The microbial food culture market is projected to grow at a compound annual growth rate (CAGR) of 6.10% from 2024 to 2034. Fueled by a daily demand for nutritious and flavorful foods, the market is expected to reach USD 2,133.15 million in 2024. With increasing awareness of the benefits of natural microbial flora, the market is anticipated to expand to USD 3,840.48 million by 2034.
Microbial food cultures are a group of microorganisms such as bacteria, fungi, and mold used in the food and beverage industry for processing food items. They are often used to preserve food, improve and enhance the nutritional value, so it does not depreciate.
Times before now, fermentation has been a food preservation process practiced worldwide. Fermented food products have been part of humans’ regular diet. There are many health benefits attributed to fermentation as a food preservation process, and this has fostered the rise in demand for food products or items preserved through it.
The microorganisms used in food cultures often impart acidity, flavour, and texture to final food products. While the organisms are present in food naturally, they can also be added artificially as a starter culture in industrial food processing.
Growing demand for natural products, rising disposable income, and the increasing number of working women are major factors driving the growth of the global microbial food culture industry. Other factors, like increasing consumers’ awareness regarding the health benefits associated with the consumption of natural products, is another growth driver expected to drive the microbial food cultures market forward over the forecast period.
Microbial Food Cultures Market Growth Driven by Increasing Demand for Starter Cultures
Over the years, there has been substantial growth in the consumption of fermented food products due to their valuable traits such as the extension of shelf life, preservation, and sensory quality. These attributes have fostered the rise in demand for microbial food cultures industry, and this is expected to continue over the forecast period.
However, fermented food products are manufactured using the starter cultures process for specific and expectable fermentation. Starters such as yeast and Lactic Acid Bacteria (LAB) are the highly studied starters used in various fermented food product production process.
Growing Consumer Demand for Healthy Food Products
With the rise in awareness regarding the health benefits associated with the consumption of fermented food products, there has been a surge in demand for microbial food cultures globally. Consumers are on the rise for healthy food products such as functional food and probiotic food supplements.
This surge in consumers’ demand has fostered the increase in demand for microbial food cultures, and this is expected to continue over the forecast period. In addition, manufacturers are switching towards the production of new food products with value addition of
Microbial Food Cultures Market: Competitive Landscape
- AECI Limited
- CSK Food Enrichment
- Cargill Incorporated
- Chr. Hansen A/S
- Lactina Ltd.
- Koninklijke DSM N.V.
- Frutarom
- The TATUA Co-operative Dairy Company Ltd
- Vitakem Nutraceutical In.
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Microbial Food Culture Market by Category
By Product Type:
- Probiotics Culture
- Starter Cultures
- Adjunct and Aroma Cultures
By Microorganism Type:
- Bacteria
- Mold
- Yeast
By Function:
- Flavoring Agent
- Texturizing Agent
- Preservative Agent
- Coloring Agent
- Nutritional Agent
- Other Functions
By End-Use Industry:
- Dairy Industry
- Beverages
- Bakery and Confectionery Industry
- Fruits and Vegetable Industry
- Other Industries
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