Middle East and Africa Yeast Ingredients Market was worth $217.31 million in 2021 and estimated to be growing at a CAGR of 7.69% to reach $314.77 million by 2026.
Yeasts are natural constituents and they are used as one of the prime food ingredients in the food dispensation industry. Yeasts are used to cater taste and flavor to treated food. Due to high nutrient matter, yeasts are used as taste enhancers for several processed food such as dairy products, canned food, sauces, snacks and baked food.
The demand for yeast ingredients is quite high in the western region where preference for processed foods is very high. The demand is estimated to grow at a large scale owing to the speedy population growth and the busy routine. The preference towards processed food is due to the increasing income, less time for cooking home meals, surge in number of working women, rise in the number of nuclear families and growing flexible spending. Major constrain for the market is the stringent regulations from government.
Middle-East and Africa 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 Middle East and Africa Yeast Ingredients Market is segmented into KSA, UAE, Israel, rest of GCC countries, South Africa, Ethiopia, Kenya, Egypt, Sudan and Rest of MEA. Middle-East dominates the yeast ingredients market in this region and is predicted to continue its dominance over the forecast period.
Key Players in the Market:
Major Key Players in the MEA Yeast Ingredients Market are
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 Middle-East
6.3 Africa
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
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