Sourdough Companies
Sourdough is a traditional bread made through natural fermentation. The dough relies on wild yeast and lactic acid bacteria, resulting in a distinctive tangy flavor and characteristic chewy texture
Sourdough is a traditional bread made through natural fermentation. The dough relies on wild yeast and lactic acid bacteria, resulting in a distinctive tangy flavor and characteristic chewy texture
The Sourdough Market is a distinctive segment within the bakery industry, fueled by the growing consumer preference for artisanal, natural, and flavorful baked goods. A thorough examination of the competitive landscape involves scrutinizing key players, their strategies, market share determinants, emerging companies, industry trends, investment patterns, and recent developments in 2023.
Key Players:
Puratos Group
Ireks GmbH
Ernst Böcker GmbH & Co. KG
Lesaffre Group.
Philibert
Alpha Baking Co. Inc.
Sourdough & Co.
Mount Sourdough Co.
Pan’Artisan
Speciality Breads Ltd.
Strategies Adopted:
Strategies adopted by key players in the Sourdough Market involve a mix of product diversification, market expansion, and sustainability initiatives. Product diversification includes the introduction of a wide range of sourdough variants, catering to different tastes and preferences. Market expansion entails penetrating new geographical regions and collaborating with bakeries to incorporate sourdough into a variety of baked goods. Sustainability initiatives focus on responsible sourcing of raw materials, emphasizing organic and non-GMO ingredients, and adopting eco-friendly production practices.
Market Share Analysis:
Market share analysis in the Sourdough Market is influenced by factors such as product quality, supply chain efficiency, and consumer trust. Companies that consistently deliver high-quality sourdough products, ensuring authentic flavors and textures, are positioned to capture a larger market share. Supply chain efficiency, encompassing timely production and distribution, contributes to meeting the demand for fresh and consistent sourdough. Building and maintaining consumer trust through transparent labeling, sustainable practices, and adherence to quality standards play a crucial role in sustaining market share.
New and Emerging Companies:
The Sourdough Market is witnessing the emergence of new and innovative entrants that focus on niche segments, such as gluten-free or ancient grain-based sourdough. Startups like Wild Culture Sourdough and The Perfect Loaf are gaining traction by offering unique sourdough experiences and tapping into the growing demand for healthier and specialty bread options. These emerging companies often leverage digital platforms and direct-to-consumer models to reach a broader audience and differentiate themselves from traditional players.
Industry Trends:
In 2023, industry news and investment trends in the Sourdough Market highlight the rise of e-commerce platforms for sourdough products and a focus on clean label and health-oriented offerings. Key players are increasingly investing in digital platforms, enhancing online visibility, and directly engaging with consumers. Clean label trends involve a commitment to using natural and minimally processed ingredients, catering to the health-conscious consumer. Additionally, there is an increased emphasis on fortifying sourdough products with functional ingredients, such as whole grains and seeds, aligning with the broader health and wellness movement.
Competitive Scenario:
The overall competitive scenario in the Sourdough Market is characterized by a balance between established manufacturers and dynamic newcomers. Leading players maintain their market dominance through a combination of extensive product portfolios, innovation in formulations, and robust distribution networks. Emerging companies disrupt the market by focusing on specific niches, introducing novel sourdough variants, and leveraging digital platforms to connect directly with consumers.
Recent Development
A significant development in 2023 is the announcement by Puratos regarding its investment in a new sourdough research and innovation center. This facility aims to advance sourdough technology, develop new applications, and provide technical support to the baking industry. Such strategic investments underscore the industry's commitment to continuous innovation, improving product quality, and addressing evolving consumer preferences for authentic and diverse sourdough experiences.
Sourdough Market Size was valued at USD 2.9 billion in 2021. The Sourdough market industry is projected to grow from USD 1.98 Billion in 2024 to USD 5.36769761 billion by 2030, exhibiting a compound annual growth rate (CAGR) of 8.00% during the forecast period (2024 - 2030). Rising consumer demand for healthier, tastier, and more natural baked products has renewed the success of conventional production over the years are the key market drivers enhancing the market growth.
Source: Secondary Research, Primary Research, MRFR Database and Analyst Review
Sourdough-based baked goods are considered to be a healthier alternative to regular dough baked goods. These products are easier to digest, unlike those made from regular dough. In addition, the presence of other important nutrients such as folic acid, magnesium, iron, B vitamins, and zinc make these products easier to digest. Therefore, it become the preferred choice of consumers due to its health benefits.
Further, Increased production of fermented products is also driving the industry. Against this backdrop, the sector is fueled by the rapid growth of craft breweries focused on offering digestive health products. It is likely to expand in the coming years, fueled by food trends that should. There is a growing demand for healthy, naturally baked products.
The COVID-19 pandemic has increased consumer awareness of nutrition, health and wellness. Various awareness campaigns by government agencies, NGOs and companies are expected to increase consumer understanding of the nutritional benefits of baked goods and boost the market growth. The outbreak of the pandemic has also increased awareness of the benefits of vegan and gluten-free baked goods, which is expected to drive market growth in the post-COVID era. demand gluten-free diets products cater to millions of people and those with medical needs ranging from celiac disease to gluten intolerance. Benefits associated with gluten-free products such as manage celiac disease and improve health, its ability to promote healthy digestion, maintain a high fiber composition, and preserve freshness will primarily support the growth of the market. With the increasing focus on outdoor games and healthy lifestyles, an increasing number of athletes around the world are adopting a gluten-free diet to improve their performance, further supporting the growth of the market.
The Sourdough market segmentation, based on type, includes Type I, Type II, and Type III. Type I dough is typically firm and have a pH in the range of 3.8-4.5. Type I eliminates the addition/incorporation of S. cerevisiae (baker’s yeast) in the form of a leaving agent, unlike that of type II and type III segments. The Type III Sourdough segment held the majority share in 2021 in respect to the Sourdough market revenue. This is primarily owing to the consistent quality/property and it is also considered to be the most advantageous substances to introduce authentic taste to baked products. Rising demand for dehydrated sourdough as a dehydrated version of sourdough (Type III) is the most used as a starter in the bakery industry. Dehydrated sourdough offers protection against microorganisms while protecting the important culture from heat damage. Moreover, dehydrated sourdough provides a cost-effective production of end-products.
The Sourdough market segmentation, based on Ingredients, includes Wheat, Rye, Oats, Barley, and Others. The wheat ingredients segment dominated the market in 2021 and is projected to be the faster-growing segment during the forecast period, 2022-2030. This is due to the presence of abundant native and ancient varieties of wheat that are high in nutrition and flavor.
The Sourdough market data has been bifurcated by application into bread & buns, pizza, cakes, and others. The bread & buns segment dominated the market in 2021 and is projected to be the faster-growing segment during the forecast period, 2022-2030. Sourdough bread consists of better inherent properties in comparison with regular bread made using baker’s yeast owing to the presence of lactic acid in the former.
January 2023: Pizza Punks, a Scottish restaurant announced that it is giving two diners the chance to win a free supply of pizza with unlimited toppings for a whole year. This initiative has further broadened the growth opportunity for the Sourdough industry.
Figure 2: Sourdough Market, by Application, 2021 & 2030 (USD Billion)Source: Secondary Research, Primary Research, MRFR Database and Analyst Review
Additionally, Pizza emerged as the second-largest segment in 2021. The demand for sourdough pizza is driven by increasing consumer receptivity to new flavors. Furthermore, rising R&D investments by prominent restaurant chains in the pizza industry, including Pizza Hut, has contributed positively to the growth of the segment. The segment is anticipated to grow at the fastest rate over the forecast period owing to its rising consumption in Europe.
By Region, the study provides the market insights into North America, Europe, Asia-Pacific and Rest of the World. Europe Sourdough market accounted for USD 1.24 billion in 2021 and is expected to exhibit a significant CAGR growth during the study period. This is attributed to the strong performance of bread and pastries in the European region demonstrates that shoppers are looking for variety to meet their needs for various meals and snacks throughout the day across the region.
Further, the major countries studied in the market report are: The U.S, Canada, Germany, France, UK, Italy, Spain, China, Japan, India, Australia, South Korea, and Brazil.
Figure 3: SOURDOUGH MARKET SHARE BY REGION 2021 (%)Source: Secondary Research, Primary Research, MRFR Database and Analyst Review
North America Sourdough market accounts for the second-largest market share due to the he number of individuals with celiac disease has increasingly more dominantly, and increase use of gluten-free products including baked good prepared with sourdough are expected to increase demand of the market. Further, the U.S. Sourdough market held the largest market share in the North American region.
The Asia-Pacific Sourdough Market is expected to grow at the fastest CAGR from 2022 to 2030. This is due to growing demand for baked products that are free of chemicals and preservatives, putting sourdough-based products in the spotlight. One of the primary reasons for increasing product demand is the availability of raw resources in abundance in Asia Pacific Moreover, China Sourdough market held the largest market share, and the India Sourdough market was the fastest growing market in the Asia-Pacific region
Major market players are spending a lot of money on R&D to increase their product lines, which will help the Sourdough market grow even more. Market participants are also taking a range of strategic initiatives to grow their worldwide footprint, with key market developments such as new product launches, contractual agreements, mergers and acquisitions, increased investments, and collaboration with other organizations. Competitors in the Sourdough industry must offer healthy items to expand and survive in an increasingly competitive and rising market environment.
One of the primary business strategies adopted by manufacturers in the Sourdough industry to benefit clients and expand the market sector is to manufacture technology applied for their production. In recent years, Sourdough industry has provided products with some of the most significant benefits. The Sourdough market major player such as Puratos Group, Ireks GmbH, Ernst Böcker GmbH & Co. KG, Lesaffre Group, Philibert, Alpha Baking Co. Inc., and others are working to expand the market demand by investing in research and development activities.
Puratos Group is a company that operates in the Food & Beverages industry. It is an international food manufacturing group. The group uses raw materials and application expertise to supplying ingredients to bakers, pastry chefs and chocolatiers. In July 2021, Puratos UK launched British-made living sourdough to help bakers meet current and future tastes and needs of consumers. According to the manufacturer, the new liquid sourdough will be made at the Puratos factory in Simonswood, Merseyside. Gluten-free and made with flours milled in the UK, the product can be developed to meet individual customers’ needs.
Also, Lesaffre Group is one of the player in the fermentation of microorganisms (yeasts, bacterias) for baking, taste, healthcare & biotechnology. Its businesses consists of baking, food taste & pleasure, healthcare and industrial biotechnology. In October 2022, Lesaffre introduced the Livendo 2in1 rustic sourdough, a brand-new, cutting-edge solution. It contains ingredients with specific effects for dough improvement and selected flavors stemming from fermentation for better tastes.
Sourdough Industry Developments
August 2021: IREKS Group partnered with MONDO LIEVITO MADRE company in Italy to expand its expertise in producing sourdough. The company aims to work together to create innovative sourdoughs for making bread, morning goods, pizza, and confectionery.
March 2021: Philibert Savours, a leading French player in liquid and dehydrated sourdoughs for professional bread and pastry bakers, announced an investment of EUR 15 million to build a new factory at Crottet, in the Ain, near the Swiss border.
Sourdough Market Highlights:
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