Project report for Yeast

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Introduction

Yeasts are used in the food industry in India for many applications such as soups, sauces, broths and gravies, snack seasonings, ready-to-eat meals, processed fish, meat and analogs, dairy, bakery, beverages, and dietary supplements. We actively encourage a culture of innovation, which facilitates the development of new technologies and ensure a high quality product. The market is driven by factors such as the growth of the bakery industry, increasing demand for convenience food, and increasing demand for bio-ethanol as a fuel.

Yeast extracts are fermented foods that contain concentration of yeast cells. Yeast extracts result from the natural breakdown of yeast cells when heated. They are used as flavor enhancers in foods and are often used to create savory flavors and umami taste sensations. Although yeast extracts are not made up of any animal ingredients, the taste is similar to that of a meat bouillon because many of the same taste-giving amino acids are present in both yeast extracts and meat bouillons.

Yeasts are unicellular organisms that evolved from multicellular ancestors, with some species having the ability to develop multicellular characteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae. Yeast sizes vary greatly, depending on species and environment, typically measuring 3 to 4 µm in diameter, although some yeasts can grow to 40 µm in size. Most yeasts reproduce asexually by mitosis, and many do so by the asymmetric division process known as budding. With their single-celled growth habit, yeasts can be contrasted with molds, which grow hyphae. Fungal species that can take both forms (depending on temperature or other conditions) are called dimorphic fungi. The yeast species Saccharomyces cerevisiae converts carbohydrates to carbon dioxide and alcohols through the process of fermentation. The products of this reaction have been used in baking and the production of alcoholic beverages for thousands of years.

Market potential & Strategy

The global yeast market size is estimated to be valued at INR 293,270 Crores in 2020 and is projected to reach INR 548,700 Crores by 2025, recording a CAGR of 9.6%. Yeast, being one of the most versatile microorganisms, is used in the production of food & beverage products. The commercialization of yeast has resulted in a transition phase in the yeast industry. The market for yeast is growing globally due to the increase in demand for bakery products, the trend of buying alcoholic beverages worldwide, and global demand for bioethanol as a fuel. The demand for naturally-sourced food additive witnesses a significant increase due to the growing health concerns among consumers, which is projected to drive the growth of the market.

The global yeast market is expected to register significant growth on account of its increasing application in the food industry and other industrial sectors. Growing bakery products demand, high quality animal feed and increasing alcoholic beverage consumption are expected to remain key driving factors for the global market. Increasing acceptance for bio-ethanol as an alternative fuel as well in the bio-technology and pharmaceutical industry is anticipated to further compliment the market growth. High demand for ready-to-eat food items as well as convenience food is presumed to fuel the rapidly growing specialty yeast market. Growing awareness about the nutritional value of yeast and its subsequent health benefits present itself as an opportunity for the market. Raw material shortage is expected to create supply-demand imbalances which might challenge the market growth.

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