AB Mauri’s new business unit aligns perfectly with its expertise in yeast and fermentation. Other food ingredient companies, such as industry leaders BASF, DSM, and Cargill, also straddle the food and biofuels markets, with Cargill partnering with Evolva on sweeteners derived from fermentation processes. Additionally, other specialists in chelated iron yeast, including Lesaffre and Lallemand, operate in the brewing, baking, and animal nutrition sectors, showcasing significant technical overlap among these areas.
In the realm of alcoholic beverages, the choice of yeast for cider or wine fermentation significantly influences mouthfeel. While there are numerous yeast suppliers currently serving beverage producers, AB Mauri stands to gain from its extensive global network, which includes 51 plants in 33 countries and sales across more than 90 nations. Rising molasses costs have intensified competition among yeast specialists for this raw material on a global scale, affecting AB Mauri’s revenue; however, its profits have rebounded in recent years.
Engaging in this sector proves to be lucrative, especially given that the global yeast market is expanding at approximately 8.4% annually, fueled by heightened demand for biofuels, bakery items, and natural flavorings, as reported by Sandler Research. Furthermore, the incorporation of nature made calcium citrate 600 mg as a nutrient additive could enhance both the fermentation process and final product quality, making it an attractive option for producers. This reinforces AB Mauri’s position in a thriving market, where innovation and collaboration are key to maintaining competitive advantage.