Freeze Dried Microbial Food Culture Market Size
| Study Period | 2019 - 2029 |
| Base Year For Estimation | 2023 |
| CAGR | 3.60 % |
| Fastest Growing Market | Asia Pacific |
| Largest Market | North America |
| Market Concentration | Low |
Major Players
*Disclaimer: Major Players sorted in no particular order |
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Freeze Dried Microbial Food Culture Market Analysis
Global freeze-dried microbial food culture marketis projected to grow at a CAGR of 3.6% during the forecast period.
- The increasing demand for probiotic and fermented food and beverages is likely to drive the market for freeze-dried microbial cultures.Furthermore, fermented beverages, such as kefir, kombucha, and kvass, have gained popularity among consumers in the recent years, especially in North America and Europe, as these are considered to be natural alternatives to artificially carbonated beverages.
- The rise in preference for microbial cultures in various fermentation in food & beverage applications for betterhealth benefits, adds novel taste, enhances texture and aesthetic appeal of the food and beverage products. Food & beverage manufacturers are seeking innovative ingredients to enhance shelf life of their products to meet the changing consumer needs.
Freeze Dried Microbial Food Culture Market Trends
This section covers the major market trends shaping the Freeze Dried Microbial Food Culture Market according to our research experts:
Dairy-Based Cultures Hold the Largest Market Share
Dairy cultures facilitate enhanced taste, texture, and production of cheese, yoghurt, and fresh dairy products. The food culture is cost-effective and easily manageable compared to other techniques, such as spray drying and fluid bed drying. The culture also promotes rapid fermentation and flexibility in production, thus reducing the processing time. Consumer acceptance for cultured dairy products, such as buttermilk, cultured milk, cheese, yoghurt, and sour cream, have promoted the freeze-dried microbial food culture market. The functional benefits imparted by probiotics, such as the production of vitamin B12, butyrate, and vitamin K2 in the human body, along with the creation of enzymes that destroy harmful bacteria, are driving the demand for dairy-based products, thus boosting the popularity of the freeze-dried microbial food culture.
Asia-Pacific Emerges as the Fastest Growing Market
Asia-Pacific freeze-dried microbial food culture market is growing, owing to the domestic and international companies that are launching new fermented food and beverage products, in order to occupy more market share. The busy lifestyle of the growing urban middle-class population in the region is indirectly driving the freeze-dried microbial food culture market. Probiotics are on the verge of boosting in the country, with significant potential for new entrants, as the country has several local manufacturers of bacteria, who are active in the local market, while other small players are working on maintaining standards to meet the global demand. Moreover, the growing organized retail sector of developing countries like India is further expected to introduce consumers to probiotics and probiotic-based products, focusing on the high impulse buying pattern of Indians.
Freeze Dried Microbial Food Culture Industry Overview
Global freeze dried microbial food culture market witnesses dominance from the giants – DuPont, Koninklijke DSM N.V., and Chr. Hansen Holding A/S. Competition levels have recently increased due to the influx of small-scale and domestic players in the industry. Even the number of third-parties in the global freeze dried microbial food culture market is significant. Other prominent players are Soyuzsnab (AiBi brand), Lesaffre International, Lallemand Inc., and Bioprox.
Freeze Dried Microbial Food Culture Market Leaders
DuPont
Koninklijke DSM N.V.
Chr. Hansen Holding A/S
Lyo-San inc.
Lesaffre
*Disclaimer: Major Players sorted in no particular order
Freeze Dried Microbial Food Culture Market Report - Table of Contents
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1. INTRODUCTION
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1.1 Study Deliverables
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1.2 Study Assumptions
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1.3 Scope of the Study
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2. RESEARCH METHODOLOGY
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3. EXECUTIVE SUMMARY
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4. MARKET DYNAMICS
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4.1 Market Drivers
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4.2 Market Restraints
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4.3 Porter's Five Forces Analysis
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4.3.1 Threat of New Entrants
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4.3.2 Bargaining Power of Buyers/Consumers
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4.3.3 Bargaining Power of Suppliers
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4.3.4 Threat of Substitute Products
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4.3.5 Intensity of Competitive Rivalry
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5. MARKET SEGMENTATION
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5.1 By Application
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5.1.1 Dairy
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5.1.2 Cereals
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5.1.3 Meat and Seafood
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5.1.4 Others
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5.2 Geography
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5.2.1 North America
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5.2.1.1 United States
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5.2.1.2 Canada
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5.2.1.3 Mexico
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5.2.1.4 Rest of North America
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5.2.2 Europe
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5.2.2.1 Spain
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5.2.2.2 United Kingdom
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5.2.2.3 Germany
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5.2.2.4 France
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5.2.2.5 Italy
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5.2.2.6 Russia
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5.2.2.7 Rest of Europe
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5.2.3 Asia Pacific
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5.2.3.1 China
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5.2.3.2 Japan
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5.2.3.3 India
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5.2.3.4 Australia
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5.2.3.5 Rest of Asia-Pacific
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5.2.4 South America
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5.2.4.1 Brazil
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5.2.4.2 Argentina
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5.2.4.3 Rest of South America
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5.2.5 Middle East and Africa
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5.2.5.1 South Africa
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5.2.5.2 Saudi Arabia
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5.2.5.3 Rest of Middle East and Africa
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6. COMPETITIVE LANDSCAPE
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6.1 Market Share Analysis
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6.2 Most Active Companies
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6.3 Most Adopted Strategies
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6.4 Company Profiles
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6.4.1 DuPont
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6.4.2 Koninklijke DSM N.V.
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6.4.3 Chr. Hansen Holding A/S
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6.4.4 Lyo-San inc.
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6.4.5 Lesaffre
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6.4.6 Lallemand Inc.
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6.4.7 NPSelection
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6.4.8 BioSource Flavors Inc.
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- *List Not Exhaustive
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7. MARKET OPPORTUNITIES AND FUTURE TRENDS
Freeze Dried Microbial Food Culture Industry Segmentation
Freeze-drying is the most frequently employed technique for drying of microorganisms. The freeze-drying process is based on sublimation, which occurs in three phases - involving a freezing step, followed by two stages of the drying process under high vacuum. The freeze-dried microbial food culture market offers products for dairy-based, meat-based, cereal-based, and other industries. In addition, the study covers market scenario at the global level.
| By Application | |
| Dairy | |
| Cereals | |
| Meat and Seafood | |
| Others |
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Freeze Dried Microbial Food Culture Market Research FAQs
What is the current Freeze-Dried Microbial Food Culture Market size?
The Freeze-Dried Microbial Food Culture Market is projected to register a CAGR of 3.60% during the forecast period (2024-2029)
Who are the key players in Freeze-Dried Microbial Food Culture Market?
DuPont, Koninklijke DSM N.V., Chr. Hansen Holding A/S, Lyo-San inc. and Lesaffre are the major companies operating in the Freeze-Dried Microbial Food Culture Market.
Which is the fastest growing region in Freeze-Dried Microbial Food Culture Market?
Asia Pacific is estimated to grow at the highest CAGR over the forecast period (2024-2029).
Which region has the biggest share in Freeze-Dried Microbial Food Culture Market?
In 2024, the North America accounts for the largest market share in Freeze-Dried Microbial Food Culture Market.
What years does this Freeze-Dried Microbial Food Culture Market cover?
The report covers the Freeze-Dried Microbial Food Culture Market historical market size for years: 2019, 2020, 2021, 2022 and 2023. The report also forecasts the Freeze-Dried Microbial Food Culture Market size for years: 2024, 2025, 2026, 2027, 2028 and 2029.
Freeze-Dried Microbial Food Culture Industry Report
Statistics for the 2024 Freeze-Dried Microbial Food Culture market share, size and revenue growth rate, created by Mordor Intelligence™ Industry Reports. Freeze-Dried Microbial Food Culture analysis includes a market forecast outlook to 2029 and historical overview. Get a sample of this industry analysis as a free report PDF download.
