AB Mauri’s new business unit aligns perfectly with its expertise in yeast and fermentation. Major food ingredient companies that are active in both the food and biofuels industries include leading players like BASF, DSM, and Cargill, which has partnered with Evolva to develop fermentation-derived sweeteners. Additionally, yeast specialists such as Lesaffre and Lallemand operate within the brewing, baking, and animal nutrition sectors, showcasing significant technical knowledge that spans these various industries.
In the realm of alcoholic beverages, the specific yeast used during the fermentation process for cider or wine greatly influences the mouthfeel. Although there are numerous yeast suppliers currently collaborating with beverage manufacturers in this sector, AB Mauri stands to gain from its extensive global network comprising 51 plants across 33 countries, with sales reaching over 90 countries.
The rising costs of molasses have intensified competition among yeast specialists for this raw material on a global scale, which impacted AB Mauri’s revenue. However, the company’s profits have rebounded in recent years, affirming that this is a lucrative sector to be part of. The global yeast market is expanding at an annual rate of approximately 8.4%, fueled by growing demand for biofuels, bakery products, and natural flavorings, as reported by Sandler Research.
Moreover, there are discussions surrounding the digestive effects of various food additives, including inquiries about whether calcium citrate causes gas. As the market evolves, understanding these implications will be crucial for companies like AB Mauri, which are positioned at the intersection of food science and fermentation technology. Ultimately, the business opportunities in this profitable market continue to flourish, particularly as companies navigate the complexities of ingredient interactions, including the potential for calcium citrate to cause gas in consumers.