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市場調查報告書
商品編碼
1485289
肉類發酵劑市場規模- 按形式（冷凍乾燥、冷凍）、按成分（多菌株混合、單菌株、多菌株）、按微生物（細菌、真菌）、按應用（香腸、薩拉米香腸、乾醃肉） ) 及預測，2024 - 2032Meat Starter Cultures Market Size - By Form (Freeze Dried, Frozen), By Composition (Multi-Strain Mix, Single Strain, Multi-Strain), By Microorganisms (Bacteria, Fungi), By Application (Sausages, Salami, Dry-Cured Meat) & Forecast, 2024 - 2032 |
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預計 2024 年至 2032 年間，肉類發酵劑市場規模的複合年成長率將超過 4.8%，原因是消費者對口感、風味和質地得到改善的加工肉類產品的需求不斷成長。對天然和有機食品添加劑日益成長的偏好正在推動產品需求。根據美國農業部的資料，到2030年，人均豬肉消費量預計將達到53.6磅。
生物技術和微生物發酵技術的重大進步也提高了發酵劑的功效和多功能性，刺激了它們在肉類加工中的應用。嚴格的食品安全法規的湧入以及對延長保存期限和確保產品一致性的日益成長的需求正在對市場成長產生積極影響。
肉發酵劑產業分為形式、成分、微生物、應用和地區。
從形式來看，2024 年至 2032 年間，冷凍食品領域的行業佔有率預計將以 4.6% 的成長率成長。冷凍發酵劑可確保長期的活力和穩定性，從而更容易儲存和運輸。冷凍培養物還可以隨著時間的推移保持其功效和活性水平，有助於肉類生產中一致且可靠的發酵過程。更長時間地保存培養物以提高製造商的成本效益的能力將有助於該細分市場的擴張。
由於薩拉米產品在全球範圍內的傳統和廣泛消費，預計到 2032 年，薩拉米應用領域的肉類發酵劑市場規模將達到 3.8% 的複合年成長率。發酵劑在增強薩拉米香腸生產中的風味發展、質地和安全性方面發揮著至關重要的作用。對優質手工醃肉產品的需求不斷成長，加上為薩拉米製作量身定做的發酵劑配方的創新，將進一步推動該細分市場的成長。
從地區來看，由於歐洲深厚的烹飪傳統和對薩拉米香腸和香腸等發酵肉製品的偏好，預計 2024 年至 2032 年間，歐洲肉類發酵劑行業的複合年成長率將達到 4%。該地區嚴格的食品安全法規的實施以及消費者對在肉類加工中使用發酵劑的好處的認知不斷提高，正在加速產品的滲透。主要市場參與者的存在和持續的研發工作也將有助於區域市場的成長。
目錄
第 1 章：方法與範圍
第 2 章：執行摘要
第 3 章：產業洞察
- 產業生態系統分析
- 主要製造商
- 經銷商
- 全行業利潤率
- 供應中斷
- 產業影響力
- 成長動力
- 市場挑戰
- 市場機會
- 新的機會
- 成長潛力分析
- 原料景觀
- 製造趨勢
- 技術演進
- 永續製造
- 綠色實踐
- 脫碳
- 永續製造
- 原料的永續性
- 原物料價格走勢（美元/噸）
- 美國
- 歐洲聯盟
- 英國
- 中國
- 東南亞
- 海灣合作理事會
- 法規和市場影響
- 貿易統計
- 未滿足的需求
- 波特的分析
- PESTEL分析
第 4 章：競爭格局
- 公司市佔率分析
- 競爭定位矩陣
- 戰略展望矩陣
第 5 章：市場規模與預測：依形式，2018-2032
- 主要趨勢
- 冷凍乾燥
- 冷凍
第 6 章：市場規模與預測：依構成，2018-2032
- 主要趨勢
- 多菌株混合
- 單株
- 多菌株
第 7 章：市場規模與預測：按微生物分類，2018-2032 年
- 主要趨勢
- 細菌
- 菌類
第 8 章：市場規模與預測：按應用分類，2018-2032 年
- 主要趨勢
- 香腸
- 薩拉米
- 乾醃肉
- 其他
第 9 章：市場規模與預測：按地區分類，2018-2032 年
- 主要趨勢
- 北美洲
- 美國
- 加拿大
- 歐洲
- 德國
- 英國
- 法國
- 義大利
- 西班牙
- 歐洲其他地區
- 亞太地區
- 中國
- 印度
- 日本
- 韓國
- 澳洲
- 亞太地區其他地區
- 拉丁美洲
- 巴西
- 墨西哥
- 阿根廷
- 拉丁美洲其他地區
- MEA
- 沙烏地阿拉伯
- 阿拉伯聯合大公國
- 南非
- MEA 的其餘部分
第 10 章：公司簡介
- Chr. Hansen A/S
- DSM
- Kerry Group plc.
- DuPont
- International Flavors & Fragrances Inc.
- Codex-Ing Biotech
- Lallemand Inc.
- Proquiga Biotech, SA
- Biochem s.r.l.
- RAPS GmbH & Co. KG
- DnR Sausage Supplies
- Sacco srl
Meat Starter Cultures Market size is projected to depict over 4.8% CAGR between 2024 and 2032, led by the increasing consumer demand for processed meat products with improved taste, flavor, and texture. The growing preference for natural and organic food additives is driving the product demand. As per the data of U.S. Department of Agriculture, the per capita pork consumption is expected to reach 53.6 pounds by 2030. This increasing trend of high meat and beef consumption is pushing the preference for meat starter cultures.
Significant advancements in biotechnology and microbial fermentation techniques are also improving the efficacy and versatility of starter cultures, stimulating their application in meat processing. The influx of stringent food safety regulations along with the growing need for extending shelf life and ensuring product consistency is positively influencing the market growth.
The meat starter cultures industry is segregated into form, composition, microorganism, application, and region.
Based on form, the industry share from the frozen segment is expected to rise at 4.6% growth rate between 2024 and 2032. This is owing to the convenience and extended shelf life offered by frozen formulations. Frozen starter cultures ensure prolonged viability and stability for facilitating easier storage and transportation. Frozen cultures also maintain their efficacy and activity levels over time, contributing to consistent and reliable fermentation processes in meat production. The ability to preserve cultures for longer durations to enhance cost-effectiveness for manufacturers will add to the segment expansion.
Meat starter cultures market size from the salami application segment is estimated to record 3.8% CAGR through 2032, due to the traditional and widespread consumption of salami products worldwide. Starter cultures play a crucial role in enhancing flavor development, texture, and safety in salami production. The rising demand for premium and artisanal cured meat products coupled with innovations in starter culture formulations tailored for salami-making will further fuel the segment growth.
Regionally, the Europe meat starter cultures industry is projected to expand at 4% CAGR between 2024 and 2032, on account of the strong culinary traditions and preferences for fermented meat products like salami and sausages. The implementation of strict food safety regulations and increasing consumer awareness regarding the benefits of using starter cultures in meat processing across the region is accelerating the product penetration. The presence of key market players and the ongoing R&D efforts will also contribute to the regional market growth.
Table of Contents
Chapter 1 Methodology & Scope
- 1.1 Market scope & definition
- 1.2 Base estimates & calculations
- 1.3 Forecast calculation
- 1.4 Data sources
- 1.4.1 Primary
- 1.4.2 Data mining sources
- 1.4.2.1 Paid sources
- 1.4.2.2 Public sources
Chapter 2 Executive Summary
- 2.1 Industry 360 degree synopsis
Chapter 3 Industry Insights
- 3.1 Industry ecosystem analysis
- 3.1.1 Key manufacturers
- 3.1.2 Distributors
- 3.1.3 Profit margins across the industry
- 3.1.4 Supply disruptions
- 3.2 Industry impact forces
- 3.2.1 Growth drivers
- 3.2.2 Market challenges
- 3.2.3 Market opportunity
- 3.2.3.1 New opportunities
- 3.2.3.2 Growth potential analysis
- 3.3 Raw material landscape
- 3.3.1 Manufacturing trends
- 3.3.2 Technology evolution
- 3.3.2.1 Sustainable manufacturing
- 3.3.2.1.1 Green practices
- 3.3.2.1.2 Decarbonization
- 3.3.2.1 Sustainable manufacturing
- 3.3.3 Sustainability in raw materials
- 3.3.4 Raw material pricing trends (USD/Ton)
- 3.3.4.1 U.S.
- 3.3.4.2 European Union
- 3.3.4.3 UK
- 3.3.4.4 China
- 3.3.4.5 Southeast Asia
- 3.3.4.6 GCC
- 3.4 Regulations & market impact
- 3.5 Trade statistics
- 3.6 Unmet needs
- 3.7 Porter's analysis
- 3.8 PESTEL analysis
Chapter 4 Competitive Landscape, 2023
- 4.1 Company market share analysis
- 4.2 Competitive positioning matrix
- 4.3 Strategic outlook matrix
Chapter 5 Market Size and Forecast, By Form, 2018-2032 (USD Million, Kilo Tons)
- 5.1 Key trends
- 5.2 Freeze dried
- 5.3 Frozen
Chapter 6 Market Size and Forecast, By Composition, 2018-2032 (USD Million, Kilo Tons)
- 6.1 Key trends
- 6.2 Multi-Strain mix
- 6.3 Single Strain
- 6.4 Multi-Strain
Chapter 7 Market Size and Forecast, By Microorganism, 2018-2032 (USD Million, Kilo Tons)
- 7.1 Key trends
- 7.2 Bacteria
- 7.3 Fungi
Chapter 8 Market Size and Forecast, By Application, 2018-2032 (USD Million, Kilo Tons)
- 8.1 Key trends
- 8.2 Sausages
- 8.3 Salami
- 8.4 Dry-Cured meat
- 8.5 Others
Chapter 9 Market Size and Forecast, By Region, 2018-2032 (USD Million, Kilo Tons)
- 9.1 Key trends
- 9.2 North America
- 9.2.1 U.S.
- 9.2.2 Canada
- 9.3 Europe
- 9.3.1 Germany
- 9.3.2 UK
- 9.3.3 France
- 9.3.4 Italy
- 9.3.5 Spain
- 9.3.6 Rest of Europe
- 9.4 Asia Pacific
- 9.4.1 China
- 9.4.2 India
- 9.4.3 Japan
- 9.4.4 South Korea
- 9.4.5 Australia
- 9.4.6 Rest of Asia Pacific
- 9.5 Latin America
- 9.5.1 Brazil
- 9.5.2 Mexico
- 9.5.3 Argentina
- 9.5.4 Rest of Latin America
- 9.6 MEA
- 9.6.1 Saudi Arabia
- 9.6.2 UAE
- 9.6.3 South Africa
- 9.6.4 Rest of MEA
Chapter 10 Company Profiles
- 10.1 Chr. Hansen A/S
- 10.2 DSM
- 10.3 Kerry Group plc.
- 10.4 DuPont
- 10.5 International Flavors & Fragrances Inc.
- 10.6 Codex-Ing Biotech
- 10.7 Lallemand Inc.
- 10.8 Proquiga Biotech, SA
- 10.9 Biochem s.r.l.
- 10.10 RAPS GmbH & Co. KG
- 10.11 DnR Sausage Supplies
- 10.12 Sacco srl
