Sourdough Market Research Report - Global Forecast till 2030

Sourdough Market Research Report: By Type (Type I, Type II, and Type III), Ingredients (Wheat, Rye, Oats, Barley, and Others), Application (Bread & Buns, Pizza, Cakes, and Others), and Region (North America, Europe, Asia-Pacific, and Rest of the World)—Forecast till 2030

ID: MRFR/F-B & N/1291-HCR | September 2022 | Region: Global | 110 pages

Impact of COVID-19 on the Global Sourdough Market


The advent of the global pandemic has resulted in creating a global crisis across the world. Impacting over 195 countries, the pandemic has already created an economic backdrop worldwide and is deemed to create a chaotic environment, thereby resulting in a global rescission. With the rapidly rising number of cases, the global sourdough market has been affected in many ways. Few COVID-19 impacts on the global sourdough market have been discussed below:


Sourdough products are made by fermenting dough using naturally occurring lactobacilli and yeast. Sourdough products made from sourdough bread have a more prominent sour taste due to the lactic acid produced by the lactobacilli.  According to MRFR analysis, the sale for the global sourdough market is expected to decrease amid the COVID-19 pandemic and the next couple of months after the situation stabilizes. The outbreak of COVID-19 has impacted the overall bakery industry. With lockdown restrictions, the production and manufacturing of sourdough across the world have dramatically decreased. Additionally, the closure of retail stores selling bakery products, limited availability of raw materials, unavailability of labor, and supply chain disruptions have negatively affected the overall sourdough market.


Additionally, the outbreak of COVID-19 has witnessed a shift in consumption and buying preference for food products, including sourdough products. Due to extended lockdown periods, people are more inclined towards purchasing bread and bakery products with high nutritional values and hence are opting for bakery products made using sourdough. The increasing demand for different types of bread and bakery products with a low GI score is helping drive the growth of the sourdough market during these uncertain times. Additionally, the COVID-19 outbreak has caused a shift in consumer buying preferences for bakery products from store-based channels such as convenience stores, supermarkets & hypermarkets to online e-commerce channels. The closure of retail stores has forced consumers to opt for online channels. However, the lack of adequate stocks in e-commerce channels due to low production capacities and movement restrictions amidst the COVID-19 outbreak is hampering the growth of the sourdough market.


Although the demand for sourdough has increased during the COVID-19 outbreak due to consumer inclination towards healthy and nutritious foods, the lockdown restriction, closure of retail stores, and the lack of availability of adequate stocks are some of the issues that are likely to restrain the growth of the global sourdough market in next couple of months.