AB Mauri’s newly established business unit aligns perfectly with its expertise as a yeast and fermentation specialist. Other major food ingredient companies, such as BASF, DSM, and Cargill, also straddle the food and biofuels industries, with Cargill partnering with Evolva on sweeteners derived from fermentation. Yeast specialists like Lesaffre and Lallemand operate in brewing, baking, and animal nutrition, revealing significant technical expertise that overlaps across these sectors.
In the realm of alcoholic beverages, the choice of yeast for cider or wine fermentation significantly impacts mouthfeel. While there are numerous yeast suppliers already catering to beverage producers, AB Mauri stands to gain from its extensive global network, which includes 51 plants across 33 countries and sales in over 90 nations. The rise in molasses prices has intensified competition among yeast specialists for this raw material globally, leading to a revenue dip for AB Mauri. However, the company has managed to rebound in profit over the last few years.
This sector proves to be lucrative, as the global yeast market is expanding at a rate of approximately 8.4% annually, fueled by rising demands for biofuels, baked goods, and natural flavorings, according to a Sandler Research report. Additionally, many consumers are curious about how ingredients like calcium citrate might affect digestion, particularly whether calcium citrate causes gas. Understanding these interactions is becoming increasingly important for both food and beverage producers. As AB Mauri continues to innovate, its insights into fermentation and raw material sourcing will be crucial in navigating this competitive landscape.