Baker’s yeast is a thriving global market, driven by the world’s increasing appetite for bread, even in cultural and geographical areas where it’s not a staple. This also means that bakers and manufacturers need reliable yeast in order to constantly deliver at the expected quality and to cut down on waste. Angel Yeast, a global yeast and biotech company that develops natural ingredient solutions for the food & beverage, nutritional, and biotechnology industries, introduces a game-changing solution to the contemporary challenges facing bakers worldwide.
By Dr. Yafang Sun, General Manager of Yeast and Strain Resource Technology Center, Angel Yeast Company
Market analysts expect the global yeast market to reach USD8.5bn by 2029, with a CAGR of 8.9% from 2024 to 2029 – an exceptional growth rate. According to a report published by MarketsandMarkets, the yeast market is thriving, driven by the expanding demand for bakery products, alcoholic beverages, and animal feed. With yeast being a crucial ingredient in these sectors, advancements in biotechnology and fermentation processes have enabled manufacturers to produce high-quality yeast strains efficiently.
Moreover, the rising preference for natural and clean-label ingredients in food and beverage products has further propelled the yeast market forward. As consumer preferences continue to evolve towards healthier and sustainable options, the yeast market is expected to witness sustained growth, with innovations likely to drive further diversification in applications and product offerings.
Among the subdivisions of the market, the baker’s yeast segment is projected to account for the largest share. Until 2029, the baker’s segment is expected to lead the market in terms of type, primarily due to the cost-effectiveness and extensive applications of baker’s yeast across various industries, including food and feed. The expansion of the baker’s yeast market correlates directly with the growing consumption of bakery products, especially bread.
Angel Yeast’s Premium Dry Yeast products represent the company’s answer to this growing need of the bakery industry. Available in both high- and low-sugar formulations, these variants prioritize convenience, speed, and reliability for bakery professionals.
Yeast for Each Type of Dough
Angel Yeast’s Premium Dry Yeast comes in two versions, for each type of dough. The low-sugar yeast can be used for dough with 0-10% sugar, which makes it suitable for breads and pastry with low sugar content, especially for the low sugar and sugar free European breads. It has high fermentation activity and strong fermentation endurance, which can effectively shorten the rising time. It helps bread get a good expansion in the oven and it makes the product uniform in color, even in large sizes, and tasty. It can also be used for rich dough (dough with sugar content of 10-20%) and high-sugar dough (dough with sugar content of 20% and above), which means it has a wide application range and good tolerance to sugar.
The high-sugar yeast can be used successfully for bread with 10-25% sugar. It is made from selected high activity and high osmotic pressure resistant yeast strains and is suitable for the production of a variety of bread recipes with high glucose (25%) and high oil (20%). It can effectively shorten the dough fermentation time. It allows bread to get a good expansion in the oven and meets the expansion requirements of different fermentation processes (such as direct dough and sponge dough method). It makes the products come out uniform in color and it delivers a delicate crumb.
Yeast for All Geographical Regions
Angel Yeast’s products enable bread makers from various regions globally to master the same fermentation process and achieve the same results, allowing them to create equally delicious bread. Resistant to high sugar, salt content, and weak organic acids, Angel Yeast’s Premium dry yeast is also resistant to cold osmotic shock, which helps bakers in hot regions. Cold osmotic shock resistance – the products’ ability to withstand low temperatures yet still achieve standard fermentation – is very important in formulas that need to add ice and cold water in order to control the speed of the fermentation.
These traits ensure the environment is not altering the baker’s outcome and output, allowing them to built sustainable businesses and keep consumers happy.
Conclusions
On an ever-growing market with ever-growing challenges, Angel Yeast’s innovation addresses diverse production environments, from equatorial heat to high-sugar and oil formulations, ensuring consistent results globally. With research yielding strains capable of withstanding extreme conditions, the company empowers bakers worldwide to achieve optimal fermentation outcomes, which ensures what manufacturers and bakers want the most: predictability and proper conditions for scaling up, ready for what tomorrow brings.
For more information, visit https://en.angelyeast.com/
