Specialty Yeast Market | Market Dynamics

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Marketsandmarkets Presents

• Specialty Yeast Market Market Dynamics

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Introduction

• The report "Specialty Yeast Market by Type (Yeast
  Extracts, Yeast Autolysates, Yeast Beta-glucan,
  and Other Yeast Derivatives), Species
  (Saccharomyces Cerevisiae, Pichia Pastoris,
  Kluyveromyces), Application, and Region Global
  Forecast to 2025" The global specialty yeast
  market is estimated to be valued at USD 2.7
  billion in 2019 and is projected to reach about
  USD 4.0 billion by 2025, at a CAGR of 7.2. The
  growth of this market is due to the rising demand
  for bakery products and a positive trend in the
  consumption of alcoholic beverages. Emerging
  economies such as China, India, and Brazil offer
  several opportunities for market expansion.
• Browse  in-depth TOC on  "Specialty Yeast Market
  
• 67 -Tables
• 48 - Figures  
• 169 - Pages
• You can speak to our analyst _at_ https//www.markets
  andmarkets.com/speaktoanalystNew.asp?id231306040

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Dominating Regions and Key Players

• The food beverage industry in the Asia Pacific
  region is growing due to factors such as the
  growing demand for dairy products such as cheese
  and yogurt along with the growth in the market
  for plant-based alternatives and traditional
  fermented products. Some of the major trends
  witnessed in the Asia Pacific region include
  increasing awareness about health wellness and
  the growing demand for products that are natural,
  pure, and fresh, due to which fermented flavors
  such as kimchi and kombucha are gaining
  popularity.
• Key Players
• Associated British Foods (UK)
• Angel Yeast (China)
• Lallemand (Canada)
• Lesaffre (France)
• Chr. Hansen (France)

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Market Dynamics

• Drivers
• Research Development Driving Innovation
• Increase in Demand for Specialty Yeast
  Ingredients in Food Beverage Application
• Increase in Demand for Bio-Ethanol as A Fuel
• Restraints
• Stringent Food Safety Regulations
• Competition for Basic Raw Materials

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• Opportunities
• Growth in Demand for Clean Label Products in
  Developed Countries
• New Variants of Specialty Yeast Ingredients for
  Improved Functionality
• Yeast as A Promising Protein Source in Feed
  Products
• Challenges
• Commercialization of Duplicate Low-Quality
  Products

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