According to the current analysis of Reports and Data, the global Protective Cultures for Cheese Market was valued at USD 113.6 Million in 2018 and is expected to reach USD 397.6 Million by the year 2026, at a CAGR of 16.7%. Protective cultures are the live microorganisms that are added to foods to reduce pathogenic or toxigenic microorganisms. Cultures can be pure cultures or can be culture concentrates. Freeze-dried protective cultures do not affect growth and bacteriocin production. Hence, it is the most preferred form for protective culture delivery.

Different species of microorganisms, including lactic acid bacteria, Bifidobacterium, E. coli, species of Bacillus and yeasts such as Saccharomyces, and molds such as Aspergillus are used as protective cultures. Preferences for fresh, natural, and less severely processed foods, free from artificial additives, has resulted in a new generation of chill stored, minimally processed foods. 

Top Companies Operating in the Global Protective Cultures for Cheese Market Report:

Chr Hansen (Denmark), DowDuPont (US), Sacco S.R.L (Italy), CSK Food Enrichment BV (Netherlands), THT SA (Belgium), Dalton Biotechnologies (Italy), Biochem SRL (Italy), Meat Cracks Technology GmbH (Germany), Royal DSM NV (Netherlands), and Bioprox (France).

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Further key findings from the report suggest

• The North American regional segment of the Protective Cultures for Cheese Market is expected to hold a significant share of 30.6 % in the year 2026. The demand for protective cultures in the food and beverage industry in North America has been rising at a promising rate, majorly due to the presence of several outlets and retail chains in Canada and the U.S.
• Use of protective cultures to preserve fermented foods such as yogurt, cheeses, sour cream, and fermented sausages is attracting considerable attention as a novel natural means of food preservation, as their use is hugely label-friendly.
• The most practical way of PC delivery is in a freeze-dried form; freeze-drying does not affect the growth and bacteriocin production When PCs are used for preservation, the correct inoculums, and its viability become production parameters and should be treated as critical limits in Hazard Analysis Critical Control Point (HACCP) programs.
• Recent developments suggest the alternate use of bacteriocins in food bio-preservation. Bacteriocins are incorporated into polymer films and coatings to be directly applied on the food surface and used as packaging material
• Major industry players are incorporating various organic and inorganic strategies for expanding their footprint in the market. For instance, in December 2017, CSK Food Enrichment BV expanded its presence with the opening of a new facility in Wageningen University and Research campus (Netherlands). The new facility is home to the company’s RD department. The center would be directly responsible for the launch of the next-generation products in the CSK product portfolio.

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For the purpose of helping readers make profitable business decisions, the report is written with industry analysts, market segmentation, and data collection. In addition to providing detailed information on technical and product advances, this report also discusses market value, growth rates, and niche market segments in detail.

An analysis of the Protective Cultures for Cheese Market has been carried out by segmenting it into key regions and offering information on growth rates, market shares, current and emerging trends, production and consumption ratios, analysis of the industrial chain, demand and supply, imports and exports, revenue contributions, and the presence of key players in each region. To gain a better understanding of the regional spread of and progress of the Protective Cultures for Cheese Market, a country-by-country analysis of the market is provided in the report.

The global Protective Cultures for Cheese Market is segmented into:

• North America (U.S.A., Canada, Mexico)
• Europe (Italy, U.K., Germany, France, Rest of Europe)
• Asia Pacific (China, India, Japan, South Korea, Australia, Rest of APAC)
• Latin America (Chile, Brazil, Argentina, Peru, Rest of Latin America)
• Middle East Africa (Saudi Arabia, U.A.E., South Africa, Rest of MEA)

Further market segmentation

Product Form Outlook (Revenue in Million USD; 2016–2026)

• Freeze-Dried
• Frozen

Target Microorganism Outlook (Revenue in Million USD; 2016–2026)

• Yeasts Molds
• Bacteria

Composition Outlook (Revenue in Million USD; 2016–2026)

• Single-Strain
• Multi-Strain
• Multi- Strain Mixed

Application Outlook (Revenue in Million USD; 2016–2026)

• Dairy Dairy Products
• Cheese
• Fermented Milk Products
• Butter and Spreads
• Meat Poultry Products
• Seafood
• Others

Key Questions Addressed in the Report:

• What are the dominating factors that are influencing the growth of the industry?
• In the forecast period, which market segment is expected to rise the most?
• What are the risks and challenges that the industry is facing?
• In the coming years, which area is projected to dominate the market?
• Who are the major players in the market? What kind of strategic business plans have they made?

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