Protective Cultures Market is High Demand for Food Products with Long Shelf Life is Driving the Growth Over 2030

August, 2023 - Market Research Future has Published its Half-Cooked Research Report on the Global Protective Cultures Market.

Market Highlights

Protective cultures have been granted the GRAS status by the US FDA. The global protective cultures market is estimated to reach USD 344.43 million by 2030 and is expected to register a CAGR of 9.8% during the forecast period of 2022 to 2030. The food processors are increasingly focusing on reducing the wastage of food due to spoilage or bacterial growth and extending the shelf life of the products to reduce economic losses. Thus, the protective cultures have gained popularity among the food processors. The increasing consumer awareness, demand for healthy and clean label products, and the consumers’ willingness to pay a premium for clean label and natural products has contributed significantly to the adoption of protective cultures in food. However, increasing costs of the protective cultures is still a major restrain for the growth of the market.

Segmentation

The global protective cultures market has been segmented based on form, target microorganism, application, and region.

Based on form, the global protective cultures market has been divided into freeze-dried and frozen. The freeze-dried segment is expected to account for the larger market share in 2021. The ease of maintenance, storage, and transportation and culture viability are the major contributing factors for the growth of the freeze-dried segment. These cultures are comparatively inexpensive to frozen protective cultures and do not require significant support of cold chain.

The global protective cultures market has been bifurcated, by target microorganism, into yeast and mold and bacteria. The yeast and mold segment is expected to dominate the market in 2021 and is projected to record a higher growth rate. Yeast and mold are the major factors affecting the quality of the food products and the use of protective culture helps in reducing the wastage caused by these microbes.

Based on application, the global protective cultures market has been categorized as dairy and frozen desserts, meat, poultry and seafood products, and others. The dairy and frozen desserts segment is further classified as butter and spreads, cheeses, and others. In 2021, the dairy and frozen desserts segment is estimated to account for the largest share of the market. However, the meat, poultry and seafood products segment is projected to register the highest CAGR during the forecast period.

Key Players

Some of the key players in the global protective cultures market are Meat Cracks Technologie GmbH (Germany), THT S.A. (Belgium), DowDuPont (US), CSK Food Enrichment B.V. (Netherlands), DSM (Netherlands), Prayon S.A (Belgium), Sacco S.R.L (Italy), Dalton Biotechnologies S.R.L (Italy), Soyuzsnab Group of Companies (Russia), Bioprox (France), Biochem S.R.L (Italy), Aristomenis D. Phikas & Co S.A (Greece), Chr. Hansen (Denmark), Kerry Inc. (Ireland), and The Ingredient House (US).

Some of the strategies followed by the players operating in the market were product launches, acquisitions, mergers, and expansions.

Regional Analysis

On the basis of region, the global protective cultures market has been divided into North America, Europe, Asia-Pacific, and the rest of the world.

The market in Europe is expected to dominate the global protective cultures market. The growing demand for green and clean label products, need for increasing the longevity of shelf life, and high concentration of protective culture manufacturers in the region are the major factors affecting the growth of the market. The market in Asia-Pacific is expected to be the fastest-growing during the forecast period.

Industry Updates

• In 2018, DSM expanded its protective culture portfolio Delvo Guard to reinforce safety standards for clean label products. These products were designed to extend shelf life of dairy products by inhibiting the growth of yeast and mold without affecting the taste and texture of the products.