Sourdough Market Is Thriving Across the Globe by Key Segments, Growth Size and Forecast to 2026
Market Analysis and Insights: Global Sourdough Market
Sourdough market is set to witness a substantial CAGR of 7.64% in the forecast period of 2019- 2026. The report contains data of the base year 2018 and historic year 2017.Rising urbanization and increasing demand for fast food products are the factor for the growth of this market.
Sourdoughs are usually made from the combination 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 normal bread because they are easy to digest as lactobacilli and yeast neutralizes the phytic acid. These sourdoughs are widely used in the applications such as pancakes, breads, cookies, cakes, pizza, waffles, desserts and others.
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- Rising demand for gluten free bakery products will drive market growth
- Growing sales of private label sourdough will also accelerate the growth of the market
- Increasing popularity of artisinal bread culture is also enhancing the market growth
- Rising consumer preference for healthy food is also driving the demand of this market
Global sourdough market is highly fragmented and the major players have used various strategies such as new product launches, expansions, agreements, joint ventures, partnerships, acquisitions, and others to increase their footprints in this market. The report includes market shares of sourdough market for global, Europe, North America, Asia-Pacific, South America and Middle East & Africa.
- Availability of substitute in the market will restrain the market growth
- Problems associated with the taste of bread will also hamper the growth of this market
- High cost of the sourdough will also restrict the market growth
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Segmentation: Global Sourdough Market
- Food & Beverages
- North America
- Rest of Europe
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Key Developments in the Market:
- In September 2018, Warburtons announced the launch of their new Toastie which is made by using sourdough. These new packs contain 16 slices and are very suitable for those who want something with added flavour at cost effective range. The main aim of the launch is to meet the rising demand of the consumers for sourdough
- In October 2017, Puratos announced the launch of their three new sourdough flavors Sapore Adelia, Sapore Oracolo, and Softgrain Amber Grain Organic which are based on the natural fermentation. These flavours will able to provide similar texture and taste like traditional sourdough. They are ready to use and can help the bakers to produce artisan-style products
Key Market Competitors:
Few of the major competitors currently working in the global sourdough market are Ernst Böcker GmbH & Co. KG, PURATOS, Boudin Bakery, Truckee Sourdough Company, Morabito Baking Co., Inc., Alpha Baking Company, Inc., Josey Baker Bread, The Sourdough Company, Swiss Bake Ingredients Pvt. Ltd., Truckee Sourdough Company, Gluten-Free Sourdough Company, Sonoma, Brian’s Artisan Bread Company, Pasta Fermentata, Don Rodrigo Sourdough Bakery, Rotella’s Italian Bakery, Wild Wheat, Nantucket Baking Company, Casa Dolce, Macphie, Shepherds Artisan Bakehouse, and others.
Research Methodology: Global Sourdough Market
Data collection and base year analysis is done using data collection modules with large sample sizes. The market data is analysed and forecasted using market statistical and coherent models. Also market share analysis and key trend analysis are the major success factors in the market report. To know more please request an analyst call or can drop down your enquiry.
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