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市场调查报告书
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1627672

全球酸麵团市场：预测（2025-2030 年）

Global Sourdough Market - Forecasts from 2025 to 2030
出版日期: | 出版商: Knowledge Sourcing Intelligence | 英文 156 Pages | 商品交期: 最快1-2个工作天内

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简介目录

2025 年酸麵团市值为 18.95 亿美元，复合年增长率为 10.28%，2030 年市场规模达 26.77 亿美元。

酸麵包是最古老的麵包形式之一，自古以来就被使用。它在大约 3,000 年前在埃及发展起来，逐渐传播到古代欧洲并一直流行至今。近年来，由于酸麵包的营养价值和健康益处，其需求量激增。

製作麵包需要时间和精力。 1857 年，一位法国微生物学家发表了微生物发酵的研究成果，微生物发酵对于麵包製作至关重要。从那时起，各种麵包师和公司都投入了大量的资金来改进和创新麵包产品。

为了满足这一需求，生产酸麵团至关重要。在生产过程中，麵团会用乳酸菌和酵母的混合物发酵。众所周知，麵包中总是含有酵母和乳酸，它们对麵包的风味有很大的影响。一般消费者可以察觉到这些细菌和乳酸的存在。

与酵母麵包相比，酸麵包的一大优点是保存期限更长、感官和营养特性更佳。酵母麵团中使用的成分起着至关重要的作用。例如，麵粉有助于产品的稳定性和保质期。大麦粉富含聚葡萄糖，广泛用于减少淀粉结晶，增加硬度，减缓淀粉劣化。大豆粉还具有保湿和抑制结晶的功效，可作为小麦粉的替代品。

不同类型的酵母麵团在市场上发挥重要作用。 i 型的 pH 值为 3.8 至 4.5，用作麵包的发酵剂。 II 型麵包的 pH 值约为 3.5 或低于 3.5，为液态，用于製作华夫饼、饼干和饼干。这种类型通常被称为工业麵包，因为生产是针对特定菌株量身定制的，并且会产生可泵送的产品。 III 型是最常用的酵母麵团，以其品质和广泛的特性而闻名。

酸麵团市场需求旺盛，预计未来几年将大幅成长。

  • 加州淘金热期间，酸酵母麵包被引入欧洲。酸麵团市场在世界各地占有很大的份额。欧洲占最大份额。传统方法已不再使用，酵母的引入带来了重大变化。传统方法仍被世界各地的专家和专科医生使用。
  • 2024 年 6 月，Puratos 宣布开设新的酸麵团实验室。这是一个独特的实验室，将艺术和科学应用于酵母麵团产品的製作。新实验室是世界上唯一的酵母麵团图书馆所在地。厂内保存有 153 种酵母麵团，还有一个菌株库来确保菌株的多样性。我们分离了 1,500 种菌株，以了解发酵过程，以追求更美味、更健康的酵母产品。

酸酵母麵团市场驱动因素

  • 汉堡和三明治的需求不断增加

随着全球食品和饮料行业的扩张，对三明治和汉堡的需求日益增加。三明治和汉堡正在成为世界各地流行的食物。酸麵包为那些坚持吃麸质食物的人提供了另一种选择。 2023 年 10 月，Rustic Oven 宣布扩大其产品线，新推出 Sliced Sourdough Sandwich Loaves。它有两种类型：酸麵团和杂粮酸麵团。这些新产品采用小批量生产，以慢火烘烤，不含任何人工色素或香料，并经过非基因改造认证，采用传统的欧洲方法製作。

全球酸酵母市场分为五个区域：

根据地区，酸麵团市场分为北美、南美、欧洲、中东和非洲以及亚太地区。亚太地区以中国、日本、印度、韩国等主要经济体为主。一些成长最快的新兴经济体都位于该地区，例如东南亚国协。

在食品和饮料行业不断增长的推动下，亚太地区预计将显着增长。根据印度品牌资产基金会（IBEF）的数据，印度是世界上人口最多的国家。在都市化和消费模式转变的推动下，到2025-26年，食品消费扩张规模预计将达到1.2兆美元。

为什么要购买这份报告？

  • 深入分析：深入了解主要和新兴地区的市场洞察，重点关注客户群、政府政策和社会经济因素、消费者偏好、垂直行业和其他子区隔。
  • 竞争格局：了解全球主要企业所采用的策略策略，并了解正确策略带来的潜在市场渗透率。
  • 市场趋势和驱动因素：探索动态因素和关键市场趋势以及它们将如何影响市场的未来发展。
  • 可行的建议：利用洞察力做出策略决策，在动态环境中开闢新的业务流和收益。
  • 适合广泛的用户：新兴企业、研究机构、顾问公司、中小企业和大型企业均可受益，且具有成本效益。

公司使用我们的报告有何目的？

产业与市场考量、商业机会评估、产品需求预测、打入市场策略、地理扩张、资本支出决策、法律规范与影响、新产品开发、竞争影响

研究范围

  • 2022 年至 2030 年的历史资料与预测
  • 成长机会、挑战、供应链前景、法规结构、客户行为和趋势分析
  • 竞争定位、策略和市场占有率分析
  • 细分和区域分析，包括收益成长和预测国家
  • 公司概况（包括主要趋势）

酸麵团市场细分与分析如下：

按类型

  • I型
  • II 型
  • III型
  • 其他的

按应用

  • 麵包
  • 蛋糕
  • 披萨
  • 胡扯
  • 其他的

按分销管道

  • 离线
  • 大卖场
  • 其他的
  • 在线的

按地区

  • 北美洲
  • 美国
  • 加拿大
  • 墨西哥
  • 南美洲
  • 巴西
  • 阿根廷
  • 其他欧洲国家
  • 欧洲
  • 英国
  • 德国
  • 法国
  • 义大利
  • 西班牙
  • 其他欧洲国家
  • 中东 中东和非洲
  • 沙乌地阿拉伯
  • UAE
  • 其他中东和非洲地区
  • 亚太地区
  • 中国
  • 印度
  • 日本
  • 韩国
  • 台湾
  • 泰国
  • 印尼
  • 其他亚太地区

目录

第 1 章 简介

  • 市场概况
  • 市场定义
  • 研究范围
  • 市场区隔
  • 货币
  • 先决条件
  • 基准年和预测年时间表
  • 相关人员的主要利益

第二章调查方法

  • 研究设计
  • 研究过程

第三章执行摘要

  • 主要发现
  • 分析师观点

第四章 市场动态

  • 市场驱动因素
    • 增加
  • 市场限制
    • 波动
  • 波特五力分析
  • 产业价值链分析

第五章。

  • 介绍
  • I型
  • II 型
  • III型
  • 其他的

6. 全球酸麵团市场（依应用）

  • 介绍
  • 麵包
  • 蛋糕
  • 披萨
  • 胡扯
  • 其他的

7. 全球酸酵母市场（依通路）

  • 介绍
  • 离线
    • 大卖场
    • 其他的
  • 在线的

8. 全球酸酵母市场（按地区）

  • 世界概况
  • 北美洲
    • 美国
    • 加拿大
    • 墨西哥
  • 南美洲
    • 巴西
    • 阿根廷
    • 南美洲其他地区
  • 欧洲
    • 英国
    • 德国
    • 法国
    • 义大利
    • 西班牙
    • 其他欧洲国家
  • 中东和非洲
    • 沙乌地阿拉伯
    • 阿拉伯聯合大公国
    • 其他中东和非洲地区
  • 亚太地区
    • 中国
    • 印度
    • 日本
    • 韩国
    • 台湾
    • 泰国
    • 印尼
    • 其他亚太地区

第九章竞争格局及分析

  • 主要企业和策略分析
  • 市场占有率分析
  • 合併、收购、协议和合作
  • 竞争仪錶板

第十章 公司简介

  • Truckee Sourdough Company
  • Alpha Baking Co. Inc.
  • Josey Baker Bread
  • PURATOS
  • Boudin SF
  • Riverside Sourdough
  • Morabito Banking Co. Inc.
  • Bread SRSLY
  • Sourdough Bread Company
  • Rustik Oven
简介目录
Product Code: KSI061613927

The sourdough market is evaluated at US$1.895 billion for the year 2025 growing at a CAGR of 10.28% reaching the market size of US$2.677 billion by the year 2030.

Sourdough bread is one of the oldest forms of bread, used since ancient times. It was developed in Egypt around 3000 years ago and gradually spread to ancient Europe, continuing to be popular today. In recent years, the demand for sourdough bread has surged due to its nutritional and health benefits.

Bread production is a time-consuming and labor-intensive process. A French microbiologist published a study in 1857 regarding microbial leavening, which has become essential for bread making. Since then, various bakers and businesses have invested significant capital in enhancing and innovating bread products.

The production of sourdough is crucial to meeting this demand. During production, the dough is leavened with a mixture of lactic acid bacteria and yeast. It is well known that bread will always contain some yeast and lactic acid, which significantly impacts the flavor of the bread. The presence of these bacteria and lactic acid is detectable by the average consumer.

One major advantage of sourdough bread is its enhanced sensory and nutritional attributes, which have led to an increased shelf life compared to yeasted loaves. The ingredients used in sourdough play a significant role; for example, the flours contribute to the stability and longevity of the product. Barley flour, with its high glucan content, is widely used to reduce starch crystallization, thereby enhancing firmness and delaying staling. Soy flour is also utilized for its moisture retention and crystallization reduction properties and can serve as a substitute for wheat flour.

Different types of sourdough have significant roles in the market. Type I has a pH range between 3.8 and 4.5 and is used as a leavening agent in bread. Type II bread has a pH range of around 3.5 or lower; it is available in liquid form and is used in making waffles, biscuits, and cookies. This type is often referred to as industrial bread because its production adapts to specific strains, resulting in a pumpable product. Type III is the most commonly used sourdough and is known for its quality and extensive properties.

The market for sourdough has substantial demand and is expected to register significant growth in the coming years.

  • It was introduced in Europe at the time of the gold rush in California. The sourdough market has a significant presence worldwide. Europe has a significant share of the market. The traditional production method has declined and has undergone considerable changes with the introduction of yeast in it. The experts and specialists are still using the traditional method worldwide. The European regulations have also had an impact by protecting the use of traditional methods in various European countries.
  • In June 2024, Puratos announced the opening of its new Sourdough Institute. It is a unique institute for the application of art and science in making sourdough products. This new Institute houses the world's only Sourdough Library. It has the 153 sourdoughs stored in-house, and the library ensures the biodiversity of strains. It has the 1,500 strains isolated to understand the fermentation process in the pursuit of better-tasting, healthier sourdough products.

Global sourdough market drivers:

  • Growing demand for burgers and sandwiches

With the expanding food and beverages industry worldwide the need for sandwiches and burgers is increasing. The sandwiches and burgers are becoming common food items worldwide. The sourdough bread items give an alternate option for people looking for a gluten diet. In October 2023, Rustik Oven announced the expansion of its line of products with the introduction of new Sliced Sourdough Sandwich Loaves. This is available in both Sourdough and Multi-Grain Sourdough varieties. It is slow-baked in small batches with no artificial colors or flavors, each of the new varieties is non-GMO project verified and made using the traditional European baking process.

The global sourdough market is segmented into five regions worldwide:

By geography, the sourdough market is segmented into North America, South America, Europe, Middle East and Africa, and Asia Pacific. The major economies like China, Japan, India, and South Korea dominate the Asia-Pacific region. Some of the fastest-growing emerging economies are from this region such as ASEAN countries.

The Asia Pacific region is expected to see notable growth in the region, propelled by the food and beverages sector growth. According to the India Brand Equity Foundation (IBEF), India is the largest populated country in the world. The growing consumption of food is expected to reach US$ 1.2 trillion by 2025-26, owing to urbanization and changing consumption patterns.

Reasons for buying this report:-

  • Insightful Analysis: Gain detailed market insights covering major as well as emerging geographical regions, focusing on customer segments, government policies and socio-economic factors, consumer preferences, industry verticals, other sub- segments.
  • Competitive Landscape: Understand the strategic maneuvers employed by key players globally to understand possible market penetration with the correct strategy.
  • Market Drivers & Future Trends: Explore the dynamic factors and pivotal market trends and how they will shape up future market developments.
  • Actionable Recommendations: Utilize the insights to exercise strategic decision to uncover new business streams and revenues in a dynamic environment.
  • Caters to a Wide Audience: Beneficial and cost-effective for startups, research institutions, consultants, SMEs, and large enterprises.

What do businesses use our reports for?

Industry and Market Insights, Opportunity Assessment, Product Demand Forecasting, Market Entry Strategy, Geographical Expansion, Capital Investment Decisions, Regulatory Framework & Implications, New Product Development, Competitive Intelligence

Report Coverage:

  • Historical data & forecasts from 2022 to 2030
  • Growth Opportunities, Challenges, Supply Chain Outlook, Regulatory Framework, Customer Behaviour, and Trend Analysis
  • Competitive Positioning, Strategies, and Market Share Analysis
  • Revenue Growth and Forecast Assessment of segments and regions including countries
  • Company Profiling (Strategies, Products, Financial Information, and Key Developments among others)

The Global Sourdough Market is segmented and analyzed as below:

By Type

  • Type I
  • Type II
  • Type III
  • Others

By Application

  • Bread
  • Cake
  • Pizza
  • Waffles
  • Others

By Distribution Channel

  • Offline
  • Hypermarkets
  • Others
  • Online

By Geography

  • North America
  • USA
  • Canada
  • Mexico
  • South America
  • Brazil
  • Argentina
  • Rest of South America
  • Europe
  • United Kingdom
  • Germany
  • France
  • Italy
  • Spain
  • Rest of Europe
  • Middle East and Africa
  • Saudi Arabia
  • UAE
  • Rest of the Middle East and Africa
  • Asia Pacific
  • China
  • India
  • Japan
  • South Korea
  • Taiwan
  • Thailand
  • Indonesia
  • Rest of Asia-Pacific

TABLE OF CONTENTS

1. INTRODUCTION

  • 1.1. Market Overview
  • 1.2. Market Definition
  • 1.3. Scope of the Study
  • 1.4. Market Segmentation
  • 1.5. Currency
  • 1.6. Assumptions
  • 1.7. Base and Forecast Years Timeline
  • 1.8. Key benefits for the stakeholders

2. RESEARCH METHODOLOGY

  • 2.1. Research Design
  • 2.2. Research Process

3. EXECUTIVE SUMMARY

  • 3.1. Key Findings
  • 3.2. Analyst View

4. MARKET DYNAMICS

  • 4.1. Market Drivers
    • 4.1.1. Increasi
  • 4.2. Market Restraints
    • 4.2.1. Fluctuat
  • 4.3. Porter's Five Forces Analysis
    • 4.3.1. Bargaining Power of Suppliers
    • 4.3.2. Bargaining Power of Buyers
    • 4.3.3. The Threat of New Entrants
    • 4.3.4. Threat of Substitutes
    • 4.3.5. Competitive Rivalry in the Industry
  • 4.4. Industry Value Chain Analysis

5. GLOBAL SOURDOUGH MARKET BY TYPE

  • 5.1. Introduction
  • 5.2. Type I
  • 5.3. Type II
  • 5.4. Type III
  • 5.5. Others

6. GLOBAL SOURDOUGH MARKET BY APPLICATION

  • 6.1. Introduction
  • 6.2. Bread
  • 6.3. Cake
  • 6.4. Pizza
  • 6.5. Waffles
  • 6.6. Others

7. GLOBAL SOURDOUGH MARKET BY DISTRIBUTION CHANNEL

  • 7.1. Introduction
  • 7.2. Offline
    • 7.2.1. Hypermarkets
    • 7.2.2. Others
  • 7.3. Online

8. GLOBAL SOURDOUGH MARKET BY GEOGRAPHY

  • 8.1. Global Overview
  • 8.2. North America
    • 8.2.1. United States
    • 8.2.2. Canada
    • 8.2.3. Mexico
  • 8.3. South America
    • 8.3.1. Brazil
    • 8.3.2. Argentina
    • 8.3.3. Rest of South America
  • 8.4. Europe
    • 8.4.1. United Kingdom
    • 8.4.2. Germany
    • 8.4.3. France
    • 8.4.4. Italy
    • 8.4.5. Spain
    • 8.4.6. Rest of Europe
  • 8.5. Middle East and Africa
    • 8.5.1. Saudi Arabia
    • 8.5.2. United Arab Emirates
    • 8.5.3. Rest of Middle East and Africa
  • 8.6. Asia-Pacific
    • 8.6.1. China
    • 8.6.2. India
    • 8.6.3. Japan
    • 8.6.4. South Korea
    • 8.6.5. Taiwan
    • 8.6.6. Thailand
    • 8.6.7. Indonesia
    • 8.6.8. Rest of Asia-Pacific

9. COMPETITIVE ENVIRONMENT AND ANALYSIS

  • 9.1. Major Players and Strategy Analysis
  • 9.2. Market Share Analysis
  • 9.3. Mergers, Acquisitions, Agreements, and Collaborations
  • 9.4. Competitive Dashboard

10. COMPANY PROFILES

  • 10.1. Truckee Sourdough Company
  • 10.2. Alpha Baking Co. Inc.
  • 10.3. Josey Baker Bread
  • 10.4. PURATOS
  • 10.5. Boudin SF
  • 10.6. Riverside Sourdough
  • 10.7. Morabito Banking Co. Inc.
  • 10.8. Bread SRSLY
  • 10.9. Sourdough Bread Company
  • 10.10. Rustik Oven