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[Research on the market and industry development of foods containing microbial food cultures in China in 2025].

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Τίτλος: [Research on the market and industry development of foods containing microbial food cultures in China in 2025].
Συγγραφείς: Wu Y; Beijing Institute of Food Inspection(Beijing Food Safety Monitoring and Risk Assessment Center), Beijing 100094, China., Guo M; Beijing Institute of Food Inspection(Beijing Food Safety Monitoring and Risk Assessment Center), Beijing 100094, China., Zheng Y; Beijing Institute of Food Inspection(Beijing Food Safety Monitoring and Risk Assessment Center), Beijing 100094, China., Fang H; National Center of Technology Innovation for Dairy, Hohhot 010000, China., Wang W; China National Center for Food Safety Risk Assessment, Beijing 100022, China., Meng Y; Beijing Institute of Food Inspection(Beijing Food Safety Monitoring and Risk Assessment Center), Beijing 100094, China., Ma J; Beijing Institute of Food Inspection(Beijing Food Safety Monitoring and Risk Assessment Center), Beijing 100094, China., Zhang S; Beijing Institute of Food Inspection(Beijing Food Safety Monitoring and Risk Assessment Center), Beijing 100094, China., Cai X; Beijing Institute of Food Inspection(Beijing Food Safety Monitoring and Risk Assessment Center), Beijing 100094, China., Xiao J; China National Center for Food Safety Risk Assessment, Beijing 100022, China.
Πηγή: Wei sheng yan jiu = Journal of hygiene research [Wei Sheng Yan Jiu] 2026 Jul; Vol. 55 (4), pp. 544-553.
Τύπος έκδοσης: Journal Article; English Abstract; Review
Γλώσσα: Chinese
Στοιχεία περιοδικού: Publisher: Wei sheng yan jiu bian ji bu Country of Publication: China NLM ID: 9426367 Publication Model: Print Cited Medium: Print ISSN: 1000-8020 (Print) Linking ISSN: 10008020 NLM ISO Abbreviation: Wei Sheng Yan Jiu Subsets: MEDLINE
Imprint Name(s): Publication: Beijing Shi : Wei sheng yan jiu bian ji bu
Original Publication: Beijing Shi : "Wei sheng yan jiu" bian ji bu
Ιατρικοί όροι (MeSH): Food Microbiology* , Food Industry* , Probiotics* , Food Markets*, China
Περίληψη: Objective: To systematically investigate the Chinese food market for food-grade microbial strains in 2025, clarify the fundamental attributes such as the concept, classification, and efficacy types of these strains, analyze differences in domestic and international policies, standards, and management models, assess the current market development status and core issues.
Methods: A combination of literature review and field survey was adopted. First, the evolution, definition, classification system, and efficacy types of food-grade microbial strains were systematically reviewed. Second, differences in the policy frameworks and management models for food-grade microbial strains between domestic and international contexts were compared. Finally, based on survey data collected from 470 ordinary food products containing food-grade microbial strains from July to October 2025, quantitative and qualitative analyses of market size, product characteristics, and existing issues were conducted.
Results: The food-grade microbial strains have a long history of application, with their concepts and classifications continuously refined as biotechnology advances. In 2022, both domestic and international lists of microbial strains were updated, and the reclassification of lactobacilli had a significant impact on the food industry. The Chinese market for food-grade microbial strains showed sustained growth, reaching a terminal market size of 134.89 billion yuan in 2024. Products were diversifying and becoming more refined, with composite microbial agent-containing products dominating the market. However, issues such as non-standard labeling, unauthorized functional claims for ordinary foods, and insufficient support for food-grade microbial strain testing technology persisted. Additionally, while both domestic and international regulations prioritized safety and emphasized strain-specific characteristics, notable differences existed in regulatory classification, approval process design, and health claim requirements.
Conclusion: The Chinese food market for food-grade microbial strains has significant growth potential. However, addressing existing issues requires multifaceted measures, including strengthening full-chain supervision of labeling standards, improving the inspection and testing technology system for food-grade microbial strains, strictly regulating the functional claims of ordinary foods, and enhancing the core competitiveness of domestic enterprises. These efforts will help resolve current market challenges and promote the industry's sustainable development toward standardization and high quality.
Contributed Indexing: Keywords: compound microbial agent; food-use strains; identification technology; management model; market research; probiotics
Entry Date(s): Date Created: 20260802 Date Completed: 20260802 Latest Revision: 20260827
Update Code: 20260827
DOI: 10.19813/j.cnki.weishengyanjiu.2026.04.003
PMID: 42543225
Βάση Δεδομένων: MEDLINE
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Items – Name: Title
  Label: Title
  Group: Ti
  Data: [Research on the market and industry development of foods containing microbial food cultures in China in 2025].
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  Data: <searchLink fieldCode="AU" term="%22Wu+Y%22">Wu Y</searchLink>; Beijing Institute of Food Inspection(Beijing Food Safety Monitoring and Risk Assessment Center), Beijing 100094, China.<br /><searchLink fieldCode="AU" term="%22Guo+M%22">Guo M</searchLink>; Beijing Institute of Food Inspection(Beijing Food Safety Monitoring and Risk Assessment Center), Beijing 100094, China.<br /><searchLink fieldCode="AU" term="%22Zheng+Y%22">Zheng Y</searchLink>; Beijing Institute of Food Inspection(Beijing Food Safety Monitoring and Risk Assessment Center), Beijing 100094, China.<br /><searchLink fieldCode="AU" term="%22Fang+H%22">Fang H</searchLink>; National Center of Technology Innovation for Dairy, Hohhot 010000, China.<br /><searchLink fieldCode="AU" term="%22Wang+W%22">Wang W</searchLink>; China National Center for Food Safety Risk Assessment, Beijing 100022, China.<br /><searchLink fieldCode="AU" term="%22Meng+Y%22">Meng Y</searchLink>; Beijing Institute of Food Inspection(Beijing Food Safety Monitoring and Risk Assessment Center), Beijing 100094, China.<br /><searchLink fieldCode="AU" term="%22Ma+J%22">Ma J</searchLink>; Beijing Institute of Food Inspection(Beijing Food Safety Monitoring and Risk Assessment Center), Beijing 100094, China.<br /><searchLink fieldCode="AU" term="%22Zhang+S%22">Zhang S</searchLink>; Beijing Institute of Food Inspection(Beijing Food Safety Monitoring and Risk Assessment Center), Beijing 100094, China.<br /><searchLink fieldCode="AU" term="%22Cai+X%22">Cai X</searchLink>; Beijing Institute of Food Inspection(Beijing Food Safety Monitoring and Risk Assessment Center), Beijing 100094, China.<br /><searchLink fieldCode="AU" term="%22Xiao+J%22">Xiao J</searchLink>; China National Center for Food Safety Risk Assessment, Beijing 100022, China.
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  Data: <searchLink fieldCode="JN" term="%229426367%22">Wei sheng yan jiu = Journal of hygiene research</searchLink> [Wei Sheng Yan Jiu] 2026 Jul; Vol. 55 (4), pp. 544-553.
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  Data: Journal Article; English Abstract; Review
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  Data: Chinese
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Wei+sheng+yan+jiu+bian+ji+bu%22">Wei sheng yan jiu bian ji bu </searchLink><i>Country of Publication: </i>China <i>NLM ID: </i>9426367 <i>Publication Model: </i>Print <i>Cited Medium: </i>Print <i>ISSN: </i>1000-8020 (Print) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2210008020%22">10008020 </searchLink><i>NLM ISO Abbreviation: </i>Wei Sheng Yan Jiu <i>Subsets: </i>MEDLINE
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  Data: <i>Publication</i>: Beijing Shi : Wei sheng yan jiu bian ji bu<br /><i>Original Publication</i>: Beijing Shi : "Wei sheng yan jiu" bian ji bu
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  Label: MeSH Terms
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  Data: <searchLink fieldCode="MM" term="%22Food+Microbiology%22">Food Microbiology*</searchLink> <br /><searchLink fieldCode="MM" term="%22Food+Industry%22">Food Industry*</searchLink> <br /><searchLink fieldCode="MM" term="%22Probiotics%22">Probiotics*</searchLink> <br /><searchLink fieldCode="MM" term="%22Food+Markets%22">Food Markets*</searchLink><br /><searchLink fieldCode="MH" term="%22China%22">China</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Objective: To systematically investigate the Chinese food market for food-grade microbial strains in 2025, clarify the fundamental attributes such as the concept, classification, and efficacy types of these strains, analyze differences in domestic and international policies, standards, and management models, assess the current market development status and core issues.<br />Methods: A combination of literature review and field survey was adopted. First, the evolution, definition, classification system, and efficacy types of food-grade microbial strains were systematically reviewed. Second, differences in the policy frameworks and management models for food-grade microbial strains between domestic and international contexts were compared. Finally, based on survey data collected from 470 ordinary food products containing food-grade microbial strains from July to October 2025, quantitative and qualitative analyses of market size, product characteristics, and existing issues were conducted.<br />Results: The food-grade microbial strains have a long history of application, with their concepts and classifications continuously refined as biotechnology advances. In 2022, both domestic and international lists of microbial strains were updated, and the reclassification of lactobacilli had a significant impact on the food industry. The Chinese market for food-grade microbial strains showed sustained growth, reaching a terminal market size of 134.89 billion yuan in 2024. Products were diversifying and becoming more refined, with composite microbial agent-containing products dominating the market. However, issues such as non-standard labeling, unauthorized functional claims for ordinary foods, and insufficient support for food-grade microbial strain testing technology persisted. Additionally, while both domestic and international regulations prioritized safety and emphasized strain-specific characteristics, notable differences existed in regulatory classification, approval process design, and health claim requirements.<br />Conclusion: The Chinese food market for food-grade microbial strains has significant growth potential. However, addressing existing issues requires multifaceted measures, including strengthening full-chain supervision of labeling standards, improving the inspection and testing technology system for food-grade microbial strains, strictly regulating the functional claims of ordinary foods, and enhancing the core competitiveness of domestic enterprises. These efforts will help resolve current market challenges and promote the industry's sustainable development toward standardization and high quality.
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  Label: Contributed Indexing
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  Data: <i>Keywords: </i>compound microbial agent; food-use strains; identification technology; management model; market research; probiotics
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  Data: <i>Date Created: </i>20260802 <i>Date Completed: </i>20260802 <i>Latest Revision: </i>20260827
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  Data: 10.19813/j.cnki.weishengyanjiu.2026.04.003
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