Market Overview:
The global sourdough bakery ingredients market is expected to grow at a CAGR of 5.5% during the forecast period from 2018 to 2030. The growth in this market can be attributed to the increasing demand for artisanal bread and other bakery products, rising awareness about the health benefits of sourdough bread, and growing demand for gluten-free products. The global sourdough bakery ingredients market can be segmented on the basis of type, application, and region. On the basis of type, the market can be divided into 40 degree of acidity, 80 degree of acidity, 100 degree of acidity, and others. On the basis of application, it can be classified into sourdough breads (including traditional European-style loaves), pancakes/waffles/crepes mix batters (including American buttermilk pancakes), biscuits (including drop biscuits with bacon gravy), and others (including Danish pastries).
Product Definition:
Sourdough bakery ingredients are used in the production of sourdough bread. These ingredients include flour, water, and a starter culture made up of bacteria and yeast. The starter culture is essential to the production of sourdough bread, as it is responsible for the unique flavor and texture of this type of bread.
40 Degree of Acidity:
40 degree of acidity is a range between as sour as 0-6 and sweet as 6-0. It's important in bread making process to maintain the desired pH level of 4.4 during fermentation to produce good quality finished products.
80 Degree of Acidity:
80 degree of acidity is a range between 0.4 and 4.6% lactic acid, which is considered as the best indicator of sourdough fermentation in bread making process.
Application Insights:
Sourdough bread accounted for the largest share of over 40% in 2017. The product is a rich source of enzymes and contains more than just yeast, which helps digestion and improves metabolism. It also reduces the risk of heart diseases due to its high fiber content, which aids weight loss as well as controls diabetes.
The pancakes segment is expected to witness the fastest growth rate over the forecast period owing to increasing consumer preference for this popular breakfast dish across countries such as India, China and U.S., where it is considered a delicacy even today after centuries of being introduced there by early settlers from Europe & America. Sourdough pancakes are lighter compared to regular ones since they are made with whole grains and contain more nutrients since they are made from scratch every day using natural ingredients including yogurt, eggs etc.
Regional Analysis:
Europe was the largest regional market for sourdough bakery ingredients and accounted for more than 35% of the global revenue in 2017. The growth is attributed to a rise in demand from countries including France, Germany, Italy, Spain and U.K. Europe has been witnessing an increase in health consciousness among consumers which has resulted into increased consumption of healthy food products such as fresh baked breads that are free from preservatives or additives.
Asia Pacific is expected to be one of the fastest-growing markets with a CAGR exceeding 5% during the forecast period owing to increasing awareness regarding gluten-free products among consumers especially those suffering from celiac disease or gluten intolerance coupled with rising disposable income levels resulting into increased spending on food items by customers.
Growth Factors:
- Increasing demand for organic and artisanal food products: The global market for organic food is projected to grow at a CAGR of more than 14% from 2016 to 2021. This growth is driven by the increasing awareness about the benefits of organic foods, rising disposable incomes, and changing lifestyles. The demand for artisanal food products is also growing rapidly as consumers seek out unique, high-quality products.
- Rising popularity of sourdough bread: Sourdough bread has been gaining in popularity in recent years due to its unique flavor and texture. It is also perceived as being healthier than other types of bread due to its lower glycemic index and higher levels of fiber, vitamins, and minerals. This growing demand for sourdough bread is driving the growth of the sourdough bakery ingredients market.
- Growing trend towards healthy eating: There has been a growing trend towards healthy eating in recent years, with consumers increasingly seeking out nutritious foods that are low in fat and calories but high in flavor and nutrition value . This trend is benefiting the sourdough bakery ingredients market as sourdough bakery ingredients are considered to be healthier than other types of bakery ingredients .
Scope Of The Report
Report Attributes
Report Details
Report Title
Sourdough Bakery Ingredients Market Research Report
By Type
40 Degree of Acidity, 80 Degree of Acidity, 100 Degree of Acidity, Others
By Application
Sourdough Bread, Pancakes, Biscuits, Other
By Companies
Ireks GmbH, Puratos Group, King Arthur Baking Company, Inc, Pakmaya, Molino Spadoni spa, MOLINO AGOSTINI s.r.l., Lallemand Inc., Dr. Oetker
Regions Covered
North America, Europe, APAC, Latin America, MEA
Base Year
2021
Historical Year
2019 to 2020 (Data from 2010 can be provided as per availability)
Forecast Year
2030
Number of Pages
219
Number of Tables & Figures
154
Customization Available
Yes, the report can be customized as per your need.
Global Sourdough Bakery Ingredients Market Report Segments:
The global Sourdough Bakery Ingredients market is segmented on the basis of:
Types
40 Degree of Acidity, 80 Degree of Acidity, 100 Degree of Acidity, Others
The product segment provides information about the market share of each product and the respective CAGR during the forecast period. It lays out information about the product pricing parameters, trends, and profits that provides in-depth insights of the market. Furthermore, it discusses latest product developments & innovation in the market.
Applications
Sourdough Bread, Pancakes, Biscuits, Other
The application segment fragments various applications of the product and provides information on the market share and growth rate of each application segment. It discusses the potential future applications of the products and driving and restraining factors of each application segment.
Some of the companies that are profiled in this report are:
- Ireks GmbH
- Puratos Group
- King Arthur Baking Company, Inc
- Pakmaya
- Molino Spadoni spa
- MOLINO AGOSTINI s.r.l.
- Lallemand Inc.
- Dr. Oetker
Highlights of The Sourdough Bakery Ingredients Market Report:
- The market structure and projections for the coming years.
- Drivers, restraints, opportunities, and current trends of market.
- Historical data and forecast.
- Estimations for the forecast period 2030.
- Developments and trends in the market.
- By Type:
- 40 Degree of Acidity
- 80 Degree of Acidity
- 100 Degree of Acidity
- Others
- By Application:
- Sourdough Bread
- Pancakes
- Biscuits
- Other
- Market scenario by region, sub-region, and country.
- Market share of the market players, company profiles, product specifications, SWOT analysis, and competitive landscape.
- Analysis regarding upstream raw materials, downstream demand, and current market dynamics.
- Government Policies, Macro & Micro economic factors are also included in the report.
We have studied the Sourdough Bakery Ingredients Market in 360 degrees via. both primary & secondary research methodologies. This helped us in building an understanding of the current market dynamics, supply-demand gap, pricing trends, product preferences, consumer patterns & so on. The findings were further validated through primary research with industry experts & opinion leaders across countries. The data is further compiled & validated through various market estimation & data validation methodologies. Further, we also have our in-house data forecasting model to predict market growth up to 2030.
Regional Analysis
- North America
- Europe
- Asia Pacific
- Middle East & Africa
- Latin America
Note: A country of choice can be added in the report at no extra cost. If more than one country needs to be added, the research quote will vary accordingly.
The geographical analysis part of the report provides information about the product sales in terms of volume and revenue in regions. It lays out potential opportunities for the new entrants, emerging players, and major players in the region. The regional analysis is done after considering the socio-economic factors and government regulations of the countries in the regions.
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8 Reasons to Buy This Report
- Includes a Chapter on the Impact of COVID-19 Pandemic On the Market
- Report Prepared After Conducting Interviews with Industry Experts & Top Designates of the Companies in the Market
- Implemented Robust Methodology to Prepare the Report
- Includes Graphs, Statistics, Flowcharts, and Infographics to Save Time
- Industry Growth Insights Provides 24/5 Assistance Regarding the Doubts in the Report
- Provides Information About the Top-winning Strategies Implemented by Industry Players.
- In-depth Insights On the Market Drivers, Restraints, Opportunities, and Threats
- Customization of the Report Available
Frequently Asked Questions?
Sourdough bread is made with a sourdough starter, which is a mixture of flour, water, and yeast.
Some of the major companies in the sourdough bakery ingredients market are Ireks GmbH, Puratos Group, King Arthur Baking Company, Inc, Pakmaya, Molino Spadoni spa, MOLINO AGOSTINI s.r.l., Lallemand Inc., Dr. Oetker.
The sourdough bakery ingredients market is expected to register a CAGR of 5.5%.
Chapter 1 Executive Summary
Chapter 2 Assumptions and Acronyms Used
Chapter 3 Research Methodology
Chapter 4 Sourdough Bakery Ingredients Market Overview
4.1 Introduction
4.1.1 Market Taxonomy
4.1.2 Market Definition
4.1.3 Macro-Economic Factors Impacting the Market Growth
4.2 Sourdough Bakery Ingredients Market Dynamics
4.2.1 Market Drivers
4.2.2 Market Restraints
4.2.3 Market Opportunity
4.3 Sourdough Bakery Ingredients Market - Supply Chain Analysis
4.3.1 List of Key Suppliers
4.3.2 List of Key Distributors
4.3.3 List of Key Consumers
4.4 Key Forces Shaping the Sourdough Bakery Ingredients Market
4.4.1 Bargaining Power of Suppliers
4.4.2 Bargaining Power of Buyers
4.4.3 Threat of Substitution
4.4.4 Threat of New Entrants
4.4.5 Competitive Rivalry
4.5 Global Sourdough Bakery Ingredients Market Size & Forecast, 2020-2028
4.5.1 Sourdough Bakery Ingredients Market Size and Y-o-Y Growth
4.5.2 Sourdough Bakery Ingredients Market Absolute $ Opportunity
Chapter 5 Global Market Analysis and Forecast by Type
5.1 Introduction
5.1.1 Key Market Trends & Growth Opportunities by Type
5.1.2 Basis Point Share (BPS) Analysis by Type
5.1.3 Absolute $ Opportunity Assessment by Type
5.2 Market Size Forecast by Type
5.2.1 40 Degree of Acidity
5.2.2 80 Degree of Acidity
5.2.3 100 Degree of Acidity
5.2.4 Others
5.3 Market Attractiveness Analysis by Type
Chapter 6 Global Market Analysis and Forecast by Applications
6.1 Introduction
6.1.1 Key Market Trends & Growth Opportunities by Applications
6.1.2 Basis Point Share (BPS) Analysis by Applications
6.1.3 Absolute $ Opportunity Assessment by Applications
6.2 Market Size Forecast by Applications
6.2.1 Sourdough Bread
6.2.2 Pancakes
6.2.3 Biscuits
6.2.4 Other
6.3 Market Attractiveness Analysis by Applications
Chapter 7 Global Sourdough Bakery Ingredients Market Analysis and Forecast by Region
7.1 Introduction
7.1.1 Key Market Trends & Growth Opportunities by Region
7.1.2 Basis Point Share (BPS) Analysis by Region
7.1.3 Absolute $ Opportunity Assessment by Region
7.2 Sourdough Bakery Ingredients Market Size Forecast by Region
7.2.1 North America
7.2.2 Europe
7.2.3 Asia Pacific
7.2.4 Latin America
7.2.5 Middle East & Africa (MEA)
7.3 Market Attractiveness Analysis by Region
Chapter 8 Coronavirus Disease (COVID-19) Impact
8.1 Introduction
8.2 Current & Future Impact Analysis
8.3 Economic Impact Analysis
8.4 Government Policies
8.5 Investment Scenario
Chapter 9 North America Analysis and Forecast
9.1 Introduction
9.2 North America Market Size Forecast by Country
9.2.1 U.S.
9.2.2 Canada
9.3 Basis Point Share (BPS) Analysis by Country
9.4 Absolute $ Opportunity Assessment by Country
9.5 Market Attractiveness Analysis by Country
9.6 North America Market Size Forecast by Type
9.6.1 40 Degree of Acidity
9.6.2 80 Degree of Acidity
9.6.3 100 Degree of Acidity
9.6.4 Others
9.7 Basis Point Share (BPS) Analysis by Type
9.8 Absolute $ Opportunity Assessment by Type
9.9 Market Attractiveness Analysis by Type
9.10 North America Market Size Forecast by Applications
9.10.1 Sourdough Bread
9.10.2 Pancakes
9.10.3 Biscuits
9.10.4 Other
9.11 Basis Point Share (BPS) Analysis by Applications
9.12 Absolute $ Opportunity Assessment by Applications
9.13 Market Attractiveness Analysis by Applications
Chapter 10 Europe Analysis and Forecast
10.1 Introduction
10.2 Europe Market Size Forecast by Country
10.2.1 Germany
10.2.2 France
10.2.3 Italy
10.2.4 U.K.
10.2.5 Spain
10.2.6 Russia
10.2.7 Rest of Europe
10.3 Basis Point Share (BPS) Analysis by Country
10.4 Absolute $ Opportunity Assessment by Country
10.5 Market Attractiveness Analysis by Country
10.6 Europe Market Size Forecast by Type
10.6.1 40 Degree of Acidity
10.6.2 80 Degree of Acidity
10.6.3 100 Degree of Acidity
10.6.4 Others
10.7 Basis Point Share (BPS) Analysis by Type
10.8 Absolute $ Opportunity Assessment by Type
10.9 Market Attractiveness Analysis by Type
10.10 Europe Market Size Forecast by Applications
10.10.1 Sourdough Bread
10.10.2 Pancakes
10.10.3 Biscuits
10.10.4 Other
10.11 Basis Point Share (BPS) Analysis by Applications
10.12 Absolute $ Opportunity Assessment by Applications
10.13 Market Attractiveness Analysis by Applications
Chapter 11 Asia Pacific Analysis and Forecast
11.1 Introduction
11.2 Asia Pacific Market Size Forecast by Country
11.2.1 China
11.2.2 Japan
11.2.3 South Korea
11.2.4 India
11.2.5 Australia
11.2.6 South East Asia (SEA)
11.2.7 Rest of Asia Pacific (APAC)
11.3 Basis Point Share (BPS) Analysis by Country
11.4 Absolute $ Opportunity Assessment by Country
11.5 Market Attractiveness Analysis by Country
11.6 Asia Pacific Market Size Forecast by Type
11.6.1 40 Degree of Acidity
11.6.2 80 Degree of Acidity
11.6.3 100 Degree of Acidity
11.6.4 Others
11.7 Basis Point Share (BPS) Analysis by Type
11.8 Absolute $ Opportunity Assessment by Type
11.9 Market Attractiveness Analysis by Type
11.10 Asia Pacific Market Size Forecast by Applications
11.10.1 Sourdough Bread
11.10.2 Pancakes
11.10.3 Biscuits
11.10.4 Other
11.11 Basis Point Share (BPS) Analysis by Applications
11.12 Absolute $ Opportunity Assessment by Applications
11.13 Market Attractiveness Analysis by Applications
Chapter 12 Latin America Analysis and Forecast
12.1 Introduction
12.2 Latin America Market Size Forecast by Country
12.2.1 Brazil
12.2.2 Mexico
12.2.3 Rest of Latin America (LATAM)
12.3 Basis Point Share (BPS) Analysis by Country
12.4 Absolute $ Opportunity Assessment by Country
12.5 Market Attractiveness Analysis by Country
12.6 Latin America Market Size Forecast by Type
12.6.1 40 Degree of Acidity
12.6.2 80 Degree of Acidity
12.6.3 100 Degree of Acidity
12.6.4 Others
12.7 Basis Point Share (BPS) Analysis by Type
12.8 Absolute $ Opportunity Assessment by Type
12.9 Market Attractiveness Analysis by Type
12.10 Latin America Market Size Forecast by Applications
12.10.1 Sourdough Bread
12.10.2 Pancakes
12.10.3 Biscuits
12.10.4 Other
12.11 Basis Point Share (BPS) Analysis by Applications
12.12 Absolute $ Opportunity Assessment by Applications
12.13 Market Attractiveness Analysis by Applications
Chapter 13 Middle East & Africa (MEA) Analysis and Forecast
13.1 Introduction
13.2 Middle East & Africa (MEA) Market Size Forecast by Country
13.2.1 Saudi Arabia
13.2.2 South Africa
13.2.3 UAE
13.2.4 Rest of Middle East & Africa (MEA)
13.3 Basis Point Share (BPS) Analysis by Country
13.4 Absolute $ Opportunity Assessment by Country
13.5 Market Attractiveness Analysis by Country
13.6 Middle East & Africa (MEA) Market Size Forecast by Type
13.6.1 40 Degree of Acidity
13.6.2 80 Degree of Acidity
13.6.3 100 Degree of Acidity
13.6.4 Others
13.7 Basis Point Share (BPS) Analysis by Type
13.8 Absolute $ Opportunity Assessment by Type
13.9 Market Attractiveness Analysis by Type
13.10 Middle East & Africa (MEA) Market Size Forecast by Applications
13.10.1 Sourdough Bread
13.10.2 Pancakes
13.10.3 Biscuits
13.10.4 Other
13.11 Basis Point Share (BPS) Analysis by Applications
13.12 Absolute $ Opportunity Assessment by Applications
13.13 Market Attractiveness Analysis by Applications
Chapter 14 Competition Landscape
14.1 Sourdough Bakery Ingredients Market: Competitive Dashboard
14.2 Global Sourdough Bakery Ingredients Market: Market Share Analysis, 2019
14.3 Company Profiles (Details – Overview, Financials, Developments, Strategy)
14.3.1 Ireks GmbH
14.3.2 Puratos Group
14.3.3 King Arthur Baking Company, Inc
14.3.4 Pakmaya
14.3.5 Molino Spadoni spa
14.3.6 MOLINO AGOSTINI s.r.l.
14.3.7 Lallemand Inc.
14.3.8 Dr. Oetker
