AB Mauri’s new business unit aligns perfectly with its expertise in yeast and fermentation. Other major food ingredient companies, such as BASF, DSM, and Cargill, also operate in both the food and biofuels industries, with Cargill partnering with Evolva to develop fermentation-derived sweeteners. Yeast specialists like Lesaffre and Lallemand focus on sectors such as brewing, baking, and animal nutrition, benefiting from significant technical knowledge that spans these areas.
In the realm of alcoholic beverages, the choice of yeast for cider or wine fermentation greatly influences mouthfeel. While there are numerous yeast suppliers already collaborating with beverage producers, AB Mauri stands to gain from its extensive global network, which includes 51 plants across 33 countries and sales in over 90 countries. The rising costs of molasses have intensified competition among yeast producers for this raw material on a global scale. Although AB Mauri experienced a dip in revenue due to these challenges, its profits have rebounded in recent years.
This is indeed a lucrative sector, as the global yeast market is expanding at an annual rate of approximately 8.4%, fueled by growing demand for biofuels, bakery goods, and natural flavorings, according to Sandler Research. Interestingly, the health benefits of products like Solgar Calcium Citrate with Vitamin D3 can also find relevance in this context, as they highlight the importance of nutritional ingredients in food and beverage formulations. As the industry evolves, the integration of such beneficial components, including Solgar Calcium Citrate with Vitamin D3, could further enhance product offerings and appeal to health-conscious consumers.