The production of fermented beverages in Australia saw an initial increase from 2014 to 2016, with values rising from 8.0 to 10.0 thousand metric tons, reflecting year-on-year growth rates of 12.5% and 11.11%, respectively. This period of growth was followed by stagnation from 2017 to 2019, maintaining a steady value of 10.0 thousand metric tons. A decline was observed in 2020, dropping to 8.3 thousand metric tons, representing a -17% year-on-year decrease. However, production rebounded strongly in 2021, increasing by 32.53% to 11.0 thousand metric tons and maintaining that level through 2023. The CAGR over the last 5 years (2019-2023) stands at 1.92%, with 2023 production at 11.0 thousand metric tons.
Forecasts indicate a steady growth trajectory from 2024 to 2028, with an expected five-year CAGR of 1.19% and total growth of 6.1%, reaching 11.92 thousand metric tons by 2028.
Future trends to watch for include innovations in fermentation technology, shifts in consumer preferences towards health-focused and sustainable beverages, and potential impacts of regulatory changes on production practices.
