Despite increasing interest in alternative leavening agents, the baker’s yeast market is currently experiencing significant growth, driven by a rise in 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 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. Concurrently, there is a growing demand for other leavening ingredients, especially sourdough starter cultures. Western Europe leads the sourdough market as well, but the U.S. is a close contender and could potentially take the lead in the coming years, as noted by Future Market Insights. The appeal of sourdough bread, particularly its low glycemic index, resonates with 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 heightened interest in authentic, rustic foods and ingredients. The resurgence of sourdough is benefiting from the overall trend towards fermented foods, which is also evident in products like sauerkraut, kimchi, and kombucha. However, the traditional method of producing sourdough bread is more complex and time-consuming compared to bread made with baker’s yeast. To tackle these challenges, 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 looking to penetrate the expanding brewing yeast market by emphasizing the advantages of yeast-free products, such as shorter processing times and less pronounced flavors. Additionally, the incorporation of calcium citrate 667 in various formulations is being explored to enhance functionality and appeal to health-conscious consumers. This focus on innovative ingredients like calcium citrate 667 is helping to address the evolving preferences of the market. Ultimately, the dynamics of the baker’s yeast and sourdough markets reflect a broader trend of consumers gravitating towards healthier, more authentic food choices, while suppliers work to adapt to these changing demands.