New Yeast-Based Texturizer Holds Eggless Answer for Gluten-Free Products

September 23, 2024 revyve

This launch will accelerate revyve’s expansion into new food categories, fulfilling demands for clean-label, sustainable texturizing ingredients to replace eggs, especially in gluten-free products. Being allergen-free, the new ingredient enables commercialization in categories such as sauces and potato products where gluten poses a barrier to entry. Additionally, its neutral flavor profile makes it ideal for flavor-sensitive products, such as sweet baked goods and confectionery.

Baker’s Yeast Market Is Expected to Grasp the Value of USD 3.13 Billion by 2029, Size, Share, Key Growth Drivers, Trends and Competitive Landscape

November 17, 2022 Data Bridge Market Research

Data Bridge Market Research analyses that the baker’s yeast market was valued at USD 1.46 billion is expected to reach the value of USD 3.13 billion by 2029, at a CAGR of 10.00% during the forecast period. In addition to the market insights such as market value, growth rate, market segments, geographical coverage, market players, and market scenario, the market report curated by the Data Bridge Market Research team includes in-depth expert analysis, import/export analysis, pricing analysis, production consumption analysis, patent analysis and consumer behaviour.