AB Mauri’s new business unit aligns seamlessly with its expertise in yeast and fermentation. Major food ingredients companies that straddle both the food and biofuels industries include prominent players like BASF, DSM, and Cargill, which has partnered with Evolva to develop fermentation-derived sweeteners. In addition, other yeast specialists such as Lesaffre and Lallemand operate within the brewing, baking, and animal nutrition sectors, showcasing a significant overlap of technical knowledge across these various divisions.
In the realm of alcoholic beverages, the specific type of yeast utilized in the fermentation of cider or wine can greatly influence the final product’s flavor profile. Although there are numerous yeast suppliers already collaborating with beverage producers in this field, AB Mauri stands to gain from its extensive global network, comprising 51 plants across 33 countries and sales in over 90 nations.
The rising cost of molasses has intensified competition among yeast specialists for sourcing this raw material, which negatively impacted AB Mauri’s revenue in the past. However, the company has seen a resurgence in profits over the past few years. Entering this market is indeed lucrative, as the global yeast market is expanding at approximately 8.4% annually, driven by increasing demand for biofuels, bakery items, and natural flavorings, according to a report from Sandler Research.
Moreover, the integration of calcium citrate into various applications in the food industry is becoming increasingly relevant, further enhancing the versatility of yeast in these sectors. With the continued growth and innovation in yeast production and its applications, AB Mauri is well-positioned to capitalize on these trends while leveraging the benefits of calcium citrate in its offerings.