Fior Markets recently published a report outlining the global brewer’s yeast market growth expectancy to go from  USD 2.82 billion in 2020 to USD 5.87 billion by 2028, at a CAGR of 9.6% percent during the forecast period 2021-2028.

Increasing research and development by businesses to deliver unique and timely products to consumers drives the brewer’s yeast market during the forecast period. What the report outlines is the brewing industry is experiencing a period of change and experimentation, driven primarily by customer demand for product diversity. This market coincides with a greater appreciation for the role of yeast in determining the character of the beer and the widespread availability of yeast research instruments.

Saccharomyces cerevisiae, commonly known as Baker’s yeast, was instrumental in winemaking, baking and brewing. Brewer’s yeast, the remaining product after brewing, is used as feed for poultry, ruminants, fish and pigs as a seasoning in the food sector. Brewer’s yeast extracted more frequently from large breweries is used as a protein supplement in animal feed. The activated form of this product is a valuable source of protein, phosphorus and vitamin B. Brewer’s yeasts are considered probiotics and are used to promote digestion. Brewer’s yeast contains microorganisms that help maintain the proper functioning of the digestive system. It is a nutritional supplement and may boost energy levels and strengthen the immune system.

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