New York, NY -- (SBWIRE) -- 03/20/2017 -- Based on the geographies, torula yeast market is segmented into seven regions - North America torula yeast market, Latin America torula yeast market, Eastern Europe torula yeast market, Western Europe torula yeast market, Asia Pacific excluding Japan torula yeast market, Japan torula yeast market and the Middle East & Africa torula yeast market. The consumption of processed foods including salad dressing, snack foods, seasoning blends, processed meats, soups, rice and pasta, and sauces; as well as consumption of beverages in countries such as U.S, Canada, Mexico made North America and Latin America dominating region in the market of torula yeast. The second leading region is Eastern and Western Europe where countries such as Germany, France, Italy, U.K and Spain practices torula yeast mostly in processed meat. Asia Pacific excluding Japan is an emerging region because of the developing countries such as China, India rising in intake of processed food.
There are many kinds of yeast, torula yeast is one of its kind, it can be found worldwide in many types of settings, such as cellulose-rich substrate that includes leaf litter, paper pulp, and wood. Many regions cultivate wood pulp torula yeast for industrial usage. Torula yeast is the best replacement for MSG and therefore majorly brought in use as a food additive due to its property of producing glutamic acids which when combined with nucleotides lend foods a strong savory character. Torula yeast is used in processed foods such as soups, pasta, rice mixes, snack food, salad dressings, processed meats, gravies, and sauces. Many people prefer gluten free food, due to celiac disease or any other allergic reason. It becomes tricky to figure out gluten free diet as gluten is found in many foods made with wheat, barley or rye. Torula is not made from these grains hence it is a naturally extracted gluten free yeast.
The ever growing demand for processed food products and the convenience food products has enhanced the growth of torula yeast across the globe. Rising demand of yeast as a flavor enhancer is driving the market of all kind of yeast. Many people are allergic to gluten and prefer gluten free diet; this preference accelerates the demand of torula yeast among other yeast. As compared to other yeast, torula yeast is less expensive and is a better alternative for MSG, dashi and veal stock which were used as the source for umami flavor. Torula yeast is also very much in demand in the paper industry. Another boosting factor for torula yeast is the increasing demand of MSG, a synthetic flavor enhancer in snack food products. In upcoming years MSG market is expected to grow substantially. Studies have highlighted that torula yeast is an adequate replacement of MSG.
A sample of this report is available upon request @ http://www.persistencemarketresearch.com/samples/14737
Although demand and necessity of torula yeast in the market can be seen broadly, sometimes it can cause an adverse effect to the people who are sensitive to allergies. Though it is considered as a safe edible yeast but for some individuals who are very much allergic to MSG may have the same reaction if they consume torula yeast.
Request to view table of content @ http://www.persistencemarketresearch.com/toc/14737
Few of the market players accounting on torula yeast market includes Lallemand Inc. (Canada), Kenegrade, Kohjin, Gluthatheon, Koninklijke DSM N.V., Oriental Yeast Co., Ltd, Synergy Flavors and Chr. Hansen Holding A/S.