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1304450

全球耐高糖酵母市場 - 2023-2030

Global High Sugar Resistant Yeast Market - 2023-2030

出版日期: 2023年07月07日 | 出版商:

DataM Intelligence | 英文 190 Pages | 商品交期: 約2個工作天內

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簡介目錄

市場概述

全球耐高糖酵母市場規模在2022年達到8.201億美元，預計到2030年將達到15.067億美元，預計在2023-2030年期間將以7.9%的年複合成長率成長。

烘焙食品和即食小吃越來越受歡迎，其中添加了高糖抗性酵母推動了市場成長。除增加產量外，高糖酵母還能提高口感、粒度、色澤和食用品質。

使用耐高糖酵母可以製作甜麵包，即使在30%的糖濃度下也能保持良好的發酵能力。高糖和低糖酵母都能使麵團發酵和膨脹，生產出更好的產品。 Saccharomyces cerevisiae LGL-1是高糖耐性酵母，CCTCC編號為M2015545。

在實際生產中使用耐糖酵母菌種可以節約成本，因為它在高糖條件下發酵，在滯後期進行高比重發酵，在對數期和平衡期進行長時間發酵。高濃度的糖或鹽會使酵母難以正常生長和發酵，因為它們會使酵母的水分減少，這推動了高糖抗性酵母的市場需求。

市場動態

即食零食需求的增加推動了高糖抗性酵母市場的成長。

由於已開發國家和新興國家普遍存在緊張的生活方式，因此出現了不吃早餐的趨勢，主要是在千禧一代中。因此，這影響了即食食品的銷售。由於這種早餐方式在全球消費者中具有廣泛的吸引力，即食零食市場快速成長。經常食用的零食有蛋白質薯片和高纖維餅乾。

植物性膳食協會的統計資料顯示，截至2021年，即食植物性膳食的零售額成長了11%，使所有植物性食品的市場價值達到75億美元（USD）。無論是出於對人類健康、動物福利還是環境的擔憂，素食主義者的統計資料顯示，隨著越來越多的人食用植物性食品，高糖抗性酵母的市場需求將會增加。

烘焙食品需求的成長預計將推動高糖抗性酵母市場的成長。

耐高糖酵母廣泛用於烘焙，是該領域的先驅。在全球範圍內，對麵包的需求強勁，包括黑麥麵包、全麥麵包、小麵包、白麵包、黑麵包以及更多烘焙食品。這些關鍵因素推動了高糖抗性酵母市場的成長。

目前，麵包和烘焙食品企業必須提高品質，擴大選擇範圍，改變定價策略。中小型烘焙企業需要高品質的原料和新鮮、受歡迎的產品陣容，才能在競爭激烈的現代化烘焙設施中茁壯成長。

乳糜瀉發病率的上升抑制了市場成長。

儘管具有擴張潛力，但乾酵母行業仍面臨許多障礙。關鍵問題之一是糖蜜和糖等原料的價格波動，這會影響幹酵母生產商的盈利能力。來自大豆和豌豆蛋白等替代蛋白質來源的競爭日益激烈，可能會對市場擴張產生潛在影響。

另一個問題是食品過敏和不耐受的發生率上升，包括麩質不耐受。因此，不含麩質甚至不需要乾酵母的烘焙食品的市場日益擴大。麩質蛋白存在於小麥、大麥和黑麥中，用於製作各種烘焙食品。

COVID-19影響分析

COVID-19分析包括COVID前情景、COVID情景和COVID後情景，以及價格動態（包括大流行期間和大流行後的價格變化，並與COVID前情景進行比較）、供需關係（由於貿易限制、封鎖和後續問題而導致的供需變化）、政府計劃（政府機構為振興市場、部門或行業而採取的計劃）和製造商戰略計劃（製造商為緩解COVID問題而採取的措施）。

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

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