Brewer yeast powder market to surge

The global brewer yeast powder market was valued at $2,763 million in 2020, and the market is anticipated to reach $4,693m by the end of 2030. According to the study, the market will show a steady rise at 5.4 per cent CAGR between 2020 and 2030. According to the report, the increasing demand for healthy food and beverages along with the dietary supplements will fuel the growth. The report compromises an in-depth synopsis of the brewer yeast powder market, covering the fundamental dynamics. It uses exclusive research techniques to deliver the most accurate analysis of the market.

It includes in-depth insights into the brewer yeast powder market. Some of these are:

  • The estimated value of the market was at  $2,763mn in 2020.
  • North America and Europe will remain constant as key markets for brewer yeast powder market.
  • Beverage category is expected to remain dominant application.
  • Key producers are likely to emphasis on innovations in product portfolio to stay prominent in developed markets.

“The rising demand for brewer yeast in food and beverage industry across the globe is the key factor that is driving the brewer yeast powder market. Furthermore, the demand for various types of brewer yeast such as instant brewer’s yeast, fresh brewer yeast and dry brewer yeast is rising because of the health benefits they offer,” said an analyst at FMI.

Renaissance Bioscience Corp appoints new Chief Business Development Officer

Global yeast technology company Renaissance BioScience Corp has appointed former Australian food executive Dr Cormac O’ Cleirigh as the company’s Chief Business Development Officer.

Dr O’Cleirigh’s extensive experience and expertise at the senior executive level in the global yeast and bakery ingredient industry will assist Renaissance in developing advanced yeast technologies for a range of global industries.

According to Renaissance CEO, Dr John Husnik, the appointment ensures an incorporation of end-use industry with consumer insights to be used in the company’s innovation agenda.

“Renaissance brings step-change technological innovation to the global yeast industry, which, through its supply of large volumes of a critical ingredient, underpins multiple other global industries,” Dr O’Cleirigh’s said.

Renaissance provides efficiency improvements along with increased functional performance and value propositions for global yeast partners and their customers.

Food and pharmaceutical industries have seen value and growth added as technology innovates large-volume manufacturing in a similar manner to bio tech investments over the last few years.

Dr O’Cleirigh’s primary responsibilities include overseeing the division’s strategic business development, focusing on developing consumer insights, evaluating competitor intelligence and identifying acquisition targets.

Renaissance Bio Science Corp is a privately held applied life sciences company that develops yeast-based platform technologies to solve industrial efficiency and consumer health problems in the food, beverage, alcohol, biofuel and pharmaceutical industries.

Coopers launches DIY brewing extracts

Coopers Brewery is launching a new series of DIY beer extracts in response to the growing interest in craft beer across the world.

The new premium quality brewing extracts are being released under the Thomas Cooper label and have been designed to help DIY brewers mimic most popular styles of craft beer.

At the same time, Coopers has revamped and refreshed the labelling for its Original and International DIY Beer extracts, adding multi-language information and nutritional panels.

Coopers Marketing Manager, Brewing Products, Scott Harris, said craft beer was the fastest growing sector of the beer market worldwide and DIY brewers were increasingly looking to make craft styles of beer at home.

“This particularly applies to enthusiasts who have progressed from making basic brews to more intricate beer styles,” he said.

“The Thomas Cooper range comprises high quality pure malted barley extracts, each with its own specifically matched yeast blend and are designed to be used with additional brewing adjuncts to replicate the bolder characters and flavours associated with craft beers.

“A good example of this is the Brew A IPA which has a significant level of both bittering and aromatic hops matched with west coast style yeast which when made as directed will give a higher alcohol by volume (ABV) level, extra hoppy IPA typical of the north west USA craft breweries.

“The range is designed to encourage experimentation by experienced DIY brewers who want to further develop the brews into their own unique craft beer styles.”

Harris said the new Thomas Cooper range included an Amber Ale, US American Pale Ale and US Indian Pale Ale (IPA), styles of beer, which together represent the majority of craft beers consumed.

The labelling for the three Coopers’ ranges had been changed to meet demands of overseas markets and to give them a familiar “Coopers” feel.

“Overseas markets now demand nutrition panels, while the old labelling was also due for a refresh,” he said.

Renaissance Ingredients’ Testing sees 70 per cent Acrylamide Reduction in Fried Potato Products

A laboratory-scale analysis of Renaissance Ingredients’ acrylamide-reducing (AR) baker’s yeast showed an average 70 per cent reduction in the presence of carcinogen acrylamide in fried potato products.

The reduction was observed after a simple application of the AR yeast in a water solution during the raw potato processing phase, leading the company to believe that it can reach up to a 95 per cent reduction in potato chips, fries and other foods.

Renaissance Ingredients’ President, Dr Matthew Dahabieh said “These results confirm the ability of our AR yeast to substantially and easily reduce acrylamide in French fries and potato chips, simply by soaking raw or precooked potatoes in an AR yeast and water solution for just a few minutes.”

Dahabieh was confident that industry partners would wish to collaborate with the company to apply the yeast to a variety of potato products in order to deliver significant reductions in acrylamide.

In 2002, acrylamide was identified in a range of common foods, including potato chips, fries, bread, toast, cereal, and coffee.

 Acrylamide is not added to food, but forms naturally from the amino acid asparagine when foods are heated above 120°C (e.g., during baking, roasting, or frying).

AR yeast strains are similar to traditional baker’s yeast that consumes amino acids at an accelerated rate, effectively allowing the yeast to be used in foods that do not usually include it as an ingredient.

The company observed an 80 per cent AR reduction in white and whole wheat bread/toast –with no major changes made to the bread-making or baking processes other than using AR yeast to replace conventional yeast. 

Coopers launches new Father’s Day six-pack

Coopers Brewery has launched a Thomas Cooper’s Selection mixed six-pack ahead of Father’s Day.

The special packs comprise two bottles of Coopers Celebration Ale, two bottles of Coopers Artisan Reserve and two bottles of the recently released Coopers Extra Strong Vintage Ale 2015.

Coopers National Sales and Marketing Director, Mr Cam Pearce, said the packs were designed to encourage people to sample what are effectively Coopers’ Premium craft beers.

“Celebration Ale was launched in 2012 to celebrate Coopers’ 150th anniversary and was the first product in the Thomas Cooper’s Selection,” he said.

“We released a companion beer – Coopers Artisan Reserve – in 2013. It is an unpasteurised Pilsner style lager.

“Both beers underscore Coopers’ credentials in the craft beer segment and they have established strong positions in the market.

“The third beer in the six pack is Coopers Extra Strong Vintage Ale, which has only just been released and is widely sought by beer lovers.”

Asahi super dry shows off its new six pack

Asahi Super Dry has launched new packaging for its bottled 330ml product six pack baskets and cartons throughout Australia.

The new packaging was designed in Japan with the intention of creating a more premium feel to replicate the Asahi Super Dry brand positioning.

The Asahi Super Dry product itself remains completely unchanged offering exactly the same award winning beer with a fresh new exterior carton and six pack design. 

The bottle design remains unchanged. Michael Vousden, Beer and Cider Marketing Manager for Asahi Premium Beverages states: “The new Asahi Super  Dry packaging is sleek and  sophisticated,  mirroring  the qualities of the beer, in  line with our consumer base.” 

The revamped look is a refreshing update for the brand aesthetic and we look forward to getting it out into the market.”

”The new six pack and carton packaging is predominately black and showcases a  more simplistic  design, featuring the Asahi Super Dry logo and an image of the  bottle surrounded by crisp, ice cold vapour.  In comparison, previous packaging featured vibrant images and a red and white colour scheme.”

The minimalist and sophisticated new black and silver look complements the same great Asahi Super Dry product, offering a rich, full-flavoured beer with a refreshing after taste. “