Sourdough is a mixture of water and flour with yeast and bacteria called lactobacillus. These bacteria make it slightly acidic and keeps the flour easily digestible as it is a gluten-free product with the presence of important nutrients such as folic acid, zinc, magnesium, iron, and others. Sourdough can be used to prepared bread, pizza, buns, cakes, cookies, and waffles & pancakes. Sourdough started can be classified into type I, type II, and Type III. Type II and Type III sourdoughs need the addition of yeast and are available in the liquid and dehydrated (powder) forms respectively whereas type I sourdough, only composed of natural yeasts and need a longer fermentation period.
The global sourdough market was estimated to be valued a little more than US$ 3 billion in terms of revenue in 2018 and is predicted to grow at a CAGR of 7.0% during the forecast period (2019 to 2027)
Ongoing urbanization and rising demand for fast food products such as pizza and other foods are accelerating growth of the global sourdough market. Moreover, rising preference for sourdough pizza base as it freezes better than regular pizza base and also enhances taste is further propelling the market growth of sourdough. For instance, in September 2016 for instance, Pizza Express launched frozen pizza products with a sourdough base in its stores in Iceland. Therefore, growing demand for frozen pizza is estimated to boost the market growth over the forecast period.
Growing demand for devitalized sourdoughs as flavoring agents in baked products is expected to foster market growth over the forecast period. Devitalized sourdough does not have live organisms and is produced to be used for its aromatic properties. Moreover, devitalized sourdough is easy-to-use and provides a longer shelf life. Hence, the growing demand for devitalized sourdoughs due to the aforementioned advantage is expected to foster the market growth of sourdoughs. According to the Coherent Market Insights analysis, Lesaffre, which is a global leading French-based yeast manufacturer, produces devitalized sourdoughs that can be used for making any kind of bread and is added at the kneading stage of bread production
The availability of substitutes for sourdough products is another major factor expected to restrain the market growth of sourdough. According to the Coherent Market Insights, Kefir, which is a fermented milk product prepared by mixing and fermentation of milk and kefir grains, is being touted as a viable option for imparting sourdough-type properties to bakery goods. Therefore, the rising availability of substitutes of sourdough is hindering the market growth.
Among application, bread segment dominated the global sourdough market in 2018 with around 74% of market share in terms of revenue, followed by waffles & pancakes and cakes, respectively.
Growing usage of type I sourdough which prepared using a longer fermentation process and only wild yeasts are expected to accelerate the market growth of sourdough. Type I sourdough is highly beneficial for health benefits as it possess numerous health benefits. Moreover, growing demand for Altamura bread as this is prepared by using durum wheat and sourdough owing to its natural ingredient is expected to foster the market growth of sourdough.
The rising number of partnerships among major players for expanding their presence in the market will favor the market growth over the forecast timeframe. For instance, in August 2018, LALLEMAND Inc., a leading developer, producer, and marketer of yeasts, bacteria and sourdough cultures announce the strategic partnership with VERIPAN AG of Switzerland for the production of artisan-style bakery products. Therefore, the rising adoption of such strategic partnership will impact the market growth positively.
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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