Global Yeast Extract Market to Reach USD 2.95 Billion by 2035 Amid Surge in Clean-Label and Culinary Applications

The yeast extract market is poised for notable growth over the next decade, with market valuation expected to rise from USD 1,647.1 million in 2025 to USD 2,949.7 million by 2035, registering a CAGR of 6.0%. This surge is driven by the expanding use of yeast extract in various end-use sectors, particularly in the food and beverage industry, owing to its rich umami flavor, nutritional benefits, and ability to enhance the savory profile of products.

A surge in global consumption of alcoholic beverages, along with an uptick in the demand for baked goods, is fueling market growth. Yeast extract is gaining traction as a clean-label, natural flavor enhancer-akin to spices and herbs-without artificial additives.

Its GMO-free, Halal, Kosher, and gluten-free status makes it appealing to a growing base of health-conscious consumers. The increasing demand for natural and functional ingredients is projected to drive sustained expansion.

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Mergers and Acquisitions

The yeast extract sector has seen a wave of strategic collaborations and acquisitions. Notable examples include Lesaffre's acquisition of Ohly's yeast extract business, which expanded its global footprint and production capabilities.

Angel Yeast, a key player, has also increased its investment in biotechnology firms to enhance innovation pipelines.

These moves reflect growing industry consolidation aimed at strengthening R&D, distribution, and product development.

Key Takeaways

Yeast extract market projected to grow at a CAGR of 6.0% between 2025 and 2035.
Health-conscious consumers are driving demand for clean-label, natural, and allergen-free ingredients.
The food & beverage segment remains the largest end-use industry.
Manufacturers are leveraging low-cost raw materials and strategic acquisitions to gain competitive advantages.

Emerging Trends in Global Market

Rising demand for vegan and plant-based foods is pushing the use of yeast extract as a natural flavoring substitute for animal-derived ingredients.
Innovations in biotechnology and fermentation processes are enabling more efficient and sustainable production of yeast extract.
Growth in the functional foods category is driving the integration of yeast extract for its nutritional value, including B-vitamins and protein content.

Significant Developments in Global Sector

Companies are expanding their manufacturing capacities, especially in Asia and Latin America, to meet rising local demand. Players like DSM and Kerry Group are also focusing on new product development by creating yeast extracts that cater to reduced-sodium, organic, and allergen-free formulations, aiming to diversify their product offerings and cater to specific dietary needs.

Trends and Opportunities in the Market

The global shift toward natural and sustainable ingredients is expected to present massive growth opportunities for yeast extract manufacturers. Moreover, the increasing awareness of functional benefits such as improved digestion and immune support is expected to open new avenues in the nutraceutical and personal care segments.

The push for sodium reduction in food products also presents an opportunity for yeast extract, which naturally enhances flavor without adding salt.

Leading Brands

Lesaffre Group
Kerry Group
Angel Yeast
Lallemand Inc.
Biospringer
Synergy Flavors
Thai Foods International Co.
Associated British Foods
Chr. Hansen
Leiber
Novozymes

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Key Segmentation

By Type:
Autolyzed Yeast Extract
Hydrolyzed Yeast Extract

By Grade:
Food Grade
Feed Grade

By Form:
Powder
Liquid
Paste
Flakes

By End Use:
Food & Beverages
Animal Feed
Cosmetics & Personal Care
Pharmaceuticals
Others

By Region:
North America
Europe
Asia-Pacific
Latin America
Middle East & Africa

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This release was published on openPR.