Microbial Food Cultures Market with Current Trends Analysis, 2015-2025

Microbial food cultures are group of small living organism like bacteria, fungi and mould which is used in food processing industry. Microbial food cultures are used to preserve food, to improve food safety or remove toxic compounds and it also improve the nutritional value and organoleptic quality of the finished food. From the ancient time fermented food is a part of regular diet. The organisms used in food cultures imparts acidity, flavor, and texture to final product and also add health benefits to fermented food products. These useful organism are sometime present in food naturally or added intentionally as a starter culture in industrial good processing. With rise in net income, working women population and trends toward fermented food products consumption is driving the market. The fermented foods are consumed for their health benefits. Processed meat and cheese are most popular products. The addition on microbial food culture improves overall quality of product without affecting its naturalness. Consumers became health conscious hence demand for functional food products and probiotic food is increased tremendously.

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.

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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.

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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This release was published on openPR.