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The sourdough market size is forecast to increase by USD 2.57 billion at a CAGR of 10.03% between 2023 and 2028. The market is experiencing significant growth due to the rising demand for digestible and nutritious baked goods. One of the primary growth drivers is the increasing demand for gluten-free products, as consumers seek healthier alternatives to traditional bread. The functional benefits of sourdough, including improved digestibility and a lower glycemic index, align with dietary needs, particularly for those with gluten sensitivities. Sourdough's nutritional advantages, such as increased mineral bioavailability, add to its appeal. The market is witnessing increased sales of private-label sourdough, driven by consumer preference for artisanal and authentic products. However, the high price point and shorter shelf life pose challenges for market growth. pizza is a notable application area for sourdough, as its unique texture and taste enhance the overall dining experience.
1 Executive Summary
2 Market Landscape
3 Market Sizing
4 Historic Market Size
5 Five Forces Analysis
6 Market Segmentation by Application
7 Customer Landscape
8 Geographic Landscape
9 Drivers, Challenges, and Opportunity/Restraints
10 Competitive Landscape
11 Competitive Analysis
12 Appendix
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