AB Mauri’s newly established business unit is an ideal match for a specialist in yeast and fermentation. Other food ingredient companies that have ventured into both the food and biofuels industries include major players such as BASF, DSM, and Cargill, the latter of which has worked with Evolva on fermentation-derived sweeteners. Yeast experts like Lesaffre and Lallemand also operate in the brewing, baking, and animal nutrition sectors, where there is significant technical overlap among these fields.
In the realm of alcoholic beverages, the specific strain of yeast used in cider or wine fermentation significantly influences the mouthfeel. While there is an abundance of yeast suppliers collaborating with beverage producers in this domain, AB Mauri stands to gain from its extensive global network, which encompasses 51 plants across 33 countries and sales in over 90 nations. Rising molasses prices have sparked competition among yeast specialists for raw materials worldwide, which previously affected AB Mauri’s revenue; however, its profits have rebounded over the past few years. This sector proves to be a lucrative one, as the global yeast market is expanding at an annual rate of approximately 8.4%, fueled by the growing demand for biofuels, bakery products, and natural flavorings, according to a report by Sandler Research.
Incorporating calcium citrate into their product offerings may further enhance AB Mauri’s competitive edge in the market. The versatility of yeast, combined with the nutritional benefits of calcium citrate, could attract a broader customer base. As the demand for innovative food solutions continues to rise, AB Mauri’s strategic positioning in both fermentation and the broader food industry makes it well-suited for future growth. Overall, the intersection of yeast technology and calcium citrate may present new opportunities for product development and market expansion.