The yeastless dough market is estimated to secure a valuation of US$ 2.3 Billion in 2023 and is estimated to rise to US$ 3.5 Billion by 2033. The market is anticipated to grow at a CAGR of 4.3% during the forecast period. The factors accelerating the demand for yeastless dough are as follows-
The yeast-less dough is mainly used in rolls, cakes, cookies, bread, biscuits, and pasta. The yeastless dough does not require proofing or rising time. The yeastless dough is made using an alternative leavening agent such as baking powder, baking soda, and sourdough starters.
The rising inclination towards a healthy lifestyle and intake of a nutritious and adequate level of vitamins and minerals is shaping the global yeastless dough market. The rising disposable income in developing countries along with increased awareness around the world is anticipated to drive the yeastless dough market.
The increased trend of veganism is expected to drive more demand for plant-based protein products and an increased preference for no trans-fat and reduced levels of saturated fat is driving the yeastless dough market during the forecast period. Also, the increased demand for no preservatives and natural products accelerates the growth of the yeastless dough market.
North America accounts for the highest share of the yeastless dough market owing to the high demand for low-fat food products in the region due to increased awareness among the consumer. The market players in the region are investing in new product development with vegan alternatives and high nutritious value.
Europe emerged as the dominant region in the yeastless dough market owing to the increased consumer inclination towards non-GMO and gluten-free products and well developed processed food industry in the region. Asia Pacific is expected to exhibit positive prospects for yeastless dough due to increased disposable income and rising awareness among consumers are expected to drive the market in the region.
Some of the key players operating in the yeastless dough market are the essential baking company, Starbucks corporation, Jimmy Cookies, Dawn Food Products, Dough Bakery Company, Great Gourmet Cinnamon Roll Company, Cinnabon LLC, and The Dough Company among others.
The manufacturers are heavily investing in research & development activities to increase the market share globally. Also, the key yeastless dough manufacturers are looking for strengthening their market presence with joint ventures, partnerships, mergers, and acquisitions.
For instance, Dawn Food Products announced a three-year partnership with a national profit for goodness cakes.
The market for yeastless dough is expected to grow in the coming years as more consumers are looking for healthier and allergy-friendly alternatives to traditional bread and bakery products. The start-ups operating in the yeastless dough market are coming up with very innovative product launches which are gluten-free and plant-based
For instance, founded in 2013, United Kingdom-based start-up Plain Tasty is a brand of bread. Their products are wheat-free, dairy-free, and yeast free and do not contain added sugar.
| Data Point | Key statistics |
|---|---|
| Expected Market value in 2023 | US$ 2.3 Billion |
| Projected Market Value in 2033 | US$ 3.5 Billion |
| Growth Rate (2023 to 2033) | CAGR of 4.3% |
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The yeastless dough market saw soaring growth in 2021 with worldwide revenues. A new forecast estimates that yeastless dough revenue will nearly double by 2031. As consumers increasingly seek great taste, healthy options, and convenience and sustainability in their foods to fuel their on-the-go lifestyles, the face of yeastless dough is changing.
Moreover, consumers are constantly on the lookout for clean-label ingredients that are also fit for consumers with allergies or restricted diets, without compromising on mouthfeel. Consumer’s inclination concerning plant-based eco-relevant preferences due to no trans-fat and lesser levels of saturated fats is escalating the demand for yeastless dough across the globe.
Moreover, due to growing consumer interest in multi-cuisine culture, there is aggregate demand for yeastless dough as it is extensively manufactured by food producers as an element owing to preference from consumers. Also, new product launches have played a dynamic role in assisting the extensive penetration of yeastless dough in the global market.
With rising food safety demands for processed foods, the manufacturers are focusing more on research activities for improving coating ingredients and making them clean label and microbe-free. By providing appropriate food coating, the companies are pursuing the goals of food safety from the very start.
Moreover, the growing utilization of antimicrobial food ingredients is driven by the existence of supportive guidelines and protocols in many regions, which in turn is helping the yeastless dough market to grow.
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The rising preference for international cuisines, availability of a wide variety of international brands of yeastless dough, and growing demand for no preservatives and natural products contribute to the growth of the yeastless dough market. The dynamics assisting the growth of the market are the consumer’s preference towards gluten-free diets and plant-based alternatives.
Moreover, health-conscious customers favor goods with high dietary content, which helps consumers to enjoy their food without affecting the diet. Moreover, restaurants and other eateries are also experimenting with numerous flavors and combinations to offer innovative and unique yeastless dough to their customers.
In terms of sales, the North American market is projected to take the lead in the global target market. With the increased consumption of healthy foods by the USA consumers, nearly 20% of the consumers are inclined towards on-pack claims like “made with real ingredients while buying food or beverage products.
The application of yeastless dough in snacking has improved vividly over the years and is anticipated to fuel the revenue progression of the yeastless dough market.
Moreover, the yeastless dough has increased by 24.3% volume growth in the USA market over the last three years which is outpacing the overall flavor category, hence promoting the yeastless dough market to grow at a high pace.
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The European yeastless dough market is projected to mature at a moderate pace. Companies are directed at initiating new and innovative forms hence, yeastless dough firms are creating rapid improvement regarding growing advanced bread options.
The market for the yeastless dough is assessed to see instant growth over the estimated period determined by huge investments done by market players in social media marketing, and promotional activities towards increasing plant-based trends and consumers' wish to eat more healthy nutritional food products.
Some of the key players manufacturing yeastless dough market are as follows-
The report is a compilation of first-hand information, qualitative and quantitative assessments by industry analysts, and inputs from industry experts and industry participants across the value chain. The report provides an in-depth analysis of parent market trends, macroeconomic indicators, and governing factors along with market attractiveness as per segments. The report also maps the qualitative impact of various market factors on market segments and geographies.
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Yeastless Dough Market
