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市場調査レポート
商品コード
1747004
日本の酵母市場レポート：形態、タイプ、用途、地域別、2025～2033年Japan Yeast Market Report by Form (Dry Yeast, Instant Yeast, Fresh Yeast, and Others), Type (Baker's Yeast, Brewer's Yeast, Wine Yeast, Bioethanol Yeast, Feed Yeast, and Others), Application (Food, Feed, and Others), and Region 2025-2033 |
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| 日本の酵母市場レポート：形態、タイプ、用途、地域別、2025～2033年 |
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出版日: 2025年06月02日
発行: IMARC
ページ情報: 英文 122 Pages
納期: 5～7営業日
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- 全表示
- 概要
- 目次
日本の酵母市場規模は2024年に4億6,130万米ドルに達しました。今後、IMARC Groupは、2033年に市場は10億3,620万米ドルに達し、2025～2033年にかけて9.40%の成長率（CAGR）を示すと予測しています。食生活の嗜好の変化、健康志向の高まり、ベーカリーや発酵産業の成長、うま味風味強化としての製品採用の増加、植物性食品への需要の高まり、急速な技術進歩、健康とウェルネスの動向の高まりなどが市場を牽引する主要因です。
本レポートで扱う主要質問
- 日本の酵母市場はこれまでどのように推移し、今後どのように推移するのか？
- COVID-19が日本の酵母市場に与えた影響は？
- 日本の酵母市場の形態別区分は？
- 日本の酵母市場のタイプ別区分は？
- 日本の酵母市場の用途別区分は？
- 日本の酵母市場のバリューチェーンにおける様々なステージとは？
- 日本の酵母の主要な促進要因と課題は？
- 日本の酵母市場の構造と主要参入企業は？
- 日本の酵母市場における競合の程度は？
目次
第1章 序文
第2章 調査範囲と調査手法
- 調査の目的
- ステークホルダー
- データソース
- 市場推定
- 調査手法
第3章 エグゼクティブサマリー
第4章 日本の酵母市場-イントロダクション
- 概要
- 市場力学
- 産業動向
- 競合情報
第5章 日本の酵母市場情勢
- 過去と現在の市場動向（2019～2024年）
- 市場予測（2025～2033年）
第6章 日本の酵母市場-形態別内訳
- 乾燥酵母
- インスタント酵母
- 生酵母
- その他
第7章 日本の酵母市場-タイプ別内訳
- ベイカー用酵母
- 醸造用酵母
- ワイン酵母
- バイオエタノール酵母
- 飼料酵母
- その他
第8章 日本の酵母市場-用途別内訳
- 食品
- 飼料
- その他
第9章 日本の酵母市場-競合情勢
- 概要
- 市場構造
- 市場企業のポジショニング
- 主要成功戦略
- 競合ダッシュボード
- 企業評価象限
第10章 主要企業のプロファイル
第11章 日本の酵母市場-産業分析
- 促進要因・抑制要因・機会
- ポーターのファイブフォース分析
- バリューチェーン分析
第12章 付録
Japan yeast market size reached USD 461.3 Million in 2024. Looking forward, IMARC Group expects the market to reach USD 1,036.2 Million by 2033, exhibiting a growth rate (CAGR) of 9.40% during 2025-2033. The changing dietary preferences, rising health consciousness, growth in bakery and fermentation industries, increasing product adoption as umami flavor enhancement, escalating demand for plant-based foods, rapid technological advancements, and growing health and wellness trends represent some of the key factors driving the market.
Yeast is a microorganism that plays a crucial role in various biological processes, particularly in the realm of baking and brewing. It belongs to the fungal kingdom and is scientifically known as Saccharomyces cerevisiae. Yeast is unicellular and is characterized by its ability to ferment sugars, converting them into alcohol and carbon dioxide. This fermentation process is helps in bread-making and the production of alcoholic beverages. Yeast is employed as a leavening agent, helping dough rise and become light and fluffy. When yeast consumes sugar, it produces carbon dioxide gas as a byproduct. This gas gets trapped in the dough, causing it to expand and giving bread its characteristic airy texture. In brewing, yeast is responsible for the conversion of sugars in malted grains into alcohol, resulting in beer, wine, and spirits.
Japan Yeast Market Trends:
Japan has seen a shift in dietary preferences toward healthier and more diverse food options. This has led to an increased demand for yeast-based products, such as nutritional yeast and yeast extracts, which are often used as flavor enhancers and sources of essential nutrients. Additionally, the growing health consciousness among the Japanese population has prompted them to opt for yeast-derived supplements. Yeast is a natural source of various B vitamins, making it an attractive choice for those looking to boost their nutritional intake. Other than this, the bakery and fermentation industries in Japan heavily rely on yeast as a leavening agent. The ongoing popularity of bread and other baked goods has consistently driven the market growth in the country. Besides this, yeast extracts, rich in umami compounds, are widely used in Japanese cuisine to enhance flavors. As traditional Japanese dishes gain global recognition, the demand for yeast extracts for culinary applications both domestically and internationally continues to grow. In line with this, with the increasing interest in plant-based diets and alternatives, yeast-based products, such as nutritional yeast, have gained popularity as dairy and meat substitutes. This trend aligns with global sustainability goals and has a significant impact on the yeast market. Furthermore, the COVID-19 pandemic has heightened awareness about the importance of a strong immune system. Yeast-based products, known for their potential immune-boosting properties, have attained increased attention, contributing to market growth. Apart from these factors, ongoing research and development efforts have led to innovations in yeast strains and fermentation processes, increasing the efficiency of yeast production and expanding its applications beyond traditional uses. Moreover, the commitment of Japan to biotechnology research and development has spurred investments in the yeast sector. This has led to advancements in yeast-based products and their applications across various industries.
Japan Yeast Market Segmentation:
Form Insights:
- Dry Yeast
- Instant Yeast
- Fresh Yeast
- Others
Type Insights:
- Baker's Yeast
- Brewer's Yeast
- Wine Yeast
- Bioethanol Yeast
- Feed Yeast
- Others
Application Insights:
- Food
- Bakery
- Alcoholic Beverages
- Prepared Food
- Others
- Feed
- Others
Competitive Landscape:
The market research report has also provided a comprehensive analysis of the competitive landscape in the market. Competitive analysis such as market structure, key player positioning, top winning strategies, competitive dashboard, and company evaluation quadrant has been covered in the report. Also, detailed profiles of all major companies have been provided. Some of the key players include:
- Kaneka Corporation
- Nichifutsu Shoji Co. Ltd.
- Oriental Yeast Co. Ltd. (Nisshin Seifun Group Inc.)
Key Questions Answered in This Report:
- How has the Japan yeast market performed so far and how will it perform in the coming years?
- What has been the impact of COVID-19 on the Japan yeast market?
- What is the breakup of the Japan yeast market on the basis of form?
- What is the breakup of the Japan yeast market on the basis of type?
- What is the breakup of the Japan yeast market on the basis of application?
- What are the various stages in the value chain of the Japan yeast market?
- What are the key driving factors and challenges in the Japan yeast?
- What is the structure of the Japan yeast market and who are the key players?
- What is the degree of competition in the Japan yeast market?
Table of Contents
1 Preface
2 Scope and Methodology
- 2.1 Objectives of the Study
- 2.2 Stakeholders
- 2.3 Data Sources
- 2.3.1 Primary Sources
- 2.3.2 Secondary Sources
- 2.4 Market Estimation
- 2.4.1 Bottom-Up Approach
- 2.4.2 Top-Down Approach
- 2.5 Forecasting Methodology
3 Executive Summary
4 Japan Yeast Market - Introduction
- 4.1 Overview
- 4.2 Market Dynamics
- 4.3 Industry Trends
- 4.4 Competitive Intelligence
5 Japan Yeast Market Landscape
- 5.1 Historical and Current Market Trends (2019-2024)
- 5.2 Market Forecast (2025-2033)
6 Japan Yeast Market - Breakup by Form
- 6.1 Dry Yeast
- 6.1.1 Overview
- 6.1.2 Historical and Current Market Trends (2019-2024)
- 6.1.3 Market Forecast (2025-2033)
- 6.2 Instant Yeast
- 6.2.1 Overview
- 6.2.2 Historical and Current Market Trends (2019-2024)
- 6.2.3 Market Forecast (2025-2033)
- 6.3 Fresh Yeast
- 6.3.1 Overview
- 6.3.2 Historical and Current Market Trends (2019-2024)
- 6.3.3 Market Forecast (2025-2033)
- 6.4 Others
- 6.4.1 Historical and Current Market Trends (2019-2024)
- 6.4.2 Market Forecast (2025-2033)
7 Japan Yeast Market - Breakup by Type
- 7.1 Baker's Yeast
- 7.1.1 Overview
- 7.1.2 Historical and Current Market Trends (2019-2024)
- 7.1.3 Market Forecast (2025-2033)
- 7.2 Brewer's Yeast
- 7.2.1 Overview
- 7.2.2 Historical and Current Market Trends (2019-2024)
- 7.2.3 Market Forecast (2025-2033)
- 7.3 Wine Yeast
- 7.3.1 Overview
- 7.3.2 Historical and Current Market Trends (2019-2024)
- 7.3.3 Market Forecast (2025-2033)
- 7.4 Bioethanol Yeast
- 7.4.1 Overview
- 7.4.2 Historical and Current Market Trends (2019-2024)
- 7.4.3 Market Forecast (2025-2033)
- 7.5 Feed Yeast
- 7.5.1 Overview
- 7.5.2 Historical and Current Market Trends (2019-2024)
- 7.5.3 Market Forecast (2025-2033)
- 7.6 Others
- 7.6.1 Historical and Current Market Trends (2019-2024)
- 7.6.2 Market Forecast (2025-2033)
8 Japan Yeast Market - Breakup by Application
- 8.1 Food
- 8.1.1 Overview
- 8.1.2 Historical and Current Market Trends (2019-2024)
- 8.1.3 Market Segmentation
- 8.1.3.1 Bakery
- 8.1.3.2 Alcoholic Beverages
- 8.1.3.3 Prepared Food
- 8.1.3.4 Others
- 8.1.4 Market Forecast (2025-2033)
- 8.2 Feed
- 8.2.1 Overview
- 8.2.2 Historical and Current Market Trends (2019-2024)
- 8.2.3 Market Forecast (2025-2033)
- 8.3 Others
- 8.3.1 Historical and Current Market Trends (2019-2024)
- 8.3.2 Market Forecast (2025-2033)
9 Japan Yeast Market - Competitive Landscape
- 9.1 Overview
- 9.2 Market Structure
- 9.3 Market Player Positioning
- 9.4 Top Winning Strategies
- 9.5 Competitive Dashboard
- 9.6 Company Evaluation Quadrant
10 Profiles of Key Players
- 10.1 Kaneka Corporation
- 10.1.1 Business Overview
- 10.1.2 Product Portfolio
- 10.1.3 Business Strategies
- 10.1.4 SWOT Analysis
- 10.1.5 Major News and Events
- 10.2 Nichifutsu Shoji Co. Ltd.
- 10.2.1 Business Overview
- 10.2.2 Product Portfolio
- 10.2.3 Business Strategies
- 10.2.4 SWOT Analysis
- 10.2.5 Major News and Events
- 10.3 Oriental Yeast Co. Ltd. (Nisshin Seifun Group Inc.)
- 10.3.1 Business Overview
- 10.3.2 Product Portfolio
- 10.3.3 Business Strategies
- 10.3.4 SWOT Analysis
- 10.3.5 Major News and Events
11 Japan Yeast Market - Industry Analysis
- 11.1 Drivers, Restraints, and Opportunities
- 11.1.1 Overview
- 11.1.2 Drivers
- 11.1.3 Restraints
- 11.1.4 Opportunities
- 11.2 Porters Five Forces Analysis
- 11.2.1 Overview
- 11.2.2 Bargaining Power of Buyers
- 11.2.3 Bargaining Power of Suppliers
- 11.2.4 Degree of Competition
- 11.2.5 Threat of New Entrants
- 11.2.6 Threat of Substitutes
- 11.3 Value Chain Analysis
