Europe Microbial Food Culture Market is projected to grow at a CAGR of 3.9% during the forecast period 2020-2025.

  • The microbial culture market is witnessing growth with the increasing demand for probiotic and fermented food and beverages, such as kefir, kombucha, and kvass, and the food and beverage manufacturers seeking innovative ingredients to enhance the shelf life of their products to meet the changing consumer needs
  • Microbial culture is also gaining attraction from the manufacturers due to the growing acceptance of the bio-preservation concept. Bio-preservation is an attractive alternative to chemical and physical preservation. Food fermentations offer excellent models for studying the basic principles and mechanisms of bio-preservation, and traditional fermentations may be valuable resources of new strains for bio-preservation.



Key Market Trends

Wider Application from Core Industries

The food processing sector is growing with the presence of various new fermented offerings owing to the increasing customer demand for product differentiations and the added benefits of extended shelf life. Low alcohol beer is thriving in Europe and a shift toward low alcohol options is building momentum in the United States as well; consumers are clearly showing a more pro-active adoption of healthier drinking habits and with it a desire to consume delicious alternatives to alcohol. Thus players are introducing cultures specific for low alcohol beer. For example, Chr. Hansen has introduced NEER? yeast. The factor behind the concept is that this unique strain, which was found in wine and beer through the ages but was previously unnoticed, consumes only a small part of the sugar but still finds a way to produce high levels of esters, which define that great beer flavor. Instead of removing alcohol, this new technology produces just the right amounts of alcohol and esters.

Germany Forms a Significant Market

Germany holds a prominent share of the European microbial culture market, owing to the presence of the matured food processing sector. Distinctive microbial cultures aid high organic growth of products, especially in dairy products. Chr. Hansen in 2017, launched more than 1000 dairy products made of microbial cultures to produce sustainable products. The online retailing of the cultures has also triggered the market in the country. DSMZ, a Leibniz institute, offers over 70,000 bioresources, including microbial culture for researchers from academia and industry.

Competitive Landscape

Europe microbial food culture market is highly competitive and is dominated by several local and international players which leads to a fragmented and unorganized market at the global level. Major players in the market include Chr. Hansen A/S, DuPont, Koninklijke DSM N.V., and Kerry Group among others. Major players are focusing on product innovation in the market to expand their presence, to enhance their brand portfolio, and to cater to various preferences of product manufacturers.

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