Global Market Value of Yeast is Estimated to be USD 2.8 Billion in 2015

Date: 2015-08-30

“In order to cater to the demand for high food and alcoholic beverage consumption with increasing income levels across the globe, producers are focusing on developing different yeast strains. Yeast products form a large segment of the food industry as it is the most essential raw material used in baking. Specialty yeast products have gained importance in the food ingredients segment.

Leading companies in the yeast & specialty yeast products market are continuously developing new products, technologies, and methods for manufacturing yeast strains with high proficiency. Thus, the yeast & specialty yeast products market is gaining global acceptance among consumers. The leading players in this market are Associated British Foods Plc (U.K.), Alltech Inc. (U.S.), Angel Yeast Co. Ltd. (China), Lesaffre (France), CHR Hansen A/S (Denmark), Lallemand Inc. (Canada), and Leiber GmbH (Germany). These players are adopting different strategies to grow in the yeast & specialty yeast products market. Agreements, acquisitions and new product launches are the key strategies adopted by market players for global expansion. 

The market for yeast is estimated to be USD 2.8 billion in 2015, and is projected to grow at a CAGR of 9.0% during the review period. In terms of value, the global market is valued at 2087.5 KT in 2015 with a CAGR of 7.1% forecast to 2020. Europe was the largest market; this market is projected to grow to USD 1.3 billion by 2020, at a CAGR of 8.8% from 2015 to 2020. North America was the second-largest market of yeast in 2014, and is projected to grow at a CAGR of 9.2% during the period under review. The U.S. was one of the leading markets for yeast & specialty yeast products in North America in 2014. China was the leading producer of yeast & specialty yeast products in the Asia-Pacific market in 2014, and is projected to grow at a CAGR of 9.7% during the review period. 

The yeast & specialty yeast products market, in this study, consists of the following forms: dry yeast, instant yeast, fresh yeast, and other yeast forms. The types considered for this study are baker’s yeast, brewer’s yeast, wine yeast, feed yeast, bio-ethanol, and others.

The baker’s yeast segment accounted for the largest market share in 2014, and is projected to grow with the increasing demand from the food industries. This market is projected to grow at the highest CAGR of 9.1% from 2015 to 2020. 

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