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特种酵母全球市场规模、份额、行业趋势分析报告:按应用(食品(烘焙产品、功能食品、香料产品)、饮料、饲料、其他)、类型、类别、区域展望、预测2022-2028Global Specialty Yeast Market Size, Share & Industry Trends Analysis Report By Application (Food (Bakery Products, Functional Foods, Savory Products), Beverages, Feed, and Others), By Type, By Species, By Regional Outlook and Forecast, 2022 - 2028 |
到 2028 年,特种酵母的全球市场规模预计将达到 48 亿美元,在预测期内以 6.9% 的复合年增长率增长。
最常用的发酵酵母是酿酒酵母,它也用于酿造酒精饮料,尤其是啤酒和麵包。特种酵母在技术规格上不同于新鲜酵母,由蛋白质、氨基酸、维生素、矿物质和碳水化合物组成。由于其独特的风味,特殊酵母常用于食品工业。今天可以找到许多类型的特殊酵母。
但是,最常用的是两种类型:增强型和非增强型。 Unfortified 没有添加维生素或矿物质。它只含有酵母细胞膨胀时自然产生的维生素和矿物质。强化型使用合成维生素等添加剂来增加营养素的数量。成分列表还包括其他额外的维生素。
COVID-19 影响分析
对劳动力流动的限制、不断变化的消费者需求、食品製造设施的关闭以及对食品贸易法的限制,在财务上进一步削弱了食品供应链。由于采取了严厉措施,酵母产量也下降了。大流行正在改变人们的思维方式并做出更健康的选择。结果,烘焙产品也急剧下降。由于特殊酵母的发展及其在食品工业中的使用,预计市场将恢復活力和增长。
市场增长因素
在食品和饮料领域增加使用特殊酵母
特殊酵母的使用日益增加。这主要是由于许多酵母研究的积极结果。事实上,大多数特种酵母是在对其影响进行评估后诞生的。由于酵母能够增强风味,特殊酵母产品,包括酵母提取物、酵母自溶物和其他酵母衍生物,被用于食品和饮料产品。特殊酵母的应用甚至扩展到补充剂和其他功能性食品类别。
发达国家对低盐、无添加剂、清洁标籤产品的需求不断增长
特种酵母在食品添加剂中迅速扩张,逐渐取代味精等人工香料,并降低饮食中的谷氨酸和盐含量。在过去十年中,对低钠和无味精食品的需求不断增加。具有食品调味特性的酵母提取物经常代替加工食品中的盐和味精。这一趋势主要是由于消费者的健康意识和对食品安全的需求增加,特殊酵母成分即使在非常低的盐度条件下也能保持良好风味的能力证明了这一点。
市场製约因素
酵母和酵母品种对健康的不利影响
许多特种酵母都经过强化,这可能会导致读数错误,从而导致某些营养物质过量。两汤匙片状营养酵母可提供足够的纤维来满足建议的每日摄入量。对于不习惯高纤维饮食的人来说,摄入过多的纤维会导致肠胃不适,例如痉挛和腹泻。营养酵母是一种极好的食物,含有许多维生素和矿物质,包括锌和维生素B12,但有些酵母产品含有酪胺等物质,会导致某些人出现偏头痛症状。
键入 Outlook
特种酵母市场按类型分为酵母提取物、酵母自溶物、酵母 β-葡聚醣和其他酵母衍生物。酵母自溶物部分在 2021 年的特种酵母市场中录得可观的收入份额。随着消费者对天然和清洁标籤材料的需求激增,酵母自溶物越来越受欢迎,导致近年来的快速扩张。
物种展望
根据品种,特种酵母市场分为酿酒酵母、克鲁维酵母、毕赤酵母和其他品种。克鲁维酵母部门在 2021 年的特种酵母市场中占有重要的收入份额。由于克鲁维酵母适用于各个行业,其市场和需求正在扩大。它可以在发酵乳製品工业中找到重要的应用,因为它可以生产半乳糖甘□,这有助于将乳糖□用于奶酪、酸奶和开菲尔等乳製品中。
应用前景
特种酵母市场按用途细分为食品、饮料、饲料和其他用途。 2021 年,饮料部门在特种酵母市场中占据了可观的收入份额。饮料行业对特殊酵母的需求量很大,因为它们广泛用于酒精和非酒精饮料的生产和发酵。
区域展望
按地区分析了北美、欧洲、亚太地区和 LAMEA 的特种酵母市场。欧洲地区在 2021 年以最大的收入份额主导了特种酵母市场。该地区完善的食品和饮料行业以及对天然成分不断增长的需求导致酵母提取物的广泛使用,支持特种酵母行业的发展。
市场参与者采取的主要策略是产品发布。根据 Cardinal 矩阵中的分析,Koninklijke DSM N.V. 和 Archer Daniels Midland Company 是特种酵母市场的领导者。 Kerry Group Plc、Associated British Foods PLC 和 Lallemand, Inc. 等公司是特种酵母市场的领先创新者。
The Global Specialty Yeast Market size is expected to reach $4.8 billion by 2028, rising at a market growth of 6.9% CAGR during the forecast period.
Specialty yeasts are all-natural additives that give food and feed products a stronger flavor character while also improving their nutritional profiles. Due to their perceived health benefits of having high nutritional values and antioxidant characteristics, they are suitable for a variety of applications in the food and beverage sectors. Fresh yeast is used to extract specialty yeast. In general, the production of specialty yeast involves three steps: fermentation (yeast growth), disruption (cell breaking), and separation (to keep the soluble part).
The enzymes disassemble the yeast shell and break down the proteins, producing the specialized yeast products in the process. Yeast is a type of microbe which are single-celled fungus. The food and beverage sectors use yeast, which comes in around 1,500 different types. In food applications, such as sauces, snacks, seasoning, ready-to-eat meat, bread goods, alcohol, and functional meals, specialty yeasts are used.
The most popular type of yeast used for fermentation is Saccharomyces cerevisiae, which is also used to brew alcoholic beverages, especially beer and bread. Specialty yeast differs from fresh yeast in terms of its technical specifications and is composed of proteins, amino acids, vitamins, minerals, and carbohydrates. Due to its distinctive flavor, specialty yeast is often employed in the food sector. Nowadays, specialty yeast can be found in many varieties.
Though, fortified and unfortified varieties are still the two most frequently used ones. In the Unfortified kind, there are no added vitamins or minerals. It only includes the vitamins and minerals that yeast cells naturally create as they expand. In the Fortified version additives like synthetic vitamins are employed to increase the number of nutrients. The list of ingredients also included any other additional vitamins.
COVID-19 Impact Analysis
The food supply chain was financially weakened further by the restricted labor movement, altered consumer demand, the closing of food manufacturing facilities, and restricted food trade laws. The outcome of drastic measures was a decline in yeast production as well. The pandemic changed people's perspectives, leading them to opt for healthier choices. Customers raised concerns about a variety of fast foods, the immediate effect of which resulted in a sharp decline in bakery products as well. With the evolution of specialty yeast and its uses in the food sector, it can be said that the market will emerge and show positive growth.
Market Growth Factors
Rising Usage Of Specialty Yeast In The Food And Beverage Sector
The use of specialty yeast is increasing day by day. This is mainly because of the positive outcomes of numerous pieces of research that have been done on yeasts as an overall subject. In fact, most specialty yeasts have come into existence after their impacts were appreciated. Since they have the ability to enhance flavor, specialty yeast products including yeast extracts, yeast autolysates, and other yeast derivatives are utilized in food and beverage items. The uses of specialty yeast are even branching out to accommodate supplements and other functional foods category.
Rising Demand For Low Salt, No-Msg And Clean Label Products In Developed Countries
Specialty yeasts are among the food additives that are expanding quickly, gradually replacing artificial tastes like MSG to lower the glutamic acid and salt content of meals. The demand for low-salt and MSG-free foods has increased during the past ten years. Yeast extracts, which have the qualities of food flavor substances, are frequently replacing salt and MSG in processed food products. This trend has been growing primarily due to consumer health awareness and growing food security demand, which is also evident from the fact that specialty yeast ingredients can maintain a good flavor under very low-salt conditions.
Market Restraining Factors
Adverse Health Effects Of Yeast And Yeast Varieties
Since most varieties of specialty yeast are fortified, it leads to misconception measurements leading to an excess of some nutrition. The amount of dietary fiber that may be obtained from just 2 tablespoons of nutritional yeast flakes is actually close to the necessary daily allowance. If someone is not used to eating high-fiber meals, introducing too much fiber too soon might cause gastrointestinal discomfort, including cramps or even diarrhea. While nutritional yeast is an excellent source of many vitamins and minerals, including zinc and vitamin B-12, some yeast products also include substances like tyramine, which in some people can cause migraine episodes.
Type Outlook
Based on the type, the specialty yeast market is categorized into Yeast extracts, Yeast autolysates, Yeast beta-glucan, and Other yeast derivatives. The yeast autolysates segment recorded a substantial revenue share in the specialty yeast market in 2021. With the surge in consumer demand for natural and clean-label ingredients, yeast autolysates are becoming more and more popular, which has led to their rapid expansion in recent years.
Species Outlook
On the basis of species, the market of specialty yeast is segmented into Saccharomyces cerevisiae, Kluyveromyces, Pichia pastoris, and other species. The Kluyveromyces segment acquired a significant revenue share in the specialty yeast market in 2021. Because Kluyveromyces serves a variety of industries, their market and demand are growing. Since they generate galactosidase, which aids in the utilization of lactase used in dairy products like cheese, yogurt, and kefir, they find significant applications in the fermented dairy industry.
Application Outlook
Based on application, the specialty yeast market is divided into Food, Beverages, Feed, and Other applications. The beverages segment procured a substantial revenue share in the specialty yeast market in 2021. Specialty yeasts are in high demand from the beverage sector since they are widely employed in the manufacturing and fermentation of alcoholic and non-alcoholic beverages.
Regional Outlook
Based on region, the specialty yeast market is analyzed across North America, Europe, Asia Pacific, and LAMEA. The Europe region dominated the specialty yeast market with the maximum revenue share in 2021. The region's well-established food and beverage sectors and growing demand for natural ingredients, which has resulted in the region's widespread acceptance of yeast extracts, are supporting the growth of the specialized yeast industry.
The major strategies followed by the market participants are Product Launches. Based on the Analysis presented in the Cardinal matrix; Koninklijke DSM N.V. and Archer Daniels Midland Company are the forerunners in the Speciality Yeast Market. Companies such as Kerry Group Plc, Associated British Foods PLC, Lallemand, Inc. are some of the key innovators in Speciality Yeast market.
The market research report covers the analysis of key stake holders of the market. Key companies profiled in the report include Associated British Foods PLC (Wittington Investments Limited), Archer Daniels Midland Company, Koninklijke DSM N.V., Kerry Group PLC, Lallemand, Inc., Lesaffre Group, Angel Yeast Co., Ltd., Biorigin, Kemin Industries, Inc., and Leiber GmbH.
Recent Strategies Deployed in Specialty Yeast Market
Partnerships, Collaborations and Agreements:
Jul-2022: Angel Yeast came into an agreement with Bejing PhaBuilder Biotechnology. In this agreement, the companies aimed to build a large manufacturing base for polyhydroxyalkanoates (PHA) in Yichang, Hubei province. In addition, the agreement aimed at a future joint venture, exploring the application of synthetic biology in the biotechnology industry.
Product Launches and Product Expansions:
Jan-2022: OHLY (Germany), a subsidiary of Associated British Foods Plc (UK) unveiled OHLY SAV-R-MEAT PBD yeast-based chicken flavor enhancer. This product is aimed at catering to the demand of consumers for a product with a rich chicken taste and long-lasting umami mouth feel.
Dec-2021: Lallemand introduced Savor-Lyfe PH 04, Savor-Lyfe PS 05, and Savor-Lyfe PR 06, plant-based formulations of yeast extracts. These products are creating an authentic meat experience along with a sustainable meal option.
Acquisitions and Mergers:
Nov-2021: DSM acquired Vestkorn Milling, a leading European producer of ingredients from peas and beans. From this acquisition, DSM aimed at building an alternative protein business. In addition, the acquisition would also synergize the efforts of the company's CanolaPRO rapeseed protein isolate.
Sep-2021: Angel Yeast took over Bio Sunkeen, a high-tech enterprise that integrates R&D production and sales. Through this acquisition, the acquisition aimed at optimizing its production capacity and strengthening its position in the industry.
Sep-2021: DSM took over First Choice Ingredients, a leading manufacturer of concentrated dairy flavors created through natural fermentation. Through this acquisition, DSM aimed at selling products from First Choice Ingredients to their global customer base. In addition, the acquisition would accelerate the growth of First Choice Ingredients' customer base.
Dec-2020: Lallemand Bio-Ingredients acquired Biotec BetaGlucans (BBG), a subsidiary of the ArticZymes Technologies company. This acquisition aimed to broaden the beta-glucans yeast portfolio of Lallemand Bio-Ingredients.
Jun-2020: Lesaffre took over Biohymn Biotechnology, a Chinese company that specialized in the production of yeast and yeast extracts. This acquisition aimed at strengthening the foothold of Lesaffre in the Chinese market. In addition, this acquisition would be in line with Lesaffre's goals and ensures greater proximity to its clients.
Geographical Expansions:
Nov-2021: Lesaffre expanded its geographical footprint by opening a baking center in Dubai. This expansion aimed to support consumers from the United Arab Emirates (UAE) and the greater Gulf Cooperation Council (GCC) region in evolving disruptive baking solutions. In addition, this expansion aimed to recreate actual conditions of customer productions by imparting expertise on the uses of yeast, sourdough, and blends for local recipes on sandwich bread, buns, crusty bread, and flatbreads.
Market Segments covered in the Report:
By Application
By Type
By Species
By Geography
Companies Profiled
Unique Offerings from KBV Research
List of Figures