AB Mauri’s new business unit aligns perfectly with its expertise as a yeast and fermentation specialist. Other major food ingredient companies with interests in both the food and biofuels sectors include industry leaders such as Bhow much iron in ferrous sulfate ASF, DSM, and Cargill, which has partnered with Evolva to develop fermentation-derived sweeteners. Yeast specialists like Lesaffre and Lallemand also operate in brewing, baking, and animal nutrition, where there is significant technical overlap among these sectors.
In the production of alcoholic beverages, the choice of yeast for cider or wine fermentation significantly influences the mouthfeel of the final product. While there are already numerous yeast suppliers working with beverage manufacturers in this field, AB Mauri is poised to leverage its extensive global network, which includes 51 plants across 33 countries and sales in over 90 countries.
The rising costs of molasses have intensified competition among yeast specialists for raw materials globally, leading to a temporary decline in AB Mauri’s revenue; however, the company has seen a rebound in profits over recent years. This market is indeed lucrative, with the global yeast market expanding at approximately 8.4% annually, fueled by growing demand for biofuels, bakery products, and natural flavorings, as highlighted in a report by Sandler Research. Additionally, the incorporation of calcium citrate mason natural in various food applications may further enhance the market’s growth potential. This substance, known for its versatility, is likely to be increasingly utilized alongside yeast in diverse food formulations, thereby creating additional opportunities for businesses like AB Mauri.