Market Trends of North America Microbial Food Culture Industry
This section covers the major market trends shaping the North America Microbial Food Culture Market according to our research experts:
Rising Demand for Probiotics in the Region
The probiotics market is expected to grow significantly in the North America region owing to the rising consciousness for healthy lifestyles, and the booming digestive health supplement in the region. Some of the well-known benefits of probiotics include relief in immune system-stimulation and minimizing disorders such as diarrhoea and lactose intolerance. These probiotics are majorly found in supplement form or as components of foods & beverages, especially integrated with inexpensive health foods, such as yogurt, fruit juices, and cultured dairy drinks. The yogurt as a probiotic product accounts for the major share in the probiotics market, followed by probiotic drinks such as kefir, kimchi, and kombucha. Thus, the increasing demand for yogurt in the region is thereby strengthening the demand for microbial food culture in the food and beverage industries.
United States to have the Fastest Growing Market in the North America Region
The United States is expected to have the fastest growth in the North American market. The large demand for microbial food culture in the country can be attributed to the changing human dietary patterns and the adoption of healthy habits. Moreover, the high demand for alcoholic beverage consumption, especially beer, which uses the largest share of microbial food culture further propels the growth of the market in the country. Also, the rising demand for yeats culture in bakery industries and the increasing consumption of baked goods in the country has further contributed to the growth of the market. Furthermore, technological innovation and upgradation are another key driving factor for the market growth of microbial food culture in the country. For instance, leading companies in North America introduced technologies such as microencapsulation which enhances the stability and life of the probiotic bacteria.
