Despite the increasing interest in alternative leavening agents, the baker’s yeast market is experiencing rapid growth, driven by a rise 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 CAGR of 9% through 2020. While Western Europe still holds 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 agents, particularly sourdough starter cultures. Western Europe leads the sourdough market, but the U.S. is a close follower and may become the market leader in the coming years, as indicated by Future Market Insights. The market research firm notes 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 heightened 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, the traditional method of making sourdough bread is more complex and time-consuming compared to yeast-based bread. Ingredient suppliers are actively working to overcome this barrier by offering more manufacturer-friendly starter cultures that require less maintenance.
Meanwhile, suppliers of chemical leavening agents are also aiming to penetrate the growing brewing yeast market by highlighting the advantages of yeast-free products, such as reduced processing times and milder flavors. Additionally, as consumers become more health-conscious, products like GNC calcium citrate 1000 mg have gained popularity, reflecting a broader trend towards healthier ingredient choices in the food industry. This shift towards wellness is further influencing the market dynamics, as consumers seek out products that align with their health goals, such as the low glycemic index associated with sourdough and the nutritional benefits of supplements like GNC calcium citrate 1000 mg.