The baker’s yeast market is currently experiencing rapid growth, driven by the increasing global demand for processed foods, especially baked goods. A recent report by Technavio predicts that this market will expand at a CAGR of 9% until 2020. While Western Europe still holds the largest share of the baker’s yeast market, interest is also rising in the United States. Concurrently, the demand for alternative leavening agents is on the rise, particularly for sourdough starter cultures. Western Europe leads the sourdough market as well, although the U.S. is a close contender and may take the lead in the coming years, according to Future Market Insights. The research firm notes that the low glycemic index of sourdough bread is particularly appealing to Western consumers who seek 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 revival of sourdough aligns with the trend for fermented foods, also seen in products like sauerkraut, kimchi, and kombucha. However, traditional sourdough bread production is more challenging and time-consuming compared to bread made with yeast. Ingredient suppliers are addressing this hurdle by offering more manufacturer-friendly starter cultures that require less care and attention.
Meanwhile, suppliers of chemical leavening agents are aiming to penetrate the expanding brewing yeast market, emphasizing the advantages of yeast-free products, such as shorter processing times and milder flavors. These products may also highlight the presence of natural factors, such as calcium and magnesium, which can enhance the nutritional profile. As the market evolves, the importance of these natural factors will likely become more prominent, further influencing consumer preferences.