(Food-Beverage-News.Com, September 15, 2021 ) According to MarketsandMarkets, The global starter cultures market size is estimated to be valued at USD 1.0 billion in 2020 and is projected to reach USD 1.3 billion by 2025, recording a CAGR of 5.3%, in terms of value. The growing demand for dairy & dairy-based food and meat & sea food, as well as the increase in consumption of conventional beverages are propelling the demand of starter cultures. With the advancement of new technologies and innovative experiments in the food and beverage sector the usage of starter cultures have been dominant in the European market, due to its high consumption of processed food, whereas the Asia Pacific region is growing fastest owing to new technologies and increase in the export of food and beverages.
By microorganism, the bacterial segment is projected to account for the largest share in the market during the forecast period
Bacteria is the most common microorganism used for starter cultures, mainly due to their large-scale application in dairy & dairy-based products. Streptococcus thermophilus is the second-most commercially important starter culture. It is used, along with the Lactobacillus species, as a multi-strain mixed starter culture for the manufacture of several fermented dairy foods such as fermented milk, yogurt, and mozzarella cheese. Thermophilic bacteria are more commonly used as starter cultures compared to mesophilic bacteria, based on the product portfolio of different manufacturers.
By form, freeze-dried segment is projected to account for the largest share in the market by form during the forecast period
With freeze-drying, microorganisms can be preserved without causing severe damage to their physical or molecular functions. As a result, the adoption of the freeze-drying method has increased significantly for microbe-based applications. These cultures can easily be rehydrated, depending on the application’s requirement. Freeze drying is used in various application areas such as fermented milk and cheese.
Europe is projected to account for the largest market share during the forecast period
European dairy market has played a key role in driving the growth for the starter cultures market, where it holds dominance. Germany and France are key producers of dairy products, ranging from milk to cheese, where they hold the dominant position in the European Union. The production and consumption of cheese in the European Union have had a significant impact on the starter culture market, which plays a key role in extending the shelf-life to support exports to other regions. The different varieties of dairy products in Europe are a key factor contributing to the growth of the market through the deployment of cultures in cheese, fermented milk products, alcoholic beverages, and meat & seafood applications.
