FMI Miso Market Opportunities and Forecast Assessment, | Page 4

Miso Market
Miso Market Recent Industry Trends and Projected Industry Growth, 2017 – 2027
Miso is produced by fermenting soybean, rice, barley, or other ingredients with fungus Aspergillus oryzae
and salt. It is a traditional seasoning in Japan used for miso soup, pickling vegetables or meats, and
sauces and spreads. Miso is high in minerals, vitamins, and protein, therefore it is a preference food for
health consciousness people. Miso is typically salty but in modern cooking it savory, fruity, earthy, and
sweet miso is also used. The aroma and flavor of miso depends on fermentation process and the
ingredients used.
Global Miso Market Dynamics:
The growth of the global miso market is driven by growing demand for high nutrition food and increasing
health consciousness among consumers. The properties of miso including high in minerals, vitamins, and
protein fueling the global miso market. Macroeconomic factors such as growing economy, changing
lifestyle, increasing domestic income, and rapid rate of urbanization driving the global miso market.
However, it is hard and costly to produce organic miso as more than half of the soybean produced across
the globe is genetically modified which is expected to restrain the demand for global miso market. Some
of the factors trending the global miso market include mergers & acquisitions between miso market
players and its suppliers and high investment in the food industry. Companies operate in the miso market
can increase its share through collaboration with miso suppliers, backward integration, and by offering
organic, gluten-free products in the market.
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