“The North American starter cultures market is estimated to grow at a CAGR of 6.7% from 2014 to 2019. The North American market is a highly potential market for starter cultures. Globally, North America is one of the most untapped regions. The remarkable biotechnological growth in the field of fermentation technology is pushing the North American fermented food and drinks market. These developments have led to the production of better quality and stable starter cultures used by various beverage companies. Genetic manipulation and advanced molecular biology has enabled the integration of efficient traits into the strains. Techniques such as freeze drying are being used widely to extract and process cultures.
In this report, the North American starter cultures market has been broadly discussed by its application, alcoholic beverages, non-alcoholic beverages and others. The application of starter cultures in non-alcoholic beverages is estimated to grow at the highest CAGR from 2014 to 2019. The in-depth analysis of the starter cultures market by type such as yeast, bacteria, molds and others has been given in this report.
The U.S. is the largest starter cultures market in North America with a share of 80.6% followed by Canada. The U.S. also has the highest CAGR for the estimated period. Technological advancements and increased consumer health and wellness awareness are driving the North American starter cultures market.
The Lessafre Group (France) has a major chunk in the North American market in terms of market share. Other firms such as Chr. Hansen (Denmark), Lallemand Inc. (Canada) and Daniso A/S (Denmark) are competing for the growing food stabilizer colorants market in the region. These companies are developing market strategies such as mergers and acquisitions, joint ventures, new product development and expansion to increase their market share in the North American starter cultures market.
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