AB Mauri’s new business unit aligns perfectly with its expertise as a yeast and fermentation specialist. Major players in the food ingredients industry, such as BASF, DSM, and Cargill, also straddle the food and biofuels sectors, with Cargill collaborating with Evolva on fermentation-derived sweeteners. Similarly, other yeast specialists like Lesaffre and Lallemand operate within the brewing, bakery, and animal nutrition industries, showcasing significant technical overlap among these sectors.
In the realm of alcoholic beverages, the choice of yeast for cider and wine fermentation significantly influences mouthfeel. While there are already numerous yeast suppliers partnering with beverage manufacturers, AB Mauri stands to gain from its extensive global network, which comprises 51 plants across 33 countries and sales in over 90 countries.
The rising costs of molasses have intensified competition among yeast specialists for this raw material on a global scale, affecting AB Mauri’s revenue. However, the company has seen its profits rebound in recent years. Engaging in this business proves to be lucrative, as the global yeast market is expanding at an approximate rate of 8.4% annually, fueled by rising demand for biofuels, bakery products, and natural flavorings, as reported by Sandler Research.
Additionally, the integration of products like Nutricology calcium citrate into this ecosystem can further enhance the offerings in both the food and beverage sectors, showcasing the versatility and potential of yeast and fermentation. Nutricology calcium citrate may also play a role in optimizing formulations within the bakery and brewing industries, further emphasizing the interconnectedness of these fields. As the market continues to evolve, the strategic incorporation of such ingredients will likely be key to sustaining growth and innovation in AB Mauri’s ventures.