Market Trends of Freeze-Dried Microbial Food Culture Industry
Dairy-Based Cultures Hold the Largest Market Share
Dairy cultures facilitate enhanced taste, texture, and production of cheese, yoghurt, and fresh dairy products. The food culture is cost-effective and easily manageable compared to other techniques, such as spray drying and fluid bed drying. The culture also promotes rapid fermentation and flexibility in production, thus reducing the processing time. Consumer acceptance for cultured dairy products, such as buttermilk, cultured milk, cheese, yoghurt, and sour cream, have promoted the freeze-dried microbial food culture market. The functional benefits imparted by probiotics, such as the production of vitamin B12, butyrate, and vitamin K2 in the human body, along with the creation of enzymes that destroy harmful bacteria, are driving the demand for dairy-based products, thus boosting the popularity of the freeze-dried microbial food culture.
Asia-Pacific Emerges as the Fastest Growing Market
Asia-Pacific freeze-dried microbial food culture market is growing, owing to the domestic and international companies that are launching new fermented food and beverage products, in order to occupy more market share. The busy lifestyle of the growing urban middle-class population in the region is indirectly driving the freeze-dried microbial food culture market. Probiotics are on the verge of boosting in the country, with significant potential for new entrants, as the country has several local manufacturers of bacteria, who are active in the local market, while other small players are working on maintaining standards to meet the global demand. Moreover, the growing organized retail sector of developing countries like India is further expected to introduce consumers to probiotics and probiotic-based products, focusing on the high impulse buying pattern of Indians.
