Baking Yeast

Baking Yeast Market Outlook

The global baking yeast market was valued at approximately USD 3.5 billion in 2022 and is anticipated to reach around USD 5.5 billion by 2035, growing at a CAGR of about 4.8% during the forecast period. This growth is primarily driven by the rising demand for convenience foods, the growing trend of home baking, and the increasing consumption of bakery products globally. Moreover, the awareness of health benefits associated with the use of natural leavening agents in baked goods is propelling the market forward. Innovative product offerings by major players, such as gluten-free and organic baking yeasts, are also expected to contribute significantly to market growth. The expansion of the food and beverage industry, coupled with the rise in e-commerce platforms for food products, further enhances market dynamics, creating an environment conducive to sustained growth.

Growth Factor of the Market

The baking yeast market is experiencing robust growth owing to several key factors. One of the most significant drivers is the increasing trend of home baking, which has gained momentum particularly during and after the COVID-19 pandemic. Consumers are increasingly inclined towards baking as a hobby, leading to an uptick in the demand for various yeast types suitable for home baking. Additionally, the growing bakery industry, coupled with rising disposable incomes, has led to increased consumption of a wide array of baked goods, from bread to pastries. Moreover, the trend towards healthier eating is pushing manufacturers to innovate and produce organic and clean-label yeast products that cater to health-conscious consumers. Furthermore, the expansion of distribution channels, especially online retail, has made baking yeast more accessible to consumers. Lastly, the growing popularity of artisanal and specialty breads has also contributed significantly to market growth, as bakers seek high-quality yeast for their products.

Key Highlights of the Market

• The global baking yeast market is projected to be valued at USD 5.5 billion by 2035.
• Home baking trends are significantly influencing demand for various types of yeast.
• Innovation in product offerings, including gluten-free and organic yeasts, is on the rise.
• Expansion of online retail channels is making baking yeast more accessible.
• The increasing popularity of artisanal breads is boosting the demand for high-quality yeast.

By Product Type

Active Dry Yeast:

Active dry yeast is one of the most popular forms of yeast used in baking. It consists of dehydrated granules that can be stored for long periods, making it a convenient choice for both commercial bakeries and home bakers. The activation process involves rehydrating the granules in warm water, which awakens the yeast before it is mixed with the dough. This type of yeast is prized for its versatility and is commonly used in various baking applications, particularly in bread making. As a result, the active dry yeast segment is anticipated to witness steady growth in the coming years, driven by its widespread popularity and the growing trend of home baking.

Instant Yeast:

Instant yeast, also known as quick-rise or rapid-rise yeast, is another prevalent type of baking yeast that differs from active dry yeast in its formulation and usage. Instant yeast can be mixed directly with dry ingredients without rehydration, making it an excellent choice for professional bakers seeking efficiency and speed in their operations. This characteristic significantly reduces the overall preparation time, which is vital in commercial baking scenarios. With the fast-paced lifestyle of consumers and the increasing demand for quick and easy baking solutions, the instant yeast segment is likely to see substantial growth in the market.

Fresh Yeast:

Fresh yeast, also referred to as cake yeast or compressed yeast, is a living, perishable product that requires refrigeration. It provides a rich flavor and is often preferred by artisanal bakers for specific types of bread and pastries. Although it has a shorter shelf life compared to dry yeast forms, many bakers believe that fresh yeast delivers superior results in terms of rise and flavor. The fresh yeast segment, therefore, caters to a niche market that prioritizes high-quality, artisanal baking, and while its market share may not be as large as that of dry yeast, it is expected to maintain a steady demand, particularly among professional bakers.

Rapid Rise Yeast:

Rapid rise yeast is designed for convenience and efficiency, allowing bakers to produce dough that rises quickly without the need for long fermentation times. This type of yeast is particularly popular in commercial baking operations where time is a critical factor. It simplifies the baking process and allows bakers to increase their production rate, making it a preferred choice in high-volume environments. As the demand for quick baking solutions continues to grow, the rapid rise yeast segment is likely to expand, driven by both bakery operations and home bakers seeking quick results.

Bread Machine Yeast:

Bread machine yeast is specifically formulated for use in bread-making machines. It is a type of instant yeast that has been prepared to yield optimal results when used in automated bread-making processes. The growing trend of using bread machines at home has propelled the demand for this specialized yeast. Bakers appreciate the ease of use and consistent results that bread machine yeast provides, making it a popular choice among home bakers. As the home baking trend continues to rise, especially with the convenience of bread machines, this segment is expected to witness significant growth in the coming years.

By Application

Bread Baking:

Bread baking is the primary application of baking yeast and significantly influences the market's growth trajectory. The demand for various types of bread, ranging from traditional loaves to artisanal varieties, drives the need for effective leavening agents. As consumers become more health-conscious and explore diverse bread options, bakers are increasingly seeking high-quality yeast that can enhance flavor and texture. Additionally, the rise of gluten-free and specialty breads has created new opportunities for innovation in yeast production. This segment is expected to remain the largest contributor to the baking yeast market in the foreseeable future, fueled by the continuous evolution of consumer preferences.

Pastry Baking:

Pastry baking is another vital application of baking yeast, encompassing a broad range of products such as croissants, Danish pastries, and puff pastries. Yeast plays a crucial role in creating the light, flaky textures that characterize these baked goods, making it an essential ingredient for pastry chefs. The growing popularity of gourmet pastries and the increasing number of artisanal bakeries are propelling the demand for baking yeast in this segment. As consumers seek indulgent and high-quality pastry options, the pastry baking segment is poised for steady growth, contributing significantly to the overall baking yeast market.

Pizza Crusts:

The demand for pizza continues to rise globally, making pizza crusts a significant application for baking yeast. Yeast is responsible for creating the light and chewy texture that consumers desire in their pizza crusts. With the increasing popularity of gourmet and specialty pizzas, there is a growing demand for premium quality yeast that can provide optimal fermentation and flavor profiles. As more consumers seek out restaurant-quality pizzas at home, the baking yeast market is expected to benefit from this trend, with the pizza crusts segment seeing notable growth in the coming years.

Pretzels:

Pretzels are another important application of baking yeast, valued for their unique flavor and texture. The traditional process of pretzel-making involves yeast fermentation, which contributes to the development of the characteristic chewy exterior and soft interior. With the growing trend of snacking and the popularity of artisan pretzels, the demand for baking yeast in this segment is set to increase. Consumers are looking for both traditional and innovative pretzel options, leading bakers to explore new recipes and formulations that utilize high-quality yeast for optimal results.

Others:

The “Others” category encompasses various applications of baking yeast that do not fall into the primary segments of bread, pastries, pizza, or pretzels. This includes specialty products such as bagels, doughnuts, and other baked snacks. As the market continues to expand, there is an increasing focus on developing unique and innovative baked goods that leverage the functional properties of yeast. This segment is expected to grow as consumers seek out novel bakery products, contributing to the overall diversity and richness of the baking yeast market.

By Distribution Channel

Supermarkets/Hypermarkets:

Supermarkets and hypermarkets remain one of the primary distribution channels for baking yeast, providing consumers with a wide selection of brands and product types. These retail formats offer the advantage of convenience, allowing consumers to purchase baking yeast alongside other grocery items. The extensive reach and accessibility of supermarkets and hypermarkets play a vital role in driving sales within the baking yeast market. The growing trend of home baking, combined with the increase in foot traffic to grocery stores, is likely to bolster the sales in this distribution channel, making it a key player in the overall market landscape.

Convenience Stores:

Convenience stores have emerged as an important distribution channel for baking yeast, catering to consumers seeking quick shopping options. These stores typically carry essential baking ingredients, including yeast, in smaller quantities, making them an ideal choice for those who need to make last-minute purchases. The rising trend of convenience shopping, driven by busy lifestyles and the demand for quick meal solutions, is likely to enhance the role of convenience stores in the baking yeast market. As these stores continue to adapt to consumer preferences, they will remain a relevant distribution channel for yeast products.

Online Retail:

Online retail has revolutionized the distribution landscape for baking yeast, providing consumers with unprecedented convenience and a wider selection of products. E-commerce platforms allow for easy access to various brands and types of yeast, often at competitive prices. The growing trend of online shopping, accelerated by the pandemic, has made it increasingly popular among consumers who prefer the comfort of shopping from home. As online retail continues to gain traction, it is expected to significantly contribute to the growth of the baking yeast market, especially among younger consumers who are more inclined to shop digitally.

Specialty Stores:

Specialty stores, which focus on gourmet and artisanal baking products, are vital in the distribution of high-quality yeast. These stores cater to both professional bakers and home enthusiasts who seek premium ingredients for their baking endeavors. The unique offerings found in specialty stores often include organic, gluten-free, and innovative yeast products, which are gaining popularity among health-conscious consumers. As the demand for artisanal baking continues to rise, specialty stores are likely to play an increasingly significant role in the overall baking yeast market, serving a niche but growing segment of consumers.

Others:

The “Others” category in distribution channels includes various non-traditional retail formats, such as farmers’ markets and food co-ops, where baking yeast may be sold. While this segment is comparatively smaller, it plays a role in reaching specific consumer demographics interested in local, organic, or specialty products. As more consumers prioritize sourcing ingredients from local producers and engaging with community-focused retail outlets, this segment may experience a slow but steady growth, contributing to the overall diversity of distribution channels for baking yeast.

By Ingredient Type

Saccharomyces cerevisiae:

Saccharomyces cerevisiae is the most widely used ingredient type in baking yeast production. This species is known for its robust fermentation characteristics and is the primary yeast strain used in most baking applications. Its ability to rapidly ferment sugars and produce carbon dioxide makes it an ideal choice for bread and other baked goods. The market for Saccharomyces cerevisiae is anticipated to hold a dominant position due to its versatility and the ongoing demand for traditional baked products. Furthermore, ongoing research into the health benefits of this yeast strain, such as its probiotic properties, may further drive its popularity in the market.

Candida milleri:

Candida milleri, also known as a sourdough yeast, is integral to the production of sourdough bread. This yeast species contributes to the unique flavor and texture associated with sourdough, as it works synergistically with lactic acid bacteria during fermentation. The growing interest in sourdough baking, driven by consumer demand for artisanal and naturally leavened breads, is likely to enhance the market for Candida milleri. As consumers increasingly seek out traditional and authentic baking methods, this ingredient type is expected to see steady growth, particularly among specialty bakers and home enthusiasts focusing on sourdough techniques.

Saccharomyces exiguus:

Saccharomyces exiguus is another yeasting agent used in baking, particularly in the production of certain types of bread and fermented products. This yeast strain is known for its ability to thrive in higher acidity environments, making it valuable in sourdough and other lightly fermented products. The limited but growing recognition of the unique flavors that Saccharomyces exiguus can impart to baked goods positions it as a niche player in the baking yeast market. As artisan and specialty breads gain popularity, the demand for diverse yeast strains like Saccharomyces exiguus is expected to increase steadily.

Kluyveromyces marxianus:

Kluyveromyces marxianus is recognized for its ability to ferment lactose, making it particularly useful in the dairy industry as well as in baking. This yeast strain is gaining recognition for its potential to be employed in diverse fermentation processes, including the production of baked goods that require unique flavor profiles. Its application in innovative baking practices positions Kluyveromyces marxianus as a notable ingredient type within the baking yeast market. As bakers continue to explore alternative ingredients and fermentation techniques, this yeast strain is likely to see a gradual increase in demand.

Others:

The “Others” category consists of various less common yeast strains and ingredients utilized in baking. This includes specialty yeast strains cultivated for unique flavor characteristics or specific applications that fall outside the mainstream usage. As consumer preferences evolve and bakers explore novel baked goods and flavors, the market for these alternative yeast strains is expected to experience incremental growth. The increasing interest in unique culinary experiences may drive demand for these specialty yeast products, contributing to the overall diversity of ingredient types in the baking yeast market.

By Region

The regional analysis of the baking yeast market indicates that North America holds a substantial share, driven by a mature baking industry and the rising trend of home baking. The region is expected to account for approximately 35% of the global market due to the high demand for various baked products among consumers. Moreover, evolving consumer preferences towards artisanal bread and premium baking ingredients are further propelling growth in this region. With a projected CAGR of around 5.2% throughout the forecast period, North America will continue to be a vital market for baking yeast, fostering innovation and product development in line with consumer trends.

Europe is also a significant player in the baking yeast market, contributing approximately 30% to the global share. The region has a long-standing tradition of bread-making and a diverse range of bakery products, which sustains the demand for various yeast types. Countries like Germany, France, and the United Kingdom are at the forefront of this market, with a strong inclination towards artisanal and specialty breads. As consumers increasingly prioritize organic and clean-label products, the European market is expected to grow steadily, with an expected CAGR of approx 4.5% over the forecast period. The unique cultural and culinary practices across the region further enhance market dynamics in this segment.

Opportunities

The baking yeast market presents a myriad of opportunities driven by shifting consumer preferences towards health-conscious and artisanal products. With an increasing number of consumers becoming more aware of the ingredients in their food, there is a rising demand for organic and clean-label baking yeast options. Manufacturers have the opportunity to innovate and develop new products that cater to this growing segment, such as gluten-free and non-GMO yeasts that appeal to health-conscious consumers. Additionally, the expansion of the e-commerce sector opens new avenues for reaching consumers, allowing brands to tap into niche markets and enhance their visibility. By actively engaging with consumers through online platforms, companies can also gather valuable insights into consumer preferences and trends, enabling them to tailor their products and marketing strategies accordingly.

Moreover, the increasing trend of home baking, especially amid the pandemic, has created opportunities for educational content and starter kits that guide consumers on the best practices of baking with yeast. Companies can capitalize on this trend by offering bundled products that include recipes and instructional materials to enhance the baking experience at home. Furthermore, partnerships with influencers and bakers on social media platforms can drive awareness and engagement around their products. As the demand for artisanal and specialty breads continues to rise, manufacturers can explore collaborations with local bakeries and culinary schools, fostering a community around their yeast products and driving market growth.

Threats

Despite the growth potential of the baking yeast market, several threats could hinder its progress. One prominent challenge is the fluctuating prices of raw materials used in yeast production, which can impact profit margins for manufacturers. Price volatility can arise from various factors, including climate change, agricultural yields, and supply chain disruptions. Moreover, the increasing competition from alternative leavening agents, such as chemical leaveners, poses a threat to traditional yeast. As consumers seek quick and convenient baking solutions, some may turn to these alternatives, potentially decreasing the demand for yeast products. Additionally, the rise of health trends promoting low-carb and gluten-free diets could lead to reduced consumption of traditional baked goods, further affecting the baking yeast market.

Another significant concern for the baking yeast market is the potential for food safety issues or product recalls associated with yeast contamination. Instances of contamination can undermine consumer trust and lead to significant financial losses for companies. As a result, manufacturers must prioritize stringent quality control measures and adhere to food safety regulations to mitigate these risks. Furthermore, changing consumer preferences and the increasing importance of sustainability may require companies to adapt their production practices and marketing strategies, which can be both resource-intensive and costly. The need for ongoing innovation and responsiveness to market trends will be crucial for manufacturers to navigate these challenges effectively.

Competitor Outlook

• Lesaffre
• AB Mauri
• Baker's Yeast Company
• Angel Yeast Co., Ltd.
• Allied Mills
• Viking Malt
• Bakery Essentials
• Häussler
• Pakmaya
• Yeast & Co.
• Fleischmann's Yeast
• Lallemand Inc.
• Royal Dansk
• Puratos
• Synergy Flavors

The competitive landscape of the baking yeast market is characterized by a mix of established players and emerging brands, each striving to capture market share through innovation and product differentiation. Established companies like Lesaffre and AB Mauri dominate the market due to their extensive portfolios and global reach. These companies invest heavily in research and development to enhance their product offerings, focusing on developing new yeast strains that cater to evolving consumer preferences. Furthermore, collaborations with food manufacturers and bakeries allow these companies to strengthen their market presence and expand distribution channels effectively. The competitive environment is further intensified by the growing trend of artisanal baking, as smaller, niche brands emerge to meet the demand for specialty yeasts that produce unique flavor profiles and textures in baked goods.

Lesaffre, a global leader in the yeast industry, is known for its innovative approach to baking yeast production. The company focuses on sustainability and environmentally friendly practices, offering a range of organic and clean-label yeast products that align with current consumer trends. Lesaffre's commitment to quality and innovation has established it as a trusted brand among professional bakers and home enthusiasts alike. Similarly, AB Mauri specializes in developing specialized yeast products for various baking applications, catering to both commercial and retail sectors. Their extensive research into yeast fermentation processes allows them to provide high-quality products that enhance the texture and flavor of baked goods. This continuous focus on innovation enables AB Mauri to maintain a competitive edge in the market.

Emerging players, such as Angel Yeast Co., Ltd., capitalize on regional markets and are increasingly gaining traction on the global stage. Their focus on producing a broader range of specialized baking yeast products, including those aimed at health-conscious consumers, positions them well to respond to shifting market dynamics. As consumers become more interested in natural and clean-label products, companies like Angel Yeast are leveraging this opportunity to capture a dedicated customer base. Additionally, new entrants in the market are beginning to explore online retail channels, increasing their visibility and accessibility to consumers, which could disrupt the traditional retail landscape. By combining quality products with effective marketing strategies, these emerging brands will continue to challenge established players and enhance competition in the baking yeast market.

• 1 Appendix

  • 1.1 List of Tables
  • 1.2 List of Figures

• 2 Introduction

  • 2.1 Market Definition
  • 2.2 Scope of the Report
  • 2.3 Study Assumptions
  • 2.4 Base Currency & Forecast Periods

• 3 Market Dynamics

  • 3.1 Market Growth Factors
  • 3.2 Economic & Global Events
  • 3.3 Innovation Trends
  • 3.4 Supply Chain Analysis

• 4 Consumer Behavior

  • 4.1 Market Trends
  • 4.2 Pricing Analysis
  • 4.3 Buyer Insights

• 5 Key Player Profiles

  • 5.1 Pakmaya
    • 5.1.1 Business Overview
    • 5.1.2 Products & Services
    • 5.1.3 Financials
    • 5.1.4 Recent Developments
    • 5.1.5 SWOT Analysis
  • 5.2 Puratos
    • 5.2.1 Business Overview
    • 5.2.2 Products & Services
    • 5.2.3 Financials
    • 5.2.4 Recent Developments
    • 5.2.5 SWOT Analysis
  • 5.3 AB Mauri
    • 5.3.1 Business Overview
    • 5.3.2 Products & Services
    • 5.3.3 Financials
    • 5.3.4 Recent Developments
    • 5.3.5 SWOT Analysis
  • 5.4 Lesaffre
    • 5.4.1 Business Overview
    • 5.4.2 Products & Services
    • 5.4.3 Financials
    • 5.4.4 Recent Developments
    • 5.4.5 SWOT Analysis
  • 5.5 Royal Dansk
    • 5.5.1 Business Overview
    • 5.5.2 Products & Services
    • 5.5.3 Financials
    • 5.5.4 Recent Developments
    • 5.5.5 SWOT Analysis
  • 5.6 Viking Malt
    • 5.6.1 Business Overview
    • 5.6.2 Products & Services
    • 5.6.3 Financials
    • 5.6.4 Recent Developments
    • 5.6.5 SWOT Analysis
  • 5.7 Yeast & Co.
    • 5.7.1 Business Overview
    • 5.7.2 Products & Services
    • 5.7.3 Financials
    • 5.7.4 Recent Developments
    • 5.7.5 SWOT Analysis
  • 5.8 Allied Mills
    • 5.8.1 Business Overview
    • 5.8.2 Products & Services
    • 5.8.3 Financials
    • 5.8.4 Recent Developments
    • 5.8.5 SWOT Analysis
  • 5.9 Lallemand Inc.
    • 5.9.1 Business Overview
    • 5.9.2 Products & Services
    • 5.9.3 Financials
    • 5.9.4 Recent Developments
    • 5.9.5 SWOT Analysis
  • 5.10 Häussler
    • 5.10.1 Business Overview
    • 5.10.2 Products & Services
    • 5.10.3 Financials
    • 5.10.4 Recent Developments
    • 5.10.5 SWOT Analysis
  • 5.11 Synergy Flavors
    • 5.11.1 Business Overview
    • 5.11.2 Products & Services
    • 5.11.3 Financials
    • 5.11.4 Recent Developments
    • 5.11.5 SWOT Analysis
  • 5.12 Bakery Essentials
    • 5.12.1 Business Overview
    • 5.12.2 Products & Services
    • 5.12.3 Financials
    • 5.12.4 Recent Developments
    • 5.12.5 SWOT Analysis
  • 5.13 Fleischmann's Yeast
    • 5.13.1 Business Overview
    • 5.13.2 Products & Services
    • 5.13.3 Financials
    • 5.13.4 Recent Developments
    • 5.13.5 SWOT Analysis
  • 5.14 Angel Yeast Co., Ltd.
    • 5.14.1 Business Overview
    • 5.14.2 Products & Services
    • 5.14.3 Financials
    • 5.14.4 Recent Developments
    • 5.14.5 SWOT Analysis
  • 5.15 Baker's Yeast Company
    • 5.15.1 Business Overview
    • 5.15.2 Products & Services
    • 5.15.3 Financials
    • 5.15.4 Recent Developments
    • 5.15.5 SWOT Analysis

• 6 Market Segmentation

  • 6.1 Baking Yeast Market, By Application
    • 6.1.1 Bread Baking
    • 6.1.2 Pastry Baking
    • 6.1.3 Pizza Crusts
    • 6.1.4 Pretzels
    • 6.1.5 Others
  • 6.2 Baking Yeast Market, By Product Type
    • 6.2.1 Active Dry Yeast
    • 6.2.2 Instant Yeast
    • 6.2.3 Fresh Yeast
    • 6.2.4 Rapid Rise Yeast
    • 6.2.5 Bread Machine Yeast
  • 6.3 Baking Yeast Market, By Ingredient Type
    • 6.3.1 Saccharomyces cerevisiae
    • 6.3.2 Candida milleri
    • 6.3.3 Saccharomyces exiguus
    • 6.3.4 Kluyveromyces marxianus
    • 6.3.5 Others
  • 6.4 Baking Yeast Market, By Distribution Channel
    • 6.4.1 Supermarkets/Hypermarkets
    • 6.4.2 Convenience Stores
    • 6.4.3 Online Retail
    • 6.4.4 Specialty Stores
    • 6.4.5 Others

• 7 Competitive Analysis

  • 7.1 Key Player Comparison
  • 7.2 Market Share Analysis
  • 7.3 Investment Trends
  • 7.4 SWOT Analysis

• 8 Research Methodology

  • 8.1 Analysis Design
  • 8.2 Research Phases
  • 8.3 Study Timeline

• 9 Future Market Outlook

  • 9.1 Growth Forecast
  • 9.2 Market Evolution

• 10 Geographical Overview

  • 10.1 Europe - Market Analysis
    • 10.1.1 By Country
      • 10.1.1.1 UK
      • 10.1.1.2 France
      • 10.1.1.3 Germany
      • 10.1.1.4 Spain
      • 10.1.1.5 Italy
  • 10.2 Baking Yeast Market by Region
  • 10.3 Asia Pacific - Market Analysis
    • 10.3.1 By Country
      • 10.3.1.1 India
      • 10.3.1.2 China
      • 10.3.1.3 Japan
      • 10.3.1.4 South Korea
  • 10.4 Latin America - Market Analysis
    • 10.4.1 By Country
      • 10.4.1.1 Brazil
      • 10.4.1.2 Argentina
      • 10.4.1.3 Mexico
  • 10.5 North America - Market Analysis
    • 10.5.1 By Country
      • 10.5.1.1 USA
      • 10.5.1.2 Canada
  • 10.6 Middle East & Africa - Market Analysis
    • 10.6.1 By Country
      • 10.6.1.1 Middle East
      • 10.6.1.2 Africa

• 11 Global Economic Factors

  • 11.1 Inflation Impact
  • 11.2 Trade Policies

• 12 Technology & Innovation

  • 12.1 Emerging Technologies
  • 12.2 AI & Digital Trends
  • 12.3 Patent Research

• 13 Investment & Market Growth

  • 13.1 Funding Trends
  • 13.2 Future Market Projections

• 14 Market Overview & Key Insights

  • 14.1 Executive Summary
  • 14.2 Key Trends
  • 14.3 Market Challenges
  • 14.4 Regulatory Landscape

Segments Analyzed in the Report

The global Baking Yeast market is categorized based on

By Product Type

• Active Dry Yeast
• Instant Yeast
• Fresh Yeast
• Rapid Rise Yeast
• Bread Machine Yeast

By Application

• Bread Baking
• Pastry Baking
• Pizza Crusts
• Pretzels
• Others

By Distribution Channel

• Supermarkets/Hypermarkets
• Convenience Stores
• Online Retail
• Specialty Stores
• Others

By Ingredient Type

• Saccharomyces cerevisiae
• Candida milleri
• Saccharomyces exiguus
• Kluyveromyces marxianus
• Others

By Region

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

Key Players

• Lesaffre
• AB Mauri
• Baker's Yeast Company
• Angel Yeast Co., Ltd.
• Allied Mills
• Viking Malt
• Bakery Essentials
• Häussler
• Pakmaya
• Yeast & Co.
• Fleischmann's Yeast
• Lallemand Inc.
• Royal Dansk
• Puratos
• Synergy Flavors