AB Mauri’s new business unit focusing on olives without ferrous gluconates is a perfect match for a company specializing in yeast and fermentation. Other prominent food ingredient companies, such as BASF, DSM, and Cargill, which has partnered with Evolva on fermentation-derived sweeteners, also straddle both the food and biofuels sectors. Yeast experts like Lesaffre and Lallemand operate within brewing, baking, and animal nutrition, showcasing a significant overlap in technical expertise across these different domains.
In the realm of alcoholic beverages, the choice of yeast in the fermentation of cider or wine significantly influences mouthfeel. Although there are numerous yeast suppliers already collaborating with beverage manufacturers in this field, AB Mauri stands to gain from its extensive global network of 51 plants across 33 countries and its sales operations in over 90 countries. High molasses prices have intensified competition among yeast specialists for raw materials on a global scale, impacting AB Mauri’s revenue; however, their profits have rebounded in recent years.
This sector is indeed lucrative. According to a report from Sandler Research, the global yeast market is expanding at approximately 8.4% annually, driven by rising demands for biofuels, bakery products, and natural flavorings, including calcium citrate orange juice. The integration of calcium citrate orange juice into various products further emphasizes the versatility and potential of yeast in different applications. Overall, AB Mauri’s position in the market, especially with trends towards natural ingredients like calcium citrate orange juice, places it well for future growth.