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The rising vegan and vegetarian populations worldwide are driving the demand for torula yeast due to its use in producing vegan imitation-meat, and as a food additive for adding meaty flavours. The increasing health-consciousness globally has also led to the growth in the torula yeast industry due to its gluten-free properties, making it an ideal organic substitute for MSG, a commonly used food additive.
Lallemand Inc, one of the leading producers of torula yeast, entered into a long-term partnership with Ohly (a member of the ABF Ingredients Ltd. (OTCMKTS: ASBFY)), a pioneer in specialty yeast products, in early 2019. The deal transferred ownership of Ohly’s Hutchinson Torula Yeast facility to Lalleman and ensured Ohly the supply of torula cream. Torula cream is a fundamental raw material in the production of torula yeast extracts. This transaction between two of the giants in the torula yeast industry is expected to significantly increase the production capacity of torula yeast and its products, especially in North America.
Moreover, in February 2020, it was discovered that torula yeast can serve as a substitute for fishmeal in the diets of weanling pigs. Fishmeal is used as a source of protein for weanling pigs, but it proves to be expensive and unsustainable, with quality issues. This study shows that torula yeast is more digestible than fishmeal, offering several advantages over the latter. As further studies continue in this field, it is expected that torula yeast’s properties as a meat-substitute and a renewable protein source will drive growth in the industry on a global scale.
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The major players in the global torula yeast market are ABF Ingredients Limited, Lallemand Inc., and KOHJIN Life Sciences Co., Ltd., among others. The comprehensive report by EMR looks into the market share, capacity, and latest developments like mergers and acquisitions, plant turnarounds, and capacity expansions of the major players.
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