Sourdough Market Value, Emerging Trends and Prospects 2027 with Leading Vendors
Sourdough
Market Driven by Growing Prevalence of Gluten Intolerance
Market Research Future (MRFR) has announced a
new report on the global Sourdough Market Value. The report analyzes the
historical and present conditions in the global Sourdough Market to present to
readers a thorough outlook of the market’s possible future growth trajectory
over the forecast period.
Sourdough bread is made from dough that is
fermented by a combination of yeast and bacteria, instead of just yeast like
with regular bread. This preparation process results in the formation of lactic
acid, which gives sourdough its characteristic sour taste. Sourdough has been
the traditional form of dough used in breadmaking, with evidence of the use of
sourdough being found as far back as more than 5000 years ago. However, over
the last century and half, baker’s yeast has become the popular mode of
preparing bread. This is likely to remain so in the coming years due to the
widespread popularity of bread made from baker’s yeast; however, the global Sourdough
Market Value is likely to rise at a steady CAGR
over the forecast period due to the benefits it presents to gluten intolerant
users.
Gluten intolerance has become a major issue
among urban consumers in recent years, with people in North America and Europe
reporting growing levels of the condition. This has led to a growing
introduction of gluten-free products in the food and beverage industry, looking
to cater to this growing user demographic. Baker’s yeast reacts with the gluten
in wheat dough to raise the bread. On the other hand, the yeast and bacteria
used in sourdough produce lactic acid, which ferments the dough. This process
also leads to a dissolution of gluten-forming proteins such as globulin,
albumin, and prolamin. This makes sourdough bread safe to be eaten by gluten
intolerant consumers. In Northern Europe, where rye flour is traditionally used
in breadmaking, sourdough has always been popular, as rye does not contain
enough gluten for baker’s yeast to be effective.
The growing prevalence of gluten intolerance
is likely to be a major driver for the global Sourdough Market, as people with
gluten intolerance can’t have products like pizza, cake, and burgers, all of
which are extremely popular in North America and Europe and are likely to
remain popular in the coming years. The increasing demand for bakery products
in emerging Asia Pacific nations such as China and India is also likely to
remain a major driver for the global Sourdough Market Value over the forecast
period.
Competitive
Analysis
Leading players in the global Sourdough Market
Value include Puratos, FISAG Limited, Beldem Enzymes Plant, German Bakehouse
Naock, Sonoma, Boudin SF, Trueloaf, Ameliasbread, Madisonsourdough, Bread
SRSLY, The Bread Factory, and Riverside Sourdough.
Segmentation
The global Sourdough Market Value is segmented
on the basis of starter culture, ingredient, application, and region.
By starter culture, the global Sourdough
Market is segmented into type I, type II, and type III starter cultures. The
type I segment contains Lactobacillus
sanfranciscensis, the type II segment contains Saccharomyces cerevisiae, whereas the type III segment includes Pediococcus pentosaceus, Lactobacillus plantarum, and L. brevis.
By ingredient, the Sourdough Market is
segmented into whole wheat, rye, oats, barley, and others.
By application, the global Sourdough Market is
segmented into bread, pizza bases, cake, buns, cookies, waffles and pancakes,
and others.
Access
Report @ https://www.marketresearchfuture.com/reports/sourdough-market-1823
Regional
Analysis
The global Sourdough Market Value is segmented
geographically into North America, Europe, Asia Pacific, and rest of the world.
Europe is likely to remain the dominant contributor to the global Sourdough
Market over the forecast period due to the traditional popularity of sourdough
bread in many countries in the region. Europe is also home to a significant
volume of gluten intolerant consumers, which is likely to drive the demand from
the Sourdough Market in the region. The strong presence of the baking industry
in Europe and the widespread popularity of baked goods is also likely to be a
major factor in the growth of the Sourdough Market in Europe over the forecast
period. Leading exporters of sourdough such as Germany, France, and Belgium are
situated in Europe, which is likely to drive the region’s share in the global
market over the forecast period.
Asia Pacific is also likely to play a
significant role in the development of the Sourdough Market Value over the
forecast period due to the growing popularity of baked food items in developing
countries in the region. The growing westernization of the diets of Asia
Pacific consumers has led to increasing demand for fast food items such as
sandwiches, pizza, and burgers, as well as dessert items such as cakes. While
gluten intolerance is not as much of an issue in APAC countries as in North
America and Europe, the growing prevalence of the disease is still likely to be
a key driver for the Sourdough Market Value in the region over the forecast
period.
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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