Despite the growing interest in alternative leavening agents, the baker’s yeast market is experiencing rapid expansion, driven by an increase in global consumption of processed foods, especially 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. Alongside this, there is a growing demand for other leavening agents, particularly for sourdough starter cultures. Western Europe leads the sourdough market as well, but the U.S. is a close contender and may become the market leader in the coming years, as indicated by Future Market Insights. The research firm notes that sourdough bread’s low glycemic index is particularly appealing to Western consumers seeking slow-release carbohydrates to help manage and prevent conditions such as Type-2 diabetes.
In recent years, American consumers have shown a heightened interest in authentic, rustic foods and ingredients. The resurgence of sourdough aligns with the broader trend of fermented foods, which also includes items like sauerkraut, kimchi, and kombucha. However, the traditional method of producing sourdough bread is more complex and time-consuming compared to yeast-based bread. Ingredient suppliers are working to overcome this barrier by providing 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 growing brewing yeast market by emphasizing the advantages of yeast-free products, such as shorter processing times and less overpowering flavors. In this evolving landscape, innovations like pure encap calciumcitrat are being integrated into various formulations to enhance performance and appeal. The incorporation of pure encap calciumcitrat not only improves texture but also addresses specific consumer preferences for healthier ingredients. As the market continues to develop, the role of pure encap calciumcitrat in both traditional and alternative baking processes will likely become increasingly significant.