The ASEAN Yeast Market will progressively escalate throughout the years between 2025 to 2035, earning traction due to the rising demand for fermented food and beverages and drinks and nutritional supplements and several other alternative sustainable feeds in South Asia. The market is anticipated to be valued at USD 239.8 Million in 2025 and is projected to reach USD 383.24 million by 2035, at a CAGR of 4.8% throughout the forecast period.
An important driver for the yeast market in the ASEAN region is demand for functional food & beverages, including probiotic functionality, clean-labeling, and organic status. Yeast ingredients are a first choice in processed food, animal feed and beverage fermentation.
The production of yeast is becoming progressively favorable as the principal fermentative development agent and as a high protein animal nutritional contribution as the ASEAN Countries are to be self-sufficient in agricultural feed and also initiate Import substitution programs.
Key Market Metrics
| Metric | Value |
|---|---|
| Industry Size (2025E) | USD 239.8 million |
| Industry Value (2035F) | USD 383.24 million |
| CAGR (2025 to 2035) | 4.8% |
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Thailand dominates the ASEAN market in the consumption of yeast, supported by its dynamic food and beverage processing industry that is export-oriented. Its huge bakery, beer, and bioethanol industries remain the driving forces behind yeast consumption.
Growing demand for Western-type baked foods and health-fortified drinks among the youth is propelling demand for baker's yeast and nutritional yeast. Local distilleries and breweries are expanding capacity, adding to greater yeast absorption. In addition, the government of Thailand has encouraged local agricultural biotechnology, offering a chance to create indigenous yeast strains.
The yeast market of Vietnam is growing rapidly in conjunction with its fast pace of food production and agriculture inputs modernization. Urbanization is boosting demand for convenience food, bread, and milk substitutes-increasing consumption of dry and instant yeasts.
Vietnam also boasts a developing aquaculture and livestock sector, where feed yeast is coming to be more widely adopted due to it having high protein content and immune-enriching factors. Vietnam's industrial fermentation capabilities are also changing, as investment has been injected into domestic bioethanol and enzyme production plants.
Supply Volatility of Farm Feedstock’s
The ASEAN yeast sector is heavily dependent on farm substrates like molasses, corn, and sugarcane as the feedstock for its fermentation. Such inputs are subject to price and availability shocks that may be caused by seasonal weather disruptions, climate change occurrences such as droughts, and export-led trade restrictions.
In Vietnam, Thailand, and the Philippines, to cite some countries, adverse monsoons or pest attacks can adversely prejudice sugarcane and cassava production that is, support prices. Increased feedstock competition from livestock feed and ethanol sectors has put further pressure on raw material sourcing for yeast, thus making input cost predictability a serious concern for producers.
Inconsistencies in Regional Regulatory Compliance
Lack of regulatory harmonization among ASEAN member states is making things difficult for yeast producers and exporters. Varying food-grade yeast specifications, probiotic yeast labeling, halal marking, and traceability are causing problems for pan-ASEAN distribution plans.
For instance, Singapore has stringent clean-label regulations and traceability requirements, while Indonesia and Vietnam have developing frameworks. Conformity with these various regulatory regimes entails conformity costs, particularly for international yeast companies which must contend with food safety audits, GRAS-equivalent clearances, and approved labeling in multiple languages.
Cold Chain and Shelf-Life Sensitivities
ASEAN's warm climate is one aspect that contributes to the shelf-life issues with live yeast cultures, especially fresh and active dry yeast. Most Southeast Asian countries do not have standardized refrigerated logistics, which presents yeast degradation risks in transit and storage.
Malaysia, Indonesia, and Myanmar, whose cold chain facilities are imbalanced, experience greater spoilage in distant retail channels. Temperature excursions in transport can damage yeast viability, affecting product performance in baking, brewing, and nutraceutical applications resulting in quality complaints and market distrust.
Consumer Perceptions and Limited Awareness in Functional Segments
As demand for clean-label and improved food products grows, consumer awareness of yeast as a functional ingredient is behind in most of Southeast Asia. Misconceptions regarding autolyzed yeast, nutritional yeast, and yeast beta-glucans persist among consumers, especially among rural and low-income groups.
Fears about "processed" additives hold back growth in categories such as nutritional yeast-fortified supplements and yeast-based meat substitutes. Health gaps in education also influence penetration into new segments like fortified noodles and vegan cheese.
Growing Demand for Immunonutrition and Functional Foods
ASEAN is facing an emerging health-conscious middle class and a growing demand for immunity-enhancing, gut-friendly food. Nutritional yeast containing high content of B-vitamins, selenium, and protein is emerging as a value-added ingredient in plant-based, vegan, and gluten-free uses.
Singapore, Thailand, and Vietnam, among other nations, are spearheading diet supplementation with fortified foods on the way to yeast growth to health beverages, baking mixtures, soups, and seasonings. Consumption of post-pandemic daily immunity food supplements and clean food energy will continue to propel niche applications of yeast extract and beta-glucan rich food.
Bioethanol and Feed Yeast Markets Expand in Agro-Based Countries
Yeast use in ethanol fermentation and animal feed production is poised to increase with ASEAN's increasing fuel self-sufficiency and protein requirements. Molasses-based ethanol is increasingly becoming government-favored as a strategic biofuel in Thailand, the Philippines, and Vietnam.
Demand for high-titer, stress-tolerant fermentation yeast strains is driven by this. Ironically, while ASEAN's growing animal husbandry sector turns towards yeast-based prebiotics and growth promoters as substitute options for prohibited antibiotic growth promoters, pressures mount to offer more animal health and performance when national food security comes back on the agenda. Yeast-based feed ingredients yield consistent protein enhancement, immunomodulation, and gut stability stabilizing.
Yeast innovation to plant-based, convenience foods
ASEAN's new generation of plant-based convenience foods is driving the use of multifunctional, label-free yeast ingredients. From broths and sauces to instant noodles and shelf-stable meat alternatives, inactive yeast and yeast extract are being used to provide umami, hide off-flavor, and facilitate shelf life extension.
Singaporean and Malaysian food incubators and food innovation spaces are working with yeast suppliers to co-develop new flavor profiles and technologies for reducing sodium. Specialty yeast varieties for specialty baker are also applied in gluten-free and low-sugar baked foods addressing health-conscious millennials' demands.
Sustainability Incentives Tilt the Scales towards Fermentation-Based Ingredients
The ASEAN region has begun to adhere to global sustainable development goals (SDGs), and yeast, particularly when harvested from agro-waste, is highly suited to national green plans. Governments are encouraging biomass valorization and bioprocessing, and as such, yeast production is a low-emission, circular business.
Indonesia, Thailand, and Vietnam are building bio-refineries on sugarcane bagasse, tapioca peels, and corn husks as feedstock. Yeast fermentation plays a pivotal role in waste-to-value regimes where carbon footprint, water consumption, and food wastage are in the spotlight. Companies deploying yeast in value chains based on upcycled foods can now access subsidy schemes and ESG investment windows.
From 2020 to 2024, ASEAN yeast market expansion was primarily fueled by its steady contribution to alcohol fermentation and bakery. Pandemic-induced changes in the direction of home baking and consumption of fortified food led to short-term increases in demand, especially within major cities like Bangkok, Jakarta, and Manila.
Post-pandemic recovery and rising raw material costs, however, posed pressures on margins. Supply chain disruption and increases in the price of molasses, corn, and sugarcane compelled local diversification of feedstock in a need for dependence. At the same time, non-food uses of yeast e.g., animal nutrition and biotech were retarded due to under-investment and consumer knowledge.
During 2025 to 2035 will increasingly likely be shaped by a longer transition. Propelled by the impetus for ASEAN's overall food policy, industrial R&D hubs increasingly get aligned with biotech and fermentation technology start-ups. Funding for new yeast strain development and applications in nutraceuticals and bioethanol is being provided by local governments.
ASEAN regional harmonization of halal certification, food safety, and traceability will support cross-border trade in yeast products. This expansion will be driven by the coalescence of food security, health consciousness, and environmentally friendly production.
Market Shifts: A Comparative Analysis (2020 to 2024 vs. 2025 to 2035)
| Market Shift | 2020 to 2024 |
|---|---|
| Regulatory Landscape | National-level certification systems dominate; halal and food-grade inconsistencies persist. |
| Technology & Process Innovations | Moderate strain diversity; basic fermentation with traditional substrates. |
| Feedstock & Material Sourcing | High dependency on sugarcane/molasses-based inputs. |
| Market Applications | Bakery and beverage fermentation dominate. |
| Sustainability & Circular Economy | Emerging ESG interest; minimal industry-wide sustainability benchmarking. |
| Investment & Commercialization | Domestic players with limited cross-border capacity. |
| Growth Drivers | Pandemic-induced baking trend, ethanol demand, and feed use. |
| Market Shift | 2025 to 2035 |
|---|---|
| Regulatory Landscape | Regional regulatory convergence; ASEAN Food Safety Policy encourages harmonization. |
| Technology & Process Innovations | Probiotic yeast R&D, adaptive fermentation, and non-GMO strain development. |
| Feedstock & Material Sourcing | Adoption of agro-waste valorization and waste-to-yeast models. |
| Market Applications | Diversification into health supplements, pet nutrition, and functional snacks. |
| Sustainability & Circular Economy | Yeast fermentation integrated into circular economy initiatives and carbon-neutral platforms. |
| Investment & Commercialization | Rise of food tech incubators, venture capital in fermentation, and regional scale-up. |
| Growth Drivers | Long-term drivers include plant-based innovation, biorefinery models, and health-focused consumption. |
Myanmar's yeast industry is slowly changing as the food and beverage industry of the country becomes more developed. Expansion by bakery chains and small-scale manufacturers is creating market for baker's yeast and dry yeast types to be used for bread, buns, and pastry items.
Urbanization in cities such as Yangon and Mandalay is creating more consumer demand for Western-style baked goods and processed foods, in which yeast plays a key role. Myanmar's nascent agro-processing industry is experimenting with yeast for feed enrichment and fermentation process in local alcohol production.
Growing demand for shelf-stable food ingredients from consumers also affected the rise in demand for instant and dry yeast. With more people taking up home baking and small-scale commercial baking ventures post-2020, local distributors also increased imports of Indian, Chinese, and Thai yeast products. With this, there is also greater awareness of nutritional yeast among health-conscious consumers living in urban areas.
The ASEAN yeast market is experiencing robust pull, led above all by the fast expansion of the bakery and confectionery sectors, both baker's yeast and dry yeast experiencing growing demand in urban as well as semi-urban markets. A convergent trend abetting this growth is the expansion of home-based bakery operations as well as of micro-entrepreneurs with more people applying yeast to handcrafted breads, pastries, and native specialties.
The agro-processing industry and local fermentation industries are growing, driving up demand for yeast to produce alcohol and as a protein-rich additive for animal feed. Imports of yeast products are also rising in the region significantly, mostly from within the ASEAN block, indicating increased intra-regional trade and cooperation.
At the same time, nutritional yeast is gaining gradual adoption in urban markets, particularly among the health-oriented and vegetarian customer bases that are looking for plant-based, nutrient-dense food substitutes.
| City | CAGR (2025 to 2035) |
|---|---|
| Myanmar | 4.3% |
Indonesia leads Southeast Asia in yeast consumption with strong demand from industrial bakery firms, packaged food firms, and the rising craft beverage market. Jakarta, Surabaya, Bandung, and Medan are central cities supporting commercial-scale baker demand for yeast, where instant and active dry yeast dominate the market.
Increasing demand for quick-service restaurants and penetration of frozen dough and pre-mix products have also made yeast a mainstream commodity.Outside of baked products, Indonesia's expanding feed sector is driven by poultry and aquaculture activities are adopting yeast extract and inactivated yeast as functional feed ingredients. The nation's robust bioethanol production from palm-based waste streams lends support to the use of yeast in industrial fermentation.
The ASEAN yeast market continues to generate steam, led most significantly by its use in mass industrialbakery production, where baker's and dry yeast is being utilized extensively in commercial baking processes. This is augmented by the strong packaging food industry in the region, which is driving demand for yeast, most significantly in ready-to-use pre-mixes and processed food usage.
The "spiking" of active bioethanol production in certain member ASEAN countries also propels demand for yeast strains that are genetically engineered for high-efficiency fermentation operations.
In the livestock nutrition business, yeast is increasingly being used in probiotic and immune-enhancement feed product formulations, improving livestock health as well as sustainable agriculture. The growing number of health-conscious consumers has led to widespread use of nutritional yeast, which is now everywhere in dietary supplements and functional foods to boost well-being and micronutrient intake.
| City | CAGR (2025 to 2035) |
|---|---|
| Indonesia | 5.0% |
The Philippines yeast market is growing consistently with bakery culture spreading across growing foodservice and quick-meal markets. Demand hotspots for baker's yeast are Metro Manila, Cebu, and Davao, where intense bread demand and a growing culture of artisanal bakery cafés fuel demand.
Industrial and retail demand have seen growth, particularly after the pandemic when packaged pastries and bread have become home staples.Local craft brewing and small-scale fermentation businesses are employing specialty yeast strains for beverages like beer, cider, and local rice wine (tapuy). Nutritional yeast is also increasingly becoming popular among the vegan and vegetarian community in urban areas as a protein substitute and vitamin B supplement.
ASEAN's yeast market is developing strongly driven by concurrent development in artisan and industrial baking that generates high demand for instant and baker's yeast. Growing application of yeast in small-batch brewing and in the production of artisanal alcoholic beverages has been fueled by a trend towards product development through fermentation.
Advances in retail baking spurred by consumer desire for packaged convenience food have heightened the use of yeast in household and semi-commercial baker applications. Increased urban health trend and turn towards plant-based consumption have made new avenues possible for nutritional yeast, especially in health-conscious and vegan consumers.
The growth of distribution channels, particularly in the field of modern retail outlets and e-commerce shopping channels, has significantly increased availability and market coverage of yeast products throughout the ASEAN region.
| City | CAGR (2025 to 2035) |
|---|---|
| Philippines | 4.7% |
Singapore's yeast business is innovation-led, driven by food technology, high-value functional foods, and green food production. As a global hub for R&D of food and synthetic biology, yeast is being applied to precision fermentation to produce alternative proteins, functional foods, and non-dairy foods.
Local firms are spending in fermentation technology for the production of novel food texture, taste, and nutrient content using genetically modified yeast strains.Singapore's active demand for fortified and clean-label foods has driven the usage of nutritional and inactive yeast in off-trade health foods. Instant yeast continues to lead off-trade sales among home bakers and specialist bakery players, especially within growing organic and gluten-free markets.
ASEAN yeast industry is being revolutionized by precision fermentation at the forefront, backed by sustained R&D investment to drive yeast innovation. Such revolution is commensurate with the evolution of functional and clean-label food where nutritional yeast is being incorporated into protein-fortified diets more and more for health-oriented groups.
The market is further being propelled by the fast-growing fast pace of growth in the alternative sources of proteins, where yeast is being incorporated into plant-based cheese offerings as well as in cell-based meat offerings as the most vital ingredient of the fermentation processes.
Specialty bread businesses are witnessing very high growth demand for special and instant yeast, especially by high-end bakeries catering to high-end consumer markets. These trends also coalesce with the overall regulatory and sustainability trends within the region, with producers focusing on high-purity, safe yeast derivatives as ingredients for health and wellness-oriented and nutrition-forward products.
| City | CAGR (2025 to 2035) |
|---|---|
| Singapore | 4.9% |
Baker's yeast has emerged as market leader in the ASEAN yeast market on the back of double-digit growth of baked food and changing consumer trend towards functional and natural ingredients. Throughout the 2025 to 2035 forecast period, baker's yeast continues to form the foundation of industrial, retail, and artisanal bakery chains across major ASEAN economies such as Thailand, Vietnam, Indonesia, and the Philippines.
Emerging middle classes and higher urban disposable incomes have resulted in rising demand for fresh bakery items such as bread, pastry, pizza crust, and sweet rolls. These innovations have solidly placed baker's yeast in the central position of ASEAN bakery production lines.Its success is based on its multilateral contribution to performance enhancement.
Baker's yeast, in addition to making the leavening contribution, improves the texture, moisture content, and shelf-life, particularly in the region's prevalent high-humidity market conditions in Southeast Asia. Consumer demand is moving toward preservative-free, clean-label-friendly, high-quality baked foods, and baker's yeast is front and center as a natural fermentation agent.
Market expansion trends are supplemented by the fast growth of retail bakery stores, fast-food restaurants, and specialty coffee shops offering artisan-style baked goods in downtown city areas of metropolitan cities like Bangkok, Ho Chi Minh City, Jakarta, and Manila.
Baker's yeast is also an option as it is suitable for contemporary food technology. Osmotolerance and high-sugar characteristics in developed strains enabled the industry to provide consistency in mixed baking conditions, i.e., confectionery and pastry laminated-type high-fat and high-sugar doughs.
Furthermore, freeze-dried and vacuum-packed baker's yeast products are gaining greater preference in ASEAN export economies because of export-grade packaging and storage stability, which render the product valuable additional. Foodservice chains continue to rely heavily on baker's yeast because the latter can produce consistent volume yield without sacrificing texture and flavor.
Apart from this, home baking trends and small-scale business operations of bakeries, spearheaded by the COVID-19 crisis, continue to drive robust volume demand, most notably through the internet Another key reason for ASEAN's pervasive use of baker's yeast is its penetration of specialty segments. The rapid expansion in clean-eating, veganism, and gluten-free has put the application of baker's yeast into uncharted territory outside its traditional role in wheat-based foods.
The demand has been led by businesses to develop proprietary cultures having fermentation capability in gluten-free substitute flours of tapioca, rice, and almonds. This has been well observed particularly in countries like Indonesia and Thailand, where food aversion and gluten intolerance are becoming increasingly popular among young, health-conscious consumers. Baker's yeast is thus no longer an adding-function food but a function food, a healthy-compatible food, and not just a leavening food.
Institutional demand is also propelling the segment. The publics and non-governmental organizations of countries like Vietnam and the Philippines have incorporated fortified bakery foods into school nutrition programs and nutrition outreach programs.
Demand for bakery yeast has been promoted in mass-baking operations, where volume efficiency and consistency of nutrients are the priority. Aside from this, with continuous operations in food fortification, yeast producers are using baker's yeast to deliver bioavailable nutrients such as selenium, zinc, and vitamin B-complex, creating hybrid uses of the product in food and nutraceutical industries.
Application of baker's yeast has encouraged regional and international investors to invest in ASEAN capacity expansions. Leading yeast makers have established production and packaging units in Thailand and Vietnam, taking advantage of closeness to molasses and feedstock origins of sugarcane.
As intra-regional liberalization among ASEAN nations builds speed, producers also utilized intra-region exports to balance supply channels and respond to demand. Free trade agreements and harmonized food additive regulation facilitate registration of products and logistics through a chain of nations.
With the consistent development of ASEAN's bakery market at breakneck pace, baker's yeast has all the prospects to be regional market leader. That it can respond to health-aware consumers' values, upsize from minute artisanal quantities to massive industrial volumes, and pair with sustainability-speak above sales-pitch talk speaks leadership in store through to 2035 and beyond.
Dry yeast enjoys a competitive edge against other forms of yeast in the ASEAN yeast market on strength, shelf life, and unprecedented flexibility to respond to diverse climatic and distribution environments. Dry yeast is also more robust than fresh yeast, which requires cold-chain storage and short application time.
Dry yeast, however, can have up to months of shelf life when they are kept under ambient conditions. This supply chain advantage has made dry yeast the norm in ASEAN's retail, industrial, and direct-to-consumer (D2C) markets, especially in geographically dispersed and tropical countries like Indonesia and the Philippines. As urbanization hits and consumers become wiser for convenient-to-cook baking food items, dry yeast is becoming acceptable due to convenience.
Since it contains little water content, spoilage is discouraged, and refrigerated storage demand is also discouraged, and hence it is ideally suited to adopt in micro-sized business restaurants and households in rural communities with limited access to cold storage compartments. Its longer shelf life advantage comes to the advantage of both the producer and the distributor to sell in less developed nations without taking a risk on the devaluation of their goods.
The added shelf life advantage has also led to dry yeast being the first choice among humanitarian food relief efforts and military rations in Southeast Asia. Instant dry yeast is a driver of growth among varieties of dry yeasts. It dissolves more quickly in dough, skips proofing the baker, and provides uniform fermentation performance attributes that win the hearts of consumer and commercial baker alike.
Instant dry yeast absorption is especially unforgiving in major urban markets such as Bangkok, Singapore, and Kuala Lumpur, where intelligent baking solutions are in demand by foodservice professionals and D2C meal kit companies. The ease of direct addition of instant yeast to flour blend without rehydration streamlines operations in large-volume commercial bakeries and facilitates high turnover.
ASEAN's food processing sector has also embraced dry yeast as the primary ingredient for bulk baking mix, frozen dough, and pre-fermented food. The compatibility of dry yeast with mass production lines as well as its consistent leavening behavior increases throughput without compromising product quality.
As ASEAN nations aim for food self-sufficiency and exportation of value-added food, dry yeast promotes the most suitable modes of production and competitiveness to the food processing industry. Vietnam and Malaysia are currently leading producers and exporters of dry yeast-enriched baking mix in the East Asia and Middle East markets.
Dry yeast has applications other than baking. It is increasingly used in plant food systems, where fermentation flavor enhancers are highly desired. Food scientists formulate new products by adding dry yeast to vegan meat substitutes, non-dairy cheese, and spice powders.
Inelastic, nutty umami flavor of mature dry yeast is most suited to be used as a flavor building block, texturize, and feed addition in, particularly, soy-free and gluten-free systems. ASEAN rich plant-food culture, led by millennial and Gen Z foodies, is driving co-simultaneous increases in dry yeast demand. ASEAN e-commerce success also impacted dry yeast availability in a dramatic way.
Home bakers' online shopping, who like to purchase dry yeast because of low shipping weight, reduced risk of spoilage, and versatile pack sizes, influenced dry yeast availability. From one-time use sachets to drums for SMEs, packaging innovation has brought penetration deeper at the user segment level. Online recipe tutorials, recipe contests, and baking events by market leaders have even engaged online shoppers with a view to building brand loyalty and product recall.
Dry yeast leadership is justified on the grounds of its cost-performance advantage. Against the backdrop of food and logistics costs inflationary pressures of ASEAN economies, food producers increasingly turn to shelf-stable and high-yielding foods like dry yeast to generate the most margins while ensuring stable production.
With local countries putting money into cold chain improvement and smart packaging, dry yeast stands to weather these infrastructure changes and continue to be a dominance in the near to longer term.
Dry yeast became the fashionable variety in ASEAN's yeast industry through offering the optimum combination of life span, flexibilities, and functional efficiencies. From the residential to food manufacturing industries, their scalability and adaptability have presented wide-range uses, hence resulting in being an innovative extension driver in ASEAN's regionally based yeast industry between 2025 to 2035.
ASEAN yeast industry is evolving rapidly with increasing demand from bakery, brewing, nutrition supplement, and animal feed businesses. Local and international companies are becoming more interested in developing high-performance fermentation process, product line diversification, and satisfying clean-label and specialty products requirements.
As Southeast Asian nations are developing processed food exportation and bio-based industries, the production of yeast will undergo more localization and innovation. Competition within the region is defined by large cross-border trade, technology transfer partnerships, and greenfield production factory investments particularly in the rapidly developing countries of Thailand, Vietnam, and Indonesia.
Market Share Analysis by Company
| Company Name | Estimated Market Share (%) |
|---|---|
| Angel Yeast Co. Ltd | 15-20% |
| Lesaffre Group | 10-15% |
| Lallemand Inc. | 5-10% |
| Other Companies | 35-45% |
| Company Name | Key Offerings/Activities |
|---|---|
| Angel Yeast Co. Ltd | Operates several production hubs across Asia including facilities in Malaysia and Indonesia. Supplies a wide range of baking, brewing, and nutritional yeasts tailored to Southeast Asian palates. Focuses on halal-certified and clean-label products. |
| Lesaffre Group | Offers specialized yeast strains for artisanal and industrial baking across ASEAN countries. Partners with regional food science institutions to develop locally suited fermentation solutions. Operates a fermentation center in Vietnam. |
| Lallemand Inc. | Provides both active dry and instant yeast products for industrial and home baking. Expanding its biotechnology division to supply yeast-derived supplements in Thailand and Singapore. Focuses on R&D for nutraceutical and feed yeast. |
| Alltech Inc. | Strong in yeast-based animal feed and gut health products across livestock-dominated markets like Vietnam and the Philippines. Focuses on sustainable fermentation technologies. |
| AB Mauri | Serves ASEAN bakery chains and export-oriented bakery product manufacturers. Offers customized yeast for tropical climates and packaged bakery mixes infused with yeast derivatives. Maintains strong regional distribution in Indonesia and Malaysia. |
Other Key Players
Recent Developments
The overall market size for the ASEAN yeast market was USD 239.8 million in 2025.
The ASEAN yeast market is expected to reach USD 383.24 million by 2035.
Rising demand for fermented food and beverages and drinks and nutritional supplements and several other alternative sustainable feeds in South Asia will drive market demand in the ASEAN region.
The top 5 regions contributing to the development of the ASEAN yeast market are Bangkok, Ho Chi Minh City, Jakarta, Manila, and Singapore.
Baker’s yeast is anticipated to maintain a dominant share throughout the assessment period.
ASEAN Yeast Market
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