Starter
cultures comprise of microorganism present either in activated or
deactivated mode in liquid, dried, or frozen form. Starter cultures
are useful for the metabolic activity and enhance physical and
chemical properties of the product under fermentation processes.
Fermentation process is one of the most common cost-effective and
popular method for food processing and preservation, which is
essential now to meet the rising demand for packaged food and
beverage products. Starter cultures are used as a major ingredient in
different alcoholic and non-alcoholic beverages to enhance their
texture, color, flavor, and quality. Start culture play an important
role in breaking down sugars and releasing carbon dioxide.
Request
to view Sample Report:
https://www.transparencymarketresearch.com/sample/sample.php?flag=B&rep_id=10910
Owing
to several factors including the surging demand for alcoholic and
non-alcoholic beverages, the global market for starter culture is
projected for a healthy growth rate during the forecast period of
2016 to 2024. This report is a comprehensive analysis of the starter
culture market and segments it on the basis of product type,
application, and geography, besides profiling some of the key players
who are currently active in this market, highlighting their market
share, product portfolio, and development strategies. The report also
features a complete quantitative and qualitative assessment by
analyzing data gathered from industry analysts and market
participants across key points in the industry’s value chain.
On
the basis of product type, the market can be segmented into yeast,
molds, and bacteria. By application, market is divided into alcoholic
beverages and non-alcoholic beverages. Alcoholic beverages include
whiskey, beer, wine, and others including gin, vodka, and tequila.
Non-alcoholic beverages include dairy products, kombucha, cereal
based products, and fruit based drinks. Currently, yeast start
culture dominates the alcoholic beverages segment while bacteria is
most commonly used for the non-alcoholic beverages segment.
Apart
from the escalating demand from the food and beverages industry,
increasing healthcare awareness among the consumers is another
prominent factor fueling the demand in the global starter
culture market. Additionally, technological advancements in
the start culture industry, for example genetically modified start
cultures, are expected to favor the market growth during the forecast
period. Conversely, stringent regulations on microorganisms and the
conditions pertaining to their growth are expected to challenge the
market, apart from volatile raw material prices. The report
highlights increasing functional drinks demand coupled with superior
nutritive and read-to-drink beverages as two opportunities available
for the players.
Geographically,
the global market for start culture can be divided into North
America, Europe, Asia Pacific, and rest of the world. The report
picks out Europe as the most lucrative regional market, owing to its
significant alcoholic beverage demand. Asia Pacific, with vast
population, is projected for a robust growth rate, especially from
emerging economies such as India, China, and Brazil. North America
too will sustain the demand due to high nutritional requirements.
Angel
Yeast CO. Ltd, Lallemand Inc, Lesaffre Group, CSK Food Enrichment
B.V, Dohler Group, Wyeast laboratories Inc., Lactina Ltd, and Danisco
A/S are some of the key players in the global starter culture market.
The report observes that the nature of the competition is quite stiff
in this market with the leading players constantly investing in
research and development to enhance their product portfolio and gain
shares. Also, mergers and acquisition with smaller companies is
helping them expand their outreach to untapped market.
No comments:
Post a Comment