The Food Cultures Market Size, Analysis, Trends & Forecast during 2018 – 2022

A fresh report has been added to the wide database of Market Research Hub (MRH) titled “Global Food Cultures Market Research Report 2018” which provides analysis of the global food cultures, with detailed analysis of market size and growth. The analysis includes the market by value, by volume, by segment, by segment volume and by applications. The report also provides the analysis of the global food cultures (dairy culture) market volume of Europe, Asia Pacific (APAC), North America, Latin America, Middle East & Africa (MEA), and ROW regions.

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Moreover, the report also assesses the key opportunities in the market and outlines the factors that are and will be driving the growth of the industry. Growth of the overall global food cultures has also been forecasted for the years 2018-2022, taking into consideration the previous growth patterns, the growth drivers and the current and future trends.

Chr. Hansen, Dhler, DSM and DowDuPont are some of the key players operating in the global food cultures, whose company profiling has been done in the report. In this segment of the report, business overview, financial overview and business strategies of the companies are provided.

Country Coverage:
Europe
Asia Pacific
North America
Latin America 
Middle East & Africa (MEA)
ROW

Company Coverage:
Chr. Hansen
Dhler
DSM
DowDuPont

Executive Summary:
Food Cultures (Starter Culture) defined as a microorganism such as live bacteria, yeasts or moulds, are used in various food manufacturing. Food Cultures preparations comprise of formulations, involving one or more live and active microbial species carry out the fermentation process in foodstuffs which, helps to preserve perishable foods and improve their nutritional qualities. Cultures are used to fundamentally change a food products taste, texture, color, nutritional value and shelf-life.

The different types of food cultures are Dairy Cultures and Meat Cultures. Dairy Cultures are live bacteria used in the production of fermented dairy foodstuff products such as cheese, yoghurt, etc. Cheese culture grows in the milk, converts the sugar lactose into lactic acid, which ensures the correct level of acidity and gives the cheese its moisture. In yoghurt and other fermented milk products, the culture is responsible for the taste and texture of the final product. Depending on the acidity, the product will have either a mild or strong taste.

Meat cultures are used to make dry, fermented products such as salami, pepperoni, chorizo and dried ham. The culture bacteria develop the flavor and color of the products.

The global food cultures market is expected to increase at high growth rates during the forecasted period (2018-2022). The global food cultures market is supported by various growth drivers, such as, swelling demand for fast food and fermented foods, rapid urbanization, growing alcohol consumption, accelerating meat consumption and rising cheese production & Consumption, etc.

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Table of Content:
1. Executive Summary

2. Introduction

2.1 Special Ingredient: An Overview 
2.2 Types of Special Ingredients: An Overview
2.3 Uses of Special Ingredients: An Overview
2.4 Food Cultures: An Overview
2.5 Types of Food Cultures: An Overview
2.6 Applications of Food Cultures: An Overview
2.7 Advantages and Disadvantages of Food Cultures

3. Global Market Analysis

3.1 Global Specialty Ingredient Market: An Analysis

3.1.1 Global Speciality Ingredient Market by Value
3.1.2 Global Specialty Ingredient Market by Segment 

3.2 Global Food Cultures Market: An Analysis

3.2.1 Global Food Cultures Market by Value
3.2.2 Global Food Cultures Market by Volume
3.2.3 Global Food Cultures Market by Application (Dairy, Meat, Wine and Others)
3.2.4 Global Food Cultures Market Volume by Segment (Dairy Cultures, Meat Cultures and Other)

3.3 Global Food Cultures Market: Segment Analysis

3.3.1 Global Dairy Cultures Market by Volume
3.3.2 Global Meat Cultures Market by Volume
3.3.3 Global Other Cultures Market by Volume

3.4 Global Food Cultures Market: Dairy Cultures Analysis

3.4.1 Global Dairy Culture Market Volume by Region (Europe, Asia Pacific, North America, Latin America, Middle East & Africa and Rest of the World)
3.4.2 Global Dairy Culture Market Volume by Application (Yoghurt, Cheese, Sour Milk Products and Other dairy applications)
3.4.3 Global Yoghurt Cultures Market by Volume
3.4.4 Global Cheese Cultures Market by Volume
3.4.5 Global Sour Milk Cultures Market by Volume …………Read More@

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This release was published on openPR.