活性ドライイースト市場レポート：動向、予測、競合分析 (2031年まで)

世界の活性ドライイースト市場の将来性は有望で、パン発酵、飼料発酵、ワイン発酵の各市場における機会が期待されています。世界の活性ドライイースト市場は、2025年から2031年にかけてCAGR 6.3％で成長すると予想されます。この市場の主な促進要因は、ホームベーカリー需要の高まり、コンビニエンスフードの人気の高まり、飲食品業界での使用の増加です。

• Lucintelでは、種類別では食品グレードが予測期間中に高い成長を遂げると予測しています。
• 用途別では、パン発酵が最も高い成長が見込まれます。
• 地域別では、北米が予測期間中に最も高い成長が見込まれます。

活性ドライイースト市場の新たな動向

消費者の嗜好の動向が市場を形成する中で、活性ドライイースト市場も劇的に変化しています。健康とウェルネスの動向、ホームベーキングの動向、食品製造技術の技術開拓が市場を定義しています。活性ドライイーストは依然として食品およびベーカリー産業の基本成分であるため、新たな動向は消費者と生産者の双方に新たな成長機会を生み出しています。以下は活性ドライイースト市場に影響を与える5つの主要動向です。

• ホームベーキングブーム：ホームベーキングブーム、特に新型コロナウイルス感染症 (COVID-19) の発生が活性ドライイースト需要の大幅な増加に寄与しています。消費者によるパン、菓子、その他のベーカリー製品の自家製は、趣味や健康関連の傾向としてますます人気が高まっています。このような動きが活性ドライイーストの小売やネット販売の伸びにつながっており、各社はイースト製品を一家庭で消費できるように小型包装して供給しています。メーカー各社は、消費者層が入手しやすい高品質のイースト製品を引き続き推進していくであろう。
• 健康志向のパン作り：より健康的なベーカリー製品に対する需要が増加しており、これが活性ドライイースト業界の技術革新を促進しています。消費者はより多くの低糖質、グルテンフリー、高繊維質、オーガニックのベーカリー製品を求めています。そのため、イースト製造業者はこれらの栄養要件を満たすカスタム菌株を製造しています。また、腸の健康やプロバイオティクスのような機能的効能を持つイーストに対する需要も増加しています。この動きは、健康的なパン作りが広範な文化現象となっているドイツのような市場で特に顕著です。
• 環境配慮と持続可能性：環境への配慮も食品業界の主要な動きの一つであり、中でも活性ドライイースト市場において顕著です。環境に優しい包装、持続可能な原料調達、環境に優しい製造方法などは、消費者だけでなく企業もこれまで以上に優先する動向の一つです。イーストを製造する企業は、製造時に最大限の力を発揮しながら無駄を省くことに力を注いでいます。一部の企業は、酵母培養に他産業からの廃棄物を利用するなど、酵母製造による生態系への影響を最小限に抑える独創的な手段を開発しています。これが製品開発と市場開拓を形成しています。
• 機能性食品とプロバイオティクス：活性ドライイーストは、機能性食品、特に消化器系の健康に重点を置いた食品に不可欠な成分となりつつあります。プロバイオティクスやその他の有利な微生物を配合した酵母は、機能性食品や飲食品の開発動向に合わせて人気が高まっています。プロバイオティクスを利用した酵母は食品として入手可能になりつつあり、腸の健康、免疫力の向上、そして一般的に健康に良いことに貢献できるとして宣伝されています。機能性成分が注目されればされるほど、これらの菌株が提供するもの、特にプロバイオティクスの特徴に特化した特殊な酵母菌株の需要が高まると思われます。
• ベーカリー製品以外での新たな用途：活性ドライイーストは、通常のベーカリー製品以外にも新たな用途で使用されています。近年、イーストはヴィーガンミートやチーズのような植物性食品、醸造、アルコール飲料の製造への応用が増加しています。また、様々なスナック菓子、菓子類、さらには化粧品にも酵母が使用されています。このような酵母の多様化は、メーカーが新興市場に進出し、差別化された酵母製品に対する需要を喚起する新たな可能性をもたらしています。

ホームベーカリー人気の高まり、健康志向、持続可能性への取り組み、機能性食品の開発といった新興国市場の動向は、活性ドライイースト市場に変化をもたらしています。このような動向は、メーカーが消費者ニーズの変化に対応し、革新していく上で多くの機会を与えてくれます。市場は依然として成長を続けており、競争力を維持するためには各社がこうした動向に対応することが不可欠となります。

活性ドライイースト市場の最近の動向

活性ドライイースト市場はここ数年、消費者ニーズの変化、技術革新、製造プロセスの転換に後押しされ、速いペースで変化しています。本セクションでは、市場に影響を与え、将来の成長機会を決定する5つの主要開拓について要約します。

• イースト製造における技術革新：酵母製造における技術進歩は、より効果的な発酵プロセス、より高品質な製品、より低い製造コストをもたらしました。酵母生産者は、様々な用途でうまく機能する、より弾力的で適応性のある酵母株を生産するために、研究開発への投資を拡大しています。これらの開発により、ベーカリー製品の発酵時間の短縮と一貫性の向上がもたらされ、最終的には消費者と生産者双方に利益をもたらしています。
• グルテンフリーおよび有機酵母の選択肢の増加：グルテンフリーおよびオーガニック食品への需要が高まる中、活性ドライイースト市場ではグルテンフリーおよびオーガニックイースト製品の数が急増しています。各社は、増加する食生活のニーズに対応するため、ターゲットを絞った酵母菌株を開発しています。グルテンフリーの活性ドライイーストは、ホームベーカリー市場だけでなく商業ベーカリー市場でも支持を集めており、有機イースト分野もまた、自然な代替品を求める健康志向の消費者により一定の成長を遂げています。
• ホームベーキング市場の成長：ソーシャルメディアや料理動向に後押しされたホームベーキングの人気は、特に小売市場における活性ドライイーストの需要拡大に拍車をかけています。ホームベーキングの動向は、各家庭に適した小型イーストパッケージの隆盛によって促進されています。この動向が市場成長の主な促進要因となっており、食品メーカーはホームベーカリーの要求を満たすため、より小型で安価なイーストパッケージを提供しています。
• 機能性酵母製品の重視：食品メーカーは、さらなる健康価値を持つ機能性酵母の生産に関心を寄せています。プロバイオティクス、食物繊維、その他の栄養価を持つイーストは、特に健康的な食生活を目指す新たな動きの一環として人気を集めています。このような機能性酵母製品は、様々なベーカリー食品、機能性飲料、サプリメントに応用され、活性ドライイースト市場の用途を非伝統的な製パンへと広げています。
• 持続可能な実践への投資の拡大：持続可能性はイースト製造業者の主要な関心事として浮上し、持続可能な生産慣行への投資が拡大しています。企業は、エネルギー効率の高い技術を採用し、水を節約し、廃棄物を削減することで、エコロジカル・フットプリントを最小限に抑えようとしています。また、活性ドライイーストの生産をより環境に優しいものにするため、有機穀物のような持続可能な原料調達にも焦点が当てられています。

活性ドライイースト市場の最近の動向は、消費者のニーズや技術に合わせて変化する業界の回復力を示しています。持続可能性、機能性製品、ホームベーキングの重視は市場の将来を再定義し、今後数年間の開発と革新の道を提供しています。

目次

第1章 エグゼクティブサマリー

第2章 世界の活性ドライイースト市場：市場力学

• イントロダクション、背景、分類
• サプライチェーン
• 業界の促進要因と課題

第3章 市場動向と予測分析 (2019年～2031年)

• マクロ経済動向 (2019～2024年) と予測 (2025～2031年)
• 世界の活性ドライイースト市場の動向 (2019～2024年) と予測 (2025～2031年)
• 世界の活性ドライイースト市場：種類別
  • 食品グレード
  • 飼料グレード
  • その他
• 世界の活性ドライイースト市場：用途別
  • パン発酵
  • 飼料発酵
  • ワイン発酵
  • その他

第4章 地域別の市場動向と予測分析 (2019年～2031年)

• 世界の活性ドライイースト市場：地域別
• 北米の活性ドライイースト市場
• 欧州の活性ドライイースト市場
• アジア太平洋の活性ドライイースト市場
• その他地域の活性ドライイースト市場

第5章 競合分析

• 製品ポートフォリオ分析
• 運用統合
• ポーターのファイブフォース分析

第6章 成長機会と戦略分析

• 成長機会分析
  • 世界の活性ドライイースト市場の成長機会：種類別
  • 世界の活性ドライイースト市場の成長機会：用途別
  • 世界の活性ドライイースト市場の成長機会：地域別
• 世界の活性ドライイースト市場の新たな動向
• 戦略的分析
  • 新製品の開発
  • 世界の活性ドライイースト市場の生産能力拡大
  • 世界の活性ドライイースト市場における企業合併・買収 (M&A)、合弁事業
  • 認証とライセンシング

第7章 主要企業のプロファイル

• Lessaffre Group
• AB Mauri
• Lallemand
• Leiber
• Pakmaya
• Alltech
• DCL Yeast
• DSM
• Algist Bruggeman
• Kerry Group

The future of the global active dry yeast market looks promising with opportunities in the bakery fermentation, feed fermentation, and wine fermentation markets. The global active dry yeast market is expected to grow with a CAGR of 6.3% from 2025 to 2031. The major drivers for this market are the rising demand for home baking, the growing popularity of convenience foods, and the increasing use in the food and beverage industry.

• Lucintel forecasts that, within the type category, food grade is expected to witness higher growth over the forecast period.
• Within the application category, bakery fermentation is expected to witness the highest growth.
• In terms of region, North America is expected to witness the highest growth over the forecast period.

Emerging Trends in the Active Dry Yeast Market

The active dry yeast market is also changing dramatically as trends in consumer preferences shape the market. Health and wellness trends, trends towards home baking, and technology developments in food production technologies are defining the market. Since active dry yeast remains a fundamental ingredient in the food and bakery industries, new trends are creating new opportunities for growth for both the consumers and the producers. The following are five major trends that are affecting the active dry yeast market.

• Home Baking Boom: The home baking boom, especially with the onset of the COVID-19 pandemic, has contributed to a major rise in the demand for active dry yeast. Homemade baking of bread, pastries, and other bakery products by consumers is growing increasingly popular as a hobby or health-related trend. This movement has contributed to growth in retail and online sales of active dry yeast, and firms are supplying yeast products in smaller packaging for consumption by single families. Manufacturers will continue to promote high-quality yeast products for access by the consumer population.
• Health-Conscious Baking: There is increasing demand for healthier bakery items, and this is driving innovation in the active dry yeast industry. Consumers are demanding more low-sugar, gluten-free, high-fiber, and organic bakery products. Therefore, yeast manufacturers are creating custom strains that meet these nutritional requirements. There is also an increasing demand for yeast with functional benefits, like those that aid gut health or probiotics. This movement is especially predominant in markets such as Germany, where healthy baking is a broad cultural phenomenon.
• Eco-Friendliness and Sustainability: Eco-friendliness has also been one of the food industry's principal movements, among them in active dry yeast market. Environment-friendly packaging, sustainably sourcing materials, eco-friendlier methods of manufacturing are among trends the consumers as well as companies prioritize more today than ever. Companies that make yeasts concentrate efforts on curbing wastage while maximizing power during manufacture. Certain businesses are developing creative means to minimize the ecological impact of yeast production, including the utilization of waste materials from other industries for yeast cultivation. This is shaping product development and market expansion.
• Functional Foods and Probiotics: active dry yeast is becoming an essential ingredient in functional foods, especially those with a digestive health focus. Probiotic and other advantageous microorganisms-infused yeast are increasingly popular in line with the developing trend of functional foods and beverages. Probiotic-enabled yeast is becoming available as foodstuffs, promoted for what it can contribute to gut wellness, immunity improvement, and generally being good for well-being. The more attention functional ingredients have, the greater will be demand for specialty strains of yeast that specialize in what these strains deliver, especially for their probiotic features.
• Novel Uses in Non-Bakery Products: active dry yeast is being used in novel ways beyond the usual bakery products. In recent years, yeast has seen increased applications in the manufacturing of plant-based foods, like vegan meat and cheeses, brewing, and alcoholic drinks. Yeast is also being used in various snack foods, confectioneries, and even cosmetics. This yeast diversification is providing new possibilities for manufacturers to push into emerging markets and stimulate demand for differentiated yeast products.

Growing trends like the increasing popularity of home baking, healthy consumerism, sustainability initiatives, and the development of functional foods are transforming the active dry yeast market. These trends hold plenty of opportunities for manufacturers to innovate and respond to changing consumer needs. With the market still growing, it will be essential for companies to keep up with these trends to stay competitive.

Recent Developments in the Active Dry Yeast Market

The active dry yeast market has been changing at a fast pace over the last few years, fueled by changing consumer needs, technological innovation, and shifting manufacturing processes. This section summarizes five major developments that are influencing the market and determining future growth opportunities.

• Technological Innovation in Yeast Manufacturing: Technological advancements in yeast manufacturing have resulted in more effective fermentation processes, better-quality products, and lower production costs. Yeast producers are making greater investments in research and development to produce more resilient and adaptable yeast strains that work well across different applications. These developments are helping to bring about quicker fermentation times and better consistency in bakery products, ultimately benefiting consumers and producers alike.
• Growth of Gluten-Free and Organic Yeast Options: With increasing demand for gluten-free and organic food, the active dry yeast market is experiencing a surge in the number of gluten-free and organic yeast products available. Companies are creating targeted yeast strains to suit these increasing dietary needs. Gluten-free active dry yeasts are gaining traction in commercial bakeries as well as home baking markets, and the organic yeast segment is also experiencing constant growth due to health-conscious consumers looking for natural alternatives.
• Home Baking Market Growth: The popularity of home baking, driven by social media and culinary trends, has spurred growth in active dry yeast demand, particularly in the retail market. The trend toward home baking is facilitated by the prominence of smaller yeast packaging, which suits individual households. This trend has been the major driver of market growth, with food manufacturers providing smaller, less expensive yeast packages to satisfy home bakers' requirements.
• Emphasis on Functional Yeast Products: Food producers are becoming more interested in producing functional yeast with additional health values. Yeasts with probiotics, fiber, and other nutritional values are gaining traction, particularly as part of the emerging movement toward healthier eating. These functional yeast products are being applied in a variety of bakery foods, functional drinks, and supplements, broadening the application of the active dry yeast market into non-traditional baking.
• Greater Investment in Sustainable Practices: Sustainability has emerged as a major concern for yeast manufacturers, with greater investments in sustainable production practices. Businesses are attempting to minimize their ecological footprint by adopting energy-efficient technologies, conserving water, and reducing waste. There is also greater focus on sustainable raw material sourcing, like organic grains, to make the production of active dry yeast more environmentally friendly.

The recent trends in the active dry yeast market show the industry's resilience in changing with the needs of consumers and technology. The emphasis on sustainability, functional products, and home baking is redefining the future of the market and offering avenues for development and innovation for the next few years.

Strategic Growth Opportunities in the Active Dry Yeast Market

The active dry yeast market presents immense opportunities for growth, specifically within the bakery, functional food, and healthy product industries. As consumer trends continue to shift, there are numerous opportunities for market growth. This chapter examines five major growth opportunities in the active dry yeast market by application.

• Home Baking and Retail Expansion: Home baking as a growth area for active dry yeast presents a real business opportunity for active dry yeast manufacturers. Since more households embrace home baking, demand continues to grow for mini-pack size of active dry yeast easily stocked at retail locations. The producers have the advantage to tap the potential by distributing accessible, competitive, and excellent-quality yeast offerings geared towards bakers at home.
• Gluten-Free and Specialty Bakery Products: The market for gluten-free and specialty baked foods is increasing, opening a window for yeast producers to engineer specialty gluten-free yeast strains. The yeast strains are required in order to make gluten-free bread, cakes, and pastries for the increasing number of consumers who have gluten intolerance or are on a gluten-free diet.
• Health-Focused Functional Foods: With consumers increasingly health-aware, demand for functional foods is on the rise. active dry yeast is being used in a variety of functional foods, such as high-fiber, probiotic, and low-sugar foods. Through the creation of specialty yeasts with additional health benefits, companies can address this expanding market and increase their role in the functional food industry.
• Sustainability in Production and Packaging: The increasing consumer interest in sustainability offers a window of opportunity for yeast manufacturers to make investments in sustainable practices. It means implementing energy-efficient manufacturing processes, less waste, and environmentally friendly packaging. These companies will attract the increasing population of eco-aware consumers, hence driving market growth of active dry yeast.
• Plant-Based and Vegan Product Innovation: With the ongoing trend of plant-based and vegan foods, there is a chance to utilize active dry yeast in plant-based and vegan foods like cheeses, meats, and snacks. Companies can concentrate on creating yeast-based products for these markets, providing consumers with plant-based options that meet their dietary needs.

The active dry yeast market is ready to grow across various industries, ranging from household baking to healthy and plant-based foods. With these opportunities, manufacturers can capitalize on upcoming trends and increase their market share over the next few years.

Active Dry Yeast Market Driver and Challenges

active dry yeast market is affected by drivers and restraints that drive and affect the market growth and development. Economic aspects, changing customer needs, and technological advances are among the driving factors, and on the other hand, market threats from constraints by the regulations and supply chain complexities jeopardize market growth. Major drivers and challenges to the active dry yeast market are highlighted below.

The factors responsible for driving the active dry yeast market include:

1. Increased demand for Convenience Foods: Demand for convenience food, such as ready-to-bake and ready-to-eat products, drives the active dry yeast market significantly. The active ingredient in such products is yeast, and rising demand for speedy, hassle-free meals is propelling active dry yeast market growth in bakery and snack foods.

2. Trends in Health and Wellness: The heightened interest in well-being and wellness is propelling the need for functional foods that incorporate active dry yeast with supplementary health benefits. Consumers demand foods that enhance gastrointestinal health, promote immunity, and have other health benefits, opening the way for yeast makers to innovate and provide niche products.

3. Growth of the Worldwide Bakery Industry: The on-going growth of the global baking industry, especially in the developing world, is fueling demand for active dry yeast. With rising disposable incomes and urbanization, consumers are consuming more bakery products, leading to a high demand for yeast for both traditional and novel bakery items.

4. Technological Developments in Yeast Production: Technical advances in the manufacturing of yeast, such as more efficient fermentation and the creation of specialized yeast species, are contributing to the rising growth of the active dry yeast market. Companies are funding new technology aimed at enhancing yeast quality, decreasing production expenses, and expanding active dry yeast applications.

5. Sustainability Initiatives: Sustainability efforts, such as energy-efficient manufacturing processes and eco-friendly packaging, are becoming increasingly significant in the active dry yeast market. With an increasingly environmentally aware populace, businesses that embrace sustainable principles are set to enjoy a competitive advantage as well as win eco-friendly consumers.

Challenges in the active dry yeast market are:

1. Supply Chain Disruptions: Supply chain disruptions, particularly from causes such as climate change, geopolitical tensions, and logistical issues, threaten the active dry yeast market. The use of agricultural ingredients and raw materials in yeast production can cause price fluctuations and delays in production.

2. Regulatory Hurdles: The regulatory environment for food ingredients, such as active dry yeast, differs from one region to another. Adherence to regulatory standards, such as labeling regulations and quality control laws, may be difficult and expensive for manufacturers, especially small-scale producers.

3. Competition from Alternative Ingredients: Competition from other ingredients, including chemical leavening agents and other fermentation agents, is a threat to the active dry yeast market. These ingredients tend to be cheaper to produce, and manufacturers might find this attractive in order to lower food production costs.

The active dry yeast market is fueled by increasing demand for convenience foods, health foods, and technological progress. Supply chain disruptions, regulatory barriers, and competition from other ingredients are some of the challenges to market growth. Overcoming these challenges and capitalizing on the market drivers will be essential to the ongoing success of the active dry yeast market.

List of Active Dry Yeast Companies

Companies in the market compete on the basis of product quality offered. Major players in this market focus on expanding their manufacturing facilities, R&D investments, infrastructural development, and leverage integration opportunities across the value chain. With these strategies active dry yeast companies cater increasing demand, ensure competitive effectiveness, develop innovative products & technologies, reduce production costs, and expand their customer base. Some of the active dry yeast companies profiled in this report include-

• Lessaffre Group
• AB Mauri
• Lallemand
• Leiber
• Pakmaya
• Alltech
• DCL Yeast
• DSM
• Algist Bruggeman
• Kerry Group

Active Dry Yeast Market by Segment

The study includes a forecast for the global active dry yeast market by type, application, and region.

Active Dry Yeast Market by Type [Value from 2019 to 2031]:

• Food Grade
• Feed Grade
• Others

Active Dry Yeast Market by Application [Value from 2019 to 2031]:

• Bakery Fermentation
• Feed Fermentation
• Wine Fermentation
• Others

Active Dry Yeast Market by Region [Value from 2019 to 2031]:

• North America
• Europe
• Asia Pacific
• The Rest of the World

Country Wise Outlook for the Active Dry Yeast Market

The active dry yeast market has experienced tremendous growth due to rising demand for baking goods, coupled with a rise in demand for functional food ingredients. Active dry yeast is an important ingredient in the food and beverage industry, especially in the bakery market, which is going through a transition with increasing trends like home baking and healthy eating. This part of the report presents recent happenings in the active dry yeast market in five large markets: the United States, China, Germany, India, and Japan.

• United States: Active dry yeast has experienced growth in the United States market with increased demand fueled by the rise of home baking, particularly since the COVID-19 pandemic. Home bakers are increasingly preferring homemade bread, pastry, and other baked food, which has influenced the growth in demand for specialized yeasts due to increased demands for gluten-free, low-sugar, and functional bakery foods. Manufacturers in the United States are concentrating on creating high-quality active dry yeasts that conform to these new consumer tastes. New developments in yeast strains that enhance dough quality and acceleration of fermentation are also supporting market growth.
• China: The active dry yeast market in China has been increasing steadily owing to a rise in demand for bakery products and broadening food processing industries. The increasing demand for Western-style bakeries and fast-food chains has increased the consumption of bakery products. Furthermore, the expanding urban population and increasing disposable incomes have led to higher demand for packaged bread and other bakery products. Chinese manufacturers are emphasizing research into better methods of yeast production to meet the increased demand and make fermentation processes more efficient. There is also a growing interest in nutritional yeast, utilized in functional foods and dietary supplements.
• Germany: Germany, which has a rich culture of bread-making, has a healthy active dry yeast market. There has been a powerful movement towards health-baking over the past few years, focusing on whole grain, organic, and low-sugar baked goods. This trend is giving rise to yeast production innovations, especially in creating active dry yeast strains that suit these health trends. The popularity of plant-based diets and veganism has also driven demand for yeast in plant-based foods such as vegan cheeses and meat substitutes. German manufacturers are concentrating on making fermentation more efficient and developing specialized yeasts to suit different consumer requirements.
• India: The India active dry yeast market is growing at a quickening pace with rising consumption of bakery products, fueled by a growing middle class and shifting eating patterns. The increasing demand for ready-to-eat and convenience foods has fueled the use of commercial bakery products such as bread and cakes. There is also a growing trend towards healthy baking, especially among urban consumers. Manufacturers are countering this by introducing specialty yeasts that enhance the nutritional content of baked goods. The use of active dry yeast in such industries as brewing and confectionery is also fueling market growth.
• Japan: Western-style bread and bakery products are popular among Japanese consumers and thus the active dry yeast market is growing in Japan. But there is a rising demand for yeast products among health-conscious consumers, including products with probiotics and digestive benefits. The growing trend of home baking and the rising interest in functional foods are driving the demand for premium-quality active dry yeast. Gluten-free and organic bakery products are also being sought after by Japanese consumers, which has prompted innovation in yeast production with these specifications. The industry is now focusing more on creating specialized yeast strains for various purposes.

Features of the Global Active Dry Yeast Market

Market Size Estimates: Active dry yeast market size estimation in terms of value ($B).

Trend and Forecast Analysis: Market trends (2019 to 2024) and forecast (2025 to 2031) by various segments and regions.

Segmentation Analysis: Active dry yeast market size by type, application, and region in terms of value ($B).

Regional Analysis: Active dry yeast market breakdown by North America, Europe, Asia Pacific, and Rest of the World.

Growth Opportunities: Analysis of growth opportunities in different type, application, and regions for the active dry yeast market.

Strategic Analysis: This includes M&A, new product development, and competitive landscape of the active dry yeast market.

Analysis of competitive intensity of the industry based on Porter's Five Forces model.

This report answers following 11 key questions:

• Q.1. What are some of the most promising, high-growth opportunities for the active dry yeast market by type (food grade, feed grade, and others), application (bakery fermentation, feed fermentation, wine fermentation, and others), and region (North America, Europe, Asia Pacific, and the Rest of the World)?
• Q.2. Which segments will grow at a faster pace and why?
• Q.3. Which region will grow at a faster pace and why?
• Q.4. What are the key factors affecting market dynamics? What are the key challenges and business risks in this market?
• Q.5. What are the business risks and competitive threats in this market?
• Q.6. What are the emerging trends in this market and the reasons behind them?
• Q.7. What are some of the changing demands of customers in the market?
• Q.8. What are the new developments in the market? Which companies are leading these developments?
• Q.9. Who are the major players in this market? What strategic initiatives are key players pursuing for business growth?
• Q.10. What are some of the competing products in this market and how big of a threat do they pose for loss of market share by material or product substitution?
• Q.11. What M&A activity has occurred in the last 5 years and what has its impact been on the industry?

Table of Contents

1. Executive Summary

2. Global Active Dry Yeast Market : Market Dynamics

• 2.1: Introduction, Background, and Classifications
• 2.2: Supply Chain
• 2.3: Industry Drivers and Challenges

3. Market Trends and Forecast Analysis from 2019 to 2031

• 3.1. Macroeconomic Trends (2019-2024) and Forecast (2025-2031)
• 3.2. Global Active Dry Yeast Market Trends (2019-2024) and Forecast (2025-2031)
• 3.3: Global Active Dry Yeast Market by Type
  • 3.3.1: Food Grade
  • 3.3.2: Feed Grade
  • 3.3.3: Others
• 3.4: Global Active Dry Yeast Market by Application
  • 3.4.1: Bakery Fermentation
  • 3.4.2: Feed Fermentation
  • 3.4.3: Wine Fermentation
  • 3.4.4: Others

4. Market Trends and Forecast Analysis by Region from 2019 to 2031

• 4.1: Global Active Dry Yeast Market by Region
• 4.2: North American Active Dry Yeast Market
  • 4.2.1: North American Market by Type: Food Grade, Feed Grade, and Others
  • 4.2.2: North American Market by Application: Bakery Fermentation, Feed Fermentation, Wine Fermentation, and Others
• 4.3: European Active Dry Yeast Market
  • 4.3.1: European Market by Type: Food Grade, Feed Grade, and Others
  • 4.3.2: European Market by Application: Bakery Fermentation, Feed Fermentation, Wine Fermentation, and Others
• 4.4: APAC Active Dry Yeast Market
  • 4.4.1: APAC Market by Type: Food Grade, Feed Grade, and Others
  • 4.4.2: APAC Market by Application: Bakery Fermentation, Feed Fermentation, Wine Fermentation, and Others
• 4.5: ROW Active Dry Yeast Market
  • 4.5.1: ROW Market by Type: Food Grade, Feed Grade, and Others
  • 4.5.2: ROW Market by Application: Bakery Fermentation, Feed Fermentation, Wine Fermentation, and Others

5. Competitor Analysis

• 5.1: Product Portfolio Analysis
• 5.2: Operational Integration
• 5.3: Porter's Five Forces Analysis

6. Growth Opportunities and Strategic Analysis

• 6.1: Growth Opportunity Analysis
  • 6.1.1: Growth Opportunities for the Global Active Dry Yeast Market by Type
  • 6.1.2: Growth Opportunities for the Global Active Dry Yeast Market by Application
  • 6.1.3: Growth Opportunities for the Global Active Dry Yeast Market by Region
• 6.2: Emerging Trends in the Global Active Dry Yeast Market
• 6.3: Strategic Analysis
  • 6.3.1: New Product Development
  • 6.3.2: Capacity Expansion of the Global Active Dry Yeast Market
  • 6.3.3: Mergers, Acquisitions, and Joint Ventures in the Global Active Dry Yeast Market
  • 6.3.4: Certification and Licensing

7. Company Profiles of Leading Players

• 7.1: Lessaffre Group
• 7.2: AB Mauri
• 7.3: Lallemand
• 7.4: Leiber
• 7.5: Pakmaya
• 7.6: Alltech
• 7.7: DCL Yeast
• 7.8: DSM
• 7.9: Algist Bruggeman
• 7.10: Kerry Group