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Use of sourdough in Turkey and around the world

12 September 20224 min reading

“A healthy and balanced diet is one of the primary concerns of many consumers in many countries. Today, consumers care more about what their food is made of and how it affects their health. Bread, which is the most critical link of the food chain, plays a significant role in maintaining our health. Therefore, it would not be wrong to say that the quality and content of the bread we consume has a direct impact on our health. One of the most notable factors improving the popularity and consumption of sourdough bread, which dates back to ancient times, is consumers' increasing awareness about healthy eating, and its flavor, enhanced during the long fermentation process, which makes it more preferable.”

Going a long way back in history, sourdough bread is not a new concept for consumers. However, we witness that its use has decreased in the industrialized world over time. The number of shops selling sourdough bread is increasing by day thanks to the growing consumer demand for a healthy diet in recent years as an effect of the pandemic.

Turkish baked goods market is growing with each passing day. While standard products used to dominate the market, they have recently been replaced by product diversity due to changes in the consumer trends and the increase in the number of global companies in the market. Such global companies in the market, especially Horeca, produce innovative products and solutions to meet the needs in the chain market channel, offering a wide range of solutions for their customers and consumers.  

SIZE OF SOURDOUGH MARKET IN TURKEY

Although the size of the sourdough bread market cannot be indicated with an exact figure, we can say that it will grow gradually and gain momentum, considering the consumer trends and customer requests. Availability of the sourdough bread will not only be limited to traditional bakeries, it will also be on the shelves of supermarkets and discount markets, as well as the menus of cafes and restaurants.

HEALTHY DIET AND USE OF SOURDOUGH

A healthy and balanced diet is one of the primary concerns of many consumers in many countries. Today, consumers care more about what their food is made of and how it affects their health. Bread, which is the most critical link of the food chain, plays a significant role in maintaining our health. Therefore, it would not be wrong to say that the quality and content of the bread we consume has a direct impact on our health. One of the most notable factors improving the popularity and consumption of sourdough bread, which dates back to ancient times, is consumers' increasing awareness about healthy eating, and its flavor, enhanced during the long fermentation process, which makes it more preferable. 


What makes sourdough bread so distinctive is its long fermentation process. Fermentation gives bread a unique aroma, flavor, volume and texture. It also enhances the digestibility of the bread. In addition, fermentation improves the bioavailability of micronutrients such as calcium, potassium, magnesium, iron, zinc and phosphorus. Lactic acid bacteria generated during the production of sourdough bread are not strangers to us as they are also found in products such as yogurt and kefir.

Organic acids formed during the fermentation process slow down the digestion rate of starch, lowering the glycemic index of sourdough bread. As is known, foods with low glycemic index have a number of health benefits. 

• Ensures a better blood glucose monitoring in diabetic people.

• Helps with the treatment of reactive hypoglycemia and impaired glucose tolerance observed on the way to diabetes.

• Food with low glycemic index and load help people feel sated for a longer time.

EMERGING SOURDOUGH MARKETS

We can say that increased consumer demand for healthier, tastier and natural products will positively affect the global sourdough market. Such increase will be more evident in countries that are pioneers in healthy nutrition, and Europe and North America will remain the leading regions in the market.  In Europe, the sourdough market is growing every year in Germany, France, Italy, and Spain. Germany, in particular, is considered to be one of the countries with the largest consumer market for sourdough products. Indeed, improved trend of healthy eating will pave the way for the growth of the sourdough bread market in Turkey.  Market growth will not only be fueled by bread but also by the increased use of other baked goods such as crackers, pizza, cakes, and buns.


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