肉类发酵剂市场规模- 按形式（冷冻干燥、冷冻）、按成分（多菌株混合、单菌株、多菌株）、按微生物（细菌、真菌）、按应用（香肠、萨拉米香肠、干腌肉） ) 及预测，2024 - 2032

预计 2024 年至 2032 年间，肉类发酵剂市场规模的复合年增长率将超过 4.8%，原因是消费者对口感、风味和质地得到改善的加工肉类产品的需求不断增长。对天然和有机食品添加剂日益增长的偏好正在推动产品需求。根据美国农业部的资料，到2030年，人均猪肉消费量预计将达到53.6磅。

生物技术和微生物发酵技术的重大进步也提高了发酵剂的功效和多功能性，刺激了它们在肉类加工中的应用。严格的食品安全法规的涌入以及对延长保质期和确保产品一致性的日益增长的需求正在对市场成长产生积极影响。

肉发酵剂产业分为形式、成分、微生物、应用和地区。

从形式来看，2024 年至 2032 年间，冷冻食品领域的行业份额预计将以 4.6% 的增长率增长。冷冻发酵剂可确保长期的活力和稳定性，从而更容易储存和运输。冷冻培养物还可以随着时间的推移保持其功效和活性水平，有助于肉类生产中一致且可靠的发酵过程。更长时间地保存培养物以提高製造商的成本效益的能力将有助于该细分市场的扩张。

由于萨拉米产品在全球范围内的传统和广泛消费，预计到 2032 年，萨拉米应用领域的肉类发酵剂市场规模将达到 3.8% 的复合年增长率。发酵剂在增强萨拉米香肠生产中的风味发展、质地和安全性方面发挥着至关重要的作用。对优质手工腌肉产品的需求不断增长，加上为萨拉米製作量身定制的发酵剂配方的创新，将进一步推动该细分市场的成长。

从地区来看，由于欧洲深厚的烹饪传统和对萨拉米香肠和香肠等发酵肉製品的偏好，预计 2024 年至 2032 年间，欧洲肉类发酵剂行业的复合年增长率将达到 4%。该地区严格的食品安全法规的实施以及消费者对在肉类加工中使用发酵剂的好处的认识不断提高，正在加速产品的渗透。主要市场参与者的存在和持续的研发工作也将有助于区域市场的成长。

目录

第 1 章：方法与范围

第 2 章：执行摘要

第 3 章：产业洞察

• 产业生态系统分析
  • 主要製造商
  • 经销商
  • 全行业利润率
  • 供应中断
• 产业影响力
  • 成长动力
  • 市场挑战
  • 市场机会
    • 新的机会
    • 成长潜力分析
• 原料景观
  • 製造趋势
  • 技术演进
    • 永续製造
      • 绿色实践
      • 脱碳
  • 原材料的可持续性
  • 原物料价格走势（美元/吨）
    • 我们
    • 欧洲联盟
    • 英国
    • 中国
    • 东南亚
    • 海湾合作委员会
• 法规和市场影响
• 贸易统计
• 未满足的需求
• 波特的分析
• PESTEL分析

第 4 章：竞争格局

• 公司市占率分析
• 竞争定位矩阵
• 战略展望矩阵

第 5 章：市场规模与预测：依形式，2018-2032

• 主要趋势
• 冷冻干燥
• 冷冻

第 6 章：市场规模与预测：依构成，2018-2032

• 主要趋势
• 多菌株混合
• 单株
• 多菌株

第 7 章：市场规模与预测：按微生物分类，2018-2032 年

• 主要趋势
• 细菌
• 菌类

第 8 章：市场规模与预测：按应用划分，2018-2032 年

• 主要趋势
• 香肠
• 萨拉米
• 干腌肉
• 其他的

第 9 章：市场规模与预测：按地区划分，2018-2032 年

• 主要趋势
• 北美洲
  • 我们
  • 加拿大
• 欧洲
  • 德国
  • 英国
  • 法国
  • 义大利
  • 西班牙
  • 欧洲其他地区
• 亚太地区
  • 中国
  • 印度
  • 日本
  • 韩国
  • 澳洲
  • 亚太地区其他地区
• 拉丁美洲
  • 巴西
  • 墨西哥
  • 阿根廷
  • 拉丁美洲其他地区
• MEA
  • 沙乌地阿拉伯
  • 阿联酋
  • 南非
  • MEA 的其余部分

第 10 章：公司简介

• 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
  • 3.3.3 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