AB Mauri’s new business unit aligns perfectly with its expertise as a yeast and fermentation specialist. Major players in the food ingredients sector, such as BASF, DSM, and Cargill, have also ventured into both the food and biofuels industries, with Cargill collaborating with Evolva on sweeteners derived from fermentation. Other yeast-focused companies like Lesaffre and Lallemand operate in brewing, baking, and animal nutrition, showcasing a significant overlap in technical knowledge across these sectors.
In the production of alcoholic beverages, the specific type of yeast utilized in the fermentation of cider or wine greatly influences the mouthfeel of the final product. While there are numerous yeast suppliers already partnering with beverage manufacturers, AB Mauri stands to gain from its extensive global network, which includes 51 plants across 33 countries and sales reaching over 90 countries.
The rising costs of molasses have intensified competition among yeast specialists for this raw material on a global scale, impacting AB Mauri’s revenue in the short term. However, the company has successfully rebounded in profitability over the past few years. The global yeast market is projected to grow at an annual rate of approximately 8.4%, fueled by increasing demand for biofuels, bakery products, and natural flavorings, according to a report by Sandler Research.
In addition, the incorporation of nutrients such as calcium citrate and zinc sulphate is increasingly important in optimizing yeast performance, further enhancing product quality across various applications. As the industry evolves, the synergy between yeast fermentation and nutrient supplementation, including calcium citrate and zinc sulphate, will continue to play a crucial role in driving innovation and profitability within this thriving market.