全球酵母，酵母提取物，自溶产物及其他产品研究报告——Yeasts, Yeast Extracts, Autolysates and Related Products: The Global Market
2010-6
摘要
本报告研究了全球发酵行业的一部分信息，即发酵产品及其衍生产品。本报告提供了不同种类酵母，价格，市场价值及行业结构的最新的信息。该报告还可帮助读者了解该行业总体情况，并为酵母作为中间产品和最终产品提供了分析见解。最后报告提供了影响发酵行业发展的阻碍和推动因素，并预测了该行业未来发展趋势。
Summary
STUDY GOAL AND OBJECTIVES
This report investigates one part of the global fermentation industry that is rarely analyzed comprehensively: production and use of yeast and yeast–derived products.
Yeast is one of the most versatile microorganisms; it has been used for centuries in the manufacture of food products. It is not only that yeast is able to generate alcohol and thus is essential for the production of any alcoholic beverage such as beer, wine and spirits; it also produces carbon dioxide, which makes it one of the main ingredients in baking. Yeast is rich in protein and as such has a value for feeding but, even more importantly, yeast, through a number of different mechanisms, acts as a probiotic and helps to keep humans and animals healthy. In an autolyzed form, yeast is used as a flavor enhancer; without yeast the bio–ethanol and renewable energy industry is unthinkable. While most of such usages are known, and many of them very popular, the industries and market dynamics behind them are much less known.
There are reports that examine the subject of fermentation–derived products and there are reports that analyze certain sectors in which yeast plays a role, but it is rare that the yeast and yeast–derived product markets are analyzed in detail and comprehensively on a global scale. This is surprising as the global yeast industry has expanded massively over the past 20 years. There are still more than 600 yeast factories in operation, and the probability of new construction is high. But a few international companies dominate new investments.
Yeast manufacturing is a multibillion–dollar business and it is not only beer and baker’s yeast with which such turnovers are generated. The market for feed yeast and for autolysates also developed to the range of $1 billion. Yeast for bio–ethanol manufacturing has a smaller market value, but the availability of high–performing strains is decisive for a competitive bio–ethanol industry.
Yeast grows best on molasses and, while the standard process is not very complicated to operate, the manufacturing of specialized yeasts is nowadays a high–technology undertaking squeezed between rising molasses and energy prices and the need for manufacturing high performing yeast at the lowest prices for highly competitive end–product markets. Margins in yeast production can be substantial as long as some economy–of–scale effects can be exploited and market positions maintained; but it can also erode quickly when technological developments are not introduced fast enough or not appraised appropriately.
This report attempts to elucidate systematically and in detail an industry that, so far, has not been described properly. This report explains how the market is structured, how much volume of which type of yeast product is consumed, which prices are asked in which regions of the world, and what kind of development the industry has enjoyed in the past years. The report also explains why it is believed that during the next years, the yeast industry will continue to prosper, further expand and develop to a business that is expected to grow to a market value of more than $5 billion.
REASONS FOR DOING THE STUDY
The report reviews the global yeast industry with emphasis on nine different types of yeast and yeast–derived products:
- Beer yeast
- Wine yeast
- Yeast for bio–ethanol manufacturing
- Baker’s yeast
- Yeast as a by–product from industrial processes
- Mineral yeast used in feed and food supplements
- Active probiotic yeast used in feed and food supplements
- Yeast cell wall extracts: mannans and beta–glucans
- Yeast autolysates as fermentation starters and as flavor enhancers
The report provides the most up–to–date information on quantities of different types of yeast manufactured, on price developments and market values, as well as on industry structures. It enables the reader to understand the industry in general and provides a particular insight into the world of yeasts as intermediates and as end products. The report is designed to assist decision–makers in the fermentation industry by providing background information to be considered and to be used in strategic design and particularly in deciding on plant expansions or diversifications. The report should help the reader to understand that yeast manufacturing, on the one hand, is a large global and technically demanding business with some commodity character, but on the other hand still allows the generation of substantial margins, and guarantees volume growth rates, which became rare for many other food and chemical ingredients and intermediates.
SCOPE OF REPORT
After categorizing yeast products, each one is described by first highlighting historic developments and by profiling specific production technologies. Estimations on manufactured quantities follows and typical market prices are given. Distribution and value chains are discussed, particularly when the build–up of values over the chains is exceptional. Future developments are indicated in the context of volume growth and price increases. The industry section starts by profiling the major players in that industry and demonstrates how production is structured and where it is located. The report concludes by discussing possible future developments.
目录及图表
CHAPTER ONE: INTRODUCTION ............................................................................ 1
STUDY GOAL AND OBJECTIVES ................................................................... 1
REASONS FOR DOING THE STUDY .............................................................. 2
SCOPE OF REPORT .......................................................................................... 2
METHODOLOGIES............................................................................................ 3
INFORMATION SOURCES ............................................................................... 3
AUTHOR’S CREDENTIALS .............................................................................. 4
RELATED BCC REPORTS ................................................................................ 4
BCC ONLINE SERVICES .................................................................................. 4
DISCLAIMER ..................................................................................................... 4
CHAPTER TWO: SUMMARY ...................................................................................... 5
SUMMARY .......................................................................................................... 5
SUMMARY TABLE DEVELOPMENT OF GLOBAL YEAST MARKET BY
VALUE, THROUGH 2015 ($ MILLIONS) ......................................................... 6
SUMMARY FIGURE DEVELOPMENT OF GLOBAL YEAST MARKET
BY VALUE, 2009 AND 2015 ($ MILLIONS) ..................................................... 7
CHAPTER THREE: OVERVIEW ................................................................................ 8
THE YEAST MARKET BY VOLUME ............................................................... 8
FIGURE 1 STRUCTURE OF GLOBAL YEAST MARKET BY VOLUME,
2009 (%) ................................................................................................................ 9
FIGURE 2 STRUCTURE OF GLOBAL YEAST MARKET BY VOLUME,
2015 (%) .............................................................................................................. 10
THE YEAST MARKET BY VALUE ................................................................. 11
FIGURE 3 STRUCTURE OF GLOBAL YEAST MARKET BY VALUE,
2009 ($ MILLIONS/%) ..................................................................................... 11
FIGURE 3 (CONTINUED) ..................................................................................... 12
FIGURE 4 STRUCTURE OF GLOBAL YEAST MARKET BY VALUE,
2015 ($ MILLIONS/%) ..................................................................................... 12
FIGURE 4 (CONTINUED) ..................................................................................... 13
FIGURE 5 GLOBAL YEAST MARKET BY REGION, 2009 ($ MILLIONS) ...... 14
CHAPTER FOUR: BASICS OF YEAST PRODUCTION .......................................... 15
HISTORY AND ELEMENTARY CHARACTERISTICS OF YEAST ............. 15
TABLE 1 ASSIMILATION PATTERN OF VARIOUS SUGARS, BY
DIFFERENT YEASTS ....................................................................................... 15
TERMINOLOGY ............................................................................................... 16
TERMINOLOGY (CONTINUED)......................................................... 17
MANUFACTURING PRINCIPLES ................................................................. 18
SUBSTRATES AND CARBOHYDRATES ............................................ 18
TABLE 2 TYPICAL COMPOSITION OF BEET AND CANE MOLASSES
AND OF THICK BEET JUICE ........................................................................ 18
STANDARD PROCESSES FOR MANUFACTURING YEAST
BIOMASS .......................................................................................... 19
FIGURE 6 TYPICAL YEAST PRODUCTION SYSTEMS ................................... 20
TABLE 3 BASIC PROPERTIES OF DIFFERENT COMMERCIAL YEAST
FORMS ............................................................................................................... 20
STANDARD PROCESS FOR PREPARING DIFFERENT
YEAST EXTRACTS .......................................................................... 21
FIGURE 7 PROCESSING YEAST TO DIFFERENT EXTRACTS ..................... 22
CHAPTER FIVE: YEAST INDUSTRY STRUCTURE AND MARKETS ................. 23
BREWER’S YEAST ........................................................................................... 23
HISTORIC REVIEW AND BASICS OF BREWING ............................ 23
DEVELOPMENT OF GLOBAL BEER CONSUMPTION .................... 24
FIGURE 8 DEVELOPMENT OF GLOBAL BEER CONSUMPTION 1993-
2009 (BILLION HECTOLITRES) ..................................................................... 25
TABLE 4 PER CAPITA BEER CONSUMPTION IN SELECTED
COUNTRIES, 2008 (LITRE/CAPITA) ............................................................. 26
TABLE 5 GLOBAL BEER CONSUMPTION BY REGION, 2009
(BILLION HECTOLITERS/%) ......................................................................... 26
BEER YEAST CONSUMPTION ........................................................... 26
TABLE 6 TYPICAL DATA SHEET FOR BEER YEAST ..................................... 27
FIGURE 9 DEVELOPMENT OF GLOBAL BEER YEAST
CONSUMPTION, 1993-2009 (THOUSAND TONS) ........................................ 28
FIGURE 10 GLOBAL COMMERCIAL BEER YEAST CONSUMPTION
BY REGION, 2009 (THOUSAND METRIC TONS) ......................................... 29
FIGURE 11 PERCENTAGE OF GLOBAL COMMERCIAL BEER YEAST
CONSUMPTION BY REGION, 2009 (%) ........................................................ 30
PRICE DEVELOPMENTS AND STRUCTURES ................................. 30
FIGURE 12 DEVELOPMENT OF GLOBAL BEER YEAST PRICES,
1993-2009 ($/KG DRY MATTER) ..................................................................... 31
MARKET VALUE .................................................................................. 32
FIGURE 13 MARKET VALUE ($ MILLIONS) OF BEER YEAST BY
REGION, 2009 (%) ............................................................................................ 32
FUTURE DEVELOPMENTS ................................................................ 33
TABLE 7 DEVELOPMENT OF MARKET STRUCTURE FOR BEER
YEAST, THROUGH 2015 ................................................................................. 34
WINE–MAKING YEASTS ................................................................................ 34
HISTORIC REVIEW AND BASICS OF WINE MAKING .................... 34
DEVELOPMENT OF GLOBAL WINE CONSUMPTION .................... 35
FIGURE 14 DEVELOPMENT OF GLOBAL WINE CONSUMPTION
1993-2009 (MILLION METRIC TONS) ............................................................ 36
TABLE 8 PER CAPITA WINE CONSUMPTION IN SELECTED
COUNTRIES, 2009 (LITER/CAPITA) ............................................................. 37
TABLE 9 DEVELOPMENT OF GLOBAL WINE CONSUMPTION BY
REGION, THROUGH 2009 (MILLION METRIC TONS) .............................. 37
WINE YEAST CONSUMPTION ........................................................... 37
FIGURE 15 DEVELOPMENT OF GLOBAL WINE YEAST
CONSUMPTION 1993-2009 (THOUSAND TONS) ........................................ 38
FIGURE 16 GLOBAL WINE YEAST PRODUCTION BY REGION, 2009
(MILLION METRIC TONS/%) ......................................................................... 39
FIGURE 17 GLOBAL WINE YEAST CONSUMPTION BY REGION,
2009 (THOUSAND METRIC TONS/%) ........................................................... 40
PRICE DEVELOPMENTS AND STRUCTURES ................................. 40
TABLE 10 TYPICAL DATA SHEET FOR WINE YEAST .................................... 41
FIGURE 18 TYPICAL DISTRIBUTION CHAIN FOR WINE YEAST ................ 42
FIGURE 19 DEVELOPMENT OF GLOBAL WINE YEAST PRICES,
1997-2009 ($/KG DRY MATTER) ..................................................................... 43
MARKET VALUE .................................................................................. 43
FIGURE 20 MARKET VALUE OF WINE YEAST BY REGION, 2009 ($
MILLIONS/%) ................................................................................................... 44
FUTURE DEVELOPMENTS ................................................................ 44
Future Developments (Continued) ............................................. 45
TABLE 11 DEVELOPMENT OF MARKET STRUCTURE FOR WINE
YEAST, THROUGH 2015 ................................................................................. 46
BIO–ETHANOL YEASTS ................................................................................ 46
HISTORIC REVIEW AND BASICS OF ETHANOL
MANUFACTURING ......................................................................... 46
Historic Review ............................................................................ 46
Bio–Ethanol Manufacturing Processes ....................................... 47
FIGURE 21 PRINCIPLE FLOW CHART FOR BIO–ETHANOL
MANUFACTURING .......................................................................................... 48
DEVELOPMENT OF GLOBAL BIO–ETHANOL
CONSUMPTION ............................................................................... 49
FIGURE 22 DEVELOPMENT OF GLOBAL BIO–ETHANOL
PRODUCTION 1998-2009 (MILLION CUBIC METERS).............................. 49
FIGURE 23 DEVELOPMENT OF ETHANOL PRODUCTION IN
SELECTED REGIONS 1999-2009 (MILLION CUBIC METERS) ................ 50
YEAST CONSUMPTION FOR BIO–ETHANOL .................................. 50
FIGURE 24 DEVELOPMENT OF GLOBAL ETHANOL YEAST
CONSUMPTION, 1993-2009 (THOUSAND METRIC TONS) ....................... 51
FIGURE 24 (CONTINUED) ................................................................................... 52
FIGURE 25 ETHANOL YEAST CONSUMPTION IN SELECTED
REGIONS (THOUSAND METRIC TONS/%) ................................................ 52
PRICE DEVELOPMENTS AND STRUCTURES ................................. 53
FIGURE 26 DEVELOPMENT OF ETHANOL YEAST PRICES
COMPARED TO MOLASSES PRICES, 1999-2009 ($/METRIC
TON,$/KG) ......................................................................................................... 53
MARKET VALUE .................................................................................. 54
FIGURE 27 MARKET VALUE OF ETHANOL YEAST BY REGION, 2009
($ MILLIONS/%) ............................................................................................... 54
FUTURE DEVELOPMENTS ................................................................ 55
TABLE 12 DEVELOPMENT OF MARKET STRUCTURE FOR
ETHANOL YEAST, THROUGH 2015 ............................................................. 56
BAKER’S YEAST .............................................................................................. 56
HISTORIC REVIEW AND BASICS OF BAKING ................................ 56
Historic Review and Basics of Baking (Continued) .................. 57
DEVELOPMENT OF GLOBAL BREAD CONSUMPTION ................. 58
TABLE 13 STRUCTURE OF BREAD CONSUMPTION BY SELECTED
EUROPEAN COUNTRIES (KG PER CAPITA) .............................................. 59
TABLE 14 DEVELOPMENT AND STRUCTURE OF BREAD
CONSUMPTION IN THE U.S., 1960-2008 (KG PER CAPITA) ...................... 60
BAKER’S YEAST CONSUMPTION ...................................................... 61
TABLE 15 TYPICAL DATA SHEET FOR INSTANT DRY BAKER’S
YEAST ................................................................................................................ 62
TABLE 16 ESTIMATION OF GLOBAL CONSUMPTION OF BAKERY
YEAST, 2009 ...................................................................................................... 63
FIGURE 28 ESTIMATION OF GLOBAL CONSUMPTION OF BAKERY
YEAST, 2009 (%) ............................................................................................... 63
FIGURE 28 (CONTINUED) ................................................................................... 64
FIGURE 29 DEVELOPMENT OF BAKER`S YEAST CONSUMPTION,
1993-2009 (THOUSAND METRIC TONS) ....................................................... 64
FIGURE 29 (CONTINUED) ................................................................................... 65
PRICE DEVELOPMENTS AND STRUCTURES ................................. 65
TABLE 17 BAKER’S YEAST PRICES (BLOCK YEAST BASIS) BY
REGION, 2009 ................................................................................................... 66
MARKET VALUE .................................................................................. 66
FIGURE 30 STRUCTURE OF BAKER’S YEAST MARKET VALUE BY
REGION ($ MILLIONS/%) ............................................................................... 67
FUTURE DEVELOPMENTS ................................................................ 67
TABLE 18 DEVELOPMENT OF MARKET STRUCTURE FOR BAKER’S
YEAST, THROUGH 2015 ................................................................................. 68
FEED YEASTS ................................................................................................. 68
CLASSIFICATION AND OVERVIEW .................................................. 68
FIGURE 31 CATEGORIZATION OF FEED YEAST ACCORDING TO
ORIGIN AND FUNCTION ................................................................................ 69
YEASTS AS BY–PRODUCTS FROM INDUSTRIAL PROCESSES .............. 69
PRODUCT CHARACTERIZATIONS .................................................... 69
Brewer’s Yeast Slurry.................................................................. 69
TABLE 19 TYPICAL COMPOSITION OF BREWER’S YEAST SLURRY
(%) ....................................................................................................................... 69
Torula Yeast ................................................................................. 70
TABLE 20 TYPICAL COMPOSITION OF TORULA YEAST .............................. 70
Yeast as Residue from Ethanol Production Processes ............... 71
TABLE 21 TYPICAL COMPOSITION OF VINASSE FROM ETHANOL
PRODUCTION (%) ............................................................................................ 71
DEVELOPMENT OF CONSUMPTION................................................ 72
TABLE 22 CONSUMPTION OF YEAST DERIVED AS BY–PRODUCTS
FROM INDUSTRIAL PROCESSES, 2009 ....................................................... 73
FIGURE 32 CONSUMPTION OF YEAST DERIVED AS BY–PRODUCTS
FROM INDUSTRIAL PROCESSES BY REGION, 2009 (MILLION
METRIC TONS) ................................................................................................. 73
FIGURE 32 (CONTINUED) ................................................................................... 74
PRICE DEVELOPMENTS ..................................................................... 74
MARKET VALUE .................................................................................. 75
TABLE 23 MARKET VALUE OF YEAST DERIVED AS A BY–PRODUCT
OF INDUSTRIAL PROCESSES, 2009 ............................................................. 75
FIGURE 33 MARKET VALUE ($ MILLIONS) OF YEAST DERIVED AS
A BY–PRODUCT OF INDUSTRIAL PROCESSES, 2009 (%) ......................... 75
FIGURE 33 (CONTINUED) ................................................................................... 76
FIGURE 34 MARKET VALUE OF YEAST DERIVED AS A BY–
PRODUCT OF INDUSTRIAL PROCESSES, BY REGION, 2009 ($
MILLIONS) ........................................................................................................ 76
FIGURE 34 (CONTINUED) ................................................................................... 77
FUTURE DEVELOPMENT ................................................................... 77
TABLE 24 DEVELOPMENT OF MARKET STRUCTURE FOR YEAST
AS BY–PRODUCT FROM INDUSTRIAL PROCESSES, THROUGH
2015 .................................................................................................................... 77
ACTIVE (LIVE) SACCHAROMYCES YEASTS .............................................. 78
PRODUCT CHARACTERISTICS.......................................................... 78
TABLE 25 TYPICAL DATA SHEET OF ACTIVE LIVE YEAST (%) .................. 79
FIGURE 35 MODEL OF LIVE YEAST EFFECTS ON FEEDING
PARAMETERS OF RUMINANTS .................................................................... 80
DEVELOPMENT OF CONSUMPTION................................................ 81
FIGURE 36 DEVELOPMENT OF LIVE FEED YEAST CONSUMPTION,
1993-2009 (THOUSAND METRIC TONS) ....................................................... 81
FIGURE 37 CONSUMPTION OF LIVE FEED YEAST BY REGION (%) .......... 82
PRICE DEVELOPMENT ....................................................................... 82
MARKET VALUE .................................................................................. 83
TABLE 26 STRUCTURE OF LIVE FEED YEAST MARKET VALUE BY
REGION, 2009 ($ MILLIONS/%) ..................................................................... 83
FUTURE DEVELOPMENT ................................................................... 83
Future Development (Continued) ............................................... 84
TABLE 27 DEVELOPMENT OF MARKET STRUCTURE FOR LIVE
YEASTS THROUGH 2015 ............................................................................... 85
MINERAL YEASTS AND PROTEINATES ..................................................... 85
PRODUCT CHARACTERISTICS.......................................................... 85
Product Characteristics (Continued) .......................................... 86
TABLE 28 TYPICAL DATA SHEET OF SELECTED METAL YEASTS ........... 87
DEVELOPMENT OF CONSUMPTION................................................ 87
FIGURE 38 CONSUMPTION OF MINERAL YEASTS, 1998 AND 2009
(THOUSAND METRIC TONS) ......................................................................... 88
FIGURE 39 STRUCTURE OF MINERAL YEAST CONSUMPTION BY
REGION, 2009 (THOUSAND METRIC TONS/%) .......................................... 89
PRICE DEVELOPMENT ....................................................................... 89
MARKET VALUE .................................................................................. 90
FIGURE 40 STRUCTURE OF MINERAL YEAST MARKET VALUE BY
REGION, 2009 ($ MILLIONS/%) ..................................................................... 90
FUTURE DEVELOPMENTS ................................................................ 91
TABLE 29 DEVELOPMENT OF MARKET STRUCTURE FOR
MINERAL YEASTS, THROUGH 2015 ........................................................... 91
YEASTS AS FOOD SUPPLEMENTS .............................................................. 91
CLASSIFICATION AND OVERVIEW .................................................. 91
TABLE 30 CHARACTERISTICS OF TYPICALLY AVAILABLE FOOD
SUPPLEMENT YEAST PRODUCTS ............................................................... 92
DEVELOPMENT OF CONSUMPTION................................................ 92
FIGURE 41 DEVELOPMENT OF CONSUMPTION OF FOOD
SUPPLEMENT YEASTS 1990-2009 (THOUSAND METRIC TONS) ........... 93
FIGURE 42 STRUCTURE OF FOOD SUPPLEMENT YEAST
CONSUMPTION BY REGION, 2009 (THOUSAND METRIC TONS) ......... 94
FIGURE 43 STRUCTURE OF FOOD SUPPLEMENT YEAST
CONSUMPTION BY REGION, 2009 (%) ........................................................ 95
FIGURE 44 STRUCTURE OF FOOD SUPPLEMENT YEAST
CONSUMPTION, BY PRODUCT, 2009 (%) .................................................... 95
FIGURE 44 (CONTINUED) ................................................................................... 96
PRICE DEVELOPMENTS ..................................................................... 96
FIGURE 45 DISTRIBUTION AND VALUE CHAINS FOR FOOD
SUPPLEMENT YEASTS .................................................................................. 97
MARKET VALUE .................................................................................. 97
TABLE 31 STRUCTURE OF FOOD SUPPLEMENT YEAST MARKET
VALUE BY REGION, 2009 ($ MILLIONS) ..................................................... 98
FIGURE 46 STRUCTURE OF FOOD SUPPLEMENT YEAST MARKET
VALUE BY REGION, 2009 (%) ......................................................................... 98
FIGURE 46 (CONTINUED) ................................................................................... 99
FUTURE DEVELOPMENTS ................................................................ 99
TABLE 32 DEVELOPMENT OF MARKET STRUCTURE FOR FOOD
SUPPLEMENT YEASTS, THROUGH 2015 .................................................. 100
PRODUCTS FROM THE DECOMPOSITION OF YEAST CELLS .............. 100
MANNAN–OLIGOSACCHARIDE ...................................................... 100
Characterization and Overview ................................................ 100
Characterization … (Continued) .................................... 101
TABLE 33 BACTERIA SUPPRESSED AND PROMOTED BY MANNAN–
OLIGOSACCHARIDES ................................................................................... 101
TABLE 34 TYPICAL DATA SHEETS OF AGRIMOS, A MIX OF
MANNAN OLIGOSACCHARIDES AND GLUCANS .................................... 102
Development of Consumption ................................................... 102
FIGURE 47 DEVELOPMENT OF CONSUMPTION OF MANNAN–
OLIGOSACCHARIDES 1990-2009 (THOUSAND METRIC TONS) ........... 103
FIGURE 48 STRUCTURE OF MANNAN–OLIGOSACCHARIDE
CONSUMPTION BY REGION, 2009 (THOUSAND METRIC TONS/%) .... 103
FIGURE 48 (CONTINUED) ................................................................................. 104
Price Developments ................................................................... 104
Market Value ............................................................................. 104
FIGURE 49 STRUCTURE OF MANNAN–OLIGOSACCHARIDES
MARKET VALUE BY REGION, 2009 ($ MILLIONS/%) ............................. 105
Future Developments ................................................................ 105
TABLE 35 DEVELOPMENT OF THE MARKET STRUCTURE FOR
MANNAN–OLIGOSACCHARIDES, THROUGH 2015 .................................. 106
BETA–GLUCANS ................................................................................ 106
Characteristics and Overview ................................................... 106
FIGURE 50 MODE OF ACTION MODEL FOR BETA–GLUCANS .................. 107
Development of Consumption ................................................... 107
FIGURE 51 DEVELOPMENT OF CONSUMPTION OF BETA–
GLUCANS 1995-2009 (THOUSAND METRIC TONS) ................................ 108
Price Developments ................................................................... 108
Market Value ............................................................................. 109
Future Developments ................................................................ 109
TABLE 36 DEVELOPMENT OF MARKET STRUCTURE FOR BETA–
GLUCANS DERIVED FROM YEAST, THROUGH 2015 .............................. 109
YEAST EXTRACTS AND AUTOLYSATES .................................................. 110
CHARACTERISTICS AND OVERVIEW ............................................ 110
TABLE 37 PHYSICAL–CHEMICAL CHARACTERISTICS OF YEAST
EXTRACT ......................................................................................................... 110
TABLE 37 (CONTINUED) .................................................................................... 111
TABLE 38 TYPICAL APPLICATIONS OF YEAST EXTRACTS AS
FLAVOR ENHANCERS .................................................................................. 112
DEVELOPMENT OF CONSUMPTION.............................................. 112
FIGURE 52 DEVELOPMENT AND STRUCTURE OF YEAST EXTRACT
CONSUMPTION 1995-2009 (THOUSAND METRIC TONS) ...................... 113
FIGURE 53 STRUCTURE OF YEAST EXTRACT CONSUMPTION BY
REGION, 2009 (THOUSAND METERIC TONS/%) ..................................... 114
PRICE DEVELOPMENTS ................................................................... 114
MARKET VALUE ................................................................................ 115
FIGURE 54 STRUCTURE OF YEAST EXTRACT MARKET VALUE BY
REGION, 2009 ($ MILLIONS/%) ................................................................... 115
FUTURE DEVELOPMENTS .............................................................. 116
TABLE 39 DEVELOPMENT OF MARKET STRUCTURE FOR YEAST
EXTRACTS THROUGH 2015 ........................................................................ 116
YEAST INDUSTRY STRUCTURE ................................................................ 116
YEAST INDUSTRY STRUCTURE (CONTINUED) ........................... 117
CHAPTER SIX: COMPANY PROFILES ................................................................. 118
COMPANIES .................................................................................................. 118
ALLTECH ............................................................................................. 118
ANGEL YEAST CO., LTD ................................................................... 119
ASSOCIATED BRITISH FOODS PLC (ABF) ..................................... 119
Associated British …(Continued) .............................................. 120
LALLEMAND ....................................................................................... 121
TABLE 40 HISTORIC MILESTONES OF LALLEMAND’S
DEVELOPMENT ............................................................................................. 121
TABLE 40 (CONTINUED) .................................................................................... 122
LEIBER YEAST ................................................................................... 122
LESAFFRE ........................................................................................... 123
PAKMAYA ............................................................................................ 124
CAPACITIES AND PLANTS ......................................................................... 125
FIGURE 55 GEOGRAPHICAL DISTRIBUTION OF GLOBALLY
INSTALLED YEAST MANUFACTURING CAPACITIES (MILLION
METRIC TONS/%) .......................................................................................... 125
FIGURE 55 (CONTINUED) ................................................................................. 126
FIGURE 56 INSTALLED CAPACITIES BY MAJOR YEAST
MANUFACTURERS, 2009 (%) ....................................................................... 126
FIGURE 56 (CONTINUED) ................................................................................. 127
FIGURE 57 YEAST PLANT SIZE DISTRIBUTION, 2009 (THOUSAND
METRIC TONS/%) .......................................................................................... 127
FIGURE 57 (CONTINUED) ................................................................................. 128
TABLE 41 YEAST PLANT SIZE DISTRIBUTION BY REGION, 2009 ........... 128
INNOVATIONS AND R&D EFFORTS .......................................................... 128
INNOVATIONS AND … (CONTINUED) ........................................... 129
INNOVATIONS AND … (CONTINUED) ........................................... 130