表紙:サワードウの世界市場(2021年~2028年)
市場調査レポート
商品コード
1021270

サワードウの世界市場(2021年~2028年)

Global Sourdough Market - 2021-2028

出版日: | 発行: DataM Intelligence | ページ情報: 英文 180 Pages | 納期: 約2営業日

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本日の銀行送金レート: 1USD=114.10円
サワードウの世界市場(2021年~2028年)
出版日: 2021年07月30日
発行: DataM Intelligence
ページ情報: 英文 180 Pages
納期: 約2営業日
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  • 概要
  • 目次
概要

世界のサワードウ市場は主に、健康効果のあるパンのタイプへの需要が高まりが要因となっています。また、グルテンフリーのサワードウ製品や発酵食品の需要が高まっていることも、サワードウ市場の成長を後押ししています。サワードウブレッドは、自然界に存在する酵母や乳酸菌を使って生地を発酵させて作ります。乳酸菌が生成する乳酸により、酸味のある風味、ヨーグルトやケフィアに匹敵する健康効果があり、また、イーストブレッドよりも保存性が高いとされています。

当レポートは、世界のサワードウ市場について調査しており、市場規模、機会や影響、成長および抑制要因、COVID-19による影響、タイプ・用途・地域別の市場分析、競合情勢、主要企業のプロファイルなどの情報を提供しています。

目次

第1章 世界のサワードウ市場-範囲と調査手法

  • 調査手法
  • 市場の範囲

第2章 世界のサワードウ市場-主な動向と開発

第3章 世界のサワードウ市場-エグゼクティブサマリー

  • タイプ別の市場内訳
  • 用途別の市場内訳

第4章 世界のサワードウ市場-市場力学

  • 市場に影響を与える要因
    • 成長要因
    • 抑制要因
    • 市場機会
  • 影響分析

第5章 世界のサワードウ市場-業界分析

  • ポーターのファイブフォース分析
  • サプライチェーン分析
  • 特許分析
  • 規制分析

第6章 世界のサワードウ市場-COVID-19分析

  • 市場でのCovid-19の分析
    • COVID-19以前の市場シナリオ
    • 現在の市場シナリオ
    • COVID-19以後または今後のシナリオ
  • Covid-19における価格動向
  • 需要と供給のスペクトル
  • パンデミック時の市場に関連する政府のイニシアチブ
  • メーカーの戦略的イニシアチブ

第7章 世界のサワードウ市場-タイプ別

  • イントロダクション
    • 市場規模分析および前年比成長分析
    • 市場魅力指数
  • タイプI
  • タイプII
  • タイプIII

第8章 世界のサワードウ市場-用途別

  • イントロダクション
    • 市場規模分析および前年比成長分析
    • 市場魅力指数
  • パン
  • クッキー
  • ケーキ
  • ワッフル
  • ピザ
  • その他

第9章 世界のサワードウ市場-流通チャネル別

  • イントロダクション
    • 市場規模分析および前年比成長分析
    • 市場魅力指数
  • オフライン
  • オンライン

第10章 世界のサワードウ市場-地域別

  • イントロダクション
    • 市場規模分析および前年比成長分析
    • 市場魅力指数
  • 北米
    • イントロダクション
    • 主要地域別の力学
    • タイプ別:市場規模分析、および前年比成長分析
    • 用途別:市場規模分析、および前年比成長分析
    • 流通チャネル別:市場規模分析、および前年比成長分析
    • 国別:市場規模分析、および前年比成長分析
  • 欧州
    • イントロダクション
    • 主要地域別の力学
    • タイプ別:市場規模分析、および前年比成長分析
    • 用途別:市場規模分析、および前年比成長分析
    • 流通チャネル別:市場規模分析、および前年比成長分析
    • 国別:市場規模分析、および前年比成長分析
  • 南米
    • イントロダクション
    • 主要地域別の力学
    • タイプ別:市場規模分析、および前年比成長分析
    • 用途別:市場規模分析、および前年比成長分析
    • 流通チャネル別:市場規模分析、および前年比成長分析
    • 国別:市場規模分析、および前年比成長分析
  • アジア太平洋
    • イントロダクション
    • 主要地域別の力学
    • タイプ別:市場規模分析、および前年比成長分析
    • 用途別:市場規模分析、および前年比成長分析
    • 流通チャネル別:市場規模分析、および前年比成長分析
    • 国別:市場規模分析、および前年比成長分析
  • 中東とアフリカ
    • イントロダクション
    • 主要地域別の力学
    • タイプ別:市場規模分析、および前年比成長分析
    • 用途別:市場規模分析、および前年比成長分析
    • 流通チャネル別:市場規模分析、および前年比成長分析

第11章 世界のサワードウ市場-競合情勢

  • 競合シナリオ
  • 競合他社の戦略分析
  • 比較型ポートフォリオ分析
  • 市場の位置づけ/シェア分析
  • 合併と買収の分析

第12章 企業プロファイル

  • Ernst Bocker GmbH & Co. KG
    • 企業概要
    • 製品ポートフォリオ・概要
    • 要点
    • 財務概要
  • IREKS GmbH
  • GoodMills Group GmbH
  • Lesaffre
  • Puratos NV/SA
  • Boudin Bakery
  • Truckee Sourdough Company
  • Alpha Baking Company, Inc.
  • Morabito Baking Co.
  • Josey Baker Bread

第13章 世界のサワードウ市場-重要考察

第14章 世界のサワードウ市場-DataM

  • 付録
  • 当社・サービスについて
  • お問い合わせ
目次
Product Code: DMFB3687

Market Overview:

Sourdough is a type of bread made with yeast and bacteria found naturally in flour. Sourdough is made with ingredients like sourdough starter, which is made up of flour and water, salt. Sourdough has health benefits comparable to yogurt and kefir. Sourdough bread is prepared by the fermentation of dough using naturally occurring yeast and lactobacilli. Because of the lactic acid formed by the lactobacilli, this type of bread has a sour flavor and better inherent keeping qualities than yeast bread. The global sourdough market is likely to reach USD xx million in 2028, from its recorded value of USD xx million in 2020, growing with a CAGR of XX% during the forecast period. This market is mainly driven by the growing demand for bread types paired with health benefits among consumers. Also, the rising demand for gluten-free sourdough products and fermented foods boosts the sourdough market growth.

Market Dynamics: Increasing preference for gluten-free sourdough products

The sourdough industries have benefited from the rise in popularity of gluten-free products as a result of rising gluten intolerance across the world. Studies suggest that 0.5-6% of the global population may suffer from gluten intolerance condition. Consumers with gluten gastrointestinal allergies were found to be the largest group, followed by celiac disease sufferers and gluten skin allergy sufferers. Also, according to the Mayo Clinic, 3.1 million Americans are switching to a gluten-free diet, with 72 percent of them being people without celiac disease. There is also a group of people ditching gluten without a celiac diagnosis owing to join the trend of gluten-free consumption. Celiac disease affects 1% of healthy, average Americans. That means at least 3 million people in the country are living with celiac disease-97% of them are undiagnosed. Furthermore, with consumers becoming increasingly aware about gluten sensitivity or wheat allergy, they are consciously limiting the gluten intake in their diet, and are preferring gluten-free products. Bread being a staple food in several parts of the world, demand for gluten-free bread is anticipated to grow. As sourdough is gluten-free, the consumption of its products is growing at a rapid pace.

Moreover, growing demand for clean-label products that contain fewer artificial ingredients and more natural ingredients is projected to offer lucrative growth opportunity to the market of sourdough. Clean-label products offer transparency with respect to the manufacturing process and the use of ingredients in products. Therefore, shifting consumers' preference towards the clean-label product is projected to propel the market growth of sourdough over the forecast period.

On the other hand, increasing penetration of commercial sourdough in which high quantities of baker's yeast is used to quicken time of fermentation and make sure consistency. These products only mimic sourdough taste but do not offer its beneficial properties. Commercial sourdough can impart bad effects on the health of people. This factor is projected to hinder the market growth of sourdough over the forecast period.

Market Segmentation: Type III is the most extensively employed sourdough variant for commercial production around the world

In terms of type, the type III segment is dominating the market and is estimated to grow at a CAGR of XX% during the forecast period. Type III sourdough products are widely preferred by industrial bakers due to their consistent quality and properties. These are often thought to be the best ingredients for imparting authentic flavor to baked products. Moreover, rising demand for dehydrated sourdough as a dehydrated version of sourdough (Type III) is the most used as a starter in the bakery industry. Dehydrated sourdough offers protection against microorganisms while protecting the important culture from heat damage. Moreover, dehydrated sourdough provides a cost-effective production of end-products. Therefore, the rising usage of dehydrated sourdough across the bakery industry is augmenting the segment growth.

On the other hand, unlike type II and type III segments, type I prevents the addition/incorporation of S. cerevisiae (baker's yeast) as a leaving agent. Type II sourdough is a type of industrial sourdough that requires strain adaptation during fermentation. This type of product (industrial bakery) is easily pumpable because it is also available in liquid form. Type II products have a pH of 3.5 or lower and can be stored or chilled for up to a week.

Bread emerged as the largest application segment in 2020 with a share of XX% in the global sourdough market. The segment is expected to grow at a steady rate throughout the forecast period to retain its dominant market position. Sourdough bread consists of better inherent properties in comparison with regular bread made using baker's yeast owing to the presence of lactic acid in the former.

Geographical Penetration: Europe is expected to dominate the global sourdough market with market revenue share of XX%

Over the past few years, the sale and the application of the sourdough bread in Europe has increased, with Britain being one of the largest users of the same. This can be validated with the fact that Tesco had sold 100,000 of the sourdough loaves a week in 2018, which suggests that this artisan bread has become mainstream in United Kingdom. Also, for an instance, in the last five years, Tesco had almost quadrupled its sourdough range to bring customers new varieties and meet demand in United Kingdom. Also, with the age-old breakfast and the brunch eating culture among the consumers in the country, this factor is enhancing the market for sourdough the country, as it is considered the best bread to be eaten for brunches. It is flavorsome, has a nicer texture and retains its structure perfectly when served with classic brunch foods like poached eggs, mashed avocado or roast tomatoes. Moreover, Tesco had also launched its first ever sourdough baguette in order to offer customers more choice at lunchtime. Germany is expected to grow with a CAGR of XX% during the forecast period as Germans have been traditionally known to consume sourdough bread that is made using wheat, spelt, and rye flours.

Competitive Landscape:

The sourdough market is highly competitive, with a large number of domestic and international players competing for market share and leading players using product innovation as a major strategic strategy. Puratos NV/SA, Boudin Bakery, Ernst Bocker GmbH & Co. KG, IREKS GmbH and GoodMills Group GmbH are some of the key players in the market. Sourdough manufacturers are focused on offering different flavors and varieties to their expand product portfolio. For instance, recently in 2020, a leading ingredient supplier, Dawn Foods, launched a sourdough donut mix. This product was especially launched in order to target bakery product manufacturers. According to the company the mix can be used in both sweet and savory offerings -jelly donuts, sourdough sweet rolls and honey butter-fried chicken sandwich rolls. The bakery product manufacturers are also contributing to this trend with the launch of new product ranges In April 2020 O'Hehirs Bakery in Letterkenny announced the launch of its new sourdough range under the brand name of OH! THE SOURDOUGH. In 2017, Puratos launched three new sourdough flavors at their expanded facility in Pennsauken. The three flavors were Sapore Adelia, Sapore Oracoloand and Softgrain Amber Grain Organic.

COVID-19 Impact: Global sourdough market is expected to witness positive impact owing to the pandemic

Since the outbreak of COVID-19, there has been a change in food consumption and purchasing preferences, including sourdough products. People are more likely to purchase bread and bakery products with high nutritional values due to extended lockdown periods, and therefore are opting for bakery products made with sourdough. The increasing demand for different types of bread and bakery products with a low GI score is helping drive the growth of the sourdough market during these uncertain times.

However, during the COVID-19 pandemic sales for the global sourdough industry are projected to decline. The COVID-19 outbreak has had an effect on the bakery industry as a whole. Due to the lockdown restrictions, sourdough production and manufacturing has declined drastically around the world. The overall sourdough market has also been affected by the closure of retail stores selling bakery products, limited raw material availability, labor shortages, and supply chain disruptions.

Why Purchase the Report?

  • Understand the current market scenario and viability of global sourdough market over the forecast period.
  • Visualize the composition of the global sourdough market in terms of type, application and distribution channel to identify major players, growth potential, and market strategies
  • Identify the key regulations prevailing in the market and understand their impact on the market over the forecast period
  • Understand the key business factors such as market competition, product pricing, new product developments, and patent filings pertaining in the market

What we offer?

  • PDF report with the most relevant analysis cogently put together after exhaustive qualitative interviews and in-depth market study.
  • Excel data sheet with valuable data points of the global sourdough market - Regional and Country level segmentation
  • Product mapping in excel for the key products of all major market players
  • Market Share Analysis covering business revenues ($) and revenue share (%) of key market players

Target Audience:

  • Sourdough Manufacturers
  • Bakery Ingredients Manufacturers
  • Industry Investors/Investment Bankers
  • Education & Research Institutes
  • Research Professionals

Table of Contents

1. Global Sourdough Market -Scope and Methodology

  • 1.1. Research Methodology
  • 1.2. Scope of the Market

2. Global Sourdough Market -Key Trends and Developments

3. Global Sourdough Market - Executive Summary

  • 3.1. Market Snippet by Type
  • 3.2. Market Snippet by Application

4. Global Sourdough Market - Market Dynamics

  • 4.1. Market impacting factors
    • 4.1.1. Drivers
    • 4.1.2. Restraints
    • 4.1.3. Opportunities
  • 4.2. Impact analysis

5. Global Sourdough Market - Industry Analysis

  • 5.1. Porter's five forces analysis
  • 5.2. Supply chain analysis
  • 5.3. Patent Analysis
  • 5.4. Regulatory Analysis

6. Global Sourdough Market - COVID-19 Analysis

  • 6.1. Analysis of Covid-19 on the Market
    • 6.1.1. Before COVID-19 Market Scenario
    • 6.1.2. Present COVID-19 Market Scenario
    • 6.1.3. After COVID-19 or Future Scenario
  • 6.2. Pricing Dynamics Amid Covid-19
  • 6.3. Demand-Supply Spectrum
  • 6.4. Government Initiatives Related to the Market During Pandemic
  • 6.5. Manufacturers Strategic Initiatives

7. Global Sourdough Market - By Type

  • 7.1. Introduction
    • 7.1.1. Market size analysis, and y-o-y growth analysis (%), By Type Segment
    • 7.1.2. Market attractiveness index, By Type Segment
  • 7.2. Type I*
    • 7.2.1. Introduction
    • 7.2.2. Market size analysis, US$ million, 2019-2028 and y-o-y growth analysis (%), 2020-2028
  • 7.3. Type II
  • 7.4. Type III

8. Global Sourdough Market - By Application

  • 8.1. Introduction
    • 8.1.1. Market size analysis, and y-o-y growth analysis (%), By Application Segment
    • 8.1.2. Market attractiveness index, By Application Segment
  • 8.2. Bread*
    • 8.2.1. Introduction
    • 8.2.2. Market size analysis, US$ million, 2019-2028 and y-o-y growth analysis (%), 2020-2028
  • 8.3. Cookies
  • 8.4. Cakes
  • 8.5. Waffles
  • 8.6. Pizza
  • 8.7. Others

9. Global Sourdough Market - By Distribution Channel

  • 9.1. Introduction
    • 9.1.1. Market size analysis, and y-o-y growth analysis (%), By Distribution Channel Segment
    • 9.1.2. Market attractiveness index, By Distribution Channel Segment
  • 9.2. Offline*
    • 9.2.1. Introduction
    • 9.2.2. Market size analysis, US$ million, 2019-2028 and y-o-y growth analysis (%), 2020-2028
  • 9.3. Online

10. Global Sourdough Market - By Region

  • 10.1. Introduction
    • 10.1.1. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Region
    • 10.1.2. Market Attractiveness Index, By Region
  • 10.2. North America
    • 10.2.1. Introduction
    • 10.2.2. Key region-specific dynamics
    • 10.2.3. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Type
    • 10.2.4. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Application
    • 10.2.5. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Distribution Channel
    • 10.2.6. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Country
      • 10.2.6.1. U.S.
      • 10.2.6.2. Canada
      • 10.2.6.3. Mexico
  • 10.3. Europe
    • 10.3.1. Introduction
    • 10.3.2. Key Region-Specific Dynamics
    • 10.3.3. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Type
    • 10.3.4. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Application
    • 10.3.5. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Distribution Channel
    • 10.3.6. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Country
      • 10.3.6.1. Germany
      • 10.3.6.2. U.K.
      • 10.3.6.3. France
      • 10.3.6.4. Italy
      • 10.3.6.5. Spain
      • 10.3.6.6. Rest of Europe
  • 10.4. South America
    • 10.4.1. Introduction
    • 10.4.2. Key Region-Specific Dynamics
    • 10.4.3. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Type
    • 10.4.4. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Application
    • 10.4.5. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Distribution Channel
    • 10.4.6. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Country
      • 10.4.6.1. Brazil
      • 10.4.6.2. Argentina
      • 10.4.6.3. Rest of South America
  • 10.5. Asia Pacific
    • 10.5.1. Introduction
    • 10.5.2. Key Region-Specific Dynamics
    • 10.5.3. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Type
    • 10.5.4. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Application
    • 10.5.5. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Distribution Channel
    • 10.5.6. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Country
      • 10.5.6.1. China
      • 10.5.6.2. India
      • 10.5.6.3. Japan
      • 10.5.6.4. Australia
      • 10.5.6.5. Rest of Asia Pacific
  • 10.6. Middle East and Africa
    • 10.6.1. Introduction
    • 10.6.2. Key Region-Specific Dynamics
    • 10.6.3. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Type
    • 10.6.4. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Application
    • 10.6.5. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Distribution Channel

11. Global Sourdough Market - Competitive Landscape

  • 11.1. Competitive scenario
  • 11.2. Competitor strategy analysis
  • 11.3. Comparative type portfolio analysis
  • 11.4. Market positioning/share analysis
  • 11.5. Mergers and acquisitions analysis

12. Company Profiles

  • 12.1. Ernst Bocker GmbH & Co. KG*
    • 12.1.1. Company Overview
    • 12.1.2. Type Portfolio and Description
    • 12.1.3. Key Highlights
    • 12.1.4. Financial Overview
  • 12.2. IREKS GmbH
  • 12.3. GoodMills Group GmbH
  • 12.4. Lesaffre
  • 12.5. Puratos NV/SA
  • 12.6. Boudin Bakery
  • 12.7. Truckee Sourdough Company
  • 12.8. Alpha Baking Company, Inc.
  • 12.9. Morabito Baking Co.
  • 12.10. Josey Baker Bread

13. Global Sourdough Market - Premium Insights

14. Global Sourdough Market - DataM

  • 14.1. Appendix
  • 14.2. About us and services
  • 14.3. Contact us