Sourdough Market Size

Sourdough Market Size Snapshot

Note – Market size depicts the revenue generated over the financial year

The Sourdough Market is estimated to be worth $3,156,394,909,933 by 2024, which is projected to rise to $ 6,900,093,399 by 2032. It is expected to register a CAGR of 10.27% from 2017 to 2032. The rising preference for artisanal and organic products is expected to propel this growth. The demand for naturally fermented products, which are easy to digest and have a lower glycemic index, is increasing as consumers become more health-conscious. The technological advancements in baking processes and the rising e-commerce platforms are also expected to drive this growth. Product innovations, such as the use of natural ingredients and improved fermentation processes, are expected to increase the product’s quality and diversity, thus attracting a wider customer base. The key players in the sourdough market, such as the King Arthur Baking Company and Boudin Bakery, are investing in research and development to enhance their market share. These players are also collaborating with health-focused brands and introducing new sourdough products to further drive the market.

Regional Market Size

Regional Deep Dive

The Sourdough Bread market is growing dynamically in many regions, due to the increasing demand for artisanal and health-conscious products. North America is driving this trend through its focus on clean labeling and organic ingredients. Europe, on the other hand, is a traditional stronghold for sourdough bread, with a long history of baking. In Asia-Pacific, the growing interest in Western baking methods is resulting in rising sourdough consumption. In the Middle East and Africa, sourdough is gaining popularity through fusion with local flavors. Latin America is also exploring sourdough bread as part of its diverse culinary heritage. Each region has its own opportunities and challenges, depending on cultural preferences, economic conditions, and regulatory frameworks.

North America

• In the United States the demand for sour-dough bread has been growing, especially for breads made with whole-grain flour and organic ingredients. King Arthur’s Bakery has led the way in the promotion of these products.
• In the field of sourdough bread, Bread Alone has made a great contribution to the development of natural fermentation and the introduction of gluten-free products.
• The market is also being affected by changes in legislation governing labelling and health claims. The increasing demand for transparency in the sourcing and production of food products is leading companies to adapt their marketing strategies.

Europe

• The sourdough culture is centred in Europe, where, for example, Germany and Italy have a long-established tradition of sourdough baking, which is now being revived by artisanal bakeries such as Poilâne in France.
• The European Union, by its system of Protected Denomination of Origin, is preserving the sourdoughs of the various regions.
• In Europe, the trend towards a more eco-friendly production is becoming the rule, with many bakeries using local raw materials and avoiding food waste, which is attractive to consumers who are concerned about the environment.

Asia-Pacific

• Western cooking is gaining in popularity in Japan and Korea. Some bakeries have even begun to experiment with the sourdough starter, adding local ingredients such as green tea.
• In the field of sourdough bread, the most recent development is the collaboration between local chefs and international sourdough experts, such as the Sourdough School in Australia, which aims to educate consumers about the advantages of sourdough.
• A rise in e-commerce has increased the availability of artisanal sourdoughs, and small bakers have been able to reach a wider audience and satisfy the growing demand for special breads.

MEA

• It is not surprising that a trend towards the use of local ingredients such as zaatar and sumac is emerging in the Middle East. Baker & Spice in Dubai is a prime example of this.
• There is a growing demand for the food of other countries, especially for sourdough, which has led to the opening of special bakeries to satisfy this demand.
• Government schemes to encourage local food production and culinary heritage have encouraged the development of sourdough as a staple of the local diet.

Latin America

• The discovery of sourdough in Latin America is gaining ground, with local bakers experimenting with native grains and flavours, such as quinoa and amaranth, to create original varieties of sourdough.
• Besides, there are more and more schools and workshops where the art of sourdough is taught. This is a great benefit for the new generation of bakers and bread lovers.
• In the South American countries, where food tourism is booming, artisanal baking is gaining ground. Sourdough bread is becoming a gastronomic point of reference for both locals and tourists.

Did You Know?

“Sourdough bread has been made for thousands of years, and there is evidence of its existence in Egypt, in the year 1500 BC.” — Smith, A. F. (2013). The Oxford Companion to Food.

Segmental Market Size

The sourdough bread market is currently growing steadily, driven by the growing interest of consumers in artisanal and healthy food products. The trend towards clean label and natural products is also a driving force. The pandemic has also contributed to the sourdough bread’s popularity, especially among consumers who are looking for authentic experiences.

In the meantime, the adoption of sourdough products has reached a mature stage, and the King Arthur Baking Company and artisan bakeries are the vanguard in various regions, especially in North America and Europe. The main business model is the retail sale of sourdough starters in bakeries and grocery stores, and the sales of sourdough starters on the Internet platform for home baking. The trend of using locally sourced ingredients and eco-friendly packaging will further drive growth. The development of fermentation science and baking technology will be the mainstay of this industry, and the quality and consistency of the product will be further improved.

Future Outlook

In the year 2024 the market is expected to increase from $3,167,000 to $6,901,000,000. This represents a CAGR of 10.27%. This is due to the fact that sourdough bread is often seen as a healthier alternative to other types of bread, because of the natural fermentation process that increases digestibility and nutrient absorption. As a result, it is expected that sourdough bread will be adopted more and more in the main stream, with an estimated penetration of up to 30% by 2032, compared to the estimated penetration of 16% in 2024.

The development of baking technology and the growing availability of starter cultures are also expected to promote market growth. In particular, the use of natural preservatives and the development of improved fermentation methods will improve the quality and shelf life of sourdough bread, thereby making it more accessible to a wider audience. Moreover, the rise of e-commerce platforms and direct-to-consumer channels will help to broaden distribution, enabling artisan bakers to sell beyond their local area. Also, the use of novel flavours and ingredients, gluten-free and organic products, will further diversify the product range, thereby catering to a wider range of dietary preferences and enhancing the bread’s market appeal.

The trend towards home baking, which is being accelerated by the COVID-19 epidemic, will also encourage the interest in sourdough bread, as consumers try to reproduce the artisanal experience in their own kitchens. As educational resources and support for home baking grow, sourdough bread production is expected to increase on both the amateur and the professional level. The sourdough bread market is expected to be buoyed by a combination of health trends, technological innovations, and changing consumer preferences.