飲食文化市場機會、成長動力、產業趨勢分析及 2025 - 2034 年預測

2024年，全球食用菌市場規模達525億美元，預計2034年將以5.1%的複合年成長率成長至825億美元。食用菌是指細菌、酵母和黴菌等微生物，它們主要透過發酵作用，在食品中引發特定的轉化。這些菌種在提升風味、改善口感以及提供健康益處方面發揮著至關重要的作用。微生物食用菌廣泛應用於優格、起司、熟食肉類和飲料等產品中，隨著消費者越來越追求能夠促進腸道健康和整體健康的天然食品，其應用也越來越廣泛。全球食品飲料產業（尤其是在新興市場）的快速擴張進一步刺激了這一需求。此外，人們對植物性產品和清潔標籤產品的興趣日益濃厚，加速了創新微生物菌株的應用，而這得益於生物技術和發酵技術的進步。監管支持以及益生菌益處的日益深入人心也促進了該市場的穩定擴張。

2024年，細菌培養物領域佔據市場主導地位，佔53.2%的佔有率，估值達279億美元。它們廣泛應用於益生菌和發酵劑培養物中，而益生菌和發酵劑對許多發酵食品和飲料至關重要，這鞏固了其領先地位。細菌培養物因其功能性健康優勢而備受青睞，尤其有助於消化和腸道健康。微生物培養、真空密封和包裝技術的進步延長了保存期限，並維持了產品品質。消費者對清潔標籤、健康食品的日益關注，並顯著提升了該領域的需求。

乳製品細分市場在2024年佔據44.08%的市場佔有率，預計複合年成長率將達到3.7%，從而擴大其消費群體。該細分市場佔據主導地位，因為優格和起司等發酵乳製品消費廣泛，並因其益生菌和健康益處而日益受到重視。隨著消費者越來越關注消化、免疫力和成分透明度，對富含有益微生物的乳製品的需求也日益成長。發酵技術的創新和對乳品發酵技術研發的投入不斷增加，將繼續推動該細分市場的成長。

2024年，亞太飲食文化市場佔34.3%的市佔率。由於都市化進程加快、人口密度上升以及消費者口味轉變等因素，亞太地區各國，尤其是中國、印度和日本，引領此一市場。悠久的發酵食品消費傳統為發酵產品的需求奠定了堅實的基礎。不斷成長的中產階級人口和不斷成長的可支配收入推動了功能性和富含益生菌食品的購買量增加。注重健康的城市消費者，尤其是千禧世代，對腸道健康和清潔標籤產品的興趣日益濃厚。該地區食品加工的快速成長和微生物技術的進步，使國內生產商能夠有效地擴大和推廣傳統飲食文化。

為創新和分銷做出貢獻的關鍵產業參與者包括凱瑞集團 (Kerry Group)、科漢森 (Chr. Hansen A/S)、國際香精香料公司 (International Flavors & Fragrances Inc.)、拉曼集團 (Lallemand Inc.) 和嘉吉公司 (Cargill, Incorporated)。食品菌種市場的公司專注於創新和策略合作，以鞏固其市場地位。他們在研發方面投入大量資金，以創造新型、更有效率的微生物菌株，從而增強功能性和永續性。擴大與食品製造商的合作有助於將這些菌種整合到更廣泛的產品中，包括植物性產品和清潔標籤產品。地理擴張，尤其是在新興市場的擴張，使公司能夠抓住城市化和可支配收入成長所推動的日益成長的需求。行銷工作強調益生菌和天然成分的健康益處，並瞄準注重健康的消費者。

目錄

第1章：方法論與範圍

第2章：執行摘要

第3章：行業洞察

• 產業生態系統分析
  • 供應商概況
  • 利潤率
  • 每個階段的增值
  • 影響價值鏈的因素
  • 中斷
• 產業衝擊力
  • 成長動力
  • 產業陷阱與挑戰
  • 市場機會
• 成長潛力分析
• 監管格局
  • 北美洲
  • 歐洲
  • 亞太地區
  • 拉丁美洲
  • 中東和非洲
• 波特的分析
• PESTEL分析
• 價格趨勢
  • 按地區
  • 按產品
• 未來市場趨勢
• 技術和創新格局
  • 當前的技術趨勢
  • 新興技術
• 專利態勢
• 貿易統計（HS編碼）（註：僅提供重點國家的貿易統計資料）
  • 主要進口國
  • 主要出口國
• 永續性和環境方面
  • 永續實踐
  • 減少廢棄物的策略
  • 生產中的能源效率
  • 環保舉措

第4章：競爭格局

• 介紹
• 公司市佔率分析
  • 按地區
    • 北美洲
    • 歐洲
    • 亞太地區
    • 拉丁美洲
    • MEA
• 公司矩陣分析
• 主要市場參與者的競爭分析
• 競爭定位矩陣
• 關鍵進展
  • 併購
  • 夥伴關係與合作
  • 新產品發布
  • 擴張計劃

第5章：市場估計與預測：按微生物類型，2021 - 2034 年

• 主要趨勢
• 細菌培養
  • 乳酸菌
  • 雙歧桿菌
  • 丙酸桿菌
  • 其他
• 酵母培養物
  • 酵母菌
  • 圓酵母
  • 其他
• 黴菌培養物
  • 青黴菌
  • 麴菌
  • 其他
• 混合文化
• 其他

第6章：市場估計與預測：按應用，2021 - 2034 年

• 主要趨勢
• 乳製品
  • 起司
  • 優格
  • 奶油和奶油
  • 其他
• 肉類和海鮮產品
  • 發酵香腸
  • 醃肉類
  • 發酵海鮮
  • 其他
• 烘焙和糖果
  • 酸麵包
  • 其他烘焙產品
• 飲料
  • 酒精飲料
  • 無酒精發酵飲料
  • 其他
• 酸菜
  • 泡菜
  • 酸菜
  • 泡菜
  • 其他

第7章：市場估計與預測：依形式，2021 - 2034

• 主要趨勢
• 冷凍乾燥
• 《冰雪奇緣》
• 粉狀
• 液體
• 其他

第8章：市場估計與預測：按功能，2021 - 2034 年

• 主要趨勢
• 發酵劑
• 保護性文化
• 益生菌培養物
• 其他

第9章：市場估計與預測：按地區，2021 - 2034 年

• 主要趨勢
• 北美洲
  • 美國
  • 加拿大
• 歐洲
  • 德國
  • 英國
  • 法國
  • 西班牙
  • 義大利
  • 荷蘭
• 亞太地區
  • 中國
  • 印度
  • 日本
  • 澳洲
  • 韓國
• 拉丁美洲
  • 巴西
  • 墨西哥
  • 阿根廷
• 中東和非洲
  • 沙烏地阿拉伯
  • 南非
  • 阿拉伯聯合大公國

第10章：公司簡介

• Chr. Hansen A/S
• International Flavors & Fragrances Inc. (IFF)
• Lallemand Inc.
• DSM (Now part of Firmenich DSM)
• Kerry Group
• Cargill, Incorporated
• Dohler Group
• Lesaffre
• DuPont (Now part of IFF)
• CSK Food Enrichment BV
• Sacco System
• Lb Bulgaricum Plc.
• Bioprox
• Biochem SRL
• Soyuzsnab

The Global Food Culture Market was valued at USD 52.5 billion in 2024 and is estimated to grow at a CAGR of 5.1% to reach USD 82.5 billion by 2034. Food cultures refer to microorganisms such as bacteria, yeast, and molds that induce specific transformations in food products, mainly through fermentation. These cultures play a crucial role in enhancing flavor and texture and providing health benefits. Widely used in products like yogurts, cheeses, deli meats, and beverages, microbial food cultures have gained traction as consumers increasingly seek natural foods that promote gut health and overall wellness. The rapid expansion of the global food and beverage sector, particularly in emerging markets, further fuels this demand. Alongside this, rising interest in plant-based and clean-label products has accelerated the adoption of innovative microbial strains, made possible by advances in biotechnology and fermentation techniques. Regulatory backing and growing awareness of probiotics' benefits also contribute to the steady expansion of this market.

The bacterial cultures segment dominated the market in 2024, capturing a 53.2% share with a valuation of USD 27.9 billion. Their widespread application in probiotic and starter cultures, essential for many fermented foods and drinks, underpins their leadership. Bacterial cultures are favored for their functional health advantages, particularly aiding digestion and gut health. Technological advancements in microbial development, vacuum sealing, and packaging have improved shelf life and preserved product quality. The rising consumer focus on clean-label, health-oriented foods has significantly boosted demand within this segment.

The dairy products segment represented a 44.08% share in 2024 and is anticipated to grow at a CAGR of 3.7%, broadening its consumer base. This segment dominates because cultured dairy items like yogurt and cheese enjoy widespread consumption and are increasingly valued for their probiotic and health-supporting properties. As consumers pay closer attention to digestion, immunity, and ingredient transparency, demand for dairy foods enriched with beneficial microbes grows. Innovations in fermentation technologies and increased investments in dairy culture development continue to drive this segment's growth.

Asia-Pacific Food Culture Market held a 34.3% share in 2024. Countries within APAC, particularly China, India, and Japan, lead this market due to factors such as rising urbanization, population density, and shifting consumer tastes. Longstanding traditions of consuming fermented foods have established a strong base for fermented product demand. Growing middle-class populations and increasing disposable incomes drive higher purchases of functional and probiotic-rich foods. Health-conscious urban consumers, especially millennials, are fueling interest in gut health and clean-label products. The region's rapid food processing growth and microbial technology advancements have enabled domestic producers to scale and market traditional food cultures effectively.

Key industry players contributing to innovation and distribution include Kerry Group, Chr. Hansen A/S, International Flavors & Fragrances Inc., Lallemand Inc., and Cargill, Incorporated. Companies in the food culture market focus on innovation and strategic partnerships to solidify their market presence. They invest heavily in research and development to create novel, more efficient microbial strains that enhance functionality and sustainability. Expanding collaborations with food manufacturers helps integrate these cultures into a wider array of products, including plant-based and clean-label options. Geographic expansion, particularly into emerging markets, allows companies to capture growing demand fueled by rising urbanization and disposable incomes. Marketing efforts emphasize the health benefits of probiotics and natural ingredients, targeting health-conscious consumers.

Table of Contents

Chapter 1 Methodology & Scope

• 1.1 Market scope and definition
• 1.2 Research design
  • 1.2.1 Research approach
  • 1.2.2 Data collection methods
• 1.3 Data mining sources
  • 1.3.1 Global
  • 1.3.2 Regional/Country
• 1.4 Base estimates and calculations
  • 1.4.1 Base year calculation
  • 1.4.2 Key trends for market estimation
• 1.5 Primary research and validation
  • 1.5.1 Primary sources
• 1.6 Forecast model
• 1.7 Research assumptions and limitations

Chapter 2 Executive Summary

• 2.1 Industry 360° synopsis
• 2.2 Key market trends
  • 2.2.1 Regional
  • 2.2.2 Product
  • 2.2.3 End Use
• 2.3 TAM Analysis, 2025-2034
• 2.4 CXO perspectives: Strategic imperatives
  • 2.4.1 Executive decision points
  • 2.4.2 Critical success factors
• 2.5 Future Outlook and Strategic Recommendations

Chapter 3 Industry Insights

• 3.1 Industry ecosystem analysis
  • 3.1.1 Supplier Landscape
  • 3.1.2 Profit Margin
  • 3.1.3 Value addition at each stage
  • 3.1.4 Factor affecting the value chain
  • 3.1.5 Disruptions
• 3.2 Industry impact forces
  • 3.2.1 Growth drivers
  • 3.2.2 Industry pitfalls and challenges
  • 3.2.3 Market opportunities
• 3.3 Growth potential analysis
• 3.4 Regulatory landscape
  • 3.4.1 North America
  • 3.4.2 Europe
  • 3.4.3 Asia Pacific
  • 3.4.4 Latin America
  • 3.4.5 Middle East & Africa
• 3.5 Porter's analysis
• 3.6 PESTEL analysis
  • 3.6.1 Technology and innovation landscape
  • 3.6.2 Current technological trends
  • 3.6.3 Emerging technologies
• 3.7 Price trends
  • 3.7.1 By region
  • 3.7.2 By product
• 3.8 Future market trends
• 3.9 Technology and innovation landscape
  • 3.9.1 Current technological trends
  • 3.9.2 Emerging technologies
• 3.10 Patent Landscape
• 3.11 Trade statistics (HS code) (Note: the trade statistics will be provided for key countries only)
  • 3.11.1 Major importing countries
  • 3.11.2 Major exporting countries
• 3.12 Sustainability and environmental aspects
  • 3.12.1 Sustainable practices
  • 3.12.2 Waste reduction strategies
  • 3.12.3 Energy efficiency in production
  • 3.12.4 Eco-friendly initiatives

Chapter 4 Competitive Landscape, 2024

• 4.1 Introduction
• 4.2 Company market share analysis
  • 4.2.1 By region
    • 4.2.1.1 North America
    • 4.2.1.2 Europe
    • 4.2.1.3 Asia Pacific
    • 4.2.1.4 LATAM
    • 4.2.1.5 MEA
• 4.3 Company matrix analysis
• 4.4 Competitive analysis of major market players
• 4.5 Competitive positioning matrix
• 4.6 Key developments
  • 4.6.1 Mergers & acquisitions
  • 4.6.2 Partnerships & collaborations
  • 4.6.3 New product launches
  • 4.6.4 Expansion plans

Chapter 5 Market Estimates and Forecast, By Microorganism Type, 2021 - 2034 (USD Million) (Kilo Tons)

• 5.1 Key trends
• 5.2 Bacterial cultures
  • 5.2.1 Lactic acid bacteria
  • 5.2.2 Bifidobacteria
  • 5.2.3 Propionibacteria
  • 5.2.4 Others
• 5.3 Yeast cultures
  • 5.3.1 Saccharomyces
  • 5.3.2 Torula
  • 5.3.3 Others
• 5.4 Mold cultures
  • 5.4.1 Penicillium
  • 5.4.2 Aspergillus
  • 5.4.3 Others
• 5.5 Mixed cultures
• 5.6 Others

Chapter 6 Market Estimates and Forecast, By Application, 2021 - 2034 (USD Million) (Kilo Tons)

• 6.1 Key trends
• 6.2 Dairy products
  • 6.2.1 Cheese
  • 6.2.2 Yogurt
  • 6.2.3 Butter & cream
  • 6.2.4 Other
• 6.3 Meat and Seafood Products
  • 6.3.1 Fermented sausages
  • 6.3.2 Cured meats
  • 6.3.3 Fermented seafood
  • 6.3.4 Others
• 6.4 Bakery and confectionery
  • 6.4.1 Sourdough bread
  • 6.4.2 Other bakery products
• 6.5 Beverages
  • 6.5.1 Alcoholic beverages
  • 6.5.2 Non-alcoholic fermented beverages
  • 6.5.3 Others
• 6.6 Fermented vegetables
  • 6.6.1 Kimchi
  • 6.6.2 Sauerkraut
  • 6.6.3 Pickles
  • 6.6.4 Others

Chapter 7 Market Estimates and Forecast, By Form, 2021 - 2034 (USD Million) (Kilo Tons)

• 7.1 Key trends
• 7.2 Freeze dried
• 7.3 Frozen
• 7.4 Powdered
• 7.5 Liquid
• 7.6 Others

Chapter 8 Market Estimates and Forecast, By Function, 2021 - 2034 (USD Million) (Kilo Tons)

• 8.1 Key trends
• 8.2 Starter cultures
• 8.3 Protective cultures
• 8.4 Probiotic cultures
• 8.5 Others

Chapter 9 Market Estimates and Forecast, By Region, 2021 - 2034 (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 Spain
  • 9.3.5 Italy
  • 9.3.6 Netherlands
• 9.4 Asia Pacific
  • 9.4.1 China
  • 9.4.2 India
  • 9.4.3 Japan
  • 9.4.4 Australia
  • 9.4.5 South Korea
• 9.5 Latin America
  • 9.5.1 Brazil
  • 9.5.2 Mexico
  • 9.5.3 Argentina
• 9.6 Middle East and Africa
  • 9.6.1 Saudi Arabia
  • 9.6.2 South Africa
  • 9.6.3 UAE

Chapter 10 Company Profiles

• 10.1 Chr. Hansen A/S
• 10.2 International Flavors & Fragrances Inc. (IFF)
• 10.3 Lallemand Inc.
• 10.4 DSM (Now part of Firmenich DSM)
• 10.5 Kerry Group
• 10.6 Cargill, Incorporated
• 10.7 Dohler Group
• 10.8 Lesaffre
• 10.9 DuPont (Now part of IFF)
• 10.10 CSK Food Enrichment B.V.
• 10.11 Sacco System
• 10.12 Lb Bulgaricum Plc.
• 10.13 Bioprox
• 10.14 Biochem SRL
• 10.15 Soyuzsnab