Asia-Pacific Yeast Ingredients Market was worth $375.35 million in 2018 and estimated to be growing at a CAGR of 8.68%, to reach $569.1 million by 2023. Asia Pacific is anticipated to observe the fastest growth due to increasing awareness concerning healthy & nutritional food consumption along with increased disposable income of the middle class population.
Fresh yeast is enormously delicate and needs refrigeration. It is extensively used in bakery foods such as breads and pastries as it has good growing potentials and provides brilliant taste. Yeast products with high nutritious value and health benefits are seen to have growth potential for yeast providers as the micro-organism is rich in protein and can act as a probiotic.
The demand for bio-ethanol yeast for fuel making and increasing demand for confectionary and bakery products have been subsidizing to the growth in the Yeast Market. Rising consciousness about the health aids derived from yeast is also the major factor driving the demand for yeast ingredients market. Less stability time of yeast bacteria is a major drawback for the yeast ingredients market.
Asia-Pacific market for Yeast Ingredients is segmented by Type into Yeast Extracts, Autolyzed yeast, Yeast Cell wall and Yeast based-flavors. By Source, yeast ingredients are classified as Baker's Yeast and Brewer's Yeast. Also on the basis of Application Yeast ingredients market is categorized as Food, Feed and Pet Food, Pharmaceuticals and Others.
Geographically the market is segmented into China, India, Japan, South Korea and Australia. China and India are evolving markets for yeast products as its demand is constantly growing with the surge in population and varying consumption drifts of bakery products.
Some of the key companies functioning in the yeast ingredients market are Associated British Food Plc, Kerry Group Plc, Koninklijke DSM N.V., Sensient Technologies Corporation, Angel Yeast Co., Ltd., Lesaffre, Lallemand Inc., Leiber GmbH, Synergy Flavors and Beldem S.A.
1. Introduction
1.1 Market Definition
1.2 Study Deliverables
1.3 Base Currency, Base Year and Forecast Periods
1.4 General Study Assumptions
2. Research Methodology
2.1 Introduction
2.2 Research Phases
2.2.1 Secondary Research
2.2.2 Primary Research
2.2.3 Econometric Modelling
2.2.4 Expert Validation
2.3 Analysis Design
2.4 Study Timeline
3. Overview
3.1 Executive Summary
3.2 Key Inferences
3.3 New Developments
4. Drivers, Restraints, Opportunities, and Challenges Analysis (DROC)
4.1 Market Drivers
4.2 Market Restraints
4.3 Key Challenges
4.4 Current Opportunities in the Market
5. Market Segmentation
5.1 By Type
5.1.1 Yeast Extracts
5.1.2 Autolyzed yeast
5.1.3 Yeast Cell wall
5.1.4 Yeast based-flavors
5.2 By Source
5.2.1 Baker's Yeast
5.2.2 Brewe's Yeast
5.3 By Application
5.3.1 Food
5.3.2 Feed and Pet Food
5.3.3 Pharmaceuticals
5.3.4 Others (cosmetics etc.)
6. Geographical Analysis
6.1 Introduction
6.2 China
6.3 India
6.4 Japan
6.5 South Korea
6.6 Australia
7. Strategic Analysis
7.1 PESTLE analysis
7.1.1 Political
7.1.2 Economic
7.1.3 Social
7.1.4 Technological
7.1.5 Legal
7.1.6 Environmental
7.2 Porter’s Five analysis
7.2.1 Bargaining Power of Suppliers
7.2.2 Bargaining Power of Consumers
7.2.3 Threat of New Entrants
7.2.4 Threat of Substitute Products and Services
7.2.5 Competitive Rivalry within the Industry
8. Market Leaders' Analysis
8.1 Associated British Food Plc
8.1.1 Overview
8.1.2 Product Analysis
8.1.3 Strategic Evaluation and Operations
8.1.4 Financial analysis
8.1.5 Legal issues
8.1.6 Recent Developments
8.1.7 SWOT analysis
8.1.8 Analyst View
8.2 Kerry Group Plc
8.3 Koninklijke DSM N.V.
8.4 Sensient Technologies Corporation
8.5 Angel Yeast Co., Ltd.
8.6 Lesaffre
8.7 Lallemand Inc.
8.8 Leiber GmbH
8.9 Synergy Flavors
8.10 Beldem S.A.
9. Competitive Landscape
9.1 Market share analysis
9.2 Merger and Acquisition Analysis
9.3 Agreements, collaborations and Joint Ventures
9.4 New Product Launches
10. Expert Opinions
10.1 Market Outlook
10.2 Investment Opportunities
Appendix
a) List of Tables
b) List of Figures
