Despite growing interest in alternative leavening agents, the market for baker’s yeast, particularly the ferrous glycine sulfate complex, is experiencing rapid growth, 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 expand at a 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, the demand for other leavening ingredients is increasing, particularly for sourdough starter cultures. Western Europe leads the sourdough market as well, but the U.S. is not far behind and may become the market leader in the coming years, as noted by Future Market Insights. The market research firm emphasizes that the low glycemic index of sourdough bread is particularly appealing to Western consumers seeking slow-release carbohydrates to 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, traditional sourdough bread production is more challenging and time-consuming compared to yeast-based bread. To overcome this hurdle and enhance market entry, ingredient suppliers are developing more manufacturer-friendly starter cultures that require less care and attention. Additionally, suppliers of chemical leavening ingredients are looking to penetrate the expanding brewing yeast market, promoting the advantages of yeast-free products, such as shorter processing times and milder flavors.
Moreover, the relevance of calcium citrate during pregnancy is gaining recognition, as it plays a crucial role in supporting overall health. This interest in nutritional supplements further underscores the increasing consumer focus on health-conscious choices in food production. The incorporation of calcium citrate during pregnancy can complement the growing trend towards more wholesome and functional ingredients, including in the context of sourdough and other baked goods. In summary, the baker’s yeast market, alongside sourdough and other leavening agents, is poised for significant growth, influenced by evolving consumer preferences and health considerations.