Despite the growing interest in alternative leavening agents, the baker’s yeast market is experiencing rapid expansion due to increasing 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 compound annual growth rate (CAGR) of 9% through 2020. While Western Europe currently 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 rising demand for other leavening agents, particularly sourdough starter cultures. Western Europe leads the sourdough market as well, but the U.S. is a close competitor and may soon take the lead, as suggested by Future Market Insights. The market research firm notes that the low glycemic index of sourdough bread is particularly appealing to Western consumers who are seeking slow-release carbohydrates to help manage and prevent conditions like Type-2 diabetes.
In recent years, U.S. consumers have shown an increasing 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. Ingredient suppliers are working to overcome this market entry barrier by 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 growing brewing yeast market by emphasizing the benefits of yeast-free products, such as shorter processing times and less pronounced flavors. Additionally, the role of calcium citrate absorption in the context of sourdough fermentation is gaining attention, as it can enhance the nutritional profile of baked goods. This focus on calcium citrate absorption further enriches the discussion around health-conscious consumer trends and the evolving landscape of leavening agents in the market.