement spheres. With an increased number of health-conscious people turning to natural products that prevent illnesses rather than additives, fermented black garlic is now known to be beneficial in strengthening immunity, lowering inflammation, and enhancing cardiovascular wellness. Innovations are also happening within the market in the forms of the products such as powder, extracts, and capsules, which are making it more accessible across industries and preferences of those who eat.

Although there are threats such as the lack of awareness of consumers in new territories and issues with consistency in production on a small scale, there are still a lot of opportunities. The market is being enforced by the increasing use of fermentation technologies that are AI-enabled, penetration of the plant-based and functional food segments, as well as demand in export markets. The major players in North America, Europe, and Asia have been playing leading roles as each has something to offer in terms of being innovative, culturally acceptable and industrial. With the producers investing in quality assurance, sustainable production/practices and diversifying their production and applications, the fermented black garlic market is poised to increase steadfast in the coming years, emerging as a critical competent in the global orientation towards natural and functional wellness products.