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Starter Culture Market By Type (Lactic Starter Culture, Non-Lactic Starter Culture), By Organism Growth Temperature (Mesophilic Starter Culture, Thermophilic Starter Culture), By Types Of Starter Used (Single-Strain Starters, Multi-Strain Starters, Mixed-Strain Starters), By Applications (Alcoholic Products, Non-Alcoholic Products) - Growth, Share, Opportunities & Competitive Analysis, 2016 – 2024

Starter cultures contain deliberately added microorganisms to initiate the fermentation process. Starter culture is present in the liquid, dried, or frozen form. These starter cultures are essential in fermentation industries that produce alcoholic and non-alcoholic beverages (cereal-based drinks, fruit-based drinks, and kombucha). They also play an important role in the dairy, baking, and cheese manufacturing industries.

The report titled "Global Starter Culture Market: Growth, Future Prospects, and Competitive Analysis, 2016–2024" offers strategic insights into the overall starter culture market, along with market size, volume, and estimates for the duration of 2016 to 2024. The research study covers an in-depth analysis of multiple market segments based on 

the type of microorganism, type of starter use, type of organism growth temperature, type of applications, and different geographical regions. Geographically,

The global starter culture market is studied for the following regional markets:

  • North America
  • U.S.
  • Canada
  • Europe
  • U.K.
  • Germany
  • Rest of Europe
  • Asia-Pacific
  • China
  • Japan
  • Rest of Asia Pacific
  • Latin America
  • Middle East and Africa

The market size and forecast for these regional and country-level markets are presented in this study for the period 2014–2024. Market growth rates for the forecast period 2016–2024 are also included in this report, considering 2015 as the base year.

Along with quantitative information, qualitative information sets and assessment tools are provided in this study for a better analysis of the overall market scenario and future prospects. Information such as market inclination insights and drivers, challenges, and opportunities assists the readers in understanding the ongoing trends in the global starter culture market. Tools such as key player market positioning and an appealing investment proposition provide readers with insights into the global starter culture market's competitive scenario. This report concludes with a company profiles section that highlights major information about the key players engaged in the global starter culture market. In-depth competitive environment analysis and historical 2014 market size data are also provided in the report. Thus, the research study provides a holistic view of the global starter culture market, offering market size and estimates for the period from 2016 to 2024, keeping in mind the above-mentioned factors.

Based on the type (ability to utilize lactose), the global starter culture market is segmented as follows:

  • Lactic starter culture
  • Cocci
  • Rods
  • Non-lactic starter culture
  • Bacteria (except rods and cocci)
  • Molds
  • Yeast

Starter cultures have great industrial significance and play an important role in the manufacturing, texture, and flavor of fermented foods. The starter culture consists of a consortium of microbes that cause microbial activity, fermenting the food to give the desired result. Lactic starter culture is widely used in the market because it plays a primary role in the production of lactic acid from lactose and probiotics; it also plays an important role in the manufacturing of fermented foods, beverages, and bread. Non-lactic starter cultures are mainly used in the cheese and beverage manufacturing industries due to factors such as the increased significance of fermentation in recent years. Besides food and beverages, alcoholic beverages like beer and wine consumption have been rampant globally, which has led to the growth of the market.

Based on organism growth temperature, the global starter culture market is segmented as follows:

  • Mesophilic starter culture
  • Thermophilic starter culture

Starter cultures are carefully selected food-grade microorganisms, such as bacteria or fungi. Starter cultures have great importance in manufacturing, giving texture and flavor to fermented food. Mesophilic starter culture organisms have an optimum temperature for growth between 20 and 30 °C. Lactococcus and Leuconostoc species are among the mesophilic starter cultures. Thermophilic starter cultures have an optimum growth temperature between 35 and 45 °C. Thermophilic starter cultures include species such as Lactobacillus, Bifidobacterium, and Streptococcus. Mesophilic starter culture held the largest share in the global starter culture market and is anticipated to grow further during the forecast period because mesophilic starter culture blends are used primarily for American style and specialty cheeses; mesophilic starter culture is used to make 90% of the variety of cheeses. These factors are driving the growth of mesophilic starter cultures globally. Another Key factors, such as increased consumption of fermented foods and beverages, as well as a shift in global dietary patterns toward fermented foods, are driving the global market growth. However, increased use of probiotic foods during the recovery from organ transplants and abdominal surgeries is also expected to increase the overall market's growth. Consumption of alcoholic beverages such as beer and wine has increased globally, fueling the growth of the starter culture market.

Based on the type of starter used, the global starter culture market is segmented as follows:

  • Single-strain starters
  • Multi-strain starters
  • Mixed-strain starters

Starter cultures have great importance in the food and beverage industries. Food-grade microorganisms are deliberately added to the starter culture to initiate and carry out desired fermentation under controlled conditions. Single-strain starters are usually used as a single organism in the preparation of milk-based beverages or non-alcoholic beverages and bread products. Single-strain brewing is exclusively used in the preparation of beer and other alcoholic beverages. In multi-strain starters, more than two strains in known proportions are used to initiate fermentation. These are most widely used in the probiotic and cheese-producing industries. For a mix-strain starter, more than two organisms, which may have different characteristics like acid production, flavor production, or slime production, are used in an unknown proportion. In 2015, mixed-strain starters held the largest share of the global starter culture market due to their consistency and predictability. They are being used more in the milk industry and especially in the preparation of cheese. The only issue impeding the growth of single-strain starter culture is the risk of sudden starter failure due to bacteriophage attack, which would result in significant losses for the industry.

The global starter culture market is segmented on the basis of application as follows:

  • Alcoholic Products
  • Non-Alcoholic Products

A starter culture is a microbial culture that actually performs fermentation. Starter culture assists at the beginning of the fermentation process in the preparation of various foods and fermented drinks. The fermentation process is one of the most common, cost-effective, and popular methods for food processing and preservation, which is essential to meet the rising demand for packaged food and beverage products. Various fungi, yeasts, and bacteria are used for the fermentation process of beer, wine, and other alcoholic beverages. Cultures are widely used in the manufacturing of yogurt, kefir, cheese, butter, and other cultured milk products. In 2015, non-alcoholic products held the largest market in the global starter culture market. The key market growth drivers are the change in the global dietary pattern, which shifted towards the consumption of fermented foods. The consumers are enticed not only by the healthy benefits of the food but also by the fermented drinks. Furthermore, increased use of dairy-based products and baked goods, as well as rising demand for probiotics for their health benefits, will propel the non-alcoholic product market during the forecast period.

For the purpose of this study, the global starter culture market is categorized into:

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

Starter cultures have great industrial significance and play an important role in the fermented food industries globally. Starter cultures comprise microorganisms present either in activated or deactivated mode in liquid, dried, or frozen form. Starter cultures aid in the metabolic activity of the product and improve its physical and chemical properties during the fermentation process. Europe was observed to be the largest market for starter cultures, with the highest demand and manufacturing of alcoholic beverages in this region, increased use of probiotics, and consumers ready to pay premium prices for beverages that offer health benefits, all acting as key growth drivers in this region. North America accounted for the second-largest market for starter cultures. The market is driven by the substantial increase in demand for alcoholic and fermented nutritional products in the region. Moreover, the tremendous technological advancement in the process of fermentation in North America also assists the market's growth. Due to its massive population and rapid growth rate, the Asia Pacific market will continue to grow as a global trendsetter in the starter culture market in the near future. The favorable market and geographical conditions favor the growth and activities of the starter culture and further encourage investors to set up large numbers of starter culture manufacturing units in these regions.

Frequently Asked Questions:

The market for Starter Culture Market is expected to reach USD 1,426.9 Mn in 2024.

The Starter Culture Market is expected to see significant CAGR growth over the coming years, at 5.8%.

The report is forecasted to 2016-2024

The base year of this report is 2015.

Lactina Limited,CSK Food Enrichment B.V.,BDF Natural Ingredients, S.L.,Döhler Group, Angel Yeast Co. Ltd. are some of the major players in the global market.

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Published Date:  Aug 2017
Category:  Biotechnology
Report ID:   58337
Report Format:   PDF
Pages:   120
Rating:    4.5 (65)
Delivery Time: 24 Hours to 48 Hours   
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