市場調查報告書
商品編碼
1126425
特種酵母全球市場規模、份額、行業趨勢分析報告:按應用(食品(烘焙產品、功能食品、香料產品)、飲料、飼料、其他)、類型、類別、區域展望、預測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,特種酵母的全球市場規模預計將達到 48 億美元,在預測期內以 6.9% 的複合年增長率增長。
最常用的發酵酵母是釀酒酵母,它也用於釀造酒精飲料,尤其是啤酒和麵包。特種酵母在技術規格上不同於新鮮酵母,由蛋白質、氨基酸、維生素、礦物質和碳水化合物組成。由於其獨特的風味,特殊酵母常用於食品工業。今天可以找到許多類型的特殊酵母。
但是,最常用的是兩種類型:增強型和非增強型。 Unfortified 沒有添加維生素或礦物質。它只含有酵母細胞膨脹時自然產生的維生素和礦物質。強化型使用合成維生素等添加劑來增加營養素的數量。成分列表還包括其他額外的維生素。
COVID-19 影響分析
對勞動力流動的限制、不斷變化的消費者需求、食品製造設施的關閉以及對食品貿易法的限制,在財務上進一步削弱了食品供應鏈。由於採取了嚴厲措施,酵母產量也下降了。大流行正在改變人們的思維方式並做出更健康的選擇。結果,烘焙產品也急劇下降。由於特殊酵母的發展及其在食品工業中的使用,預計市場將恢復活力和增長。
市場增長因素
在食品和飲料領域增加使用特殊酵母
特殊酵母的使用日益增加。這主要是由於許多酵母研究的積極結果。事實上,大多數特種酵母是在對其影響進行評估後誕生的。由於酵母能夠增強風味,特殊酵母產品,包括酵母提取物、酵母自溶物和其他酵母衍生物,被用於食品和飲料產品。特殊酵母的應用甚至擴展到補充劑和其他功能性食品類別。
發達國家對低鹽、無添加劑、清潔標籤產品的需求不斷增長
特種酵母在食品添加劑中迅速擴張,逐漸取代味精等人工香料,並降低飲食中的谷氨酸和鹽含量。在過去十年中,對低鈉和無味精食品的需求不斷增加。具有食品調味特性的酵母提取物經常代替加工食品中的鹽和味精。這一趨勢主要是由於消費者的健康意識和對食品安全的需求增加,特殊酵母成分即使在非常低的鹽度條件下也能保持良好風味的能力證明了這一點。
市場製約因素
酵母和酵母品種對健康的不利影響
許多特種酵母都經過強化,這可能會導致讀數錯誤,從而導致某些營養物質過量。兩湯匙片狀營養酵母可提供足夠的纖維來滿足建議的每日攝入量。對於不習慣高纖維飲食的人來說,攝入過多的纖維會導致腸胃不適,例如痙攣和腹瀉。營養酵母是一種極好的食物,含有許多維生素和礦物質,包括鋅和維生素B12,但有些酵母產品含有酪胺等物質,會導致某些人出現偏頭痛症狀。
鍵入 Outlook
特種酵母市場按類型分為酵母提取物、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 年的特種酵母市場中錄得可觀的收入份額。隨著消費者對天然和清潔標籤材料的需求激增,酵母自溶物越來越受歡迎,導致近年來的快速擴張。
物種展望
根據品種,特種酵母市場分為釀酒酵母、克魯維酵母、畢赤酵母和其他品種。克魯維酵母部門在 2021 年的特種酵母市場中佔有重要的收入份額。由於克魯維酵母適用於各個行業,其市場和需求正在擴大。它可以在發酵乳製品工業中找到重要的應用,因為它可以生產半乳糖甘□,這有助於將乳糖□用於奶酪、酸奶和開菲爾等乳製品中。
應用前景
特種酵母市場按用途細分為食品、飲料、飼料和其他用途。 2021 年,飲料部門在特種酵母市場中佔據了可觀的收入份額。飲料行業對特殊酵母的需求量很大,因為它們廣泛用於酒精和非酒精飲料的生產和發酵。
區域展望
按地區分析了北美、歐洲、亞太地區和 LAMEA 的特種酵母市場。歐洲地區在 2021 年以最大的收入份額主導了特種酵母市場。該地區完善的食品和飲料行業以及對天然成分不斷增長的需求導致酵母提取物的廣泛使用,支持特種酵母行業的發展。
市場參與者採取的主要策略是產品發布。根據 Cardinal 矩陣中的分析,Koninklijke DSM N.V. 和 Archer Daniels Midland Company 是特種酵母市場的領導者。 Kerry Group Plc、Associated British Foods PLC 和 Lallemand, Inc. 等公司是特種酵母市場的領先創新者。
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