Yeast

Brewers tend to ignore yeast's potential - a mistake given its impressive biodiversity, says Renaissance BioScience. Pic:iStock/AkkharatJarusilawong

Breeding improved brewer’s yeast – and brewing quality beer

By Jason Hung, Zachari Turgeon, and Matthew Dahabieh: Renaissance BioScience Corp.

The biodiversity of yeast is an incredibly powerful force capable of not only profoundly shaping the utility of yeast, but also is the foundation of a global beer industry estimated by Canadean at more than US $700 billion. 

Brew Dr Kombucha: Revenues on course to reach $11million in 2016, says founder Matt Thomas

Kombucha and fermented beverages category grew 32% in year to October 2, says SPINS

Brew Dr Kombucha poised for growth as fermented trend gains momentum

By Elaine Watson

According to SPINS data*, retail sales of refrigerated kombucha and fermented beverages** surged 32% to $375.4m (natural, specialty, conventional multi-outlet) in the year to October 2, but with household penetration still very low, there is still significant...

Consumers have an insatiable desire for new craft beer flavors - heralding a 'new golden age of yeast'. Pic:iStock/ValentynVolkov

Guest article

The emerging revolution in yeast for craft brewers

By Cormac O’Cleirigh, Renaissance Bioscience

With the majority of beer’s flavor and style created by yeast, it’s no stretch to say that yeast is a large part of what puts the 'craft' in craft brewing. What’s exciting for craft brewers is that the emerging revolution in brewer’s yeast means...

Europe accounts for 32% of the global yeast market

Global yeast market could be worth $5.1bn by 2016

By Caroline SCOTT-THOMAS

Increasing demand for specialised yeast to improve food and drink quality are driving rapid growth in the global yeast market , which could grow 75% on 2010 levels to reach $5.1bn by 2016, according to a new report from MarketsandMarkets.

Caliterra Vineyard in Santa Crux, O' Higgins Region, California (Picture Copyright: Viña Caliterra)

DISPATCHES FROM ANUGA FOODTEC 2012

Fraunhofer goes 'wild' with new sensor to help winemakers detect bad yeasts

By Ben Bouckley

Researchers at Germany's Fraunhofer IME are close to commercialising an inexpensive detector that they claim could save wine producers significant amounts of money and time by detecting 'bad' yeasts within grape must, as Cecilia Diaz from...

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