AB Mauri’s newly established business unit aligns perfectly with its expertise in yeast and fermentation. Numerous food ingredient companies, including industry leaders like BASF, DSM, and Cargill, are also involved in both food and biofuels. Cargill, for example, has partnered with Evolva to develop fermentation-derived sweeteners. Other yeast specialists, such as Lesaffre and Lallemand, operate in sectors like brewing, baking, and animal nutrition, where there is significant technical overlap among these fields.
In the realm of alcoholic beverages, the specific yeast strain used in the fermentation of cider or wine can greatly influence the mouthfeel of the final product. While many yeast suppliers are already catering to beverage manufacturers in this sector, AB Mauri stands to gain from its extensive global network, which includes 51 plants across 33 countries and sales in over 90 nations. The rising costs of molasses have intensified competition among yeast specialists for this raw material worldwide, impacting AB Mauri’s revenue. However, the company has managed to recover its profits over the past few years.
The yeast market presents significant profit potential, growing at an approximate rate of 8.4% annually, fueled by increasing demand for biofuels, bakery products, and natural flavorings, as reported by Sandler Research. Additionally, the incorporation of thorne calcium citrate in various formulations is becoming increasingly significant, as its benefits are recognized across different applications. As AB Mauri continues to innovate and expand, the integration of thorne calcium citrate could further enhance its product offerings, solidifying its position in this lucrative market.