North America Yeast Ingredients Market was worth $ 493.89 million in 2021 and estimated to be growing at a CAGR of 7.21%, to reach $ 699.52 million by 2026. North America is the second largest market after Europe for yeast ingredients market.
Yeast ingredients are rich mixtures of natural components with momentous taste and a persuading nutritional profile. These ingredients have productive applicability in pharmaceutical, cosmetics industries, personal care, food and feed. Yeast ingredients have distinctive characteristics to decrease salt and fat substances in processed food products.
Yeast Ingredients Market is measured to be one of the firmest growing market owing to the increasing trend towards decreasing MSG, salt, and fat content in the food products. The Yeast Ingredients Market is driven by the growing demands for natural flavors in food products because of health problems associated with the use of artificial variants. Keeping in view these welfares, food producers are coming up with novel products containing natural yeast ingredients to meet the demands of its health aware consumers and match the food safety standards of several regulating authorities. Culturing and taking care of yeast is difficult which is acting as constrain for this market.
North America 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 North America Yeast Ingredients Market is segmented into US, Canada and Rest of North America. USA is the largest consumer of processed food products containing yeast as an ingredient.
Key Players in the market:
Major Key Players in the North America 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 United States
6.3 Canada
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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