The global sourdough market has been enjoying a good growth rate as consumers are realising its benefits. Increasing awareness about it as compared to conventional bread. Sourdough is best known to have a low glycemic index (GI), which makes it ideal for diabetics, weight watchers, and fitness-conscious consumers. Between the forecast years of 2021 and 2025, the global sourdough market is expected to see several takers as the palates change to be more accommodative of healthy food items. Fairfield Market Research states that as sourdough contains yeast, lactobacilli, and biological leavening agents naturally, it is known to keep the gut healthy. All of these reasons have created a positive demand for sourdough in the food industry.

 

To Read Complete Report of Global Sourdough Market: https://www.fairfieldmarketresearch.com/report/sourdough-market 

 

Quick Service Restaurants Menus Increase Popularity of Sourdough

The booming quick service restaurant business is giving the global sourdough market a steady source of income. Widening menus that include healthier options are popularising sourdough consumption. Its novelty and health factor have collectively made a solid case for market, says Fairfield Market Research. The demand for sourdough is also attributable to the fact that it has a longer shelf life as compared to the conventional dough. Furthermore, it can be used through varied structures such as dried powders, live fluid societies, and starter societies. All of these factors are expected to give the market a leg up in the quick service restaurant market.

 

Sourdough Makes a Positive Impression on Baked Goods Fostering Sale

An influx of pizzerias and bakeries has given the sourdough market a boost in recent years. Its uptake in the production of cookies, buns, bread, waffles, cakes and pastries has created a lucrative opportunity. Furthermore, the use of sourdough for making a pizza base is also acting as a driving factor for the global sourdough market. The growing interest in home baking and mushrooming artisanal bakeries are also adding to the market’s revenue. Analysts anticipate that sourdough will see higher penetration in retail outlets as consumption increases over the years.

 

Europe Leads Sourdough Market as Palates Favour its Taste

According to Fairfield Market Research, Europe will emerge as the leading consumer of sourdough between the forecast years of 2021 and 2025. As baking and bakeries remain an integral part of Europe’s food culture, the regional market will lead the way ahead of others. A change in perception about eating healthy has also created a change in purchasing patterns, favouring sourdough. Widening e-tailing platforms are also responsible for increasing sales in the region. The addition of flavours, such as Sweet Potato & Carrot Sourdough, Quinoa Sourdough, Super White Sourdough, and Rye Pumpernickel Sourdough by Leon in partnership with Sainsbury will also create a positive outlook.

 

Some of the leading players operating in the global sourdough market are Lesaffre, REAL BREAD & FOOD CO., Portland French Bakery, IREKS GmbH, Goodmills Group, Riverside Sourdough, Puratos, ITALMILL S.r.l., Alpha Baking Co., and Lallemand Inc. In the coming years, sourdough bread manufacturers will focus on introducing a variety of bread with different flavours to attract younger consumers. For instance, Dawn Foods launched a sourdough donut mix in 2020. Such initiatives will garner attention, enticing a wider consumer base over the forecast period.

 

For More Information Visit: https://www.fairfieldmarketresearch.com/report/sourdough-market 

 

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