Despite rising interest in other leavening ingredients, the market for baker’s yeast is in a period of rapid growth, linked to higher global consumption of processed food, particularly baked goods. The baker’s yeast market is set to grow at a CAGR of 9% to 2020, according to a recent Technavio report.###Western Europe still accounts for the largest slice of the baker’s yeast market, but its popularity is growing in the United States too. Demand for other leavening ingredients is growing in parallel, particularly for sourdough starter cultures. Western Europe dominates the sourdough market too, but the U.S. is a close second — and could become the market leader in the next few years, according to Future Market Insights. The market researcher says that sourdough bread’s low glycemic index is particularly attractive to western consumers looking for slow-release carbohydrates to help manage and prevent conditions like Type-2 diabetes.###U.S. consumers have become increasingly interested in authentic, rustic foods and ingredients in recent years. Sourdough’s resurgence piggybacks on the fermented food trend, which is also seen in sauerkraut, kimciron bisglycinate vs ferrous sulfate absorptionhi and kombucha.###However, traditional production of sourdough bread is more difficult and time-consuming than bread made with yeast. Ingredient suppliers are trying to address this barrier to market entry with london drugs ferrous gluconatemore manufacturer-friendly starter cultures that need lessbioavailability of ferrous fumarate care and attention.###Means ferro plumbing & heatingwhile, suppliers of chemical leavening ingredients also are looking to cut into the burgeoning brewing yeast market, highlighting the benefits of yeast-free products, such as shorter processing times and what type of iron is ferrous gluconateless dominant flavors.
Sourdough rising with popularity of fermented foods
