SYS-CON MEDIA Authors: Doug Masi, Mat Mathews, PR.com Newswire, David Smith, Tim Crawford

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

NEW YORK, Aug. 11, 2014 /PRNewswire/ -- Reportlinker.com announces that a new market research report is available in its catalogue:

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

http://www.reportlinker.com/p0236237/Yeasts-Yeast-Extracts-Autolysates-and-Related-Products-The-Global-Market.html

This BCC Research report analyzes different markets and their dynamics, production costs and the competitiveness of yeast production in different geographical regions. It also describes influencing factors and important framework conditions that led to the current industry structure, and extrapolates trends through 2019.

Use this report to:
- Review the markets for important applications of yeasts and yeast derivatives.
- Receive information on the market dynamics of the most important cost factors and to relate investment and production costs to the general economic frame in various
geographic regions.
- Receive information on market sizes, application structures, price trends and market values for different yeast types
- Describe influencing factors and important framework conditions that have led to the current industry structure
- Learn about the history and elementary characteristics of yeast.

Highlights
- The global market for yeast products reached $5.8 billion in 2013. This market is expected to grow to $9.2 billion in 2019, with a CAGR of 7.9% from 2013 to 2019.
- The baker's yeast market reached $.3.2 billion in 2013. This market is expected to grow to nearly $4.8 billion in 2019, with a CAGR of 6.7% from 2013 to 2019.
- The spirits yeasts market reached $230 million in 2013. This market is expected to grow to $465 million in 2019, with a CAGR of 12.4% from 2013 to 2019.

INTRODUCTION

STUDY GOALS AND OBJECTIVES
This report is an update of the BCC Research report, CHM053A Yeasts, Yeast Extracts, Autolysates and Related Products: The Global Market, which, in 2010, was one of the
first studies to investigate the global fermentation industry and provide concrete market-related data. The report reviewed the markets for important applications of yeasts and yeast derivatives and provided an outline for future developments through 2015. As the use of yeasts in a number of different applications is becoming more and more
prominent, an update became necessary in order to provide the most recent information about yeast markets and their dynamic and driving forces. This update also completes and amends the previous report and thus is even more comprehensive.

An additional chapter on the use of yeast in the preparation of spirits and alcoholic beverages other than wine and beer was added and, preceding the analysis of the different markets, a chapter discussing manufacturing costs of yeast is provided in order to facilitate right from the beginning the understanding of the competitive
environment in which that industry operates. Although yeast manufacturing is a standard procedure, details on production costs, investment requirements and management procedures of yeast plants are rarely published. Therefore this report also describes in quantitative form, production costs for yeast, highlights the market dynamics of the most important cost factors and relates investment and production costs to the general economic frame in various geographic regions.

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 is unprecedented: These products are not only used as protein components in other fermentations and cell cultures but increasingly appreciated as substitutes for monosodium– glutamate and thus as flavor enhancers. In a number of countries autolysates are on the market and propagated 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 are offering 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. However, in the last
few years 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.

Overall, the report attempts to describe systematically and in detail an industry that, so far, is not monitored intensively. This refers not only to different markets and their
dynamics but also to production costs and the competiveness of yeast production in different geographical regions. The analysis concentrates on the structure of yeast
markets in the year 2013 and extrapolates trends through 2019.

REASONS FOR DOING THE STUDY
The report reviews the global yeast industry with emphasis on the following 10 different types of yeast, yeast derived products and applications:
- Beer yeast.
- Wine yeast.
- Yeast used in the manufacturing of spirits and liquors.
- Yeast for bioethanol manufacturing.
- Baker's yeast.
- Yeast as a byproduct from industrial processes.
- Mineral yeasts used in feed and food supplements.
- Active probiotic yeasts used in feed and food supplements.
- Yeast cell walls and extracts thereof: mannans and beta–glucans.
- Yeast autolysates as fermentation starters, flavor enhancers and spreads.

The report provides the most up–to–date information on production costs, market sizes, application structures, price trends and market values for different yeast types and
describes influencing factors and important framework conditions that led to the current industry structure. The information provided enables the reader to understand
the industry in general and grants a particular insight into the world of yeast as intermediates and as end products. The report is designed to assist decision makers in the fermentation industry by providing background information to be considered and to be used in strategy formulation and in decision making on plant expansions and diversifications. The report shall help the reader to understand that yeast manufacturing is a large, global and technically demanding business with some commodity characteristics that, under specific conditions, still allows the generation of substantial margins, occasionally higher than those typical for other fermentation productions, food and chemical ingredients.

SCOPE OF REPORT
The report starts by characterizing yeast products and by setting the terminology used in the world of yeast. Production processes are shown, 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 typical market prices allow the calculation of market values and
their developments. Forecasts are not only linearly derived from historic data but consider developments of framework conditions. Predictions are provided through 2019 for volumes, prices and values. The industry section starts by profiling the competitive environment and by establishing in quantitative form yeast value chains before major players are characterized.

METHODOLOGIES
- The methodology applied in this report is based on:
- Providing a glossary and a systematic way to better understand the terminology used by the yeast industry.
- Outlining production processes for yeast, the provision of mass flows and elucidating investment and production costs.
- Reviewing market developments for each type of yeast in order to better understand the current situation and positions in specific application sectors.
- Analyzing and describing consumption of different types of yeast for the past 10 to 20 years and profiling the current geographical consumption pattern.
- Discussing prices and price developments in the context of volume growth, competition and of socio–economic framework conditions.
- Providing market outlooks through 2019.
- Profiling major players in the global yeast business, analyzing their strategies and objectives.
- Providing a picture of the current regional distribution of yeast manufacturing and the structure of the yeast value chain, offering the basis for considerations about future
investments.

INFORMATION SOURCES
There is abundant information available on the use of yeast. Data on yeast processes, on prices and on interrelationships between technology, markets and consumers are
rare. Such data however are thought to be essential for understanding the dynamics of the existing yeast markets and for assessing the potential that the industry appears to
offer. It is the established intimate relationships between relevant companies and the author of this study that provides the basis for the high value of this report.
TABLE OF CONTENTS
CHAPTER 1 INTRODUCTION 2
STUDY GOALS AND OBJECTIVES 2
REASONS FOR DOING THE STUDY 3
SCOPE OF REPORT 4
METHODOLOGIES 4
INFORMATION SOURCES 4
ANALYST'S CREDENTIALS 5
RELATED BCC RESEARCH REPORTS 5
BCC RESEARCH WEBSITE 5
DISCLAIMER 5
CHAPTER 2 SUMMARY 7
SUMMARY TABLE GLOBAL MARKET VALUE FOR YEAST PRODUCTS, BY TYPE,
THROUGH 2019 ($ MILLIONS) 8
FIGURE 01 MARKET VALUE OF YEAST PRODUCTS BY REGION, 2013 ($ MILLIONS) 8
FIGURE 02 RELEVANCE OF APPLICATION SECTORS FOR THE GLOBAL YEAST
MARKETS, 2013 (%) 9
FIGURE 03 GLOBAL MARKET VALUE FOR YEAST PRODUCTS, BY TYPE, 2013 AND
2019 ($ MILLIONS) 9
CHAPTER 3 BASICS OF YEAST PRODUCTION 12
HISTORY AND ELEMENTARY CHARACTERISTICS OF YEAST 12
TABLE 1 CARBOHYDRATE SOURCE ALTERNATIVES TO MOLASSES BY TYPE OF
YEAST 12
TERMINOLOGY 13
MANUFACTURING OF YEAST 15
OVERVIEW AND PRINCIPLES 15
FIGURE 1 FLOW CHART FOR THE PRODUCTION OF YEAST BIOMASS 16
TABLE 2 `PROPERTIES OF COMMERCIAL YEAST FORMS 16
EQUIPMENT FOR AND DIMENSIONING OF YEAST PRODUCTION FACILITIES 17
TABLE 3 TYPICAL MACHINERY AND EQUIPMENT USED FOR THE PRODUCTION OF
CREAM, CAKE AND ACTIVE DRY YEAST 19
Investments 19
FIGURE 2 INVESTMENT COSTS FOR A YEAST PLANT (DRY MATTER EQUIVALENTS)
IN RELATIONSHIP TO ANNUAL CAPACITY, 2013 (TONS, DRY YEAST) 20
Operation 21
Raw Materials 21
TABLE 4 TYPICAL RAW MATERIALS AND CHEMICALS REQUIRED FOR THE
PRODUCTION OF YEAST (TON/TON YEAST DRY MATTER) 21
Molasses 22
TABLE 5 CONSTITUTING ELEMENTS OF DIFFERENT TYPES OF MOLASSES 22
TABLE 6 USE OF GLOBAL MOLASSES CONSUMPTION SEGMENT, 2013 (MILLION
TONS/%) 23
FIGURE 3 DEVELOPMENT OF GLOBAL MOLASSES PRICES 23
Other Ingredients 24
TABLE 7 MATERIAL COSTS FOR A TYPICAL YEAST PLANT, 2013 ($/TON,%) 25
LABOR AND UTILITIES 25
TABLE 8 TYPICAL UTILITY AND LABOR COSTS FOR A YEAST PLANT IN EUROPE WITH
AN ANNUAL CAPACITY OF 10,000 TONS, 2013 26
TABLE 9 TYPICAL UTILITY AND LABOR COSTS FOR A YEAST PLANT IN ASIA WITH AN
ANNUAL CAPACITY OF 10,000 TONS, 2013 27
TOTAL COSTS OF YEAST PRODUCTION 27
TABLE 10 TOTAL COSTS OF YEAST PRODUCTION IN EUROPE AND IN ASIA FOR A
YEAST PLANT WITH 10,000 TONS CAPACITY, 2013 27
STANDARD PROCESS FOR PREPARING DIFFERENT YEAST EXTRACTS 28
TABLE 11 TYPICAL COMPOSITION OF A STANDARD YEAST AUTOLYSATE PREPARED
BY THE SALT PROCESS 28
FIGURE 4 PROCESSING YEAST TO DIFFERENT EXTRACTS 29
CHAPTER 4 YEAST INDUSTRY STRUCTURES AND MARKETS 31
BREWER'S YEAST 31
HISTORIC REVIEW AND BASICS OF BREWING 31
DEVELOPMENT OF GLOBAL BEER CONSUMPTION 32
FIGURE 5 DEVELOPMENT OF GLOBAL BEER CONSUMPTION, 1993–2013 (BILLION
HECTOLITERS) 32
TABLE 12 DEVELOPMENT OF PER-CAPITA BEER CONSUMPTION IN SELECTED
COUNTRIES, 2008 AND 2013 (LITER/CAPITA) 33
TABLE 13 GLOBAL BEER CONSUMPTION BY REGION, 2009 AND 2013 (BILLION
HECTOLITERS/%) 33
BEER YEAST CONSUMPTION 34
TABLE 14 TYPICAL DATA SHEET FOR BEER YEAST 34
FIGURE 6 DEVELOPMENT OF GLOBAL BEER YEAST CONSUMPTION, 1993-2013
(THOUSAND TONS) 35
FIGURE 7 GLOBAL COMMERCIALLY TRADED BEER YEAST CONSUMPTION BY
REGION, 2009 AND 2013 (THOUSAND METRIC TONS) 35
FIGURE 8 STRUCTURE OF GLOBAL COMMERCIALLY TRADED BEER YEAST
CONSUMPTION BY REGION, 2013 (%) 36
PRICE DEVELOPMENTS AND STRUCTURE 37
SUMMARY FIGURE 37
FIGURE 9 RELATIONSHIP BETWEEN MOLASSES AND BEER YEAST PRICE ($/TON) 37
FIGURE 10 DEVELOPMENT OF GLOBAL BEER YEAST PRICES, 1993-2013 ($/TON) 38
MARKET VALUE 39
TABLE 15 DEVELOPMENT OF THE MARKET VALUE OF BEER YEAST BY REGION,
2009 AND 2013 ($ MILLIONS/%) 39
FIGURE 11 STRUCTURE OF MARKET VALUE OF COMMERCIALLY TRADED BEER
YEAST BY REGION, 2013 (%) 39
FUTURE DEVELOPMENTS 40
TABLE 16 DEVELOPMENT OF MARKET STRUCTURE FOR COMMERCIALLY TRADED
BEER YEAST THROUGH 2019 41
WINE-MAKING YEAST 41
HISTORIC REVIEW AND BASICS OF WINE MAKING 41
DEVELOPMENT OF GLOBAL WINE CONSUMPTION 43
FIGURE 12 DEVELOPMENT OF GLOBAL WINE CONSUMPTION, 1993-2013 (MILLION
TONS) 43
TABLE 17 TYPICAL PER-CAPITA WINE CONSUMPTION IN SELECTED COUNTRIES
2009 AND 2013 (LITER/CAPITA) 44
TABLE 18 DEVELOPMENT OF GLOBAL WINE CONSUMPTION BY REGION, THROUGH
2013 (MILLION METRIC TONS) 45
FIGURE 13 DEVELOPMENT OF GLOBAL WINE CONSUMPTION AND PRODUCTION,
1993-2013 (MILLION TONS) 45
FIGURE 14 STRUCTURE OF WINE PRODUCTION BY REGION, 2013 (%) 46
WINE YEAST CONSUMPTION 47
FIGURE 15 DEVELOPMENT OF GLOBAL WINE YEAST CONSUMPTION, 1993-2013
(THOUSAND TONS) 47
TABLE 19 GLOBAL WINE YEAST CONSUMPTION BY REGION, 2013 (MILLION METRIC
TONS/%) 48
FIGURE 16 STRUCTURE OF GLOBAL WINE YEAST CONSUMPTION BY REGION, 2013
(%) 48
PRICE DEVELOPMENTS AND STRUCTURES 49
TABLE 20 TYPICAL DATA SHEET FOR WINE YEAST 49
FIGURE 17 DEVELOPMENT OF WINE YEAST PRICES, 1997-2013 ($/KG DRY
MATERIAL) 50
MARKET VALUE 51
FIGURE 18 DEVELOPMENT OF THE MARKET VALUE OF WINE YEAST, 1997-2013 ($
MILLIONS) 51
FUTURE DEVELOPMENTS 51
TABLE 21 DEVELOPMENT OF MARKET STRUCTURE FOR COMMERCIALLY TRADED
WINE YEAST, THROUGH 2019 53
YEASTS FOR SPIRITS AND LIQUEURS 53
PRINCIPLES AND OVERVIEW 53
DEVELOPMENT OF SPIRIT CONSUMPTION 54
FIGURE 19 DEVELOPMENT OF SPIRIT CONSUMPTION (EXPRESSED AS PURE
ALCOHOL), 1999-2013 (MILLION M3 PURE ALCOHOL 55
FIGURE 20 GEOGRAPHIC DISTRIBUTION OF GLOBAL SPIRIT PRODUCTION, 2013 (%) 56
SPIRITS YEAST CONSUMPTION 56
FIGURE 21 GEOGRAPHIC DISTRIBUTION OF SPIRIT YEAST CONSUMPTION, BY
REGION, 2013 (%) 57
PRICES AND MARKET VALUE 58
FUTURE DEVELOPMENTS 58
TABLE 22 DEVELOPMENT OF MARKET STRUCTURE FOR COMMERCIALLY TRADED
SPIRITS YEAST THROUGH 2019 58
BIOETHANOL YEAST 59
HISTORIC REVIEW AND BASICS OF BIOETHANOL MANUFACTURING 59
FIGURE 22 PRINCIPLE FLOW CHART FOR GRAIN-BASED BIOETHANOL
MANUFACTURING 60
DEVELOPMENT OF GLOBAL BIOETHANOL PRODUCTION 61
FIGURE 23 DEVELOPMENT OF GLOBAL BIOETHANOL PRODUCTION, 1998-2013
(MILLION CUBIC METERS) 61
FIGURE 24 DEVELOPMENT OF ETHANOL PRODUCTION IN SELECTED REGIONS,
2005-2013 (MILLION CUBIC METERS) 62
YEAST CONSUMPTION FOR BIOETHANOL PRODUCTION 63
FIGURE 25 DEVELOPMENT OF GLOBAL ETHANOL YEAST CONSUMPTION, 1993-2013
(MILLION CUBIC METERS) 64
FIGURE 26 GEOGRAPHIC DISTRIBUTION OF ETHANOL YEAST CONSUMPTION, 2013
(%) 64
PRICE DEVELOPMENTS AND STRUCTURES 65
FIGURE 27 PRICE DEVELOPMENT OF ETHANOL YEAST ($/TON), 1993-2013 ($/TON) 65
MARKET VALUE 66
FIGURE 28 MARKET VALUE OF ETHANOL YEAST BY REGION, 2013 (%) 66
FUTURE DEVELOPMENTS 66
TABLE 23 DEVELOPMENT OF MARKET STRUCTURE FOR COMMERCIALLY TRADED
ETHANOL YEAST THROUGH 2019 67
BAKER'S YEAST 68
HISTORIC REVIEW AND BASICS OF BAKING 68
DEVELOPMENT OF GLOBAL BREAD CONSUMPTION 69
TABLE 24 BREAD CONSUMPTION BY SELECTED EUROPEAN COUNTRIES, 2008 AND
2013 (KG/CAPITA) 69
FIGURE 29 DEVELOPMENT OF PER-CAPITA BREAD CONSUMPTION IN THE U.S.
1960-2013 (KG PER CAPITA) 70
FIGURE 30 STRUCTURE OF GLOBAL BREAD CONSUMPTION 2013 (%) 72
BAKER'S YEAST CONSUMPTION 73
TABLE 25 TYPICAL DATA SHEET FOR INSTANT DRY BAKER'S YEAST 74
TABLE 26 STRUCTURE OF GLOBAL BAKERY YEAST CONSUMPTION, 2013 74
FIGURE 31 STRUCTURE OF GLOBAL BAKER'S YEAST CONSUMPTION, 2013 (%) 75
FIGURE 32 DEVELOPMENT OF BAKER'S YEAST CONSUMPTION, 1993-2013
(THOUSAND METRIC TONS) 75
PRICE DEVELOPMENT AND STRUCTURES 76
FIGURE 33 DEVELOPMENT OF GLOBAL BAKER'S YEAST PRICES, 1993-2013 (%/TON) 77
MARKET VALUE 78
FIGURE 34 STRUCTURE OF BAKER'S YEAST MARKET VALUE BY REGION, 2013 ($
MILLIONS) 78
FUTURE DEVELOPMENTS 78
TABLE 27 DEVELOPMENT OF MARKET STRUCTURE FOR COMMERCIALLY TRADED
BAKER'S YEAST, THROUGH 2019 79
FEED YEASTS 80
CLASSIFICATION AND OVERVIEW 80
FIGURE 35 CLASSIFICATION OF FEED YEASTS 80
YEASTS AS BYPRODUCTS FROM INDUSTRIAL PROCESSES 80
Spent brewer's yeast 80
TABLE 28 TYPICAL COMPOSITION OF SPENT BREWER'S YEAST (%) 81
Torula Yeast 81
Yeast as a Residue from Ethanol Production Processes 82
TABLE 29 TYPICAL COMPOSITION OF FRESH VINASSE FROM ETHANOL
PRODUCTION 82
Other Yeast as Residue Form Agro–Industrial Processes 82
DEVELOPMENT OF CONSUMPTION 83
TABLE 30 PRODUCTION OF YEAST DERIVED AS BYPRODUCT FROM INDUSTRIAL
PROCESSES AND USED IN THE FEEDING INDUSTRY, 2013 (MILLION METRIC
TONS/%)
84
FIGURE 36 CONSUMPTION OF YEAST DERIVED AS BYPRODUCTS FROM INDUSTRIAL
PROCESSES BY REGION, 2013 (%) 85
PRICE DEVELOPMENTS 85
MARKET VALUE 85
TABLE 31 MARKET VALUE OF YEAST DERIVED AS A BYPRODUCT OF INDUSTRIAL
PROCESSES, 2013 ($ MILLIONS) 86
FIGURE 37 MARKET VALUE OF YEAST DERIVED AS A BYPRODUCT OF INDUSTRIAL
PROCESSES, BY REGION 2013 86
FUTURE DEVELOPMENT 87
TABLE 32 DEVELOPMENT OF MARKET STRUCTURE FOR COMMERCIALLY TRADED
YEAST AS BYPRODUCT FROM INDUSTRIAL PROCESSES, THROUGH 2019 87
ACTIVE (LIVE) YEASTS 87
PRODUCT CHARACTERISTICS 87
TABLE 33 TYPICAL DATA SHEET OF AN ACTIVE LIVE YEAST CULTURE PRODUCT 88
DEVELOPMENT OF CONSUMPTION 89
FIGURE 38 DEVELOPMENT OF LIVE FEED YEAST PRODUCT CONSUMPTION,
1993-2013 (1,000 TONS) 89
FIGURE 39 CONSUMPTION OF LIVE FEED YEAST PRODUCTS BY REGION, 2013 (%) 90
PRICE DEVELOPMENT 90
MARKET VALUE 91
TABLE 34 STRUCTURE OF LIVE FEED YEAST MARKET VALUE BY REGION, 2013 91
FUTURE DEVELOPMENTS 91
TABLE 35 DEVELOPMENT OF MARKET STRUCTURE FOR COMMERCIALLY TRADED
LIVE YEASTS, THROUGH 2019 92
MINERAL YEASTS AND PROTEINATES 92
PRODUCT CHARACTERISTICS 92
TABLE 36 TYPICAL CHARACTERISTICS OF SELECTED MINERAL YEASTS 94
DEVELOPMENT OF CONSUMPTION 94
TABLE 37 DEVELOPMENT OF GLOBAL CONSUMPTION OF MINERAL YEASTS AND
PROTEINATES, 1990-2013 (THOUSAND TONS) 95
FIGURE 40 STRUCTURE OF CONSUMPTION BY TYPE OF FEED MINERAL YEAST, 2013
(%) 95
FIGURE 41 GEOGRAPHICAL STRUCTURE OF MINERAL YEAST CONSUMPTION, 2013
(%) 96
PRICE DEVELOPMENT 97
MARKET VALUE 97
TABLE 38 MINERAL YEAST MARKET VALUE BY REGION, 2013 ($ MILLIONS/%) 97
FUTURE DEVELOPMENTS 97
TABLE 39 DEVELOPMENT OF MARKET STRUCTURE FOR MINERAL YEAST, THROUGH
2019 98
YEASTS AS FOOD SUPPLEMENTS 98
CLASSIFICATION AND OVERVIEW 98
TABLE 40 CHARACTERISTICS OF TYPICALLY AVAILABLE FOOD SUPPLEMENT YEAST
PRODUCTS 99
DEVELOPMENT OF CONSUMPTION 99
FIGURE 42 DEVELOPMENT OF CONSUMPTION OF FOOD SUPPLEMENT YEASTS BY
TYPE OF PRODUCT, 1990-2013 (THOUSAND TONS) 100
FIGURE 43 FOOD SUPPLEMENT YEAST CONSUMPTION BY REGION, 2013 (%) 100
PRICE DEVELOPMENTS 101
FIGURE 44 DISTRIBUTION AND VALUE CHAINS FOR FOOD SUPPLEMENT YEASTS 102
MARKET VALUE 103
FIGURE 45 STRUCTURE OF FOOD SUPPLEMENT YEAST MARKET VALUE ($92.4
MILLION) BY TYPE OF PRODUCT, 2013 (%) 103
FIGURE 46 STRUCTURE OF FOOD SUPPLEMENT YEAST MARKET VALUE BY REGION,
2013 (%) 103
FUTURE DEVELOPMENTS 104
TABLE 41 DEVELOPMENT OF MARKET STRUCTURE FOR FOOD SUPPLEMENTS,
THROUGH 2019 105
PRODUCTS FROM THE DECOMPOSITION OF YEAST CELLS 105
MANNAN OLIGOSACCHARIDES 106
Characterization and Overview 106
TABLE 42 BACTERIA SUPPRESSED AND PROMOTED BY MANNAN
OLIGOSACCHARIDES IN THE DIGESTIVE TRACT OF MONOGASTRIC ANIMALS 107
TABLE 43 TYPICAL DATA SHEET OF A MANNAN-GLUCAN OLIGOSACCHARIDE FEED
ADDITIVE PRODUCT 107
Development of Consumption 107
FIGURE 47 DEVELOPMENT OF CONSUMPTION OF MANNAN OLIGOSACCHARIDES,
1990-2013 (THOUSAND TONS) 108
FIGURE 48 REGIONAL STRUCTURE OF MANNAN-OLIGOSACCHARIDE CONSUMPTION,
2013 (%) 108
Price Developments 109
Market Value 109
Future Development 110
TABLE 44 DEVELOPMENT OF MARKET STRUCTURE FOR COMMERCIALLY TRADED
MANNAN OLIGOSACCHARIDES THROUGH 2019 110
BETA-GLUCANS 110
Characteristics and Overview 110
FIGURE 49 POSSIBLE MODE OF ACTION OF BETA-GLUCANS 110
TABLE 45 POTENTIAL FIELDS OF APPLICATION OF BETA–GLUCANS 111
TABLE 46 TYPICAL ANALYTICAL DATA OF COMMERCIAL GLUCAN PRODUCTS FOR
FOOD AND FEED USE 112
Development of Consumption 112
FIGURE 50 DEVELOPMENT OF CONSUMPTION OF BETA-GLUCAN PRODUCTS,
1990-2013 (THOUSAND TONS) 112
Price development 113
Market Value 114
Future Development 114
TABLE 47 DEVELOPMENT OF MARKET STRUCTURE FOR YEAST BASED
BETA-GLUCAN PRODUCTS, THROUGH 2019 114
YEAST EXTRACTS AND AUTOLYSATES 114
CHARACTERISTICS AND OVERVIEW 114
TABLE 48 AMINO ACID, VITAMIN AND MINERAL CONTENT OF TYPICAL
AUTOLYSATES FOR FERMENTATION 115
FLAVOR ENHANCING 116
TABLE 49 TYPICAL ANALYTICAL DATA SHEET OF FLAVOR ENHANCING
AUTOLYSATES (%) 116
TABLE 50 TYPICAL APPLICATIONS OF AUTOLYSATES AS FLAVOR ENHANCERS IN
FOODS AND PET FOODS (%) 117
TABLE 51 TYPICAL EFFECTS OBTAINED FROM THE ADDITION OF YEAST EXTRACTS
TO FOOD PRODUCTS 117
DEVELOPMENT OF CONSUMPTION 118
FIGURE 51 DEVELOPMENT AND STRUCTURE OF YEAST EXTRACT CONSUMPTION
1990-2013 (THOUSAND TONS) 118
FIGURE 52 REGIONAL STRUCTURE OF AUTOLYSATE CONSUMPTION AS FLAVOR
ENHANCER, 2013 (%) 118
FIGURE 53 REGIONAL STRUCTURE OF AUTOLYSATE CONSUMPTION AS
FERMENTATION ENHANCER, 2013 (%) 119
PRICE DEVELOPMENTS 120
MARKET VALUE 120
FIGURE 54 MARKET VALUE ($425 MILLION) OF YEAST EXTRACTS BY REGION, 2013
(%) 120
FUTURE DEVELOPMENTS 121
TABLE 52 DEVELOPMENT OF MARKET STRUCTURE FOR YEAST AUTOLYSATES,
THROUGH 2019 122
YEAST INDUSTRY STRUCTURE 122
COMPETITIVE ENVIRONMENT 122
REGIONAL DISTRIBUTION OF YEAST FACTORIES 124
FIGURE 55 REGIONAL DISTRIBUTION OF THE NUMBER OF YEAST PLANTS, 2013 (%) 124
TABLE 53 REGIONAL DISTRIBUTION OF YEAST PRODUCTION, 2013 (THOUSAND
TONS) 125
FIGURE 56 MARKET SHARES OF YEAST PRODUCERS, 2013 (%) 125
VALUE CHAINS AND MASS FLOWS 126
FIGURE 57 MASS FLOWS FOR THE TRANSFORMATION OF CARBOHYDRATES INTO
DIFFERENT YEAST PRODUCTS 2013 127
FIGURE 58 FINANCIAL FLOWS FOR THE TRANSFORMATION OF CARBOHYDRATES
INTO DIFFERENT YEAST PRODUCTS 2013, ($ MILLIONS) 128
COMPANY PROFILES 128
AB MAURI FLEISCHMANN'S 128
ALLTECH 129
ANGEL YEAST CO., LTD. 129
DIAMOND V 130
LALLEMAND 130
LEIBER GMBH 131
LESAFFRE 131
ORIENTAL YEAST COMPANY 132
PAKMAYA 132


LIST OF TABLES

SUMMARY TABLE GLOBAL MARKET VALUE FOR YEAST PRODUCTS, BY TYPE,
THROUGH 2019 ($ MILLIONS) 8
TABLE 1 CARBOHYDRATE SOURCE ALTERNATIVES TO MOLASSES BY TYPE OF YEAST 12
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 19
TABLE 4 TYPICAL RAW MATERIALS AND CHEMICALS REQUIRED FOR THE
PRODUCTION OF YEAST (TON/TON YEAST DRY MATTER) 21
TABLE 5 CONSTITUTING ELEMENTS OF DIFFERENT TYPES OF MOLASSES 22
TABLE 6 USE OF GLOBAL MOLASSES CONSUMPTION SEGMENT, 2013 (MILLION
TONS/%) 23
TABLE 7 MATERIAL COSTS FOR A TYPICAL YEAST PLANT, 2013 ($/TON,%) 25
TABLE 8 TYPICAL UTILITY AND LABOR COSTS FOR A YEAST PLANT IN EUROPE WITH
AN ANNUAL CAPACITY OF 10,000 TONS, 2013 26
TABLE 9 TYPICAL UTILITY AND LABOR COSTS FOR A YEAST PLANT IN ASIA WITH AN
ANNUAL CAPACITY OF 10,000 TONS, 2013 27
TABLE 10 TOTAL COSTS OF YEAST PRODUCTION IN EUROPE AND IN ASIA FOR A
YEAST PLANT WITH 10,000 TONS CAPACITY, 2013 27
TABLE 11 TYPICAL COMPOSITION OF A STANDARD YEAST AUTOLYSATE PREPARED
BY THE SALT PROCESS 28
TABLE 12 DEVELOPMENT OF PER-CAPITA BEER CONSUMPTION IN SELECTED
COUNTRIES, 2008 AND 2013 (LITER/CAPITA) 33
TABLE 13 GLOBAL BEER CONSUMPTION BY REGION, 2009 AND 2013 (BILLION
HECTOLITERS/%) 33
TABLE 14 TYPICAL DATA SHEET FOR BEER YEAST 34
TABLE 15 DEVELOPMENT OF THE MARKET VALUE OF BEER YEAST BY REGION, 2009
AND 2013 ($ MILLIONS/%) 39
TABLE 16 DEVELOPMENT OF MARKET STRUCTURE FOR COMMERCIALLY TRADED
BEER YEAST THROUGH 2019 41
TABLE 17 TYPICAL PER-CAPITA WINE CONSUMPTION IN SELECTED COUNTRIES 2009
AND 2013 (LITER/CAPITA) 44
TABLE 18 DEVELOPMENT OF GLOBAL WINE CONSUMPTION BY REGION, THROUGH
2013 (MILLION METRIC TONS) 45
TABLE 19 GLOBAL WINE YEAST CONSUMPTION BY REGION, 2013 (MILLION METRIC
TONS/%) 48
TABLE 20 TYPICAL DATA SHEET FOR WINE YEAST 49
TABLE 21 DEVELOPMENT OF MARKET STRUCTURE FOR COMMERCIALLY TRADED
WINE YEAST, THROUGH 2019 53
TABLE 22 DEVELOPMENT OF MARKET STRUCTURE FOR COMMERCIALLY TRADED
SPIRITS YEAST THROUGH 2019 58
TABLE 23 DEVELOPMENT OF MARKET STRUCTURE FOR COMMERCIALLY TRADED
ETHANOL YEAST THROUGH 2019 67
TABLE 24 BREAD CONSUMPTION BY SELECTED EUROPEAN COUNTRIES, 2008 AND
2013 (KG/CAPITA) 69
TABLE 25 TYPICAL DATA SHEET FOR INSTANT DRY BAKER'S YEAST 74
TABLE 26 STRUCTURE OF GLOBAL BAKERY YEAST CONSUMPTION, 2013 74
TABLE 27 DEVELOPMENT OF MARKET STRUCTURE FOR COMMERCIALLY TRADED
BAKER'S YEAST, THROUGH 2019 79
TABLE 28 TYPICAL COMPOSITION OF SPENT BREWER'S YEAST (%) 81
TABLE 29 TYPICAL COMPOSITION OF FRESH VINASSE FROM ETHANOL PRODUCTION 82
TABLE 30 PRODUCTION OF YEAST DERIVED AS BYPRODUCT FROM INDUSTRIAL
PROCESSES AND USED IN THE FEEDING INDUSTRY, 2013 (MILLION METRIC TONS/%) 84
TABLE 31 MARKET VALUE OF YEAST DERIVED AS A BYPRODUCT OF INDUSTRIAL
PROCESSES, 2013 ($ MILLIONS) 86
TABLE 32 DEVELOPMENT OF MARKET STRUCTURE FOR COMMERCIALLY TRADED
YEAST AS BYPRODUCT FROM INDUSTRIAL PROCESSES, THROUGH 2019 87
TABLE 33 TYPICAL DATA SHEET OF AN ACTIVE LIVE YEAST CULTURE PRODUCT 88
TABLE 34 STRUCTURE OF LIVE FEED YEAST MARKET VALUE BY REGION, 2013 91
TABLE 35 DEVELOPMENT OF MARKET STRUCTURE FOR COMMERCIALLY TRADED
LIVE YEASTS, THROUGH 2019 92
TABLE 36 TYPICAL CHARACTERISTICS OF SELECTED MINERAL YEASTS 94
TABLE 37 DEVELOPMENT OF GLOBAL CONSUMPTION OF MINERAL YEASTS AND
PROTEINATES, 1990-2013 (THOUSAND TONS) 95
TABLE 38 MINERAL YEAST MARKET VALUE BY REGION, 2013 ($ MILLIONS/%) 97
TABLE 39 DEVELOPMENT OF MARKET STRUCTURE FOR MINERAL YEAST, THROUGH
2019 98
TABLE 40 CHARACTERISTICS OF TYPICALLY AVAILABLE FOOD SUPPLEMENT YEAST
PRODUCTS 99
TABLE 41 DEVELOPMENT OF MARKET STRUCTURE FOR FOOD SUPPLEMENTS,
THROUGH 2019 105
TABLE 42 BACTERIA SUPPRESSED AND PROMOTED BY MANNAN
OLIGOSACCHARIDES IN THE DIGESTIVE TRACT OF MONOGASTRIC ANIMALS 107
TABLE 43 TYPICAL DATA SHEET OF A MANNAN-GLUCAN OLIGOSACCHARIDE FEED
ADDITIVE PRODUCT 107
TABLE 44 DEVELOPMENT OF MARKET STRUCTURE FOR COMMERCIALLY TRADED
MANNAN OLIGOSACCHARIDES THROUGH 2019 110
TABLE 45 POTENTIAL FIELDS OF APPLICATION OF BETA–GLUCANS 111
TABLE 46 TYPICAL ANALYTICAL DATA OF COMMERCIAL GLUCAN PRODUCTS FOR
FOOD AND FEED USE 112
TABLE 47 DEVELOPMENT OF MARKET STRUCTURE FOR YEAST BASED BETA-GLUCAN
PRODUCTS, THROUGH 2019 114
TABLE 48 AMINO ACID, VITAMIN AND MINERAL CONTENT OF TYPICAL AUTOLYSATES
FOR FERMENTATION 115
TABLE 49 TYPICAL ANALYTICAL DATA SHEET OF FLAVOR ENHANCING AUTOLYSATES
(%) 116
TABLE 50 TYPICAL APPLICATIONS OF AUTOLYSATES AS FLAVOR ENHANCERS IN
FOODS AND PET FOODS (%) 117
TABLE 51 TYPICAL EFFECTS OBTAINED FROM THE ADDITION OF YEAST EXTRACTS
TO FOOD PRODUCTS 117
TABLE 52 DEVELOPMENT OF MARKET STRUCTURE FOR YEAST AUTOLYSATES,
THROUGH 2019 122
TABLE 53 REGIONAL DISTRIBUTION OF YEAST PRODUCTION, 2013 (THOUSAND
TONS) 125


LIST OF FIGURES

FIGURE 01 MARKET VALUE OF YEAST PRODUCTS BY REGION, 2013 ($ MILLIONS) 8
FIGURE 02 RELEVANCE OF APPLICATION SECTORS FOR THE GLOBAL YEAST
MARKETS, 2013 (%) 9
FIGURE 03 GLOBAL MARKET VALUE FOR YEAST PRODUCTS, BY TYPE, 2013 AND
2019 ($ MILLIONS) 9
FIGURE 1 FLOW CHART FOR THE PRODUCTION OF YEAST BIOMASS 16
FIGURE 2 INVESTMENT COSTS FOR A YEAST PLANT (DRY MATTER EQUIVALENTS) IN
RELATIONSHIP TO ANNUAL CAPACITY, 2013 (TONS, DRY YEAST) 20
FIGURE 3 DEVELOPMENT OF GLOBAL MOLASSES PRICES 23
FIGURE 4 PROCESSING YEAST TO DIFFERENT EXTRACTS 29
FIGURE 5 DEVELOPMENT OF GLOBAL BEER CONSUMPTION, 1993–2013 (BILLION
HECTOLITERS) 32
FIGURE 6 DEVELOPMENT OF GLOBAL BEER YEAST CONSUMPTION, 1993-2013
(THOUSAND TONS) 35
FIGURE 7 GLOBAL COMMERCIALLY TRADED BEER YEAST CONSUMPTION BY REGION,
2009 AND 2013 (THOUSAND METRIC TONS) 35
FIGURE 8 STRUCTURE OF GLOBAL COMMERCIALLY TRADED BEER YEAST
CONSUMPTION BY REGION, 2013 (%) 36
SUMMARY FIGURE 37
FIGURE 9 RELATIONSHIP BETWEEN MOLASSES AND BEER YEAST PRICE ($/TON) 37
FIGURE 10 DEVELOPMENT OF GLOBAL BEER YEAST PRICES, 1993-2013 ($/TON) 38
FIGURE 11 STRUCTURE OF MARKET VALUE OF COMMERCIALLY TRADED BEER YEAST
BY REGION, 2013 (%) 39
FIGURE 12 DEVELOPMENT OF GLOBAL WINE CONSUMPTION, 1993-2013 (MILLION
TONS) 43
FIGURE 13 DEVELOPMENT OF GLOBAL WINE CONSUMPTION AND PRODUCTION,
1993-2013 (MILLION TONS) 45
FIGURE 14 STRUCTURE OF WINE PRODUCTION BY REGION, 2013 (%) 46
FIGURE 15 DEVELOPMENT OF GLOBAL WINE YEAST CONSUMPTION, 1993-2013
(THOUSAND TONS) 47
FIGURE 16 STRUCTURE OF GLOBAL WINE YEAST CONSUMPTION BY REGION, 2013
(%) 48
FIGURE 17 DEVELOPMENT OF WINE YEAST PRICES, 1997-2013 ($/KG DRY MATERIAL) 50
FIGURE 18 DEVELOPMENT OF THE MARKET VALUE OF WINE YEAST, 1997-2013 ($
MILLIONS) 51
FIGURE 19 DEVELOPMENT OF SPIRIT CONSUMPTION (EXPRESSED AS PURE
ALCOHOL), 1999-2013 (MILLION M3 PURE ALCOHOL 55
FIGURE 20 GEOGRAPHIC DISTRIBUTION OF GLOBAL SPIRIT PRODUCTION, 2013 (%) 56
FIGURE 21 GEOGRAPHIC DISTRIBUTION OF SPIRIT YEAST CONSUMPTION, BY REGION,
2013 (%) 57
FIGURE 22 PRINCIPLE FLOW CHART FOR GRAIN-BASED BIOETHANOL
MANUFACTURING 60
FIGURE 23 DEVELOPMENT OF GLOBAL BIOETHANOL PRODUCTION, 1998-2013
(MILLION CUBIC METERS) 61
FIGURE 24 DEVELOPMENT OF ETHANOL PRODUCTION IN SELECTED REGIONS,
2005-2013 (MILLION CUBIC METERS) 62
FIGURE 25 DEVELOPMENT OF GLOBAL ETHANOL YEAST CONSUMPTION, 1993-2013
(MILLION CUBIC METERS) 64
FIGURE 26 GEOGRAPHIC DISTRIBUTION OF ETHANOL YEAST CONSUMPTION, 2013
(%) 64
FIGURE 27 PRICE DEVELOPMENT OF ETHANOL YEAST ($/TON), 1993-2013 ($/TON) 65
FIGURE 28 MARKET VALUE OF ETHANOL YEAST BY REGION, 2013 (%) 66
FIGURE 29 DEVELOPMENT OF PER-CAPITA BREAD CONSUMPTION IN THE U.S.
1960-2013 (KG PER CAPITA) 70
FIGURE 30 STRUCTURE OF GLOBAL BREAD CONSUMPTION 2013 (%) 72
FIGURE 31 STRUCTURE OF GLOBAL BAKER'S YEAST CONSUMPTION, 2013 (%) 75
FIGURE 32 DEVELOPMENT OF BAKER'S YEAST CONSUMPTION, 1993-2013
(THOUSAND METRIC TONS) 75
FIGURE 33 DEVELOPMENT OF GLOBAL BAKER'S YEAST PRICES, 1993-2013 (%/TON) 77
FIGURE 34 STRUCTURE OF BAKER'S YEAST MARKET VALUE BY REGION, 2013 ($
MILLIONS) 78
FIGURE 35 CLASSIFICATION OF FEED YEASTS 80
FIGURE 36 CONSUMPTION OF YEAST DERIVED AS BYPRODUCTS FROM INDUSTRIAL
PROCESSES BY REGION, 2013 (%) 85
FIGURE 37 MARKET VALUE OF YEAST DERIVED AS A BYPRODUCT OF INDUSTRIAL
PROCESSES, BY REGION 2013 86
FIGURE 38 DEVELOPMENT OF LIVE FEED YEAST PRODUCT CONSUMPTION,
1993-2013 (1,000 TONS) 89
FIGURE 39 CONSUMPTION OF LIVE FEED YEAST PRODUCTS BY REGION, 2013 (%) 90
FIGURE 40 STRUCTURE OF CONSUMPTION BY TYPE OF FEED MINERAL YEAST, 2013
(%) 95
FIGURE 41 GEOGRAPHICAL STRUCTURE OF MINERAL YEAST CONSUMPTION, 2013
(%) 96
FIGURE 42 DEVELOPMENT OF CONSUMPTION OF FOOD SUPPLEMENT YEASTS BY
TYPE OF PRODUCT, 1990-2013 (THOUSAND TONS) 100
FIGURE 43 FOOD SUPPLEMENT YEAST CONSUMPTION BY REGION, 2013 (%) 100
FIGURE 44 DISTRIBUTION AND VALUE CHAINS FOR FOOD SUPPLEMENT YEASTS 102
FIGURE 45 STRUCTURE OF FOOD SUPPLEMENT YEAST MARKET VALUE ($92.4
MILLION) BY TYPE OF PRODUCT, 2013 (%) 103
FIGURE 46 STRUCTURE OF FOOD SUPPLEMENT YEAST MARKET VALUE BY REGION,
2013 (%) 103
FIGURE 47 DEVELOPMENT OF CONSUMPTION OF MANNAN OLIGOSACCHARIDES,
1990-2013 (THOUSAND TONS) 108
FIGURE 48 REGIONAL STRUCTURE OF MANNAN-OLIGOSACCHARIDE CONSUMPTION,
2013 (%) 108
FIGURE 49 POSSIBLE MODE OF ACTION OF BETA-GLUCANS 110
FIGURE 50 DEVELOPMENT OF CONSUMPTION OF BETA-GLUCAN PRODUCTS,
1990-2013 (THOUSAND TONS) 112
FIGURE 51 DEVELOPMENT AND STRUCTURE OF YEAST EXTRACT CONSUMPTION
1990-2013 (THOUSAND TONS) 118
FIGURE 52 REGIONAL STRUCTURE OF AUTOLYSATE CONSUMPTION AS FLAVOR
ENHANCER, 2013 (%) 118
FIGURE 53 REGIONAL STRUCTURE OF AUTOLYSATE CONSUMPTION AS
FERMENTATION ENHANCER, 2013 (%) 119
FIGURE 54 MARKET VALUE ($425 MILLION) OF YEAST EXTRACTS BY REGION, 2013
(%) 120
FIGURE 55 REGIONAL DISTRIBUTION OF THE NUMBER OF YEAST PLANTS, 2013 (%) 124
FIGURE 56 MARKET SHARES OF YEAST PRODUCERS, 2013 (%) 125
FIGURE 57 MASS FLOWS FOR THE TRANSFORMATION OF CARBOHYDRATES INTO
DIFFERENT YEAST PRODUCTS 2013 127
FIGURE 58 FINANCIAL FLOWS FOR THE TRANSFORMATION OF CARBOHYDRATES
INTO DIFFERENT YEAST PRODUCTS 2013, ($ MILLIONS) 128



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