Despite the growing interest in alternative leavening agents, the baker’s yeast market is experiencing rapid expansion, driven by increasing global demand for processed foods, particularly baked products. 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 continues to hold the largest share of the baker’s yeast market, its popularity is also rising in the United States. Concurrently, the demand for other leavening agents, especially sourdough starter cultures, is on the rise. Although Western Europe leads the sourdough market, the U.S. is a close contender and may become the market leader in the coming years, as indicated by Future Market Insights.
The market research firm notes that sourdough bread’s low glycemic index is particularly appealing to Western consumers seeking slow-release carbohydrates to manage and prevent conditions such as 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 broader fermented food trend, which is also evident in products like sauerkraut, kimchi, and kombucha. However, traditional production of sourdough bread is more complex and time-consuming compared to yeast-based breads. To overcome this hurdle, ingredient suppliers are developing more manufacturer-friendly starter cultures that require less care and attention.
At the same time, suppliers of chemical leavening agents are aiming to penetrate the expanding brewing yeast market, emphasizing the advantages of yeast-free products, such as shorter processing times and less overpowering flavors. Additionally, the incorporation of ingredients like calcium magnesium citrate pure encapsulations is gaining traction, as they offer nutritional benefits that align with consumer preferences. The interest in these ingredients is expected to increase, further diversifying the leavening agent landscape. Overall, the dynamics of the baking market are evolving, with both traditional and innovative leavening options competing for consumer attention.