Ezekiel Bread Market is set for lucrative growth during 2021-2031

Global Ezekiel Bread report from Global Insight Services is the single authoritative source of intelligence on Ezekiel Bread market. The report will provide you with analysis of impact of latest market disruptions such as Russia-Ukraine war and Covid-19 on the market. Report provides qualitative analysis of the market using various frameworks such as Porters’ and PESTLE analysis. Report includes in-depth segmentation and market size data by categories, product types, applications, and geographies. Report also includes comprehensive analysis of key issues, trends and drivers, restraints and challenges, competitive landscape, as well as recent events such as M&A activities in the market.

Ezekiel bread is a type of bread that is made from sprouted grains. The grains are soaked in water for a period of time, and then they are ground into flour. This flour is then used to make the bread. The bread gets its name from the Bible verse Ezekiel 4:9, which says, “Take also unto thee wheat, and barley, and beans, and lentils, and millet, and spelt, and put them in one vessel, and make thee bread thereof.”

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Market Segments

The Ezekiel Bread market report is bifurcated on the basis of type, nature, distribution channel, and region. On the basis of type, it is segmented into sprouted wheat, sprouted barley, malted barley, and others. Based on nature, it is analyzed across organic and conventional. By distribution channel, it is categorized into offline and online. Region-wise, it is studied across North America, Europe, Asia-Pacific, and the rest of the World.

Key Player

The Ezekiel Bread market report includes players such as Food for Life, Allied Bakeries, Silver Hills Bakery, ShaSha Bread Co., Alvarado Street Bakery, Rainbows Health Food, Pepperidge Farm, Panera Bread, Oasis Bread, and, Berlin Natural Bakery.

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Key Trends

There are a few key trends in Ezekiel Bread technology. One is the use of sprouted grains. This means that the grains are soaked in water until they sprout, and then they are ground into flour. This results in a bread that is more nutrient-dense and easier to digest.

Another trend is the use of alternative flours. This includes flours made from nuts, seeds, and even beans. These alternative flours add more nutrients and fiber to the bread, and they can often be used to replace some of the wheat flour in the recipe.

Finally, many bakers are now using ancient grains. These are grains that have been around for centuries and have not been hybridized or modified like many of the grains we eat today. Ancient grains are often more nutritious and easier to digest, and they add a unique flavor to the bread.

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