Baker’s Yeast: Market outlook

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.

Innovation in Baking Industry Propelling Demand of Baker’s Yeast

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.

Global Baker’s Yeast: Market Segmentation

Based on application, global Baker’s Yeast can be segmented as: -

  • Cakes
  • Pastries
  • Bread
  • Biscuits
  • Others

Based on form, global Baker’s Yeast can be segmented as: -

  • Solid Baker’s Yeast
  • Liquid Baker’s Yeast
  • Powdered Baker’s Yeast

Global Baker’s Yeast: Key Players

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

  • In Jan 16 2020, Lallemand has recently expanded its operations in the North American market as it acquired and transformed a new production site in CANADA. Lallemand is one of the market leaders in the manufacturing of yeast-based ingredients

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.

The Baker’s Yeast market report offers a comprehensive evaluation of the market. It does so via in-depth qualitative insights, historical data, and verifiable projections about market size. The projections featured in the report have been derived using proven research methodologies and assumptions. By doing so, the research report serves as a repository of analysis and information for every facet of the Baker’s Yeast market, including but not limited to regional markets, nature and application.

The study is a source of reliable data on:

  • Baker’s Yeast market segments and sub-segments
  • Market trends and dynamics
  • Supply and demand
  • Market size
  • Current trends/opportunities/challenges
  • Competitive landscape
  • Technological breakthroughs
  • Value chain and stakeholder analysis

The regional analysis covers:

  • North America (U.S. and Canada)
  • Latin America (Mexico, Brazil, Peru, Chile, and others)
  • Europe (Germany, U.K., France, Spain, Italy, Nordic countries, Belgium, Netherlands, and Luxembourg Poland and Russia)
  • South Asia (India, Thailand, Indonesia, Malaysia, Rest of South Asia)
  • East Asia (China, Japan, South Korea)
  • Oceania (Australia, and New Zealand)
  • Middle East and Africa (GCC, Southern Africa, and North Africa)

The Baker’s Yeast market report has been compiled through extensive primary research (through interviews, surveys, and observations of seasoned analysts) and secondary research (which entails reputable paid sources, trade journals, and industry body databases). The report also features a complete qualitative and quantitative assessment by analyzing data gathered from industry analysts and market participants across key points in the industry’s value chain.

A separate analysis of prevailing trends in the parent market, macro- and micro-economic indicators, and regulations and mandates is included under the purview of the study. By doing so, the Baker’s Yeast market report projects the attractiveness of each major segment that is type application and form over the forecast period.

Highlights of the Baker’s Yeast market report:

  • A complete backdrop analysis, which includes an assessment of the parent market
  • Important changes in market dynamics
  • Market segmentation up to the second or third level
  • Historical, current, and projected size of the market from the standpoint of both value and volume
  • Reporting and evaluation of recent industry developments
  • Market shares and strategies of key players
  • Emerging niche segments and regional markets
  • An objective assessment of the trajectory of the Baker’s Yeast market
  • Recommendations to companies for strengthening their foothold in the Baker’s Yeast market   

Note: Although care has been taken to maintain the highest levels of accuracy in TMR’s reports, recent market/vendor-specific changes may take time to reflect in the analysis.

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Bakers Yeast Market

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