Lactic Starter Culture Global Market Report 2025

The lactic starter culture market size has grown strongly in recent years. It will grow from $3.92 billion in 2024 to $4.29 billion in 2025 at a compound annual growth rate (CAGR) of 9.5%. The growth in the historic period can be attributed to increasing consumption of cultured dairy and cheese products, growing industrialization of the dairy sector, rising consumer focus on gut health and digestive wellness, expansion of food processing facilities in emerging economies, and increasing use of lactic cultures in traditional fermented foods.

The lactic starter culture market size is expected to see strong growth in the next few years. It will grow to $6.08 billion in 2029 at a compound annual growth rate (CAGR) of 9.1%. The growth in the forecast period can be attributed to rising demand for high-performance starter cultures, increasing adoption of probiotic-enriched dairy beverages, growing investment in biotechnology-based fermentation solutions, expansion of premium and specialty fermented food categories, and increasing application of lactic cultures in non-dairy fermented products. Key trends in the forecast period include technological advancements in microbial genome sequencing, innovations in multifunctional and hybrid starter cultures, developments in sustainable and eco-friendly fermentation processes, increasing research and development in novel probiotic strains, and growing digitalization and automation in culture production systems.

The increasing consumption of fermented dairy products is expected to drive the growth of the lactic starter culture market in the coming years. Fermented dairy products are milk-based foods that undergo controlled microbial fermentation, where beneficial bacteria convert lactose into lactic acid to enhance flavor, texture, and shelf life. The growing demand for these products is fueled by increasing consumer awareness of their health benefits, such as improved digestion, stronger immunity, and overall well-being. Lactic starter cultures are essential in this process, ensuring consistent fermentation, safety, and desirable taste and texture in products such as yogurt, cheese, kefir, and buttermilk. For instance, in 2023, Eurostat, a Luxembourg-based statistical agency of the European Union, reported that dairies across the EU processed around 7.8 million tonnes of acidified milk products, including yogurt. Therefore, the increasing consumption of fermented dairy products is contributing significantly to the growth of the lactic starter culture market.

Major companies in the lactic starter culture market are focusing on technological advancements in fermentation processes, such as improved pH stability, to enhance yogurt consistency, extend shelf life, and maintain superior taste throughout storage. Exceptional pH stability allows a starter culture to sustain controlled acidity during fermentation and storage, preventing over-acidification and ensuring uniform flavor, texture, and quality. For instance, in September 2023, DSM-Firmenich, a Switzerland-based provider of nutrition, health, and beauty solutions, launched DelvoFresh Pioneer, a next-generation starter culture designed for very mild yogurts that delivers exceptional pH stability throughout processing and shelf life. This innovation enables yogurt producers to achieve consistent mildness, better texture, and extended freshness for up to 60 days in cold storage. The development leverages advanced strain optimization and precision fermentation technologies to ensure product uniformity and quality across large-scale dairy production.

In January 2024, Lallemand Inc., a Canada-based company specializing in yeasts, bacteria, and fermentation-based solutions for food and nutrition, acquired Evolva AG for $23.5 million. The acquisition aims to strengthen Lallemand’s fermentation and microbial culture technology platform, enhancing its ability to produce advanced starter cultures for dairy and other fermented food applications. Evolva AG is a Switzerland-based biotechnology firm focused on precision fermentation and microbial-derived ingredient development.

Major players in the lactic starter culture market are Cargill Incorporated, Danone S.A., Arla Foods Ingredients, Dsm-Firmenich AG, Meiji Holdings Co. Ltd., Kerry Group Plc, Döhler Group, Lallemand Inc., Benny Impex, Biolacter Inc., Lactosan, Biena, Lesaffre Group, Procudan S.L., Wyeast Laboratories, Sacco System, Mediterranea Biotecnologie S.R.L., Tropilite Foods, Proquiga Biotech S.A., New England Cheesemaking Supply Company, Soyuzsnab, and Mofn Alce Group.

North America was the largest region in the lactic starter culture market in 2024. Asia-Pacific is expected to be the fastest-growing region in the forecast period. The regions covered in lactic starter culture report are Asia-Pacific, Western Europe, Eastern Europe, North America, South America, Middle East and Africa. The countries covered in the lactic starter culture market report are Australia, Brazil, China, France, Germany, India, Indonesia, Japan, Russia, South Korea, UK, USA, Canada, Italy, Spain.

Note that the outlook for this market is being affected by rapid changes in trade relations and tariffs globally. The report will be updated prior to delivery to reflect the latest status, including revised forecasts and quantified impact analysis. The report’s Recommendations and Conclusions sections will be updated to give strategies for entities dealing with the fast-moving international environment.

The accelerated imposition of U.S. tariffs and the emerging trade conflicts in spring 2025 are significantly influencing the food and beverage sector by raising the costs for imported ingredients including olive oil, cheese, and tropical fruits, forcing food brands to reformulate products or accept lower margins. Beverage makers face similar pressures, with aluminum can tariffs increasing packaging expenses. Retaliatory tariffs on U.S. agricultural exports (e.g., soybeans, pork) have also disrupted farm-to-processing supply chains. Companies are reformulating recipes, sourcing locally where possible, and hedging commodity purchases to manage volatility.

The lactic starter culture market research report is one of a series of new reports that provides lactic starter culture market statistics, including lactic starter culture industry global market size, regional shares, competitors with a lactic starter culture market share, detailed lactic starter culture market segments, market trends and opportunities, and any further data you may need to thrive in the lactic starter culture industry. The lactic starter culture market research report delivers a complete perspective of everything you need, with an in-depth analysis of the current and future scenarios of the industry.

Lactic starter culture refers to carefully selected microorganisms, primarily lactic acid bacteria, that are used to initiate and regulate the fermentation process in dairy and other food products. These bacteria convert sugars such as lactose into lactic acid, enhancing the flavor, texture, and shelf life of the final product. They play a vital role in ensuring that fermented foods such as yogurt, cheese, and butter are safe, consistent in quality, and possess the desired taste and texture.

The key types of lactic starter cultures include mesophilic starter cultures, thermophilic starter cultures, probiotic starter cultures, and others. Mesophilic starter cultures are bacterial strains that grow optimally at moderate temperatures, typically between 20°C and 30°C, and are widely used in producing cheese, butter, and cultured dairy products. The forms of lactic starter cultures include freeze-dried, frozen, liquid, and spray-dried, and they are fermented through various species such as Lactobacillus species, Lactococcus species, Streptococcus species, Bifidobacterium species, and Leuconostoc species. They are used in several applications, including dairy products, bakery products, fermented beverages, meat products, and others, and are utilized by primary end-users such as the dairy industry, food and beverage industry, pharmaceutical industry, and others.

The lactic starter culture market consists of sales of direct vat set cultures, bulk starter media, fermented dairy bases, and bacterial culture blends. It also covers sales of culture preparation kits, starter culture additives, nutrient media used for starter propagation, and customized multi-strain blends designed for specific fermentation processes. 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.

This product will be delivered within 3-5 business days.