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Culture Market Size, Share Global Analysis Report, 2021 – 2026
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 Forecast 2021 – 2026
Industry Insights
[194+ Pages Report] According to a Facts & Factors report analysis, the global Culture Market was anticipated to be around USD 5,281.6 Million in 2020 and is predicted to create revenue of around USD 7,009.4 Million by 2026, growing at a CAGR of roughly 4.8% between 2021 and 2026.
Market Overview
Recently, 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. Latest trends like probiotics and functional foods in the market capturing the overall world across from the US to emergent regions. Functional foods cover a variety of food products. It may include least processed, whole foods along with fortified, enriched, or enhanced food. Usually, these foods have a potential beneficial result on health after consumption on a regular basis along to a certain extent. Functional dairy products have formed a massive competition among the microbial Culture industries.
Microbial Culture is also getting attraction from the industry players as a result of the rising acceptance of the bio-preservation concept. This bio-preservation concept is an attractive alternative to physical and chemical preservation. Food fermentations provide great models for studying the basic principle and mechanism of bio-preservation along with the traditional fermentation that may be important resources of new strains for bio-preservation.
Industry Growth Factor
In the last few years, the consumption of fermented food and its product has significantly increased owing to their precious traits that expand well beyond shelf life, preservation, and sensory qualities. The fermented food manufacturing is mostly carried out using starter Cultures for a detailed and expectable fermentation. Moreover, extremely studied starters such as lactic acid bacteria (LAB) and yeast are applied in numerous fermented food manufacturing industries like meat, vegetables, sourdough, etc. Dairy Cultures are the most eminent group of starter Cultures.
Significant growth in food-borne conditions is propelling the requirement for microbial food Cultures across the world. Moreover, microbial food Cultures like bacteria, fungi, and mold are mostly utilized by food processing industries as they facilitate the preservation of food, removal of toxic compounds, thus verifying food safety. Such organisms also provide health advantages to fermented food products that are being used in food Cultures.
Segmentation Analysis
The Culture market is classified on the basis of type of product and application. On the basis of type of product, the Culture market is divided into starter, adjunct, probiotic, and others. The Culture market based on the application is segmented into beverages, sauces, dressing, & condiments, bakery & confectionery, dried processed food, sweet & savory snacks, frozen & chilled processed food, and others.
Report Scope
Report Attribute |
Details |
Market Size in 2020 |
USD 5,281.6 Million |
Projected Market Size in 2026 |
USD 7,009.4 Million |
CAGR Growth Rate |
4.8% CAGR |
Base Year |
2020 |
Forecast Years |
2021-2026 |
Key Market Players |
DuPont, Kerry Group, Chr. Hansen Holding A/S, Koninklijke DSM N.V., and Others. |
Key Segment |
By Type, Application, and Region |
Major Regions Covered |
North America, Europe, Asia Pacific, Latin America, and the Middle East & Africa |
Purchase Options |
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Regional Analysis
In terms of region, in 2018, Asia-Pacific is the fastest-growing market for microbial Cultures due to its potential demand surge from developed countries such as China. The manufacturers are viewing this potential region and heavily investing to get the newest innovations and boost manufacturing capacity in order to address the rising demand in the region. Also, the dairy Culture markets are witnessing a boom in the development and advancement in the region of China, India, Asia-Pacific, as well as the Middle East.
Competitive Players
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.
For instance, Kerry Group plc, headquartered in Ireland is divided into several business areas like ingredients and flavors, consumer foods, and agribusiness. The company acquired Cargill Flavor Systems, a manufacturer of food flavoring, for $230 million. The collaboration was aimed to expand the company’s Culture business segment. Such initiatives would, in turn, help companies to capture significant revenue share.
By Type
- Starter
- Adjunct
- Probiotic
- Others
By Application
- Beverages
- Sauces, Dressing, & Condiments
- Bakery & Confectionery
- Dried Processed Food
- Sweet & Savoury Snacks
- Frozen & Chilled Processed Food
- Others
Regional Segment Analysis
- North America
- U.S.
- Canada
- Europe
- U.K.
- France
- Germany
- Rest of Europe
- Asia Pacific
- China
- Japan
- India
- South Korea
- Rest of Asia Pacific
- Latin America
- Brazil
- Rest of Latin America
- The Middle East and Africa
- GCC Countries
- South Africa
- Rest of Middle East Africa
Table of Content
Industry Major Market Players
- DuPont
- Kerry Group
- Chr. Hansen Holding A/S
- Koninklijke DSM N.V.
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