Sourdough Market Characteristics, Analysis, and Forecasts
Overview
Sourdough is increasingly becoming well known. Sourdough
being more digestible and nutritious is now the choice for more 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 Value 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.
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.
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 Value 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).
Access
Report @ https://www.marketresearchfuture.com/reports/sourdough-market-1823
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
includes U.S., France, Germany, Canada and Belgium.
Contact us:
Market Research Future
(part of Wantstats Research and Media Private Limited),
99 Hudson Street,5Th Floor, New York,
New York 10013,
United States of America
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