Starter Cultures Market - Growth, Trends, COVID-19 Impact, and Forecasts (2022 - 2027)

Starter Cultures Market - Growth, Trends, COVID-19 Impact, and Forecasts (2022 - 2027)

The Starter Culture market is projected to register a CAGR of 5.5% during the forecast period, 2022-2027.

Starter culture is a microbial culture that is used in various food and beverage industries to enhance the fermentation process of the product. For instance, in the dairy industry, the starter culture which is composed of bacteria or yeast plays a major role in the production of dairy products including cheese, butter, and yogurt. Saccharomyces Cerevisiae is the most common started culture that is widely used in the production of beer, wine, and other types of alcoholic beverages to improve their flavor, texture, and quality. Besides, quality and flavor, starter culture has a significant property associated with health benefits. For example, the lactobacillus Bulgaricus and streptococcus are the most common microbial culture used in yogurt production and offers essential nutrients such as calcium, vitamin D, and potassium coupled with health benefits including weight management, increasing digestibility, enhancement of bone mineralization, heart health, and immune function. During the pandemic period, the growing demand for probiotics and functional food products has further triggered the growth of starter culture in the market.

In recent years, the demand for fermented food has grown rapidly among consumers which gives a way to a profitable market for food culture. The surging reliability of dairy-based products and functional beverages coupled with growing awareness about the health benefits of starter culture is anticipated to fuel the market growth. Moreover, the technological innovations including non-genetically modified starter culture in the starter culture industry are expected to drive the market growth. For instance, in 2021, TÜBİTAK MAM Food Institute has developed a long-life yoghurt starter culture obtained from non genetically altered bacteria strains collected from Anatolia, which can be a game-changer for dairy industry.

However, the stringent government regulation on the use of microorganisms in food products owing to the perishable property is anticipated to restrain the growth of starter culture in the market.

Key Market TrendsGrowing conscious about the health benefits associated with starter cultures in dairy products

In the past few years, the demand for fermented dairy products including fermented milk is gaining traction among consumers owing to their health-promotional benefits such as decreasing the rate of metabolic disorders, preventing obesity, and reduced immune-related pathogenesis. According to the study on the health benefits of fermented dairy products published in the Journal PubMed 2021, the consumption of yogurt and cultured milk has witnessed an improvement in gastrointestinal health. In addition, the presence of probiotic bacteria in yogurt aids in decreasing the absorption of cholesterol in the body which in turn reduces the risk of cardiovascular disorder and other lifestyle diseases. Moreover, the increasing awareness about the nutritional benefits of probiotic bacteria especially among lactose intolerance consumers is adding strength to the growth of starter culture in the market. Thereby, the increasing demand for fermented food products among consumers is further rising the demand for starter culture as a result it drives the market growth.

Asia-Pacific region is the fastest growing during the forecast period

The Asia-Pacific region has a higher production rate of fermented food products owing to the increasing consumer preference for fermented dairy, meat, and functional beverages products. According to Food and Agriculture Organization (FAO), the middle-class population inhabiting the region has shifted their diet preference from staple cereals to fermented dairy products such as yogurt, cheese, and butter. India and China claim to have higher fermented milk consumption and will continue to build a larger market, owing to the increasing demand for milk and dairy products. This, in turn, encourages manufacturers to innovate new dairy cultures to meet consumer needs. for instance, in 2020, Dupont Nutrition and Bioscience launched a series of dairy cultures including Yo-Mix Prime, DuPont Danisco LPC 800, and Yo-Mix Fast 1.0 in China market which provide a solution for yogurt producers. Similarly, the consumption of fermented alcoholic beverages is increasing among the Asian population which in turn drives the market growth. With the increasing production of fermented products, there is an increasing demand for starter culture and hence strengthening the market growth in the Asia-Pacific region.

Competitive Landscape

The global starter cultures market is highly fragmented owing to the presence of global and regional players. Major players in the market studied include Chr, Hansen Holding A/S, Döhler Group, Royal DSM N.V., Mediterranea Biotechnolgie Srl, and Ingredion among others. Major players are focusing on product innovation in the market to expand their presence, enhance their brand portfolio, and cater to various preferences of product manufacturers. For instance, in 2022, IFF Health & Biosciences announced the global launch of four new cultures under its Yo-Mix Prime series destined for yogurt manufacturers. The new cultures join Yo-Mix Prime 800 and 900 in helping dairy manufacturers to solve a range of major production challenges, enabling them to offer a diverse range of high-quality products to consumers.

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