Report Highlights
The global market for yeast products reached $5.8 billion in 2013. This market is expected to grow to $9.2 billion in 2019, with a compound annual growth rate (CAGR) of 7.9% from 2013 to 2019.
Report Includes
- An overview of the global production and use of yeast and yeast-derived products
- Analyses of global market trends, with data from 2013, and projections of CAGRs through 2019
- Reviews the global yeast industry with emphasis on nine different types of yeast and yeast–derived products: Beer yeast, wine yeast, yeast for bioethanol manufacturing, baker’s yeast, yeast as a byproduct of industrial processes, mineral yeast used in feed and food supplements, active probiotic yeast used in feed and food supplements, yeast cell wall extracts (mannans and beta-glucans), and yeast autolysates as fermentation starters and as flavor enhancers
- The most up-to-date information on quantities of different types of yeast manufactured, on price developments and market values, as well as on industry structures
- Discussion of historic developments and specific production technologies
- Comprehensive company profiles of major players in the industry.
Report Scope
The report starts by characterizing yeast products and by setting the terminology used in the world of yeast. Production processes are shown, mass balances established and investment and production costs discussed. These introductory chapters are followed by extensive descriptions of the different yeast markets. For each product the rationale for using yeast in a specific application is given, historic consumption data are provided, which together with typical market prices allow the calculation of market values and their developments. Forecasts are not only linearly derived from historic data but consider developments of framework conditions. Predictions are provided through 2019 for volumes, prices and values. The industry section starts by profiling the competitive environment and by establishing in quantitative form yeast value chains before major players are characterized.
Analyst Credentials
Dr. Ulrich März graduated in 1984 as an agro-economist from the University of Stuttgart, Germany. After 10 years working in the fine chemical industry, Dr. März began an independent consulting business for the food, feed, and agro-processing industries. His areas of specialty are the evaluation of the food, feed, and supplement ingredient markets and the design and market introduction of biotechnologically derived products as well as the economics of fermentation processes. For more than a decade, Dr. März has authored a number of BCC technical market reports.
Report Highlights
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The global yeast industry will develop to a market value of close to $5 billion by 2015, an increase from $3 billion in 2009. This represents a compound annual growth rate (CAGR) of nearly 8%.
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Bakery yeast is by far the largest yeast product in both volume and value. This market sector was valued at $904 million in 2009 and is expected to increase at a compound annual growth rate (CAGR) of nearly 8% to reach $1.4 billion in 2015.
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The market for ethanol yeast is, compared to bakery and brewery yeast, relatively young but is projected to experience a compound annual growth rate (CAGR) of more than 18% through the forecast period, increasing from $87 million in 2010 to $240 million in 2015.
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