Starter cultures contain microorganism in either activated or deactivated mode in liquid, dried or frozen form to initiate fermentation process. They are useful for the metabolic activity and enhance physical and chemical properties of the product under fermentation processes. Starter culture is key component in fermentation where alcoholic and non-alcoholic beverage are made. Fermentation process is the most common cost-effective and famous method for food processing and preservation, which is useful to meet the increase in demand for packaged food and beverage products. It also plays an important role in dairy, baking and cheese manufacturing industries.
Asia-Pacific Biotech Flavours Market was worth USD 0.15 billion in 2018 and estimated to be growing at a CAGR of 7.42%, to reach USD 0.21 billion by 2023.
Starter cultures are applied during the different stages of the manufacturing procedure to get the precise quality of fermentation in the beverages. The different forms of starter cultures are used as an important component for increasing flavour, colour and texture, in both alcoholic and non-alcoholic beverages. The technological advancement such as development in the field of metabolomics and genomics in food microbes has made many new applications of starter culture. Moreover, in modern genetically modified starter culture, the users can pick the desirable properties and can suppress undesirable features within the same starter culture.
Increasing consumption of alcoholic beverages, Increased application in alcoholic and non-alcoholic beverages, the rising demand of beer in the developing countries such as Brazil, China and India, companies involved in the starter culture market are continuously investing in newer technologies for the production of starter cultures in order to increase the efficiency and reduce the time, huge demand for the ready-to-drink and nutritive beverages across the globe, several initiatives that are being taken by the companies to improve their market share by adopting mergers & acquisitions as the most preferred strategy are the factors driving for the Starter culture market. However, lack of skilled professionals is going to be restraint for the market.
The starter culture market is segmented based on the product, application, and geography. On the basis of product type, the market can be segmented into yeast, molds, and bacteria. By application, market is divided into alcoholic beverages and non-alcoholic beverages. Alcoholic beverages include whiskey, beer, wine, gin, vodka, and tequila. Non-alcoholic beverages include dairy products, kombucha, cereal based products, and fruit based drinks. Alcoholic beverages segment holds the majority of share of starter culture market whereas the non-alcoholic beverages is offering the highest growth to the market. The Asia-Pacific region is geographically segmented into China, India, Japan, South Korea, and Australia. Asia Pacific is one of the most lucrative markets for the growth of Starter culture market and is projected to grow the highest during the forecast period. Factors such as growing demographics and emerging economies in countries such as India and China are anticipated to lead the growth of the market in this region.
Key companies dominating the starter culture market are Lallemand Inc, Angel Yeast CO. Ltd, CSK Food Enrichment B.V, Lesaffre Group, Lactina Ltd, Dohler Group, Wyeast laboratories Inc., and Danisco A/S.
1.Introduction
1.1 Market Definition
1.2 Study Deliverables
1.3 Base Currency, Base Year and Forecast Periods
1.4 General Study Assumptions
2. Research Methodology
2.1 Introduction
2.2 Research Phases
2.2.1 Secondary Research
2.2.2 Primary Research
2.2.3 Econometric Modelling
2.2.4 Expert Validation
2.3 Analysis Design
2.4 Study Timeline
3. Overview
3.1 Executive Summary
3.2 Key Inferences
3.3 Epidemology
4. Drivers, Restraints, Opportunities, and Challenges Analysis (DROC)
4.1 Market Drivers
4.2 Market Restraints
4.3 Key Challenges
4.4 Current Opportunities in the Market
5. Market Segmentation
5.1 Product
5.1.1 Introduction
5.1.2 Bacteria
5.1.3 Yeast
5.1.4 Molds
5.1.5 Y-o-Y Growth Analysis, By Product
5.1.6 Market Attractiveness Analysis, By Product
5.1.7 Market Share Analysis, By Product
5.2 Application
5.2.1 Introduction
5.2.2 Alcoholic Beverages
5.2.2.1 Wine
5.2.2.2 Beer
5.2.2.3 Whiskhy
5.2.2.4 Vodka
5.2.2.5 Gin
5.2.2.6 Tequila
5.2.3 Non-Alcoholic Beverages
5.2.3.1 Cereal-based
5.2.3.2 Dairy-based
5.2.3.3 Kombucha
5.2.4 Y-o-Y Growth Analysis, By Application
5.2.5 Market Attractiveness Analysis, By Application
5.2.6 Market Share Analysis, By Application
6. Geographical Analysis
6.1 Introduction
6.1.1 Regional Trends
6.1.2 Impact Analysis
6.1.3 Y-o-Y Growth Analysis
6.1.3.1 By Geographical Area
6.1.3.2 By Product
6.1.3.3 By Application
6.1.4 Market Attractiveness Analysis
6.1.4.1 By Geographical Area
6.1.4.2 By Product
6.1.4.3 By Application
6.1.5 Market Share Analysis
6.1.5.1 By Geographical Area
6.1.5.2 By Product
6.1.5.3 By Application
6.2 China
6.3 India
6.4 Japan
6.5 South Korea
6.6 Australia
7.Strategic Analysis
7.1 PESTLE analysis
7.1.1 Political
7.1.2 Economic
7.1.3 Social
7.1.4 Technological
7.1.5 Legal
7.1.6 Environmental
7.2 Porter’s Five analysis
7.2.1 Bargaining Power of Suppliers
7.2.2 Bargaining Power of Consumers
7.2.3 Threat of New Entrants
7.2.4 Threat of Substitute Products and Services
7.2.5 Competitive Rivalry within the Industry
8.Market Leaders' Analysis
8.1 Lallemand Inc
8.1.1 Overview
8.1.2 Product Analysis
8.1.3 Financial analysis
8.1.4 Recent Developments
8.1.5 SWOT analysis
8.1.6 Analyst View
8.2 Angel Yeast CO. Ltd
8.3 CSK Food Enrichment B.V
8.4 Lesaffre Group
8.5 Lactina Ltd
8.6 Dohler Group
8.7 Wyeast laboratories Inc.,
8.8 Danisco A/S
9.Competitive Landscape
9.1 Market share analysis
9.2 Merger and Acquisition Analysis
9.3 Agreements, collaborations and Joint Ventures
9.4 New Product Launches
10.Market Outlook and Investment Opportunities
Appendix
a) List of Tables
b) List of Figures
