Starter culture contain deliberately added microorganism, to initiate fermentation process. Starter culture present in liquid, dried, or in frozen form. These starter culture is key ingredient in fermentation industries where alcoholic and non-alcoholic beverage (cereal based, fruit based drinks and kombucha), probiotic are manufactured. They also play an important role in dairy, baking and cheese manufacturing industries.

According to market experts, the bacteria used in the manufacture of fermented dairy products are generally lactic acid bacteria (LAB); however, Propionibacterium shermanii and Bifidobacterium (a few Bifidobacterium species do produce lactic acid) which are not lactic acid bacteria are also used in production process.

The starter culture market is segmented on the basis of types, organism growth temperatures, starter used, application and geography. The major types of starter cultures are lactic acid starter culture and non-lactic acid starter culture. The lactic acid starter culture is sub-segmented as cocci and rods, where as non-lactic starter culture is sub-segmented as bacteria (except rods and cocci), molds and yeast. The segmentation related with organism growth temperatures comprises mesophilic starter cultures and thermophilic starter cultures. The types of starters used include single-strain starters, multi-strain starters and mixed strain starters. The major key applications of starter cultures are involved in alcoholic products, and non-alcoholic products. 

Starter culture consist of consortium of microbes causing microbial activity, fermenting the food to give desired result. The starter culture is segmented into Lactic starter culture and Non Lactic culture. The Lactic culture sub segmented into Rods and Cocci. The Non Lactic culture further segmented to into Bacteria, Yeasts and Molds. The lactic starter culture is widely used and its market is anticipated to grow further in forecast period. 

Mesophilic is the most common and easiest to use cultures. Bacteria used in culture are heat sensitive, can’t heat the over 102 F during the process. 90% of the cheeses can be made by this type of culture. Mesophilic cultures are used in production of Cheddar, Brie, American brick cheese, blue cheese, quick soft cheeses, and other semi-hard or soft cultured milk product. The bacteria used in a thermophilic starter are a little more adaptable when it comes to the heat. These cultures are primarily used for production of hard cheeses. 

Mixed-strain Starters held the largest share in the global starter culture market

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. In 2020, mixed-strain starters held the largest share in the global starter culture market. Mixed-strain due to its consistency and predictability are being used more in the milk industry and especially in the preparation of cheese. The only issue restraining the growth of single-strain starter culture is there will be sudden failure of starter due to bacteriophage attack which leads to heavy loss to the industry. 

Non-alcoholic products market will grow fast globally

Fermentation process is one of the most common cost-effective and popular methods for food processing and preservation, which is essential now to meet the rising demand for packaged food and beverage products. In 2015, the non-alcoholic products held the largest market in the global starter culture market. The rising demand of dairy based products, baked products and other health drinks globally would further drive the non-alcoholic product's market during the forecast period. 

Europe accounted largest market

In the base 2020, Europe was observed as the largest market for starter culture market. The increased consumer awareness for preventive and better healthcare, the rise of the probiotic drinks to curb health issues and consumers paying premium prices for beverages that offer health benefits along with flavor and taste. North America accounted for the second largest market for starter culture. The market is driven by the substantial increase in the demand for alcoholic products in the region. Moreover, the region has seen tremendous technological advancement in the process of fermentation.

Historical & Forecast Period

This study report represents analysis of each segment from 2022 to 2032 considering 2023 as the base year. Compounded Annual Growth Rate (CAGR) for each of the respective segments estimated for the forecast period of 2024 to 2032.

The current report comprises of quantitative market estimations for each micro market for every geographical region and qualitative market analysis such as micro and macro environment analysis, market trends, competitive intelligence, segment analysis, porters five force model, top winning strategies, top investment markets, emerging trends and technological analysis, case studies, strategic conclusions and recommendations and other key market insights.

Research Methodology

The complete research study was conducted in three phases, namely: secondary research, primary research, and expert panel review. key data point that enables the estimation of Starter Culture market are as follows:

• Research and development budgets of manufacturers and government spending
• Revenues of key companies in the market segment
• Number of end users and consumption volume, price and value.
• Geographical revenues generate by countries considered in the report
• Micro and macro environment factors that are currently influencing the Starter Culture market and their expected impact during the forecast period.

Market forecast was performed through proprietary software that analyzes various qualitative and quantitative factors. Growth rate and CAGR were estimated through intensive secondary and primary research. Data triangulation across various data points provides accuracy across various analyzed market segments in the report. Application of both top down and bottom-up approach for validation of market estimation assures logical, methodical and mathematical consistency of the quantitative data.

Key questions answered in this report

• What are the key micro and macro environmental factors that are impacting the growth of Starter Culture market?
• What are the key investment pockets with respect to product segments and geographies currently and during the forecast period?
• Estimated forecast and market projections up to 2032.
• Which segment accounts for the fastest CAGR during the forecast period?
• Which market segment holds a larger market share and why?
• Are low and middle-income economies investing in the Starter Culture market?
• Which is the largest regional market for Starter Culture market?
• What are the market trends and dynamics in emerging markets such as Asia Pacific, Latin America, and Middle East & Africa?
• Which are the key trends driving Starter Culture market growth?
• Who are the key competitors and what are their key strategies to enhance their market presence in the Starter Culture market worldwide?