Pune, India -- (SBWire) -- 09/08/2018 --Market Overview:
Sourdough is a traditional bread making process, by using the fermented dough using naturally occurring Lactobacillus bacteria that produces lactic acid and yeast. Made with all natural ingredients, Sourdough bread tastes slightly sour and is much easier to digest. While the long slow fermentation process imparts nutritional values in the Sourdough, lactic acid bacteria present in sourdough increase its magnesium and phosphorus solubility.
Due to rising consumer's demand for superior quality and chemical additives free bread, Sourdough perceives increased demand and uptake worldwide. It is also used as baking bases in Pizza, Bread, Cake, and other bakery products. Hence, rising demand for sourdough pizza coupled with the increasing demand for the convenience bakery foods is increasing the market value of Sourdough, globally.
Advancement in processing technologies coupled with the trends of including various ingredients to the bread to cater to meet niche applications like low-fat, gluten-free and other healthy bakery foods are some of the key factors supporting the growth of the market. Sourdough has lower deterioration rate and hence longer shelf life in comparison with the other bakery products. Also, the tangy flavor imparted to the bread has been appreciated by many consumers, increasing the popularity of the Sourdough worldwide.
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Other factors supporting the market growth include growing urbanization and globalization that is allowing people to come together further encouraging them to learn each other's trends for food/ attire etc.
Major Key Players Analysis:
Well-established players having regional and global presence adorn the Sourdough market as highly competitive. These market players compete by quality, price, reputation, service, and distribution. Mergers & acquisitions, brand reinforcement, and innovations remain the key strategies adopted by the leading players of the market. The market is expected to witness a fierce competition due to the predicted product & service extensions and product innovations.
The Global Sourdough Market is led by some of the fervent players including, Riverside Sourdough (UK), Puratos (Belgium), Fisag Limited (New Zealand), German Bakehouse Naock (Germany), Beldem Enzymes Plant (Belgium), The Bread Factory (UK), Bread SRSLY (USA), Madisonsourdough (USA), Sonoma (Australia), Boudin SF (U.S.), Ameliasbread (USA), Trueloaf (USA). Profiling them in its analysis, MRFR finds out the strategies keep them at the forefront of the market competition.
Industry Advancements/Related News:
May 02, 2018 – Blackbird Baking Co. (Canada) announced that its Sourdough starter is the first Canadian sample to be inducted into the Puratos Sourdough Library, Belgium.
Market Segments:
Sourdough Market can be segmented into 4 key dynamics for the convenience of the report and enhanced understanding;
By Starter Culture: Comprises Type I (Lactobacillus Sanfranciscensis), Type II (Saccharomyces Cerevisiae), and Type III (Pediococcus Pentosaceus, Lactobacillus Plantarum, and L. Brevis)
By Ingredients: Whole-wheat, Rye, Oats, and Barley, among others.
By Applications: Baking Bases (Pizza, Bread, Cake, Cookies, Buns, Waffles & Pancakes, others) among others
By Regions: North America, Europe, APAC and Rest of the World.
Whole grain segment by Ingredients is projected to account for maximum market proportion, witnessing higher demands.
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Regional Analysis:
Continuing with its dominance, North America market for Sourdough is expected to surge, witnessing the high consumption. Growing further, over its previous growth records by 2022 the region is expected to create a more significant revenue pocket in the global market. Factors such as high disposal income, the presence of plentiful food enthusiasts & connoisseurs populace influence the regional market growth positively. Backed by the continual R&D efforts transpired in the field to bring novelties in the product and high per capita income, the US market accounts for the major contributor to the regional market growth.
As the second-largest market for Sourdough, Europe, is surging mainly due to the largely contributing countries such as the UK, France, Italy & Germany backed by the presence of a large food connoisseur populace and the well-established market players. Also, improvement in the product development coupled with the growing distribution channels in New Zealand is likely to influence Sourdough demand, positively.
While attributing to the improving economic conditions in some of the APAC countries like India & China, the Asia-Pacific market for Sourdough is witnessing a modest growth. Increasing consumption of the product in developing countries is another key factor driving the regional market.
Sourdough Market Is Estimated to Grow at a CAGR of 5% from 2018 to 2022 : Detailed in New Research Report
Sourdough Market Global Research Report by Starter culture, Ingredients (Whole-wheat, Rye, Oats, Barley, and others), Application (Baking bases (Bread, Pizza, Cake, Buns, Cookies, Waffles & Pancakes and others) and Region - Forecast to 2022