Despite the growing interest in alternative leavening agents, the baker’s yeast market is experiencing rapid expansion, driven by an increase in global consumption of processed foods, especially baked goods. According to a recent report by Technavio, the baker’s yeast market is projected to grow at a compound annual growth rate (CAGR) of 9% through 2020. While Western Europe continues to hold the largest share of the baker’s yeast market, its popularity is also rising in the United States. Concurrently, there is a growing demand for other leavening agents, particularly sourdough starter cultures. Although Western Europe leads the sourdough market, the U.S. is a close second and might become the market leader in the coming years, as noted by Future Market Insights. The research firm highlights the appeal of sourdough bread’s low glycemic index to Western consumers who seek slow-release carbohydrates to help manage and prevent conditions like Type-2 diabetes.
In recent years, U.S. consumers have shown increased interest in authentic, rustic foods and ingredients. The resurgence of sourdough aligns with the broader fermented food trend, which is also evident in products like sauerkraut, kimchi, and kombucha. However, traditional production methods for sourdough bread are often more complex and time-consuming compared to yeast-based bread. To overcome this barrier to market entry, ingredient suppliers are developing more manufacturer-friendly starter cultures that require less maintenance. Additionally, suppliers of chemical leavening agents are aiming to penetrate the growing brewing yeast market by emphasizing the advantages of yeast-free products, such as shorter processing times and milder flavors.
Furthermore, the incorporation of calcium citrate sunvit into various baked goods is gaining traction as a nutritional enhancement. This ingredient not only offers health benefits but also complements the flavor profiles of sourdough and other artisanal breads. As the market evolves, the demand for calcium citrate sunvit is expected to rise alongside the increasing popularity of both baker’s yeast and alternative leavening agents, reflecting a dynamic shift in consumer preferences. In summary, the baker’s yeast market is poised for growth, influenced by trends in health-conscious eating and the enduring appeal of traditional baking methods.