AB Mauri’s new business unit aligns perfectly with its expertise in yeast and fermentation. Other companies in the food ingredients sector that also engage in biofuels include major players like BASF, DSM, and Cargill, which has partnered with Evolva to develop fermentation-derived sweeteners. Yeast specialists like Lesaffre and Lallemand operate within brewing, baking, and animal nutrition, showcasing a significant overlap in technical knowledge across these sectors.
In the realm of alcoholic beverages, the specific yeast utilized during cider or wine fermentation greatly influences the mouthfeel of the final product. While numerous yeast suppliers are already collaborating with beverage producers, AB Mauri’s extensive global network—boasting 51 plants across 33 countries and sales in over 90 nations—positions it advantageously. The rising costs of molasses have intensified competition among yeast specialists for raw materials on a global scale, resulting in a revenue decline for AB Mauri. However, the company has seen a profit resurgence in recent years.
This sector is indeed lucrative, with the global yeast market expanding at an annual rate of approximately 8.4%, fueled by the growing demand for biofuels, bakery items, and natural flavorings, as highlighted by a Sandler Research report. Interestingly, as consumers increasingly seek natural ingredients, questions arise about the effects of certain compounds, such as whether calcium citrate makes you sleepy. This curiosity may play a role in consumer preferences and trends within the food and beverage landscape, prompting more exploration into how ingredients impact overall experience. The inquiry around does calcium citrate make you sleepy reflects a broader interest in the effects of food components on well-being, which could influence product development across various sectors, including yeast-based applications.