The microbial food culture market is projected to achieve a 6.10% CAGR from 2024 to 2034, reflecting the transformative impact of microbiology on the nature of food across diverse aspects.

Recent advancements in food technology have empowered manufacturers to innovate and produce a diverse array of new food varieties. These products boast extended shelf life and contribute to a healthier diet by leveraging microbes for enhanced preservation.

Driven by the increasing demand for nutritious daily essentials, the microbial food culture market is poised for significant growth, expected to reach USD 2,133.15 million by 2024. As awareness grows about harnessing natural microbial flora, the market is projected to expand further, reaching a valuation of USD 3,840.48 million by 2034.

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Microbial food cultures are group of small living organism like bacteria, fungi and mould which is used in food processing industry. Microbial food cultures are used to preserve food, to improve food safety or remove toxic compounds and it also improve the nutritional value and organoleptic quality of the finished food.

From the ancient time fermented food is a part of regular diet. The organisms used in food cultures imparts acidity, flavor, and texture to final product and also add health benefits to fermented food products.

These useful organism are sometime present in food naturally or added intentionally as a starter culture in industrial good processing. With rise in net income, working women population and trends toward fermented food products consumption is driving the market.

Urbanization has spurred a rise in demand for processed and packaged food products. Consumers are favoring convenient, ready-to-eat items, prompting food manufacturers to embrace microbial food cultures. Major companies are leveraging these cultures to enrich the taste, texture, and shelf life of their products. This strategic adoption has not only boosted sales in the food industry but also streamlined production processes effectively.

Competitive Landscape

Major companies operating in the microbial food culture market are actively engaged in expanding their market presence and increasing their share. For instance, in 2020, Chr. Hansen Holding A/S acquired the LGG® business from Metchnikoff Biomérieux, a French company.

This acquisition helped the company strengthen its position in the probiotics market and expand its product portfolio. Similarly, in 2019, DuPont Nutrition & Biosciences partnered with The Probiotics Institute by Chr. Hansen to develop probiotic solutions for the dietary supplement and infant formula markets.

Recent Advancements

  • In March 2024, Superbrewed Food achieved a groundbreaking milestone as the first company to secure the FDA's no-questions letter for bacteria biomass protein, enabling widespread adoption in US consumer goods. Expansion efforts in the European Union, the United Kingdom, and Canada were also underway.
  • In December 2023, OneOne Biosciences partnered with Ginkgo Bioworks to advance its platform and nitrogen fixation microbial product. Ginkgo supported OneOne in agricultural biologicals and synthetic biology research and development, facilitating optimized strains for field trials and reducing time-to-market.
  • In February 2023, nine foodtech startups collaborated to establish the Precision Fermentation Alliance, leveraging microbes for sustainable ingredients. Synthetic biology advancements enabled the production of sweeteners, flavors, and 'animal-free' proteins, revolutionizing food tech.

Key Companies in the Market

  • AECI Limited
  • Cargill Incorporated
  • CSK Food Enrichment
  • Chr. Hansen A/S
  • Koninklijke DSM N.V.
  • Lactina Ltd.
  • The TATUA Co-operative Dairy Company Ltd
  • DuPont
  • Kerry Group
  • Corbion NV

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Market Segmentation

By Product Type:

  • Probiotics Culture
  • Starter Cultures
  • Adjunct and Aroma Cultures

By Microorganism Type:

  • Bacteria
  • Mold
  • Yeast

By Function:

  • Flavoring Agent
  • Texturizing Agent
  • Preservative Agent
  • Coloring Agent
  • Nutritional Agent
  • Other Functions

By End-use Industry:

  • Dairy Industry
  • Beverages
  • Bakery and Confectionery Industry
  • Fruits and Vegetable Industry
  • Other Industries

By Region:

  • North America
  • Latin America
  • Asia Pacific
  • Middle East and Africa (MEA)
  • Europe

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