Upcoming Growth Trends in the Meat Starter Cultures Market

03/nov/2020 13:26:28 MarketsandMarkets Contatta l'autore

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According to MarketsandMarkets, the "Meat Starter Cultures Market by Application (Sausages, Salami, Dry-cured meat, and Others), Microorganism (Bacteria, and Fungi), Composition (Multi-strain mix, Single strain, and Multi-strain), Form, and Region - Global Forecast to 2025" size is estimated to be valued at USD 62 million in 2020 and projected to reach USD 76 million by 2025, recording a CAGR of 3.9%, in terms of value. The functional properties of meat starter cultures and their benefits while incorporation in a wide range of applications are driving the global meat starter cultures market.

Meat Starter Cultures Market

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Market Dynamics:

Drivers: Consumer inclination toward food products with higher shelf-life

The food & beverage industry has witnessed emerging trends in recent years, and this is evident from the innovations and developments taking place in the packaged food segment. Packaged convenience food products have been increasingly becoming an integral part of the daily consumption around the world, especially in the North American and European regions. Busier lifestyles of consumers have been driving growth in convenience foods, and the food manufacturers have been dynamic in investing in the production of new products that could meet the rising consumer demand for packaged convenience food products.

Packaging offers protection and resistance against microbial (bacteria and fungi) growth, which results in food-borne illnesses otherwise. The shelf-life of food products also increases considerably. The packaged food products also ensure that food safety and quality are tested before it is consumed, according to the details provided on the package. These also provide the microbial safety of food products before they are kept for storage in inventories or handled during transportation. Moreover, packaged food augments the shelf-life of food products and mitigates food wastage. According to RTS, an innovative commercial waste management organization, around 40% of food is wasted in the US every year. However, developing countries such as China and India are also among the countries with major food wastage, globally.

Challenges: Lack of proper technology for the usage and monitoring of meat starter cultures in developing regions

The meat starter cultures market is highly consolidated in the emerging markets across Asia, Africa, and South America. The usage of meat starter cultures in small & medium enterprises has been a challenge due to lack of resources or the technology and facilities required to monitor high-quality meat starter cultures. Moreover, the selection of the right composition of starter culture is a key aspect that many companies have not figured out perfectly. This selection plays a crucial role in sustaining the flavor and texture of meat applications. The type of bacteria used (thermophilic or mesophilic) also plays a key role in the overall property of the meat products. The selection of the right composition of meat starter culture is a complex method that requires validation at a laboratory level and factory-scale. Lack of awareness among experts on the characteristics of the strain can lead to huge production losses, and hence, this factor has been posing as a major challenge for the meat starter culture market. Adequate training provided to the professionals in regard to the product functions and characteristics can help the manufacturers attain the desired quality end-product, with minimal production losses. Furthermore, the use of meat starter cultures requires advanced technology such as microbial count monitoring devices, pH measuring devices, and devices to determine bacterial community composition. Thus, the lack of these devices and huge initial set-up costs involved poses as a challenge for the use of meat starter cultures in developing countries.

The bacteria segment is projected to account for a major share in the meat starter cultures market during the forecast period

By microorganism, the meat starter cultures market is segmented into bacteria and fungi. Bacteria has been the most widely used microorganism as a starter culture, due to its large-scale application in meat products. Lactic acid bacteria (LAB) and coagulase-negative staphylococci (CNS) are the most commonly used bacteria-based starter cultures in the industry. These are the main microorganisms used in meat products in order to prohibit pathogens and spoilage microorganisms during the pre- and post-processing of meat products. Therefore, this segment is projected to grow at a higher CAGR of 4.0% during the forecast period.

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Europe is projected to account for the largest market share during the forecast period

Europe has been a major contributor to the growth of the processed meat industry, as a huge percentage of consumers have been inclined toward packaged meat applications such as sausages, salami, and dry-cured meat. The busier lifestyles of consumers in Western European countries such as Germany, the UK, France, and Italy have been propelling the demand for meat products with higher shelf-life. Therefore, augmenting the demand for meat starter cultures in this region. The European region consists of some of the major manufacturers from the meat starter culture market, such as Chr. Hansen (Denmark), DSM (Netherlands), Kerry Group (Ireland), Biochem SRL (Italy), and Sacco SRL (Italy). These key players have been bolstering the usage of meat starter cultures in this region by offering technologically advanced equipment for monitoring and usage of meat starter cultures.

Key Market Players:

Chr. Hansen (Denmark), DSM (Netherlands), Kerry (Ireland), DuPont (US), Frutarom (Israel), Galactic (Belgium), Lallemand (Canada), Proquiga (Spain), Westcombe (UK), Biochem SRL (Italy), RAPS GmbH (Germany), DnR Sausages Supplies. (Canada), Sacco System (Italy), Canada Compound (Canada), Biovitec (France), Genesis Laboratories (Bulgaria), Meat Cracks (Germany), THT S.A. (Belgium), Stuffers Supply Co. (Canada), MicroTec GmbH (Germany), and Codex-Ing Biotech (US).

Recent Developments:

  • In July 2018, DuPont (US) expanded its research & development division by setting up an innovation and application system in Japan. This would serve as a hub for food developments that will allow markets to leverage strong innovation capabilities.
  • In January 2019, Chr. Hansen (Denmark) launched a new starter culture in extension to its Bactoferm Series to primarily offer color, color stability, and development of flavor in dried, cured meats, such as dried sausages as per the rising demand in the North American and European regions.
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