Yeasts, Yeast Extracts, Autolysates and Related Products: The Global Market

 Published On: Aug, 2017 |    No of Pages: 110 |  Published By: BCC Research-JT Gabrielsen Consulting LLC Research | Format: PDF
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The global market for yeast products reached nearly $7.1 billion in 2016. This market is expected to grow to nearly $7.6 billion in 2017 and $10.7 billion by 2022, with a compound annual growth rate (CAGR) of 7.1% from 2017 to 2022.

Report Includes

-An overview of the global production and use of yeast and yeast-derived products.
-Analyses of global market trends, with data from 2016, estimates for 2017, and projections of CAGRs through 2022.
-Reviews the global yeast industry with emphasis on nine different types of yeast and yeast–derived products: Beer yeast, wine yeast, yeast for bioethanol manufacturing, baker’s yeast, yeast as a byproduct of industrial processes, mineral yeast used in feed and food supplements, active probiotic yeast used in feed and food supplements, yeast cell wall extracts (mannans and beta-glucans), and yeast autolysates as fermentation starters and as flavor enhancers.
-The most up-to-date information on quantities of different types of yeast manufactured, on price developments and market values, as well as on industry structures.
-Discussion of historic developments and specific production technologies.
-Comprehensive company profiles of major players in the industry.

Yeast manufacturing is a multibillion-dollar business, and it is not only beer and baker’s yeast that generate high turnovers. The spirit industry is also a major consumer of yeast and feed yeast, cell wall components, yeast for bioethanol manufacturing, active live–yeast and mineral yeasts. The growth in demand for autolysates has been rapid: these products are not only used as protein components in other fermentations and cell cultures but increasingly as substitutes for monosodium glutamate and thus as flavor enhancers. In some countries autolysates are marketed as natural, vegetarian spreads of high nutritional value.

Yeast products are available in many different forms, such as cream yeast, block yeast, dried yeast or dried instant yeast. Manufacturing different types entails different costs but at the same time offers options for diversification and for trade in different markets.

Historically, yeast factories were found in virtually every country that used yeast either for beer manufacturing, for the production of bread and bakery products or for feeding. Due to price pressure, a consolidation during the 1980s and 1990s resulted in the shutdown of many small yeast factories in a number of countries and in the concentration of the global markets in the hands of a few players. In the last few years, however, this trend appears to be reversing, and countries that previously abandoned yeast production are now reconsidering, as they realize the strategic importance of yeast in the production of bread and the provision of a protein source for livestock; ultimately contributing to an increasing independence from imports.

Study Goals and Objectives

This report is an update of the BCC Research report, CHM053B Yeasts, Yeast Extracts, Autolysates and Related Products: The Global Market, which was published in 2014. BCC’s goal in publishing this updated report is to provide the reader with the most up-to-date information available on this important industry.

The updated report’s specific objectives support this broad goal. These objectives include analyzing production costs, market sizes, applications, price trends and market values for different yeast types and other factors that shaped the yeast industry as it exists today and will affect it in the future through 2022.

Scope of Report

The report starts by characterizing yeast products and by explaining the terminology used in the yeast industry. Production processes are described, mass balances established and investment and production costs discussed. These introductory chapters are followed by extensive descriptions of the different yeast markets. For each product, the rationale for using yeast in a specific application is given, historic consumption data are provided, which together with average market prices allow the calculation of market values and their developments. Forecasts are partly based on historical trends but also consider changes in underlying supply and demand relationships. Market forecasts are provided through 2022,including for volumes, prices and values. The industry section profiles the competitive environment and establishes in quantitative form yeast value chains before major players are characterized.

Information Sources

Both primary and secondary research methodologies were used in preparing this study. The findings and conclusions of this report are based on information gathered from developers, vendors, and users of yeast products for commercial applications. Interview data were combined with information gathered through an extensive review of secondary sources such as trade publications, trade associations, company literature, and online databases to produce the market estimates contained in this report.


The base year for analysis and projection is 2016. With 2016 as a baseline, market projections were developed for 2017 through 2022. The projections are based on a combination of a consensus among the primary contacts combined with BCC’s understanding of the key market drivers and their impact from both an historical and analytical perspective.

The specific assumptions and the approach BCC used to develop the projections (both near/mid-term and long-term) for each application are documented in detail under the various segments addressed. This way, readers can see how the market estimates were developed and, if they so desire, can test the impact on the final numbers of changing assumptions regarding matters such as the date of regulatory approval.

All dollar projections presented in this report are in 2016 constant dollars.

Geographic Breakdown

Historical data on yeast consumption are provided for major geographic markets, including Europe, North America, Latin America, China, Asian countries other than China, and the rest of the world. The report also analyzes future trends in the global consumption of different yeast products.
Chapter 1: Introduction 1
Study Goals and Objectives 1
Scope of Report 1
Information Sources 2
Methodology 2
Geographic Breakdown 2
Analyst's Credentials 6
Related BCC Research Reports 6

Chapter 2: Summary and Highlights 8

Chapter 3: Market and Technology Background 11
History and Elementary Characteristics of Yeast 11
Terminology 12
Manufacturing of Yeast 14
Overview and Principles 14
Equipment for and Dimensioning of Yeast Production Facilities 16
Labor and Utilities 24
Total Costs of Yeast Production 26
Standard Process for Preparing Different Yeast Extracts 27

Chapter 4: Yeast Industry Products and Markets 31
Brewer’s Yeast 31
Historic Review and Basics of Brewing 31
Global Beer Consumption Trends 32
Beer Yeast Consumption 34
Pricing 37
Market Value 39
Wine-Making Yeast 41
Historic Review and Basics of Wine Making 41
Global Wine Consumption Trends 42
Wine Yeast Consumption 46
Pricing 48
Market Value 49
Yeasts for Spirits and Liqueurs 50
Principles and Overview 50
Spirit Consumption Trends 52
Spirit Yeast Consumption 53
Prices and Market Value 54
Bioethanol Yeast 55
Historic Review and Basics of Bioethanol Manufacturing 55
Development of Global Bioethanol Production 58
Yeast Consumption for Bioethanol Production 59
Pricing 61
Market Value 62
Baker’s Yeast 63
Historic Review and Basics of Baking 63
Development of Global Baker’s Yeast Applications 64
Baker’s Yeast Consumption 68
Pricing 72
Market Value 73
Feed Yeasts 75
Classification and Overview 75
Yeasts Produced as Byproducts from Industrial Processes 75
Development of Consumption 78
Pricing 80
Market Value 80
Active (Live) Yeasts 82
Product Characteristics 82
Consumption Trends 84
Pricing 85
Market Value 86
Mineral Yeasts and Proteinates 87
Product Characteristics 87
Consumption Trends 89
Pricing 91
Market Value 91
Yeasts as Food Supplements 92
Classification and Overview 92
Consumption Trends 93
Pricing 95
Market Value 96
Products from the Decomposition of Yeast Cells 98
Mannan Oligosaccharides 99
Beta–Glucans 103
Yeast Extracts and Autolysates 107
Characteristics and Overview 107
Flavor Enhancers 108
Consumption Trends 110
Pricing 112
Market Value 113

Chapter 5: Yeast Industry Structure 115
Competitive Environment 115
Regional Distribution of Yeast Factories 116

Chapter 6: Company Profiles 119
About BCC Research 124
About BCC Research 125
BCC Membership 125
BCC Custom Research 125

List of Tables

Summary Table: Global Market for Yeast Products, by Type, Through 2022 ($ Millions) ....... 8
Table 1 Carbohydrate Source Alternatives to Molasses, by Type of Yeast ......... 11
Table 2 Properties of Commercial Yeast Forms .......... 16
Table 3 Typical Machinery and Equipment Used for the Production of Cream, Cake, and Active Dry Yeast........... 18
Table 4 Typical Raw Materials and Chemicals Required for the Production of Yeast (Ton/Ton Yeast Dry Matter) ........ 20
Table 5 Constituent Elements of Different Types of Molasses ..... 21
Table 6 Use of Global Molasses Consumption Segment, 2016 (Million Tons/%) ......... 22
Table 7 Materials Costs for a Typical Yeast Plant, 2016 ($ per Ton/%)............. 24
Table 8 Typical Utility and Labor Costs for a Yeast Plant in Europe with an Annual Capacity of 10,000 Tons, 2016 ............ 25
Table 9 Typical Utility and Labor Costs for a Yeast Plant in Asia with an Annual Capacity of 10,000 Tons, 2016........... 26
Table 10 Total Costs of Yeast Production in Europe and in Asia for a Yeast Plant with 10,000 Tons Capacity, 2016 ............ 26
Table 11 Typical Composition of a Standard Yeast Autolysate Prepared by the Salt Process ................... 28
Table 12 Per Capita Beer Consumption Trends in Selected Countries, 2008 and 2015 (Liters/Capita) ... 33
Table 13 Global Beer Consumption Trends, by Region, 2009 and 2015 (Billion Hectoliters/%) .............. 34
Table 14 Typical Data Sheet for Beer Yeast ....... 34
Table 15 Global Market for Commercially Traded Beer Yeast, Through 2022 ($ Millions) ...................... 40
Table 16 Global Beer Yeast Market, by Region, Through 2022 ($ Millions) ............. 40
Table 17 Per Capita Wine Consumption in Selected Countries, 2009 vs. 2015 (Liters/Capita) ................ 43
Table 18 Global Wine Consumption Trends, by Region, Through 2015 (Million Hectoliters) .................. 44
Table 19 Global Wine Yeast Consumption, by Region, 2015 (Million Metric Tons/%) ............................. 47
Table 20 Typical Data Sheet for Wine Yeast .......... 48
Table 21 Global Market for Commercially Traded Wine Yeast, Through 2022 (Thousand Metric Tons/ $/kg /$ Millions) ........ 50
Table 22 Global Market for Commercially Traded Spirits Yeast, Through 2022 (Thousand Metric Tons/ $/Metric Ton /$ Millions) ......... 55
Table 23 Global Market for Commercially Traded Ethanol Yeast, Through 2022 ($ Millions) .................. 63
Table 24 Bread Consumption in Selected European Countries, 2008 and 2013 (Kg/Capita) ................... 65
Table 25 Typical Data Sheet for Instant Dry Baker’s Yeast.......... 69
Table 26 Global Bakery Yeast Consumption, by Region, 2015 (Million Metric Tons) ............................... 70
Table 27 Global Market for Commercially Traded Baker’s Yeast, Through 2022 ($ Millions) ................... 74
Table 28 Typical Composition of Spent Brewer’s Yeast (%) .... 76
Table 29 Typical Composition of Fresh Vinasse from Ethanol Production (%) ... 77
Table 30 Yeast Produced as Byproducts of Industrial Processes and Consumed in Animal Feed Applications, 2015 (Million Metric Tons) ............ 79
Table 31 Market for Yeast Produced as Byproducts of Industrial Processes and Consumed in Animal Feed Applications, 2016 (Million Metric Tons/$ Millions).......... 81
Table 32 Global Market for Animal Feed Applications for Yeasts Produced as a Byproduct of Industrial
Processes, Through 2022 (Thousand Metric Tons/ $/Metric Ton /$ Millions) ........ 82
Table 33 Typical Data Sheet of an Active Live Yeast Culture Product ................. 83
Table 34 Global Market for Commercially Traded Live Feed Yeasts, Through 2022 (Thousand Metric Tons/ $/Metric Ton /$ Millions) ......... 87
Table 35 Typical Characteristics of Metal Yeasts ............... 88
Table 36 Global Consumption Trends of Mineral Yeasts and Proteinates, 1990-2013 (Thousand Tons) .. 89
Table 37 Global Market for Mineral Yeasts and Proteinates, Through 2022 (Thousand Metric Tons/ $/Metric Ton /$ Millions) 92
Table 38 Characteristics of Commercially Available Food Supplement Yeast Products 93
Table 39 Global Market for Food Supplement Yeasts, Through 2022 (Thousand Metric Tons/ $/Metric Ton /$ Millions) 98
Table 40 Bacteria Suppressed and Promoted by Mannan Oligosaccharides in the Digestive Tract of Monogastric Animals 100
Table 41 Data Sheet of Typical Mannan-Glucan Oligosaccharide Feed Additive Product 100
Table 42 Global Market for Commercially Traded Mannan Oligosaccharides, Through 2022 (Thousand Metric Tons/ $/Metric Ton /$ Millions) 103
Table 43 Potential Applications of Beta-Glucans 104
Table 44 Analytical Data for Typical Commercial Glucan Products for Food and Feed Use 105
Table 45 Global Market for Yeast-based Commercial Beta-Glucan Products, Through 2022 (Thousand Metric Tons/ $/Metric Ton /$ Millions) 107
Table 46 Amino Acid, Vitamin, and Mineral Content of Typical Autolysates for Fermentation 108
Table 47 Analytical Data Sheet of Typical Flavor-Enhancing Autolysates (%) 109
Table 48 Typical Applications of Autolysates as Flavor Enhancers in Human and Pet Foods (%) 109
Table 49 Typical Effects Resulting from the Addition of Yeast Extracts to Food Products 110
Table 50 Global Market for Yeast Autolysates, Through 2022 (Thousand Metric Tons/ $/Metric Ton /$ Millions) 113

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