Natto Market size is projected to reach $220.3 million by 2026, growing at a CAGR of 5.1% over 2021-2026. Natto is a kind of food that is mostly available in japan and is made from cooked soybeans fermented through Bacillus subtilis natto. Natto contains dipicolinic acid which is effective against various microorganisms such as penicillium spp., Escherichia, and many more that is produced by the bacteria of natto during fermentation. Natto is covered by mucilaginous fluid that contains a special odor that is difficult for accepting. In natto, nine essential amino acids are available which are considered as healthy for human health. Natto contains oil, carbohydrate, moisture and anti-inflammatory enzymes which helps to fight against cancer. Natto is very essential for health owing to its various advantages such as boosting the immune systems, increases the digestion, reduces cardiovascular health etc. Branched chain fatty acids such as isobutyric acid, isovaleric acid, and 2-methylbutyric acid that is present in natto produces unpleasant smell. In raw natto pyrazines are present that produces typical flavors in natto. Rising consciousness about health among consumers and growing production levels of soy is the major factor driving the growth of Natto Market. Furthermore, changing lifestyle of consumers and rising development and research in food and beverage industry is set to further enhance the overall market demand for Natto Market for the period 2021-2026.
