Despite the increasing interest in alternative leavening agents, the baker’s yeast market is currently experiencing rapid expansion, driven by the rising global demand for processed foods, especially baked goods. According to a recent report by Technaferrous, 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 on the rise in the United States. Simultaneously, there is a growing demand for other leavening ingredients, particularly sourdough starter cultures.
Western Europe leads the sourdough market as well, but the U.S. is a strong contender and could potentially take the lead in the coming years, according to Future Market Insights. The market research firm notes that the low glycemic index of sourdough bread is especially appealing to Western consumers who are seeking slow-release carbohydrates to help manage and prevent conditions such as Type 2 diabetes. In recent years, American consumers have shown an increased interest in authentic, rustic foods and ingredients, with the resurgence of sourdough aligning with the broader fermented food trend seen in products like sauerkraut, kimchi, and kombucha.
However, traditional sourdough bread production is more challenging and time-consuming compared to bread made with yeast. Ingredient suppliers are responding to this challenge by developing more manufacturer-friendly starter cultures that require less care and attention. At the same time, suppliers of chemical leavening agents are also aiming to penetrate the expanding baking market by promoting the advantages of yeast-free products, which include shorter processing times and less overpowering flavors.
Incorporating nutritional supplements like calcium magnesium citrate with vitamin D3 could enhance the appeal of baked goods, as consumers increasingly seek functional foods that offer health benefits. This trend emphasizes the importance of creating innovative products that not only satisfy taste preferences but also contribute to overall wellness. Thus, the baker’s yeast market, along with other leavening agents, continues to evolve in response to consumer demands for healthier and more authentic options.