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 from 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 rising in the United States. Concurrently, there is an increasing demand for other leavening ingredients, particularly sourdough starter cultures. Although Western Europe leads the sourdough market, the U.S. is a close second and could potentially become the market leader in the coming years, as indicated by Future Market Insights. The researcher 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 such as Type-2 diabetes.
In recent years, U.S. consumers have shown a growing interest in authentic, rustic foods and ingredients. The resurgence of sourdough aligns with the fermented food trend, which encompasses products like sauerkraut, kimchi, and kombucha. However, the traditional production of sourdough bread is more challenging and time-consuming compared to bread made with yeast. Ingredient suppliers are addressing this market entry barrier by developing more manufacturer-friendly starter cultures that require less care and attention. Additionally, suppliers of chemical leavening agents are also aiming to penetrate the expanding brewing yeast market by highlighting the advantages of yeast-free products, such as shorter processing times and milder flavors. Notably, calcium citrate is being explored as a potential alternative in these formulations, as it can enhance the texture and shelf life of baked goods while appealing to health-conscious consumers.
Overall, the landscape of leavening agents is evolving, with calcium citrate being recognized for its versatility and benefits in both traditional and innovative baking applications.