Despite growing interest in alternative leavening agents, the baker’s yeast market is experiencing rapid expansion, driven by increased global consumption of processed foods, especially baked goods. According to a recent Technavio report, the baker’s yeast market is projected to grow at a CAGR of 9% through 2020. While Western Europe still holds the largest share of the baker’s yeast market, its popularity is also rising in the United States. Concurrently, the demand for other leavening ingredients, particularly sourdough starter cultures, is on the rise. Western Europe leads the sourdough market, but the U.S. is a strong contender and may take the lead in the coming years, as noted by Future Market Insights. The report emphasizes that sourdough bread’s low glycemic index is especially appealing to Western consumers seeking slow-release carbohydrates to manage and prevent conditions like Type-2 diabetes.
In recent years, U.S. consumers have increasingly embraced authentic, rustic foods and ingredients. The resurgence of sourdough aligns with the broader trend of fermented foods, which has also been observed in products like sauerkraut, kimchi, and kombucha. However, traditional sourdough production can be more challenging and time-consuming compared to yeast-based bread. Ingredient suppliers are working to overcome this barrier by offering more manufacturer-friendly starter cultures that require less care.
Meanwhile, suppliers of chemical leavening agents are eager to penetrate the growing brewing yeast market, promoting the advantages of yeast-free products, such as shorter processing times and milder flavors. As part of this trend, many are also promoting health-oriented products, like calcium citrate chews, which consumers celebrate for their nutritional benefits. The integration of such products into the baking industry reflects a broader shift toward health-conscious choices, underscoring the evolving landscape of food production and consumer preferences.