Microbial Food Ingredient Market Size is valued at USD 2.49 Bn in 2023 and is predicted to reach USD 4.97 Bn by the year 2031 at an 9.2% CAGR during the forecast period for 2024-2031.
Microorganisms are generating interest as an alternative food source because of their good nutritional profile, low carbon impact, and limited need for land and water. They are also resistant to seasonal fluctuations. The advent of new tools, particularly in synthetic biology, has significantly expanded the applications of microorganisms. These advancements demonstrate great potential in fulfilling many of our dietary needs. Microbes can now be utilized to produce whole foods directly from their biomass and serve as cell factories to create highly functional and nutritional ingredients. Microorganisms such as bacteria, yeast, or fungi, which is used as an ingredient in food products. These ingredients can serve various purposes, including enhancing flavor, improving texture, extending shelf life, or providing nutritional benefits.
Microorganisms are used to ferment food, resulting in products like yogurt, kefir, sauerkraut, kimchi, and soy sauce. Fermentation can enhance flavor, increase nutritional value, and improve food preservation. Certain microbes produce compounds that enhance the flavor of foods, such as monosodium glutamate (MSG) produced by fermentation. Microorganisms can be used to produce essential vitamins (e.g., B12) and amino acids (e.g., lysine) that are added to food products to enhance their nutritional profile. Some microorganisms produce natural preservatives that inhibit the growth of spoilage organisms and pathogens. Microbial polysaccharides like xanthan gum and gellan gum are used to thicken and stabilize foods. Microbial food ingredients are widely used in the food industry due to their efficiency, sustainability, and ability to improve food quality and safety.
Advances in genetic engineering, fermentation technology, and synthetic biology have made it possible to produce microbial ingredients more efficiently and at a lower cost. Enhanced fermentation techniques allow for higher yields and more consistent quality of microbial products. Increasing consumer awareness about health and nutrition drives demand for functional foods containing probiotics, vitamins, and other beneficial microbial ingredients.
Competitive Landscape
Some of the Major Key Players in the Microbial Food Ingredient Market are
- Hansen A/S,
- Dohler Group
- E&O Laboratories Ltd.
- Angel Yeast Co. Ltd.
- HiMedia Company
- Danisco A/S
- Koninklijke DSM N.V. (Csk Food Enrichment B.V.)
- Lactina Ltd.
- Wyeast Laboratories Inc.
- Lb Bulgaricum Plc.
- Lesaffre Group
- Lallemand Inc.
- Mediterranea Biotecnologie SRL
- Dalton Biotecnologie
- Kerry Group
- NCIMB Ltd
- Other Prominent Players
Market Segmentation:
The is segmented based on microorganism, product type, strain, and end-user. By Microorganism segmented into bacteria, yeast, mold. Product Type segmented into starter cultures, protective cultures, probiotic cultures. Based on the strain, the market is segmented into single-strain culture, multi-strain culture, and multi-strain mixed culture. The End-user segment includes food and beverage manufacturers, animal feed additives.
Recent Developments:
- In Sep 2023, Lesaffre Group, declared that, to assist Yeap in completing the development of a promising novel protein ingredient derived from recycled yeast, Lesaffre has invested 10% of its capital in the company. With this investment, Yeap joins Lesaffre as a partner in introducing novel, functional, alternative proteins to the market. The goal of Yeap and Lesaffre is to establish yeast as a major protein source in the developing market for plant-based proteins. Because it is manufactured from recycled yeast, the protein will have minimal environmental impact and be incredibly adaptable.
- In July 2020, Hansen Holding A/S has announced the successful completion of the acquisition of UAS Laboratories LLC. Chr. Hansen enhances its microbial platform and Human Health business by expanding its product offering and customer base by entering the highly appealing multi-species, high-potency blends market with UAS Labs. Besides, in 2018, UAS Labs acquired Nebraska Cultures and concluded a $60 million expansion of a fermentation facility in Madision, WI. The acquisition of UAS Labs is completely in line with Chr. Hansen's strategy and capital allocation framework, which involve an ongoing search of bolt-on acquisitions to fortify its microbial platform.
Microbial Food Ingredient Market Report Scope
|
Report Attribute |
Specifications |
|
Market Size Value In 2023 |
USD 2.49 Bn |
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Revenue Forecast In 2031 |
USD 4.97 Bn |
|
Growth Rate CAGR |
CAGR of 9.2% from 2024 to 2031 |
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Quantitative Units |
Representation of revenue in US$ Bn and CAGR from 2024 to 2031 |
|
Historic Year |
2019 to 2023 |
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Forecast Year |
2024-2031 |
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Report Coverage |
The forecast of revenue, the position of the company, the competitive market structure, growth prospects, and trends |
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Segments Covered |
By Microorganism, Product Type, Strain, End-Use |
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Regional Scope |
North America; Europe; Asia Pacific; Latin America; Middle East & Africa |
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Country Scope |
U.S.; Canada; U.K.; Germany; China; India; Japan; Brazil; Mexico; The UK; France; Italy; Spain; China; Japan; India; South Korea; Southeast Asia; South Korea; South East Asia |
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Competitive Landscape |
Hansen A/S, Dohler Group, E&O Laboratories Ltd., Angel Yeast Co. Ltd., HiMedia Company, Danisco A/S, Koninklijke DSM N.V. (Csk Food Enrichment B.V.), Lactina Ltd., Wyeast Laboratories Inc., Lb Bulgaricum Plc., Lesaffre Group, Lallemand Inc., Mediterranea Biotecnologie SRL, Dalton Biotecnologie, Kerry Group, NCIMB Ltd |
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Customization Scope |
Free customization report with the procurement of the report, Modifications to the regional and segment scope. Particular Geographic competitive landscape. |
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Pricing and Available Payment Methods |
Explore pricing alternatives that are customized to your particular study requirements. |
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