▶ 調査レポート

世界の微生物培養市場 2019年-2024年

• 英文タイトル:Microbial Culture Market - Growth, Trends, and Forecast (2019 - 2024)

Microbial Culture Market - Growth, Trends, and Forecast (2019 - 2024)「世界の微生物培養市場 2019年-2024年」(市場規模、市場予測)調査レポートです。• レポートコード:D-MOR01104
• 出版社/出版日:Mordor Intelligence / 2019年12月26日
• レポート形態:英文、PDF、109ページ
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レポート概要
本調査レポートは微生物培養について総合的に分析し、イントロダクション、調査手法、エグゼクティブサマリー、市場動向、種類別(スターターカルチャー、補助カルチャーとアロマカルチャー、プロバイオティクス)分析、エンドユーザー産業別(ベーカリーと菓子、乳製品、果物と野菜、飲料、その他)分析、地域別(北米、ヨーロッパ、アジア太平洋、南米、中東およびアフリカ)分析、競争状況、市場機会および将来動向に区分して収録しています。
・イントロダクション
・調査手法
・エグゼクティブサマリー
・市場動向
・微生物培養の世界市場:種類別(スターターカルチャー、補助カルチャーとアロマカルチャー、プロバイオティクス)
・微生物培養の世界市場:エンドユーザー産業別(ベーカリーと菓子、乳製品、果物と野菜、飲料、その他)
・微生物培養の世界市場:地域別(北米、ヨーロッパ、アジア太平洋、南米、中東およびアフリカ)
・競争状況
・市場機会および将来動向

Microbial Culture Market – Growth, Trends, and Forecast (2019 – 2024)

Market Overview

Global microbial culture market is projected to reach USD 2.2 billion by 2024, growing at a CAGR of 5.5% during the period of 2019-2024.

Fermented foods have grown tremendously in recent years giving way to a profitable market of food culture. Probiotics and functional foods are the new trends in the market capturing the world across, from the US to developing regions. Functional dairy products have created a huge competition among microbial culture companies.
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.
Scope of the Report

Global microbial culture market offers a wide range of products including starter cultures, adjunct and aroma cultures, and probiotics, applicable to bakery and confectionery, dairy, fruits and vegetables, beverages, and other end-user industries. The report further analyses the global scenario of the market in the regions of North America, Europe, Asia-Pacific, South America and, Middle East and Africa.

Key Market Trends

Starter Cultures Remains the Major Driver of the Market

Consumption of fermented food has substantially increased in recent years, due to their valuable traits that extend well beyond shelf life, preservation, and sensory qualities. Fermented food production is mainly carried out using starter cultures for a precise and expectable fermentation. Lactic acid bacteria (LAB) and yeast are the highly studied starters applied in several fermented food production industries, such as dairy, meat, sourdough, vegetables, etc. Dairy cultures are the most prominent category of starter cultures. In China, India, and the rest of Asia, as well as the Middle East, the dairy culture markets are experiencing a boom in growth and innovation.

Asia-Pacific Emerges as the Fastest Growing Market

Asia-Pacific remains the fastest-growing market for microbial cultures in 2018 owing to strong demand surge from developed countries such as China. The manufacturers are eyeing on this potential region and heavily investing to bring the latest innovations and increase production capacity in order to address the growing demand in the region. For instance, in 2017, the US-based ingredient manufacturer Dupont, expanded their Beijing based plant capacity by 115% to supplement the production of microbial food cultures.

Competitive Landscape

Global microbial food culture market is highly competitive and is dominated by several local and international players which leads in a fragmented and unorganised 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.

Reasons to Purchase this report:
The market estimate (ME) sheet in Excel format
Report customization as per the client’s requirements
3 months of analyst support

レポート目次

1 INTRODUCTION
1.1 Study Assumptions and Market Definition
1.2 Scope of the Study
2 RESEARCH METHODOLOGY
3 EXECUTIVE SUMMARY
3.1 Market Overview
4 MARKET DYNAMICS
4.1 Market Drivers
4.2 Market Restraints
4.3 Porter’s Five Forces Analysis
4.3.1 Threat of New Entrants
4.3.2 Bargaining Power of Buyers/Consumers
4.3.3 Bargaining Power of Suppliers
4.3.4 Threat of Substitute Products
4.3.5 Intensity of Competitive Rivalry
5 MARKET SEGMENTATION
5.1 By Type
5.1.1 Starter Cultures
5.1.2 Adjunct and Aroma Cultures
5.1.3 Probiotics
5.2 By End-user Industry
5.2.1 Bakery and Confectionery
5.2.2 Dairy
5.2.3 Fruits and Vegetables
5.2.4 Beverages
5.2.5 Other End-user Industries
5.3 Geography
5.3.1 North America
5.3.1.1 United States
5.3.1.2 Canada
5.3.1.3 Mexico
5.3.1.4 Rest of North America
5.3.2 Europe
5.3.2.1 Spain
5.3.2.2 United Kingdom
5.3.2.3 Germany
5.3.2.4 France
5.3.2.5 Italy
5.3.2.6 Russia
5.3.2.7 Rest of Europe
5.3.3 Asia Pacific
5.3.3.1 China
5.3.3.2 Japan
5.3.3.3 India
5.3.3.4 Australia
5.3.3.5 Rest of Asia-Pacific
5.3.4 South America
5.3.4.1 Brazil
5.3.4.2 Argentina
5.3.4.3 Rest of South America
5.3.5 Middle East and Africa
5.3.5.1 South Africa
5.3.5.2 United Arab Emirates
5.3.5.3 Rest of Middle East and Africa
6 COMPETITIVE LANDSCAPE
6.1 Most Adopted Strategies
6.2 Most Active Companies
6.3 Market Share Analysis
6.4 Company Profiles
6.4.1 Chr. Hansen
6.4.2 DuPont De Numors Inc.
6.4.3 Koninklijke DSM NV
6.4.4 Mediterranea Biotecnologie SRL
6.4.5 Himedia Laboratories
6.4.6 Ingredion Incorporated
6.4.7 Kerry Group
6.4.8 Givaudan SA (Naturex)
7 MARKET OPPORTUNITIES AND FUTURE TRENDS