Inactive Dry Yeast Market Size, Share, Growth, Trends, and Global Industry Analysis: is segmented By Grade (Feed Grade, Food Grade, Pharma Grade), By Form (Powder, Flakes, Tablet, Capsule), By Application (Food and Beverages (Bakery, Beverages, Other Food Products), Dietary Supplements, Feed, and Others) and Region Forecast 2019-2030

Inactive Dry Yeast Market size was valued at US$ 1,285.3 million in 2023 and is expected to grow at a CAGR of 7.3%  from 2024 - 2030. Inactive dry yeast, also known as deactivated yeast, consists of yeast cells that are no longer living or active. This means it cannot produce the effects of live yeast, such as fermentation. Inactive yeast still contains the yeast cell contents, but the cell walls have been disrupted, which releases glutathione It is often used in baking to enhance the nutritional profile of baked goods and acts as a reducing agent. The prominent drivers for the market are the adaptation and prevalence of Western living styles, increasing health consciousness among customers, increase in the practice of adding dry yeast to animal feed.

For instance, increase in the number of bakeries and baked goods due to the prevalence of Western living styles, and the consistent increase in consumption of baked goods even in developed regions, which can be explained by the fact that, only in the US in 2023 6.76 Bn kg of bread consumed. Moreover, increasing hectic modern lifestyles and increased incomes from economic development are changing consumer dietary preferences all contributing to the expansion of the market. Even though the benefits outweigh the pitfalls there exist some restraints, the prices of raw materials used in the production of inactive dry yeast, such as molasses and other agricultural products, can be volatile. This can impact the overall cost structure and profitability of yeast producers. Regulatory challenges from approval committees, competition from alternative products, and limited customer awareness also act as restraints for the market. One of the main opportunities is the potential for inactive yeast can replace the use of L-cysteine hydrochloride as a reducing agent, as it also functions as a reducing agent but with additional nutrients. It acts as a reducing agent by providing the peptide glutathione that helps to break down the gluten matrix and reduce mix times.

Inactive Dry Yeast Market Key Developments

•  In June 2024, Lesaffre, an independent key global player in fermentation and microorganisms, announced today the signing of a transaction with dsm-Firmenich, a leading innovator in nutrition, health, and beauty, regarding its yeast extract business.
• In September 2023, Leiber, a German manufacturer that processes brewers’ yeast into animal nutrition, biotechnology, and nutraceutical products, will invest up to $20 million to establish its first U.S. operation in Innovation Village in Rockingham County.