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1627672

全球酸麵團市場：預測（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個工作天內

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簡介目錄

2025 年酸麵團市值為 18.95 億美元，複合年成長率為 10.28%，2030 年市場規模達 26.77 億美元。

酸麵包是最古老的麵包形式之一，自古以來就被使用。它在大約 3,000 年前在埃及發展起來，逐漸傳播到古代歐洲並一直流行至今。近年來，由於酸麵包的營養價值和健康益處，其需求量激增。

製作麵包需要時間和精力。 1857 年，一位法國微生物學家發表了微生物發酵的研究成果，微生物發酵對於麵包製作至關重要。從那時起，各種麵包師和公司都投入了大量的資金來改進和創新麵包產品。

為了滿足這一需求，生產酸麵團至關重要。在生產過程中，麵團會用乳酸菌和酵母的混合物發酵。眾所周知，麵包中總是含有酵母和乳酸，它們對麵包的風味有很大的影響。一般消費者可以察覺到這些細菌和乳酸的存在。

與酵母麵包相比，酸麵包的一大優點是保存期限更長、感官和營養特性更佳。酵母麵團中使用的成分起著至關重要的作用。例如，麵粉有助於產品的穩定性和保存期限。大麥粉富含聚葡萄糖，廣泛用於減少澱粉結晶，增加硬度，減緩澱粉劣化。大豆粉還具有保濕和抑制結晶的功效，可作為小麥粉的替代品。

不同類型的酵母麵團在市場上發揮重要作用。 i 型的 pH 值為 3.8 至 4.5，用作麵包的發酵劑。 II 型麵包的 pH 值約為 3.5 或低於 3.5，為液態，用於製作華夫餅、餅乾和餅乾。這種類型通常被稱為工業麵包，因為生產是針對特定菌株量身定做的，並且會產生可泵送的產品。 III 型是最常用的酵母麵團，以其品質和廣泛的特性而聞名。

酸麵團市場需求旺盛，預計未來幾年將大幅成長。

  • 加州淘金熱期間，酸酵母麵包被引入歐洲。酸麵團市場在世界各地佔有很大的佔有率。歐洲佔最大佔有率。傳統方法已不再使用，酵母的引入帶來了重大變化。傳統方法仍被世界各地的專家和專科醫生使用。
  • 2024 年 6 月，Puratos 宣布開設新的酸麵團實驗室。這是一個獨特的實驗室，將藝術和科學應用於酵母麵團產品的製作。新實驗室是世界上唯一的酵母麵團圖書館所在地。廠內保存有 153 種酵母麵團，還有一個菌株庫來確保菌株的多樣性。我們分離了 1,500 種菌株，以了解發酵過程，以追求更美味、更健康的酵母產品。

酸酵母麵團市場促進因素

  • 漢堡和三明治的需求不斷增加

隨著全球食品和飲料行業的擴張，對三明治和漢堡的需求日益增加。三明治和漢堡正在成為世界各地流行的食物。酸麵包為那些堅持吃麩質食物的人提供了另一種選擇。 2023 年 10 月，Rustic Oven 宣布擴大其產品線，新推出 Sliced Sourdough Sandwich Loaves。它有兩種類型：酸麵團和雜糧酸麵團。這些新產品採用小批量生產，以慢火烘烤，不含任何人工色素或香料，並經過非基因改造認證，採用傳統的歐洲方法製作。

全球酸酵母市場分為五個區域：

根據地區，酸麵團市場分為北美、南美、歐洲、中東和非洲以及亞太地區。亞太地區以中國、日本、印度、韓國等主要經濟體為主。一些成長最快的新興經濟體都位於該地區，例如東南亞國協。

在食品和飲料行業不斷成長的推動下，亞太地區預計將顯著成長。根據印度品牌資產基金會（IBEF）的數據，印度是世界上人口最多的國家。在都市化和消費模式轉變的推動下，到2025-26年，食品消費擴張規模預計將達到1.2兆美元。

為什麼要購買這份報告？

  • 深入分析：深入了解主要和新興地區的市場洞察，重點關注客戶群、政府政策和社會經濟因素、消費者偏好、垂直行業和其他子區隔。
  • 競爭格局：了解全球主要企業所採用的策略策略，並了解正確策略帶來的潛在市場滲透率。
  • 市場趨勢和促進因素：探索動態因素和關鍵市場趨勢以及它們將如何影響市場的未來發展。
  • 可行的建議：利用洞察力做出策略決策，在動態環境中開闢新的業務流和收益。
  • 適合廣泛的用戶：新興企業、研究機構、顧問公司、中小企業和大型企業均可受益，且具有成本效益。

公司使用我們的報告有何目的？

產業與市場考量、商業機會評估、產品需求預測、打入市場策略、地理擴張、資本支出決策、法律規範與影響、新產品開發、競爭影響

研究範圍

  • 2022 年至 2030 年的歷史資料與預測
  • 成長機會、挑戰、供應鏈前景、法規結構、客戶行為和趨勢分析
  • 競爭定位、策略和市場佔有率分析
  • 細分和區域分析，包括收益成長和預測國家
  • 公司概況（包括主要趨勢）

酸麵團市場細分與分析如下：

按類型

  • I型
  • II 型
  • III型
  • 其他

按應用

  • 麵包
  • 蛋糕
  • 披薩
  • 胡扯
  • 其他

按分銷管道

  • 離線
  • 大賣場
  • 其他
  • 線上

按地區

  • 北美洲
  • 美國
  • 加拿大
  • 墨西哥
  • 南美洲
  • 巴西
  • 阿根廷
  • 其他歐洲國家
  • 歐洲
  • 英國
  • 德國
  • 法國
  • 義大利
  • 西班牙
  • 其他歐洲國家
  • 中東 中東和非洲
  • 沙烏地阿拉伯
  • UAE
  • 其他中東和非洲地區
  • 亞太地區
  • 中國
  • 印度
  • 日本
  • 韓國
  • 台灣
  • 泰國
  • 印尼
  • 其他亞太地區

目錄

第 1 章 簡介

  • 市場概況
  • 市場定義
  • 研究範圍
  • 市場區隔
  • 貨幣
  • 先決條件
  • 基準年和預測年時間表
  • 相關人員的主要利益

第2章調查方法

  • 研究設計
  • 研究過程

第3章執行摘要

  • 主要發現
  • 分析師觀點

第4章 市場動態

  • 市場促進因素
    • 增加
  • 市場限制
    • 波動
  • 波特五力分析
  • 產業價值鏈分析

第5章。

  • 介紹
  • I型
  • II 型
  • III型
  • 其他

6. 全球酸麵團市場（依應用）

  • 介紹
  • 麵包
  • 蛋糕
  • 披薩
  • 胡扯
  • 其他

7. 全球酸酵母市場（依通路）

  • 介紹
  • 離線
    • 大賣場
    • 其他
  • 線上

8. 全球酸酵母市場（按地區）

  • 世界概況
  • 北美洲
    • 美國
    • 加拿大
    • 墨西哥
  • 南美洲
    • 巴西
    • 阿根廷
    • 南美洲其他地區
  • 歐洲
    • 英國
    • 德國
    • 法國
    • 義大利
    • 西班牙
    • 其他歐洲國家
  • 中東和非洲
    • 沙烏地阿拉伯
    • 阿拉伯聯合大公國
    • 其他中東和非洲地區
  • 亞太地區
    • 中國
    • 印度
    • 日本
    • 韓國
    • 台灣
    • 泰國
    • 印尼
    • 其他亞太地區

第9章競爭格局及分析

  • 主要企業和策略分析
  • 市場佔有率分析
  • 合併、收購、協議和合作
  • 競爭儀錶板

第10章 公司簡介

  • 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
簡介目錄
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