Microbial Food Culture Market to Top US$ 3.5 Bn by 2032 as Demand for Fermented Food Products in Dairy Industry Grows

The global microbial food culture market is set to witness growth at a CAGR of 6.1% and is anticipated to reach a valuation of around US$ 3.5 Bn by 2032. Food cultures are employed in food processing to boost the value of food items through fermentation. As a result, majority of health-conscious individuals are increasing the adoption of food containing bacteria such as probiotics, along with functional foods.

Another factor boosting the food cultures industry is growing working population and rising preference for fermented food products. Food cultures are either naturally present in food or added as a starting culture during food processing to impart desired flavor, texture, or acidity, and also boost the nutritional benefits of the product during the fermentation process.

Certain bacterial food cultures are utilized as probiotics, while the others are used as starter cultures. As a result of the increased usage of probiotics, the bacterial food culture market is projected to grow. Moreover, bacterial food cultures are employed as starter cultures in dairy products such as cheese and yogurt, and meat products such as dry ham, pepperoni, and salami.

Mold food cultures are used to make a variety of cheese and soy products. As a result of people's growing health consciousness and preference for fermented foods, the food cultures market is expected to increase positively in terms of volume and value during the forecast period.

Key Takeaways from Market Study

The global microbial food culture market is anticipated to reach a valuation of around US$ 1.9 Bn by 2022 Based on product type, the starter culture is anticipated to account for over 40% of the market share over the forecast period. Europe microbial food culture market is expected to witness a significant growth during the forecast period. Application of microbial food culture in the dairy industry is expected to generate sizeable sales in the coming years East Asia is expected to emerge as a prominent market for microbial food culture market in the forecast period

“Increasing consumption of fermented food products is one of the key factor triggering the growth in the microbial food culture market,” says a Future Market Insights analyst.

Competitive Landscape

Although the food cultures business is unorganized, rising food consumption in emerging regions is luring multinational firms to invest leading to microbial food culture stakeholders to engage in cutting-edge R&D to bring healthful goods to market.

Furthermore, as part of a global inorganic business expansion plan, acquisition of regional players is becoming more common in the food cultures sector:

DuPont introduced a plant-based, fermented foods culture, stating that the new component will help extend the shelf life of foods and beverages made from plants and fermented products

Hundsbichler GmbH, a dairy ingredient provider, was bought by Chr. Hansen. The company made this strategic move to expand its enzyme production and footprint in conventional specialty cheese segments

Explore More Valuable Insights

Future Market Insights, in its new report, offers an impartial analysis of the global microbial food culture market, presenting historical data (2017-2021) and estimation statistics for the forecast period of 2022-2032.

The study offers compelling insights based on product type (probiotics culture, starter cultures, adjunct and aroma cultures), microorganism type (bacteria, mold and yeast), function (flavoring agent, texturizing agent, preservative agent, coloring agent, nutritional agent and other functions), end-use industry (dairy industry, beverages, bakery and confectionery industry, fruits and vegetable industry and other industries), across seven major regions of the world.

About Food & Beverage Division at Future Market Insights

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