The Asia Pacific Sourdough Market would witness market growth of 9.1% CAGR during the forecast period (2023-2030).In the year 2021, the Asia Pacific market's volume surged to 65.0 kilo tonnes, showcasing a growth of 6.9% (2019-2022).
The rise in consumer demand for healthier, tastier, chemical- and preservative-free baked goods is one of the key factors anticipated to propel the growth of the market during the forecast period. Further factors anticipated for the growth of the market include the development in application industries such as pizza, bread, and buns and the growing popularity of its nutritious profile.
Increased immunity improved digestive health, and the provision of numerous vital nutrients are all benefits of fermented foods. The dough is fermented with yeast and lactobacilli to create sourdough. Additionally, it provides vital elements like magnesium, zinc, iron, vitamin B, and folic acid. These health-beneficial qualities will aid in this market's expansion. The rapid urbanization of both developed and developing nations has increased demand for food products like pizza, contributing to the market's expansion.
Products from sourdough are typically made with 100% natural components, free of commercial yeast, preservatives, and additives. Additionally, baked goods made with sourdough may have superior flavor, taste, texture, and shelf life, all of which are anticipated to positively impact the growth of the product.
The demand for natural, organic, and healthy food products among consumers in the Asia-Pacific region has significantly increased in recent years. Products with free-from, natural, and organic claims have seen rising demand in nations like China, Japan, and Australia, and the concept has also been spreading to other nations. Chinese consumers are known to favor sweet pastries, cakes, and pies. Chinese consumers increasingly choose freshly baked goods like bread and cakes due to the tremendous growth of artisanal bakeries in recent years. These elements will cause the regional market to expand in the coming years.
The China market dominated the Asia Pacific Sourdough Market by Country in 2022, and would continue to be a dominant market till 2030; thereby, achieving a market value of $354.3 million by 2030. The Japan market is estimated to grow at a CAGR of 8.4% during (2023 - 2030). Additionally, The India market would exhibit a CAGR of 9.8% during (2023 - 2030).
Based on Type, the market is segmented into Type I, Type II, and Type III. Based on Application, the market is segmented into Breads & Buns, Cakes & Pastries, Cookies, Pizza, and Others. Based on Ingredients, the market is segmented into Wheat, Barley, and Oats. Based on countries, the market is segmented into China, Japan, India, South Korea, Singapore, Malaysia, and Rest of Asia Pacific.
Free Valuable Insights: The Worldwide Sourdough Market is Projected to reach USD 4.2 Billion by 2030, at a CAGR of 8.6%
The market research report covers the analysis of key stakeholders of the market. Key companies profiled in the report include Puratos NV/SA, Lallemand, Inc., Lesaffre Group, GoodMills Group GmbH (Leipnik-Lundenburger), IREKS GMBH, Gold coast baking company, Boudin Bakery, Philibert savours, Ernst BOCKER GmbH & Co. KG, and Bake with Brolite
By Type (Volume, Kilo Tonnes, USD Million, 2019-2030)
By Application (Volume, Kilo Tonnes, USD Million, 2019-2030)
By Ingredients (Volume, Kilo Tonnes, USD Million, 2019-2030)
By Country (Volume, Kilo Tonnes, USD Million, 2019-2030)
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