Meat Starter Cultures Market to Witness Unprecedented Growth in Coming Years

According to MarketsandMarkets, the "Meat Starter Cultures Market by Application (Sausages, Salami, Dry-cured meat, and Others), Microorganism (Bacteria, and Fungi), Composition (Multi-strain mix, Single strain, and Multi-strain), Form, and Region - Global Forecast to 2025" size is estimated to be valued at USD 62 million in 2020 and projected to reach USD 76 million by 2025, recording a CAGR of 3.9%, in terms of value. The functional properties of meat starter cultures and their benefits while incorporation in a wide range of applications are driving the global meat starter cultures market.

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Restraints: Stringent government regulations for the use of starter cultures in processed meat products

Stringent regulations have proved to be a major hindrance stifling the market for starter cultures. Some of the global organizations involved in providing regulatory norms include the World Trade Organization (WTO), European Food and Feed Cultures Association (EFFCA), and other regulatory bodies. The regulations for starter cultures as listed by the different organizations include the following:

World Trade Organization

The World Trade Organization (WTO) has laid down stringent rules and regulations for the import and export of living microbes. The manufacturer has to obtain an environment clearance certificate, quality certificate, and some other related certifications before manufacturing microorganisms at the industrial level. Since the starter culture industry involves high risk with respect to the health and environment, it would not be easy for new manufacturers to enter the starter culture market. There have been special regulatory measures present for companies to discard the culture and biological effluent after the production.

European Food Safety Authority & Qualified Presumption of Safety

The uses of bacteria must conform to the general food safety standards, such as the European General Food Law (European Parliament and the Council, 2002). The European Food Safety Authority (EFSA) had announced five ‘generic’ approaches for the safety assessment of microorganisms in food with a history of safe use. This approach includes a qualified presumption of safety (QPS) in food. QPS derives basic knowledge of the microorganisms that includes its pathogenicity, taxonomy, familiarity, and application in food. The Scientific Committee of EFSA indicates that a thorough knowledge of the microorganism is sufficient for awarding the QPS status for numerous species from the groups of lactic acid bacteria and yeast.

By application, sausages segment is projected to account for the largest share in the meat starter cultures market during the forecast period

By application, the market is segmented into sausages, salami, dry-cured meat, and others (such as pepperoni and other processed meat products). The meat sausages segment, akin to most other non-processed fresh meats and meat preparations, comprises perishable food products, and most sausage manufacturers have been looking for additional safety or longer shelf life, either in terms of less spoilage or delayed oxidation. Meat starter cultures are used to provide additional safety and delay spoilage by shifting the uncontrolled fermentation that spoils the meat to a controlled fermentation by safe bacteria. Meat starter cultures ferment the sausages and preserve their flavor, texture, color, and increase their shelf-life by averting wastage.

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The European region dominated the meat starter culture market with the largest share in 2019.

The meat starter cultures market in Europe is dominant due to the increasing demand for processed meat products with higher shelf-life because of a shift in lifestyle trends. People are looking for ready-to-cook meal options as they are leading a busy life. The consumption of sausage has been prominent in these countries, resulting in a rise in demand for meat starter cultures for their production. The leading companies dominating the meat starter cultures market include Chr. Hansen (Denmark), Kerry Group (Ireland), and DSM (Netherlands); have a robust presence in Europe due to higher demand for packaged meat in these regions.

North America is the fastest-growing market as the technological advancements involved in monitoring and using meat starter cultures are available in the region, and meat manufacturers have been adapting to the changing technologies. The demand for meat starter cultures is increasing as consumers have been inclined toward organic and clean-label meat products. Also, key players are increasingly investing in the North American meat starter culture market.

This report includes a study on the marketing and development strategies, along with the product portfolios of leading companies. It consists of profiles of leading companies, such as Chr. Hansen (Denmark), DSM (Netherlands), Kerry (Ireland), DuPont (US), Frutarom (Israel), Galactic (Belgium), Lallemand (Canada), Proquiga (Spain), Westcombe (UK), Biochem SRL (Italy), RAPS GmbH (Germany), DnR Sausages Supplies. (Canada), Sacco System (Italy), Canada Compound (Canada), Biovitec (France), Genesis Laboratories (Bulgaria), Meat Cracks (Germany), THT S.A. (Belgium), Stuffers Supply Co. (Canada), MicroTec GmbH (Germany), and Codex-Ing Biotech (US).