Chapter 1: Introduction
 1.1 Research Objectives
 1.2 Research Methodology
 1.3 Research Process
 1.4 Scope and Coverage
  1.4.1 Market Definition
  1.4.2 Key Questions Answered
 1.5 Market Segmentation

Chapter 2:Executive Summary

Chapter 3:Growth Opportunities By Segment
 3.1 By Type
 3.2 By Application

Chapter 4: Market Landscape
 4.1 Porter's Five Forces Analysis
  4.1.1 Bargaining Power of Supplier
  4.1.2 Threat of New Entrants
  4.1.3 Threat of Substitutes
  4.1.4 Competitive Rivalry
  4.1.5 Bargaining Power Among Buyers
 4.2 Industry Value Chain Analysis
 4.3 Market Dynamics
  4.3.1 Drivers
  4.3.2 Restraints
  4.3.3 Opportunities
  4.5.4 Challenges
 4.4 Pestle Analysis
 4.5 Technological Roadmap
 4.6 Regulatory Landscape
 4.7 SWOT Analysis
 4.8 Price Trend Analysis
 4.9 Patent Analysis
 4.10 Analysis of the Impact of Covid-19
  4.10.1 Impact on the Overall Market
  4.10.2 Impact on the Supply Chain
  4.10.3 Impact on the Key Manufacturers
  4.10.4 Impact on the Pricing

Chapter 5: Microbial Food Ingredient Market by Type
 5.1 Microbial Food Ingredient Market Overview Snapshot and Growth Engine
 5.2 Microbial Food Ingredient Market Overview
 5.3 Starter Cultures
  5.3.1 Introduction and Market Overview
  5.3.2 Historic and Forecasted Market Size (2016-2030F)
  5.3.3 Key Market Trends, Growth Factors and Opportunities
  5.3.4 Starter Cultures: Geographic Segmentation
 5.4 Protective Cultures
  5.4.1 Introduction and Market Overview
  5.4.2 Historic and Forecasted Market Size (2016-2030F)
  5.4.3 Key Market Trends, Growth Factors and Opportunities
  5.4.4 Protective Cultures: Geographic Segmentation
 5.5 Probiotic Cultures
  5.5.1 Introduction and Market Overview
  5.5.2 Historic and Forecasted Market Size (2016-2030F)
  5.5.3 Key Market Trends, Growth Factors and Opportunities
  5.5.4 Probiotic Cultures: Geographic Segmentation

Chapter 6: Microbial Food Ingredient Market by Application
 6.1 Microbial Food Ingredient Market Overview Snapshot and Growth Engine
 6.2 Microbial Food Ingredient Market Overview
 6.3 Food
  6.3.1 Introduction and Market Overview
  6.3.2 Historic and Forecasted Market Size (2016-2030F)
  6.3.3 Key Market Trends, Growth Factors and Opportunities
  6.3.4 Food: Geographic Segmentation
 6.4 Drinks
  6.4.1 Introduction and Market Overview
  6.4.2 Historic and Forecasted Market Size (2016-2030F)
  6.4.3 Key Market Trends, Growth Factors and Opportunities
  6.4.4 Drinks: Geographic Segmentation
 6.5 Other
  6.5.1 Introduction and Market Overview
  6.5.2 Historic and Forecasted Market Size (2016-2030F)
  6.5.3 Key Market Trends, Growth Factors and Opportunities
  6.5.4 Other: Geographic Segmentation

Chapter 7: Company Profiles and Competitive Analysis
 7.1 Competitive Landscape
  7.1.1 Competitive Positioning
  7.1.2 Microbial Food Ingredient Sales and Market Share By Players
  7.1.3 Industry BCG Matrix
  7.1.4 Heat Map Analysis
  7.1.5 Microbial Food Ingredient Industry Concentration Ratio (CR5 and HHI)
  7.1.6 Top 5 Microbial Food Ingredient Players Market Share
  7.1.7 Mergers and Acquisitions
  7.1.8 Business Strategies By Top Players
 7.2 CHR.HANSEN AS
  7.2.1 Company Overview
  7.2.2 Key Executives
  7.2.3 Company Snapshot
  7.2.4 Operating Business Segments
  7.2.5 Product Portfolio
  7.2.6 Business Performance
  7.2.7 Key Strategic Moves and Recent Developments
  7.2.8 SWOT Analysis
 7.3
 7.4 DÖHLER GROUP
 7.5 E&0 LABORATORIES LTD
 7.6 ANGEL YEAST CO. LTD
 7.7 HIMEDIA LABORATORIES
 7.8 DANISCO
 7.9 CHINA-BIOTICS
 7.10 CSK FOOD ENRICHMENT
 7.11 NEBRASKA
 7.12 LACTINA
 7.13 WYEASTLABORATORIES INC.
 7.14 LB BULGARICUM
 7.15 LESAFFRE GROUP
 7.16 LALLEMAND LNC

Chapter 8: Global Microbial Food Ingredient Market Analysis, Insights and Forecast, 2016-2030
 8.1 Market Overview
 8.2 Historic and Forecasted Market Size By Type
  8.2.1 Starter Cultures
  8.2.2 Protective Cultures
  8.2.3 Probiotic Cultures
 8.3 Historic and Forecasted Market Size By Application
  8.3.1 Food
  8.3.2 Drinks
  8.3.3 Other

Chapter 9: North America Microbial Food Ingredient Market Analysis, Insights and Forecast, 2016-2030
 9.1 Key Market Trends, Growth Factors and Opportunities
 9.2 Impact of Covid-19
 9.3 Key Players
 9.4 Key Market Trends, Growth Factors and Opportunities
 9.4 Historic and Forecasted Market Size By Type
  9.4.1 Starter Cultures
  9.4.2 Protective Cultures
  9.4.3 Probiotic Cultures
 9.5 Historic and Forecasted Market Size By Application
  9.5.1 Food
  9.5.2 Drinks
  9.5.3 Other
 9.6 Historic and Forecast Market Size by Country
  9.6.1 US
  9.6.2 Canada
  9.6.3 Mexico

Chapter 10: Eastern Europe Microbial Food Ingredient Market Analysis, Insights and Forecast, 2016-2030
 10.1 Key Market Trends, Growth Factors and Opportunities
 10.2 Impact of Covid-19
 10.3 Key Players
 10.4 Key Market Trends, Growth Factors and Opportunities
 10.4 Historic and Forecasted Market Size By Type
  10.4.1 Starter Cultures
  10.4.2 Protective Cultures
  10.4.3 Probiotic Cultures
 10.5 Historic and Forecasted Market Size By Application
  10.5.1 Food
  10.5.2 Drinks
  10.5.3 Other
 10.6 Historic and Forecast Market Size by Country
  10.6.1 Bulgaria
  10.6.2 The Czech Republic
  10.6.3 Hungary
  10.6.4 Poland
  10.6.5 Romania
  10.6.6 Rest of Eastern Europe

Chapter 11: Western Europe Microbial Food Ingredient Market Analysis, Insights and Forecast, 2016-2030
 11.1 Key Market Trends, Growth Factors and Opportunities
 11.2 Impact of Covid-19
 11.3 Key Players
 11.4 Key Market Trends, Growth Factors and Opportunities
 11.4 Historic and Forecasted Market Size By Type
  11.4.1 Starter Cultures
  11.4.2 Protective Cultures
  11.4.3 Probiotic Cultures
 11.5 Historic and Forecasted Market Size By Application
  11.5.1 Food
  11.5.2 Drinks
  11.5.3 Other
 11.6 Historic and Forecast Market Size by Country
  11.6.1 Germany
  11.6.2 UK
  11.6.3 France
  11.6.4 Netherlands
  11.6.5 Italy
  11.6.6 Russia
  11.6.7 Spain
  11.6.8 Rest of Western Europe

Chapter 12: Asia Pacific Microbial Food Ingredient Market Analysis, Insights and Forecast, 2016-2030
 12.1 Key Market Trends, Growth Factors and Opportunities
 12.2 Impact of Covid-19
 12.3 Key Players
 12.4 Key Market Trends, Growth Factors and Opportunities
 12.4 Historic and Forecasted Market Size By Type
  12.4.1 Starter Cultures
  12.4.2 Protective Cultures
  12.4.3 Probiotic Cultures
 12.5 Historic and Forecasted Market Size By Application
  12.5.1 Food
  12.5.2 Drinks
  12.5.3 Other
 12.6 Historic and Forecast Market Size by Country
  12.6.1 China
  12.6.2 India
  12.6.3 Japan
  12.6.4 South Korea
  12.6.5 Malaysia
  12.6.6 Thailand
  12.6.7 Vietnam
  12.6.8 The Philippines
  12.6.9 Australia
  12.6.10 New Zealand
  12.6.11 Rest of APAC

Chapter 13: Middle East & Africa Microbial Food Ingredient Market Analysis, Insights and Forecast, 2016-2030
 13.1 Key Market Trends, Growth Factors and Opportunities
 13.2 Impact of Covid-19
 13.3 Key Players
 13.4 Key Market Trends, Growth Factors and Opportunities
 13.4 Historic and Forecasted Market Size By Type
  13.4.1 Starter Cultures
  13.4.2 Protective Cultures
  13.4.3 Probiotic Cultures
 13.5 Historic and Forecasted Market Size By Application
  13.5.1 Food
  13.5.2 Drinks
  13.5.3 Other
 13.6 Historic and Forecast Market Size by Country
  13.6.1 Turkey
  13.6.2 Bahrain
  13.6.3 Kuwait
  13.6.4 Saudi Arabia
  13.6.5 Qatar
  13.6.6 UAE
  13.6.7 Israel
  13.6.8 South Africa

Chapter 14: South America Microbial Food Ingredient Market Analysis, Insights and Forecast, 2016-2030
 14.1 Key Market Trends, Growth Factors and Opportunities
 14.2 Impact of Covid-19
 14.3 Key Players
 14.4 Key Market Trends, Growth Factors and Opportunities
 14.4 Historic and Forecasted Market Size By Type
  14.4.1 Starter Cultures
  14.4.2 Protective Cultures
  14.4.3 Probiotic Cultures
 14.5 Historic and Forecasted Market Size By Application
  14.5.1 Food
  14.5.2 Drinks
  14.5.3 Other
 14.6 Historic and Forecast Market Size by Country
  14.6.1 Brazil
  14.6.2 Argentina
  14.6.3 Rest of SA

Chapter 15 Investment Analysis

Chapter 16 Analyst Viewpoint and Conclusion

Microbial Food Ingredient Scope:

Report Data	Microbial Food Ingredient Market
Microbial Food Ingredient Market Size in 2022	USD 174.50 million
Microbial Food Ingredient CAGR 2023 - 2030	1.30%
Microbial Food Ingredient Base Year	2022
Microbial Food Ingredient Forecast Data	2023 - 2030
Segments Covered	By Type, By Application, And by Regions
Regional Scope	North America, Europe, Asia Pacific, Latin America, and Middle East & Africa
Key Companies Profiled	Chr.Hansen AS,, Döhler Group, E&0 Laboratories Ltd, Angel Yeast Co. Ltd, HiMedia Laboratories, Danisco, China-Biotics, CSK Food Enrichment, Nebraska, Lactina, WyeastLaboratories Inc., LB Bulgaricum, Lesaffre Group, Lallemand lnc.
Key Segments	By Type Starter Cultures Protective Cultures Probiotic Cultures By Applications Food Drinks Other

 

Research Methodology