Market Overview:

The global yeast market is expected to exhibit a CAGR of XX% during 2022-2027. Keeping in mind the uncertainties of COVID-19, we are continuously tracking and evaluating the direct as well as the indirect influence of the pandemic on different end use industries. These insights are included in the report as a major market contributor.

Yeast is a eukaryotic, microscopic fungus comprising single oval cells that reproduce through budding and can convert sugar into carbon dioxide and alcohol. It is found in several items, including snack flavoring, bakery products, alcoholic beverages, meat products, salty foods, sauces, and nutritional supplements. As it is a good source of vitamins and high dietary proteins, yeast is extensively used in the preparation of different food products.

Yeast Market Trends:

The growing global population and the burgeoning food and beverage (F&B) industry represent one of the key factors positively influencing the market. Yeast plays a vital role in enhancing the quality, aroma, texture, and flavor of the product and in accelerating the fermentation process. In addition, the rising consumption of bakery products and alcoholic beverages is catalyzing the demand for yeast. Apart from this, the increasing awareness among individuals about the high nutritional value and health benefits of inactivated nutritional yeast is creating a positive outlook for the market. It also assists in boosting energy levels, supporting the immune system, improving glucose sensitivity, and promoting skin, hair, and nail growth. Along with this, the increasing utilization of yeast in producing ethanol in the biofuel industry is offering lucrative growth opportunities to manufacturers. This, in confluence with the expanding applications of the product in bioremediation and removal of heavy metals from wastewater, is strengthening the market growth. Besides this, the rising usage of nutritional yeast, especially from the vegan population, is offering a favorable market outlook. Moreover, increasing investments by leading market players in research and development (R&D) activities is leading to the introduction of novel capabilities to develop new yeast products and extend the substrate range.

Key Market Segmentation:

IMARC Group provides an analysis of the key trends in each sub-segment of the global yeast market, along with forecasts at the global and regional level from 2022-2027. Our report has categorized the market based on form, type and application.

Breakup by Form:

• Dry Yeast 
• Instant Yeast
• Fresh Yeast
• Others

Fresh yeast currently dominates the market as it is extensively used in making bread due to its long-lasting active reaction as compared to dried yeast. 

Breakup by Type:

• Baker’s Yeast 
• Brewer’s Yeast
• Wine Yeast
• Bioethanol Yeast
• Feed Yeast
• Others

Baker’s yeast represents the largest type as it helps in leavening baked products and imparting aroma and flavor to baked goods. 

Breakup by Application:

• Food
  • Bakery
  • Alcoholic Beverages
  • Prepared Food
  • Others
• Feed
• Other Applications

The food industry presently holds the largest market share as yeast is an excellent source of vitamins, minerals, and high-quality protein.

Breakup by Region:

• North America
• Europe
• Asia Pacific
• Middle East and Africa
• Latin America

Europe exhibits a clear dominance in the market due to the increasing demand for processed food and bakery products in the region.

Competitive Landscape:

The report has also analyzed the competitive landscape of the market with some of the key players being Associated British Foods Plc, Lesaffre & CIE, Angel Yeast Co., Ltd, Cargill, Incorporated, Chr. Hansen A/S, Alltech Group, Lallemand Inc., Koninklijke DSM N.V., Nutreco N.V., Kerry Group plc, Synergy Flavors, Inc., The Archer Daniels Midland Company, Oriental Yeast Company Limited, Diamond V Mills, Inc. (Diamond V), Pacific Ethanol, Inc., Leiber GmbH, etc.

Report Coverage: