Market Size of Starter Cultures Industry
| Study Period | 2019 - 2029 |
| Base Year For Estimation | 2023 |
| CAGR | 5.50 % |
| Fastest Growing Market | Asia-Pacific |
| Largest Market | North America |
| Market Concentration | High |
Major Players
*Disclaimer: Major Players sorted in no particular order |
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Starter Cultures Market Analysis
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.
