Global Inactive Dry Yeast Market - 2023-2030

Global Inactive Dry Yeast Market - 2023-2030

Market Overview

Inactive Dry Yeast Market was valued at USD YY million in 2022. It is forecasted to reach USD YY million by 2030, growing at a CAGR of 6.5% during the forecast period (2023-2030).

Inactive dry yeast is a small ingredient that reduces mix time and creates a more extensible dough by improving pan flow. It is made up of dead yeast cells, which cannot create any outcomes of active yeast, such as fermentation. It improves the nutritional profile of a product. The component can replace the use of L-cysteine hydrochloride and also serves as a reducing agent. The ingredient also functions as a reducing agent. This ingredient is a source of a cheese-type flavor, protein, and vitamins. It also acts as a reducing agent by providing the peptide glutathione that helps to break down the gluten matrix and reduce mix times.

Market DynamicsIncreasing demand for bakery and food products drives the market growth

The rise in consumption of specialty bread, gourmet and convenience food product worldwide has driven the sales of bakery products, which drives the demand for inactive dry yeast in bread and bakery product application. Also, increasing consumer demand for ready-to-cook food items is expected to boost market growth. Bakery food products like cakes will have substantial demand in the upcoming years, owing to increased preference for eating cakes as snacks among children worldwide. Pizza consumption has been trending in recent years, which is expected to boost demand for organic yeast over the forecast period.

Also, increasing consumption of processed food is expected to boost product demand in the market. Hectic modern lifestyles and increased incomes from economic development are changing consumer dietary preferences. There is an increasing demand for convenient-to-eat packaged foods. Frozen meals, savory snacks, sauces and soups widely utilize inactive dry yeast to enhance the savory flavor profile of the product. The increasing global consumption of processed foods is expected to augment inactive dry yeast market growth during the forecast period.

Market Segmentation: Powder segment accounted for the highest share in global inactive dry yeast market

The powder form of dry yeast enhances the flavor and shelf life of the products. Due to its inactive dry yeasts-powered nature, it blends and easily mixes with the end product. It is mainly used in food products like Danish bread, hamburgers, pita bread or pizza. The powder form of inactive dry yeast doesn't impact the taste and color of food, so consumers prefer the powder form of inactive dry yeast in their products. Increased research and development investments in the powder form of inactive dry yeast help to grow the segment in the forecast period. New food products launched with inactive dry yeast in the market and increasing demand for that product help grow market share in the forecast period. Some of the major key players launched new products to increase their sales. For instance, on 22 April 2022, Kothari Fermentation & Biochem launched Yeast Extract Powder and Mono Oligo Saccharides. These products are mostly used in the Pharmaceutical sector. They are also suitable for food and foodstuff, dietary foods, beverages, soups, seasonings, low-calorie food, Nutritional filler, Microbial growth media, fermentation substrate Biotech, Biotech Research, etc. The company manufactures fresh yeast for foods and inactive dried yeast for pharmaceutical and yeast probiotic feed supplements.

Geographical Penetration: North America is the dominating region during the forecast period.

North America region held the largest market share in the grape seed extract market due to increased consumer demand for processed food. Some of the major players in the market, such as Alltech, Sensient Technologies Corporation, Lallemand Inc., Synergy Flavors, and Pacific Fermentation Industries, focused on new product launches and new technological innovations in the market. The demand for ready-to-eat meals, packed food products and snacks fuels the demand for inactive dry yeast market in the region. Inorganic natural dry yeast is preferred in North America due to increased consumer awareness regarding the side effects of artificial color. Also, an increase in the application of inactive dry yeast in the bakery industry drives the market growth.

Competitive Landscape

There are several established participants in the industry and local manufacturers; hence, the market is fragmented. Some major market players are Angel Yeast, Lallemand, ICC, Ohly, Lesaffre, Leiber, Bio-Ingredients, Frontier, Konin and Titan Biotech Limited, among others. Some key players follow merger and acquisition strategies to expand their business. For instance, in July 2019, ICC Brazil entered into a long-term global partnership with Lallemand Animal Nutrition (LAN) to research, develop, and supply inactive dry yeast products and derivatives derived from sugar cane ethanol. Lallemand Animal Nutrition is a global leader in the animal nutrition sector as a primary producer of yeast and bacteria-based solutions and a significant supplier of silage inoculants, probiotics and yeast derivatives with an established presence in all significant livestock markets across all continents. The new partnership secured a dedicated supply from ICC's contracted sugar/ethanol mills of characterized yeast cell wall products and yeast derivatives, which are marketed by LAN under its brands to its customers. Also, in January 2019, Ohly and Lallemand entered a strategic partnership. Ownership of Ohly's yeast production site in Hutchinson, WI (USA) is to be transferred to Lallemand with a long-term supply agreement. Some major key players launched new products to expand their product sales. For instance, in January 2022, Angel Yeast drives North American growth with the Non-GMO verification of 22 yeast ingredients. The company's subsidiary Angel Yeast Egypt has received Non-GMO Project verification for 22 yeast extract and inactive dried yeast products, addressing food's flavor and savory qualities. Among the product, Angeocell is inactive dried yeast offered as a flavor carrier.

COVID-19 ImpactPositive impact on the global inactive dry yeast market

The COVID-19 crisis has hugely affected the demand for bakery products. The spike in inactive dry yeast demand during the pandemic's early days has been seen as due to global lockdowns and people with more time at home. With increased time at home and the shutdown of the food outlets outside, a rediscovery of baking and making bread took off across the globe, driving increased demand for yeast compared with pre-COVID-19 levels. Thus, consumers are baking it at home instead of buying bakery products from the market.

The global inactive dry yeast market report would provide an access to approximately 61 market data tables, 55 figures and 170 pages