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

  • July 2014
  • 129 pages
  • BCC Research
Report ID: 236237

Summary

Table of Contents

This BCC Research report analyzes different markets and their dynamics, production costs and the competitiveness of yeast production in different geographical regions. It also describes influencing factors and important framework conditions that led to the current industry structure, and extrapolates trends through 2019.

Use this report to:
- Review the markets for important applications of yeasts and yeast derivatives.
- Receive information on the market dynamics of the most important cost factors and to relate investment and production costs to the general economic frame in various
geographic regions.
- Receive information on market sizes, application structures, price trends and market values for different yeast types
- Describe influencing factors and important framework conditions that have led to the current industry structure
- Learn about the history and elementary characteristics of yeast.

Highlights
- The global market for yeast products reached $5.8 billion in 2013. This market is expected to grow to $9.2 billion in 2019, with a CAGR of 7.9% from 2013 to 2019.
- The baker's yeast market reached $.3.2 billion in 2013. This market is expected to grow to nearly $4.8 billion in 2019, with a CAGR of 6.7% from 2013 to 2019.
- The spirits yeasts market reached $230 million in 2013. This market is expected to grow to $465 million in 2019, with a CAGR of 12.4% from 2013 to 2019.

INTRODUCTION

STUDY GOALS AND OBJECTIVES
This report is an update of the BCC Research report, CHM053A Yeasts, Yeast Extracts, Autolysates and Related Products: The Global Market, which, in 2010, was one of the
first studies to investigate the global fermentation industry and provide concrete market-related data. The report reviewed the markets for important applications of yeasts and yeast derivatives and provided an outline for future developments through 2015. As the use of yeasts in a number of different applications is becoming more and more
prominent, an update became necessary in order to provide the most recent information about yeast markets and their dynamic and driving forces. This update also completes and amends the previous report and thus is even more comprehensive.

An additional chapter on the use of yeast in the preparation of spirits and alcoholic beverages other than wine and beer was added and, preceding the analysis of the different markets, a chapter discussing manufacturing costs of yeast is provided in order to facilitate right from the beginning the understanding of the competitive
environment in which that industry operates. Although yeast manufacturing is a standard procedure, details on production costs, investment requirements and management procedures of yeast plants are rarely published. Therefore this report also describes in quantitative form, production costs for yeast, highlights the market dynamics of the most important cost factors and relates investment and production costs to the general economic frame in various geographic regions.

Yeast manufacturing is a multibillion dollar business and it is not only beer and baker’s yeast that generate high turnovers. The spirit industry is also a major consumer of
yeast and feed yeast, cell wall components, yeast for bioethanol manufacturing, active live–yeast and mineral yeasts. The growth in demand for autolysates is unprecedented: These products are not only used as protein components in other fermentations and cell cultures but increasingly appreciated as substitutes for monosodium– glutamate and thus as flavor enhancers. In a number of countries autolysates are on the market and propagated as natural, vegetarian spreads of high nutritional value.

Yeast products are available in many different forms such as cream yeast, block yeast, dried yeast or dried instant yeast. Manufacturing different types entails different costs,
but at the same time are offering options for diversification and for trade in different markets. Historically, yeast factories were found in virtually every country that used yeast either for beer manufacturing, for the production of bread and bakery products or for feeding. Due to price pressure a consolidation during the 1980s and 1990s resulted in the shutdown of many small yeast factories in a number of countries and in the concentration of the global markets in the hands of a few players. However, in the last
few years this trend appears to be reversing and countries that previously abandoned yeast production are now reconsidering as they realize the strategic importance of
yeast in the production of bread and the provision of a protein source for livestock; ultimately contributing to an increasing independence from imports.

Overall, the report attempts to describe systematically and in detail an industry that, so far, is not monitored intensively. This refers not only to different markets and their
dynamics but also to production costs and the competiveness of yeast production in different geographical regions. The analysis concentrates on the structure of yeast
markets in the year 2013 and extrapolates trends through 2019.

REASONS FOR DOING THE STUDY
The report reviews the global yeast industry with emphasis on the following 10 different types of yeast, yeast derived products and applications:
- Beer yeast.
- Wine yeast.
- Yeast used in the manufacturing of spirits and liquors.
- Yeast for bioethanol manufacturing.
- Baker’s yeast.
- Yeast as a byproduct from industrial processes.
- Mineral yeasts used in feed and food supplements.
- Active probiotic yeasts used in feed and food supplements.
- Yeast cell walls and extracts thereof: mannans and beta–glucans.
- Yeast autolysates as fermentation starters, flavor enhancers and spreads.

The report provides the most up–to–date information on production costs, market sizes, application structures, price trends and market values for different yeast types and
describes influencing factors and important framework conditions that led to the current industry structure. The information provided enables the reader to understand
the industry in general and grants a particular insight into the world of yeast as intermediates and as end products. The report is designed to assist decision makers in the fermentation industry by providing background information to be considered and to be used in strategy formulation and in decision making on plant expansions and diversifications. The report shall help the reader to understand that yeast manufacturing is a large, global and technically demanding business with some commodity characteristics that, under specific conditions, still allows the generation of substantial margins, occasionally higher than those typical for other fermentation productions, food and chemical ingredients.

SCOPE OF REPORT
The report starts by characterizing yeast products and by setting the terminology used in the world of yeast. Production processes are shown, 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 typical market prices allow the calculation of market values and
their developments. Forecasts are not only linearly derived from historic data but consider developments of framework conditions. Predictions are provided through 2019 for volumes, prices and values. The industry section starts by profiling the competitive environment and by establishing in quantitative form yeast value chains before major players are characterized.

METHODOLOGIES
- The methodology applied in this report is based on:
- Providing a glossary and a systematic way to better understand the terminology used by the yeast industry.
- Outlining production processes for yeast, the provision of mass flows and elucidating investment and production costs.
- Reviewing market developments for each type of yeast in order to better understand the current situation and positions in specific application sectors.
- Analyzing and describing consumption of different types of yeast for the past 10 to 20 years and profiling the current geographical consumption pattern.
- Discussing prices and price developments in the context of volume growth, competition and of socio–economic framework conditions.
- Providing market outlooks through 2019.
- Profiling major players in the global yeast business, analyzing their strategies and objectives.
- Providing a picture of the current regional distribution of yeast manufacturing and the structure of the yeast value chain, offering the basis for considerations about future
investments.

INFORMATION SOURCES
There is abundant information available on the use of yeast. Data on yeast processes, on prices and on interrelationships between technology, markets and consumers are
rare. Such data however are thought to be essential for understanding the dynamics of the existing yeast markets and for assessing the potential that the industry appears to
offer. It is the established intimate relationships between relevant companies and the author of this study that provides the basis for the high value of this report.

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