The Dutch ingredients firm claims a leading position for its culinary yeasts, in a total market estimated at 100,000 tonnes (including baker’s and brewer’s yeast), according to a recent report from Leatherhead Food International.
Fedde Sonnema, business unit director, savoury products told FoodNavigator.com that new equipment now allows DSM to convert all the yeast grown on-site into extracts.
“Initially some yeast fermentation capacity was utilised for the production of bakers' yeast (tolling). At present all yeast isextracted to yeast extracts.”
In addition, the facility expansion is expected to give greater scope for the development of new yeast products for the market.
The new capacity came on board as of October, but Sonnema said the company planned for the extension process to take two years, with the initial intention to be operational by Q1 2009.
However after observing the market conditions and calculating the capacity needed for organic growth of the yeast extract business, it fast-tracked it for Q4 2008.
The implications for DSM’s yeast-using customers are said to be greater efficiency and customer service in fulfilling requests.
Sonnema added that there has been good demand for DSM’s innovative yeast products; those launched in recent years include newly Maxarite, a taste potentiator to boost salty flavours and enable the salt content of bread and cheese to be reduced by up to 50 per cent; and Delite, a yeast-based potentiator to enhance buttery taste in cakes and increase moistness and creaminess.
Leatherhead puts yeast market growth at between 3 and 4 per cent per annum, and gives preferential use of yeast over other taste enhancers like monosodium glutamate and hydrolysed vegetable protein as a driver.