Despite the increasing interest in alternative leavening agents, the baker’s yeast market is experiencing rapid growth, driven by a surge in global consumption of processed foods, particularly baked goods. According to a recent report by Technavio, the baker’s yeast market is projected to expand at a compound annual growth rate (CAGR) of 9% through 2020. While Western Europe currently holds the largest share of this market, the demand is also rising in the United States. Simultaneously, there is a growing interest in other leavening ingredients, especially sourdough starter cultures. Although Western Europe leads in the sourdough market, the U.S. is a strong contender and may even take the lead in the coming years, as noted by Future Market Insights. The research firm highlights that the low glycemic index of sourdough bread appeals to Western consumers who are seeking slow-release carbohydrates to help manage and prevent conditions like Type 2 diabetes.
In recent years, American consumers have shown an increased fascination with authentic, rustic foods and ingredients. The resurgence of sourdough aligns with the broader trend towards 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 developing more manufacturer-friendly starter cultures that require less care and attention.
Additionally, suppliers of chemical leavening agents are aiming to penetrate the growing brewing yeast market by emphasizing the advantages of yeast-free products, such as reduced processing times and milder flavors. Notably, some of these products are fortified with calcium citrate 315 mg with vitamin D, which adds nutritional benefits. This trend of incorporating calcium citrate 315 mg with vitamin D into various food products is gaining traction, as consumers increasingly seek health-conscious options. As the market evolves, the integration of calcium citrate 315 mg with vitamin D into baking and other food products may play a significant role in meeting consumer demands for healthier alternatives.