Fresh Yeast Market Size, Share & Industry Analysis, By Form (Block, Crumbled, Cream), By End-User (Bakery Industry [Breads, Biscuits, Cookies & Crackers, Cakes, Pastries & Doughnuts, Foodservice Industry, Households)And Regional Forecast, 2024-2032

The global yeast industry is flourishing due to the rising demand for innovative bakery products across the globe. Yeast imparts fluffiness, texture, and mouthfeel to the product. Fresh yeast is gaining popularity among bakery processors owing to its high stability & improved performance. It is dissolved in water for activation before incorporating in the product. Fresh yeast is marketed in the form of block, crumble, or cream of live dried yeast cells with leavening properties for bakery products.

Evolving consumer preferences towards high-value bakery products is expected to further propel the growth of the fresh yeast market in foreseeable years. The bakery industry is constantly evolving with novel product developments. The growing popularity of healthy bakery products among consumers is projected to increase the demand for fresh yeast. Increasing investments in research activities to develop newer strains of yeasts that enhance the processing performance of the product are expected to fuel the market growth in the upcoming years.

The popularity of various bakery products such as bread, cakes, pizzas, and biscuits has significantly over the past few years. The emerging trend of dining out and trying various products such as pizza, novel varieties of bread, and biscuits is expected to drive the demand for fresh yeast across the bakery industry. The rising popularity of bakery desserts such as cakes, pastries, and other products has considerably increased the demand for fresh yeast across various segments of bakeries. The leading manufacturers are investing in research and development activities to strengthen their product portfolio, which is expected to support the market growth in the upcoming years.

Key Market Driver -

Rising Demand for Various Bakery Products across the Globe

Key Market Restraint -

Shorter Shelf-life of Fresh Yeast

The shorter shelf-life of fresh yeast as compared to active and instant yeast acts as the major restraint for the growth of the global fresh yeast market. The storage of fresh yeast includes refrigeration which increases the production cost of the final product. The development of newer varieties of the dry form of yeast with higher shelf lives also hampers the growth of the market.

Key Players Covered:

AB Mauri Foods, Inc., The Lasaffe Group, Associated British Foods Plc., Lallemand, Inc., Angel Yeast Co. Ltd., Oriental Yeast Co. Ltd., Kerry Group Plc., Koninklijke DSM N.V., Chr. Hansen Holdings A/S, Blue Bird India Pvt. Ltd., and Leiber GmbH are the key companies operating in the global fresh yeast market.

The block form of fresh yeast is expected to exhibit stronger sales performance owing to its easy handling and storage. The compressed fresh yeast in the block form is widely utilized in the manufacturing of a range of bakery products. Creamed fresh yeast is also gaining popularity among cake and pastry bakers owing to its easy and thorough mixing that enhances the texture of the final product.

The bakery industry segment is expected to witness strong growth owing to the rising popularity of innovative bakery products. Fresh yeast is easy to handle, store, and process which increases its demand across the bakery industry for the processing of various products. The activation process improves the performance of yeast, ultimately improving product quality. The rising demand for gluten-free bakery products is expected to propel the utilization of fresh yeast in the bakery industry to improve product texture.

Regional Analysis:

North America is projected to exhibit robust growth owing to the increasing innovation and product development activities in the bakery sector. The rising trend of organic, vegan products in the region is fuelling the development of novel yeast strains that enable manufacturers to develop high-quality products. The increasing consumer demand for innovative bakery desserts is driving innovation to improve product structure and appearance. The demand for traditional bakery products is decreasing, while the sale of healthy bakery products with natural and organic ingredients is increasing in Europe. The demand for fresh yeast is primarily driven by the growing demand for gluten-free bakery products. The gluten-free bread is gaining robust popularity in the region owing to the health benefits associated with it. The key companies are focused on developing fresh yeast variants that deliver a quality product and process robustness.

In emerging markets like China and India, the middle-class population is increasing, and consumer trends are evolving. The rising demand for bakery snacks such as cookies, pastries & and cakes is driving the demand for fresh yeast in Asia Pacific. Rising demand for burgers, pizzas, and bread act as a big opportunity for the growth of the fresh yeast market in Asia Pacific.

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Segmentation

Key Industry Developments

• In February 2020, Novzoymes launched a new yeast technology, Innova Fit, the most advanced non-GM yeast that enables the elimination of production constraints caused by conventional yeasts.