Baker's yeast is a common name for yeast strains and is an important ingredient in many bakery products. In baking foods, Baker's yeast is used mainly as a leavening agent as it helps fermentable sugar present in the dough to transform into carbon-dioxide and ethanol. In the manufacturing of bakery products, yeast is a key ingredient and has three primary functions: first, creation of the flavor of fermentation: imparts the characteristic flavor diffused in the crumb of the baked bread. Second, causes of dough maturation: results in soft, airy physical structure associated with yeast-leaved products. And third, carbon dioxide production causes the development of the dough as it is stranded within the protein matrix of the dough. The growth outlook for the bakery industry is optimistic, but demand growth is driven by rapidly changing customer preferences. Such preferences, in effect, are influenced by market patterns that are somewhat paradoxical in their existence, such as growing consumer health consciousness and growing demand for food indulgence. Bread and biscuits remain the key types, with the most emerging of segment cakes and pastries. Geographically, industrial development is driven by higher demand in developing and developed markets. In developed markets, the market for typical bakery products or staple foods is decreasing, while "healthy" baked goods with natural and organic ingredients are being sold. At the same time, paradoxically, consumers have a strong urge for food indulgence. This is particularly important in the bakery segment, where indulgence foods constitute a large proportion of the development.
Baker's yeast is available in different forms, the major differences being moisture content. As each form has some advantages over all others, the preference of which form to use is mainly a question of the characteristics of the recipe at hand and the training of the cook to prepare it. Dry yeast form is prominently preferred as they can be stored for a longer period, often lasting over several periods at room temperatures without a noticeable loss of changes in its properties. With occasional exceptions for liquid content and temperature, the various forms of commercial yeast are generally considered to be interchangeable. Baker’s Yeast demand has drastically increased due to the various option of food which are provided by taking bread as the base of many dishes. Bread was a sign of prosperity and political stability in many cultures. Despite the history, bread continues to be the staple food in many countries until now. Taking these factors into consideration the demand for Baker’s yeast is likely to grow in the years to come. The baker's yeast market is expected to show notable growth in the application of its increasing demand in the food industry and other industrial sectors. Growing demand in the bakery products is expected to remain a key factor for the global market. Huge demand for on the go items as well as baked foods is assumed to fuel the rapidly growing baker's yeast market.
Based on application, global Baker’s Yeast can be segmented as: -
Based on form, global Baker’s Yeast can be segmented as: -
Some the key players operating their business in the global Baker’s Yeast market are Associated British Foods PLC, Kothari Fermentation and Biochem Ltd, Angel Yeast Co. Ltd, Lesaffre International, LALLEMAND Inc., Oriental Yeast India Pvt Ltd, Goodrich Group, AGRANO GmbH & Co. KG among others
Opportunities for Baker’s Yeast Market Participants:
Factors influencing the growth of the industry are flavors, fat content, texture and sweetness. The Bread & Rolls segment is expected to see substantial growth due to a significant increase in demand for products in regions such as North America and Asia Pacific. The category of cakes and pastries is expected to see the highest growth in the forecast period, accounting for the largest market share due to the launch of new flavors and growing rates of disposable income for consumers. The rising population of Asia Pacific would also create long-term opportunities for industry participants. The category of cookies is also expected to have a healthy growth in the future due to the introduction of new flavors, shapes and textures in the food. There are a lot of innovations and new products developed in segments such as cakes, cookies and pastries. Baker's yeast industry in emerging countries is reaching new heights with a growing demand for processed food and a steady rise in the production of bakery products, offsetting the sluggish growth averaged less than 2% in developed countries where the market is saturated.