The Asia Pacific Yeast Extract Market would witness market growth of 6.2% CAGR during the forecast period (2020-2026).
Yeast extract is an ingredient that is clean and labelled. It is considered as one of the natural flavoring ingredients such as spices and herbs. There are many additional features of yeast extract like it is also Kosher, Halal, GMO-free, and usually does not comprise gluten. Moreover, the increase in consumer preference for fresh and healthy food products containing natural ingredients is likely to boost its demand. The easy availability of resources, like saccharides and other such sugar derivatives, at an affordable price is expected to drive the growth of the yeast extract market over the forecast period.
The bakery products market is likely to increase over the forecasted period due to the development and innovations of new products. The product is made without the addition of any chemical and its production is mainly done with the help of enzymes that are able to segregate the proteins into their taste-offering feature in the yeast. These are then removed from the residual constituents that are insoluble and finally dried.
The autolyzed technique has a high extraction rate and low-cost. On the other hand, the hydrolysis method is of higher cost but it is quite suitable for producing standard-quality products. Numerous technological innovations have been made like flavored technology, membrane ultrafiltration technology, and yeast cell wall breaking technology.
The flavor-enhancing technology is useful in making flavored yeast extract by following Maillard’s reaction in order to generate a flavor of beef, chicken, and other flavors of the meat. Autolyzed yeast is generally formed by hydrolyzing the peptide bonds of the proteins in the yeast. This is done by one of two illustrious methods. Palatable yeast is heated in a tightly controlled environment up to a temperature that causes proteolytic enzymes present in the yeast to accelerate the digestion of the proteins and hydrolyze their bonds, resulting in the production of amino acids and peptides.
Based on Technology, the market is segmented into Autolyzed and Hydrolyzed. Based on Application, the market is segmented into Food & Beverages, Animal Feed, Pharmaceuticals and Other Applications. Based on Form, the market is segmented into Paste, Powder and Flakes. Based on countries, the market is segmented into China, Japan, India, South Korea, Singapore, Malaysia, and Rest of Asia Pacific.
The market research report covers theanalysis of key stake holders of the market. Key companies profiled in the report include Associated British Foods PLC (Wittington Investments Limited), Lallemand, Inc., Carbery Group Ltd., Kerry Group PLC, Lesaffre Group, Specialty Biotech Co., Ltd., Halcyon Proteins Pty. Ltd., Alltech, Leiber GmbH, and Angel Yeast Co., Ltd.
Scope of the Study
Market Segmentation:
By Technology

  • Autolyzed
  • Hydrolyzed

By Application

  • Food & Beverages
  • Animal Feed
  • Pharmaceuticals
  • Other Applications

By Form

  • Paste
  • Powder
  • Flakes

By Country

  • China
  • Japan
  • India
  • South Korea
  • Singapore
  • Malaysia
  • Rest of Asia Pacific

Companies Profiled

  • Associated British Foods PLC (Wittington Investments Limited)
  • Lallemand, Inc.
  • Carbery Group Ltd.
  • Kerry Group PLC
  • Lesaffre Group
  • Specialty Biotech Co., Ltd.
  • Halcyon Proteins Pty. Ltd.
  • Alltech
  • Leiber GmbH
  • Angel Yeast Co., Ltd.

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