10-Jun-2021 | Facts and Factors
Latest Published Report titled “Culture Market By Product Type (Starter, Adjunct, Probiotic, and Others), By Application (Beverages, Sauces, Dressing, & Condiments, Bakery & Confectionery, Dried Processed Food, Sweet & Savory Snacks, Frozen & Chilled Processed Food, and Others): Global & Regional Industry Outlook, Market Size, Business Intelligence, Consumer Preferences, Statistical Surveys, Comprehensive Analysis, Historical Developments, Current Trends, and Forecasts, 2021–2026” states that the global culture market in 2020 was approximately USD 5,281.6 Million. The market is likely to grow at a CAGR of 4.8% and is anticipated to reach around USD 7,009.4 Million by 2026.
Fermented food products such as cultured milk and yogurt, beer, wine, cider, etc. have developed tremendously allowing the way to a profitable market of food culture. Most recent trends like functional foods and probiotics in the culture market capturing the overall world across from the US to developing regions. Functional foods cover a variety of food products along with functional dairy products that have formed a massive competition among the microbial culture industries. These include the least processed, whole foods with fortified, enriched, or enhanced food. Commonly, these foods have an advantageous result on health after consuming on a regular basis along with a certain amount.
Browse the full “Culture Market By Product Type (Starter, Adjunct, Probiotic, and Others), By Application (Beverages, Sauces, Dressing, & Condiments, Bakery & Confectionery, Dried Processed Food, Sweet & Savory Snacks, Frozen & Chilled Processed Food, and Others): Global & Regional Industry Perspective, Comprehensive Analysis, and Forecasts, 2021 – 2026” report at https://www.fnfresearch.com/culture-market
Food fermentations make available great models for studying the basic principle and mechanism of bio-preservation along with the traditional fermentation that may be the main resources of new strains for bio-preservation. The bio-preservation concept is an attractive alternative to physical and chemical preservation and the microbial culture is also receiving attraction from the market players due to the rising acceptance of the bio-preservation concept.
The consumption of fermented food products has considerably improved owing to their valuable traits that expand well beyond shelf life, preservation, and sensory qualities. Also, the significant growth in food-borne conditions is propelling the requirement for microbial food cultures across the globe. Furthermore, microbial food cultures such as bacteria, fungi, and mould are mostly utilized by food processing industries as they help in the preservation of food, removal of toxic compounds, thus verifying food safety. Such organisms also offer health benefits to fermented food products which are used in food cultures.
Geographically, Asia-Pacific is the rapidly increasing market for microbial cultures as a result of its potential demand surge from developed countries such as China. Moreover, the dairy culture markets are also witnessing a boom in the development and expansion in the region of China, India, Asia-Pacific, as well as the Middle East.
Global microbial food culture market is extremely competitive and is dominated by various local and international market manufacturers that lead in a fragmented and unorganized market at the worldwide level. Key manufacturers are focusing on product innovation in the market to advance their brand portfolio, enlarge their presence, and serve different preferences of product manufacturers. Some major players operating in the culture market include DuPont, Kerry Group, Chr. Hansen Holding A/S, Koninklijke DSM N.V., and Others.
For example, in 2017, the US-based ingredient manufacturer Dupont, expanded its Beijing-based plant capacity by 115% to supplement the production of microbial food cultures.
This report segments the global culture market as follows:
Global Culture Market: By Type
Global Culture Market: By Application
Global Culture Market: Regional Segmentation Analysis
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