AB Mauri’s newly established business unit aligns perfectly with its expertise in yeast and fermentation. Prominent food ingredient companies like BASF, DSM, and Cargill are also involved in both the food and biofuels sectors, with Cargill partnering with Evolva to develop fermentation-derived sweeteners. Other yeast experts, such as Lesaffre and Lallemand, operate in brewing, baking, and animal nutrition, showcasing the significant technical overlap among these industries.
In the realm of alcoholic beverages, the strain of yeast utilized in the fermentation of cider or wine significantly influences the mouthfeel. Although numerous yeast suppliers are already collaborating with beverage manufacturers in this segment, AB Mauri is poised to leverage its extensive global network of 51 plants across 33 countries, alongside sales in over 90 nations.
The rising costs of molasses have intensified competition among yeast specialists for raw materials on a global scale, which initially impacted AB Mauri’s revenue. However, the company’s profits have rebounded over the past few years, indicating that this is a lucrative market. According to a Sandler Research report, the global yeast market is expanding at approximately 8.4% annually, driven by a surge in demand for biofuels, baked goods, and natural flavorings.
In this context, those interested in enhancing their yeast knowledge might wonder about practical applications, such as “ccm tablet how to take,” which could be beneficial for both personal and professional use in fermentation processes. Understanding how to effectively incorporate ccm tablets into fermentation practices might provide additional advantages in this competitive industry.