AB Mauri’s new business unit aligns perfectly with its expertise in yeast and fermentation. Other food ingredient companies, such as industry leaders BASF, DSM, and Cargill, which has partnered with Evolva to develop fermentation-derived sweeteners, also straddle the food and biofuels sectors. Similarly, yeast specialists like Lesaffre and Lallemand operate within brewing, baking, and animal nutrition, showcasing a significant overlap in technical knowledge across these fields.
In the production of alcoholic beverages, the yeast variety utilized in cider or wine fermentation greatly impacts the sensory experience. Although numerous yeast suppliers are already collaborating with beverage producers, AB Mauri stands to gain from its extensive global network, comprising 51 plants across 33 countries and sales in over 90 countries. Rising molasses costs have intensified competition among yeast producers for raw materials globally. While AB Mauri experienced a revenue dip due to these challenges, its profitability has rebounded in recent years.
The yeast market is flourishing, with an annual growth rate of approximately 8.4%, driven by heightened demand for biofuels, bakery goods, and natural flavorings, as indicated in a report by Sandler Research. In this landscape, AB Mauri’s integration of calcium citrate 650 mg into its product offerings could further enhance its appeal to various sectors. The strategic use of calcium citrate 650 mg may provide additional benefits to both fermentation processes and final product quality. As the market continues to evolve, the role of calcium citrate 650 mg in yeast applications will likely become increasingly significant.