1 INTRODUCTION 18
1.1 OBJECTIVES OF THE STUDY 18
1.2 MARKET DEFINITION 18
1.2.1 MARKET SEGMENTATION 19
1.2.2 REGIONS COVERED 19
1.3 PERIODIZATION CONSIDERED 20
1.4 CURRENCY 20
1.5 STAKEHOLDERS 21

2 RESEARCH METHODOLOGY 22
2.1 RESEARCH DATA 22
2.1.1 SECONDARY DATA 23
2.1.1.1 Key data from secondary sources 23
2.1.2 PRIMARY DATA 24
2.1.2.1 Key data from primary sources 24
2.1.2.2 Breakdown of primaries 25
2.2 MARKET SIZE ESTIMATION 26
2.2.1 BOTTOM-UP APPROACH 26
2.2.2 TOP-DOWN APPROACH 27
2.3 DATA TRIANGULATION 28
2.4 ASSUMPTIONS FOR THE STUDY 29
2.5 LIMITATIONS OF THE STUDY 29

3 EXECUTIVE SUMMARY 30

4 PREMIUM INSIGHTS 35
4.1 OPPORTUNITIES IN THE STARTER CULTURE MARKET 35
4.2 STARTER CULTURE MARKET, BY MICROORGANISM 35
4.3 EUROPE: STARTER CULTURE MARKET, BY APPLICATION AND KEY COUNTRY 36
4.4 STARTER CULTURE MARKET, BY COMPOSITION AND REGION 36
4.5 STARTER CULTURE MARKET, BY KEY SUBREGIONAL MARKET 37

5 MARKET OVERVIEW 38
5.1 INTRODUCTION 38
5.2 SUPPLY CHAIN ANALYSIS 38
5.3 MARKET DYNAMICS 39
5.3.1 DRIVERS 40
5.3.1.1 Increasing production of dairy-based products and meat and seafood 40
5.3.1.2 Technological advancements 41
5.3.1.3 Health benefits provided by starter cultures 42
5.3.1.4 Growing consumption of functional drinks 42
5.3.2 RESTRAINTS 43
5.3.2.1 Stringent regulations concerning the use of starter cultures 43
5.3.2.2 Strict monitoring of conditions for the growth of starter cultures 44
5.3.3 OPPORTUNITIES 44
5.3.3.1 Growth prospects for untapped industrial applications 44
5.3.3.2 High-growth potential markets of Asia Pacific and South America 44
5.3.4 CHALLENGES 45
5.3.4.1 Fluctuations in the prices of raw materials 45
5.3.4.2 Lack of awareness regarding the selection of starter cultures 45
5.4 YC & YCC SHIFT 46

6 STARTER CULTURE MARKET, BY APPLICATION 47
6.1 INTRODUCTION 48
6.2 DAIRY & DAIRY-BASED PRODUCTS 49
6.2.1 CHEESE CONTRIBUTED TO THE LARGEST SHARE IN 2018 49
6.3 MEAT & SEAFOOD 52
6.3.1 STARTER CULTURES HELP IN THE EFFECTIVE PRESERVATION OF
FERMENTED MEAT 52
6.4 OTHERS 53
6.4.1 LACTOBACILLUS SAKEI AND LACTOBACILLUS ACIDOPHILUS ARE USED AS STARTER CULTURES IN SOURDOUGH BREAD 53

7 STARTER CULTURE MARKET, BY MICROORGANISM 54
7.1 INTRODUCTION 55
7.2 BACTERIA 56
7.2.1 THERMOPHILIC BACTERIA ARE THE MOST PREFERRED STARTER CULTURE 56
7.3 YEASTS 58
7.3.1 YEAST IS MOSTLY USED AS A STARTER CULTURE IN BREAD DOUGH 58
7.4 MOLDS 59
7.4.1 MOLDS ARE MOSTLY USED IN SAUSAGES AND OTHER MEAT ITEMS 59

8 STARTER CULTURE MARKET, BY COMPOSITION 60
8.1 INTRODUCTION 61
8.2 MULTI-STRAIN MIX 62
8.2.1 MULTI-STRAIN MIX HELPS INCORPORATE ADJUNCT FUNCTIONS TO THE FINAL PRODUCT, THEREBY EXPERIENCING MASSIVE DEMAND 62
8.3 SINGLE STRAIN 63
8.3.1 SINGLE STRAIN STARTER CULTURE MAJORLY HELPS ATTAIN UNIFORM FLAVOR PROFILE DEVELOPMENT 63
8.4 MULTI-STRAIN 64
8.4.1 MULTI-STRAIN MESOPHILIC STARTER CULTURES HAVE BEEN IN HIGH DEMAND ACROSS DEVELOPING ECONOMIES 64

9 STARTER CULTURE MARKET, BY FORM 65
9.1 INTRODUCTION 66
9.2 FREEZE-DRIED 67
9.2.1 LYOPHILIZATION EASES TRANSPORT AND STORAGE PROPERTIES FOR STARTER CULTURE 67
9.3 FROZEN 68
9.3.1 TEMPERATURE REQUIREMENTS ARE THE MAJOR RESTRAINT FOR STORAGE/TRANSPORTATION OF FROZEN STARTER CULTURE 68

10 STARTER CULTURE MARKET, BY REGION 69
10.1 INTRODUCTION 70
10.2 NORTH AMERICA 72
10.2.1 US 75
10.2.1.1 The dairy industry is expected to drive the starter culture market in the us 75
10.2.2 MEXICO 76
10.2.2.1 Increasing dairy exports to drive the market growth in Mexico 76
10.2.3 CANADA 77
10.2.3.1 Local manufacturers dominate the starter culture market in the country 77
10.3 EUROPE 78
10.3.1 FRANCE 82
10.3.1.1 The meat industry is expected to drive the starter culture market in France 82
10.3.2 GERMANY 84
10.3.2.1 Increasing dairy exports drive market growth in Germany 84
10.3.3 NETHERLANDS 85
10.3.3.1 Local manufacturers dominate the starter culture market in the country 85
10.3.4 UK 86
10.3.4.1 The well-established dairy industry is expected to drive the demand for starter culture 86
10.3.5 TURKEY 87
10.3.5.1 Growth in meat demand is driving the market for starter culture 87
10.3.6 ITALY 88
10.3.6.1 Increasing production and export are expected to drive the market for starter culture 88
10.3.7 REST OF EUROPE 89
10.3.7.1 Switzerland is a leading dairy-based product market, which drives the demand for starter culture 89
10.4 ASIA PACIFIC 90
10.4.1 CHINA 95
10.4.1.1 The meat industry is expected to drive the starter culture market
in China 95
10.4.2 INDIA 96
10.4.2.1 Large-scale production of butter and increasing awareness regarding the benefits of starter culture are driving the market 96
10.4.3 AUSTRALIA & NEW ZEALAND 98
10.4.3.1 Well-established dairy and meat industries are expected to generate future demand for starter culture 98
10.4.4 JAPAN 99
10.4.4.1 Large-scale consumption of yogurt and fish is a major driver for growth in Japan 99
10.4.5 MALAYSIA 100
10.4.5.1 Increasing demand for meat & seafood is expected to be a major driver for starter culture 100
10.4.6 REST OF ASIA PACIFIC 101
10.4.6.1 Growth in meat & seafood demand drives the market for starter culture 101
10.5 SOUTH AMERICA 102
10.5.1 BRAZIL 105
10.5.1.1 Brazil’s dairy industry positively impacts the starter culture market 105
10.5.2 ARGENTINA 106
10.5.2.1 Growing demand for cheese to drive the demand for starter culture 106
10.5.3 REST OF SOUTH AMERICA 107
10.5.3.1 High demand for meat & seafood products acts as a major growth driver for starter culture 107
10.6 REST OF THE WORLD (ROW) 108
10.6.1 MIDDLE EAST 111
10.6.1.1 Increasing penetration of market players drives the demand for starter culture to have a positive impact 111
10.6.2 AFRICA 112
10.6.2.1 High consumption of cheese has fueled the demand for starter culture among manufacturers 112

11 COMPETITIVE LANDSCAPE 113
11.1 OVERVIEW 113
11.2 COMPETITIVE LEADERSHIP MAPPING (GLOBAL) 114
11.2.1 VISIONARY LEADERS 114
11.2.2 INNOVATORS 114
11.2.3 DYNAMIC DIFFERENTIATORS 114
11.2.4 EMERGING COMPANIES 114
11.3 STRENGTH OF PRODUCT PORTFOLIO (15 PLAYERS) 116
11.4 BUSINESS STRATEGY EXCELLENCE (15 PLAYERS) 117
11.5 COMPETITIVE LEADERSHIP MAPPING (START-UPS) 118
11.5.1 EMERGING LEADERS 118
11.5.2 PROGRESSIVE COMPANIES 118
11.5.3 DYNAMIC CAPITALIZERS 118
11.5.4 STARTING BLOCKS 118
11.6 STRENGTH OF PRODUCT PORTFOLIO (10 PLAYERS) 120
11.7 BUSINESS STRATEGY EXCELLENCE (10 PLAYERS) 120
11.8 COMPETITIVE SCENARIO 121
11.8.1 NEW PRODUCT LAUNCHES 121
11.8.2 EXPANSIONS 121
11.8.3 ACQUISITIONS 122
11.8.4 PARTNERSHIPS 122
12 COMPANY PROFILES 123
(Business overview, Products offered, Recent developments, SWOT analysis & MnM View)*
12.1 CHR. HANSEN HOLDING A/S 123
12.2 DUPONT 126
12.3 DSM 128
12.4 LB BULGARICUM 130
12.5 BIOCHEM SRL 132
12.6 GEWURZMULLER 134
12.7 DALTON BIOTECNOLOGIE 135
12.8 MEDITERRANEA BIOTECNOLOGIE 136
12.9 IGEA DAIRY CULTURES 138
12.10 ABSOURCE BIOLOGICS 139
12.11 BIENA 140
12.12 KULTURED WELLNESS 141
12.13 BIOLACTER INC. 142
12.14 GENESIS LABORATORIES LTD 143
12.15 BIOPROX 144
12.16 THT PROBIOTICS AND STARTER CULTURES 145
12.17 CODEX-ING BIOTECH INGREDIENTS 146
12.18 CSK FOOD ENRICHMENT 147
12.19 SACCO S.R.L 148
12.20 BDF NATURAL INGREDIENTS 149
*Details on Business overview, Products offered, Recent developments, SWOT analysis & MnM View might not be captured in case of unlisted companies.
13 APPENDIX 150
13.1 DISCUSSION GUIDE 150
13.2 KNOWLEDGE STORE:  155
13.3 AVAILABLE CUSTOMIZATIONS 157
13.4 RELATED REPORTS 157
13.5 AUTHOR DETAILS 158