Food Cultures Market

Food Cultures Market Outlook (2013-2027)

Consumers are increasingly looking at organic, authentic food which meets all safety parameters. As a result, the global food cultures market is growing at a CAGR of 7.2% over the forecast period.

The food cultures market is highly competitive and constantly evolving, with companies taking advantage of advances in this space to produce cost-effective, value-added, tasty and nutritious food.

The increase in demand for lactose-free, plant-based and probiotic-enriched foods and drinks is giving an upswing to the food cultures market which is expected to surpass US$ 2.4 Bn by 2027.

Scientific advances in bio-protection technologies of starter cultures is allowing producers to extend the shelf-life of food products for easy storage and on-the-go use. The growth in yogurt and freshly fermented dairy production in the European and North American markets has been moderate and found to be increasing in some countries.

Fermentation to Act as a Growth Lever in the Food Cultures Market

Bacteria and yeast are the widely researched food culture starters used in several industries of fermented food, accounting for more than 85% of the overall market share.

Due to their desirable characteristics of longevity and extended shelf life, the utilization of bacteria and yeast for fermented food has increased significantly over the recent years.

The demand for fermented food has gained a niche of its own by supplying Western audiences with unique flavors and tastes. The demand for fermented food brings a wide variety of new ingredients and tastes to the food preferences of consumers.

With Continuing Capital Investment, Asia Pacific to Emerge as a Lucrative Pocket

Europe holds the leading share with over 1/3rd of overall spending in global food cultures market in 2018 on the back of increased dairy production and lack of stringent regulations for microbial food cultures.

However, Asian countries are expected to record a strong expansion in global food cultures market during the forecast period owing to the presence of key producers in emerging countries of Asia especially in China and India.

Producers are looking at these untapped markets and investing heavily in the latest technologies to meet the region's growing demand. For example, in 2017, DuPont the US-based ingredient company increased its Beijing-based plant capacity by more than 112%.

Fragmented Market Structure with Investments and Acquisitions for Sharper Profit Margins

The food cultures market is an unorganized market, but growing food consumption in emerging nations is attracting foreign firms to invest in these markets. Leading stakeholders of microbial food culture invest in pioneering R&D to market healthy products. Some of the key developments in the food cultures market are:

• In 2019, Chr. Hansen introduced its unique first culture, allowing dairy producers to create naturally sweetened products while reducing added sugar.
• In 2019, DuPont launched their culture for plant-based, fermented foods claiming the new ingredient to extend the shelf-life of foods and beverages based on plants and fermented products.
• In 2018, Chr. Hansen acquired dairy ingredient supplier Hundsbichler GmbH. With the acquisition, the company is looking forward to expanding its enzyme production and presence in the traditional segments of specialty cheeses.
• In 2018, DSM introduced its “Delvo” cheese culture to create the highly specific taste and texture of the Castellano-type cheese. The new culture is formed by coagulants, bulk starts, lipases and cheese-coating solutions.

Moreover, as part of the inorganic business expansion strategy worldwide, acquisition of local players is also increasingly being observed in the food cultures market. Top tier producers of food cultures, diversifying their distribution channels also acts as a market driver mainly in developing countries.

Food Cultures Market: In-Depth Assessment on Key Segments-

The global food cultures market is segmented on the basis of type, application, functionality and region.

Type	Bacteria Yeast Mold
Application	Dairy & Dairy-Based Products Wine & Fermented Beverages Non-Alcoholic Beverages Meat and Seafood Other Applications
Functionality	Flavoring Agents Preservative Agents Texturizing Agents Others (Coloring Agents, Nutritional Agents, etc.)
Region	North America Latin America Europe South Asia and Oceania East Asia MEA

Country-specific assessment on demand for the food cultures has been provided for each regional market, along with the market size and impact analysis of key regional and country-wise dynamics, which were obtained through quotes from numerous food cultures market players and experts. Y-o-Y growth projections have also been offered on all regional markets incorporated in the report.