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到 2028 年的酵母提取物市场预测-按形式、类型、技术、应用和地区进行的全球分析Yeast Extract Market Forecasts to 2028 - Global Analysis By Form, Type, Technology, Application, and Geography |
根据 Stratistics MRC 的数据,2022 年全球酵母提取物市场将达到 16.3 亿美元,预测期内復合年增长率为 7.9%,预计到 2028 年将达到 25.7 亿美元
含有浓缩酵母细胞的发酵食品被称为酵母提取物。 酵母细胞在加热时自然分解,产生酵母提取物。 酵母提取物通常用作食品中的调味剂,用于产生鲜味和咸味。 酵母提取物的味道可与肉汤相媲美,儘管它不含动物产品。 这是因为两者都含有许多赋予食物风味的相同氨基酸。 根据 IndustryARC 研究,酵母提取物的主要来源是麵包酵母,它用于麵包、麵食和零食等烘焙产品。
根据欧洲特种酵母产品协会的说法,素食/蔬菜领域和肉类替代品的产品开发不断增加,为提供清洁标籤优势和咸味的产品创造了更多机会。
酵母提取物作为麵包的发酵剂是必不可少的。 在食品饮料工业中,广泛用于用葡萄糖发酵生饮料。 作为膳食补充剂,它含有硒、铬、蛋白质、钾、锌、镁和铁等营养成分,有益健康。 此外,它非常适合製作素食和素食菜餚。 酒精消费量的增加和消费者对食用天然新鲜食品的兴趣进一步推动了市场的扩张。
酵母提取物生产设施等基础设施需要高昂的初始成本,这阻碍了市场扩张。 此外,关于将酵母提取物用作食品和饲料的成分以及用作调味剂的监管问题阻碍了市场扩张。 然而,酵母提取物与转基因作物相比具有潜在优势,因此这种限制很可能会在不久的将来取消。
在现代社会,对烘焙食品和烘焙产品的需求不断增加。 白麵包是欧洲、北美和南美许多消费者的主食。 中产阶级采用现代生活方式增加了对蛋糕、馅饼、饼干和比萨饼等优质烘焙产品的需求。 此外,对汉堡包和三明治等快餐的需求也在增加。 这些因素正在推动这一细分市场的增长。
在食品行业,水解动物蛋白 (HAP)、水解植物蛋白 (HVP) 和核甘酸等酵母提取物的各种替代品的可用性预计会限制市场扩张。 此外,在食品和饮料中的使用,美国食品和药物管理局(FDA)已授予谷氨酸钠(MSG)、水解动物蛋白(HAP)和水解植物蛋白(HVP)GRAS状态,满足市场需求。影响 然而,二氯丙醇 (DCP) 和一氯丙醇 (MCH) 等诱变中间体的生产对 HPV 和 HAP 造成了安全隐患。 因此,预计所有这些因素都会在预测期内影响酵母提取物的市场份额。
世界各国都受到 COVID-19 大流行的严重影响。 COVID-19 阳性患者的数量正在增加,危及他们各自的国家。 各国都受到了经济危机的打击,这场危机对许多行业造成了灾难性的影响,包括消费品、食品和饮料。 由于国家运输限制和封锁,该地区的食品和饮料销售正在下降。 此外,在此期间,对以酵母提取物为主要成分的包装食品和即食食品的需求有所增加。
粉末细分市场预计将成为预测期内最大的细分市场,因为它广泛应用于各种应用,包括烘焙和糖果、肉类、乳製品、药品和膳食补充剂。 味精的替代品包括粉状天然增味剂和调味剂。 它还可作为用于细菌培养的培养基的营养物。 另外,粉状比糊状更方便使用。
食品和饮料行业由于味精引起的过敏增加而占据市场主导地位,食品和饮料行业对产品的需求正在显着增加。 由于食品和饮料在糖发酵中的广泛应用,预计在预测期内食品和饮料应用将处于领先地位。
酵母提取物的全球市场由欧洲主导。 对含有高营养酵母提取物的加工食品的需求不断增长是推动该地区市场扩张的主要因素。 支持该地区市场的其他主要因素包括城市化进程加快、对麵包和烘焙食品的需求增加、消费者对天然成分的偏好增加,以及有机提取物在食品和饮料领域的多样化用途。我来了。
由于对方便即食食品的需求不断增长以及饮食习惯不断变化,预计亚太地区在预测期内将实现显着的复合年增长率。 它经常用作天然香料、减盐剂、烘焙食品、肉类和鱼类、咸味混合物和酱汁的成分。 此外,随着消费者对健康食品偏好的变化,亚太地区预计将以最快的速度增长。
2021 年 7 月,Lesaffre 的 Biospringer 宣布扩建其位于美国爱荷华州锡达拉皮兹的酵母抽提物生产设施。 Biospringer by Lesaffre 的多种酵母成分对于多种食品和饮料行业应用至关重要。 这项投资支持发酵衍生的天然成分不断增长的市场趋势。
2019 年 1 月,Ollie 宣布决定立即将 Hutchinson Torula 酵母设施和相关的 Torula 全细胞业务出售给全球细菌产品生产商 Lallemand。
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According to Stratistics MRC, the Global Yeast Extract Market is accounted for $1.63 billion in 2022 and is expected to reach $2.57 billion by 2028 growing at a CAGR of 7.9% during the forecast period. Fermented foods with concentrated yeast cell content are known as yeast extracts. When heated, yeast cells naturally break down, producing yeast extracts. They are commonly used in food as flavour enhancers and to produce umami and savoury flavors. Despite not containing any animal products, yeast extracts have a flavour that is comparable to that of meat bouillon because they both contain many of the same amino acids that give food its flavour. Baker's yeast is the primary source of origin for yeast extracts, which are used in bakery products like bread, pasta, savoury snacks, and others, according to IndustryARC findings.
According to the European Association for Specialty Yeast Products, there is a growing opportunity for the product to offer a clean label edge and savoury flavour due to increased product development in the vegan/plant-based space and meat alternative.
As a bread leavening agent, yeast extract is essential. It is widely used to ferment draught beverages with glucose in the food and beverage industries. As a dietary supplement, it is beneficial and contains nutrients like selenium, chromium, protein, potassium, zinc, magnesium, and iron. Additionally, it is fantastic for making vegan and vegetarian dishes. Alcohol consumption is increasing, and consumers are becoming more interested in eating natural, fresh foods, which is further fueling market expansion.
The establishment of production facilities for yeast extract and other infrastructure comes with high upfront costs, which is preventing the market from expanding. Additionally, the regulatory issues surrounding the use of yeast extracts as ingredients or flavouring agents in food and feed products are limiting the market's ability to expand. The potential advantages of yeast extracts over their GMO counterparts, however, are likely to eliminate this restriction in the near future.
The demand for baked goods and bakery products is rising in the modern world. For many consumers in Europe, North America, and South America, white bread is a staple food. The middle class' adoption of a contemporary lifestyle has boosted demand for high-end bakery goods like cakes, pies, cookies, and pizza. The demand for bread is also rising as a result of other fast-food dishes like burgers and sandwiches. Such factors are fueling the segment's growth.
The food industry's accessibility to a variety of substitutes for yeast extract, such as hydrolyzed animal proteins (HAPs), hydrolyzed vegetable proteins (HVPs), and nucleotides, is predicted to restrain market expansion. Furthermore, for use in foods and beverages, the U.S. Food and Drug Administration (FDA) has granted GRAS status to monosodium glutamate (MSG), hydrolyzed animal protein (HAPs), and hydrolyzed vegetable protein (HVPs), which has an impact on market demand. However, the production of potentially mutagenic intermediate products like dichloro propanol (DCP) and monochloro propanol (MCH) raises safety issues for HPV and HAPs. All of these factors are therefore anticipated to have an effect on the market share for yeast extract during the projected period.
Countries all over the world were greatly impacted by the COVID-19 pandemic. The number of COVID-19 positive cases is growing, endangering the respective nations. The nations are experiencing an economic crisis that is having a disastrous impact on many industries, including consumer goods, food, and beverages. Due to transportation restrictions and lockdowns in various countries, food and beverage sales declined throughout the region. Additionally, during this time, there has been an increase in demand for packaged and ready-to-cook meals that include yeast extract as a key component.
Due to its widespread use in a variety of applications, including bakery & confectionery, meat, dairy, medicines, and dietary supplements, the powder segment is expected to be the largest during the forecast period. An alternative to MSG is a natural flavour enhancer or flavouring agent in powder form. It also serves as a nutrient for media used in bacterial culture. Furthermore, when compared to its paste form, the product is much more convenient to use when it is powdered.
The food and beverage industry dominated the market because of the increasing number of allergies brought on by MSG, product demand in the food and beverage industry is increasing significantly. Due to extensive product usage in the fermentation of sugars in bakery applications, the food and beverage application is anticipated to gain traction over the forecast period.
Europe dominated the global yeast extract market. Growing demand for processed foods containing nutritional yeast extracts is a key factor driving market expansion in the area. Other significant factors supporting the regional market include rising urbanisation, rising demand for bread and baked goods, a rise in consumer preference for natural ingredients, and varied applications of organic extracts in the food and beverage sector.
Because of the rising demand for convenience and ready-to-eat food products brought on by shifting dietary preferences, Asia Pacific is anticipated to experience a significant CAGR during the forecast period. The ingredient is frequently used as a natural flavouring agent, salt reducer, and ingredient in baked goods, meat and fish, savoury mixes, and sauces. Moreover, with the shift in consumer preference towards healthy foods, the Asia Pacific region is estimated to grow at the fastest rate.
Some of the key players in Yeast Extract market include: AB Mauri, Alltech, Angel Yeast, Biorigin, Biospringer, DSM, Halcyon Proteins, Kerry Group, Kohjin Life Sciences, Kothari Fermentation & Biochem Ltd., Lallemand, Inc., Leiber GmBH, Lesaffre Group, Ohly, Oriental Yeast, Sensient Technologies Corp., Specialty Biotech, Synergy Flavors, Thai Foods International Co., Ltd. and Titan Biotech Limited Company.
In July 2021, Biospringer by Lesaffre, announced an expansion on its yeast extract production site in Cedar Rapids, Iowa, United States. Biospringer by Lesaffre's varied range of yeast ingredients is vital for multiple food and beverage industry applications. This investment will aid the growing market trend for natural-origin ingredients derived from fermentation.
In January 2019, Ohly announced that it has decided to divest its Hutchinson Torula Yeast facility and associated Torula whole-cell business with Lallemand, a global producer of bacteria-based products, with immediate effect.
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Benchmarking of key players based on product portfolio, geographical presence, and strategic alliances