Press release
Top Players and Market Competition in the Dairy Biopreservatives Industry
Dairy Biopreservatives
Steady Growth Expected in the Dairy Biopreservatives Market Size
The dairy biopreservatives market is projected to grow robustly, reaching a valuation of $1.75 billion by 2030. This expansion reflects a compound annual growth rate (CAGR) of 8.2%, fueled by wider adoption of biopreservatives in various dairy products. Supportive regulations for natural preservation methods, rising R&D investments, and broader use in functional dairy items also play important roles. The market is further energized by efforts to improve shelf life through innovative preservation technologies, microbial fermentation advances, organic acids, enzymes, antimicrobial peptides, and essential oils.
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Leading Companies Steering the Dairy Biopreservatives Market Landscape
Key players dominating the dairy biopreservatives market include well-known industry names such as Cargill Incorporated, Probi AB, DuPont de Nemours Inc., DSM-Firmenich SA, International Flavors & Fragrances Inc., Ingredion Incorporated, Meiji Holdings Co. Ltd., Kerry Group plc, Morinaga Milk Industry Co. Ltd., Lesaffre et Compagnie S.A., Novozymes A/S, Angel Yeast Co. Ltd., Lallemand Inc., Corbion N.V., Kemin Industries Inc., Chr. Hansen Holding A/S, Amano Enzyme Inc., BioGaia AB, Biose Industrie S.p.A., and Sacco S.r.l.
A significant development occurred in January 2024 when Denmark-based Novozymes A/S acquired Chr. Hansen Holding A/S for about $12.3 billion. This strategic move aimed to create Novonesis, a global biosolutions leader, expanding their portfolio in enzyme- and microbe-based products across food, agriculture, nutrition, and health sectors. Chr. Hansen specializes in food cultures, enzymes, probiotics, and bioscience ingredients, including dairy biopreservatives.
Innovative Trends Unlocking New Opportunities in Dairy Biopreservatives
Industry leaders are focusing on cutting-edge solutions like phage-based cultures designed to tackle late blowing defects in cheese. These cultures are bacteria resistant to bacteriophages that can disrupt fermentation by attacking lactic acid bacteria.
For example, in February 2024, DSM-Firmenich introduced its DelvoPhage test kit and culture range, which identifies and eliminates bacteria causing late blowing in hard and semi-hard cheeses. This innovation helps maintain consistent quality, extends shelf life by preventing gas buildup and texture damage during ripening, reduces food waste, and boosts manufacturing efficiency. These bioprotective cultures combine acidification, strong phage resistance, and enhanced nisin production to combat spoilage bacteria such as Clostridia tyrobutyricum, all without needing nitrates or lysozyme additives.
View the full dairy biopreservatives market report:
https://www.thebusinessresearchcompany.com/report/dairy-biopreservatives-market-report
Detailed Segmentation of the Dairy Biopreservatives Market
The dairy biopreservatives market is categorized into several important segments:
1) Product Type: Bacteriocins, Lactic Acid Bacteria, Yeast, and Other Product Types
2) Distribution Channel: Online Stores, Supermarkets and Hypermarkets, Specialty Stores, and Other Channels
3) Application: Cheese, Yogurt, Milk, Butter, and Other Uses
4) End User: Dairy Processing Companies and Food and Beverage Manufacturers
Within these categories, further breakdowns include:
- Bacteriocins such as Nisin, Pediocin, Enterocin, Lactacin, and others
- Lactic Acid Bacteria including Lactobacillus, Lactococcus, Leuconostoc, Streptococcus, and more
- Yeast types like Saccharomyces, Candida, Kluyveromyces, Pichia, among others
- Other types covering enzymes, essential oils, organic acids, fermentation products, and additional biopreservatives
This comprehensive segmentation helps stakeholders pinpoint growth opportunities and tailor strategies for specific product types, channels, and applications within the dairy biopreservatives market.
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