A Value Chain Analysis of the Yeast Industry and Its Derivatives in Iran and the Global Market

This integrated review study aimed to analyze the value chain of the yeast industry and its derivatives in Iran and the world, based on field data, semi-structured interviews, and secondary statistics over a period of four to five years. Qualitative and quantitative data were analyzed using thematic analysis and descriptive indicators, respectively and the validity of the results was confirmed through triple validation between interviews, industrial documents, and statistical data. Yeasts with high metabolic capacity are considered to be the main pillars of industrial biotechnology and are widely used in the production of food, animal feed additives, enzymes, vitamins, biological metabolites, and bioethanol. In the framework of the circular bioeconomy, yeast biorefinery is considered a strategic approach for maximizing the utilization of biomass and converting side streams into value-added products. Leading global companies such as Lesaffre, Lallemand, Angel Yeast and Associated British Foods have adopted this approach and developed a diverse portfolio of yeast-based products. Findings show that Iran, with a nominal capacity of about 45,000 tons and eight companies, has a regional position in yeast production; however, the domestic value chain is not complete and the focus is mainly on the basic product. The assessment of the level of technological readiness indicates the need to strengthen research, development and deployment of more advanced technologies. The development of a yeast biorefinery can play an important role in realizing a circular bioeconomy and sustainable development of the country by completing the value chain, increasing added value, reducing waste and promoting exports.