DUBLIN--(BUSINESS WIRE)--The "Global Sourdough Market - Segmented by Type, Source, Application and Geography (2018 - 2023)" report has been added to ResearchAndMarkets.com's offering.
The global sourdough market is expected to register a CAGR of about 6.9% during 2018-2023 (the forecast period).
Sourdough-based products are considered to be healthier than the ones made with normal dough. The presence of phytic acid in the barn part of wheat is the major cause for digestive discomfort and bloating. In sourdough products, the wild yeast and lactobacillus in the leaven neutralize the phytic acid, thus, making the sourdough-based products easier to digest. Various studies have shown that sourdough fermentation is much more efficient than yeast fermentation in reducing the phytate content in whole-wheat bread (-62 and -38%, respectively).
The long and slow fermentation that produces sourdough bread, and important nutrients, such as iron, zinc, and magnesium, antioxidants, folic acid, and other B vitamins, are the factors that make these bread easier for the human bodies to absorb. Also, the sourdough bread takes longer to digest.
Europe accounts for the largest share of about 35% of the global market for sourdough. The growing consumer demand for gluten-free bakery products is an influential factor for the high market share of the same. North America and Europe account for over 50% of the total global share.
- Ernst Bcker Gmbh & Co. Kg
- Ireks Gmbh
- Kampffmeyer Mhlen Gmbh
- Philibert Saveurs
- Puratos Nv
Key Topics Covered:
2. Market Overview
3. Market Overview
4. Market Segmentation
5. Competitive Landscape
6. Company Profiles
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