Microbial food cultures market is segmented on the basis of microorganism type as bacteria, yeast and mould
Microbial Food Cultures Market: Segmentation
Microbial food cultures market is segmented on the basis of microorganism type as bacteria, yeast and mould.Among these segments bacterial culture market share is more and yeast segment is expected to grow during forecast period. Bacterial food culture is further sub-segmented as starter culture and probiotics. Due to increasing health concerns market for probiotic is expected to grow during forecast period. Bacterial cultures imparts aroma, taste and texture to yoghurt and fermented milk products and plays an important role in development of flavour and colour to fermented products such as salami, pepperoni and dried ham. Yeast culture is used in baking and brewing process. Bakery industries are using yeast as leaving agents and in brewing it is used in fermentation process. Mould cultures are used in cheese manufacturing process.
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Microbial food cultures market is further segmented on the basis of application such as microbial food culture for dairy and meat industry. Dairy cultures are sub-segmented on the basis of end product as yoghurt, cheese, kefir and fermented milk. Rising demands for probiotic food product is leading yoghurt market. In meat industry mould food cultures are used to develop the aroma and improve the texture of sausages. It helps to reduce ripening period and preserves the natural quality and increase shelf life of finished products.
Microbial Food Cultures Market: Region-wise Outlook
Microbial food cultures market is segmented on the basis of region includes North America, Latin America, Eastern Europe, Western Europe, Asia Pacific excluding Japan, Japan and Middle East and Africa. North America and Europe are established markets for microbial food cultures and emerging economies such as Asia Pacific provide opportunities for growth in forecast period. Increasing technological advancement in processing and rising consumption of fermented food products in Asia Pacific and Middle East and Africa is expected to promote use of microbial food cultures in forecast period. With increasing demands for processed food and ready-to-eat products is driving the market and microbial food culture market is expected to register healthy CAGR during forecast period.
Microbial Food Cultures Market: Drivers
Microbial food cultures are used in various fermented foods like dairy and meat products. Growing consumer demands for functional food and probiotic food supplements is major driving factor for microbial food cultures market growth. To fulfill the new trends for healthy food manufacturers are developing new products with the value addition of probiotics in various food product.
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Microbial Food Cultures Market: Key Players
The key international players operating in microbial food cultures market includes 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 and Vitakem Nutraceutical Inc.
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