Sourdoughs are usually made up of the mixture of flour and water which are usually left for the ferment. During fermentation, they use lactobacilli and yeast. These sourdoughs are healthier as compared to the traditional bread because they’re easy to digest as lactobacilli and yeast neutralizes the phytic acid. These sourdoughs are widely utilized in the applications like pancakes, breads, cookies, cakes, pizza, waffles, desserts et al. .
Rising consumer demand for healthier, tastier, and more natural baked products has renewed the success of conventional production over the years. The industry is predicted to grow exponentially over the forecast period due to the increasing consumption of sour bread across the world , most notably in Europe. Sourdough-based baking products are considered to be healthier alternatives to those made using regular dough. the worldwide sourdough market is predicted to succeed in at CAGR of 8.4% during the forecast period.
Top Driver: Increased urbanisation and growing demand for fast food products such as pizza and others foods
Increased urbanisation and growing demand for nutriment products like pizza et al. foods are factors driving the expansion of the sourdough market in Western Europe. Sourdough pizza base freezes better than regular pizza base and also enhances the taste factor. As a result, sourdough pizza base is more preferred by manufacturers of frozen pizza. Growing demand for low GI bread and bakery products in Western Europe is fuelling the demand in the sourdough market in the region. Bread with a high GI score contains chemical constituents which will rapidly increase blood sugar levels. Insulin and glucose peaks result in obesity, Type-2 diabetes and various heart related conditions. In sharp contrast, low GI foods contain slow digestible carbohydrates, which produce a gradual, relatively low rise in blood sugar and insulin levels. Thus, consumer demand for low GI bakery products in Western Europe is higher and makers are catering to the present demand by developing and launching low GI sourdough based bakery products.
Increasing consumer demand for gluten-free bakery products in Western Europe is creating robust development within the Western Europe sourdough market. Gluten sensitivity is any intolerance to gluten, which is a constituent of grains such as wheat and barley. Celiac disease is an extreme form of gluten intolerance and affects a relatively small volume of the global population. However, with the population growing rapidly, the number of persons affected is expected to increase significantly in the future. Sourdough is becoming increasingly popular within the bakery industry within the Western Europe region thanks to its versatility and skill to reinforce flavour and texture and strengthen time period of end products. Sourdough are often incorporated into a spread of baked products and may be utilized in various forms, including dried powders, starter cultures and live liquid cultures.
Bread to Make Crucial Contribution for Growth of Global Sourdough Market
As per the appliance Bread emerged because the largest application segment in 2019 with a share of 61.0% within the global sourdough market. The segment is predicted to grow at a gentle rate throughout the forecast period to retain its dominant market position. sour bread consists of higher inherent properties as compared with regular bread made using baker’s yeast due to the presence of carboxylic acid within the former.
Pizza emerged because the second-largest segment in 2019. The demand for sourdough pizza is driven by increasing consumer receptivity to new flavors. Furthermore, rising R&D investments by prominent restaurant chains within the pizza industry, including Pizza Hut, has contributed positively to the expansion of the segment. The segment is anticipated to grow at the fastest rate over the forecast period due to its rising consumption in Europe.
As per the sort In terms of type, the market has been divided into three categories: Type I, Type II, and sort III. Type I dough is usually firm and have a pH within the range of three .8-4.5. Type I eliminates the addition/incorporation of S. cerevisiae (baker’s yeast) within the sort of a leaving agent, unlike that of type II and sort III segments.
Type II refers to a sourdough typical of the economic type as its fermentation involves the adaption of strains. this sort of product is definitely pumpable (industrial bakery) because it is additionally available in liquid form. Type II products have a pH value of three .5 or less and permit for storage or chilling for every week . Type III is that the most extensively employed sourdough variant for commercial production round the world. Industrial bakers prefer Type III products for consistent quality/property. These also are considered to be the foremost advantageous substances to introduce authentic taste to baked products.
Europe emerged as the largest market for Global Sourdough Market
Europe emerged because the largest marketplace for sourdough in 2018 with a share of 30.4%. The region is predicted to dominate the market throughout the forecast period. Germany is predicted to stay the most important marketplace for the merchandise in Europe over the forecast period. Germans are traditionally known to consume sour bread that’s made using wheat, spelt, and rye flours.
Asia Pacific is predicted to register the very best CAGR of 6.4% over the forecast period with countries like China, Japan, and India contributing substantially to the expansion of the regional market. Growing demand for baked products freed from chemicals and preservatives within the se countries has put sourdough-based products in the spotlight.
India is probably going to possess a prominent position within the Asia Pacific market due to the presence of abundant native and ancient sorts of wheat that are high in nutrition and flavor. Thus, the supply of raw materials in superabundance in Asia Pacific is one among the key drivers augmenting product demand.
Players to Focus on Global Sourdough Market
The sourdough market is very competitive in nature having an outsized number of domestic and multinational players competing for market share and with innovation in products being a serious strategic approach adopted by leading players. Additionally, merger, expansion, acquisition, and partnership with other companies are the common strategies to reinforce the corporate presence and boost the market
Puratos ; In 2017, Puratos launched new sourdough range based on natural fermentation, backed by the recent investment the company made to grow the capacity and capabilities of its sourdough facility in Pennsauken, NJ.
Veripan : In 2018 Swiss food specialist, Veripan, announced a revolutionary innovation in sourdough development with bio-preservative Panatura Protect. Panatura Protect enables bakers to use an ‘all-in-one’ solution for extended shelf-life bakery products. Furthermore, it’s no chemical preservatives, no undesirable off-flavors, and no dough conditioners.
Boudin Bakery : Bakery Founded in 1849, Boudin may be a bakery headquartered in San Francisco , California, and is understood for its sour bread . Producer of French sour bread sourdough pizzas, pastries, soups and sandwiches, Boudin Bakery currently operates thirty-two bakery cafes and three wholesale bakeries situated in Southern California, Northern California, & the greater Chicago area.
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