Global Inactive Dry Yeast Market Expected To Reach USD


Newark, NJ, November 10, 2021 (GLOBE NEWSWIRE) – According to the report published by Fior Markets, the global inactive dry yeast market is expected to grow from USD 4.8 billion in 2020 to USD 9.3 billion by 2028, at a CAGR of 8.7% during the forecast period 2021-2028.

The global inactive dry yeast market has experienced significant growth in recent years. This growth is attributed to the light golden color and a delicate toasted yeast flavor. It finds application in various food products, fermentation and animal feed. In recent times, inactive dried yeast products are gaining popularity among the health conscious population. The main reason for this popularity is the presence of a significant amount of complex of B vitamins, proteins and amino acids (essential and non-essential) in this product. As a result, a wide range of populations around the world are increasing the consumption of inactive dry yeast.

Inactive dry yeast is made from yeast cream which has been pasteurized and sterilized so that the yeast is dead, without leavening power, however leaving behind its food content and various properties. The yeast is usually constant around 250 F (121 C) for about 20 seconds, then dried. Inactive dry yeast is the all herbal factor that decreases mixing occurrences and creates extra stretchy dough with better mold flow. These are yeast cells that are no longer active or alive, so they cannot produce any live yeast results, as well as fermentation. Usually, inactivated dry yeast is added to baked goods to decorate their nutritional profile. The factor also used as a reducing agent and could supplant the use of L-cysteine ​​hydrochloride.


The global inactive dry yeast market is expected to experience significant growth, owing to increasing humanization and increasing use of inactive dry yeast compared to conventional dough handlers such as L-cysteine. Natural, unprocessed inactive dry yeast meets labels, increasing its market value. The adoption of inactive dry yeast in the animal feed industry continues to create a constant stream of opportunities. Factors that are restraining the growth of the market are the limited knowledge of the benefits of inactive dry yeast in animal feed and continue to restrain the growth of the market in developing regions. The predominance of contaminated brewer’s yeast varieties in sales continues to fuel consumer reluctance to opt for inactive dried yeast, and improper labeling will remain a significant barrier to wider adoption in the feed industry. .

The major players operating in the global inactive dry yeast market are Associated British Foods PLC (UK), Koninklijke DSM NV (Netherlands), Kerry Group PLC (Ireland), Alltech (US), Angel Yeast Co ., Ltd. (China), Chr. Hansen Holdings A / S (Denmark), Sensient Technologies Corporation (United States), Lallemand Inc. (Canada), Leiber GmbH (Germany), Oriental Yeast Co., Ltd. (Japan), Lesaffre Group (France), Synergy Flavors (United States), Halcyon Proteins Pvy. Ltd. (Australia), Novozymes (Denmark), Food Chem International (China), Pacific Fermentation Industries (Canada), Biorigin (Brazil), ICC Brazil (Brazil), AgenciasLevapan (South America) and Pakmaya (Istanbul). To gain significant market share in the global inactive dry yeast market, major players are now focusing on adopting strategies such as product innovations, mergers and acquisitions, recent developments, joint ventures, collaborations and partnerships.

  • Kerry Group launched its first non-GMO yeast, in January 2019 named “Acryleast” for effective reduction of acrylamide levels by up to 90% without affecting the taste and texture of foods and beverages. This new launch has enabled the company to strengthen its range of clean label products.
  • AngelYeast Co., Ltd. launched in December 2019 a natural flavor enhancement solution for plant-based foods and beverages in Europe. This launch will allow the company to strengthen its portfolio and expand its customer base in Europe.

The food grade segment dominated the market and held the largest market share of 45.6% in 2020

On the basis of product, the global inactive dry yeast market is segmented into food grade, food grade and pharmaceutical grade. The food grade segment dominated the market and held the largest market share of 45.6% in 2020. This growth is attributed to the increasing demand for baked goods in everyday life.

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The food segment dominated the market and held the largest market share of 39.7% in 2020

On the basis of applications, the global inactive dry yeast market is segmented into food, fermentation, animal feed, and healthcare. The food segment dominated the market and held the largest market share of 39.7% in 2020. This growth is attributed to the increasing consumption of naturally extracted ingredients along with the growing demand for healthy and clean food products.

Regional Segment of Global Inactive Dry Yeast Market

  • North America (United States, Canada, Mexico)
  • Europe (Germany, France, United Kingdom, Italy, Spain, rest of Europe)
  • Asia-Pacific (China, Japan India, Rest of APAC)
  • South America (Brazil and rest of South America)
  • Middle East and Africa (UAE, South Africa, rest of MEA)

On the basis of geography, the global inactive dry yeast market is categorized as North America, Europe, Asia-Pacific, Middle East & Africa, and South America. The North America region held the largest market share of 30.4% in 2020. The major growth is seen in the United States due to its high consumption by the brewing industry.

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About the report:

The global inactive dry yeast market is analyzed on the basis of value (USD billion) of volume (tonnes), export (tonnes) and import (tonnes). All segments were analyzed on a global, regional and national basis. The study includes analysis of over 30 countries for each segment. The report offers an in-depth analysis of driving factors, opportunities, restraints, and challenges to get the key insights of the market. The study includes the model of the five forces of the wearer, the analysis of attractiveness, the analysis of raw materials and the analysis of the position grid of the competitors.

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