Food Cultures Market Report 2026

The food cultures market size has grown exponentially in recent years. It will grow from $12.01 billion in 2025 to $16.18 billion in 2026 at a compound annual growth rate (CAGR) of 34.8%. The growth in the historic period can be attributed to growth of fermented food consumption, expansion of industrial dairy processing, rising awareness of gut health benefits, increased use of microbial preservation methods, advancements in microbial strain development.

The food cultures market size is expected to see exponential growth in the next few years. It will grow to $47.31 billion in 2030 at a compound annual growth rate (CAGR) of 30.8%. The growth in the forecast period can be attributed to increasing demand for functional and probiotic foods, rising investments in precision fermentation, growing focus on clean-label food ingredients, expansion of plant-based fermented products, increasing application of tailored microbial solutions. Major trends in the forecast period include increasing adoption of customized starter cultures, rising demand for probiotic-enriched food products, growing use of protective cultures for shelf-life extension, expansion of application-specific microbial strains, enhanced focus on flavor and texture optimization.

The rise in the prevalence of foodborne diseases is expected to propel the growth of the food cultures market going forward. Foodborne diseases are preventable illnesses caused by consuming contaminated food or beverages, with symptoms ranging from mild discomfort to severe and potentially life-threatening conditions. The increasing prevalence of foodborne diseases is driven by factors such as poor personal hygiene, improper holding temperatures, and contaminated equipment or cross-contamination during food handling. Food cultures play a critical role in improving food safety by contributing to the sensory characteristics of fermented foods, including flavor, color, and texture, while also extending shelf life by inhibiting the growth of spoilage and pathogenic microorganisms. This helps reduce food waste and lowers the risk of foodborne illnesses. For instance, in February 2025, according to Food Safety Magazine, a US-based food-safety reporting source, foodborne illness incidents increased from 1,118 cases in 2023 to 1,392 cases in 2024. During the same period, hospitalizations rose from 230 to 487, and deaths increased from 8 to 19. Therefore, the rising prevalence of foodborne diseases is driving the food cultures market.

Major companies operating in the food cultures market are focusing on developing advanced starter cultures to enhance product consistency, improve pH stability, and ensure high-quality taste and texture throughout shelf life. Next-generation yogurt starter cultures are specially engineered blends of beneficial microorganisms designed to maintain stable pH levels and consistent sensory attributes during production and storage. These cultures help manufacturers reduce post-acidification, improve product quality, and ensure batch-to-batch uniformity. For instance, in September 2023, dsm-firmenich, a Netherlands-based global nutrition and health company, launched Delvo Fresh Pioneer, an advanced starter culture developed for very mild yogurts. This culture delivers exceptional pH stability for up to 60 days under cold storage conditions, significantly reducing post-acidification even at elevated temperatures. Using carefully selected microbial strains, Delvo Fresh Pioneer provides a smooth, creamy texture and consistent taste, supporting premium and reduced-sugar yogurt formulations while improving production reliability.

In March 2023, Novozymes, a Denmark-based biotechnology company, completed the acquisition of Chr. Hansen for $12.3 billion. This transformative acquisition resulted in the formation of Novonesis, a biotech powerhouse combining complementary capabilities. The merger positions the new entity to lead innovation and sustainability efforts in the ingredients and solutions markets. Chr. Hansen, also based in Denmark, specializes in bioscience, particularly known for its offerings in food cultures.

Major companies operating in the food cultures market are Associated British Foods PLC, International Flavours & Fragrances Inc., Kerry Group PLC, Givaudan SA, Angel Yeast Co. Ltd., Corbion NV, Lallemand Inc., Chr. Hansen Holding A/S, The TATUA Co-operative Dairy Company Ltd., Cargill Incorporated, Meat Cracks Technologie GmbH, CSK Food Enrichment B.V, LB Bulgaricum Ltd., Wyeast Laboratories Inc., E&O Laboratories Ltd., Sacco Srl, Dalton Biotechnologie S.r.l, Lactina Ltd., DSM-Firmenich, Yakult Honsha Co. Ltd.

North America was the largest region in the food cultures market in 2025. Asia-Pacific is expected to be the fastest-growing region in the forecast period. The regions covered in the food cultures market report are Asia-Pacific, South East Asia, Western Europe, Eastern Europe, North America, South America, Middle East and Africa. The countries covered in the food cultures market report are Australia, Brazil, China, France, Germany, India, Indonesia, Japan, Taiwan, Russia, South Korea, UK, USA, Italy, Spain, Canada.

The food cultures market consists of sales of lactic acid bacteria, fungus, and enzymes. Values in this market are ‘factory gate’ values, that is the value of goods sold by the manufacturers or creators of the goods, whether to other entities (including downstream manufacturers, wholesalers, distributors, and retailers) or directly to end customers. The value of goods in this market includes related services sold by the creators of the goods.

The market value is defined as the revenues that enterprises gain from the sale of goods and/or services within the specified market and geography through sales, grants, or donations in terms of the currency (in USD unless otherwise specified).

The revenues for a specified geography are consumption values that are revenues generated by organizations in the specified geography within the market, irrespective of where they are produced. It does not include revenues from resales along the supply chain, either further along the supply chain or as part of other products.

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