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.

The recipe for a perfect brewery floor

With beer brewed in Australia accounting for 93 per cent of the nation’s beer consumption, the functionality and hygiene of brewing facilities are key factors to ensure consistent high standards and high turnovers.

The floor underfoot plays a crucial role to ensuring that a brewery can operate effectively, quickly and hygienically – as if the floor fails then the site could be at risk from slips, trips, bacteria build-up and unsightly blemishes.

All brewing, kegging and tourist routes need a floor that can provide protection against the challenging on-site conditions whilst complying with the sanitation regulations and surface characteristics of the Australia New Zealand Food Standards Code.

Getting the flooring right is basically a matter of chemistry. The ingredients, cleaners, temperatures, impacts and workload inherent to beer production can all take a toll on the floor finish and the material underfoot needs to be made of stern stuff in order to shrug off these conditions.Polyurethane has good resistance to corrosion, organic and inorganic alkalis and solvents, and has a low porosity of 0.5 per cent. Epoxy systems on the other hand have a porosity that is dependent on the sealer used, and offer a limited resistance to the organic acids that are found in a large quantity of beers.

Chemical attack is typically described as the breaking down of a floor’s structure, such that it is no longer able to fulfil its function. It is not only the reduction in functionality of the floor that is a problem, but erosion can also lead to an unsanitary surface, where bacteria can hide and multiply, affecting the cleanliness of the facility.

There are many factors that will affect the chemical resistance profile of a resin flooring system, including its thickness, resin formulation and reactivity of the chemical agent. Certain systems will be able to withstand intermittent exposure to a chemical, but not prolonged exposure, therefore not only the type of chemical but also the amount on-site and the frequency with which it is likely to come into contact with the floor needs to be known.

During the mash process in beer production, long chains of carbohydrates (starch) are transformed into fermentable sugars using enzymes naturally found in the grain. The two most common types of enzymes (alpha-amylase and beta-amylase) are responsible for breaking the large starch molecules into small bits of sugar.

In addition to sugars, such as the fermentable maltose, or unfermentable maltodextrins, hops contain a range of chemical compounds that affect the flavour of the beer, such as the alpha and beta acids. Daily exposure to sugars and acids can lead to corrosion of the floor, especially if they are not cleaned away on a regular basis.

The high cross-linked density of polyurethane means that it can survive intense and sustained contact with the corrosive chemicals and damaging substances most often found in brewing areas. As well as the previously mentioned substances, this can also include:

  • Caustic CIP cleaners such as sodium hydroxide (30-60 per cent) used at a solution of 1-3 per cent strength at up to 85°C
  • Mixed acid detergents like phosphoric (10-30 per cent)/nitric acid (10-30 per cent) blend used as a solution of 0.5 per cent – 1 per cent strength at up to 85°C
  • Hydrogen peroxide and peroxyacetic acid (PAA) mix acid sanitisers
  • Hot water up to 95°C
  • High sugar concentrations
  • Residual beer and yeast at 0°C – 20°C with around pH 3.8 – 4.5

In addition to chemical resistance polyurethanes can be tailored to minimise slip and trip risks, improve cleanability and even actively attack bacteria. A positively textured finish can greatly reduce the chances of slips and trips, making the area safe for both staff and visitors alike. Thanks to the seamless nature of polyurethane, even textured surfaces can be cleaned quickly and easily, with germs and bacteria having no joints to hide in.

The HACCP Internationally certified polyurethane flooring range Flowfresh was developed by Flowcrete to meet the stringent hygiene needs of the food and beverage sector. This has led to Flowfresh becoming popular with Australia’s breweries thanks to the functional, clean and long-lasting surfaces that can be created.

Flowfresh was developed in an exclusive partnership with Polygiene. By incorporating the natural silver ion based Polygiene additive, Flowfresh is able to reduce the bacterial population on the surface of the floor by up to 99.9 per cent, and so, when teamed with a regular cleaning regime can help to keep the facility as sanitary as possible.

Independent breweries are growing the beverage industry across Australia

Independent breweries are growing the beverage industry across Australia with new facilities and partnerships.

Australian independent brewery, Tribe Breweries, has taken on Mornington Peninsula Brewery through a partnership structure.

Matt Bebe, co-founder and CEO at Mornington, will become a shareholder in Tribe as a result of the partnership and will remain at the helm to lead the Mornington team.

All employees of Mornington will continue in their current roles as the brewery looks to grow its reach both domestically and internationally.

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The partnership will increase Mornington’s brewing capacity and allow the launching of new brews more rapidly.

Bebe said Mornington reached a point where it had to make some strategic decisions about its future.

“Joining Tribe is a great decision for Mornington as we can have our cake and eat it too; continue to be both local and independent while also part of a larger collective group that can provide benefits across the board,” said Bebe.

Anton Szpitalak, co-founder and CEO of Tribe Breweries said Tribe aspired to become Australia’s number one independent brewer and it was firmly committed to working with artisans to realise their dreams.

“Mornington fits perfectly into that vision and with the brewery joining the tribe we take a big step forward on our journey,” said Szpitalak.

Later this year, Tribe Breweries’ much anticipated state-of-the-art $35 million craft beverage production facility will open in Goulburn.

Meanwhile, Brick Lane Brewing Co. has launched a new brewery in Dandenong.

Brick Lane will offer other breweries an opportunity to use its state-of-the-art brewhouse to create their own beers.

Head Brewer Jon Seltin said the company wanted to give breweries the opportunity to bring their wonderful beers to a wider national and international audience.

“We are excited about working with some of the wonderful, talented and creative brewers out there to get more of their beers out there into the world,” said Seltin.

Brick Lane has incorporated several energy reduction, recovery and storage technologies into the Dandenong brewery, including a highly efficient vapour condenser which reclaims energy from steam produced during the brewing process.

Brick Lane will employ 60 workers in its brewhouse, producing 10,000 bottles and 15,000 cans per hour – a capacity of more than 100,000 pints of beer every day.

Urban Alley Brewery has started production in a new centre in Melbourne’s docklands.

It is located next to a brew-pub that is opening its doors in September 2018 and has a capacity of 700 people.

The 25-hectare-litre brewhouse is set to produce 2 million litres per year.

Urban Alley Brewery is also using biodegradable six pack rings (E6PR), which are made from spent grain.