Global Dried Yeast Supply, Demand and Key Producers, 2026-2032
Description
The global Dried Yeast market size is expected to reach $ 4464 million by 2032, rising at a market growth of 3.1% CAGR during the forecast period (2026-2032).
Dried yeast is a shelf-stable, dry-form yeast product made by selecting yeast strains, expanding them via submerged fermentation, then separating, washing, granulating, and gently drying to preserve activity, enabling ambient storage and transport. In baking, it is primarily used as a biological leavening agent and is commonly supplied as instant dry yeast, whose granules can be blended directly with flour, as well as active dry yeast, which may require rehydration/activation depending on the manufacturer’s instructions. Baking yeasts are typically segmented by formula sugar level and process window into lean or low-sugar dough types and osmotolerant high-sugar types for sweet doughs, with product positioning centered on high activity and stable fermentation across varied operating conditions and workflows; they help shorten fermentation time, improve oven spring, and enhance crust color, volume, and eating quality. Some offerings combine yeast with bread improvers or fortify with nutrients such as vitamins to add functionality and convenience. Dehydration and packaging are critical to activity retention, and the industry often manages drying to achieve moisture around 5% or lower and uses vacuum packaging to reduce exposure to oxygen, humidity, and light, supporting longer shelf life during logistics and storage. In flavor and formulation applications, dry yeast ingredients such as inactivated whole-cell Torula yeast are used in seasonings, spice blends, processed meats, and plant-based alternatives to provide umami, act as a flavor carrier, and improve mouthfeel and texture. In fermentation industries and animal nutrition, yeast extracts can serve as fermentation nutrients and growth-support components with recommended dosing guidance, while dried yeast cultures or high-activity feed yeasts are used in ruminant and livestock feeding to support digestion, improve digestibility, and help stabilize gut or rumen microbiota. Common delivery forms include small retail sachets (e.g., 11 g foil packs) as well as industrial packs such as 500 g, 10 kg, and 25 kg, distributed through both B2B ingredient supply and B2C retail channels.
The product hierarchy of dried yeast is moving beyond a simple “instant vs. non-instant” split and toward finer segmentation driven by dough systems and processing scenarios. Most mainstream portfolios are organized around sugar level and osmotic stress, forming two clear lines: lean or low/no-sugar dough types and osmotolerant high-sugar types for sweet doughs, and then extending into dedicated applications such as pizza to match mixing intensity, proofing cadence, and baking curves. Instant formats emphasize direct dry blending with flour, reducing variability associated with rehydration/activation and improving repeatability across shifts and operators in bakeries and plants. At the same time, suppliers increasingly frame value around “stable fermentation, high activity, and a wider process window,” using fermentation time, oven spring, and the consistency of volume, crumb structure, and eating quality as core selling points. By offering multiple pack sizes—from home-baking units to industrial formats—dried yeast is being positioned less as a single ingredient and more as a configurable process module.
From a regional perspective, competition in dried yeast is fundamentally shaped by the combination of “production footprint” and “sales coverage.” On the production side, a spectrum from single-site export models to multi-country, multi-plant manufacturing networks directly impacts delivery resilience, landed cost, and the ability to provide alternative supply under disruption. On the sales side, approaches range from deep regional penetration to global distribution, determining channel density, technical-service reach, and response speed to customer needs. Together, these two dimensions form three common strategic paths: global sales paired with global production best fits multinational industrial customers that require stable supply and local support; global sales paired with regional production often leverages origin-cost advantages to compete on price but relies more heavily on inventory discipline and distributor capability; and regional sales paired with regional production tends to win through close alignment with local regulations and customer processes, achieving superior service depth and market penetration. Within this structure, ambient distribution capability becomes the key bridge between production and sales, as controlled dehydration and vacuum or barrier packaging extend shelf life, improve cross-border transport and stocking predictability, and enable parallel strategies in retail small packs and industrial bulk packs—effectively turning supply-chain capability into market-coverage capability.
More importantly, dried yeast is expanding from a “baking leavening agent” into a cross-scenario platform of functional bio-ingredients. In food formulation, ingredient routes based on inactivated yeast or Torula yeast are emerging as standardized solutions for umami contribution, aroma-carrying, and mouthfeel improvement, supported by relatively clear low-dosage guidance that lowers adoption friction in seasonings, processed meats, and plant-based alternatives. In industrial fermentation, yeast extracts are positioned as fermentation nutrients and growth-support components, with quantified usage that fits scale-up and batch management. In animal nutrition, dried yeast cultures and high-activity feed yeasts emphasize support for rumen or gut microbiota, creating measurable performance value by improving digestive efficiency and stability. As these applications broaden, dried yeast is no longer a single-point raw material; it becomes a shared technical base and commercial entry point across baking, savory formulation, fermentation, and feed—pushing suppliers to compete through portfolios and solutions, not just unit pricing, to strengthen customer stickiness and channel control.
This report studies the global Dried Yeast production, demand, key manufacturers, and key regions.
This report is a detailed and comprehensive analysis of the world market for Dried Yeast and provides market size (US$ million) and Year-over-Year (YoY) Growth, considering 2025 as the base year. This report explores demand trends and competition, as well as details the characteristics of Dried Yeast that contribute to its increasing demand across many markets.
Highlights and key features of the study
Global Dried Yeast total production and demand, 2021-2032, (K MT)
Global Dried Yeast total production value, 2021-2032, (USD Million)
Global Dried Yeast production by region & country, production, value, CAGR, 2021-2032, (USD Million) & (K MT), (based on production site)
Global Dried Yeast consumption by region & country, CAGR, 2021-2032 & (K MT)
U.S. VS China: Dried Yeast domestic production, consumption, key domestic manufacturers and share
Global Dried Yeast production by manufacturer, production, price, value and market share 2021-2026, (USD Million) & (K MT)
Global Dried Yeast production by Type, production, value, CAGR, 2021-2032, (USD Million) & (K MT)
Global Dried Yeast production by Application, production, value, CAGR, 2021-2032, (USD Million) & (K MT)
This report profiles key players in the global Dried Yeast market based on the following parameters - company overview, production, value, price, gross margin, product portfolio, geographical presence, and key developments. Key companies covered as a part of this study include Lesaffre, AB Mauri, Angel Yeast Co., Ltd., Lallemand Inc., Pakmaya, Levapan S.A., Dalian Xinghe Yeast Co., Ltd., Leiber GmbH, Alltech, Enzym Company, etc.
This report also provides key insights about market drivers, restraints, opportunities, new product launches or approvals.
Stakeholders would have ease in decision-making through various strategy matrices used in analyzing the World Dried Yeast market
Detailed Segmentation:
Each section contains quantitative market data including market by value (US$ Millions), volume (production, consumption) & (K MT) and average price (USD/MT) by manufacturer, by Type, and by Application. Data is given for the years 2021-2032 by year with 2025 as the base year, 2026 as the estimate year, and 2027-2032 as the forecast year.
Global Dried Yeast Market, By Region:
United States
China
Europe
Japan
South Korea
ASEAN
India
Rest of World
Global Dried Yeast Market, Segmentation by Type:
Active Dry Yeast
Inactive Dry Yeast
Global Dried Yeast Market, Segmentation by Sugar Ranges:
Lean-dough Type
Osmotolerant Type
Global Dried Yeast Market, Segmentation by Application:
Food
Feed
Others
Companies Profiled:
Lesaffre
AB Mauri
Angel Yeast Co., Ltd.
Lallemand Inc.
Pakmaya
Levapan S.A.
Dalian Xinghe Yeast Co., Ltd.
Leiber GmbH
Alltech
Enzym Company
Algist Bruggeman
Kerry Group
Kothari Fermentation and Biochem
Guangdong Atech Biotechnology
Heilongjiang Jiuding Yeast
Key Questions Answered:
1. How big is the global Dried Yeast market?
2. What is the demand of the global Dried Yeast market?
3. What is the year over year growth of the global Dried Yeast market?
4. What is the production and production value of the global Dried Yeast market?
5. Who are the key producers in the global Dried Yeast market?
6. What are the growth factors driving the market demand?
Dried yeast is a shelf-stable, dry-form yeast product made by selecting yeast strains, expanding them via submerged fermentation, then separating, washing, granulating, and gently drying to preserve activity, enabling ambient storage and transport. In baking, it is primarily used as a biological leavening agent and is commonly supplied as instant dry yeast, whose granules can be blended directly with flour, as well as active dry yeast, which may require rehydration/activation depending on the manufacturer’s instructions. Baking yeasts are typically segmented by formula sugar level and process window into lean or low-sugar dough types and osmotolerant high-sugar types for sweet doughs, with product positioning centered on high activity and stable fermentation across varied operating conditions and workflows; they help shorten fermentation time, improve oven spring, and enhance crust color, volume, and eating quality. Some offerings combine yeast with bread improvers or fortify with nutrients such as vitamins to add functionality and convenience. Dehydration and packaging are critical to activity retention, and the industry often manages drying to achieve moisture around 5% or lower and uses vacuum packaging to reduce exposure to oxygen, humidity, and light, supporting longer shelf life during logistics and storage. In flavor and formulation applications, dry yeast ingredients such as inactivated whole-cell Torula yeast are used in seasonings, spice blends, processed meats, and plant-based alternatives to provide umami, act as a flavor carrier, and improve mouthfeel and texture. In fermentation industries and animal nutrition, yeast extracts can serve as fermentation nutrients and growth-support components with recommended dosing guidance, while dried yeast cultures or high-activity feed yeasts are used in ruminant and livestock feeding to support digestion, improve digestibility, and help stabilize gut or rumen microbiota. Common delivery forms include small retail sachets (e.g., 11 g foil packs) as well as industrial packs such as 500 g, 10 kg, and 25 kg, distributed through both B2B ingredient supply and B2C retail channels.
The product hierarchy of dried yeast is moving beyond a simple “instant vs. non-instant” split and toward finer segmentation driven by dough systems and processing scenarios. Most mainstream portfolios are organized around sugar level and osmotic stress, forming two clear lines: lean or low/no-sugar dough types and osmotolerant high-sugar types for sweet doughs, and then extending into dedicated applications such as pizza to match mixing intensity, proofing cadence, and baking curves. Instant formats emphasize direct dry blending with flour, reducing variability associated with rehydration/activation and improving repeatability across shifts and operators in bakeries and plants. At the same time, suppliers increasingly frame value around “stable fermentation, high activity, and a wider process window,” using fermentation time, oven spring, and the consistency of volume, crumb structure, and eating quality as core selling points. By offering multiple pack sizes—from home-baking units to industrial formats—dried yeast is being positioned less as a single ingredient and more as a configurable process module.
From a regional perspective, competition in dried yeast is fundamentally shaped by the combination of “production footprint” and “sales coverage.” On the production side, a spectrum from single-site export models to multi-country, multi-plant manufacturing networks directly impacts delivery resilience, landed cost, and the ability to provide alternative supply under disruption. On the sales side, approaches range from deep regional penetration to global distribution, determining channel density, technical-service reach, and response speed to customer needs. Together, these two dimensions form three common strategic paths: global sales paired with global production best fits multinational industrial customers that require stable supply and local support; global sales paired with regional production often leverages origin-cost advantages to compete on price but relies more heavily on inventory discipline and distributor capability; and regional sales paired with regional production tends to win through close alignment with local regulations and customer processes, achieving superior service depth and market penetration. Within this structure, ambient distribution capability becomes the key bridge between production and sales, as controlled dehydration and vacuum or barrier packaging extend shelf life, improve cross-border transport and stocking predictability, and enable parallel strategies in retail small packs and industrial bulk packs—effectively turning supply-chain capability into market-coverage capability.
More importantly, dried yeast is expanding from a “baking leavening agent” into a cross-scenario platform of functional bio-ingredients. In food formulation, ingredient routes based on inactivated yeast or Torula yeast are emerging as standardized solutions for umami contribution, aroma-carrying, and mouthfeel improvement, supported by relatively clear low-dosage guidance that lowers adoption friction in seasonings, processed meats, and plant-based alternatives. In industrial fermentation, yeast extracts are positioned as fermentation nutrients and growth-support components, with quantified usage that fits scale-up and batch management. In animal nutrition, dried yeast cultures and high-activity feed yeasts emphasize support for rumen or gut microbiota, creating measurable performance value by improving digestive efficiency and stability. As these applications broaden, dried yeast is no longer a single-point raw material; it becomes a shared technical base and commercial entry point across baking, savory formulation, fermentation, and feed—pushing suppliers to compete through portfolios and solutions, not just unit pricing, to strengthen customer stickiness and channel control.
This report studies the global Dried Yeast production, demand, key manufacturers, and key regions.
This report is a detailed and comprehensive analysis of the world market for Dried Yeast and provides market size (US$ million) and Year-over-Year (YoY) Growth, considering 2025 as the base year. This report explores demand trends and competition, as well as details the characteristics of Dried Yeast that contribute to its increasing demand across many markets.
Highlights and key features of the study
Global Dried Yeast total production and demand, 2021-2032, (K MT)
Global Dried Yeast total production value, 2021-2032, (USD Million)
Global Dried Yeast production by region & country, production, value, CAGR, 2021-2032, (USD Million) & (K MT), (based on production site)
Global Dried Yeast consumption by region & country, CAGR, 2021-2032 & (K MT)
U.S. VS China: Dried Yeast domestic production, consumption, key domestic manufacturers and share
Global Dried Yeast production by manufacturer, production, price, value and market share 2021-2026, (USD Million) & (K MT)
Global Dried Yeast production by Type, production, value, CAGR, 2021-2032, (USD Million) & (K MT)
Global Dried Yeast production by Application, production, value, CAGR, 2021-2032, (USD Million) & (K MT)
This report profiles key players in the global Dried Yeast market based on the following parameters - company overview, production, value, price, gross margin, product portfolio, geographical presence, and key developments. Key companies covered as a part of this study include Lesaffre, AB Mauri, Angel Yeast Co., Ltd., Lallemand Inc., Pakmaya, Levapan S.A., Dalian Xinghe Yeast Co., Ltd., Leiber GmbH, Alltech, Enzym Company, etc.
This report also provides key insights about market drivers, restraints, opportunities, new product launches or approvals.
Stakeholders would have ease in decision-making through various strategy matrices used in analyzing the World Dried Yeast market
Detailed Segmentation:
Each section contains quantitative market data including market by value (US$ Millions), volume (production, consumption) & (K MT) and average price (USD/MT) by manufacturer, by Type, and by Application. Data is given for the years 2021-2032 by year with 2025 as the base year, 2026 as the estimate year, and 2027-2032 as the forecast year.
Global Dried Yeast Market, By Region:
United States
China
Europe
Japan
South Korea
ASEAN
India
Rest of World
Global Dried Yeast Market, Segmentation by Type:
Active Dry Yeast
Inactive Dry Yeast
Global Dried Yeast Market, Segmentation by Sugar Ranges:
Lean-dough Type
Osmotolerant Type
Global Dried Yeast Market, Segmentation by Application:
Food
Feed
Others
Companies Profiled:
Lesaffre
AB Mauri
Angel Yeast Co., Ltd.
Lallemand Inc.
Pakmaya
Levapan S.A.
Dalian Xinghe Yeast Co., Ltd.
Leiber GmbH
Alltech
Enzym Company
Algist Bruggeman
Kerry Group
Kothari Fermentation and Biochem
Guangdong Atech Biotechnology
Heilongjiang Jiuding Yeast
Key Questions Answered:
1. How big is the global Dried Yeast market?
2. What is the demand of the global Dried Yeast market?
3. What is the year over year growth of the global Dried Yeast market?
4. What is the production and production value of the global Dried Yeast market?
5. Who are the key producers in the global Dried Yeast market?
6. What are the growth factors driving the market demand?
Table of Contents
125 Pages
- 1 Supply Summary
- 2 Demand Summary
- 3 World Manufacturers Competitive Analysis
- 4 United States VS China VS Rest of the World
- 5 Market Analysis by Type
- 6 Market Analysis by Application
- 7 Company Profiles
- 8 Industry Chain Analysis
- 9 Research Findings and Conclusion
- 10 Appendix
Pricing
Currency Rates
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