Yeast, being one of the most versatile microorganisms, is used for centuries
in the manufacture of food and beverage products. Yeast is rich in protein and
acts as a probiotic and helps to keep humans and animals healthy through a
number of different mechanisms. The yeast production is an age-old process and
yeast is very much instrumental in making beer, wine, and bread. The total
commercial yeast market experienced robust and continuous annual growth over
the past decades. The yeast market across all segments and applications is
supposed to grow strongly over the next few years. The yeast industry has not
yet experienced unsatisfactory turnover or a negative growth rate and, future
prospects are positive for all types of yeasts and yeast - derived products.
This report provides the information about the most recent information on the
markets of different types of yeast manufactured and an industry structures.
It also provides a special insight on specialty yeasts such as yeast extracts,
autolyzed yeast, and supplement yeasts, and yeast derived products. This
report is helpful to aid decision - makers in the yeast industry because it
provides background information to be considered and to be used in deciding on
expansions and diversifications.
The global yeast market is dominated by baker's yeast which accounted for over
31% of the total market in 2010. Growing market for bakery products, beer,
wine, animal feed, and bio-ethanol is supposed to be the major driver for
global yeast market. High nutritional value and health benefits of yeast are
other driving factors for the global yeast market. Competition for basic raw
material i.e. molasses is the major restrain for yeast market in Europe and
North America. Increased competition for global yeast market players from
Chinese yeast players is growing Asia-Pacific market. Salt replacing
properties of yeast and alternative raw material sources can open up new
opportunities in the yeast market. As there is strong competition for basic
yeast material, major yeast players established special divisions to take care
of the general drive within the market and exploit the nutritional and
functional properties of yeast and yeast extracts. Yeast extracts are proven
tool in helping food producers to achieve reduction in the sodium level in
food. It can thus aid the process of repairing and improving the taste of the
product to a level at which the consumer would not be able to trace the lower
sodium levels.
The report provides full analysis of the world's leading players in the yeast
market, the key types occupying the major shares, with a clear insight and
commentary on the developments and trends. Also included is a chronology of
developments with respect to types, functions and applications, ensuring
coverage of the latest findings in the yeast applications. With the huge
market potential and growth, market is likely to witness a shift in the
variants and methods of yeast applications. The market is anticipated to
continue flourishing in the developed as well as the developing regions. The
growth is also attributed to the growing demands and penetration of the food
and beverage industry. The variants and combination methods used for the
application of yeasts are bound to undergo further developments with growing
demands and concerns for food safety legislations and regulations.
Table of Contents
1. INTRODUCTION
1.1. KEY TAKE-AWAYS
1.2. REPORT DESCRIPTION
1.3. STAKEHOLDERS
1.4. RESEARCH METHODOLOGY
1.5. MARKETS COVERED
1.5.1. MARKET SIZE
1.5.2. SOURCES OF SECONDARY DATA POINTS
1.5.3. ASSUMPTIONS MADE FOR THE REPORT
1.5.4. KEY DATA POINTS TAKEN FROM PRIMARY SOURCES
2. EXECUTIVE SUMMARY
3. MARKET OVERVIEW
3.1. INTRODUCTION
3.1.1. COMPRESSED YEAST
3.1.2. ACTIVE YEAST
3.1.3. INSTANT DRY YEAST
3.1.4. FERMENTATION PROCESS OF YEAST
3.1.5. NUTRITIONAL YEAST
3.2. DRIVERS
3.2.1. RISING DEMAND OF FUNCTIONAL BAKERY PRODUCTS
3.2.2. POSITIVE TREND IN ALCOHOLIC BEVERAGE CONSUMPTION
3.2.3. GLOBAL DEMAND OF BIO-ETHANOL AS A FUEL
3.2.4. INCREASED PRODUCTION OF MINERAL ENRICHED ANIMAL FEED
3.3. RESTRAINT
3.3.1. COMPETITION FOR BASIC RAW MATERIAL
3.4. OPPORTUNITY
3.4.1. REPLACING MOLASSES WITH FILTERED DATES EXTRACTS FOR YEAST
PRODUCTION
3.5. WINNING IMPERATIVE
3.5.1. SALT REPLACING PROPERTIES OF YEAST EXTRACTS (DERIVED PRODUCTS)
3.6. BURNING ISSUE
3.6.1. INCREASING COMPETITION FROM CHINESE YEAST MANUFACTURERS
3.7. PATENT ANALYSIS
4. GLOBAL YEAST MARKET, BY TYPES & APPLICATIONS
4.1. INTRODUCTION
4.2. GLOBAL YEAST MARKET
4.3. BAKERS YEAST
4.4. BREWER'S YEAST
4.5. WINE YEAST
4.6. BIO-ETHANOL YEAST
4.7. FEED YEAST
4.8. SPECIALTY YEAST
5. GLOBAL SPECIALTY YEAST MARKET, BY TYPES
5.1. INTRODUCTION
5.2. GLOBAL SPECIALTY YEAST MARKET
5.3. YEAST EXTRACT MARKET
5.4. AUTOLYZED YEAST MARKET
5.5. SUPPLEMENT YEAST MARKET
5.6. YEAST DERIVATIVES MARKET
5.7. YEAST AS A BY-PRODUCT MARKET
6. GLOBAL YEAST MARKET, BY GEOGRAPHY
6.1. INTRODUCTION
6.2. NORTH AMERICA
6.3. EUROPE
6.4. ASIA-PACIFIC
6.5. REST OF THE WORLD (ROW)
7. COMPETITIVE LANDSCAPE
7.1. INTRODUCTION
7.2. NEW PRODUCTS LAUNCH - MOST PREFERRED STRATEGIC APPROACH
7.3. KEY MARKET STRATEGIES
7.4. FUNCTIONAL TECHNOLOGIES CORPORATION & LESAFFRE GROUP - MOST
ACTIVE COMPANIES
