Sourdough Market Is Projected To Reach Over Us$ 6.0 Billion By The End Of 2027, In Terms Of Revenue, Growing At Cagr Of 7.0% During The Forecast Period (2019 To 2027)

Sourdough is a dough that is prepared by fermentation of dough by using naturally lactobacilli and yeast culture. The sourdough is widely used to prepared bread, pizza, buns, cakes, cookies, and waffles & pancakes. The bacteria present in dough help to neutralize the acid and make these products easily digestible and are good for health. A sourdough culture may compose of different types of bacteria depending on the growth and production of environmental conditions. Also, the presence of other important nutrients, such as iron, folic acid, magnesium, B vitamins, and zinc, which make these products an ideal for digestive system due to its numerous health benefits.

The global sourdough market is projected to reach over US$ 6.0 billion by the end of 2027, in terms of revenue, growing at CAGR of 7.0% during the forecast period (2019 to 2027).

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Drivers

Rising demand for sourdough from the bakery industry owing to its various health benefits is predominantly fueling the market growth of sourdough. For instance, in mid-2016, popular bakery Greggs, which is famous for its butter-based steak bakes and chicken slices, introduced a range of low-fat healthy pastries for calorie-conscious target customers. These pastries prepared using heat-friendly sourdough. Therefore, the growing demand for this product from the bakery is augmenting the market growth of sourdough.

Market Opportunities

Growing demand for clean-label products that contain fewer artificial ingredients and more natural ingredients is projected to offer lucrative growth opportunity to the market of sourdough. Clean-label products offer transparency with respect to the manufacturing process and the use of ingredients in products. Therefore, shifting Consumers’ preference towards the clean-label product is projected to propel the market growth of sourdough over the forecast period.

Market Trends

The growing trend of using sourdough products as an option for breakfast and brunch in hotels, cafes, restaurants, and pubs owing to its easy-digestibility, is propelling the market growth of Sourdough and this trend is expected to continue over the forecast period. According to the Coherent Market Insights, specialty bread, which is an artisan bakery based in the U.K., recently launched a new product called sourdough and poppy seed bloomer, particularly targeting the foodservice sector.

Competitive Section

Key players active in the global sourdough market are Puratos, Ernst Böcker GmbH & Co. KG, IREKS GmbH, Kampffmeyer Food Innovation GmbH, Philibert Savours, Lesaffre, Dr. Otto Suwelack Nachf. GmbH & Co., ITALMILL S.r.l., Alpha Baking Co., Bread SRSLY, Lallemand Inc., Cultures for Health, German Bakehouse, Boudin SF, Madison Sourdough, and backaldrin International the Kornspitz Company GmbH

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Few Recent Developments

Puratos NV

• In May 2016, the company acquired Bidvest Bakery Solutions (Pty) Ltd, which is a wholly-owned subsidiary of Bidvest Food Africa (Pty) Ltd. Bidvest Bakery sells bakery ingredients and raw materials such as bread and roll premixes, confectionery premixes to various industrial bakers and in-store bakery sections of supermarket retailers. This acquisition is expected to help the company in expanding its presence in the market in Africa. 

Kampffmeyer Food Innovation GmbH (GoodMills Innovation GmbH)

• In July 2016, the company introduced a cereal-based powdered marzipan replacer, which can be used in the production of various bakery products. This is a cost-effective ingredient for the production of bakery products. 
• In September 2015, the company introduced wheat textures in the form of flakes that can be used in vegan dishes, minced meat substitutes, bakery products, and snack fillings

Sourdough is a dough that is prepared by fermentation of dough by using naturally lactobacilli and yeast culture. The sourdough is widely used to prepared bread, pizza, buns, cakes, cookies, and waffles & pancakes. The bacteria present in dough help to neutralize the acid and make these products easily digestible and are good for health. A sourdough culture may compose of different types of bacteria depending on the growth and production of environmental conditions. Also, the presence of other important nutrients, such as iron, folic acid, magnesium, B vitamins, and zinc, which make these products an ideal for digestive system due to its numerous health benefits.

The global sourdough market is projected to reach over US$ 6.0 billion by the end of 2027, in terms of revenue, growing at CAGR of 7.0% during the forecast period (2019 to 2027).

Get a Sample Copy + All Related Graphs & Charts:  https://www.coherentmarketinsights.com/insight/request-sample/3408

Drivers

Rising demand for sourdough from the bakery industry owing to its various health benefits is predominantly fueling the market growth of sourdough. For instance, in mid-2016, popular bakery Greggs, which is famous for its butter-based steak bakes and chicken slices, introduced a range of low-fat healthy pastries for calorie-conscious target customers. These pastries prepared using heat-friendly sourdough. Therefore, the growing demand for this product from the bakery is augmenting the market growth of sourdough.

Market Opportunities

Growing demand for clean-label products that contain fewer artificial ingredients and more natural ingredients is projected to offer lucrative growth opportunity to the market of sourdough. Clean-label products offer transparency with respect to the manufacturing process and the use of ingredients in products. Therefore, shifting Consumers’ preference towards the clean-label product is projected to propel the market growth of sourdough over the forecast period.

Market Trends

The growing trend of using sourdough products as an option for breakfast and brunch in hotels, cafes, restaurants, and pubs owing to its easy-digestibility, is propelling the market growth of Sourdough and this trend is expected to continue over the forecast period. According to the Coherent Market Insights, specialty bread, which is an artisan bakery based in the U.K., recently launched a new product called sourdough and poppy seed bloomer, particularly targeting the foodservice sector.

Competitive Section

Key players active in the global sourdough market are Puratos, Ernst Böcker GmbH & Co. KG, IREKS GmbH, Kampffmeyer Food Innovation GmbH, Philibert Savours, Lesaffre, Dr. Otto Suwelack Nachf. GmbH & Co., ITALMILL S.r.l., Alpha Baking Co., Bread SRSLY, Lallemand Inc., Cultures for Health, German Bakehouse, Boudin SF, Madison Sourdough, and backaldrin International the Kornspitz Company GmbH

Great savings for you 2000$ Discount On Report: https://www.coherentmarketinsights.com/insight/request-discount/3408

Few Recent Developments

Puratos NV

• In May 2016, the company acquired Bidvest Bakery Solutions (Pty) Ltd, which is a wholly-owned subsidiary of Bidvest Food Africa (Pty) Ltd. Bidvest Bakery sells bakery ingredients and raw materials such as bread and roll premixes, confectionery premixes to various industrial bakers and in-store bakery sections of supermarket retailers. This acquisition is expected to help the company in expanding its presence in the market in Africa. 

Kampffmeyer Food Innovation GmbH (GoodMills Innovation GmbH)

• In July 2016, the company introduced a cereal-based powdered marzipan replacer, which can be used in the production of various bakery products. This is a cost-effective ingredient for the production of bakery products. 
• In September 2015, the company introduced wheat textures in the form of flakes that can be used in vegan dishes, minced meat substitutes, bakery products, and snack fillings