Food & Beverage

Global Starter Culture Market

April 6, 2022
ID: SR/FB-16
Format:Pdf
Pages:220

Global Starter Culture Market By Product Type (Bacteria, Yeast and Molds), By Application (Dairy & Dairy Products, Meat & Sea Food and Alcoholic Beverages), By Region (North America, Europe, Asia-Pacific, South America and The Middle East & Africa)-Global Forecast to 2028.

Description

Starter Culture Market Overview

The global starter culture market size at USD 1.5 billion in 2021 and is estimated to reach USD 2.0 billion by 2028, with a CAGR of 5.6% during the forecast period of 2022-2028. The increasing demand for dairy & dairy-based food and meat & seafood and the growth in consumption of conventional beverages are pushing the demand for starter cultures. With the upgrade of new technologies and innovative experimentations in the food and beverage sector, starter cultures have been dominant in many countries’ markets due to their high consumption of processed food.

What is Starter Culture?

Starter cultures are microorganisms that can make dairy products such as cheese, yogurt, etc. Starter cultures are combined with milk at a specific temperature. They assist in the fermentation procedure and increase the chemical and physical effects of products that undergo fermentation processes. Starter cultures have multiple functions: giving flavor and aroma to the products, controlling organisms’ undesirable growth, and proteolytic and lipolytic activities.

Growth Drivers

Growing manufacturers of dairy-based products and meat and seafood Products

The growing dairy-based products and meat & seafood manufacturers have increased demand for starter cultures. With the growing attention to the advantages of using starter cultures and the increasing number of manufacturers, the starter culture demand has shown constant growth over the years. Starter cultures have been utilized in dairy applications for a long time. Starter cultures are utilized for the fermentation procedure during cheese, yogurt, butter, and kefir. The reduction in pH, which takes place when the bacteria ferment lactose to form lactic acid, has a preservative impact on the product while at the same time enhancing the digestibility and nutritional capacities. Yogurt starter cultures ferment (lactose) to create lactic acid. This procedure supports the formation of milk lumps, which are a feature of yogurt. Cheese starter cultures mainly consist of thermophilic bacteria, which help in lactic acid production during the industrial manufacturing of cheese. In expansion, acid production is the main factor in removing moisture from the cheese curd and aids in enhancing the quality and texture of the cheese produced.

Opportunities

Growth opportunities for untapped industrial applications

Currently, starter cultures are used in applications connected to dairy, meat, seafood, and beverage markets. The incoming second generation of starter cultures is predicted to further extend its range of abilities to cover vegetables, fruits, and other food substances. The existing market involving meat, seafood, and alcoholic beverages continues to present opportunities for growth as the manufacturer’s participation in this segment is tiniest.

Restraints

Strict regulations regarding the use of starter cultures

Strict regulations have been established as a major barrier stifling the market for starter cultures. Some of the organizations concerned in providing regulatory standards include the likes of the World Trade Organization, the European Food and Feed Cultures Association and other regulatory associations. The regulations for starter cultures as listed by the different organizations include the following: The World Trade Organization has applied stringent laws and regulations for importing and exporting living microbes. Before manufacturing microorganisms at the industrial level, the manufacturer must obtain an environment clearance certificate, quality certificate, and other affiliated certifications. Since the starter culture industry implicates high risks concerning health and the environment, it is not easy for new manufacturers to join it. Companies have certain regulatory standards to discard the culture and biological effluent after production.

Pre Covid-19 Impact on Global Starter Culture Market

Before the covid-19 period, Multiple health benefits related to the daily starter culture such as enhanced overall immunity, safeguarding of gastrointestinal infections, relief of constipation, among others is, the major element driving the market growth, increased demand of people for good quality dairy products have made daily starter culture an important ingredient, are the factors pushing the dairy starter culture market growth swiftly. The increased awareness regarding the advantages of daily starter culture will likely create new opportunities for the dairy starter culture market.

Covid-19 Impact on Global Starter Culture Market

During the covid-19 period, the consumer food & beverage industry noticed high market demand due to the lockdown globally. A top manufacturer in the industry is encountered with low consumption of their products in the market, and trouble in distributional channel system makes a huge decline in sales and revenue growth. Due to supermarkets and other stores and supply closures, the firms are more on changing their distributional channel system to support the online platform and delivery service. The shutdown of manufacturing works due to lockdown is negatively influenced by the production and starter culture market.

Post Covid-19 Impact on Global Starter Culture Market

After the covid-19 period, increasing demand for baked & dairy products and increasing use of alcoholic drinks are essential factors driving the growth of the global starter culture market. In expansion, technological improvements such as genetically modified starter culture are a significant factor expected to fuel the expansion of the global starter culture market over the forecast period. Growing demand for functional drinks connected with superior nutritional and ready-to-drink beverages are expected to create lucrative opportunities for major participants in the global starter culture market after the pandemic.

By Product Type Segmental Analysis

Based on product type, the global starter culture market is segmented into Bacteria, Yeast and Molds. The bacteria segment is anticipated to hold the largest share in the market during the forecast period. Bacteria is the most expected microorganism utilized for starter cultures, mainly due to their large-scale application in dairy & dairy-based products. Most manufacturers use bacteria such as Lactobacillus and Streptococcus.

By Application Segmental Analysis

Based on application, the global starter culture market is segmented into Dairy & Dairy Products, Meat & Sea, Food and Alcoholic Beverages. Food & Alcoholic Beverages hold the highest share in the global starter culture market due to the Increasing usage of starter culture as flavor, alcohol production, and preventing the process of food and beverage for long durability in the market. Due to some elements, including the surging demand for alcoholic and non-alcoholic beverages, the global market for starter culture is anticipated for a healthy growth rate during the forecast period.

By Regional Segmental Analysis

Based on region, the global starter culture market is segmented into North America, Europe, Asia-Pacific, South America and The Middle East & Africa. Europe is cast to account for the largest market share during the forecast period. The European dairy market has recreated an essential role in driving the growth of the starter cultures market, where it holds dominance. Germany and France are essential producers of dairy products, ranging from milk to cheese, where they keep the dominant position in the European Union. The production and consumption of cheese in the European Union have seriously affected the starter culture market, which plays a key function in extending the shelf-life to sustain exports to other regions. The different types of dairy products in Europe are a key factor contributing to the market’s growth by deploying cultures in cheese, fermented milk products, alcoholic beverages, and meat & seafood applications.

Competitors Analysis

The companies include CHR Hansen, DowDuPont, Scro SRL, THT S.A, Dalton Biotechnologies, Angel Yeast Co. Ltd., Lallemand Inc., Lesaffire Group, CSK Food Enrichment B.V, Dohler Group, Wyeast Laboratories Inc., Lactina Ltd. and other prominent players in the global starter Culture Market.

Key Stakeholders

Recent Development

In September 2019, DuPont (US) presented the dairy culture series under the brand Danisco. The company established Choozit cheese cultures, kefir-d cultures, Holdbac protective cultures, Probat mesophilic cultures, and yogurt cultures to cater to the market in the North American and European areas.
In July 2019, DSM (Netherlands) founded its new Delvo cheese -120 culture scope for young cheddar and barrel cheese to cater to the market in the dairy industry.
In October 2018, Chr. Hansen (Denmark) acquired an ingredient supplier, Österreichische Laberzeugung Hundsbichler GmbH (Austria). It will allow Chr. Hansen to develop its enzyme production and presence in the traditional segment of specialty cheese.
In June 2018, Chr. Hansen (Denmark) established a new starter in extension to its DVS SSC Series to produce a soft cheese with a mild taste and creamy mouthfeel to match the flavor of millennial cheese consumers.

Scope of the Report

Report Attribute	Details
Revenue in 2021	USD 1.5 billion
The revenue forecast in 2028	USD 2.0 billion
Growth Rate	CAGR of 5.6 % from 2022 to 2028.
Historical data	2017 – 2020
Base Year	2021
Forecast period	2022 – 2028
Region covered	North America, Europe, Asia-Pacific, South America, and Middle East & Africa
Key companies Profiled	The companies include CHR Hansen, DowDuPont, Scro SRL, THT S.A, Dalton Biotechnologies, Angel Yeast Co. Ltd., Lallemand Inc., Lesaffire Group, CSK Food Enrichment B.V, Dohler Group, Wyeast Laboratories Inc., and Lactina Ltd are the key players.

Market Modelling

By Product Type

Bacteria
Yeast
Molds

By Application

Dairy & Dairy Products
Meat & Sea Food
Alcoholic Beverages

By Region

North America
Europe
Asia Pacific
South America
Middle East & Africa

Table Of Contents

Methodology

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Frequently Asked Questions (FAQ):

What is starter culture?

What is the size of the global starter market?

The global starter cultures market size at USD 1.5 billion in 2021 and is estimated to reach USD 2.0 billion by 2028, with a CAGR of 5.6% during the forecast period of 2022-2028.

What are the restraints in the global starter culture market?

What is the covid-19 impact on the global starter culture market?

Who are the key players in the global starter culture market?

The companies include CHR Hansen, DowDuPont, Scro SRL, THT S.A, Dalton Biotechnologies, Angel Yeast Co. Ltd., Lallemand Inc., Lesaffire Group, CSK Food Enrichment B.V, Dohler Group, Wyeast Laboratories Inc., and Lactina Ltd are the key players in the global starter culture market.

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Global Starter Culture Market