Despite the growing interest in alternative leavening agents, the baker’s yeast market is experiencing significant growth, driven by an increase in global processed food consumption, particularly in 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 the baker’s yeast market, its popularity is also on the rise in the United States. Concurrently, there is a growing demand for other leavening ingredients, especially sourdough starter cultures. Western Europe leads in the sourdough market as well, but the U.S. is a strong contender and may become the market leader in the coming years, as noted by Future Market Insights. The market research firm highlights that the low glycemic index of sourdough bread appeals to Western consumers seeking slow-release carbohydrates to manage and prevent conditions like Type-2 diabetes.
In recent years, U.S. consumers have shown a heightened interest in authentic, rustic foods and ingredients. The resurgence of sourdough aligns with the broader fermented food trend, which is also reflected in products like sauerkraut, kimchi, and kombucha. However, the traditional production of sourdough bread is more complex and time-consuming than that of yeast-based bread. Ingredient suppliers are addressing this challenge 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 promoting the advantages of yeast-free products, such as shorter processing times and milder flavors.
Interestingly, the market for calcium citrate softgels is also gaining traction, as consumers increasingly seek out dietary supplements that support their health alongside their food choices. As the demand for both sourdough and calcium citrate softgels rises, it reflects a broader trend of health-conscious eating and consumer interest in quality ingredients. The integration of these trends is likely to shape the future dynamics of the baking and dietary supplement markets.