Europe Inactive Dry Yeast Market Forecast

Inactive dry yeast, often known as nutritional yeast, is a deactivated form of yeast that is more frequently used as a spice and supplement in cooking than as a leavening agent. Unlike active yeast, which is used to raise dough, inactive dry yeast is created by heating yeast cells to death. It prevents the dough from rising while retaining essential nutrients. Its high B-vitamin, high fiber, and high protein content make it a popular choice for vegetarians and others attempting to enhance their nutrient consumption.

According to SPER market research, ‘Europe Inactive Dry Yeast Market Size- By Product, By Application – Regional Outlook, Competitive Strategies and Segment Forecast to 2033’ state that the Europe Inactive Dry Yeast Market is predicted to reach USD XX billion by 2033 with a CAGR of 6.97%.

Drivers:

The European market for inactive dry yeast is seeing expansion due to a variety of factors, including changing customer preferences and dietary trends. Rising knowledge of inactive dry yeast’s health advantages—such as its high nutritional content and abundant B-vitamin content—is driving demand from health-conscious consumers to vegans and vegetarians. Furthermore, the growing trend of plant-based diets and the search for all-natural, non-synthetic flavor enhancers are propelling expansion since inactive dry yeast provides a tasty and nutritious substitute for chemical additives.

Challenges:

One significant problem is competition from natural additives and other fermentation products, which can provide greater benefits in terms of functionality or cost. Regulations pertaining to food safety and labeling may also raise the cost of compliance and hinder businesses’ ability to enter new markets. The price volatility of raw materials, including agricultural items used in yeast culture, is a factor that affects both pricing stability and production costs. Growing customer knowledge of and demand for transparent ingredient sourcing is forcing businesses to invest in more traceable and sustainable supply chains.

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The European market for inactive dry yeast was significantly impacted by the COVID-19 pandemic in a number of ways. Early in the outbreak, delays and shortages of products were caused by disturbances in the supply chain and production process. Lockdowns and restrictions prevented producers from producing as much yeast, while logistical issues made product distribution more difficult. First, the demand for inactive dry yeast was bolstered by changes in consumer behavior, such as an increase in baking and cooking at home. But as the pandemic’s economic effects spread, consumer spending fell and eating habits changed, which led to a sharp decline in demand across several market segments.

Additionally, some of the market key players are; Kerry Group PLC, Koninklijke DSM N.V., Lallemand, Inc., Lesaffre Group, Pakmaya, Others.

Key Target Audience: