饮食文化市场机会、成长动力、产业趋势分析及 2025 - 2034 年预测

2024年，全球食用菌市场规模达525亿美元，预计2034年将以5.1%的复合年增长率成长至825亿美元。食用菌是指细菌、酵母和霉菌等微生物，它们主要透过发酵作用，在食品中引发特定的转化。这些菌种在提升风味、改善口感以及提供健康益处方面发挥着至关重要的作用。微生物食用菌广泛应用于优格、起司、熟食肉类和饮料等产品中，随着消费者越来越追求能够促进肠道健康和整体健康的天然食品，其应用也越来越广泛。全球食品饮料产业（尤其是在新兴市场）的快速扩张进一步刺激了这一需求。此外，人们对植物性产品和清洁标籤产品的兴趣日益浓厚，加速了创新微生物菌株的应用，而这得益于生物技术和发酵技术的进步。监管支持以及益生菌益处的日益深入人心也促进了该市场的稳定扩张。

2024年，细菌培养物领域占据市场主导地位，占53.2%的份额，估值达279亿美元。它们广泛应用于益生菌和发酵剂培养物中，而益生菌和发酵剂对许多发酵食品和饮料至关重要，这巩固了其领先地位。细菌培养物因其功能性健康优势而备受青睐，尤其有助于消化和肠道健康。微生物培养、真空密封和包装技术的进步延长了保质期，并维持了产品品质。消费者对清洁标籤、健康食品的日益关注，并显着提升了该领域的需求。

乳製品细分市场在2024年占据44.08%的市场份额，预计复合年增长率将达到3.7%，从而扩大其消费群体。该细分市场占据主导地位，因为优格和起司等发酵乳製品消费广泛，并因其益生菌和健康益处而日益受到重视。随着消费者越来越关註消化、免疫力和成分透明度，对富含有益微生物的乳製品的需求也日益增长。发酵技术的创新和对乳品发酵技术研发的投入不断增加，将继续推动该细分市场的成长。

2024年，亚太饮食文化市场占34.3%的市占率。由于都市化进程加快、人口密度上升以及消费者口味转变等因素，亚太地区各国，尤其是中国、印度和日本，引领此一市场。悠久的发酵食品消费传统为发酵产品的需求奠定了坚实的基础。不断增长的中产阶级人口和不断增长的可支配收入推动了功能性和富含益生菌食品的购买量增加。注重健康的城市消费者，尤其是千禧世代，对肠道健康和清洁标籤产品的兴趣日益浓厚。该地区食品加工的快速增长和微生物技术的进步，使国内生产商能够有效地扩大和推广传统饮食文化。

为创新和分销做出贡献的关键产业参与者包括凯瑞集团 (Kerry Group)、科汉森 (Chr. Hansen A/S)、国际香精香料公司 (International Flavors & Fragrances Inc.)、拉曼集团 (Lallemand Inc.) 和嘉吉公司 (Cargill, Incorporated)。食品菌种市场的公司专注于创新和策略合作，以巩固其市场地位。他们在研发方面投入大量资金，以创造新型、更有效率的微生物菌株，从而增强功能性和永续性。扩大与食品製造商的合作有助于将这些菌种整合到更广泛的产品中，包括植物性产品和清洁标籤产品。地理扩张，尤其是在新兴市场的扩张，使公司能够抓住城市化和可支配收入成长所推动的日益增长的需求。行销工作强调益生菌和天然成分的健康益处，并瞄准注重健康的消费者。

目录

第一章：方法论与范围

第二章：执行摘要

第三章：行业洞察

• 产业生态系统分析
  • 供应商概况
  • 利润率
  • 每个阶段的增值
  • 影响价值链的因素
  • 中断
• 产业衝击力
  • 成长动力
  • 产业陷阱与挑战
  • 市场机会
• 成长潜力分析
• 监管格局
  • 北美洲
  • 欧洲
  • 亚太地区
  • 拉丁美洲
  • 中东和非洲
• 波特的分析
• PESTEL分析
• 价格趋势
  • 按地区
  • 按产品
• 未来市场趋势
• 技术和创新格局
  • 当前的技术趋势
  • 新兴技术
• 专利态势
• 贸易统计（HS编码）（註：仅提供重点国家的贸易统计资料）
  • 主要进口国
  • 主要出口国
• 永续性和环境方面
  • 永续实践
  • 减少废弃物的策略
  • 生产中的能源效率
  • 环保倡议

第四章：竞争格局

• 介绍
• 公司市占率分析
  • 按地区
    • 北美洲
    • 欧洲
    • 亚太地区
    • 拉丁美洲
    • MEA
• 公司矩阵分析
• 主要市场参与者的竞争分析
• 竞争定位矩阵
• 关键进展
  • 併购
  • 伙伴关係与合作
  • 新产品发布
  • 扩张计划

第五章：市场估计与预测：按微生物类型，2021 - 2034 年

• 主要趋势
• 细菌培养
  • 乳酸菌
  • 双歧桿菌
  • 丙酸桿菌
  • 其他的
• 酵母培养物
  • 酵母菌
  • 圆酵母
  • 其他的
• 霉菌培养物
  • 青霉菌
  • 曲菌
  • 其他的
• 混合文化
• 其他的

第六章：市场估计与预测：按应用，2021 - 2034 年

• 主要趋势
• 乳製品
  • 起司
  • 优格
  • 奶油和奶油
  • 其他
• 肉类和海鲜产品
  • 发酵香肠
  • 腌肉类
  • 发酵海鲜
  • 其他的
• 烘焙和糖果
  • 酸麵包
  • 其他烘焙产品
• 饮料
  • 酒精饮料
  • 无酒精发酵饮料
  • 其他的
• 酸菜
  • 泡菜
  • 酸菜
  • 泡菜
  • 其他的

第七章：市场估计与预测：依形式，2021 - 2034

• 主要趋势
• 冷冻干燥
• 《冰雪奇缘》
• 粉状
• 液体
• 其他的

第八章：市场估计与预测：按功能，2021 - 2034 年

• 主要趋势
• 发酵剂
• 保护性文化
• 益生菌培养物
• 其他的

第九章：市场估计与预测：按地区，2021 - 2034 年

• 主要趋势
• 北美洲
  • 我们
  • 加拿大
• 欧洲
  • 德国
  • 英国
  • 法国
  • 西班牙
  • 义大利
  • 荷兰
• 亚太地区
  • 中国
  • 印度
  • 日本
  • 澳洲
  • 韩国
• 拉丁美洲
  • 巴西
  • 墨西哥
  • 阿根廷
• 中东和非洲
  • 沙乌地阿拉伯
  • 南非
  • 阿联酋

第十章：公司简介

• 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