According to the Market Statsville Group (MSG), the Global Starter Culture Market size is expected to grow from USD 1,347.8 million in 2022 to USD 2,053.6 million by 2033, at a CAGR of 5.7% from 2023 to 2033.
The global starter culture market is expected to expand as demand for fermented dairy products such as yogurt and cheese rises. Several yogurt-related innovations have increased demand for starter cultures, and manufacturers are investigating the multifunctional properties of these products. Technological advancements have also aided in the spread of starter cultures across various industries. The addition of starter cultures provides a foundation for ensuring that products are produced consistently while maintaining quality.
Starter cultures are collections of many cells, either of one type or a combination of more excellent microorganisms, that can be introduced to ingredients to benefit from the compounds or products derived from their metabolism or enzymatic activity. Because starter cultures carry out fermentation processes in meal manufacturing, their use in the food industry is expected to grow globally. This has resulted in the commercialization of numerous items such as bioprotective cultures, starters, or probiotics to provide ingredients with distinct sensory and dietary properties, capacity fitness advantages, and ensure food safety.
The COVID-19 pandemic has had a significant impact on many industries, including the starter culture industry. Starter cultures are used in the production of fermented foods and beverages such as yogurt, cheese, bread, beer, and wine. One of the major impacts of COVID-19 on the starter culture industry has been disruptions to supply chains. Restrictions on travel and trade have made it difficult for companies to obtain the raw materials they need to produce starter cultures. In addition, lockdowns and social distancing measures have led to reduced production capacity and staffing shortages, which have further impacted the supply chain.
Another impact of COVID-19 on the starter culture industry has been changes in consumer behavior. As people spend more time at home and have fewer opportunities to dine out, there has been an increased demand for home cooking and baking. This has led to increased demand for starter cultures for homemade sourdough bread, yogurt, and other fermented foods. The pandemic has also led to increased focus on food safety and hygiene, which has led to changes in production practices. Companies in the starter culture industry have had to implement new measures to ensure the safety and quality of their products.
Overall, the COVID-19 pandemic has had a mixed impact on the starter culture industry. While disruptions to supply chains and production have presented challenges, increased demand for homemade fermented foods has created new opportunities for growth.
Fermented dairy products are becoming more popular as an essential component of a healthy diet. The health benefits of fermented foods are due to the interaction of ingested live microorganisms with the host. Fermented dairy products have long been considered an essential component of a healthy diet. Historically, the fermentation process caused a delayed and unpredictable sourness of milk caused by naturally occurring microbes in milk. However, in less-regulated environments, current microbiological techniques have produced a variety of fermented milk products with higher nutritional value. These items are an important component of functional foods. Extensive research is being carried out to develop dairy products that incorporate probiotic organisms to increase their value.
Potential health benefits can be introduced to meat products by using probiotic starter microorganisms. Lactic acid bacteria starter cultures produce lactic acid, which acts on meat proteins, changing their water binding capacity and increasing microbial safety. Furthermore, bacteriocins produced by gram-positive species of the lactic acid bacterial group have been discovered to play an important microbial role with a significant effect on food safety and preservation.
Warm temperatures encourage the development of microbial starter cultures. When the temperature drops, the cultures stop growing, resulting in an incomplete fermentation process. There is a direct relationship between ambient temperature and cultural activity. For example, if the kefir preparation environment is not optimal, the cultures will hibernate, and the fermentation process will be slowed. This leads to low-quality products and has an impact on the market. Similarly, thermophilic and mesophilic bacteria have specific temperature requirements, and any temperature variation can harm the starter cultures.
Currently, Europe dominates the market for starter cultures. Still, manufacturers are looking into the Asia Pacific and South American markets, where the use of starter cultures is expected to skyrocket in the coming years. According to the Food and Agriculture Organization (FAO), the region's middle-class population has shifted its dietary preferences away from staple cereals to meat, dairy products, fruits, and vegetables. Despite the region's unorganized dairy industry, there is still plenty of room for expansion. Milk consumption is said to be higher in India and China. They are expected to expand their market due to rising demand for milk and other dairy products.
High dairy consumption in India and China is expected to drive the region's growth. Milk production in the Asia Pacific region has increased at the fastest rate in a decade, and this trend is expected to continue in the coming years.
The study categorizes the starter culture market based on type and application at the regional and global levels.
Based on application, the global starter culture market is divided into dairy & dairy-based products, meat & seafood, alcoholic & non-alcoholic beverages . In 2022, the dairy-based application segment is expected to account for a larger share. This is due to an increase in the production and consumption of fermented dairy-based products worldwide. The cheese was the most popular dairy application, followed by yogurt. A starter culture is commonly used in cheese production because it improves uniformity, flavor, and texture.
Based on the regions, the global Starter Culture Market has been segmented across North America, Asia-Pacific, Europe, South America, and the Middle East & Africa. Dairy is one of the most profitable industries in Asia, with breakthroughs occurring in countries such as India and China. As a result, the Asia Pacific region is expected to grow fastest, owing to an increasing number of dairy and meat-based manufacturers using a starter culture.
The global Starter Culture Market is highly competitive, with key industry players adopting various strategies such as product development, partnerships, acquisitions, agreements, and expansion to strengthen their market positions. Most market companies focus on expanding operations across regions, augmenting their capabilities, and building strong partner relations.
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