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酵母・酵母エキス・自己消化物・関連商品の世界市場

Yeasts, Yeast Extracts, Autolysates and Related Products: The Global Market

発行 BCC Research 商品コード 124345
出版日 ページ情報 英文 110 Pages
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酵母・酵母エキス・自己消化物・関連商品の世界市場 Yeasts, Yeast Extracts, Autolysates and Related Products: The Global Market
出版日: 2017年08月25日 ページ情報: 英文 110 Pages
概要

2016年、世界の酵母製品の市場は71億ドルに近い規模に達しました。さらに同市場は2017年から2022年にかけて7.1%のCAGR (年間複合成長率) で推移し、2022年には107億ドルの規模に成長すると予測されています。

当レポートでは、世界の酵母・酵母エキス・自己消化物・関連商品の市場を調査し、酵母の各種タイプ別の概要、特徴、製造原理、消費量の推移、価格動向、市場規模の実績・予測、競合環境、主要企業のプロファイルなどをまとめています。

第1章 イントロダクション

第2章 サマリー・ハイライト

第3章 市場・技術の背景

  • 酵母の歴史・基本的特徴
  • 用語
  • 酵母の製造
    • 概要・原理
    • 酵母製造設備の機器と寸法
  • 労働力とユーティリティ
  • 酵母製造の総コスト
  • 各種酵母エキス製造の標準的プロセス

第4章 製品・市場

  • 醸造酵母
    • 歴史的経緯と醸造の基礎
    • 世界のビール消費動向
    • ビール酵母の消費
    • 価格
    • 市場規模
  • ワイン酵母
    • 歴史的経緯とワイン造りの基礎
    • 世界のワイン消費動向
    • ワイン酵母の消費
    • 価格
    • 市場規模
  • 蒸留酒・リキュール用酵母
    • 原理と概要
    • 蒸留酒消費動向
    • 蒸留酒酵母の消費
    • 価格・市場規模
  • バイオエタノール酵母
    • 歴史的経緯とバイオエタノール製造の基礎
    • 世界のバイオエタノール製造の発展
    • バイオエタノール製造用酵母の消費
    • 価格
    • 市場規模
  • パン酵母
    • 歴史的経緯とパン作りの基礎
    • 世界のパン酵母の発展
    • パン酵母の消費
    • 価格
    • 市場規模
  • 飼料酵母
    • 分類・概要
    • 産業プロセスの副産物としての酵母
    • 消費動向
    • 価格
    • 市場規模
  • 生酵母
    • 製品の特徴
    • 消費動向
    • 価格
    • 市場規模
  • ミネラル酵母・タンパク化合物
    • 製品の特徴
    • 消費動向
    • 価格
    • 市場規模
  • 栄養補助食品としての酵母
    • 分類・概要
    • 消費動向
    • 価格
    • 市場規模
  • 酵母細胞の分解による製品
    • マンナンオリゴ糖
    • β-グルカン
  • 酵母エキスと自己消化物
    • 特徴・概要
    • 調味料
    • 消費動向
    • 価格
    • 市場規模

第5章 産業構造

  • 競合環境
  • 酵母工場の地域分布

第6章 企業プロファイル

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目次
Product Code: CHM053C

The global market for yeast products reached nearly $7.1 billion in 2016. This market is expected to grow to nearly $7.6 billion in 2017 and $10.7 billion by 2022, with a compound annual growth rate (CAGR) of 7.1% from 2017 to 2022.

Report Includes

  • An overview of the global production and use of yeast and yeast-derived products.
  • Analyses of global market trends, with data from 2016, estimates for 2017, and projections of CAGRs through 2022.
  • Reviews the global yeast industry with emphasis on nine different types of yeast and yeast-derived products: Beer yeast, wine yeast, yeast for bioethanol manufacturing, baker's yeast, yeast as a byproduct of industrial processes, mineral yeast used in feed and food supplements, active probiotic yeast used in feed and food supplements, yeast cell wall extracts (mannans and beta-glucans), and yeast autolysates as fermentation starters and as flavor enhancers.
  • The most up-to-date information on quantities of different types of yeast manufactured, on price developments and market values, as well as on industry structures.
  • Discussion of historic developments and specific production technologies.
  • Comprehensive company profiles of major players in the industry.

Report Scope

The report starts by characterizing yeast products and by explaining the terminology used in the yeast industry. Production processes are described, mass balances established and investment and production costs discussed. These introductory chapters are followed by extensive descriptions of the different yeast markets. For each product, the rationale for using yeast in a specific application is given, historic consumption data are provided, which together with average market prices allow the calculation of market values and their developments. Forecasts are partly based on historical trends but also consider changes in underlying supply and demand relationships. Market forecasts are provided through 2022, including for volumes, prices and values. The industry section profiles the competitive environment and establishes in quantitative form yeast value chains before major players are characterized.

Analyst Credentials

Andrew McWilliams spent more than 25 years as a consultant with Ernst & Young, McKinsey & Company and A.T. Kearny focused on manufacturing before segueing into research analysis. He has been covering myriad technology categories for BCC Research for more than 15 years. McWilliams has a BA from Princeton University and an MA from Harvard University. He has worked in more than 40 countries and he resides in the greater Boston area.

Table of Contents

Chapter 1: Introduction

  • Study Goals and Objectives
  • Scope of Report
  • Information Sources
  • Methodology
  • Geographic Breakdown
  • Analyst's Credentials
  • Related BCC Research Reports

Chapter 2: Summary and Highlights

Chapter 3: Market and Technology Background

  • History and Elementary Characteristics of Yeast
  • Terminology
  • Manufacturing of Yeast
    • Overview and Principles
    • Equipment for and Dimensioning of Yeast Production Facilities
  • Labor and Utilities
  • Total Costs of Yeast Production
  • Standard Process for Preparing Different Yeast Extracts

Chapter 4: Yeast Industry Products and Markets

  • Brewer's Yeast
    • Historic Review and Basics of Brewing
    • Global Beer Consumption Trends
    • Beer Yeast Consumption
    • Pricing
    • Market Value
  • Wine-Making Yeast
    • Historic Review and Basics of Wine Making
    • Global Wine Consumption Trends
    • Wine Yeast Consumption
    • Pricing
    • Market Value
  • Yeasts for Spirits and Liqueurs
    • Principles and Overview
    • Spirit Consumption Trends
    • Spirit Yeast Consumption
    • Prices and Market Value
  • Bioethanol Yeast
    • Historic Review and Basics of Bioethanol Manufacturing.
    • Development of Global Bioethanol Production
    • Yeast Consumption for Bioethanol Production
    • Pricing
    • Market Value
  • Baker's Yeast
    • Historic Review and Basics of Baking
    • Development of Global Baker's Yeast Applications
    • Baker's Yeast Consumption
    • Pricing
    • Market Value
  • Feed Yeasts
    • Classification and Overview
    • Yeasts Produced as Byproducts from Industrial Processes
    • Development of Consumption
    • Pricing
    • Market Value
  • Active (Live) Yeasts.
    • Product Characteristics
    • Consumption Trends
    • Pricing
    • Market Value
  • Mineral Yeasts and Proteinates
    • Product Characteristics
    • Consumption Trends
    • Pricing
    • Market Value
  • Yeasts as Food Supplements
    • Classification and Overview
    • Consumption Trends
    • Pricing
    • Market Value
  • Products from the Decomposition of Yeast Cells
    • Mannan Oligosaccharides
    • Beta-Glucans
  • Yeast Extracts and Autolysates
    • Characteristics and Overview
    • Flavor Enhancers
    • Consumption Trends
    • Pricing
    • Market Value

Chapter 5: Yeast Industry Structure

  • Competitive Environment
  • Regional Distribution of Yeast Factories

Chapter 6: Company Profiles

About BCC Research

  • About BCC Research
  • BCC Membership
  • BCC Custom Research

List of Tables

  • Summary Table: Global Market for Yeast Products, by Type, Through 2022 ($ Millions)
  • Table 1 Carbohydrate Source Alternatives to Molasses, by Type of Yeast
  • Table 2 Properties of Commercial Yeast Forms
  • Table 3 Typical Machinery and Equipment Used for the Production of Cream, Cake, and Active Dry Yeast
  • Table 4 Typical Raw Materials and Chemicals Required for the Production of Yeast (Ton/Ton Yeast Dry Matter)
  • Table 5 Constituent Elements of Different Types of Molasses
  • Table 6 Use of Global Molasses Consumption Segment, 2016 (Million Tons/%)
  • Table 7 Materials Costs for a Typical Yeast Plant, 2016 ($ per Ton/%).
  • Table 8 Typical Utility and Labor Costs for a Yeast Plant in Europe with an Annual Capacity of 10,000 Tons, 2016
  • Table 9 Typical Utility and Labor Costs for a Yeast Plant in Asia with an Annual Capacity of 10,000 Tons, 2016
  • Table 10 Total Costs of Yeast Production in Europe and in Asia for a Yeast Plant with 10,000 Tons Capacity, 2016
  • Table 11 Typical Composition of a Standard Yeast Autolysate Prepared by the Salt Process
  • Table 12 Per Capita Beer Consumption Trends in Selected Countries, 2008 and 2015 (Liters/Capita)
  • Table 13 Global Beer Consumption Trends, by Region, 2009 and 2015 (Billion Hectoliters/%)
  • Table 14 Typical Data Sheet for Beer Yeast
  • Table 15 Global Market for Commercially Traded Beer Yeast, Through 2022 ($ Millions)
  • Table 16 Global Beer Yeast Market, by Region, Through 2022 ($ Millions)
  • Table 17 Per Capita Wine Consumption in Selected Countries, 2009 vs. 2015 (Liters/Capita)
  • Table 18 Global Wine Consumption Trends, by Region, Through 2015 (Million Hectoliters)
  • Table 19 Global Wine Yeast Consumption, by Region, 2015 (Million Metric Tons/%)
  • Table 20 Typical Data Sheet for Wine Yeast
  • Table 21 Global Market for Commercially Traded Wine Yeast, Through 2022 (Thousand Metric Tons/$/kg /$ Millions)
  • Table 22 Global Market for Commercially Traded Spirits Yeast, Through 2022 (Thousand Metric Tons/$/Metric Ton /$ Millions)
  • Table 23 Global Market for Commercially Traded Ethanol Yeast, Through 2022 ($ Millions)
  • Table 24 Bread Consumption in Selected European Countries, 2008 and 2013 (Kg/Capita)
  • Table 25 Typical Data Sheet for Instant Dry Baker's Yeast
  • Table 26 Global Bakery Yeast Consumption, by Region, 2015 (Million Metric Tons)
  • Table 27 Global Market for Commercially Traded Baker's Yeast, Through 2022 ($ Millions)
  • Table 28 Typical Composition of Spent Brewer's Yeast (%)
  • Table 29 Typical Composition of Fresh Vinasse from Ethanol Production (%)
  • Table 30 Yeast Produced as Byproducts of Industrial Processes and Consumed in Animal Feed Applications, 2015 (Million Metric Tons)
  • Table 31 Market for Yeast Produced as Byproducts of Industrial Processes and Consumed in Animal Feed Applications, 2016 (Million Metric Tons/$ Millions)
  • Table 32 Global Market for Animal Feed Applications for Yeasts Produced as a Byproduct of Industrial Processes, Through 2022 (Thousand Metric Tons/ $/Metric Ton /$ Millions)
  • Table 33 Typical Data Sheet of an Active Live Yeast Culture Product
  • Table 34 Global Market for Commercially Traded Live Feed Yeasts, Through 2022 (Thousand Metric Tons/ $/Metric Ton /$ Millions)
  • Table 35 Typical Characteristics of Metal Yeasts
  • Table 36 Global Consumption Trends of Mineral Yeasts and Proteinates, 1990-2013 (Thousand Tons)
  • Table 37 Global Market for Mineral Yeasts and Proteinates, Through 2022 (Thousand Metric Tons/ $/Metric Ton /$ Millions)
  • Table 38 Characteristics of Commercially Available Food Supplement Yeast Products
  • Table 39 Global Market for Food Supplement Yeasts, Through 2022 (Thousand Metric Tons/ $/Metric Ton /$ Millions)
  • Table 40 Bacteria Suppressed and Promoted by Mannan Oligosaccharides in the Digestive Tract of Monogastric Animals
  • Table 41 Data Sheet of Typical Mannan-Glucan Oligosaccharide Feed Additive Product
  • Table 42 Global Market for Commercially Traded Mannan Oligosaccharides, Through 2022 (Thousand Metric Tons/ $/Metric Ton /$ Millions)
  • Table 43 Potential Applications of Beta-Glucans.
  • Table 44 Analytical Data for Typical Commercial Glucan Products for Food and Feed Use
  • Table 45 Global Market for Yeast-based Commercial Beta-Glucan Products, Through 2022 (Thousand Metric Tons/ $/Metric Ton /$ Millions)
  • Table 46 Amino Acid, Vitamin, and Mineral Content of Typical Autolysates for Fermentation
  • Table 47 Analytical Data Sheet of Typical Flavor-Enhancing Autolysates (%)
  • Table 48 Typical Applications of Autolysates as Flavor Enhancers in Human and Pet Foods (%)
  • Table 49 Typical Effects Resulting from the Addition of Yeast Extracts to Food Products
  • Table 50 Global Market for Yeast Autolysates, Through 2022 (Thousand Metric Tons/ $/Metric Ton /$ Millions)

List of Figures

  • Summary Figure: Consumption of Yeasts for Food vs. Animal Feeding and Industrial Applications, 2016-2022 (%)
  • Figure 1 Flow Chart for the Production of Yeast Biomass
  • Figure 2 Investment Costs for a Yeast Plant (Dry Matter Equivalents) in Relationship to Annual Capacity, 2016 (Tons, Dry Yeast)
  • Figure 3 Global Molasses Price Trends, 1995-2016 ($/Ton)
  • Figure 4 Processing Yeast to Different Extracts
  • Figure 5 Global Beer Consumption Trends, 1995-2015 (Billion Hectoliters)
  • Figure 6 Global Beer Yeast Consumption Trends, 1995-2015 (Thousand Tons)
  • Figure 7 Global Commercially Traded Beer Yeast Consumption, by Region, 2009 and 2015 (Thousand Metric Tons)
  • Figure 8 Structure of Global Commercially Traded Beer Yeast Consumption, by Region/Country, 2015 (%)
  • Figure 9 Relationship between Molasses and Beer Yeast Price ($/Ton)
  • Figure 10 Global Beer Yeast Price Trends, 1995-2015 ($/Ton)
  • Figure 11 Global Wine Consumption Trends, 1995-2015 (Million Hectoliters)
  • Figure 12 Global Wine Consumption and Production Trends, 1995-2015 (Million Hectoliters)
  • Figure 13 Global Wine Production, by Region, 2015 (%)
  • Figure 14 Global Wine Yeast Consumption, 1995-2015 (Thousand Tons)
  • Figure 15 Global Wine Yeast Consumption, by Region, 2015 (%).
  • Figure 16 Development of Wine Yeast Prices, 1997-2015 ($/Kg Dry Material)
  • Figure 17 Wine Yeast Market Trends, 1997-2015 ($ Millions)
  • Figure 18 Spirit Consumption Trends, 1995-2015 (Million M3 Pure Alcohol)
  • Figure 19 Geographical Distribution of Global Spirit Production, 2015 (%)
  • Figure 20 Geographical Distribution of Spirit Yeast Consumption, 2015 (%)
  • Figure 21 Flow Chart for Grain-based Bioethanol Manufacturing
  • Figure 22 Global Bioethanol Production Trends, 2000-2015 (Million Cubic Meters)
  • Figure 23 Development of Ethanol Production in Selected Countries/Regions, 2005-2015 (Million Cubic Meters)
  • Figure 24 Global Ethanol Yeast Consumption Trends, 2000-2015 (Million Metric Tons)
  • Figure 25 Geographical Distribution of Ethanol Yeast Consumption, 2015 (%)
  • Figure 26 Ethanol Yeast Price Trends, 1995-2015 ($/Metric Ton)
  • Figure 27 Development of Per Capita Bread Consumption in the U.S., 2006-2013 (Kg/Capita)
  • Figure 28 Structure of Global Bread Consumption, 2015 (%)
  • Figure 29 Structure of Global Baker's Yeast Consumption, 2015 (%)
  • Figure 30 Global Baker's Yeast Consumption Trends, 1995-2015 (Thousand Metric Tons)
  • Figure 31 Global Baker's Yeast Prices, 1995-2015 ($/Metric Ton)
  • Figure 32 Classification of Feed Yeasts
  • Figure 33 Consumption of Yeasts Produced as Byproducts from Industrial Processes, by Region, 2015 (%)
  • Figure 34 Market for Yeasts Produced as Byproducts from Industrial Processes, by Region, 2016 (% of Total Market)
  • Figure 35 Live Feed Yeast Product Consumption, 1995-2015 (Thousand Tons)
  • Figure 36 Consumption of Live Feed Yeast Products, by Region, 2015 (%)
  • Figure 37 Feed Mineral Yeast Consumption, by Type of Yeast, 2015 (%).
  • Figure 38 Consumption of Feed Mineral Yeast Products, by Region, 2015 (%)
  • Figure 39 Consumption of Food Supplement Yeast Products, by Type of Product, 1990-2015 (Thousand Tons)
  • Figure 40 Consumption of Food Supplement Yeast Products, by Region, 2015 (%)
  • Figure 41 Distribution and Value Chains for Food Supplement Yeasts
  • Figure 42 Food Supplement Yeast Sales, by Type of Product, 2016 (%)
  • Figure 43 Consumption of Mannan Oligosaccharides, 1990-2015 (Thousand Tons)
  • Figure 44 Regional Structure of Mannan-Oligosaccharide Consumption, 2015 (%)
  • Figure 45 Possible Mode of Action of Beta-Glucans
  • Figure 46 Consumption of Beta-Glucan Products, 1990-2015 (Thousand Tons)
  • Figure 47 Yeast Extracts Consumption Trends, 1990-2015 (Thousand Tons)
  • Figure 48 Regional Structure of Autolysate Consumption as Flavor Enhancer, 2015 (%)
  • Figure 49 Regional Structure of Autolysate Consumption in Industrial Fermentation Applications, 2015 (%)
  • Figure 50 Regional Distribution of Yeast Plants, 2015 (%)
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