The global yeast market is expected to grow at a CAGR of 7.8% during 2020-2025. Yeast is a single-cell microorganism which can grow with or without oxygen. In the presence of oxygen, it converts sugar into energy, biomass and carbon dioxide. Whereas in the absence of oxygen, it does not grow efficiently, and the sugar is converted into intermediate by-products such as glycerol, ethanol and carbon dioxide. As it is a rich source of vitamins and high dietary proteins, it is commonly used in the production of food products including bread, cheese, vinegar, sourdoughs, and fermented meat and vegetables.
Yeast is widely employed in the food and beverage (F&B) industry for preparing alcoholic beverages, bakery items and ready-to-eat (RTE) food products. It is used for enhancing the quality, aroma, texture and flavor of the product, as well as for accelerating the fermentation process. Apart from this, the market is witnessing a rise in the demand for nutritional yeast, especially from the vegan population. It is incorporated as a condiment in different dishes since it has a nutty and cheesy flavor which helps in emulating the taste of cheese in vegan dishes, thickening the consistency of sauces and dressings, and providing a boost of nutrients. Furthermore, the increasing acceptance of bioethanol as an alternative fuel is strengthening the growth of the market, as it assists in reducing environmental pollution and minimizing crude oil consumption. Bioethanol can be produced using different types of feedstocks, including sucrose, starch, lignocellulosic and algal biomass through the process of fermentation by utilizing yeast.
IMARC Group’s latest report provides a deep insight into the global yeast market covering all its essential aspects. This ranges from macro overview of the market to micro details of the industry performance, recent trends, key market drivers and challenges, SWOT analysis, Porter’s five forces analysis, value chain analysis, etc. This report is a must-read for industry players, investors, researchers, consultants, business strategists, and all those who have any kind of stake or are planning to foray into the yeast market in any manner.
The report has also analyzed the competitive landscape of the market with some of the key players being Associated British Foods, Lesaffre, Angel Yeast, Cargill, Chr. Hansen, Alltech, Lallemand, DSM, Nutreco, Kerry Group, Synergy Flavors, Archer Daniels Midland, Oriental Yeast Company, Diamond V, Pacific Ethanol, Leiber, etc.
Key Questions Answered in This Report:
The global yeast market was worth around US$ 4.14 Billion in 2019.
The global yeast market has experienced a negative growth due to the sudden outbreak of the COVID-19 pandemic as stringent lockdowns across several nations have led to raw material shortages and uncertainty in supply chains particularly in the bakery, animal feed, and biodiesel sectors.
According to the estimates by IMARC Group, the global yeast market will exhibit moderate growth during the next five years.
The rising utilization of yeast in the baking industry, coupled with the growing consumer health awareness towards the nutritional benefits of inactivated yeast in dietary supplements, are some of the key drivers augmenting the global yeast market growth.
The increasing environmental concerns towards the depletion of conventional fuels have propelled the utilization of yeast in producing ethanol in the biofuel industry, which is one of the key trends in the global yeast market.
On the basis of the form, the market has been bifurcated into dry yeast, instant yeast, fresh yeast, and others.
On the basis of the type, the market has been bifurcated into baker’s yeast, brewer’s yeast, wine yeast, bioethanol yeast, feed yeast, and others.
Based on the application, the market has been segmented into food, feed, and other applications.
Region-wise, the market has been classified into North America, Europe, Asia Pacific, Middle East and Africa, and Latin America.
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