Fermented foods have grown tremendously in recent years giving way to a profitable market of food culture. Probiotics and functional foods are the new trends in the market capturing the world across, from the US to developing regions. Functional dairy products have created a huge competition among microbial culture companies.
The North America microbial food culture market is expected to register a CAGR of 5.6%, during the forecast period of 2018 - 2023. Microbial food cultures, such as viable bacteria, yeasts, and moulds are used as food ingredients in fermented foods, and as a probiotic in the food industry. The viability of microbial culture is important at the time of food consumption. MFC has been used for centuries for the conversion of substrate into fermented food products, with improved sensory properties.
Increased alcoholic beverage consumption, especially beer, is the primary driving factor of the market. MFC has widened the application market from dairy to bakery, which has increased its consumption demand. Lactic acid bacteria & yeasts have been used since years in the dairy & bakery application, capturing a huge market. Moreover, the probiotic market, which has grown at a fast rate in the recent years, further triggers 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 food cultures. However, the stringent regulatory framework that puts 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 plant that hinders the microbial food culture market growth.
The North America microbial food culture market has been segmented by, type of culture, strain type, application, and geography. 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 dairy market. However, yeast consumption in beer, and other applications are growing in the market. Mould is the fastest-growing market segment, supported by the huge cheese consumption in developing countries, such as China.
Various microbial food culture strains available in the North American market are single strain culture, multi-strain culture, and multi-strain mixed culture. By application, the market is segmented into beverages, dairy, bakery, cereals, and others. The beverages segment is sub-segmented into alcoholic & non-alcoholic beverages, and holds the largest share in the market due to the massive consumption of dairy, and alcoholic beverages. Yeast has a dominant market in bakery food products with its vast consumption in the sour dough, and bread manufacturing.
By geography, the North American microbial food culture market has been segmented into the United States, Canada, Mexico, and other countries. North America is the second largest market covering a huge demand for beer and kefir products. The United States holds a major share in the MFC market, and the microbal food culture market, followed by Canada, and Mexico.
Major Players: Chr. Hansen A/S, Dohler Group, Angel Yeast Co. Ltd., Danisco A/S, Csk Food Enrichment B.V., Lactina Ltd., Lb Bulgaricum Plc. And Lallemand Inc. Most adopted strategies by the key players in the company is mergers and acquisitions, which enable them to utilize the key resources of companies merged with.
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