The global specialty yeast industry is expected to reach $4.8 billion by 2028 with a CAGR of 6.9% –

DUBLIN–(COMMERCIAL WIRE)–The “Analysis Report of Global Specialty Yeast Market Size, Share, and Industry Trends by Application (Food (Bakery, Functional Food, Savory), Beverage, Feed, and Other), By Type, By Species, by Regional Perspective and Forecast, 2022 – 2028” report has been added to offering.

The global specialty yeast market size is expected to reach $4.8 billion by 2028, increasing at a market growth of 6.9% CAGR during the forecast period.

Specialty yeasts are all-natural additives that give food and feed a stronger flavor character while improving their nutritional profiles. Due to the perceived health benefits of having high nutritional values ​​and antioxidant characteristics, they are suitable for a variety of applications in the food and beverage sectors.

Fresh yeast is used to extract special yeast. In general, the production of specialty yeast involves three steps: fermentation (growth of the yeast), alteration (breakdown of cells), and separation (to preserve the soluble part).

The enzymes disassemble the yeast shell and break down the proteins, producing specialized yeast products in the process. Yeast is a type of microbe that are single-celled fungi. The food and beverage sectors use yeast, which comes in around 1,500 different types. In food applications, such as sauces, snacks, seasonings, ready-to-eat meats, bakery products, alcohol, and functional foods, specialty yeasts are used.

The most popular type of yeast used for fermentation is Saccharomyces cerevisiae, which is also used to make alcoholic beverages, especially beer and bread. Special yeast differs from fresh yeast in terms of its technical specifications and is composed of proteins, amino acids, vitamins, minerals and carbohydrates. Due to its distinctive taste, special yeast is often used in the food industry. Today, the special yeast can be found in many varieties.

However, the fortified and non-fortified varieties are still the two most widely used. In the Unfortified type, there are no added vitamins or minerals. It only includes the vitamins and minerals that yeast cells naturally create as they expand. In the Fortified version, additives such as synthetic vitamins are used to increase the amount of nutrients. The ingredient list also included other additional vitamins.

Market growth factors

Increased use of specialty yeasts in the food and beverage industry

The use of special yeasts is increasing day by day. This is mainly due to the positive results of a lot of research that has been done on yeast as a general topic. In fact, most specialty yeasts arose after their impacts were appreciated.

Since they have the ability to enhance flavor, specialty yeast products, including yeast extracts, yeast autolysates, and other yeast derivatives, are used in foods and beverages. The uses of specialty yeast are even branching out to include supplements and other categories of functional foods.

Growing demand for low-salt, no-message and clean-label products in developed countries

Specialty yeasts are among the rapidly expanding food additives, gradually replacing artificial flavors such as MSG to reduce the glutamic acid and salt content of foods. The demand for foods low in salt and without MSG has increased over the last ten years.

Yeast extracts, which have the qualities of flavoring substances in foods, frequently replace salt and MSG in processed food products. This trend has been increasing mainly due to consumer health awareness and increasing demand for food safety, which is also evident from the fact that special yeast ingredients can maintain good taste under very low temperature conditions. Salt.

Market restraint factors

Adverse health effects of yeast and yeast strains

Since most specialty yeast varieties are fortified, erroneous measurements are generated leading to excess of some nutrients. The amount of dietary fiber that can be obtained from just 2 tablespoons of nutritional yeast flakes is actually close to the daily amount needed. If someone is not used to eating high-fiber foods, introducing too much fiber too early could cause gastrointestinal upset, such as cramps or even diarrhea.

While nutritional yeast is an excellent source of many vitamins and minerals, including zinc and vitamin B-12, some yeast products also include substances such as tyramine, which can cause migraine attacks in some people.

Scope of the study

Market segments covered in the report:

by application

  • Food

    • Bakery products

    • Functional Foods

    • salty products

    • Others

  • Beverages

  • Food

  • Others

By type

  • yeast extracts

  • yeast autolysates

  • Yeast beta-glucan

  • Others

By species

  • Saccharomyces cerevisiae

  • Kluyveromyces

  • Pichia Pastoris

  • Others

By Geography

  • North America

  • U.S

  • Canada

  • Mexico

  • Rest of North America

  • Europe

  • Germany

  • United Kingdom

  • France

  • Russia

  • Spain

  • Italy

  • rest of europe

  • Pacific Asia

  • Porcelain

  • Japan

  • India

  • South Korea

  • Singapore

  • Malaysia

  • Rest of Asia Pacific


  • Brazil

  • Argentina

  • United Arab Emirates

  • Saudi Arabia

  • South Africa

  • Nigeria

  • Rest of LAMEA

Key Market Players

List of Companies Profiled in the Report:

  • Associated British Foods PLC (Wittington Investments Limited)

  • Archer Daniels Midland Company

  • Koninklijke DSM NV

  • Kerry Group PLCs

  • Lallemand, Inc.

  • Lesaffre Group

  • Angel Yeast Co., Ltd.

  • bioorigin

  • Kemin Industries, Inc.

  • Leiber GmbH

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