COVID-19 Impact on Yeastin Food and Beverage Industry
The COVID-19 pandemic has significantly affected the food and beverages industries across the globe. The outbreak of the COVID-19 has highlighted the importance of the food industry for security of the global population and society. Worldwide, countries are expecting drastic decline in purchasing power of the consumers particularly in low- and middle-income countries due to of loss of income, shutdown of businesses, and thereby breakdown of food markets due to both demand shocks and supply constraints.
Major yeast companies are focusing on healthier product development to promote people’s health and wellbeing by reducing salt content, cutting saturated fats and reducing sugar. People suffering from lifestyle disorders such as diabetes and blood pressure are more likely to suffer from COVID-19. Thus people are becoming more health conscious and started adopting healthier lifestyle and nutrients in their daily meal.
With increased time at home and shutdown of the food outlets outside, a rediscovery of baking and making bread took off across the globe, which is driving increased demand for yeast as compared with pre-COVID-19 levels.
On the other hand due to outbreak of COVID-19, the yeast market has been facing some issues with streamlining all the of the supply chain work streams from production to the delivery of the yeast, which is expected to restrict the growth of the yeast market during this pandemic period. Additionally, consumers will be more focused on building higher immunity level during and post-crisis situation which will shape the market of ingredient producers.
COVID-19 MAY LEAD TO DRASTIC REDUCTION IN CONSUMPTION OF BAKERY PRODUCTS
The COVID-19 crisis has hugely affected on the demand of bakery products. The spike in the demand for yeast during early days of the pandemic has seen as due to lockdowns across the globe, people with more time at home.
Thus, consumers are baking it in home instead of buying bakery products from market. Manufacturers are started introducing healthier product portfolio in the market to overcome this challenges.
For instance,
• Associated British Foods plc products under DON business continues to reduce the salt content of their products, and started adding a ‘smiley’ label on low-salt products that it will designed to appeal to children, while ABF Ingredients business Ohly has launched natural, yeast-based ingredients which enable consumers to reduce the content of salt in their recipes by up to 30%.
In New Zealand, Tip Top’s Fruit Bread reformulated product with no added sugar. Additionally, Speedibake, the U.K. Grocery businesses has reduced sugar across all its
• products since from 2015. By an average of 37% of the sugar get reduced which is equating to 1,700 tons per year.
Several manufactures are actively lowering the fats and making sure that they avoid additional increase in the fat content.
For instance,
• Jordans Dorset Ryvita is reduced 60% of the saturate fat content by replacing palm oil with sunflower oil. All these factors are likely to provide healthier growth for bakery products during COVID-19 pandemic.

FLUCTUATION IN THE DEMAND OF WINE ACROSS THE GLOBE DURING COVID-19 PANDEMIC
Key players operating in the Wine industry has been facing major hit due to outbreak of COVID-19 across the globe. Market is majorly driven by closure of key sales channels outside retail and shutdown of all e-commerce services across the globe due to precautions measure taken by government to combat COVID-19 situation. WHO recommends physical distancing as a protective measure which resulted into shutdown of Bars, Casinos, night clubs, and restaurants that in turn hampered the growth of wine industry. Read in detail...