Press release
High Sugar Resistant Yeast Market is expected to reach US$ 1,506.7 million by 2030
Report OverviewThe Global High Sugar Resistant Yeast Market reached US$ 820.1 million in 2022 and is expected to reach US$ 1,506.7 million by 2030 and is expected to grow with a CAGR of 7.9% during the forecast period 2023-2030.
The market for high sugar-resistant yeast is experiencing growth driven by the increasing popularity of bakery products and ready-to-eat snacks. This yeast variety not only contributes to higher volume in these products but also enhances taste, grain, color, and overall eating quality.
Low-sugar yeast is particularly suitable for the production of sugar-free or low-sugar fermented foods, such as steamed bread and European staple bread. It exhibits excellent fermentation performance in sugar-free dough. On the other hand, yeast saccharomyces cerevisiae is well-suited for dough with added sugar, maintaining good fermentation performance even at higher sugar concentrations, up to 30%.
Notably, high-sugar-tolerant yeast demonstrates robust stress resistance, allowing it to tolerate high levels of total sugar (up to 70% w/v) and ethyl alcohol (up to 12% v/v) for ethanol production.
Additionally, it exhibits high acid resistance. These sugar-tolerant yeast strains meet the latest requirements of the industry in terms of stability, convenience, and overall adaptability. Key players in the market are continually expanding their portfolios to meet the growing demand for high sugar-resistant yeast, reflecting the evolving needs of the industry.
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Market Dynamics
The growth of the market is being restricted by the increasing incidence of Celiac Disease. Saccharomyces cerevisiae, commonly known as brewer's yeast, contains gluten unless explicitly stated otherwise on the product label. A significant portion of brewer's yeast undergoes high gravity fermentation and fermentation under high sugar conditions, derived from the gluten in the beer-making process's barley byproduct, which is utilized in brewing beer. The presence of gluten in this type of yeast poses a risk for individuals with celiac disease.
Consuming gluten in the case of celiac disease triggers an immunological reaction in the small intestine. The Celiac Disease Foundation estimates that approximately 1 in 100 people globally will have celiac disease in 2021. Similarly, according to Beyond Celiac, around 1% of Americans, or 1 in 133 people, were believed to have celiac disease in 2021. This rising prevalence of celiac disease is contributing to the restraint in the growth of the market, as individuals with this condition need to avoid gluten-containing products, including those that may contain Saccharomyces cerevisiae.
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Market Segmentation
By Type
Dry Yeast
Fresh Yeast
By Application
Baking
Feed
Brewing
Others
By End-User
Household
Commercial
Market Key Players
Major players are Angel Yeast, Atech Biotechnology, BAKERpedia, DCL Yeast, DSM, Forise Yeast, Giustos, Kerry Group, Lallemand, and Lessaffre Group.
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