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The sourdough market in North America is experiencing dynamic shifts influenced by changing consumer preferences, a renewed interest in artisanal and traditional baking, and a growing demand for healthier and natural food options. There exists a variation of bread referred to as sour dough which has been produced with naturally occurring bacteria called lactobacilli along with yeast, and has found extensive admiration for its taste, deglutent nature, and possible health benefits. An essential contributor as to why this market is growing so rapidly is the nature of consumer desire for natural, artisanal food encounters. The consumerism demands for bread has become unique and of high quality; this is why, the traditional sourdough comes in with the natural fermentation process making them attractive to people who wish to have something entirely different from the mass-produced and processed bread products.
Diversification of bread preferences has majorly changed the sourdough Besides the classic and traditional shape, sourdough flourishes in various bread and bakery products as baguettes, rolls, and their younger siblings sweet baked products. The versatility of this allows manufacturers to be able to serve more consumers and this contributes to the market growth of the sourdough.
The health and wellness surge is also another critical Driver of the sourdough market dynamics. Sourdough fermentation has been linked with some of the presumed health benefits, some of which include increased nutrient bioavailability, reduced gluten contents and improved digestibility. Consumers now prefer products that are natural and healthy since most of the market is health minded and hence source dough that has a peculiar fermentation process relishes a position it can benefit from in the market because the majority are looking for an alternative to conventional bread.
In the sourdough market, the dynamics of competence are composed of artisans, local bakeries and larger commercial players. Small-scale artisanal bakeries, as contrasted with larger manufacturers, tend to highlight the established and age-old baking processes. This is mostly with an aim of responding to the ever-increasing desire to buy sourdough. In the market, innovation is present as companies introduce new flavours, variances and packaging formulas to attract the consumer’s attention and to be distinctive from other producers.
The dynamics of the sourdough market are largely shaped by consumer education. Manufacturers actively engage in marketing efforts to communicate the unique characteristics of sourdough, including its natural fermentation process, distinct taste profile, and potential health benefits. Educating consumers about the artistry and craftsmanship involved in sourdough production fosters appreciation and encourages the exploration of different sourdough varieties and applications.
Sourdough Market Highlights:
Global Sourdough Market Overview
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 Market Trends
- Sourdough baked goods are healthy and easy to digest which boosts market growth
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.
Sourdough Market Segment Insights
Sourdough Type Insights
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.
Sourdough Ingredients Insights
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.
Sourdough Application Insights
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.
Sourdough Regional Insights
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
Sourdough Key Market Players & Competitive Insights
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.
Key Companies in the Sourdough market includes
- 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.
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 Segmentation
Sourdough Type Outlook
- Type I
- Type II
- Type III
Sourdough Ingredients Outlook
- Wheat
- Rye
- Oats
- Barley
- Others
Sourdough Application Outlook
- Bread & Buns
- Pizza
- Cakes
- Others
Sourdough Regional Outlook
- North America
- US
- Canada
- Europe
- Germany
- France
- UK
- Italy
- Spain
- Rest of Europe
- Asia-Pacific
- China
- Japan
- India
- Australia
- South Korea
- Australia
- Rest of Asia-Pacific
- Rest of the World
- Middle East
- Africa
- Latin America
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