North America Sour dough market, by starter culture is estimated to be at USD 1,176 million

North America Sour dough market statistical report published by Market Research future contains a brief overview of Sour dough market size by starter culture. The market has been segmented on the basis of starter culture including Type I (Lactobacillus sanfranciscensis), Type II (Saccharomyces cerevisiae) and Type III (Pediococcus pentosaceus, Lactobacillus plantarum, L. brevis).

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North America Sour dough market, by starter culture is estimated to be at USD 1,176 million and is projected to grow at a CAGR of 3.95% during the period 2016-2022.
The sourdough market is driven due to rising demand from consumer‘s demands for bread of superior quality and free of chemical additives. There is high demand for also for nutritional valued sourdough products, which in short has increased the growth of this market in North America. Due to urbanization, people tend to prefer western food over traditional food. There is an increasingly demand for the sourdough pizza, as it is considered healthy alternative when compared to other pizzas

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The report analysis the sour dough market and presents efficient data of production for 2011 to 2016, along with forecast till 2022.
The report provides a market overview on sour dough and its supply concentration. Additionally, the report provides the market size projections for the coming years.
Research Methodology: Initially, secondary data analysis is done using data sources from internal published reports and internal existing primary records. The secondary data obtained was later validated by primary research with discussions with KOLs (Key Opinion Leaders) in the sour dough market. The overall primary and secondary data was triangulated to reach the final findings.

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