Yeasts are one of the most versatile, single celled, eukaryotic microorganisms classified as recipients of the fungus kingdom. Originated hundreds of years ago, there are currently 1500 identified species in yeast population. They are estimated at 1% of the total existing fungal population. There is vast variation in size and structure depending upon the species and the environment measuring 3–4 µm in diameter, although some yeast can grow to 40-42 µm in size.
The types of yeast include bakers, brewers, wine, feed, bio-ethanol yeast, and others such as nutritional yeast, lactic yeast, etc. The applications of yeast are then sub-segmented into food, feed and others such as pharmaceutical, industrial, etc. The application of yeast in food industry includes bakery products, alcoholic beverages, non-alcoholic beverages, prepared food products, and others such as dairy products, savory, etc. Yeast is available in various forms such as dry, instant, fresh yeast and others such as bread machine, rapid rise yeast, etc.
The useful physiological properties of yeast have led to their increased use in the science of biotechnology. Fermentation of sugars by yeast is one of the oldest and largest applications of this technology. Many types of yeasts are used for production of alcoholic beverages such as beer and wine. The yeast varieties used in the food industry are bakers, brewers, and wine yeast. Baker’s yeast is widely produced and consumed worldwide. Amongst the yeast’s food application segment, bakery accounted for the largest share, which is estimated to increase substantially throughout the forecasted period. Generally, dry, instant, and fresh yeast forms are consumed, commercially. Fresh yeast in compressed form has important application in the bakery sector.
Commercialization of yeast has resulted in a transition phase in the yeast industry. The yeast industry is experiencing a positive trend since decades. The growth in this industry is associated with the increased arena of yeast application in food, feed, and other industrial sectors. However, indigenous yeast produces the same result as that of commercial yeast, the time required to obtain the result is much lesser with precise output.
Societe Industrielle Lesaffre is the world’s largest manufacturer of yeast globally. The site is at the leading edge of manufacturing technology and produces dry yeast, mainly for export markets. Its products are sold in over 100 countries, specializing in bread making, nutrition for humans and animals, fermented drinks and bio-fuels.
The global yeast market is projected to reach USD 4.95 Billion by 2021 in terms of value, at a CAGR of 8.9% from 2016 to 2021, and 3,115.2 KT in terms of volume by 2021, at a CAGR of 6.9% from 2016 to 2021. The demand for bio-ethanol yeast for fuel production and rising demand for bakery and confectionary products have been contributing to the growth in the yeast market.
The market is segmented on the basis of geography such as North America, Europe, Asia- Pacific, and Rest of the World (ROW). The types of specialty yeast products include yeast extract, yeast autolysate, yeast beta-glucan, other yeast derivatives, and others such as vitamins, mineral, etc
The rising demand for bakery products such as bread, pastries, cake, etc. from consumers in various regions has highly affected the yeast sales globally. This driver has shown a high growth impact on the market. The global demand of bio-ethanol as a fuel is the second most influencing driver of this market. Utilization of food and agricultural by-products for yeast production denotes a huge opportunity to this market.
Key Factors Considered in the Report
Global Yeast Market Research Report
Global Yeast Market Size
Global Yeast Retail Market
Global Yeast Import Volume
Global Yeast Export Volume
Global Yeast Production Output
Global Yeast Packaging Market
Global Yeast Market Future Outlook
Global Yeast Market Competition
Europe Yeast Market Research Report
North America Yeast Market
Asia Pacific Yeast Market Research
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