TRENDS Sourdough Time-tested sourdough gains favor in a market looking for healthier options. by Nico Roesler S Sourdough may still conjure up images and aromas of San Francisco bakeries, but the Bay-area's famous bread has made fans around the world for reasons beyond its signature flavor notes. Baking companies have realized the potential of sourdough in recent years as a way to differentiate themselves. According to Mordor Intelligence, the global sourdough market is forecast to register a compound annual growth rate of about 6.9% through 2023. The surge in popularity of fermented products may also feed the growth of sourdough. From craft breweries to the proliferation of kombucha products and a focus on digestive health, sourdough has an opportu- nity to capture those same consumers but with bread. Artisan-style sourdough The fermentation process necessary to make this breads offer a premium bread blends two significant food trends: the demand look for retail. ©Mike - stock.adobe.com for natural products and health benefits. Fermentation naturally provides a clean label without the need for artificial additives and preservatives. According to a 2017 survey commissioned by research firm Ingredient Communications, 73% of consumers said they are willing to pay more at retail for products made with ingredients they trust and recognize. Fermentation's health-related benefits are also widely accepted as these types of foods contain enzymes, omega-3 fatty acids, probiotics and vitamin B. www.bakingandsnack.com / February 2019 Baking & Snack 63http://www.bakingandsnack.com