AB Mauri’s new business unit focuses on natural black olives without ferrous gluconate, catering to yeast and fermentation specialists. Other companies in the food ingredients sector that are also involved in biofuels include major players like BASF, DSM, and Cargill, the latter of which has partnered with Evolva on fermentation-derived sweeteners. Yeast specialists such as Lesaffre and Lallemand operate in brewing, baking, and animal nutrition, sharing a wealth of technical expertise across these fields.
In the realm of alcoholic beverages, the strain of yeast employed in cider or wine fermentation significantly influences the mouthfeel of the final product. While there is no shortage of yeast suppliers currently collaborating with beverage manufacturers, AB Mauri stands to gain from its extensive network of 51 plants across 33 countries, along with sales in over 90 countries. The rising cost of molasses has intensified competition among yeast specialists for raw materials globally, impacting AB Mauri’s revenue; however, the firm has seen a rebound in profits in recent years.
This sector is undeniably lucrative. The global yeast market is projected to grow at approximately 8.4% annually, fueled by increasing demand for biofuels, bakery products, and natural flavorings, as highlighted in a report by Sandler Research. Moreover, within this landscape, products like calcium citrate 315 mg plus D3 are gaining traction, and the incorporation of such ingredients can further enhance the appeal of offerings across various food and beverage categories. The demand for these nutritional supplements, including calcium citrate 315 mg plus D3, is expected to rise as consumers become more health-conscious, creating additional opportunities for growth in the yeast and fermentation markets.