The Global Sourdough Market was valued at 2400 USD Million in 2018. The market is anticipated to grow exponentially at a CAGR of 6.4% during forecast period 2020-2026, owing to prevalence of gluten intolerance across the globe, rising consumer demand for healthier, tastier baked products coupled with rising demand for gluten-free sourdough products and fermented foods.
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Bread making practices are ongoing all over the food industry on the global scale. As an insight, real bread is prepared from a natural leavening termed as sourdough. However, due to commercial practices, yeast is preferred. Sourdough is not only affordable but offers nourishment. The preparation involves use of two ingredients that enhance the flavor, digestibility and nutrition value it offers. The breads are produced when a sourdough starter is blended with flour and water to prepare a dough. This starter comprises lactobacilli that feeds on the flour, and releases gases that are entrapped within the flour-water mixture and enables the bread to rise. The gases produced are acids which tend to give a sour tang in sourdough breads.
Major features such as breakdown of proteins into amino acids helps in easy digestion which allows the people with gluten sensitivity to choose sourdough wheat breads. Also, sugar levels are retained at a specific levels during the production which is again beneficial for diabetic patients. From a commercial viewpoint, the market witnesses a growing interest of population in sourdough bread which is a traditional product since ancient times. Owing to the advantages and features, the dough receives a wide exposure among the population worldwide. Sourdough wheat bread plays a pivotal role in offering functional aspects to diabetics and gluten sensitive people which is observed as a trend from the medical perspective.