Sourdough Market Overview:
Sourdough Market Size was valued at USD 2.9 billion in 2021. The Sourdough market industry is projected to grow from USD 1.98 Billion in 2024 to USD 5.36769761 billion by 2030, exhibiting a compound annual growth rate (CAGR) of 8.00% during the forecast period (2024 - 2030).
South Korea Sourdough Market is a testament to the global appeal of this ancient breadmaking tradition. While rice remains a dietary staple in South Korea, sourdough bread has carved out a niche for itself among consumers seeking diverse and international flavors. The South Korean sourdough market is characterized by a blend of traditional Korean bakeries and modern cafes, each offering their interpretation of this Western classic. With its tangy flavor and chewy texture, sourdough has found a receptive audience among South Koreans looking for healthier and more flavorful bread options. As the country's culinary landscape continues to evolve, the sourdough market is expected to grow, driven by changing consumer preferences and a growing appetite for global cuisine.
Sourdough is increasingly becoming well known. Sourdough being more digestible and nutritious is now the choice for a greater number of people but that’s not the only reason to indulge in sourdough. What makes it different from any other conventional bread? Sourdough bread is fermented and has several health advantages over yeasted breads. Sourdough bread is made up of whole wheat flour and water and does not contain sugar in it. Sourdough bread is made with a ‘starter’ which is a mixture of flour and water. The secret ingredient to this is live yeast. Flour has natural yeasts in it and when it is mixed with water, the naturally occurring yeasts help in the breakdown of starch into sugars. The microorganisms present in the starter helps to convert the sugars into lactic acid which in turn helps to maintain a low glycemic index. Sourdough bread having a low glycemic index, releases sugar into the blood slowly and so is a suitable choice for diabetic people.
The popularity of sourdough stems from its ability to be digested easily- it is being preferred by all consumers and not just those who have gluten sensitivity. Sourdough is believed to have been discovered several thousand years ago, but sourdough has once again become a major player in the world of bread. Research Report on Sourdough Market upto 2022 by Market Research Future reveals that the sourdough exports is projected to grow more than 5% annually post 2022. Factor such as the robust demand for sourdough across a wide range of food application and increasing consumer awareness toward health are expected to support the global sales of sourdough during the assessment period.
Segmental Analysis:
By Starter culture, the global Sourdough Market is segmented into lactobacillus sanfranciscensis, saccharomyces cerevisiae, Pediococcus pentosaceus, Lactobacillus plantarum, and L. brevis. By ingredients, the market has been segmented into whole-wheat, rye, oats, barley and others. By Application, the market has segmented into baking base, pizza, bread, cake, cookies, buns, waffles & pancakes and others.
Key Players and Competitive Analysis:
Bread SRSLY (USA), Boudin SF (U.S.), The Bread Factory (UK), Riverside Sourdough (UK), Beldem Enzymes Plant (Belgium), Puratos (Belgium),FISAG LIMITED (New Zealand), Madisonsourdough (U.S.), Ameliasbread (U.S.), Trueloaf (U.S.), German Bakehouse Naock (Germany), Sonoma (Australia)are some of the prominent companies operating in the market. According to the research report published by Market Research Future, the top five exporters of Sourdough Market Companies includes U.S., France, Germany, Canada and Belgium.
Industry Trends:
Sourdough bread among top nourishment and savor patterns in Canada, as indicated by Google.
Burger King has debuted its latest offering, the Sourdough King—which offers hamburgers or sandwiches made up of sourdough.
Brighton’s Boho Gelato, a leading ice cream brand has introduced sourdough gelato using bread made with heritage wheat from Sussex Farm, Trenchmore.
The Tampa bakery in Pinellas Country has started selling Gulf Coast sourdough and wild yeast breads.
A Canadian woman, Lone Christensen has been using a ‘starter’ which is older than she is. The starter is 120 years old and Lone Christenesen has been using the same old starter since the last sixty years to prepare waffles for morning breakfast.
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