Sourdough Market Report

Sourdough Market Analysis By Product Type (The Sourdough Product Type 1, Sourdough Product Type 2, Sourdough Product Type 3), By Application (Pancakes, Waffles, Desserts, Muffins, Piecrust), 2014 To 2025

  • Published Date: ---
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  • Report ID: GVR4455
  • Format: Electronic (PDF)
  • Historical Data: ---
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Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. Sourdough bread has a mildly sour taste not present in most breads made with baker's yeast and better inherent keeping qualities than the other breads, due to the lactic acid produced by the lactobacilli. The yeast used in sourdough is more varied which raises the dough more slowly by providing a flocculent texture and better taste to the bread.

The sourdough bread contains a mild sour taste due to the presence of baker’s yeast and the lactic acid produced by the lactobacilli which enhances the quality of bread. Sourdough is easier to digest as compared to standard loaves and is more nutritious. The addition of the rye flour to sourdough helps in regulating the blood sugar level in case of diabetic people. With the several hours of fermentation in sourdough, the phytic acid is neutralized, that is present in the flour.

The sourdough market drivers include gluten free bread which is the most vital driver for the sourdough market due to the intolerance of the gluten present in dough. Sourdough bread is used globally due to the addition of beneficial yeast that helps in breaking down the gluten. The consumption mostly by the gluten intolerant consumers is anticipated to bolster the growth of sourdough market in the forecast period. Besides, there is an increase in the various flavors of sourdough.

Addition of beneficial components as antioxidants including vitamin C, Vitamin E, and anti-allergenic substances such as the gluten are amongst the factor which projected to expand the growth of sourdough market over the forecast period of 2014-2025. Sourdough Market is segmented By Product Type into sourdough product type 1 (contains a ph range of 3.8 to 4.5 and is fermented at a temperature of around 20° to 30° with mainly lactobacillus sanfranciscensis microorganism and is a traditional process), Sourdough product type 2 (The sourdough product type 2 consists of microorganism as lactobacillus pontis at a temperature of around 40° to 50° with a pH range of less than 3.5 and is industrial process),

and sourdough product type 3 (Artificially composed from the dried sourdoughs by the spray drying process which is carried composed from the dried sourdoughs by spray drying process which is carried out in the industries).

Sourdough market is segmented By Applications into It is used in pancakes, waffles, desserts, muffins and piecrust. Sourdough Market is segmented By Geographical Region into North America, Latin America, and Western Europe, Eastern Europe, and Asia-Pacific region, Japan, Middle East and Africa. North America contributed for the highest share in the global sourdough market in 2015. Popularity of sourdough in European regions such as in England, Italy, and Germany strengthened the growth of the European market in the year of 2015.

Increasing economic growth along with the increasing demand and changing lifestyle, especially in India, China, is expected to enlarge the growth of the Asian Sourdough market over the forecast period of 2014-2025. The Key Players include Puratos, Lallemand, Boudin SF, Truckee Sourdough Company, Riverside Sourdough, Gold Coast Bakeries, Morabito Baking Co. Inc, Alpha Baking Co. Inc, Bread SRSLY and Josey Baker Bread. Amongst these players, Riverside Sourdough captured the highest market share in the global sourdough market in 2015.

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