Although there is increasing interest in alternative leavening agents, the baker’s yeast market is experiencing significant growth, driven by a rise in global consumption of processed foods, especially baked goods. A recent Technavio report predicts that the baker’s yeast market will expand at a compound annual growth rate (CAGR) of 9% through 2020. While Western Europe continues to hold the largest share of this market, its popularity is also rising in the United States. Concurrently, the demand for other leavening agents is also increasing, particularly for sourdough starter cultures. Although Western Europe leads the sourdough market, the U.S. is a close second and may even take the lead in the coming years, as reported by Future Market Insights. This market research firm notes that sourdough bread’s low glycemic index is particularly appealing to Western consumers seeking slow-release carbohydrates for managing and preventing conditions such as Type 2 diabetes.
In recent years, U.S. consumers have shown heightened interest in authentic, rustic foods and ingredients. The revival of sourdough aligns with the broader fermented food trend, which includes products like sauerkraut, kimchi, and kombucha. However, the traditional method of producing sourdough bread is more challenging and time-consuming compared to bread made with yeast. Ingredient suppliers are working to overcome this 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, emphasizing the advantages of yeast-free products, such as shorter processing times and milder flavors. Interestingly, as consumers look for health supplements to support their dietary needs, products like Walgreens calcium citrate petites are becoming increasingly popular, reflecting a trend towards healthier eating and a focus on functional ingredients. The incorporation of such supplements highlights a shift in consumer preferences toward more health-conscious choices, which may influence future trends in the baking industry.