Global Sourdough Market Size, Share & Industry Trends Analysis Report By Type (Type I, Type II, and Type III), By Application (Breads & Buns, Cakes & Pastries, Cookies, Pizza, and Others), By Ingredients, By Regional Outlook and Forecast, 2023 - 2030

Global Sourdough Market Size, Share & Industry Trends Analysis Report By Type (Type I, Type II, and Type III), By Application (Breads & Buns, Cakes & Pastries, Cookies, Pizza, and Others), By Ingredients, By Regional Outlook and Forecast, 2023 - 2030

The Global Sourdough Market size is expected to reach $4.2 billion by 2030, rising at a market growth of 8.6% CAGR during the forecast period. In the year 2022, the market attained a volume of 249.4 kilo tonnes, experiencing a growth of 6.5% (2019-2022).

Global demand for bread products is booming due to the rising popularity of traditional bakery goods. Therefore, the Pizza segment would register approximately 1/5th share of the market by 2030. Additionally, the growing middle class, the continued Westernization of lives and diets in Eastern nations, and the increased need for fast food options have all contributed to the bakery industry's rapid expansion in recent years. Many nations view baked goods as essential food. Numerous companies have introduced healthy bakery goods free of trans fats, packed with multigrain, whole grains, and flavors that are natural in response to consumer demand. These ingredients are frequently used to create a variety of baked items. The market is expanding quickly due to the expanding bakery industry. Some of the factors impacting the market are rising consumption of gluten-free sourdough products, growing popularity of artisanal bread culture, and variable prices of raw materials.

The number of individuals with celiac disorder or gluten sensitivity has considerably increased in recent years. Because more individuals are becoming aware of the physiological effects of a gluten-free diet, the diagnosis of celiac disease has increased. Additionally, as consumers' awareness of gluten sensitivity or wheat allergies grows, they limit their gluten consumption and favor gluten-free products. Since wheat bread is a common cuisine, demand for gluten-free bread is expected to increase. Hence, all of these factors significantly improve the growth of the market. Most artisan breads originate in Europe, where bakeries have developed a variety of distinctive types using only basic ingredients. Fresh, crusty, tasty, and rustic artisan bread is produced by a skilled employee by hand using more time-consuming and traditional procedures. Due to the prolonged fermentation period that allows enzymes in bread to break down gluten, a substance that is difficult for most people to digest, sourdough is a form of artisan bread that is healthier for gut health. Hence, market expansion is projected as a result of artisanal breads' growing demand.

However, whole wheat, oats, rye, barley, and other grains are some of the key ingredients of sourdough bread. However, the fluctuations in such raw material’s prices caused by variances in agricultural output as well as shifting environmental conditions can negatively influence the demand for sourdough-based products. Due to rising pollution and population, climate circumstances like excessive or insufficient rainfall, extreme cold, or drought that harm agricultural products are becoming typical. Therefore, the numerous factors that induce volatility in the prices of necessary ingredients of sourdough may hamper the growth of the market in the coming years.

Type Outlook

On the basis of type, the market is segmented into type I, type II, and Type III. The type III segment acquired a substantial revenue share in the market in 2022. Type III is believed to be the most favorable material for adding authentic flavor to baked goods because of its consistent quality and property. There is an increasing demand for dehydrated sourdough since Type III dehydrated sourdough is the most popular starter in the bread sector. Dehydrated sourdough protects against microbes while preventing heat damage to the valuable culture. Dehydrated sourdough also offers an economical means of producing finished goods.

Application Outlook

Based on application, the market is fragmented into breads & buns, cookies, cakes & pastries, pizza, and others. In 2022, the bread and buns segment held the highest revenue share in the market. Due to the presence of lactic acid, sourdough bread and buns have better inherent qualities than conventional bread and buns baked with baker's yeast. Compared to conventional bread and buns, sourdough bread and buns have a higher moisture level, making the dough sticky.

Ingredients Outlook

By ingredients, the market is classified into wheat, barley, and oats. The oats segment recorded a remarkable revenue share in the market in 2022. The demand for products containing oats is driven by growing consumer knowledge of the health benefits of oats, including their high fiber content and gluten-free nature. The trend toward healthy eating habits, such as vegan and plant-based diets, is also boosting the appeal of oats. Producers are coming up with new ideas and releasing a range of oat-based products to satisfy changing consumer demands. These elements fuel the oats segment's growth and create a profitable market opportunity.

Regional Outlook

Region wise, the market is analyzed across North America, Europe, Asia Pacific, and LAMEA. In 2022, the Europe region witnessed the largest revenue share in the market. Bread is a staple in European diets due to its extensive past and cultural connections to it. Europeans place high importance on artisanal and traditional foods, which are similar to those of sourdough. As European consumers value authenticity, premium ingredients, and distinctive flavors, sourdough is in high demand. Sourdough goods are widely accessible and available due to Europe's advanced baking industry, which includes artisanal bakeries and industrial producers.

The market research report covers the analysis of key stakeholders of the market. Key companies profiled in the report include Puratos NV/SA, Lallemand, Inc., Lesaffre Group, GoodMills Group GmbH (Leipnik-Lundenburger), IREKS GMBH, Gold coast baking company, Boudin Bakery, Philibert savours, Ernst BOCKER GmbH & Co. KG, and Bake with Brolite

Scope of the Study

Market Segments covered in the Report:

By Type (Volume, Kilo Tonnes, USD Million, 2019-2030)

• Type I
• Type II
• Type III

By Application (Volume, Kilo Tonnes, USD Million, 2019-2030)

• Breads & Buns
• Cakes & Pastries
• Cookies
• Pizza
• Others

By Ingredients (Volume, Kilo Tonnes, USD Million, 2019-2030)

• Wheat
• Barley
• Oats

By Geography (Volume, Kilo Tonnes, USD Million, 2019-2030)

• North America
• US
• Canada
• Mexico
• Rest of North America
• Europe
• Germany
• UK
• France
• Russia
• Spain
• Italy
• Rest of Europe
• Asia Pacific
• China
• Japan
• India
• South Korea
• Singapore
• Malaysia
• Rest of Asia Pacific
• LAMEA
• Brazil
• Argentina
• UAE
• Saudi Arabia
• South Africa
• Nigeria
• Rest of LAMEA

Companies Profiled

• Puratos NV/SA
• Lallemand, Inc.
• Lesaffre Group
• GoodMills Group GmbH (Leipnik-Lundenburger)
• IREKS GMBH
• Gold coast baking company
• Boudin Bakery
• Philibert savours
• Ernst BOCKER GmbH & Co. KG
• Bake with Brolite

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