Fermented foods have grown tremendously in recent years resulting in a profitable market for food culture. Probiotics and functional foods are the new trends in the market capturing Europe. Functional dairy products have created a huge competition among microbial culture companies. The European microbial food culture market is expected to grow at a CAGR of XX% during the forecast period of 2017–2022. The market, estimated at USD XX billion as of 2017, is projected to reach USD XX billion by 2022.
The increased consumption of dairy products, especially yogurt, is one of the primary driving factors for the European MFC market. Kefir is also one of the most popular fermented dairy products consumed in Western and Eastern Europe, while it has the highest consumption in Russia. High alcoholic beverage consumption can also boost the MFC market growth in Europe. MFC has a wide application market, from dairy to bakery, which has increased its consumption demand. Lactic acid bacteria and yeasts have used since long in the dairy and bakery applications, capturing a huge market. Moreover, the probiotic market, which has grown at a fast rate in recent years, has triggered the market growth. Consumers are looking for live food cultures that have positive health benefits. Despite the growing market, there is a need for innovative, different strains of cultures with high potential value in food processing. Biotechnological innovations are playing a great role in the advancement of microbial cultures. However, the stringent regulatory framework that places emphasis on its documented use is always a restraint for the market. MFC requires strict growth environment, which is sometimes hard to maintain in the processing plants and this hinders the market growth.
The market has been segmented into the type of culture, strain type, application and geography. The MFC market, by type, includes bacteria, yeast, and mould. Bacteria culture such as lactic acid bacteria holds the largest share in the market due to its significant use in the dairy industry. However, yeast consumption in beer and other applications is growing in the market. Mold is a fast-growing market supported by the huge cheese consumption. The various microbial culture strains available in the market are single-strain culture, multi-strain culture, and multi-strain mixed culture. By application type, the market is segmented into beverages, dairy, bakery, cereals and others. The beverages market is sub-segmented into alcoholic and non-alcoholic beverages. Beverages hold the largest share in the market due to the massive consumption of dairy and alcoholic beverages. Yeast has a dominant presence in the baked food industry with its vast consumption in the sour dough and bread manufacturing.
Europe holds the largest market in MFC due to the increased consumption of fermented food products in the region. By geography, the European market has been segmented into the UK, Spain, France, Germany, Russia, Italy and other countries. In Europe, between one-quarter and one-third of the food consumed is the fermented food. The UK, Germany and France are the major players in the MFC market. Italy, Spain and Russia also have a growing MFC market presence, due to the high consumption of fermented food and beverages.
Some of the major players capturing the market include -
The focus on reducing production cost through innovative cultures will be the future spotlight for the market. MFC are difficult to preserve for longer periods until food consumption, due to the adverse processing environment, which can be an attracting point for research.
Key Deliverables in the Study
Global Microbial Food Culture Market - Segmented by Type, Growth, Trends and Forecasts (2017 - 2022)