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市场调查报告书
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1304450

全球耐高糖酵母市场 - 2023-2030

Global High Sugar Resistant Yeast Market - 2023-2030
出版日期: | 出版商: DataM Intelligence | 英文 190 Pages | 商品交期: 约2个工作天内

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简介目录

市场概述

全球耐高糖酵母市场规模在2022年达到8.201亿美元，预计到2030年将达到15.067亿美元，预计在2023-2030年期间将以7.9%的复合年增长率增长。

焙烤食品和即食小吃越来越受欢迎，其中添加了高糖抗性酵母推动了市场增长。除增加产量外，高糖酵母还能提高口感、粒度、色泽和食用品质。

使用耐高糖酵母可以制作甜面包，即使在30%的糖浓度下也能保持良好的发酵能力。高糖和低糖酵母都能使面团发酵和膨胀，从而生产出更好的产品。Saccharomyces cerevisiae LGL-1是高糖耐性酵母，CCTCC编号为M2015545。

在实际生产中使用耐糖酵母菌种可以节约成本，因为它在高糖条件下发酵，在滞后期进行高比重发酵，在对数期和平衡期进行长时间发酵。高浓度的糖或盐会使酵母难以正常生长和发酵，因为它们会使酵母的水分减少，这推动了高糖抗性酵母的市场需求。

市场动态

即食零食需求的增加推动了高糖抗性酵母市场的增长。

由于发达国家和新兴国家普遍存在紧张的生活方式，因此出现了不吃早餐的趋势，主要是在千禧一代中。因此，这影响了即食食品的销售。由于这种早餐方式在全球消费者中具有广泛的吸引力，即食零食市场正在快速增长。经常食用的零食有蛋白质薯片和高纤维饼干。

植物性膳食协会的统计数据显示，截至2021年，即食植物性膳食的零售额增长了11%，使所有植物性食品的市场价值达到75亿美元（USD）。无论是出于对人类健康、动物福利还是环境的担忧，素食主义者的统计数据显示，随着越来越多的人食用植物基食品，高糖抗性酵母的市场需求将会增加。

焙烤食品需求的增长预计将推动高糖抗性酵母市场的增长。

耐高糖酵母被广泛用于烘焙，是该领域的先驱。在全球范围内，对面包的需求强劲，包括黑麦面包、全麦面包、小面包、白面包、黑面包以及更多烘焙食品。这些关键因素推动了高糖抗性酵母市场的增长。

目前，面包和烘焙食品企业必须提高质量，扩大选择范围，改变定价策略。中小型烘焙企业需要高品质的原材料和新鲜、紧俏的产品阵容，才能在竞争激烈的现代化烘焙设施中茁壮成长。

乳糜泻发病率的上升抑制了市场增长。

尽管具有扩张潜力，但干酵母行业仍面临许多障碍。关键问题之一是糖蜜和糖等原材料的价格波动，这会影响干酵母生产商的盈利能力。来自大豆和豌豆蛋白等替代蛋白质来源的竞争日益激烈，可能会对市场扩张产生潜在影响。

另一个问题是食品过敏和不耐受的发生率上升，包括麸质不耐受。因此，不含麸质甚至不需要干酵母的烘焙食品的市场日益扩大。麸质蛋白存在于小麦、大麦和黑麦中，用于制作各种烘焙食品。

COVID-19影响分析

COVID-19分析包括COVID前情景、COVID情景和COVID后情景，以及价格动态（包括大流行期间和大流行后的价格变化，并与COVID前情景进行比较）、供求关系（由于贸易限制、封锁和后续问题而导致的供求变化）、政府倡议（政府机构为振兴市场、部门或行业而采取的倡议）和制造商战略倡议（制造商为缓解COVID问题而采取的措施）。

目录

第一章 研究方法和范围

  • 研究方法
  • 研究目的和报告范围

第二章：市场定义和概述

第三章：执行摘要

  • 按类型分類的市场摘要
  • 按应用分類的市场摘要
  • 按终端用户分類的市场摘要
  • 按地区分類的市场摘要

第四章：市场动态

  • 市场影响因素
    • 驱动因素
    • 限制因素
    • 机会
    • 影响分析

第五章 行业分析

  • 波特五力分析
  • 供应链分析
  • 定价分析
  • 法规分析

第六章：COVID-19分析

  • COVID-19市场分析
    • COVID-19之前的情况
    • COVID-19期间的情景
    • COVID-19之后的情况
  • COVID-19 期间的定价动态
  • 供求关系
  • 大流行期间与市场相关的政府倡议
  • 制造商的战略倡议
  • 结论

第七章：按类型

  • 干酵母
  • 新鲜酵母

第八章：按应用分类

  • 烘焙
  • 饲料
  • 酿造
  • 其他

第九章：按最终用户分类

  • 家用
  • 商用

第十章：按地区

  • 北美洲
    • 美国
    • 加拿大
    • 墨西哥
  • 欧洲
    • 德国
    • 英国
    • 法国
    • 法国
    • 西班牙
    • 欧洲其他地区
  • 南美洲
    • 巴西
    • 阿根廷
    • 南美其他地区
  • 亚太地区
    • 中国
    • 日本
    • 日本
    • 澳大利亚
    • 亚太其他地区
  • 中东和非洲

第十一章 ：竞争格局

  • 竞争格局
  • 市场定位/份额分析
  • 合併与收购分析

第十二章 ：公司简介

  • Angel Yeast
    • 公司概况
    • 产品组合和描述
    • 财务概况
    • 主要发展
  • Atech Biotechnology
  • BAKERpedia
  • DCL Yeast
  • DSM
  • Forise Yeast
  • Giustos
  • Kerry Group
  • Lallemand
  • Lessaffre Group

第十三章 ：附录

简介目录
Product Code: FB6475

Market Overview

The Global High Sugar Resistant Yeast Market reached US$ 820.1 million in 2022 and is expected to reach US$ 1,506.7 million by 2030 and is expected to grow with a CAGR of 7.9% during the forecast period 2023-2030.

Increasing popularity of bakery products and ready-to-eat snacks, in which high sugar resistant yeast is added is driving the market growth. In addition to increasing the volume, high sugar resistant yeast also enhances the taste, grain, color, and eating quality.

Sweet bread can be made with high sugar tolerant yeast, which retains good fermentation capacity even at 30% sugar concentration. Both high- and low-sugar yeast causes the dough to ferment and expand and, as a result, producing better goods. Saccharomyces cerevisiae LGL-1 is the high-sugar-tolerant yeast, and CCTCC No. M2015545 is the preservation number for this yeast.

When used in actual production, the sugar-tolerant yeast strains can save costs since it undergoes fermentation under high sugar conditions, high gravity fermentation in the lag phase and lengthy in the logarithmic phase and equilibrium phase. High quantities of sugar or salt can make it harder for yeast to grow and ferment normally because they make less water available, which is driving the high sugar resistant yeast market demand.

Market Dynamics

Increasing Demand for Ready-to-eat Snacks is Driving the High Sugar Resistant Yeast Market Growth.

A tendency of skipping breakfast has emerged, primarily among millennials, as a result of the prevalence of hectic lifestyles in both developed and emerging nations. As a result, this has affected the commerce in goods that are food that is ready to eat. The market for ready-to-eat snacks is growing quickly as a result of the widespread appeal of this style of breakfast among consumers globally. Some frequent snacks are protein chips and high-fibre cookies.

Statistics from the Plant Based meals Association show that as of 2021, retail sales of RTE plant-based meals had grown by 11%, bringing the market value of all plant-based foods to $7.5 billion (USD). Whether it's due to worries about human health, animal welfare, or the environment, vegan statistics show that the high sugar resistant yeast market demand will increase as more people eat plant-based foods.

Rising Demand for Bakery Products is Estimated to Drive the High Sugar Resistant Yeast Market Growth.

High sugar resistant yeast is used extensively in baking and is a pioneer in this field. Worldwide, there is a strong demand for breads, including rye breads, whole wheat bread, buns, white breads, brown breads, and many more bakery items. These key elements are driving the high sugar resistant yeast market growth.

Currently, the bread and bakery products business has to improve the quality, extend the selection, and change the pricing strategy. Small and medium-sized bakeries require high-quality raw materials and a fresh, in-demand product lineup to thrive in a modern, competitive baking facility.

Rising Incidence of Celiac Disease is Restraining the Market Growth.

Despite the potential for expansion, there are a number of obstacles facing the dried yeast sector. The price volatility of raw materials like molasses and sugar, which can have an impact on the profitability of dry yeast producers, is one of the key problems. The growing competition from substitute sources of protein, such soy and pea proteins, may potentially have an effect on market expansion.

The rising incidence of food allergies and intolerances, including gluten intolerance, is another issue. As a result, there is an increasing market for bakery goods that are free of gluten and may not even call for dry yeast. Also known as celiac sprue or gluten-sensitive enteropathy, celiac disease is an immunological response to consuming gluten, a protein present in wheat, barley, and rye, which are used to make a variety of baked goods.

COVID-19 Impact Analysis

The COVID-19 Analysis includes Pre-COVID Scenario, COVID Scenario and Post-COVID Scenario along with Pricing Dynamics (Including pricing change during and post-pandemic comparing it with pre-COVID scenarios), Demand-Supply Spectrum (Shift in demand and supply owing to trading restrictions, lockdown, and subsequent issues), Government Initiatives (Initiatives to revive market, sector or Industry by Government Bodies) and Manufacturers Strategic Initiatives (What manufacturers did to mitigate the COVID issues will be covered here).

Segment Analysis

The global high sugar resistant yeast market is segmented based on type, application, end-user, and region.

In the Global Market of High Sugar Resistant Yeast, the Baking Segment Holds the Largest Market Share.

The global high sugar resistant yeast market has been segmented by application into baking, feed, wine, and others. The baking segment held the largest high sugar resistant yeast market share of 58.8% in 2022 in the high sugar resistant yeast market analysis report. The characteristics of yeast in baking includes industrial yeast strains by handling yeast viability in high sugar environments, stress tolerance, yeast adaptation to high sugar levels.

Numerous factors, such as population expansion, shifting consumer preferences, and the popularity of baked foods, influence the need for baker's yeast. The Department of Economic and Social Affairs of the United Nations projects that by 2050, there will be 9.7 billion people on the planet, increasing demand for baked goods, which is directly driving the high sugar yeast market demand in baking application.

Geographical Analysis

The Europe Region Held the Largest Share of High Sugar Resistant Yeast Market.

The global high sugar resistant yeast market is segmented into five parts of the world based on geography: North America, South America, Europe, Asia Pacific, the Middle East, and Africa. The Europe high sugar resistant yeast market held the largest market share of 42.6% in 2022 in the high sugar resistant yeast market analysis. The growth is attributed with more money to spend on ethanol production, European consumers' demand for high sugar resistant yeast is anticipated to increase.

The European market is experiencing tremendous demand for ready meals, packaged foods, and snacks, which drives up demand for quick dry yeasts because of their rising application in finished goods. In the European market, natural instant dry yeasts are chosen because consumers are becoming more conscious of the negative consequences of artificial colours.

Competitive Landscape

The major global players in the market include: Angel Yeast, Atech Biotechnology, BAKERpedia, DCL Yeast, DSM, Forise Yeast, Giustos, Kerry Group, Lallemand, and Lessaffre Group.

Global Recession/Ukraine-Russia War/COVID-19, and Artificial Intelligence Impact Analysis:

COVID-19 Impact:

The unprecedented COVID-19 pandemic in 2020 had a profound effect on the High Sugar Resistant Yeast industry. COVID-19 has had a considerable impact on the phases of the global bakery supply chain that involve High Sugar Resistant Yeast production, processing, distribution, and consumption as a result of lockdowns and restrictions imposed by various governments.

According to Information Resources, Inc. data, fresh bread sales reached $10.1 billion in the 52 weeks that concluded on January 24. This is an increase of 10% from the same period last year. 6% more units were sold. The major baking firms tracked by IRI all saw an increase in branded sales over the last year, taking market share away from private label, which saw a 5% decrease in dollar sales and a 7% decline in unit sales.

Martins Famous Pastry Shoppe Inc., one of the top bakeries, saw the biggest improvements, with a 34% increase in dollar sales and a 31% increase in unit sales. However, even the biggest bakers saw double-digit growth, with Grupo Bimbo's US business rising 13%, Flowers Foods rising 16%, and Pepperidge Farm, Inc. rising 12%.

Why Purchase the Report?

  • To visualize the global high sugar resistant yeast market segmentation based on type, application, end-user, and region, as well as understand key commercial assets and players.
  • Identify commercial opportunities in the market by analyzing trends and co-development.
  • Excel data sheet with numerous data points of high sugar resistant yeast market-level with all segments.
  • The PDF report consists of cogently put-together market analysis after exhaustive qualitative interviews and in-depth market study.
  • Product mapping is available as Excel consists of key products of all the major market players.

The Global High Sugar Resistant Yeast market report would provide approximately 93 tables, 109 figures and 190 Pages.

Target Audience 2023

  • Manufacturers/ Buyers
  • Industry Investors/Investment Bankers
  • Research Professionals
  • Emerging Companies

Table of Contents

1. Methodology and Scope

  • 1.1. Research Methodology
  • 1.2. Research Objective and Scope of the Report

2. Market Definition and Overview

3. Executive Summary

  • 3.1. Market Snippet, by Type
  • 3.2. Market Snippet, by Application
  • 3.3. Market Snippet, by End-User
  • 3.4. Market Snippet, by Region

4. Market Dynamics

  • 4.1. Market Impacting Factors
    • 4.1.1. Drivers
    • 4.1.2. Restraints
    • 4.1.3. Opportunity
    • 4.1.4. Impact Analysis

5. Industry Analysis

  • 5.1. Porter's Five Force Analysis
  • 5.2. Supply Chain Analysis
  • 5.3. Pricing Analysis
  • 5.4. Regulatory Analysis

6. COVID-19 Analysis

  • 6.1. Analysis of COVID-19 on the Market
    • 6.1.1. Scenario Before COVID-19
    • 6.1.2. Scenario During COVID-19
    • 6.1.3. Scenario Post COVID-19
  • 6.2. Pricing Dynamics Amid COVID-19
  • 6.3. Demand-Supply Spectrum
  • 6.4. Government Initiatives Related to the Market During Pandemic
  • 6.5. Manufacturers Strategic Initiatives
  • 6.6. Conclusion

7. By Type

  • 7.1. Introduction
    • 7.1.1. Market Size Analysis and Y-o-Y Growth Analysis (%), By Type
    • 7.1.2. Market Attractiveness Index, By Type
  • 7.2. Dry Yeast*
    • 7.2.1. Introduction
    • 7.2.2. Market Size Analysis and Y-o-Y Growth Analysis (%)
  • 7.3. Fresh Yeast

8. By Application

  • 8.1. Introduction
    • 8.1.1. Market Size Analysis and Y-o-Y Growth Analysis (%), By Application
    • 8.1.2. Market Attractiveness Index, By Application
  • 8.2. Baking*
    • 8.2.1. Introduction
    • 8.2.2. Market Size Analysis and Y-o-Y Growth Analysis (%)
  • 8.3. Feed
  • 8.4. Brewing
  • 8.5. Others

9. By End-User

  • 9.1. Introduction
    • 9.1.1. Market Size Analysis and Y-o-Y Growth Analysis (%), By End-User
    • 9.1.2. Market Attractiveness Index, By End-User
  • 9.2. Household
    • 9.2.1. Introduction
    • 9.2.2. Market Size Analysis and Y-o-Y Growth Analysis (%)
  • 9.3. Commercial

10. By Region

  • 10.1. Introduction
    • 10.1.1. Market Size Analysis and Y-o-Y Growth Analysis (%), By Region
    • 10.1.2. Market Attractiveness Index, By Region
  • 10.2. North America
    • 10.2.1. Introduction
    • 10.2.2. Key Region-Specific Dynamics
    • 10.2.3. Market Size Analysis and Y-o-Y Growth Analysis (%), By Type
    • 10.2.4. Market Size Analysis and Y-o-Y Growth Analysis (%), By Application
    • 10.2.5. Market Size Analysis and Y-o-Y Growth Analysis (%), By End-User
    • 10.2.6. Market Size Analysis and Y-o-Y Growth Analysis (%), By Country
      • 10.2.6.1. The U.S.
      • 10.2.6.2. Canada
      • 10.2.6.3. Mexico
  • 10.3. Europe
    • 10.3.1. Introduction
    • 10.3.2. Key Region-Specific Dynamics
    • 10.3.3. Market Size Analysis and Y-o-Y Growth Analysis (%), By Type
    • 10.3.4. Market Size Analysis and Y-o-Y Growth Analysis (%), By Application
    • 10.3.5. Market Size Analysis and Y-o-Y Growth Analysis (%), By End-User
    • 10.3.6. Market Size Analysis and Y-o-Y Growth Analysis (%), By Country
      • 10.3.6.1. Germany
      • 10.3.6.2. The U.K.
      • 10.3.6.3. France
      • 10.3.6.4. Italy
      • 10.3.6.5. Spain
      • 10.3.6.6. Rest of Europe
  • 10.4. South America
    • 10.4.1. Introduction
    • 10.4.2. Key Region-Specific Dynamics
    • 10.4.3. Market Size Analysis and Y-o-Y Growth Analysis (%), By Type
    • 10.4.4. Market Size Analysis and Y-o-Y Growth Analysis (%), By Application
    • 10.4.5. Market Size Analysis and Y-o-Y Growth Analysis (%), By End-User
    • 10.4.6. Market Size Analysis and Y-o-Y Growth Analysis (%), By Country
      • 10.4.6.1. Brazil
      • 10.4.6.2. Argentina
      • 10.4.6.3. Rest of South America
  • 10.5. Asia-Pacific
    • 10.5.1. Introduction
    • 10.5.2. Key Region-Specific Dynamics
    • 10.5.3. Market Size Analysis and Y-o-Y Growth Analysis (%), By Type
    • 10.5.4. Market Size Analysis and Y-o-Y Growth Analysis (%), By Application
    • 10.5.5. Market Size Analysis and Y-o-Y Growth Analysis (%), By End-User
    • 10.5.6. Market Size Analysis and Y-o-Y Growth Analysis (%), By Country
      • 10.5.6.1. China
      • 10.5.6.2. India
      • 10.5.6.3. Japan
      • 10.5.6.4. Australia
      • 10.5.6.5. Rest of Asia-Pacific
  • 10.6. Middle East and Africa
    • 10.6.1. Introduction
    • 10.6.2. Key Region-Specific Dynamics
    • 10.6.3. Market Size Analysis and Y-o-Y Growth Analysis (%), By Type
    • 10.6.4. Market Size Analysis and Y-o-Y Growth Analysis (%), By Application
    • 10.6.5. Market Size Analysis and Y-o-Y Growth Analysis (%), By End-User

11. Competitive Landscape

  • 11.1. Competitive Scenario
  • 11.2. Market Positioning/Share Analysis
  • 11.3. Mergers and Acquisitions Analysis

12. Company Profiles

  • 12.1. Angel Yeast
    • 12.1.1. Company Overview
    • 12.1.2. Product Portfolio and Description
    • 12.1.3. Financial Overview
    • 12.1.4. Key Developments
  • 12.2. Atech Biotechnology
  • 12.3. BAKERpedia
  • 12.4. DCL Yeast
  • 12.5. DSM
  • 12.6. Forise Yeast
  • 12.7. Giustos
  • 12.8. Kerry Group
  • 12.9. Lallemand
  • 12.10. Lessaffre Group

LIST NOT EXHAUSTIVE

13. Appendix

  • 13.1. About Us and Services
  • 13.2. Contact Us