Freeze-Dried Microbial Food Culture - Worldwide Market Growth, Trends and Forecasts (2017-2022) - ResearchAndMarkets.com
DUBLIN--(BUSINESS WIRE)--Nov 16, 2018--The “Freeze-Dried Microbial Food Culture Market - Growth, Trends and Forecasts (2017 - 2022)” report has been added to ResearchAndMarkets.com’s offering.Freeze-drying produces a superior quality culture by facilitating long-term storage and retaining the intact structure of the culture by minimizing the damage that may be caused by other drying methods. The increased shelf-life makes it a profitable product during its supply chain.Moreover, the cultures retain their original shape, while being light-weight, which makes them convenient for transportation. Freeze-dried cultures can be easily revived after prolonged storage by adding liquid medium, and transferring the rehydrated culture to a suitable growth medium.Consumer demand for freeze-dried cultures is also growing mainly due to their convenience; consumers mostly use these cultures to prepare home-made yogurt and sourdough bread. Freeze-dried cultures are preferred for probiotic food and fermented drink applications.The demand for fermented foods is growing rapidly due to the increased consumer awareness, which is another growth factor for the market.However, freeze-drying of culture is an expensive process, and large-scale production of the cultures is not very favourable. Availability of other microbial cultures, such as spray dried culture and liquid microbial culture, are affecting the market.
The global freeze-dried microbial food culture market has been segmented by application and geography. The freeze-dried microbial food culture market, by application, includes dairy-based, cereal-based, meat-based, beverage and other products. The dairy-based segment holds the largest share in the market due to the massive consumption of dairy products, followed by the beverage market.
North America and Europe hold the largest markets in the freeze-dried microbial culture market due to the high technological advancements and increased consumption of fermented food products. The Asia-Pacific market is expected to grow at a faster rate during the forecast period. In the developed regions, such as North America and Europe, the application of freeze-dried cultures in dairy-based products and fermented beverages is growing at a fast rate, which is another major driver for the market.
Future SpotlightThe focus on reducing production costs through innovative methods will be the future spotlight for the market. The viability of freeze-dried cultures is very crucial, and studies on using varied protective agents to maintain the culture are being conducted. These are some attracting points for research in the field.Companies ProfiledDuPont DaniscoRoyal DSMChr HansenLyo-san Inc.Lallemand Inc.Lesaffre InternationalLactinaNatural Probiotic SelectionBioproxBiosource Flavors Inc.Soyuzsnab
Key Topics Covered
2. Research Approach & Methodology
3. Key Findings of the Study
4. Market Overview
5. Market Segmentation
6. Competitive Landscape
7. Company Profiles
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Related Topics:Processed Food,Food Additives
INDUSTRY KEYWORD: RETAIL FOOD/BEVERAGE
SOURCE: Research and Markets
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PUB: 11/16/2018 02:11 PM/DISC: 11/16/2018 02:10 PM