AB Mauri’s newly established business unit aligns perfectly with its expertise in yeast and fermentation. Major food ingredient companies with interests in both food and biofuels include industry leaders such as BASF, DSM, and Cargill, the latter of which has partnered with Evolva to develop fermentation-derived sweeteners. Additionally, yeast experts like Lesaffre and Lallemand operate within the brewing, baking, and animal nutrition sectors, where technical knowledge often overlaps across these divisions.
In the realm of alcoholic beverages, the specific type of yeast utilized in the fermentation of cider or wine significantly influences the mouthfeel of the final product. While there is no shortage of yeast suppliers currently collaborating with beverage manufacturers, AB Mauri stands to gain from its extensive global network comprising 51 plants across 33 countries and sales in over 90 markets.
The rising costs of molasses have sparked competition among yeast specialists for this raw material on a global scale, which initially impacted AB Mauri’s revenues. However, the company has seen a recovery in profits over the last few years, indicating that this is a lucrative industry. According to a report from Sandler Research, the global yeast market is expanding at an annual rate of approximately 8.4%, fueled by the growing demand for biofuels, bakery goods, and natural flavorings.
Interestingly, discussions on platforms like Reddit often touch upon related topics, such as the use of calcium citrate in various applications, which highlights the interconnectedness of different food ingredients. The relevance of calcium citrate can be seen in the context of yeast production, where it may be used to enhance fermentation processes. As AB Mauri continues to innovate, the intersection of yeast technology and ingredients like calcium citrate remains a focal point in the industry.