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 bread making, 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 is likely to rise at a steady CAGR over the forecast period due to the benefits it presents to gluten intolerant users.
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Market Scenario and Key Restraints:
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. Market Research Future (MRFR) has announced a new report on the global sourdough market.
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 over the forecast period.
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.
Leading players in the global sourdough market include Puratos, FISAG Limited, Beldem Enzymes Plant, German Bakehouse Naock, Sonoma, Boudin SF, Trueloaf, Ameliasbread, Madisonsourdough, Bread SRSLY, The Bread Factory, and Riverside Sourdough.
The Global Sourdough Market is segmented on the basis of starter culture, ingredient, application, and region.
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.
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.
The global sourdough market 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.
Asia Pacific is also likely to play a significant role in the development of the sourdough market 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 in the region over the forecast period.
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