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3. Market Leaders: Puratos (Belgium), IREKS GMBH (Germany), Lallemand Inc. (Canada), Lesaffre (France), Goodmills (Austria) are Increasing their Respective Market Shares Steadily through Expansion and New Product Launches in Sourdough Market

According to MarketsandMarkets, the Sourdough market is projected to reach USD 3.5 billion by 2028 from USD 2.3 billion by 2023, at a CAGR of 9.0% during the forecast period in terms of value. Sourdough bread is a type of bread made using a fermented dough starter that contains naturally occurring yeasts and lactobacilli bacteria. Sourdough, a fermented dough starter, finds versatile applications across various food categories. There are different types of Sourdough used for various purposes, including Type I, Type II, and Type III sourdough. For instance, Sourdough is a versatile ingredient used in baking bread, buns, cookies, cakes, and pizza, among other applications. It provides a tangy flavor, improves texture, and enhances shelf life. Ingredients like Wheat, barley, and oats are commonly used in sourdough recipes. The growing trend towards artisanal, preservative-free, and naturally fermented products has fueled the increasing demand for sourdough in the market.

Key players in this market include Puratos (Belgium), IREKS GMBH (Germany), Lallemand Inc. (Canada), Lesaffre (France),  BOUDIN BAKERY (US), Goodmills (Austria), and Bake With Brolite (US). In the past few years, the companies have adopted strategies such as expansion and product launches to strengthen their Sourdough market presence.

To know about the assumptions considered for the study download the pdf brochure

Puratos is an international group that operates in the bakery, patisserie, chocolate, and health & well-being sectors. Puratos serves customers in over 100 countries around the world, catering to artisans, retailers, and industrial and food service companies. With a global presence, Puratos operates across various segments of the food industry, offering a full range of products and services. Their expertise encompasses bakery products, patisserie creations, and chocolate applications. They work closely with their customers to meet their specific needs and enable them to thrive in their respective markets.

In the sourdough market, Puratos offers innovative food ingredients and services to support businesses in the bakery segment. Sourdough is one of the key areas of focus for Puratos, alongside their offerings in patisserie, chocolate, and health & well-being. The company leverages its expertise and experience gathered from diverse food cultures worldwide to develop new opportunities and solutions for its customers.

IREKS is an internationally operating family company serving customers in 90 countries worldwide. The company operates in multiple business divisions, including baking ingredients, agricultural trade, malts for brewing, flavorings, confectionery products, and ice cream.

In the baking ingredients division, IREKS produces high-quality ingredients for bread, rolls, and confectionery baked goods. This includes a range of sourdough products, which are used as natural leavening agents to enhance flavor, texture, and shelf life. IREKS offers sourdoughs that are precisely tailored to the requirements of bakeries and their customers, providing them with the necessary support and expertise. The company serves customers in over 90 countries, ensuring a global reach for its sourdough products. The company's international expertise and network of locations in 24 countries allow them to be close to their customers and recognize emerging trends. This suggests that IREKS is likely to have a substantial presence in the sourdough market across various regions.

Lallemand, a privately held Canadian company, specializes in the development, production, and marketing of yeasts, bacteria, and their derivatives. With a diverse range of microbiological solutions, Lallemand serves various industries, including human and animal health, nutrition, baking, enology, brewing, food ingredients, probiotics, and biofuels. The company's Baking Yeast business unit focuses specifically on providing yeast solutions for bakery applications, including sourdough production. Lallemand's extensive bank of genetically identified strains allows them to offer precise microorganisms tailored to meet the unique requirements of sourdough fermentation. Lallemand's microbial solutions can enhance and optimize the natural fermentation process in sourdough production. By providing specific strains of yeasts and bacteria, Lallemand assists bakeries in achieving the desired flavor, texture, and extended shelf-life characteristic of high-quality sourdough bread. Lallemand serves customers across numerous countries, spanning North America, Europe, Asia, South America, and Africa. The company's presence enables them to meet the diverse needs of the global sourdough market.

Related Reports:

Sourdough Market by Type (Type I, Type II and Type III), Application (Bread & Buns, Cookies, Cakes, Pizza), Ingredients (Wheat, Barley, and Oats), and Region (North America, Europe, APAC, South America, RoW) - Global Forecast to 2028

Contact:
Mr. Aashish Mehra
MarketsandMarkets™ INC.
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