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Microbial Food Cultures Market to Grow at a CAGR of over 7% between 2019 and 2027

The global food cultures market is projected to grow at a CAGR of over 7% between 2019 and 2027. As consumers become increasingly aware about the quality and health benefits of fermented food products, the increase in the demand for food cultures over the coming year is evident. This will surge sales to over the US$ 2.4 Bn mark in the food cultures market by the end of forecast period.

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The global food cultures market is dynamic and constantly evolving with market players leveraging innovations in this space to produce cost effective and value added nutritional products. One third of all such food products uses food cultures as an additive. Over the past three years more than 700 new food products have been launched that are based on food culture. This recent shift in consumer preference for products that are value added and probiotic in their attributes has led to their proliferation on food retail shelves. Food culture suppliers are experiencing this change and are aligning their offerings to meet market requirements.

food cultures market structure analysis

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Food Cultures Market: In-Depth Assessment on Key Segments-

The global food cultures market is segmented on the basis of type, application, functionality and region.

Type
  • Bacteria
  • Yeast
  • Mold
Application
  • Dairy & Dairy-Based Products
  • Wine & Fermented Beverages
  • Non-Alcoholic Beverages
  • Meat and Seafood
  • Other Applications
Functionality
  • Flavoring Agents
  • Preservative Agents
  • Texturizing Agents
  • Others (Coloring Agents, Nutritional Agents, etc.)

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Manufacturers to solidify their Position with Bio-preservation Technologies

The global market for food cultures is highly competitive and is dominated by a number of local and international players who are thriving in a fragmented and unorganized market. In recent years, the consumption of fermented food has grown significantly, giving way to a competitive food cultures industry. Prominent players are emphasizing on bio-preservation technologies to cater to the growing demand of value-added nutritional products across the globe. Most producers of food cultures invest in R&D to market healthy products. In addition, as a part of the inorganic business expansion policy worldwide, acquisition of local players is also increasingly being observed.

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