Sourdough Market Research to Record Significant Growth by Virtue of Easy Manufacturing Process
Sourdough Market Overview:
Sourdough Market Size was valued at USD 2.9 billion in 2021.
The Sourdough market industry is projected to grow from USD 1.98 Billion in
2022 to USD 5.36769761 billion by 2030, exhibiting a compound annual growth
rate (CAGR) of 8.00% during the forecast period (2022 - 2030).
Sourdough is increasingly becoming well known. Sourdough
being more digestible and nutritious is now the choice for a greater number of
people but that’s not the only reason to indulge in sourdough. What makes it
different from any other conventional bread? Sourdough bread is fermented and
has several health advantages over yeasted breads. Sourdough bread is made up
of whole wheat flour and water and does not contain sugar in it. Sourdough bread is made with a ‘starter’
which is a mixture of flour and water. The secret ingredient to this is live
yeast. Flour has natural yeasts in it and when it is mixed with water, the
naturally occurring yeasts help in the breakdown of starch into sugars. The
microorganisms present in the starter helps to convert the sugars into lactic
acid which in turn helps to maintain a low glycemic index. Sourdough bread
having a low glycemic index, releases sugar into the blood slowly and so is a suitable
choice for diabetic people.
The popularity of sourdough stems from its ability to be
digested easily- it is being preferred by all consumers and not just those who
have gluten sensitivity. Sourdough is believed to have been discovered several
thousand years ago, but sourdough has once again become a major player in the
world of bread. Research Report on Sourdough
Market Research upto 2022 by Market Research Future reveals
that the sourdough exports is projected to grow more than 5% annually post
2022. Factor such as the robust demand for sourdough across a wide range of
food application and increasing consumer awareness toward health are expected
to support the global sales of sourdough during the assessment period.
Segmental Analysis:
By Starter culture, the global Sourdough Market is segmented
into lactobacillus sanfranciscensis, saccharomyces cerevisiae, Pediococcus
pentosaceus, Lactobacillus plantarum, and L. brevis. By ingredients, the market
has been segmented into whole-wheat, rye, oats, barley and others. By
Application, the market has segmented into baking base, pizza, bread, cake,
cookies, buns, waffles & pancakes and others.
Regional Segmentation:
On the basis of region, the global sourdough market has been
segmented into North America (U.S., Canada, Mexico), Europe (Germany, France,
Italy, U.K.), Asia Pacific (China, India, Japan)and RoW (Brazil, Argentina,
Egypt, South Africa).
Key Players and Competitive Analysis:
Bread SRSLY (USA), Boudin SF (U.S.), The Bread Factory (UK),
Riverside Sourdough (UK), Beldem Enzymes Plant (Belgium), Puratos
(Belgium),FISAG LIMITED (New Zealand), Madisonsourdough (U.S.), Ameliasbread
(U.S.), Trueloaf (U.S.), German Bakehouse Naock (Germany), Sonoma
(Australia)are some of the prominent companies operating in the market.
According to the research report published by Market Research Future, the top
five exporters of Sourdough
Market Report includes U.S., France, Germany, Canada and
Belgium.
Industry Trends:
Sourdough bread among top nourishment and savor patterns in
Canada, as indicated by Google.
Burger King has debuted its latest offering, the Sourdough
King—which offers hamburgers or sandwiches made up of sourdough.
Brighton’s Boho Gelato, a leading ice cream brand has
introduced sourdough gelato using bread made with heritage wheat from Sussex
Farm, Trenchmore.
The Tampa bakery in Pinellas Country has started selling
Gulf Coast sourdough and wild yeast breads.
A Canadian woman, Lone Christensen has been using a
‘starter’ which is older than she is. The starter is 120 years old and Lone
Christenesen has been using the same old starter since the last sixty years to
prepare waffles for morning breakfast.
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