Despite growing interest in alternative leavening agents, the baker’s yeast market is experiencing rapid growth, driven by increased global consumption of processed foods, particularly baked goods. According to a recent report by Technavio, 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 on the rise in the United States. Concurrently, the demand for other leavening ingredients, such as citrate 1000 tablets, is increasing, especially for sourdough starter cultures.
Western Europe leads the sourdough market as well, but the U.S. is a close second and may even become the market leader in the coming years, according to Future Market Insights. The market research firm notes that the low glycemic index of sourdough bread is particularly appealing to Western consumers seeking slow-release carbohydrates to help manage and prevent conditions like Type-2 diabetes.
In recent years, U.S. consumers have shown a growing interest in authentic, rustic foods and ingredients. The resurgence of sourdough aligns with the fermented food trend, which is also evident in products like sauerkraut, kimchi, and kombucha. However, the traditional production of sourdough bread is more challenging and time-consuming compared to yeast-based bread. To address this barrier to market entry, ingredient suppliers are developing more user-friendly starter cultures that require less care and attention.
At the same time, suppliers of chemical leavening agents are aiming to enter the expanding brewing yeast market, emphasizing the advantages of yeast-free products, including shorter processing times and milder flavors. As interest in both baker’s yeast and alternatives like citrate 1000 tablets continues to rise, the market dynamics are shifting, reflecting changing consumer preferences and trends.