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US$ 3.2 Bn Sourdough Market Growing Steadily on Account of Growing Application in Bread Productions 

The US$ 3.2 Bn sourdough market will keep on being decidedly impacted by expanding application in bread creation. Of the US$ 3.2 Bn worth of sourdough sold in 2016, request from the bread portion totalled US$ 2.36 Bn. This portion is projected to increment at a CAGR of 7.1% through 2026. The strength of the bread fragment can be checked from the way that other key application sections – pizza, buns, cakes, treats, and waffles and hotcakes – all things considered represented almost 27% income share. Sourdough Market 

Western Europe proceeds to the biggest market for sourdough, representing almost 38% portion of complete incomes in 2016. Reception of sourdough in Western Europe food producing units keeps on excess solid. Future Market Insights gauges the Western Europe sourdough market to increment at a CAGR of 7.1% through 2026. As far as incomes, the market is projected to become 2X from its 2016 market valuation of US$ 1.21 Bn. As far as volume, north of 552 thousand tons of sourdough was sold in 2016; FMI gauges it to reach more than 975 thousand tons in 2026. 

Key organizations profiled by Future Market Insights in its report incorporate Puratos NV, Ernst Böcker GmbH and Co. KG, IREKS GmbH, Kampffmeyer Mühlen GmbH, Philibert Saveurs, Lesaffre, Dilbeek, Minden, Kulmbach, Hamburg, Pont-de-Veyle, and Marcq-en-Barœul. 

Openings in the Global Sourdough Market 

  • Expanding interest for clean-mark items has introduced a worthwhile chance for organizations
  • Utilization of sourdough is additionally acquiring foothold attributable to its application in arrangement of food varieties that require maturation

Key Supply-side and Demand-side Drivers 

  • As per Future Market Insights’ report, interest for sourdough is expanding because of its useful utilitarian properties. Its property of improvingflavorand surface is a vital figure for its applications the F&B area, particularly pastry kitchen area 
  • Expansion in the quantity of craftsman pastry shops is emphatically impacting the interest for sourdough. Especially appeal for type 1 sourdough – made utilizing just wild yeasts – is being seen in craftsman pastry shops
  • Accessibility of sourdough items on online business stores is additionally adding to expanding deals
  • Developing interest for sourdough from the inexpensive food and pastry shop area is setting out sizeable development open doors for makers

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