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 Technavio report, the baker’s yeast market is projected to grow at a compound annual growth rate (CAGR) of 9% through 2020. While Western Europe holds the largest share of the baker’s yeast market, its popularity is also on the rise in the United States. Concurrently, there is an increasing demand for other leavening agents, particularly sourdough starter cultures. Western Europe leads the sourdough market as well, but the U.S. is not far behind and could potentially become the market leader in the coming years, as noted by Future Market Insights. The research firm highlights that the low glycemic index of sourdough bread is especially 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 preference for authentic, rustic foods and ingredients. The revival of sourdough aligns with the broader trend of fermented foods, which also includes products like sauerkraut, kimchi, and kombucha. However, traditional sourdough bread production is more complex and time-intensive compared to bread made with yeast. To overcome this barrier to market entry, ingredient suppliers are developing more manufacturer-friendly starter cultures that require less care and attention. Meanwhile, suppliers of chemical leavening agents are also aiming to penetrate the burgeoning brewing yeast market by emphasizing the advantages of yeast-free products, such as reduced processing times and less overpowering flavors.
Moreover, the incorporation of calcium citrate with vitamin D3 into various food products is gaining traction. This addition not only enhances nutritional value but also aligns with consumer preferences for healthier options. As the market continues to evolve, the integration of calcium citrate with vitamin D3 into baked goods may further drive interest in both traditional and innovative leavening solutions.