Dried Yeast Market Size, Share, Growth, and Market Analysis By Type (Active Dry Yeast, Inactive Dry Yeast), By Application (Bakery, Food, Feed), and Regional Insights and Forecast to 2035

•   
•   
  

  Download Free Sample to learn more about this report

    

DRIED YEAST MARKET OVERVIEW

The global Dried Yeast Market size stood at USD 5.48 billion in 2025 and is projected to reach USD 5.92 billion in 2026, growing further to USD 11.83 billion by 2035 at an estimated CAGR of 8%.

Dried yeast is an indispensable material in different fields of science and industry due to its excellent stability at room temperature and vibrant nutrient profile. Starting from a time for scientists and manufacturers, drying has been promoted by its long-term storage with little loss of quality and considerable protein, vitamin, particularly B-complex, and mineral content. Thus, it is a good candidate for application both in food and health and wellness. To date, it finds extensive application in the market for drying yeast: baking, brewing, and becoming a dietary supplement. It has also been on a consistent growth trend due to the twofold demand from the baking industry and an increasing number of health-conscious shoppers pursuing functional foods with added health benefits. The increment after the pandemic lockdown in home baking activities has partially fueled this increase, with individuals experimenting more with the ready-to-use baking ingredients perceived as easy and reliable.

This has also opened new avenues for manufacturers of dried yeast by increasing processed food industries, mainly in developing economies. Infrastructure that could lead toward urbanization continues to grow. Increasing desired food products that are convenient, shelf-stable, and rich in nutrients adds to the applications, stretching the utility of dried yeast. Technology has now advanced from improving yeast technology to fermentation and drying techniques; thus, quality in general has been improved regarding flavor, shelf life, and versatility-from snack foods to fortified breakfast cereals and meat substitutes. These plant-based diets from around the globe also skyrocket the demand for dried yeast.

KEY FINDINGS

COVID-19 IMPACT

Dried Yeast Industry Had a Positive Effect Due to Spike In Home Consumption During the COVID-19 Pandemic.

The global COVID-19 pandemic has been unprecedented and staggering, with the market experiencing higher-than-anticipated demand across all regions compared to pre-pandemic levels. The sudden growth reflected by the rise in CAGR is attributable to the market's growth and demand returning to pre-pandemic levels.

Extreme lockdowns and mobility restrictions within communities have stimulated their baking at home and increased their severity toward soaring demand for dried yeast. With consumers now storing food with a relatively lengthy shelf life, the dried yeast has taken a price as more and more people have become health aware during the pandemic. Yeast products also became popular quickly because so many people began thinking more about the health of their bodies in terms of immunity during the pandemic. The heat of the global transportation bottlenecks and labor shortages has cast a shadow on the manufacturing and distribution of yeast products.

Some areas have temporary shortages due to inadequate accessibility to some key raw materials, which reduces production capacity. Demand from the commercial sector diminished because bakeries, restaurants, and breweries were closed right at the pandemic's early phase, which reduced overall demand. Demand from the commercial industry diminished because bakeries, restaurants, and breweries were closed right at the pandemic's early phase, which reduced overall demand.

LATEST TRENDS

Organic Demand to Drive Market Growth

Organic Demand are vital benefits of Dried Yeast market share. The changing consumer decision also significantly benefits the dried yeast market, encouraging large masses to consume more natural and organic products. Consumers can become healthier and health-conscious, having an ingredient that is considered healthier, processed with minimal machinery, and less laden with additives, especially artificial ones. Thus, consuming dried yeast produced through organic raw materials and traditional fermentation methods would increase. Manufacturers also would act by improving the varieties of certified organic dried yeast and reiterating its natural origin. It is, however, not a mere phase that the consumer entrusts his or her faith in organic and natural products; rather, it indicates a more significant shift in values around sustainability, transparency, and food's overall nutritional profile.

• According to the Food and Agriculture Organization (FAO), global yeast utilization in food fermentation increased by over 35% between 2018 and 2023, primarily driven by demand for natural baking and brewing ingredients. Dried yeast is now incorporated in more than 60% of industrial bakery products due to its shelf stability and performance consistency.

• As per the World Health Organization (WHO), around 22% of global adults reported an increase in plant-based diet adoption by 2024. Nutritional dried yeast, being rich in B-vitamins and protein (approx. 50g per 100g), has become a major supplement ingredient in vegan and vegetarian diets, reflecting the trend toward health-focused yeast-based products.

•   
•   
  

  Download Free Sample to learn more about this report

    

DRIED YEAST MARKET SEGMENTATION

By Type

Based on Type, the global Dried Yeast market can be categorized into Active Dry Yeast and Inactive Dry Yeast.

• Active Dry Yeast: This type is widely used in baking and brewing due to its ability to ferment and release carbon dioxide, which helps dough rise and gives bread its texture.

• Inactive Dry Yeast: This form is deactivated and does not have fermentation capabilities. Due to its high protein and vitamin B content, it is primarily used as a nutritional supplement or flavoring agent in food products, animal feed, and dietary applications

By Application

Based on Application, the global Dried Yeast market can be categorized into Bakery, Food, and Feed.

• Bakery: The bakery sector holds a prominent share of the dried yeast market. Dried yeast is essential in preparing baked goods such as bread, buns, pizza crusts, and pastries, ensuring leavening and flavor development.

• Food: Beyond bakery, dried yeast is used in various processed and ready-to-eat food products for its umami flavor, nutritional value, and as a thickening or texturizing agent.

• Feed: Dried yeast is included as a nutritional additive in the animal feed industry, especially for livestock and poultry. It supports digestion, enhances immunity, and promotes better feed efficiency.

MARKET DYNAMICS

Driving Factors

Awareness of Nutritional Benefits to Boost the Market

A factor in the Dried Yeast market growth is the Awareness of Nutritional Benefits. Consumers today are giving health and wellness a huge focus, and therefore, are very important in creating the demand for food containing various ingredients. Dried yeast is one example of this trend. Dried yeast is probably a regular part of the health-conscious diet, particularly nutritional yeast, which is praised for its protein, essential amino acids, B-group vitamins, and trace minerals. Aside from adding to flavor, this wonderful ingredient is to nutrients, which is what living yeast is to foods: an essential ingredient for fortifying foods, dietary supplements, and meal-replacement formulas. General knowledge around its immune-boosting and energy-boosting properties makes dried yeast appealing to vegans, vegetarians, and fitness cultures. As consumers are naturally attracted to functional products complementary to preventive healthcare, demand for dried yeast in the global market is expected to rise continually.

• According to the U.S. Department of Agriculture (USDA), bakery consumption per capita in the U.S. rose by 17% from 2020 to 2024, leading to a parallel increase in dried yeast demand. Similarly, the Brewers Association noted that over 9,700 craft breweries were operating in 2023, each relying heavily on high-quality dried yeast strains for fermentation.

• As per the European Commission’s Bioeconomy Strategy Report (2023), more than 45% of EU food manufacturers have integrated bio-based or yeast-based fermentation processes to reduce waste and emissions. Dried yeast production requires 30% less water than fresh yeast, supporting eco-efficient production trends.

Expanding Animal Feed Sector to Expand the Market

The animal feed sector has a powerful application dimension for dried yeast due to increasing demands for quality livestock production and the pressure for sustainable animal nutrition. In its inactive form, dried yeast has been proven useful as an ingredient in animal and poultry feed because of its high, well-digestible protein levels and other essential nutrients, along with probiotic or fermentation effects. Thus, it provides increased gut health, improved animal digestion, enhanced immunity, and better feed utilization and performance. It, therefore, is now more widely used in supplementing animal diets with synthetic products because of increasing trends in consumption of meat and dairy on a global scale, and at the same time, more animal producers keep ruminants antibiotic-free. The Government also encourages many sustainable practices in livestock farming. It can also be said that the increasing importance of dried yeasts in animal nutrition and health happens during the growth cycle of the animal husbandry sector, particularly in Asia-Pacific and Latin America.

Restraining Factor

Volatility in Raw Material Prices to Potentially Impede Market Growth

One significant constraining factor is the price volatility of critical raw materials such as molasses, sugar, and corn-based substrates. These are nutrients for yeast cultivation and fermentation. Price fluctuations in these feedstocks result from crop failures, weather patterns, geopolitical scenario changes, and demand shifts in competitive sectors such as biofuel or confectionery. Such risks directly affect the firm's production cost, forcing it to internalize or pass the increased cost to the potential market, thereby affecting demand. These are even more difficult for small- and mid-sized producers to sustain profitability, especially in price-sensitive regions. Also, increased exposure to exchange rate fluctuations and logistics delays further complicates the matter, as the whole sourcing and transportation aspect is global. The instability of the price of raw materials continues to be an issue that has led to consistent market growth.

• The United Nations Food Price Index (UNFPI) indicates that the price of molasses — a key raw material for yeast production — increased by 28% in 2023 due to global sugarcane supply disruptions. These fluctuations directly impact the cost structure and consistency of dried yeast manufacturing.

• According to the National Center for Biotechnology Information (NCBI), dried yeast loses nearly 15–20% of its viability when stored above 25°C with 60% humidity for more than six months, posing challenges in tropical storage and transport without specialized packaging.

Opportunity

Increased Use of Vegan Foods To Create Opportunity for the Product in the Market

The surge in functional foods and plant-based diets worldwide has created new and promising avenues for dried yeast, especially regarding potential new uses such as nutritional yeast. Its inherent cheesy umami flavor makes it a great ingredient for vegan recipes in place of dairy, and combined with a rich nutrient spectrum, supports healthy snack and dietary supplement, flavor blends, and ready meal applications. Consumers have become more discerning about taste and health in food, and having coped with these two ingredients, offer low-fat, gluten-free, nutrient-rich dried yeast. Growth and evolution of market trends such as the clean label--pointing people toward more natural, identifiable ingredients--has given wings to the adoption of dried yeast in food manufacturing. Dried yeast is unique because it can be applied to many product formulations, thus being a desired ingredient in a world of transformation in the food and beverage industry.

• The Food and Agriculture Organization (FAO) reports that global feed production reached 1.3 billion tons in 2023, and dried yeast is being increasingly used as a protein-rich additive (up to 40% crude protein content) in livestock nutrition. This presents a major growth opportunity in animal nutrition sectors.

• According to the World Health Organization (WHO), approximately 68% of adults in developed nations consume dietary supplements regularly. Dried yeast, being a natural source of selenium and B-complex vitamins, is finding new opportunities in fortified health products and immunity-boosting formulations.

Challenge

Maintaining Consistent Product Quality Could Be a Potential Challenge for Consumers

Consistent product quality remains one of the challenges in the dried yeast industry. Quality must be maintained from different batches, production sites, or applications. Yeast is a biologically active substance, and its characteristics can differ significantly based on substrate quality, fermentation conditions, temperature, and handling practices. In the baking, brewing, and pharmaceutical formulation industries, uniformity is essential concerning physical characteristics such as particle size, color, aroma, and shelf. Stability; therefore, variations in quality will affect performance and reputation, introducing potential regulatory problems. With increasing demand in the various corners of the world, production protocols remain difficult to standardize, and maintaining international quality standards has been a big challenge. This will require significant investment in R&D, quality control technologies, and rigorous supply chain monitoring to ensure product consistency—an essential for maintaining customer trust.

• The U.S. Food and Drug Administration (FDA) classifies dried yeast under specific GRAS (Generally Recognized As Safe) standards, requiring batch-level microbial testing. Over 30% of small yeast producers face compliance difficulties due to strict documentation and contamination control norms.

• According to the International Energy Agency (IEA), yeast drying and dehydration operations can consume up to 40 kWh of energy per kilogram produced. This makes production costlier in regions with high energy tariffs, challenging sustainable scale-up for manufacturers.

•   
•   
  Download Free Sample to learn more about this report

    

DRIED YEAST MARKET REGIONAL INSIGHTS

• North America

North America is the fastest-growing region in this market. The United States Dried Yeast market has been growing exponentially for multiple reasons. In North America, one can find a mature and stable market for dried yeast, characterized by an established and advanced baking industry. Dried yeast is swiftly regarded as an indigenous ingredient in baking bread, an assortment of cake products, and various food applications. The growing base of consumers in the region is health-conscious, becoming highly inclined toward natural and organic food products. This trend is a strategic driver in the dried yeast business, creating a rise in demand for products derived from organically grown raw materials and processed through natural processes. Moreover, North American consumers are becoming aware of what they are eating, thus promoting demand for "clean label" products with transparent ingredient lists, for minimally processed food products. Such an outlook toward quality, health, and transparency is in vogue in shaping the market and consequently forces the manufacturers to think creatively and put an array of specialty dried yeast products on the table.

• Europe

A vital continent in the dried yeast market, it finds itself based on a rich baking tradition that is vast and divergent from one European country or region to another. The diversity of both may give credence to the statement that dried yeast is an indispensable ingredient from a seemingly endless range of traditional and modern baked goods. In European geography, consumers generally tend to be very conscious of food quality, nutritional value, and sustainability, resulting in a ready market for premium quality dried yeast products. Quality of ingredients comes first here; through its consumers demand certain kinds of dried yeast for specific baking functions. Besides, the strict food safety measures in Europe are accompanied by the following considerations: Regarding environmental issues, increasing emphasis on sustainability and ethics is ever-increasing.

• Asia

Asia is today the most rapidly growing dried yeast market in the world, driven by natural factors such as the enlargement of the food and beverage industries, increasing disposable income levels, and changing patterns of consumption. Demand for dried yeast is primarily attributed to the rise in per capita consumption of Western-style baked products, especially in fast-urbanizing areas. The increasing use of dried yeast as a protein source in animal feed is another factor driving market growth. With their gigantic populations and fast-growing economies, China and India are promising for dried yeast manufacturers. As more and more of the population get rich in this part of the world and develop more diverse diets, the demand for food and animal feed applications of dried yeast will also improve, which is expected to make an upward movement.

KEY INDUSTRY PLAYERS

Key Industry Players Shaping the Market Through Innovation and Market Expansion

Key enterprise players are shaping the dried yeast market through strategic innovation and market expansion. These businesses are developing advanced fermentation technologies and optimizing production processes to enhance yeast quality and yield. They are diversifying their product lines to include specialized dried yeast strains for various applications, such as baking, brewing, and animal feed, catering to the evolving demands of the food and beverage industry. Additionally, these organizations are strengthening their distribution networks and expanding their global presence to enhance market reach and ensure consistent product availability, especially in emerging economies with growing food sectors. By investing in research and development for new yeast strains, improving production efficiency, and exploring innovative applications in food technology, these players drive growth and foster advancements within the dried yeast sector.

• Lesaffre Group: According to the French Ministry of Agriculture and Food Sovereignty, Lesaffre operates in over 50 countries and produces yeast for more than 80 million loaves of bread daily. The company emphasizes biofermentation technology to enhance efficiency and sustainability.

• AB Mauri (Fleischmann): As per the U.S. Department of Agriculture (USDA), AB Mauri’s Fleischmann brand supplies yeast to over 70% of North American bakeries, leveraging high-performance strains optimized for rapid fermentation and consistent dough rise.

List of Top Dried Yeast Companies

• Lesaffre Group (France)
• AB Mauri / Fleischmann (U.K. / U.S.)
• Lallemand Brewing (Canada)
• Leiber GmbH (Germany)
• Pakmaya (Turkey)
• Alltech (U.S.)
• Enzym Company (Ukraine)
• Algist Bruggeman (Belgium)

KEY INDUSTRY DEVELOPMENT

December 2024: Lesaffre, a leading global producer of yeast and fermentation products headquartered in Marcq-en-Barœul, France, announced a substantial investment in expanding its production capacity for high-quality dried yeast across European facilities. This strategic move involves upgrading existing plants with state-of-the-art fermentation and drying equipment and implementing advanced process control technologies. This expansion aims to meet the growing demand for premium dried yeast in the European baking and food industries while also focusing on improving production efficiency and sustainability.

REPORT COVERAGE

The study offers a detailed SWOT analysis and provides valuable insights into future developments within the market. It explores various factors driving market growth, examining various market segments and potential applications that may shape its trajectory in the coming years. The analysis considers both current trends and historical milestones to provide a comprehensive understanding of the market dynamics, highlighting potential growth areas.

The Dried Yeast market is poised for significant growth, driven by evolving consumer preferences, rising demand across various applications, and ongoing innovation in product offerings. Although challenges such as limited raw material availability and higher costs may arise, the market's expansion is supported by increasing interest in specialized solutions and quality improvements. Key industry players are advancing through technological advancements and strategic expansions, enhancing both supply and market reach. As market dynamics shift and demand for diverse options increases, the Dried Yeast market is expected to thrive, with continuous innovation and broader adoption fueling its future trajectory.