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MARKET SUMMARY

1.1 Definitions and scope of study

The yeast is a microorganism commonly used in food and beverage processing. It is used in the fermentation process for its ability to promote carbon release by improving the smell, taste, consistency and flavour of food.

There are different types of yeasts on the market depending on the form (fresh, dry, instantaneous or other), depending on the use (baker's yeast, wine yeast, beer yeast, bio-ethanol yeast), but also according to the consistency (liquid, granular, solid yeasts)

The manufacture of yeasts is registered to code 10.89Z in the INSEE's nomenclature of French activities (NAF code), a subclass of the food industry

In a highly concentrated market with few players involved, the yeast segment is growing strongly on a global scale, driven in particular by the development of ready-made meals the alcohol consumption slightly higher and awareness of the nutritional values of yeast . [Research

France also has one of the world's leading yeast manufacturers an asset in a country where bread-making yeasts are the main variety in the global manufacture of yeasts.

 

1.2 Sustained global growth

The global yeast market amounts to *.* billion in **** according to a study Zion Market Research with a forecast of $*.* billion by **** or an annual growth rate of about *% .
In terms of volume, yeast production in **** was about *,*** kilotonnes to achieve *,*** kilotonnes by **** with a Expected CAGR of about *% over the forecast ...

1.3 French production in the global panorama

The French production of baker's yeast is classified under statistical secrecy [***]. In addition, the production of instant yeasts and live yeasts has not been updated since **** in the databases of INSEE and Prodcom - Eurostat, a European statistical institute. We will therefore establish the size of the French yeast market by ...

DEMAND ANALYSIS

2.1 The different uses of yeast

Depending on the variety and components of the yeast, the uses can vary greatly The Lesaffre Group for example, a leader in the manufacture of yeasts, distributes its products according to four demand segments:
Bakery products which corresponds to all yeasts used in bakeries Taste and food pleasure yeasts used in ...

2.2 Bakery products in France

In ****, there were **,*** bakeries in France [***]. The sale of bread represents **.*% of bakers' turnover in France, i.e an average turnover of €***,*** per bakery . Pastry, on the other hand, would only represent **.*% of bakers' turnover.
Bread consumption per French person per day has decreased slightly in recent years It was *** grams ...

2.3 Wine and beer consumption

Yeasts are also found during the fermentation stages of beer or wine.
In ****, France was ranked in the * e of OECD countries in per capita alcohol consumption . [***] The French would consume **.* litres of wine per year on average a figure that is decreasing since it amounted to **.* litres of wine per ...

2.4 Animal food

The animal feed industry also calls on yeast producers for their interesting nutritional values and to fight against the proliferation of antibiotics[***]
In France, the cattle population was **.* million head, including *.* million dairy cows and * million suckler cows in **** . [***]. This value has been stable overall since ****.
For the sheep population France ...

2.5 Yeasts in the world of health

Insulin
As an alternative to the production of insulin from Escherichia coli bacteria, manufacturers use yeast as a proliferating vector. Novo laboratories, for example, use Saccharomyces cerevisiae yeast to represent the human gene artificially, and thus produce insulin in industrial quantities.
Vaccine adjuvants
Some vaccines are produced by a method known ...

MARKET STRUCTURE

3.1 A highly concentrated market

The production of industrial yeasts is historically a market with few players The French giant Lesaffre is the leader in France in the production of all types of yeasts, with * billion euros in revenue, **% of which is generated in France .
The online business directory Europages lists ** yeast or yeast-based producers in ...

3.2 Yeast production line

The yeast is a unicellular fungus which is involved in the fermentation of animal and plant materials.
According to the information provided by AB Mauri the production of yeasts requires several raw materials:
Beet or sugar cane molasses the main source of sugar for the fungus Ammonia and phosphoric acid for ...

3.3 Distribution chains

The trade in baker's yeast is mainly carried out by in B*B with bread manufacturers (***). Concerning beer yeasts, even if it is possible to find them in supermarkets directly for sale to private individuals, the preferred channels are also in B*B with brewers .
On the side of wine production, ...

ANALYSIS OF THE OFFER

4.1 Yeast varieties

Yeasts by type
The term "yeast" is understood as a micro-organism allowing the fermentation of organic animal or vegetable matter includes thousands of different yeast varieties according to their structural (***) characteristics
The official name baker's yeast (***) is the Saccharomyces cerevisiae . Its role is to degrade the sugars in the flour to ...

4.2 Average prices recorded

The fresh baker's yeast found in each block sells for between *.** and *.**€ per **g, or about **€ per kilo in specialized sites for private individuals.
On specific sites dedicated to bakeries, such as Cerfdellier.com the kilo of baker's yeast sells for **€.
The site spaceagro.com a wholesaler in the food industry, ...

4.3 Producer prices

If we take back prodcom data provided by Eurostat for the year **** (***), the following producer prices can be found within the European Union.
Source: ****
Nomenclature used :
Finally, if we look at the average prices per kilo of French imports of the different yeasts, we obtain the following table.
CN* nomenclature and ...

4.4 Launch of 3 new yeasts at AB Mauri France

In ****, AB Mauri launched three new yeast varieties under its brand name La Parisienne, which has been present on the French market since ****:
The QUALITY PariSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSiSbiTt. La PariSienne EFFICACITE and its yeast EFFI** PERFORMANCE is aimed at artisan bakers who prefer efficiency . La PariSienne SIMPLICITE and its yeast EASY** SECURITE targets ...

4.5 News at Lesaffre

In May ****, the Lesaffre group inaugurated a new research and development platform called in Vitro. The idea of this platform is to study the ability of the group's products to survive and be active in a small intestine or to improve nutrient digestibility. [***]
Lesaffre is thus developing a external growth strategy. ...

RULES AND REGULATIONS

5.1 Regulatory framework

Yeast producers must comply with European Union regulations REACH . It requires companies to manage the risks associated with the use of chemical substances for the creation of the product or the presence of such products in the sold item. Companies must declare chemical substances in the product design.
The Implementing Regulation ...

POSITIONING OF THE ACTORS

6.1 Segmentation

REDO THE FOLLOWING GRAPH

  • Lesaffre
  • AB Mauri France
  • Lallemand
  • Alsa
  • Dr Oetker
  • Angel Yeast
  • DSM Food
  • Spindal AEB Group
  • Leiber
  • La Brioche Dorée (Groupe le Duff)
  • La Mie Caline (Groupe Monts Fournil)
  • Heineken
  • Carlsberg
  • Caves de Rauzan

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chargé d'études économiques, Xerfi

Hugo Schott

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Mathieu Luinaud

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PhD Industrial transformations

Robin Charbonnier

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Pierre Doussau

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Arnaud Walter

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Amaury de Balincourt

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Pierrick Cudonnec

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Maelle Vitry

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Héloise Fruchard

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Imane Essadiq

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Vincent Defrenet

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Michela Grimaldi

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Azelie Prigent

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Jules Decour

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Alexia Vacheron

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Emil Ohlsson

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Anna Oeser

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Gabriel Salvitti

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