Global Meat Starter Cultures Market

Meat Starter Cultures Market Insights

The meat starter culture market is expected to trend upwards during the forecast period. Starters are called microbial culture that works by regulating the meat fermentation. The use of starters cultures in the meat products enables increased safety of the meat and also the production of standard properties enabled product. The introduction or probiotic starters in meat products is also making strides in the market to address health and safety concerns. The novel starter cultures are also very much used in meat fermentation and are considered safe from the scientific point of view. The various other technologies that are considered important for meat products are thermal and non-thermal technologies at the industrial level.  High demand for high-pressure processing and irradiation technologies will add to increased benefits in processing meat products. The growing cold supply chain also will positively drive market demand.

Meat Starters Cultures Market: By Form

Based on the form, the market takes frozen and freeze-dried into account. The freeze-dried segment is expected to rise in a positive direction in this market. freeze-dried starters cultures are used to make chorizo, salami, and different dry sausages. They enable safety through acidification of the sausage and hence give the ripened flavor.

Meat Starters Cultures Market: By Composition

Based on the composition, the market takes multi-strain mix, single strain, and multi-strain into account.  The multi-strain segment is expected to have a huge market dominance during the forecast period. The probiotic strains as multi-strain are changing the market space for meat fermentation. They are adopted due to their unique properties and also in promoting the highest safety order in meat products.

Meat Starters Cultures Market: By Microorganisms

Based on the microorganism, the market takes bacteria and fungi into being. The bacteria segment would have a dominating effect on the market for meat fermentation.  Lactic acid bacteria in meat sausages works as a critical agent in the ripening process. The bacteria also promotes safety and enhances the flavor in the meat and for its products.

Meat Starters Cultures Market: By Application

Based on the application, the market takes salami, sausages, and dry-cured meat, and others into account. Sausages would have huge market dominance.  Sausage consumption is rising in the North American market and the technology used for fermented sausages is constantly evolving leading to a better market position in the region.

Meat Starters Cultures Market: By Region

Based on the region, the market considers North America to be the dominating player in the market. The U.S. and Canada lead by the top meat fermented products and also have the presence of global suppliers for meat products which potentially drives the market demand in the region.

Market Share and Competitive Analysis

Key players operating in the market include Chr. Hansen, DSM, Kerry, Dupont, Frutarom, BioChem Srl, Galactic, Lallemand, Sacco System, Meat Cracks, Stuffers Supply Co, Proquiga, Westcombe, Sacco System, DnR Sausages Supply, Canada Compound, Biovetic, MicroTec GmbH, and others.

Please note: This is not an exhaustive list of companies profiled in the report.

In June 2019, IFF collaborated with Frutarom to strengthen its market position for the meat culture portfolio. This also helped both companies to increase their visibility in the food industry.

Check the Press Release on Global Meat Starter Cultures Market Report