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Starter Culture Market Expected to Touch $1.0 Billion by 2018

The starter culture market value is projected to grow at a CAGR of 5.6% between 2013 and 2018.

 
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Dallas, TX -- (SBWIRE) -- 06/23/2014 -- The report "Starter Culture Market by Type (Yeast, Bacteria, Molds), Application [Alcoholic Beverages (Beer, Wine, Whisky), Non-Alcoholic Beverages (Dairy-based, Cereal-based, Kombucha)] & Geography - Global Trends & Forecast to 2018" ,defines and divides the starter culture market with an analysis and forecast of the value and volume of its products. It also identifies what drives and restrains the starter culture market with an analysis of trends, opportunities, burning issues, winning imperatives, and challenges.

Browse more than 130 market data tables with 28 figures spread through 240 pages and in-depth TOC on "Starter Culture Market - Global Trends & Forecast to 2018 ".

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The starter culture market is experiencing positive growth in past few years due to its increased application in alcoholic and non-alcoholic beverages. Starter cultures are essential ingredients in the production of beverages, as they perform the important role of breaking down sugars and releasing carbon dioxide. They are responsible for giving quality and flavor to alcoholic and non-alcoholic beverages. There are varied characteristics in different starter cultures that set them apart from each other in terms of use, quality, and quantity. The non-alcoholic beverage products market is comparatively smaller and is projected to grow at a high rate due to an increase in health awareness among consumers.

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The starter culture market is segmented on the basis of type, application, and geography. The starter culture market by type includes yeast, bacteria, and molds. Yeast starter cultures are largely used in the production of alcoholic beverages, while bacterial starter cultures are widely used in the production of dairy-based beverages such as kefir and buttermilk.

The starter cultures market value is dominated by alcoholic beverages such as beer and wine. Yeast is the most widely used starter culture in the production of alcoholic beverages. The application of starter cultures in non-alcoholic beverages is projected to be the fastest growing segment. The consumption of non-alcoholic beverages such as kefir and kombucha is increasing, as they are nutritive and hold certain health benefits.

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