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.
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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: 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
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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.
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