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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.

 

DEMAND ANALYSIS

MARKET STRUCTURE

ANALYSIS OF THE OFFER

RULES AND REGULATIONS

POSITIONING OF THE ACTORS

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Method

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Analysts 1 sector analyzed
in 40 pages
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Analysts

chargé d'études économiques, Xerfi

Hugo Schott

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Associate Consultant

Mathieu Luinaud

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PhD Industrial transformations

Robin Charbonnier

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Analyst

Pierre Doussau

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President Ross Alumni Club France

Arnaud Walter

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Analyste de marché chez Businesscoot

Amaury de Balincourt

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Consultant

Pierrick Cudonnec

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Project Finance Analyst, Consulting

Maelle Vitry

Etudiante en Double-Diplôme Ingénieur-Manager Centrale

Héloise Fruchard

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EDHEC

Imane Essadiq

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Auditeur

Vincent Defrenet

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Eva-Garance Tison

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Market Research Analyst

Michela Grimaldi

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Market Research Analyst @Businesscoot

Azelie Prigent

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Cantiane Gueguen

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Consultant

Jules Decour

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Alexia Vacheron

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Emil Ohlsson

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Anna Oeser

Anna Oeser

Gabriel Salvitti

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